Nutritional Evaluation and Functional Analysis of Children’s Food Made from Maize, Dates, Groundnut and Soyabeans for Household Use| Chapter 5 | Current Innovations in Disease and Health Research Vol. 1

 The study reports the Nutrition, physiochemical, working analysis of completing food made from maize, dates, nut and soya beans. The nutritional, synthetic and mineral reasoning was investigated by analyzing the liquid content, crude protein, unrefined petroleum, ash content, crude fibre, oxygen content, phosphorus and ascorbic acid. The Association of Official Analytical Chemist (AOAC, 1990) arrangements were used. The close composition of maize soya beans groundnut dates base completing food shows dampness, 4.96 ± 0 .19, ash = 0.57 ± 0.03, lipid = 24.97 ± 0.12, protein = 13.15 ± 0.40, fibre = 0.00 ± 0.00, CHO = 56.36 ± 0. 11. Functional possessions of maize soybeans groundnut dates based completing food: most density (BD) = 0.66, Water Absorption Capacity (WAC) = 4.30, Oil holding Capacity (OHC) = 2.11, lump capacity (SC) = 0.30, PH = 6.15. The audiovisual evaluation results was; perfume = 56.3333±45.74203, colour = 40.0000±35.80503, texture = 43.2500±37.55330, overall acceptability = 84.5000 ± 4.94975, palatability = 85.0000 ± 7.07107, taste = 56.3333±45.74203. From the results of the study, the following judgments were made; the essential vitamins needed for the well-being of households and that of a growing teenager is present in appreciable amounts and has agreeable properties (Colour, texture, taste, etc.). Therefore, the study advises that families or households bear utilize these completing foods, as they are relativity inferior in procurement and nutritionally enough.

Author(s) Details:

E. Okwori,
National Agricultural Research Extension and Liaison Services (NAERLS), Ahmadu Bello University (A.B.U), Zaria, Nigeria.

R. O. Onu,
National Agricultural Research Extension and Liaison Services (NAERLS), Ahmadu Bello University (A.B.U), Zaria, Nigeria.

I. I. Odunze,
Division of Agricultural Colleges (DAC), Ahmadu Bello University (A.B.U), Zaria, Nigeria.

M. Zango,
National Agricultural Research Extension and Liaison Services (NAERLS), Ahmadu Bello University (A.B.U), Zaria, Nigeria.

Please see the link here: https://stm.bookpi.org/CIDHR-V1/article/view/11061

Evaluation of the Proximate, Mineral, Anti-Nutritional and Amino Acid Compositions of Ficus glumosa Leaves and Stem Bark | Chapter 13 | Current Topics in Agricultural Sciences Vol. 8

The objective of this study was to assess the chemical, mineral, anti-nutritional, and amino acid contents of Ficus glumosa stem bark and leaves. All investigations adhered to accepted analytic standards. Ion exchange chromatography was utilised to perform amino acid analysis on samples utilising the Technicon Sequential Multisample (TSM) Amino Acid Analyzer (IEC). The results showed that the moisture values of Ficus glumosa's leaves and stem bark were 9.78 and 9.67%, respectively. The crude protein content of the leaves was 18.8%, whereas the crude protein content of the stem bark was 7.73%.It was discovered that the leaves' mineral content was greater than the stem bark's. In the stem bark and leaves, the Na/K ratios were 0.048 and 0.09, respectively. The four anti-nutrients evaluated for the leaves and stem bark had the greatest concentrations of tannins, 5.42 and 12.5 (mgTAE/g), respectively. According to amino acid compositions, the stem bark and leaves both contained 95.2 and 83.4 g/100 g cp of amino acids, respectively. Glu was the amino acid that was most concentrated, with values of 12.8 and 16.2 g/100g cp (leaves) (stem bark). The essential amino acid content of the leaves was 44.9 g/100 g cp (47.2%) whereas that of the stem bark was 37.2 g/100 g cp (44.6 percent). Crude protein, necessary amino acids, and critical minerals were all abundant in the leaves and stem bark of Ficus glumosa, which may assist to reduce protein shortages in developing countries. Due to the low Na/K ratio, both stem bark and leaves may be beneficial dietary sources for lowering high blood pressure.

Author(s) Details:

A. F. Akinsola,
Department of Industrial Chemistry, Ekiti State University, P. M. B. 5363, Ado-Ekiti, Ekiti State, Nigeria.

I. Osasona,
Department of Chemical Sciences, Bamidele Olumilua University of Education, Science and Technology, P.M.B. 250, Ikere-Ekiti, Ekiti State, Nigeria.

A. I. Aribisala,
Department of Industrial Chemistry, Ekiti State University, P. M. B. 5363, Ado-Ekiti, Ekiti State, Nigeria.

Please see the link here: https://stm.bookpi.org/CTAS-V8/article/view/7262

A New Research on Chemical Composition and Rumen Fermentation Profile of Mangrove Leaves (Avicennia marina) from West Sumatra, Indonesia | Chapter 16 | New Visions in Biological Science Vol. 1

 N. Jamarun, R. Pazla, Arief, A. Jayanegara, and G. Yanti. 2020. Biodiversitas Journal 21: 5230-5236 published a new study titled "Chemical composition and rumen fermentation profile of mangrove leaves (Avicennia marina) from West Sumatra, Indonesia." The goal of this study was to see if Avicennia marina mangrove leaves might be used as ruminant animal feed. Three replicates of laboratory testing on A. marina were conducted. Proximate and fibre content, rumen fluid profile (pH, NH3, and VFA), nutritional digestibility (DM, Ash, CP, CF, NDF, ADF, cellulose, and hemicellulose), macro and micro mineral content, and phytochemical compounds were all measured. The nutritional content of A. marina was found to be CP 13.37 percent; Ash 7.17 percent; lignin 7.34 percent; TDN 79 percent; rumen fluid profile is in good shape; food substance digestibility is over 50%; rich in macro and micro minerals; and phytochemical compounds such as phenols, steroids, triterpenoids, and tannins. Ca 0.38 percent, Na 0.20 percent, Mg 0.20 percent, K 0.48 percent, P 0.51 percent, S 0.01 percent, Cl 1.03 percent, Fe 388 ppm, Zn 164 ppm, Mn 211 ppm, and Cu 128 ppm are the macro and micro minerals found. According to the findings, A. marina has a high potential for usage as a ruminant animal feed.

Author (S) Details

Novirman Jamarun
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Universitas Andalas. Jl. Raya Unand, Limau Manis, Padang 25163, West Sumatra, Indonesia and Department of Education Quality Assurance, Faculty of Medical, Universitas Baiturrahmah. Jalan Raya By Pass Km. 14, Aie Pacah, Padang 25586,West Sumatra, Indonesia.

Roni Pazla
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Universitas Andalas. Jl. Raya Unand, Limau Manis, Padang 25163, West Sumatra, Indonesia and Department of Extension Science and Development Communication, Graduate Program, Universitas Andalas. Jl. Raya Unand, Limau Manis, Padang 25163, West Sumatra, Indonesia.

 Arief
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Universitas Andalas. Jl. Raya Unand, Limau Manis, Padang 25163, West Sumatra, Indonesia.

Anuraga Jayanegara
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Institut Pertanian Bogor. Jl. Agatis, Kampus IPB Darmaga, Bogor 16680, West Java, Indonesia.

Gusri Yanti
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Universitas Andalas. Jl. Raya Unand, Limau Manis, Padang 25163, West Sumatra, Indonesia.

View Book :- https://stm.bookpi.org/NVBS-V1/article/view/3184

Studies on Proximate Composition, Phytochemical and Antimicrobial Screening of the Methanol and Acetone Extracts of Vitexdoniana Fruit Pulp| Chapter 15| Current Approaches in Science and Technology Research Vol. 13

 The phytochemical components and antibacterial activity of methanolic and acetone extracts of Vitexdoniana (Sweet) fruit were studied to identify its biological potentials. According to the study, the fruit contains alkaloids, flavonoids, saponins, phenols, tannins, steroids, and cardiac glycoside. Moisture 10.00 percent, ash 18.00 percent, crude fibre 4.50 percent, crude protein 0.60 percent, carbohydrate 43.20 percent, and crude lipids 23.70 percent were the proportion proximate composition of the plant's fruit. Elemental analysis verified the existence of calcium, magnesium, potassium, and sodium.analysis. The methanolic and acetone extracts of the plant's fruit were tested against Escherichia coli, Staphylococcus aureus, Pseudomonas areuginosa, and Klebsiellapnuemoniae using the agar (Mullen-Hinton) diffusion method. For all concentrations (1000, 500, and 250 mg/ml), the zone of inhibition for the methanol extract ranged from 10.50 to 21.00 (mm). At a dosage of 1000mg/ml, the acetone extract only reduced Escherichia coli growth until 7.50mm. According to the research, the fruit extracts contain antimicrobial qualities and could be utilised to treat a wide range of ailments and malnutrition.

Author (S) Details

Dr. A. E. Aiwonegbe
Department of Chemistry, University of Benin, Benin City, Nigeria.

J. U. Iyasele
Department of Chemistry, University of Benin, Benin City, Nigeria.

N. O. Izevbuwa
Department of Chemistry, University of Benin, Benin City, Nigeria.


View Book :https://stm.bookpi.org/CASTR-V13/article/view/2812

Development of a Nutritious Baking Flour Fortified with Dried Ripe Banana Peels Extract | Chapter 5 | Current Research in Agricultural and Food Science Vol. 4

Background: Peels that are a valuable source of potassium, dietary fiber with a percentage of up to 40-50 percent protein, 8-11 percent lipids, and 2.2-10.9 percent fatty acids are discarded during banana processing. Therefore, using dried ripe banana peels, a high-value nutritious baking flour can be produced and banana peel disposal can be reduced.

Objective: To establish a high value of nutritious baking flour from dried banana peels, this study was conducted.

Methods: To avoid enzyme discoloration, ripe banana peels were treated for 12 hours with steam blanching at 57 ° C. For easier drying, the peels were then cut into small pieces 1cm thick and put on trays. They were then put in a dehydrator which was preheated. For 12 hours, the initial set temperature was 62oC. After 12 hours, the temperature was reduced to 57 ° C, making it a total of 24 hours to dry the banana peels completely. The dried banana peels, using sterile mortar and pestle, were pounded into fine flour. Banana peel flour obtained was integrated at four distinct levels as 0, 10, 20, and 30 percent in whole meal flour formulation. Sensory assessment was conducted using a nine-point Hedonic scale by testing the organoleptic properties on overall acceptability. The following parameters, moisture content, starch, protein, lipid, ash crude fiber, ntioxidant (vitamin C) and total dietary fiber, were performed in a proximate percentage study.

Results: The most approved formulation has been found to be whole meal cake with 20 percent banana peel flour. It had decent physical qualities. The findings of 20 percent ripe banana peel flour were as follows: moisture-17.2±0.05 percent, crude protein-5.5±0.01 percent, crude fiber-19.2±0.01 percent, ash 8.8±0.02 percent and carbohydrates-14.6±0.01 percent, lipids 1.5±0.01, vitamin C91.30±0.01 and total dietary fiber 20.14±0.01 for 20 percent banana peel flour.

Conclusion: In order to manufacture nutritious food products, ripe banana peel flour has the ability to be applied to patent baking flour.

Author (s) Details

Dr. L. G. Njue
Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya.

View Book :- https://stm.bookpi.org/CRAFS-V4/issue/view/30

Comparative Nutritional and Phytochemical Evaluation of the Aerial and Underground Tubers of Air Potato (Dioscorea bulbifera) Available in Abakaliki, Ebonyi State, Nigeria: Detailed Study | Chapter 5 | Recent Advances in Science and Technology Research Vol. 2

The wild yam species (Dioscorea bulbifera), known as edu in Abakaliki, Ebonyi State, Nigeria, has two types of edible tubers (underground tubers and aerial bulbils) produced simultaneously by the same plant. The yam species is highly neglected in the region such that it is only consumed in the rural areas often not out of preference but at periods of food scarcity. Both tuber forms are consumed in Abakaliki. The objective of this study was to evaluate and compare the nutritional and antinutritional profiles of the two tuber forms. The proximate and phytochemical constituents were determined using standard official methods of the Association of Analytical Chemists while mineral elements were quantified by Atomic Absorption Spectrophotometry (AAS) method. The study revealed no significant difference between the tuber forms in their contents of crude fats, fibre ash and carbohydrates and calorific values (P>0.05) while crude protein was significantly higher in the aerial bulbils (P<0.05). The mineral elements K, Na, Ca, Mg, Fe, Zn, Cu and P but Mn were all significantly higher in the underground tubers while the heavy metals Cd, Pb, Cr, Ni, Se and Co were not detected. Oxalate, tannins and phenols were significantly higher in the underground tubers while the bulbils were richer in alkaloids, HCN, saponins and flavonoids. Compared with nutritional values of common edible yam species in the literature, this study also showed that this neglected yam species is a good source of protein, lipid, crude fibre, carbohydrates and minerals. Its contents of the toxic substances (phytate, oxalate, tannins, alkaloids and HCN) were not exceedingly higher compared to common yams. This study revealed the high nutritional values of D. bublifera in terms of proximate and mineral composition, and its safety in terms of anti-nutrient contents, coupled with numerous literature reports on its medicinal potentials. We therefore advocate for increased cultivation, utilization and valorisation of the species in the area and beyond to enhance food and nutrition security.

Author(s) Details

A. Afiukwa Celestine
Department of Biotechnology, Faculty of Science, Ebonyi State University, Abakaliki, Nigeria

O. Igwe David
Department of Biotechnology, Faculty of Science, Ebonyi State University, Abakaliki, Nigeria.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/189