Effect of fermented and unfermented sesame seed meals on nutrient composition and sensory properties of muffin cake

Functional foods can be considered to be those whole food, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Wheat flour is a finely ground powder prepared from wheat grain. Flour can be produced from other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. Plantain is a crop plant with green leaves and herbaceous stem. Its fruits are cherished by many people. More than 60 plantain varieties have been identified. Velvet bean belongs to the Fabaceae family. It is among the various underutilized wild legumes and is wide spread in tropical and sub-tropical regions of the world. It is considered a viable source of dietary proteins. This study therefore investigated assessment of nutritional, physical, microbial and sensory properties of functional cake produced from wheat, plantain and velvet bean flours blends. The procured velvet bean and plantain were thoroughly washed, peeled, dried and converted into flours. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. The samples were evaluated for their nutritional quality; gross and metabolizable energy, total starch, total sugar; physical properties; weight, volume and specific volume, Microbial; total plate counts, fungi and coliform tests and sensory properties; taste, colour, appearance, aroma, texture and overall acceptability. Nutritional quality revealed that gross, metabolisable energy, total starch, and total sugar ranged from 21.08 – 26.39 kCal/g, 8.89 – 11.65 kCal/g, 16.64 – 21.13% and 0.11 – 0.38% ; weight, volume and specific volume ranged from 33.35-36.95, 819.80-944.35, 23.67-26.02; ; total plate counts, fungi and coliform ranged from 2.44 x 105 to 5.61 x 105 cfu /g, 1.73 x 103 to 2.41 x 103 cfu /g and 1.1 x 101 to 1.21 x 102 cfu/g and sensory properties; taste, colour, appearance, aroma, texture and overall acceptability ranged from 7.2 – 8.6, 7.9 – 6.0, 6.0 -8.3, 7.4 to 8.1, 7.5 – 7.9 and 7.5 – 8.7. Addition of plantain and velvet beans flour blend significantly (p < .05) enhanced the nutritional quality, physical properties and sensory properties of the functional cake produced. Storability test is imperative.

Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein

New scientific data on the degree and nature of the effect of force, balance and mobility of cortical processes on the mineral status in the body of cows are given. The experiment was conducted on cows of Ukrainian black-and-white milk breed of second-third lactation of different types of higher nervous activity. Investigations of conditioned-reflex activity were conducted using the modified method of conditional-food reflexes G.V. Parshutina and T.V. Hippolyte. The material for research was blood samples of animals, in which the content of individual macro- and trace elements was determined. It is established that in an animal of a strong, balanced, mobile type of higher nervous activity an optimum content of macroelements in the blood is established. Thus, the content of sodium was 119.3 ± 1.1 mmol/dm3, Kcal – 5.62 ± 0.39 mmol/dm3, phosphorus – 8.38 ± 0.11 mmol/dm3, calcium – 2.22 ± 0.09 mmol/dm3 and magnesium – 0.84 ± 0.02 mmol/dm3. In cows of a strong, balanced inert type of higher nervous activity, the content of phosphorus in the blood is lower by 9.3% (P < 0.01), in animals of a strong unbalanced type, the content of phosphorus and magnesium is less by 7.4–9.6% (P < 0.01) and in cows of weak type the content of Potassium, Phosphorus and Magnesium is lower by 13.3–29.2% (P < 0.001) from the indicator of animals of a strong, balanced, mobile type of higher nervous activity. The microelement status of the cows of a strong, balanced, mobile type of higher nervous activity is characterized by the following their content in the blood: Ferrum – 17.8 ± 0.6 μmol/dm3 Zinc – 20.67 ± 0.95 μmol/dm3 Manganese – 0.84 ± 0.02 μmol/dm3 and Kuprum – 13.28 ± 0.29 μmol/dm3. In blood of strong, balanced, inert and strong unbalanced type, the content of zinc in the blood is lower by 17.1–18.5% (P < 0.001), in animals of weak type the content of Ferum, Zinc, Mangan and Kuprum is less than 8.0–24.6% (P < 0.05–0.001) in accordance with the indices of strong, balanced, mobile type of higher nervous activity.

Zinc and mineral content of weight reducing diets

This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-poundo yam flours with 100 % instant yam flour used as control. The samples of soy-poundo yam flour produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution of soybean flour from 7.56 - 8.36%, 4.41 – 21.14%, 4.18- 5.09%, 2.51- 4.16% and 2.76 - 4.06%, respectively, while their carbohydrate and energy contents decreased from 78.74-57.21% and 370.16- 359.15KJ/100g, respectively. The mineral composition of the samples revealed that the potassium, magnesium, manganese, iron, zinc and copper contents of the products ranged from 78.34 – 164.11mg/100g, 2.46 -17.14mg/100g, 20.48 -125.53mg/100g,1.56 -2.23mg/100g, 1.78 -263mg/100g and 2.88 – 3.64mg/100g, respectively. The vitamin content of the samples showed that the vitamin A, pyridoxine, ascorbic acid, thiamine, vitamin E and niacin contents ranged from 12.00-12.70mg/100g, 2.28-2.59mg/100g, 16.1-17.07mg/100g, 56.07- 74.46mg/100g, 3.34-4.10mg/100g and 2.29 -3.22mg/100g, respectively with the control sample having the least values for all the vitamins evaluated. The sensory properties of the soy-poundo yam flour doughs obtained upon reconstitution of the samples with boiling water also revealed that the colour, taste, texture and aroma of the control sample (Poundo yam prepared from 100% instant yam flour) were the most acceptable to the assessors compared to the samples prepared from the substituted samples. Although the poundo yam dough made from the control sample was the most acceptable, the other test samples prepared from soy-yam composite blends were equally acceptable based on their relatively high scores in all the sensory attributes evaluated by the judges. The study, therefore, showed that the enrichment of yam flour with soybean at different graded levels would not only improve the nutrient contents of soy-poundo yam flour but would also add varieties to poundo yam meal due to improvement in its colour and texture.

This study was designed to evaluate the nutrient composition and sensory properties of custard enriched with lima bean and plantain flours. The lima bean and plantain flours were separately prepared from lima bean seeds and ripe plantain fruits and used at varying replacement levels (5-25% and 5-25%) for cornstarch in the production of custard formulations with the custard produced from 100% cornstarch used as control. The custard samples produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p<0.05) with increase in the addition of lima bean and plantain flours from 9.19-9.91%, 9.18-19.42%, 2.10-3.23%, 3.38-3.67% and 3.38-4.90%, respectively, while the carbohydrate and energy contents decreased from 72.98-58.90% and 347.44-342.27 KJ/100g, respectively. The control sample (custard made with 100% cornstarch) had the highest carbohydrate (72.98%) and energy (347.44 KJ/100g) contents, respectively. The mineral content of the samples showed that the calcium, magnesium, phosphorus, potassium, iron and sodium contents of the custard samples ranged from 113.34-126.02 mg/100g, 48.48-69.30 mg/100g, 76.35-94.79 mg/100g, 36.10-67.30 mg/100g, 2.29-3.77 mg/100g, and 31.77-41.68 mg/100g, respectively. The vitamin content of the custard samples also showed similar increases in niacin (4.34-4.63 mg/100g), thiamine (3.03-3.33 mg/100g), riboflavin (6.35-9.27 mg/100g), vitamin A (8.10-10.17mg) and vitamin C. (3.74-4.77 mg/100g), respectively as the levels of addition of lima bean and plantain flours increased in the formulations. The colour, taste, flavour and texture of the control sample were the most acceptable to the panelists compared to the samples enriched with lima bean and plantain flours at different graded levels. The study, therefore, showed that the nutrient contents of the custard formulations could be enhanced by enriching cornstarch with lima bean and plantain flours at varying proportions, thus extending the use of these locally available novel flours in the preparation of nutrient dense custard samples.

BACKGROUND: Millets are a group of variable small seeded grass, widely grown around the world as cereals crop. The finger millet had more moisture and calcium content. Whereas, fat content was least when compared to three other different millets. Foxtail millets had more protein content, pearl millets had more zinc and proso millets had more carbohydrate and fat content. AIM: To determine the proximate constituent and micronutrient content of finger millet, foxtail millet, pearl millet and proso millet. OBJECTIVES: To analyse the moisture, carbohydrate, fat, and protein content of finger millet, foxtail millet, pearl millet, proso millet by standard methods of AOAC. To analyse the calcium and zinc content of finger millet, foxtail millet, pearl millet, proso millet by atomic absorption spectrophotometer.MATERIALS AND METHODS: Proximate analysis of samples (moisture content, carbohydrate, protein, fat, calcium and zinc) was performed by standard methods of Association of Official Analytical Chemist (AOAC).RESULTS AND CONCLUSION: The mean values of finger millet for moisture content (12.86 ± 0.95) had highest and fat content (1.58 ± 0.36) was least. In foxtail millet protein content (12.94 ± 0.87) was highest and in pearl millet zinc content (3.29 ± 0.47) was highest. In proso millet fat content (12.80 ± 0.30) and carbohydrate content 75.06 ± 7.3) was highest when compared to the other millet. Calcium (344.45 ± 2.62) had highest in finger millet whereas pearl millet zinc content (3.29 ± 0.47) was highest when compared to the other millets. Hence, the study results can be useful for informing the people to select the different millets depending upon the nutritional needs.

Food composition database reliability in calculations of diet offers

In this study, the effect of zinc fertilizer applications on different chickpea varietiesand the most suitable zinc application dose were investigated under the field conditions in May to September of 2003 and 2004. Three types of chickpeas (Cicer arietinum cv.Canitez-87, cv. ILC-482 and cv. Gokce) were studied under irrigated conditions. Zinc was applied to the soil at four doses 0, 0.5, 1.0 and 1.5 kg da-1before sowing. During the experiment, leaf samples were regularly collected every week to determine the chlorophyll content of fresh leaf tissue. The changes in thetotal chlorophyll content were followed. Chickpea samples of each variety were harvested mainly taking into account maturation periods. Leaf chlorophyll concentration, grain phytic acid, zinc, nitrogen and phosphorus contents were determined in chickpea varieties. According to the results of the statistical analysis, the chlorophyll content in the leaves showed a significant difference among the varieties for both years (P < 0.01).The values of P, phytic acid and Zn contents in the seed and the Zn content in the leaf of ILC-482 variety were found to be higher when compared with other varieties. According to correlation test results, there were significant (P < 0.05) differences among the described criteria. Significant correlations were observed between phosphorus content in seed and grain yield (r= 0.75*); total chlorophyll content of leaves and grain yield (r= 0.78*); total chlorophyll content of leaves and phytic acid (r= 0.93**); total chlorophyll content of leaves and phosphorus content in seed (r= 0.72*) particularly in ILC -482 variety. The application of zinc fertilizer did not provide a significant increase in the yield. However, significant increases were observed in phosphorus, phytic acid and zinc content in the seed and the chlorophyll concentration in the leaf through zinc fertilizer application at a dose of 1.0 kg da-1 (P < 0.01). Key words: Cicer arietinum L., chlorophyll concentration, phytic acid, zinc, nitrogen, phosphorus.

Agronomic and ionomics indicators of high-yield, mineral-dense, and low-Cd grains of wheat (Triticum aestivum L.) cultivars

This study examined the nutrient composition and taste properties of Sargassum fusiforme (SF) from two locations in the Wando region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The protein content of the SF in Wando regions was higher than that of the control, while the carbohydrate content was lower. The WD-A region had the lowest calorie content and the highest ash level when compared to the other regions. The potassium, iron, and zinc contents of the in WD-A were significantly higher than the other groups, but the sodium, phosphorus, and magnesium contents were lower. Free and constitutive amino acids, as well as the total and essential amino acid content, were higher in Wando regions than in the control. When analyzing using an electronic tongue, the SF from the WD-A region had the highest umami and sourness and the lowest bitterness and sweetness. Therefore, the results of this study can serve as fundamental data for seaweed research in the Wando region.

丛枝菌根真菌对枳根净离子流及锌污染下枳苗矿质营养的影响

The aim of this study was to determine the effects of sunflower oil (0, 5, 10, 15%) and surfactant (acetic and lactic acid esters of mono and diglycerides; 0, 0.25, 0.5, 0.75, 1%) on the quality of the wheat flour based household type cake. The variable ingredients were used as alone or in combinations in cake manufacture; therefore 20 different batter formulations were formed. Quality characteristics of cake samples (volume, symmetry, uniformity, shrinkage, weight loss, crumb–grain structure, crumb firmness) were investigated. Both components had a significant (P < 0.05) impact on cake quality. In trial conditions, it was determined that the effect of surfactant on cake quality was greater than the oil. In cake batter, using up to a certain level (0.5%) surfactant was improved the cake volume and porosity. When the surfactant was used at 0.75 and 1% levels, these cake properties were deteriorated. The softness of the cakes have been measured as maximum when surfactant was used alone in increasing order from 0 to 1%. Sunflower oil improved the cake quality up to a limited extent. This improvement generally occurred at 5% level. Usage of oil with higher levels declined cake properties significantly. In combination formula, it was determined that using surfactant made using more oil in the batter formula possible. Careful attention should be paid to the appropriate level of use of oil and surfactant in cake production. Otherwise, significant declines occurred in cake quality. It was concluded that high-quality household-type cakes can be made if both ingredients were combined the use of 5–10% oil and 0.75–1% surfactant.

A glasshouse pot experiment, with three tomato cultivars (CVs), Blizzard, Calypso, and Liberto, was carried out to investigate the effects of three levels of Zn (0.01, 0.5, and 30 mg L−1), supplied in nutrient solution, on plant growth, fruit yield, and nutrient composition. Maximum plant growth and fruit yield in all three cultivars were in the 0.5 mg L−1 treatments. Plants treated with Zn at 30 mg L−1 had lower total dry matter content at fruit set as compared with the 0.5 mg L−1 treatment (reduced by 34% in Calypso, 30% in Blizzard, and 21% in Liberto). The percent reduction was similar at the low-Zn treatment (27, 27, and 29%, respectively), and plants exhibited Zn deficiency symptoms. Fruit yield was significantly reduced under both conditions of Zn stress, but only in Calypso was the yield significantly lower at the high rather than at the low-Zn treatment. Zinc concentrations in all plant parts (in particular in roots) increased with increasing Zn concentration in nutrient solution. Concentrations of phosphorus (P), magnesium (Mg), potassium (K), and iron (Fe) in the leaves and fruit of plants grown at 30 mg L−1 Zn were significantly lower than the 0.5 mg L−1 treatment and, with the exception of P in the leaves, lower than in the 0.01 mg L−1 treatment. Zinc stress appears to affect the distribution of macro- and micronutrients in tomato plants with corresponding adverse effects on growth and yield. In this experiment there were no consistent cultivar differences at these zinc concentrations.

Field investigations were carried out to evaluate the influence of shrub and herbaceous mulch types on soil properties and nutrient composition of maize (Zea mays L.) at the Teaching and Research Farm of the Federal University of Technology, Akure in the rainforest zone of southwestern Nigeria in 2013 and 2014 respectively. The shrub mulch; Gliricidia sepium and Tithonia diversifolia, herbaceous mulch; Calopogonium mucunoides and Moringa oleifera were applied at the rate of 5 t ha-1. Application of NPK (20:10:10) fertilizer at the rate of 200 kg ha-1 was included as the standard treatment for the experiments. The treatments were laid out in randomized complete block design (RCBD) with three replication. The growth, agronomic parameters and nutritional quality of maize (Zea mays L.) were monitored and determined in both experiments. Results indicated that herbaceous mulch types and NPK fertilizer significantly (P<0.05) increased the number of leaves, plant height and leaf area when compared with the control in both years. Significant increases in yield parameters over the control were obtained for the NPK fertilizer treatment. In 2013 and 2014 cropping season NPK 20-10-10 treatment significantly produced the highest cob yield but was not significantly higher than the yield from Gliricidia sepium treatment in 2014. Soil organic carbon, total nitrogen (N), potassium (K), and exchangeable cations were positively stimulated by herbaceous mulches while residual phosphorus (P) was increased by NPK fertilizer treatment. Mulched treatments significantly increased crude protein, carbohydrate, nitrogen, phosphorus and ash content of maize grain in both years of cropping season thereby improving nutritional content of maize grain. Therefore, shrub and herbaceous mulch treatments applied at 5t/ha-1 could be applied alternatively in lieu of scarce and expensive inorganic fertilizer for improved maize yield, soil properties and nutrient composition.