Proximate Composition Analysis Research Articles

Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2)

Meat and meat products make an important nutritional contribution to the dietof the people. Beef sausage is one of the most popular fast food in Egypt. This study was aimed to determine the proximate composition of beef sausage from market stalls and selected fast-food restaurants in Aswan. Accordingly, a total of 30 beef sausage samples were subjected to proximate analysis then compared with the Egyptian standards to determine their acceptability. The methods used for the determination of proximate composition were AOAC Official Methods 990.19, 973.48, 960.39, and 999.11 for moisture, protein, fat, and ash, respectively. The results revealed that the mean values of moisture, protein, fat, ash, and carbohydrates 74.07±0.65%, 12.9±0.54%, 6.87±0.38%, 1.50±0.08%, 1.5±0.83%, and 4.63±0.50% respectively. By comparing the results with the Egyptian Organization for Standardization No. 1972 (EOS, 2005), there was 56.67%, 40%, and 90% of the samples unaccepted based on their moisture, protein, and red meat contents, respectively, while all the samples were accepted based on their fat and ash contents. There were significant differences in the moisture, protein, fat, ash, and carbohydrate content of the beef sausage samples. The findings indicated that the nutritional composition of burger samples varied among different locations where a variation in preparation method was observed.

The implications of ripening agents on chemical compositions of plantain (Musa paradisiaca)

Foods frequently eaten supply both micro and macro nutrients to humans which are important in the total assessment of public health status of an individual. The analysis of these foods will provide evidence on their nutritional values, guide to appropriate choice of meal and encourage intake of varieties of food with better qualities during illness while preventing diet-associated disorders. In this study, the proximate and mineral composition of unripe, naturally ripe and the effects of ripening agents on plantain (Musa paradisiaca) commonly consumed in Nigeria were examined. The plantain fruits were analysed for proximate and mineral composition. Proximate composition analysis revealed an increase in moisture content and fat content for all the plantain ripened with ripening agents when compared with the naturally ripened plantain. Furthermore, the mineral composition of the plantain fruits was determined by means of Atomic Absorption Spectrophotometry (AAS). The result showed that plantain is a good source of minerals such as calcium (Ca), potassium (K) and iron (Fe). A relatively high level of K of 1690.55 ± 0.02; 1672.35 ± 0.03 mg kg−1 were found for both unripe and natural ripe plantain while the ripening agents had K values of 1677.45 ± 0.01; 1656.10 ± 0.02; 1589.45 ± 0.01 mg kg−1 for Ethylene glycol, Potassium Dihydrogen Phosphate, Calcium carbide respectively. Also, low level of Fe was obtained in plantain ripened with the different ripening agents.

Nutritional contribution of shellfish from the biodiversity of Todos os Santos Bay, Brazil

The aim of this study was to evaluate the proximate composition and fatty acid profile of shellfish native to Todos os Santos Bay, Bahia, Brazil. Samples of shellfish of the species Brachidontes exustus, Mytella guyanensis, Trachycardium muricatum and Goniopsis cruentata were collected in fishing communities and analyzed for moisture, ash, proteins, lipids and fatty acid profile. The average values ​​of proximate composition analysis had the following variations: moisture, from 76.27–85.33 g/100 g; ash, from 2.13 to 3.3 g/100 g; protein, from 9.44 to 19.75 g/100 g; lipids from 0.44 to 0.99 g/100 g; and energy value of 50.22–89.37 kcal/100 g. Among the species, Goniopsis cruentata had the highest protein content (19.75 g/100 g) and the lowest lipid content (0.44 g/100 g). As for the lipid profile, it was found that: palmitic and stearic acids stood out, among saturated; margaroleic, palmitoleic and oleic acids, among the monounsaturated; and eicosapentaenoic and docosahexaenoic acids, among polyunsaturated ones - within these groups, the unsaturated were predominant. The results show the nutritional contribution of different native species, which serve as a source of proteins and polyunsaturated lipids for the local population. In addition, they contribute to fill gaps in scientific knowledge and in national food composition tables.

<i>Ulva lactuca</i> as Alternative Ferromagcalciforte Sustenance

Functional foods containing minerals, nutrients, as well as other active ingredients are essential to support physiological functions. The Chlorophyta macroalga Ulva lactuca (“sea lettuce”) is a popular natural food source due to its abundance in intertidal zones across Indonesia. To further examine its efficacy to the human physiology, analysis of proximate composition (carbohydrate, protein, fat, crude fibre, ash, and moisture content), macronutrient (Na, P, Ca, K, and Mg), micronutrient (Fe, Mn, Cu, Zn, Co, and Cr), heavy metal (Pb, Hg, and Cd), and fatty acid contents need to be done. Results showed that the highest composition of macromolecules is carbohydrates. Macronutrients and micronutrients with the highest values are Mg and Fe, respectively, with Ca also showing a high concentration. Pb and Hg contents are considered safe, but the Cd content exceeds the safety limit regulated by BPOM 2008. The fatty acids contained include methyl octadecenoate and the unsaturated fatty acid linolelaidic methyl ester. Mg, Ca, and Fe have important roles in the body’s systems, i.e., metabolic processes, growth and development, and enzyme activation. The presence of these elements suggests U. lactuca’s potential in maintaining the body’s physiological functions; however, the relatively high content of Cd must be noted.

Peach palm flour: production, hygroscopic behaviour and application in cookies

In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

Potential oil resources from underutilized seeds of Sterculia foetida, L. - Quality assessment and chemical profiling with other edible vegetable oils based on fatty acid composition, oxidative stability, antioxidant activity and cytotoxicity

Vegetable oils are integral part in production of manufactured food both in domestic and industrial scale. Vegetable oil market is increasing upward with a CAGR of 3.25% during the forecast period (2019–2024) all around the world. Therefore, it is necessary to find alternative sources of vegetable oil to fulfil the scarcity in the market. Seeds of Sterculia foetida, L. yielded considerable amount of oil (58.7 g/100g) as compared to other vegetable oils (such as sunflower, ground nut, mustard, soybean). Fatty acids composition of all the five tested oils showed that total fatty acid as well as unsaturated fatty acid percentage is higher in Sterculia seed oil. Proximate and mineral composition analysis suggested that Sterculia oil is a good source of protein, lipids, macro and micronutrients. Lowest TOTOX value (2.67) and higher iodine value (132–144) indicated its higher oxidative stability and presence of greater number of unsaturated bands in the fatty acid moieties which is also beneficial for human health. Sterculia oil exhibited lower IC50 values in DPPH (825.73 μg/ml), and NO (111.98 μg/ml) radical scavenging assays. In case of ABTS radical scavenging activity, no significant differences were observed in groundnut, mustard, sterculia and soybean except sunflower. Sterculia oil did not exhibit any cytotoxic effect on both normal and cancerous cell lines even at concentrations of 40 μg/ml as evident from MTT assay. Thus, seed oil of Sterculia foetida may be a cost-effective and viable source of safe nutritious edible oils to combat the present market demand.

Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)

This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p &lt; 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p &lt; 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p &lt; 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

Mediterranean Pinus pinea L. nuts from Southern Hemisphere provenances

Stone pine nuts, the most expensive dry fruit worldwide, have been characterized mostly for the main producer countries, located in the Northern Hemisphere. A proximate composition analysis of pine nuts harvested from seven areas located in the Southern Hemisphere (Argentina, Australia, Chile and New Zealand) was performed. Pine nuts showed significant differences in dietary fiber and minerals, probably due to the different climate and environmental conditions, confirming the species’ plasticity and adaptability. Australian pine nuts showed a different profile, with the highest values for protein, lipids and ashes, and the lowest for dietary fiber. Studied pine nuts showed values comparable to the ones reported for the species in its native habitat. Results confirmed that high-quality Mediterranean pine nuts might be produced in the areas included in this study, with practical implications for stone pine cropping in non-native habitats and for the later marketing of pine nuts.

Proximate composition analysis of chicken burgers from night market stalls and selected fast-food restaurants

This study was aimed to determine and compare the proximate composition of chicken burgers from night market stalls and selected fast-food restaurants. The methods used for determination of proximate composition were AOAC Official Methods 973.48, 960.39, 991.43, 990.19 and 999.11 for protein, fat, fibre, moisture and ash, respectively except total available carbohydrate. The energy content of all samples was calculated based on 4, 4 and 9 kcal/100 g for carbohydrate, protein and fat, respectively. The protein content of burger samples from fast-food restaurant ranged 14.48-18.6%, whereas the samples from night market stalls had protein content ranged 13.26%-19%. Fat contents of burger samples from fast-food restaurant and night market stalls were 18.57-19.11% and 26.33- 28.0%, respectively. There were statistically significant differences (p&lt;0.05) in the percentage of insoluble dietary fibre, but no significant differences were found for soluble and total dietary fibres in the burger samples between night market stalls and the restaurants. Night-stall burger samples had higher fibre content (0.14-0.20%) than the fastfood restaurant samples which ranged 0.11-0.16%. Burger samples from the fast-food restaurant had higher carbohydrate content ranged between 17.77% and 18.55% compared to night stall samples (7.70-8.94%). Also, the energy content of all burger samples ranged 296–360 kcal. There were significant differences for the protein, fat, carbohydrate, energy and ash content of the burger samples between night market stalls and fast-food restaurants but not for moisture and fibre content. The findings indicated that the nutritional composition of burger samples varied among different locations where a variation in preparation method was observed

Phytochemical Profile and Bioactivity of Industrial Rapeseed Meal Ethanol-Wash Solutes

Rapeseed meal is a by-product of oil producing industry which contains a high amount of protein (37–42%). To prepare protein isolates, suitable for human nutrition, the industrial rapeseed meal is often subjected to a pre-treatment with aqueous ethanol solution. The aim of the study was to investigate the phytochemical profile and bioactivity of the ethanol-wash solutes (EWS) obtained as a waste product of the main process of the protein isolate preparation from industrial rapeseed meal. Proximate composition analysis revealed that total carbohydrates were more than half of the product (60.63%). The content of hydrolysable reducing sugars was 44.13%, while glucose was 7.22%. The total phenols amounted 13.38%. EWS contained 1.63% total flavonoids and 242.05 µmol/g dry weight glucosinolates. The major components, as determined by GC–MS analysis, were sucrose, turanose and melibiose with 22.68%, 4.08% and 3.97% of total ion current (TIC) of polar compounds, respectively; cetyl alcohol (2.45% of TIC) and methyl oleate (2.08% of TIC) representing nonpolar compounds, and sinapic acid (73.71% of TIC) which was the prevailing substance of the phenolic acids identified in the EWS. The 0.2% EWS, prepared in aqueous 70% ethanol solution, exhibited 70.68% scavenging capability of DPPH radicals and 585.11 µmol Fe2+/g EWS (dry weight) reducing capacity. The product demonstrated limited antibacterial but broad antifungal activity which was expressed against Aspergillus niger (ATCC 1015), Aspergillus flavus, Penicillium sp., Rhizopus sp. and Fusarium moniliforme (ATCC 38932) as determined by the agar-well diffusion assay. Overall, EWS exhibited bioactive capacity, which revealed its potential application as a value-added product in the food and nutraceutical industries or agriculture. The broad-spectrum antifungal activity makes the product a prospective agent for food biopreservation or plant bioprotection.

Comparative Study on Proximate Composition and Heavy Metal Concentration of Molacarplet (Amblypharyngodon mola) and Spotted Snakehead (Channa punctatus) Collected from Pond Water and Open Water

A study was conducted on the proximate composition and heavy metal concentration of Amblypharyngodon mola and Channa punctatus collected from pond water and open water in Mymensingh. The proximate composition analysis result showed -protein, lipid, moisture and ash content (%) of pond water A. mola were 20.26±0.63, 6.70±0.17, 66.40±1.51 and 2.55±0.58, respectively and for the fish caught from open water the values were 19.66±0.75, 5.81±0.18, 63.03±0.82 and 2.92±0.15, respectively. On the other hand, protein, lipid, moisture and ash content (%) of pond water C. punctatus found 23.83±1.07, 5.91±0.11, 64.44±1.87 and 3.23±0.11, respectively whereas the values for the fish caught from open water were 22.21±0.66, 5.43±0.19, 62.73±1.65 and 3.67±0.47, respectively. Arsenic (As) concentration of A. mola was higher in open water fishes (0.23±0.05 μg g-1) than the fishes of pond water (0.14±0.03 μg g-1). Cd concentration of pond water C. punctatus was found 0.21±0.04 μg g-1 whereas open water fishes contained 0.28±0.06 μg g-1. Copper (Cu) concentration of pond water and open water A. mola was 0.27±0.07 μg g-1 and 0.32±0.04 μg g-1, respectively. Heavy metal concentration of A. mola and C. punctatus was within permissible limits except Cd. The result revealed that open water fishes had higher concentration of heavy metals in their muscle than the fishes of pond water.&#x0D; Environ. Sci. &amp; Natural Resources, 12(1&amp;2): 91-99, 2019

Quality Assessment of Ethnic Fermented Product Nga-Pi Traditionally Produced at Cox’s Bazar Region

Nga-pi, an ethnic fermented product traditionally produced at Cox’s Bazar region by Rakhine people is one of the popular food items of that area. To assess the quality of raw shrimp used for Nga-pi production and traditionally produced Nga-pi were collected. Some amount of the collected Nga-pi sample (from producers of both areas) were stored at refrigeration temperature (5 to 8°C) for 90 days to observe the changes in nutritive values, TVB-N and SPC during the storage. The results of proximate composition analysis for the samples showed that-the moisture content ranged from 58.29% to 61.06%, the crude protein content ranged from 25.88% to 27,12%, the crude lipid content ranged from 4.18% to 5.12% and ash content ranged from 7.30% to 8.40%. On the other hand the range for TVB-N value was found from 25.06 mg/100g to 34.02 mg/100g and SPC value from 1.69×105 CFU/g to 4.27x 106in Nga-pi samples. The result of the Nga-pi sample stored in air-tight polythene pack at refrigeration temperature (5 to 8°C) for 90 days showed that- the percent moisture, percent ash content, TVB-N value and SPC value increased but the percent protein and lipid content decreased with the progress of storage time.&#x0D; Environ. Sci. &amp; Natural Resources, 12(1&amp;2): 83-90, 2019

Nutritional constituents and effect of in vitro digestion on polyphenols and antioxidant activity of the large-leaved buttercup (Ranunculus macrophyllus Desf.)

Ranunculus macrophyllus Desf. is a lesser-known yet regularly used vegetable in Mediterranean folk diets for its nutritional and medicinal properties. There is a lack of scientific data on its nutritional value and functionality. Therefore, the aim of this study was to investigate the nutritional and the phytochemical composition and the effect of in vitro digestion on the antioxidant activity and on individual polyphenols from an ethyl acetate extract. The proximate composition analysis showed good amounts of carbohydrates (72.4% dry weight, dw) and crude proteins (15% dw), while mineral analysis showed considerable amounts of calcium, magnesium, iron and zinc among other elements. The lipidic fraction showed potential anti-thrombotic and anti-atherogenic potential with α-linolenic acid (40.8%) and linoleic acid (16.9%) as major compounds. The ethyl acetate fraction showed good amounts of total polyphenols (235 mg GAE/100 g dw), flavonoids (43.5 mg QE/100 g dw) and flavonols (108 mg RE/100 g dw). The fraction showed good radical scavenging ability against 2,2-dipheny l-1-picrylhydrazyl (432 mg Trolox E/100 g dw), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (1240 mM Trolox E/100 g dw) and peroxyl radicals (14200 mM Trolox E/100 g dw) even after in vitro digestion. Caffeic and coumaric acids showed good bioaccessibility between 97 and 102% while catechin and luteolin had lower bioaccessibility ranging from 34.2 to 38.7%. R. macrophyllus Desf. was found to be a good source of nutritional and non-nutritional bioactive compounds with good bioaccessibility, which make its application in food and pharmaceutical industries potentially beneficial.

Supplementing wastewater with NPK fertilizer as a cheap source of nutrients in cultivating live food (Chlorella vulgaris)

IntroductionThe decline in fishery resources from the wild has led to an ever increasing focus on aquaculture in recent years. With increasing aquaculture of animal species, there is an increasing need for suitable microalgae in the production of these animals. However, cultivation of microalgae in expensive pure chemical media is one of the major challenges facing large-scale cultivation of microalgae.PurposeThe present study investigated the suitability of aquaculture wastewater (AWW) supplemented with NPK (nitrogen:phosphorus:potassium) fertilizer as a cheap source of nutrient to cultivate a microalga Chlorella vulgaris (C. vulgaris).MethodsC. vulgaris with an initial cell density of 0.8 × 106 cells/mL was batch cultured in AWW supplemented with NPK at 0.1, 0.5, 1.0 g/L and BBM for 20 days under laboratory conditions using 2000 mL Erlenmeyer flasks. The proximate composition, chlorophyll, minerals, and vitamins analysis of C. vulgaris biomass were done using standard analytical methods.ResultsThe highest values in optical density (4.872 ± 0.025), dry cell weight (2.858 ± 0.015 g/L), specific growth rate (0.2097 ± 0.0038 day–1), and biomass productivity (0.1701 ± 0.0007 g/L/day) were obtained in C. vulgaris grown in AWW + 1.0 NPK medium. The total chlorophyll, protein, lipid, and carbohydrate content of the microalgae biomass were in the range of 0.05–0.862%, 44.062–57.089%, 17.064–23.260%, and 15.217–21.896%, respectively. Furthermore, microalgae grown in AWW + 1.0 NPK showed good vitamin and mineral content compared to BBM grown alga.ConclusionThese findings indicated that the AWW + 0.1 NPK, AWW + 0.5 NPK, and AWW + 1.0 NPK are potential growth media for C. vulgaris cultivation and can replace the BBM medium, which is very expensive and less accessible to users.

Nutritional Value, Phytochemical Profile, Antioxidant Property and Agar Yielding Potential of Macroalgae from Coasts of Cox’s Bazar and St. Martin’s Island of Bangladesh

ABSTRACT Macroalgae are gaining popularity as unconventional food sources because of their essential nutrients and bioactive metabolites. Nutrient composition, phytochemical profile, and antioxidant property of five macroalgae have been investigated. The proximate composition analysis revealed the highest protein (19.99%) and fiber (26.82%) in Gracilaria tenuistipitata, crude fat (3.85%) in Spatoglossum asperum, and ash (14.71%) in Hypnea boergesenii. Mineral analysis indicated substantially high calcium and sodium in H. boergesenii (756.924 and 17.62 mg % DM, respectively), potassium in S. tenerrimum (523.77 mg% DM), iron in Enteromorpha intestinalis (98.27 mg% DM), copper in S. tenerrimum (2.24 mg% DM), and zinc in S. asperum (1.90 mg% DM). Chlorophyll and carotenoid were highest in E. intestinalis (1.57 mg/g) and S. asperum (0.19 mg/g), respectively. Phytochemical screening confirmed the presence of tannins, saponins, alkaloids, and flavonoids in algae. Agar extraction with 6% NaOH resulted in maximum agar yield from G. tenuistipitata. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay indicates that H. boergesenii exhibited a moderate antioxidant activity (IC50 value, 91.06 ± 6.44 μg/mL). Together, these findings indicate that marine algae could be a rich source of essential nutrients and bioactive compounds with pharmacological potential suggesting their use as promising functional food ingredients for human well-being.

Performance evaluation of hybrid photovoltaic thermal (PVT) solar dryer for drying of cassava

A prototype hybrid Photovoltaic Thermal (PV – T) solar dryer aided with Evacuated Tube Collector (ETC) is presented for drying of cassava slices under the meteorological conditions of Thanjavur, Tamilnadu, India. Further the morphological, structural and physical properties of thin layer drying kinetics are studied and compared with natural sun drying. The designed dryer reduces the moisture content of cassava from 91.5% (wb) to 10.67% (wb) which is considered to be a safe level for storage in 8 h. There is a wide scope to save the conventional fuel by adopting the designed solar dryer as the air temperature inside the chamber rise is 30–40 °C than the ambient temperature. Non – linear regression analysis is performed to find out the drying kinetics of cassava using IBM SPSS 23 statistical package. Two - term model is proved to be the most suitable model for predicting thin-layer drying behaviour of cassava slices with R2 = 0.982, χ2 = 0.017553 for hybrid dryer and R2 = 0.998, χ2 = 0.001247 for open sun drying. XRD results exhibit ‘A’ type crystalline pattern that indicates semi–crystalline nature of cassava for both hybrid and sun dried cassava. Structural, morphological and proximate composition analysis reveals that the quality of hybrid dried cassava is better in terms of physical and chemical compositions than sun dried cassava. The proposed hybrid dryer is capable of producing high standard dried products for exporting and can make a good profit.

Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition

The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.

Nutrient Composition of Different Cooked and Raw Pangasius Meat and their Analysis of Proximate, Fatty Acid and Mineral Composition

Nutrient Composition of Different Cooked and Raw Pangasius Meat and their Analysis of Proximate, Fatty Acid and Mineral Composition

Nutrient Composition of Grilled Cooked Pangasius Meat and their Analysis of Proximate, Fatty Acid and Mineral Composition

Nutrient Composition of Grilled Cooked Pangasius Meat and their Analysis of Proximate, Fatty Acid and Mineral Composition