Carbohydrate Content Of Samples Research Articles

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineensis) were blanched in batches at 1000C for 0 to 25 min, extracted and concentrated as banga sauce. Samples were labeled A, B, C, D and E, for 0, 10, 15, 20 and 25 min blanching time, respectively. Moisture content was significantly (p<0.05) high (76.37 – 80.66%) and decrease significantly (p<0.05) with increase in blanching time. Percentage fat content of sample A was low (1.62%). Differences in protein content were not statistically significant. Carbohydrate content of sample E was 17.38%. Differences in peroxide value, iodine value and saponification value of the sauce were not statistically significant. Melting point, viscosity and density were respectively 36.44°C, 35.00 cSt and 0.9968, these values decrease significantly with increased blanching time. Solid fat content of unblanched banga sauce was significantly high (75%) at refrigeration temperature (5°C), with significantly lower value of 55% seen in sample E. Taste scores for samples B and C were significantly higher followed by sample E. Overall acceptability scores ranged from 7.49 – 7.81, with sample C given higher value, though not statistically difference.

Proximate compositions, amino acid profiles, and sensory evaluation of ‘okpa’ prepared and enriched with three leafy green vegetables

Background: Under-nutrition is a global health problem that affects all age groups especially the vulnerable ones particularly young children.
 Objectives: The study examined proximate compositions, amino acid profiles and sensory qualities of ‘Okpa’ prepared and enriched with fluted pumpkin, bitter leaf and scent leaf.
 Materials and methods: The ‘Okpa’ was prepared by thoroughly mixing the flour with palm oil, uziza, pepper, salt, water and the three vegetables. Three samples labelled A (Okpa + scent leaf), B (Okpa +fluted pumpkin and C (Okpa +bitter leaf) were prepared. Proximate and amino acid analysis were done following standard procedures and twenty panelists evaluated their sensory qualities.
 Results: This indicated that there were significant differences (P<0.05) in samples crude protein contents and values ranged from 12.38% (A)-15.10% (C). (Okpa + Bitter leaf) had highest ash content of 7.91% while (Okpa + Scent leaf) had the least (4.44%). Carbohydrate content of samples ranged from 47.73% (C)-56.12% (A). Total dietary fiber content of (Okpa + Scent leaf) was the highest (8.62%). Amino acid profiles, (Okpa + Bitter leaf) was significantly higher in leucine, lysine, isoleucine, phenylalanine, tryptophan, valine, histidine and threonine with values of 9.48, 5.21, 4.11, 4.81, 1.26, 4.41, 2.95 and 3.11g/100g, respectively. Sensory qualities of samples showed that (Okpa + Scent leaf) was accepted more than the others because it scored highest in colour, texture, taste and flavor while (Okpa + Bitter leaf) was the least accepted.
 Conclusion: Addition of bitter leaf to Okpa improved nutrient content and could be used instead of the usual scent leaf and sometimes fluted pumpkin often used.

Market Handling Practices Effect on the Nutritional Profiles of Honey-beans and Groundnuts from Three Different Markets in Ibadan, Nigeria

Honey-beans and groundnuts serve as major plant protein sources, market handling practices may affect their nutrient profiles. This study evaluates market-handling practices effects on nutritional profiles of two protein-rich raw-foodstuffs from three markets in Ibadan, Nigeria. Raw honey-beans (Phaseolus vulgaris) and groundnut seeds (Arachis hypogaea) were purchased from Dugbe, Sango and Oja-Oba markets (chosen based on their differences) in Ibadan. The samples were cleaned and assayed in triplicates for proximate and mineral compositions (Iron, Zinc, Magnesium and Calcium) according to standard procedures using 3 × 2 factorial method in a completely randomized design. Data were subjected to ANOVA using SAS (2002) and means separated with Duncan’s Multiple Range Test (at α0.05), results of proximate analysis were in percentages while minerals were in mg/Kg. Results showed variations (p<0.05) in dry matter based on different markets. Dry matter content was similar (P>0.05) in Dugbe (91.37±0.67) and Sango (91.46±0.43) market samples but higher (P<0.05) in Oja-Oba (90.64±1.81) samples. Crude protein content of samples from Sango (28.40±11.11) was higher (p<0.05) compared with other locations. Crude fat of honey-beans (24.32±0.44) and groundnut (1.97±0.64) were significantly different (p<0.05). Similarly, crude fibre content of honey-beans (32.42±2.09) and groundnut (16.46±1.33) were different (p<0.05). Results showed similarities in ash content of honey-beans (5.16±0.32) and groundnut (4.85±0.65). Carbohydrate content varied according to sample-type and location; carbohydrate in groundnut (27.88±0.55) was higher (p<0.05) than in honey-beans (14.06±1.92) whereas, carbohydrate content of samples from Dugbe (21.75±7.37) and Sango (21.14±8.87) were different (p<0.05) from each other but both were similar (p>0.05) to samples from Oja-Oba (21.02±7.38). Magnesium content of honey-beans (40.06±9.18) was higher than groundnut (3.11±0.71) while Calcium in honey-beans (5.97±1.25) was also higher (p<0.05) compared with groundnut (2.23±0.54). Variations were observed due to interaction effects of sample-type and market handling. Conclusively, market practices affected nutritional content of selected protein-rich raw foodstuffs.

Feasibility of using jack fruit seeds powder as a substitute of skimmed milk powder for making traditional yogurt

This research work was carried out to determine the optimum quantity of jackfruit seeds powder to substitute skimmed milk powder (SMP) for yoghurt preparation. Total six yoghurt samples were prepared where one is control (A) and rest five samples were prepared by mixing different ratios of jackfruit seeds powder and SMP. 0%, 0.75%, 1.5%, 2.25% and 3% of jackfruit seeds powder were mixed with 3%, 2.25%, 1.5%. 0.75% and 0% SMP and designated as B, C, D, E and F respectively. Physical, chemical and microbiological and cost analysis of prepared samples were done. Yoghurt sample (D) showed highest score in total physical test but individual score for body and consistency of sample F is maximum. Solubility % of jackfruit seeds powder were found 10.96. Highest acidity level was found in control yoghurt and highest pH in sample F. Maximum fat content (g/kg) was found in sample F, but utmost protein content was found in sample (B). Total solids, ash and carbohydrate content of sample F were significantly higher (p

Evaluation of macronutrient content of fresh and frozen human milk over 6 months

Aim In this study; we aimed to see the time-dependent changes in the macronutrient content of early frozen breast milk and also to compare it with fresh breast milk in the first 6 months. Materials and method We evaluated the milk samples of 43 mothers who delivered at term. Milk samples after the first 15 days following delivery were expressed and collected dividing into seven aliquots to be stored frozen at −20 °C. Every month freshly collected new milk samples were analyzed together with one aliquot of the stored samples, up to 6 months. The energy, protein, lipid, and carbohydrate contents of samples were analyzed by Miris Human Milk Analyzer. Results In the first 3 months, fresh milk had higher caloric and lipid content when compared to frozen samples. The protein content of fresh milk decreased after 2 months and became lower than frozen samples. The energy and lipid content of frozen milk decreased over time but protein and carbohydrate contents stayed stable. Carbohydrate content of fresh and frozen samples did not show major changes. Conclusion It may be more suitable to consume the frozen milk that was collected in the early weeks of delivery within first 2 months.

Analysis of Proximate Compositions and Physiochemical Properties of Some Yoghurt Samples from Maseru, Lesotho

A total of nine commercially available yoghurt samples were purchased from Maseru, the Kingdom of Lesotho and were analysed for their proximate compositions such as protein, fat, crude fibre, ash, moisture and carbohydrate. Additionally, physiochemical properties such as percentages of total solids, solids non-fat (SNF) and gross energy content of all nine samples were also analysed. The percentages of protein content, fat content, crude fibre, ash content, moisture content and the carbohydrate content of samples were found to be 1.95-2.70, 1.49-3.50, 0.00-0.08, 0.28-0.95, 76.08-80.07 and 13.65-19.20%, respectively. The total solids and the SNF of the samples were found to be 19.93-23.56 and 6.85-21.68%, respectively. The gross energy content of samples was found to be 85.00-104.75 Kcal/100g. Our study showed that the compositions of all samples were significantly different (p<0.05).

Fermentation of Corn Starch Powder for the Production of “Ogi”

Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p&amp;lt;0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

Effect of defatted soybean flour on physico-chemical, mineral and sensory quality attributes of Chapati

Present work have been undertaken to formulate and evaluate the qualities of defatted soybean flour based Chapati . The Chapati is made up of blending of wheat flour and different proportion of defatted soybean flour. Four treatments were used with sample code T 0 , T 1 , T 2 and T 3 i.e. 0, 20, 30 and 40 per cent substitution of defatted soybean flour. The prepared Chapati was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T 2 containing 30 per cent defatted soybean flour got the highest score as compared to other treatments. Hence, this proportion of flours was used for further study. Physical analysis of Chapati revealed that weight of sample T 0 , T 1 , T 2 and T 3 was observed 38.4, 40.6, 41.7 and 42.9 g, respectively. Thicknesses of Chapaties were also increased from 2.3 to 2.8 mm with increasing levels of defatted soybean flour with decrease in diameter from 19 to 17.5 cm. Ash contents of sample T 0 , T 1 , T 2 and T 3 were 1.38, 2.32, 2.72 and 3.14 per cent, respectively. The fat contents of sample T 0 , T 1 , T 2 and T 3 were 1.90, 2.66, 3.12 and 3.53 per cent, respectively. The protein contents of sample T 0 , T 1 , T 2 and T 3 were 10.06, 19.68, 23.62 and 27.56 per cent, respectively. The fibre contents of sample T 0 , T 1 , T 2 and T 3 were 1.50, 2.35, 2.60 and 2.85 per cent, respectively. The carbohydrate content of sample T 0 , T 1 , T 2 and T 3 were 56.94, 43.03, 36.88 and 30.76 per cent, respectively. The calcium, phosphorus, manganese, iron and zinc contents of control sample were 48.67, 349.22, 2.71, 7.77 and 2.23 mg/100 g, respectively. The calcium, phosphorus, manganese, iron and zinc contents of sample (T 2 ) were 109.36, 443.20, 2.77, 15.6 and 1.99 mg/100 g, respectively. It was concluded that the Chapati sample T 2 containing 70 per cent whole wheat flour and 30 per cent defatted soybean flour was most desirable in terms of sensory and nutritional quality profile.

Examination of proliferation of probiotic microbes by isoperibolic calorimetry

Due to the increasing consumers’ interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is performed using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutrition-physiological point of view, could be proposed to replace this refined carbohydrate. To check its availability for this purpose the growth of microbes of the Hungarian culture of trade name Prebiolact-2 was examined. The probiotic properties of the culture are proved by clinical tests. At the determination of recipes of control and experimental samples we took into consideration that the milk composition and carbohydrate content of samples should have been the same, and they could differ only in carbohydrate-free component content of honey. During processing of the samples the minimum heat-treatment was applied to protect the biologically active components of honey to the greatest degree. Pasteurized-homogenized milk was used as raw material, in which granulated sugar and the honeys were solved, respectively, at 60 °C. The inoculation was made by Prebiolact-2 culture injected into the batch-wessel; the closed cells were agitated intensively for 10 s. General conclusion of thermal investigation is that the proliferation rate is longer lasting in case of honey treated milks. The acacia- honey resulted in the same probiotic proliferation as sugar did. In case of other herb-honeys the effect was smaller, very probably because of the strong bactericidal effect of herbs, which is very important from medical point of view. According to the results of the consumer survey over 85 % of them think that the consumption of herbs in the form of honey is especially beneficial from both dietary and market view.

Effects of Variable Humidity on Embryonic Development and Hatching Success of Mourning Doves

ABSmAcr.-Newly laid Mourning Dove (Zenaida macroura) eggs were held at a constant temperature of 37.5?C at one of three relative humidities: 0-5% (arid); 35-45% (intermediate); and 95-100% (humid). Samples in the humid treatment lost significantly less water than those in intermediate or arid treatments. There was significantly more water in embryos of the humid treatment than in the intermediate or and treatments. Protein and carbohydrate content of samples in the humid treatment was significantly smaller than those in intermediate or arid treatments, whereas lipid and ash contents did not differ among the three treatments. Even in the worst case of constant exposure to near-saturation humidities, 50% of embryos succeeded to hatching. This is, however, significantly below the 85% or 90% hatching success characteristic of the arid or intermediate humidities, respectively. Of the doves that failed to hatch in the humid condition, 90% developed to pipping and initiated aerial respiration. Contrary to previous analyses that suggested that hatching failure is likely due to the embryo's failure to initiate pulmonary respiration or to maintain constant hydration, the failure of Mourning Dove embryos to hatch apparently was due to severe mechanical restriction upon movement within the rigid shell. This was produced by the lack of adequate internal space produced by evaporative water loss. Received 4 April 1991, accepted 6 November 1991.

Preparation and analysis of lipid extracts from milk and other tissues

Simple and quick analytical methods for the determination of the phosphorus, nitrogen, long chain base-nitrogen, and carbohydrate contents of samples containing even very low quantities of polar lipids have been devised, in order completely to follow fractionation schemes of lipids from milk or other fat-rich tissues. With these analytical methods strong evidence was obtained indicating that a large proportion of the polar lipids present in milk consists of proteolipids, and mucolipids or other glycolipids. Aqueous washing of chloroform-methanol lipid extracts had destroying effects on these complex molecules, which are also partially broken down by lyophilization, as well as by acidic treatment, including silicic acid chromatography when the finest particles of the adsorbent are not completely removed. Possible explanations for these effects are given and bibliographic data presented supporting the statements. The commonly accepted procedures for manipulating lipid extracts are revised.