Proximate Chemical Analysis Research Articles

Linear and nonlinear models for assessing carcass composition using dual X-ray absorptiometry in egg- and meat-type chickens

The objective of this study was to develop appropriate correction equations for dual energy X-ray absorptiometry (DXA) for total carcass composition of live meat- and egg-type chickens. Linear (bivariate linear and multivariate linear) and nonlinear (polynomial, multivariate polynomial, broken-line and Gompertz) equations were used to estimate carcass composition of DXA-scanned birds based on chemical proximate analysis. A total of 288 laying females (10-30 wk of age) and 305 broiler breeder females (4-32 wk of age) were used. The same birds scanned by DXA were dissected and utilized for whole-body proximate chemical analysis for body lean, fat, and mineral content (ash). As indicators of carcass fat and lean, abdominal fat pad and breast muscle weights were also recorded. Models were evaluated using root mean square error (RMSE), Bayesian Information Criterion (BIC), coefficient of determination (R2), Durbin Watson test for autocorrelation (DW), and residuals observation (RES). Model estimations were done separately by strain or combined. Estimations of composition responses fit at least 1 of each linear and nonlinear models for the egg- and meat-type chickens on all parameters estimated (P < 0.05). In the egg-type chickens, multivariate linear regression was the best fit for body lean with the lowest RMSE and BIC, and highest R2 whereas body fat, body ash, and breast muscle were best predicted by the multivariate polynomial model. In the meat-type chickens, body lean was best predicted by the multivariate linear model with the lowest RMSE and BIC, and the highest R2 whereas the multivariate polynomial was the most parsimonious model for body fat, body ash, and abdominal fat. Positive autocorrelations were observed in several models tested for body fat, body ash, breast muscle, and abdominal fat pad when both strains were analyzed combined (P < 0.05). In summary, a strain-based correction is recommended to all the parameters, with exception of the BW estimation. Correction equations developed in this study demonstrated that the DXA technique is a reliable alternative to proximate chemical analysis in egg- and meat-type chickens.

Preparation of Pulp, Microfibrillated Cellulose, and Paper Hand Sheets from Bakong (&lt;i&gt;Hanguana malayana&lt;/i&gt; (Jack) Merr.)

Bakong (&lt;i&gt;Hanguana malayana&lt;/i&gt; (Jack) Merr.) is a perennial herbaceous plant that grows abundantly in certain parts of the Philippines. This study investigates Bakong fibers' potential as a pulp source for papermaking. Furthermore, microfibrillated cellulose (MFC) produced from the fibers was used as an additive in the Bakong fiber-based hand sheets at 2%, 6%, and 10% w/w, and their effects on their strength properties were observed. The soda pulping method produced Bakong pulp with a total yield of 47.36%. Proximate chemical analysis showed that the method reduced the lignin content from 13.19% to 8.76%, and the resulting pulp was successfully formed into paper hand sheets. The strength properties of the hand sheets were tested, and the resulting burst index, tear index, tensile index, and folding endurance values were 5.98 kPa/m2∙g, 6.41 mN∙m2/g, 105.97 N∙m/g, and 626 double folds, respectively. Aside from the tear index, the Bakong hand sheets' strength properties were much higher than that of locally produced commercial printing paper. The addition of MFC on the hand sheets negatively affected the burst and tensile index values of the Bakong hand sheets but significantly improved the tear index up to 6% w/w. These results show that the pulp produced from the Bakong fibers can potentially be used as an alternative source of pulp for papermaking, but further optimization of the pulping process is recommended to increase the yield, lower lignin content, and improve compatibility with the MFC.

Onion Peel: A Promising, Economical, and Eco-Friendly Alternative for the Removal of Divalent Cobalt from Aqueous Solutions

There is a growing need for an economical and efficient method capable of removing heavy metals from residual water. The current contribution aimed to evaluate the capacity of onion peel, an abundant agroindustrial waste product, to remove divalent cobalt (Co2+) from aqueous solutions. Onion peel was submitted to proximal chemical analysis, and various operational factors involved in biosorption were tested. The most suitable temperature (30 °C), pH (7.0), and biosorbent particle size (300–800 µm) were found. With an initial Co2+ concentration of 380 mg L−1, the maximum capacity of Co2+ removal was 59.88 mg g−1 in 120 min. The pseudo-second order and Langmuir models provided the best fit to the experimental kinetics and equilibrium of Co2+ biosorption, respectively. The thermodynamic study evidenced an exothermic, non-spontaneous, and favorable reaction (ΔH0 = −5.78 kJ mol−1; ΔS0 = −21.13 J mol−1 K−1), suggesting the formation of stable bonds in the biosorbent-Co2+ complex. The carbonyl and hydroxyl groups apparently play a fundamental role in Co2+ removal, and electrostatic attraction, ion exchange, and chemisorption are the principal mechanisms. Thus, the biosorption of Co2+ by onion peel has potential as an economical, eco-friendly, efficient, and sustainable treatment for wastewater.

Comparative analysis of the chemical quality of fishmeal produced on the Northwest coast of Mexico

Objective: To evaluate the physico-chemical quality of fishmeal produced by four companies in different states of the Republic (Baja California Sur, Jalisco and Sinaloa). Design/methodology/approach: The analyzed fishmeals were from six batches, sardine meal from California pilchard and Pacific thread herring (S. sagax and O. libertate), and skipjack tuna and (K. pelamis) processed by different Mexican companies. Proximal chemical analysis was carried out at the Centro de Investigaciones Biológicas del Noroeste (CIBNOR). Results: The fishmeal’s quality parameters analyzed in this study showed similar values to those reported in the literature. The variations observed in their proximate chemical composition allow them to be classified according to the results of the analyses. Limitations on study/implications: Considering that four of the six flours were produced from the same raw material, S. sagax, the high variability in their physico-chemical quality parameters indicates a lack of standardization in both production methods and quality controls among the producing companies. Findings/conclusions: K. pelamis by-products can produce meals of equal or better physico-chemical quality than those produced from S. sagax. The development of official regulations establishing quality standards to fishmeal production at national level is desirable for competitiveness.

Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties

This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.

Preparation and evaluation of functional cocoa-free spread alternatives from different sources.

Spread products have an important market share as they have high nutritional value and they are increasingly consumed, especially by children as a source of energy. The purpose of this work was to evaluate the potential use of powdered chickpea, black rice, carob, doum, date seeds, and beetroot to produce novel functional spreadable products as cocoa-free alternatives. Additionally, to avoid the side effects of cocoa-based products and to assess the cocoa replacement effects on the sensory properties, chemical composition, texture analysis, viscosity, antioxidant, peroxide stability, and microbial quality during storage periods were compared to the ones of cocoa spread. Sensory evaluation revealed that most formulated spreads were accepted as chocolate spread alternatives since there was no significant difference in overall acceptability among cocoa, chickpea, black rice, carob, and doum, while date seeds and beetroot spreads were significantly less acceptable. A variation was observed in the proximate chemical analysis of the produced functional spreads, as the alternative spreads had different characteristics to each other in their physicochemical, texture, and rheological properties. Results indicated a wide variation in the total phenolic content (TPC) of the different spread extracts. The highest amount of TPC was obtained for beetroot spread (455.84 mg GAE/100 g) followed by black rice spread (436.08 mg GAE/100 g). The obtained results indicated that the antioxidant activity of different spreads was significantly different (p < .05) while based on their microbiological analysis, they could have a shelf life of up to 9 months. According to the results, chickpea, carob, doum, black rice, date seeds, and beetroot powders could be used for the production of cocoa-free alternatives as they were highly acceptable and they showed antioxidant and antimicrobial activity.

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus).

The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers. One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat. The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods. The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat.

Polyphenolic Compounds and Antioxidant Capacity in Native Maize of the Sierra Gorda of Querétaro

Maize is part of the traditional diet of Mexico and other Latin American countries. The diverse varieties of maize produced by adaptation to different regions and climates are known as creole or native maize. The characteristics and nutritional contributions of each of these native maize are relatively diverse areas of study. This work specifically analyzes the nutritional aspects of creole maize grown in the Sierra Gorda in Querétaro. For this, a proximal chemical analysis was carried out, with a quantification of polyphenolic compounds and antioxidant capacities using the ABTS (2,20-azinobis (3-ethyl-benzothiazolin,6-sulfonic acid) and DPPH (2,2-difenil-1-picrilhidrazilo) methods to examine four landraces and one commercial hybrid control. The results indicate that, in general, the landraces present similar—and, in some cases, higher—nutritional indices than the commercial hybrid. With regard to polyphenolic compounds, the Elotes Occidentales and Tuxpeño varieties present greater amounts of total phenols and antiradical activity (ARA), as well as a higher concentration of flavonoids and percentage inhibition, respectively. Condensed tannins are identified both in the creole varieties and in the commercial hybrid. Creole maize presents important nutritional characteristics and can be a good source of antioxidant compounds, which can help the population as a source of food and in the prevention of chronic diseases.

Production of Cellulosic Microfibers from Coffee Pulp via Alkaline Treatment, Bleaching and Acid Hydrolysis.

The present work deals with the production of cellulosic microfibers (CMFs) from coffee pulp. The experimental development corresponds to an experimental design of three variables (concentration, temperature and time) of alkaline treatment for delignification, finding that concentration, temperature and time were the most representative variables. Higher delignification was achieved by bleaching cellulosic fibers, followed by acid hydrolysis, thus producing cellulosic fibers with an average diameter of 5.2 µm, which was confirmed using scanning electron microscopy-energy-dispersive X-ray spectroscopy (SEM-EDS). An X-ray diffraction (XRD) analysis revealed, via the crystallinity index, the presence of Type I cellulose and removal of lignocellulosic compounds through chemical treatments. The proximate chemical analysis (PChA) of coffee pulp helped to identify 17% of the crude fiber corresponding to the plant cell wall consisting of lignocellulosic compounds. The initial cellulose content of 26.06% increased gradually to 48.74% with the alkaline treatment, to 57.5% with bleaching, and to 64.7% with acid hydrolysis. These results attested to the rich cellulosic content in the coffee pulp.

Factors affecting milk yield and milk chemical compositions in Nigerian indigenous goat breeds

The present study examined the milk yield and chemical composition of three distinct Nigerian indigenous goat breeds. Specifically, the study utilized three breeds of indigenous goats, namely the Red Sokoto, Sahel, and West African Dwarf (WAD), with each breed being represented by five (5) does. The milking process involved hand stripping each doe in the morning for a period of 2-3 minutes, with milk yield being immediately weighed. The milk samples were transferred to the laboratory and kept at -200C for further proximate chemical analysis for crude protein, ash, and solid fat. The results indicated that Red Sokoto does produced the highest quantity of milk in comparison to Sahel and WAD does, although this was not statistically significant (p&lt;0.05). Moreover, milk yield decreased significantly (p&lt;0.05) with increased lactation weeks in all three breeds. However, milk yield was observed to increase with a higher number of kids per dams, which was statistically significant (p&lt;0.05). The ash content of Red Sokoto goats’ milk had the highest value with 0.93% as compared to the other two breeds. The WAD showed significantly higher fat content (4.20%) in comparison to Sahel (3.22%) and Red Sokoto goats (3.05%). The Red Sokoto goats had the highest solid non-fat (13.93%) as compared to the WAD and Sahel breeds with 3.66% and 12.9% respectively. In general, the Red Sokoto goats had the highest overall total solid in milk composition, with a value of 17.22% when compared to WAD and Sahel dams having 16.09% and 15.70%, respectively. Furthermore, the WAD breed had the highest crude protein content at 4.62%, while Red Sokoto and Sahel breeds had 4.43% and 4.04%, respectively. Overall, the findings of this study suggest that milk compositions varied across these goat breeds and that milk yield was affected by the breed, lactation week, and the number of kids per dam.

Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri.

C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.

Elaboración de conservas de pasta untable ahumada a partir de recortes de filetes de trucha Oncorhynchus mykiss

The objective of this study was to elaboration of smoked spreadable paste canned from Oncorhynchus mykiss trout fillet trimmings. The product was made from the trimmings from the process of frozen trout fillets. The study consisted of 18 experimental tests, which were subjected to a test to measure the degree of satisfaction, the winning experimental test being F2A2. Through this test, it was possible to find out the optimal formulation and the smoke application method for the elaboration of smoked spreadable preserves from trout fillet trimmings Oncorhynchus mykiss. The heat treatment time found for our preserve was 62 minutes at 115.28 °C, obtaining a minimum F0 value of 6.11 minutes, thus achieving commercial sterility. The proximal chemical analysis reported results of protein (8.85%), fat (21.63%), moisture (59.96%) and ash (1.85%). The commercial sterility results reported the absence of mesophilic and thermophilic microorganisms; therefore, this product was called commercially sterile.

Vitamin E (α-Tocopherol) Does Not Ameliorate the Toxic Effect of Bisphenol S on the Metabolic Analytes and Pancreas Histoarchitecture of Diabetic Rats.

This study investigated whether the coadministration of vitamin E (VitE) diminishes the harmful effects provoked by plasticizer bisphenol S (BPS) in the serum metabolites related to hepatic and renal metabolism, as well as the endocrine pancreatic function in diabetic male Wistar rats. Rats were divided into five groups (n = 5-6); the first group was healthy rats (Ctrl group). The other four groups were diabetic rats induced with 45 mg/kg bw of streptozotocin: Ctrl-D (diabetic control); VitE-D (100 mg/kg bw/d of VitE); BPS-D (100 mg/kg bw/d of BPS); The animals from the VitE + BPS-D group were administered 100 mg/kg bw/d of VitE + 100 mg/kg bw/d of BPS. All compounds were administered orally for 30 days. Body weight, biochemical assays, urinalysis, glucose tolerance test, pancreas histopathology, proximate chemical analysis in feces, and the activity of antioxidants in rat serum were assessed. The coadministration of VitE + BPS produced weight losses, increases in 14 serum analytes, and degeneration in the pancreas. Therefore, the VitE + BPS coadministration did not have a protective effect versus the harmful impact of BPS or the diabetic metabolic state; on the contrary, it partially aggravated the damage produced by the BPS. VitE is likely to have an additive effect on the toxicity of BPS.

Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments

ABSTRACT The objective of this study was to characterize the physicochemical, proximal, textural, and visual properties of plant-based meat (PBM) patties blended with natural pigments such as anthocyanin from black beans, Fe-chlorophyll from spinach, and edible red and purple pigments. A comparison was made between these plant-based pigments and the pigments derived from animal-based sources (control). The values of the color coordinates of the developed patties were broadly distributed (L* [lightness], a* [redness], and b* [yellowness] of raw PBMs: 34–53, 2–25, and 4–27; steamed: 29–42, 4–21, and 5–25; and cooked: 28–43, 5–19, and 9–21, respectively). The proximate chemical analysis revealed no (P > .05) significant difference between the PBMs and the control in terms of moisture (63.28–61.25), crude protein (20.98–19.17) crude fat (3.19–2.92) and ash content (3.80–1.71). Nevertheless, significant differences (P < .05) were observed in textural attributes among all samples (S1-S16) in terms of hardness, chewiness, and gumminess. For instance, hardness (6.39–3.72), chewiness (9.27–4.13), and gumminess (3.04–1.60). Conversely, springiness showed considerable variations (P < .05) in a majority of PBM samples except for S1 (dilute red) (3.06) and S4 (paprika) (3.06) than control (3.31). For DPPH radical scavenging activity of patties samples incorporated with, the S10 (Red Cabbage) (19.95), S13 (Grape skin Color) (24.35), S15 (Anthocyanin) (33.12), and S16 (Fe-pheophytin) (18.69) of PBMs had significantly higher activity (P < .05) than the control (5.14). To sum up, the inclusion of natural pigments in PBM resulted in improved overall properties without any deleterious effects.

Comparative evaluation of nutritive value of maize stover treated with chopped and mineralized groundnut and soybean stover

This study assessed the value of upgrading the quality of crop residues. The study involved improvement of quality of maize stover with urea, groundnut powder, soybean powder, mineralized groundnut solution and mineralized soybean solution. The nutritional value of the ground groundnut, ground soybean, mineralized groundnut solution, mineralized soybean solution, and the feeds improved with the ground legume stover and the solutions were assessed for nutritive value using laboratory proximate chemical analysis procedures. The stover were chopped before being mixed with urea, ground stover or the solutions and then offered to animals. Effect of upgrading maize stover with selected legumes was studied for nutritive value by proximate analysis. Five(5) samples of each feeding material were subjected to proximate analysis to determine their nutritive value in terms of crude protein (CP), gross energy (GE), dry matter (DM), ether extract (EE) and nitrogen free extractives (NFE), crude fibre(CF) using the AOAC methods of 2016. Samples were also evaluated for neutral detergent fibre (NDF), acid detergent fibre (ADF), using the Van Soest and Moore Method of 1991 calcium (Ca) using the Atomic Absorption Spectrophotometer (AAS-2016) and direct determination of phosphorus by Atomic Absorption Flame Spectrometry (AAFS-2017).

Effect of Foliar Application of Hydrogen Peroxide Macroconcentrations on Growth Parameters, Phenolic Compounds and Antioxidant Capacity in the Leaves and Seeds of Amaranthus hypochondriacus L.

Amaranth has many interesting features, both nutritional and otherwise, that make it attractive as a food crop. Plants grown in greenhouses have higher yields but lower nutritional value compared to those grown in open fields. This prompted an interest in studying viable elicitors for the production of amaranth. Small hydrogen peroxide (H2O2) concentrations for foliar spraying from 0 to 18 mM have been used in greenhouse amaranth cultivation. The objective of this work was to evaluate the effect of foliar application of H2O2 megadoses on growth parameters, total phenolic compounds, condensed tannins, anthocyanins, and the antioxidant capacity of leaves and seeds of amaranth grown in a greenhouse setting. The seed of the Amaranthus hypochondriacus L. species was used. The concentrations of H2O2 analyzed were 0, 125, 250 and 400 mM, with 11 applications throughout the growing cycle. The variable data were subjected to an analysis of variance (ANOVA), followed by a Tukey's post hoc test (95% CI, p < 0.05). The results on chlorophyll, growth parameters and proximal chemical analysis showed no statistical difference between the control group versus the treatment groups. A greater number of favorable changes in the different variables studied were observed with the 125 mM H2O2 treatment, including the increase in antioxidant capacity measured by FRAP. The seed showed a considerable increase in TFC with all treatments and responded better to the 250 mM H2O2 treatment in the case of DPPH (an increase of 30%) and TPC (an increase of 44%). A 28% increase in anthocyanin content was observed with the treatment of 400 mM H2O2. The use of H2O2 may be an appropriate strategy to enhance the production of antioxidant compounds in amaranth without affecting growth or its basic proximal chemical composition. More studies are required in this regard.

Effect of Two Sudanese Cooking Methods on the Nutritional Value of Potato (Solanum tuberosum) Variety Draga

This work was carried out to assess the nutritive value of dragavariety of potato which was subjected to two cooking methods (boilingand frying). Proximate chemical analysis, minerals content, amino acidscontent and sensory evaluation were studied. Boiling resulted ininsignificant decrease in protein, ash, fat and starch and increase in fibreand a significant decrease in total carbohydrates, while frying increasedall tested components (protein, ash, fat, fibre, starch and totalcarbohydrates ). Generally, boiling and frying decreased significantly Na,K, P and Mg contents, while Fe was significantly increased. Ca wassignificantly increased by frying, while it was significantly decreased byboiling. The amino acids results showed that the two methods of cookingdestructed phenylalanine, methionine, tyrosine and lysine. However,arginine was destructed by boiling only. Tryptophan recorded completeabsence in all samples (raw, fried and boiled). Other amino acids (leucine,isoleucine, valine, histidine, aspartic acid, serine, glutamine and glycine)decreased by boiling and frying. Sensory evaluation revealed that therewas no significant difference between the two methods of cooking withregard to texture and colour. However, flavour, taste and overall qualityof fried potatoes were more acceptable than boiled ones.

Proximate Chemical Analysis and Effect of Age and Height of Oxytenanthera abyssinica on Fiber Morphology and Chemical Compositions for Pulp and Paper Production Potential

This study examined the chemical composition, fiber morphology, and physical properties of Oxytenanthera abyssinica culm to assess its pulping potential. Technical Association of the Pulp and Paper Industry (TAPPI) and Franklin’s methods have been used for experiments. The statistical analysis showed that the chemical composition of O. abyssinica is influenced by the age of the plant. The amount of cellulose in the culm increases with age, while hand extractive content decreases with age. The average chemical content of the three years aged O. abyssinica was 49.26 ± 0.13 wt%, 21.31 ± 0.15 wt%, and 20.63 ± 0.12 wt% for cellulose, hemicellulose, and lignin contents, respectively. A significant difference exists between 1, 2, and 3-year aged plants ( P &lt; 0.05 ) in cellulose, lignin, ash, and extractive content. The position of the culm also affects the fiber morphology of O. abyssinica. The fiber’s length, diameter, cell wall thickness, and lumen diameter increase from top to bottom, whereas the flexibility and slenderness ratio decrease. The average fiber morphology of O. abyssinica was flexibility ratio ( 0.72 ± 0.10 ), Runkel ratio ( 0.35 ± 0.10 ), slenderness ratio ( 109.98 ± 0.21 ), lumen diameter ( 15.63 ± 0.03 μm), cell wall thickness ( 2.74 ± 0.03 μm), fiber length ( 2.40 ± 0.10 mm), and fiber diameter ( 21.83 ± 0.09 μm). The above data showed that the mean value of the fiber length of the plant is greater than 1.5 mm, the Runkel ratio was less than 1, and the slenderness ratio was greater than 70 standard values. The result also showed that the average bulk density and the moisture content were 660 kg/m3 and 9.6%, respectively. Although O. abyssinica is widely grown in the study area, no comprehensive studies have been carried out on fiber morphology, chemical composition, and physical properties based on age and height. Thus, this research was carried out to study the plant’s fiber characteristics to assess its suitability for pulp and paper production. Based on the above data, the 3-year aged bottom part of O. abyssinica is recommended for more yield pulp and high-quality paper production than the first and second-year aged plant.

Evaluation of physicochemical changes of Nopal (Opuntia ficus-indica) at different steam cooking times

The objective was to evaluate and schematically characterize the physicochemical changes of nopal (Opuntia ficus-indica) due to steam cooking at different times. Cladodes were cut into pieces (25 x 30 x 15 mm) and mixed to obtain four samples of 1250 g each on a fresh basis and randomly assigned to each treatment: T1 or Control; T2, cooking for 4 min; T3, for 7 min; and T4, for 10 min. After cooking, samples were dehydrated, and then a proximal chemical analysis was performed. The data were analyzed through a fixed-effect model, and the differences between treatments were obtained by least-squares means. Correlation analysis of chemical components was conducted. T2, T3, and T4 showed higher values of protein (?16.0/ 100 g DM), lipids (?1.3 g/100 g DM), and nitrogen-free extract (?20.2 g/100 g DM) than T1; whereas dietary fiber (? 33.6 g/100 g DM) and insoluble fiber (? 22.0 g/100 g DM) in these were lower than T1. Soluble fiber decreased in T3 and T4 (5.9 and 5.5 g/100 g DM, respectively) but increased in T2 (14.5 g/100 g DM). In this study, steam cooking at 100 °C modified the chemical composition of nopal (O. ficus-indica) suggesting that cooking for 4 min might help to preserve cladode components.

PSVIII-14 Investigating Variability of Spent Craft Microbreweries Grains for Classification and Incorporation Into Diet Formulation Through Multivariate Analyses

Abstract The widespread growth in microbreweries presents a unique byproduct in spent brewer’s grains (SBG). However, incorporation of SBG into livestock production systems requires further consideration due to potential variety in end-products due to beer styles and beer makers. Herein, we aim to characterize and cluster SBG according to nutritional composition to determine if nutrient composition groups in SBG are of nutritional and environmental concern. A total of five breweries with over twenty-nine SBG were collected for a period of three years in Reno, Nevada. Proximate chemical analysis and long chain fatty acid (LCFA) analysis were performed on all SBG. A hierarchical clustering (HC) of principal components (PC; HCPC) was performed on the nutrients to characterize maximum variation explainable through PC, followed by grouping of varietals on the multivariate axes through HC. A Ward’s Linkage with scaled Euclidean distance was utilized for the HCPC. The greatest variance in the nutritional groups was explained through the first two PC (PC1, PC2). For PC1, non-fibrous carbohydrates had correlation values of 40.34% (-0.98), neutral detergent fiber assay with heat stable amylase and expressed exclusive of residual ash and protein (apNDFom) 30.39% (0.73), ether extract 17.32% (0.64) and crude protein (CP) 11.94 % (0.53). For PC2, the nutrient correlations were CP 74.26% (0.81) and apNDFom 23.77% (0.21). Ultimately, the variance explained in the PC represents energy (PC1), and protein (PC2). For the HC on the PC, four main clusters were obtained. For the PC generated from the LCFA, there were no superficial patterns detectable along the multivariate space. The distribution into the clusters represent an overlooked reality when considering SBG as livestock feed highlighting the need for a better classification of the varietals as livestock feed. Better classification of SBG will allow producers to better utilize the feed to maximize both productivity and reduce potential nitrogen runoff.