Proximate Chemical Analysis Research Articles

Effects of Drying Process on the Physicochemical Properties of Nopal Cladodes at Different Maturity Stages

Chemical proximate analysis was done in order to determine the changes of nutritional characteristics of nopal powders from three different maturity stages 50, 100, and 150days and obtained by three different drying processes: freeze dried, forced air oven, and tunnel. Results indicate that nopal powder obtained by the process of freeze dried retains higher contents of protein, soluble fiber, and fat than the other two processes. Also, freeze dried process had less effect on color hue variable. No changes were observed in insoluble fiber content, chroma and lightness with the three different drying processes. Furthermore, the soluble fibers decreased with the age of nopal while insoluble fibers and ash content shows an opposite trend. In addition, the luminosity and hue values did not show differences among the maturity stages studied. The high content of dietary fibers of nopal pad powder could to be an interesting source of these important components for human diets and also could be used in food, cosmetics and pharmaceutical industry.

Estimating lean mass over a wide range of body composition: a calibration of deuterium dilution in the arctic ground squirrel

Calculating body water through isotope dilution has become a useful way to nondestructively estimate body composition in many species. The most accurate estimates using this method require calibration against proximate chemical analysis of body composition for individual species, but no studies to our knowledge have calibrated this method on a hibernating mammal that seasonally undergoes dramatic changes in body composition. We use deuterium oxide to estimate total body water in captive arctic ground squirrels, Urocitellus parryii, and compare two approaches of calculating lean mass from total body water, both calibrated against lean mass based on proximate analysis. The first method uses a single tissue hydration constant to calculate lean mass from total body water; the second method uses a predictive equation to calculate lean mass from total body water and body mass. We found that the predictive equation performs better over the large range of body composition common to this species. Distillation of blood samples did not affect lean mass estimates from either calculation method. These findings indicate that isotope dilution using a predictive equation should work well as an alternative to destructive methods in other small mammals that undergo radical changes in body composition across their annual cycle.

Chemical Analysis of Nutritional Content of Prickly Pads (Opuntia ficus indica) at Varied Ages in an Organic Harvest

Opuntia ficus indica, also known as prickly pads, are an important part of the human diet and are also used as forage for livestock. This is an interesting vegetable due the environmental conditions in which it grows and its resistance to climatic extremes; however, little is known about its nutritional properties, especially in the later stages of maturity. The objective of this study was to determine the composition of organic prickly pads (Opuntia ficus indica) at differing stages of growth maturity. Chemical proximate analysis and mineral constituent analysis at different maturation stages were carried out in this investigation. As a result, older prickly pads were found to be an important source of nutritional components such as calcium.

Concentración de urea en la sangre y leche de cabras y su correlación en sistemas lecheros intensivos de la Región Metropolitana

The aim of this study was to determine urea concentration in blood and milk in a group of dairy goats and the relationship between both parameters. Protein and energy content of the ration were also studied. Three dairy herds were selected and 60 goats randomly selected in each. Goats were separa­ted finto three groups (of 20 animals each) according to their stage of lactaton: 3 to 6 weeks, 4 months and 8 months of lactation. Blood and milk samples were obtained during the first milking of the day. Urea concentrations (mmol/l) were determined by colorimetric methods. To establish protein (g/day) and energy (ME, Mcal/day) of the ration fed to each group, a proximal chemical analysis was perfor­med. High and signifzcant correlations (p < 0,05) were found for urea in blood and milk in the first and second stage of lactation, showing that milk urea could be used as an indicator of urea concentra­tion in blood, being a milk sample easier to obtain. In every herd, imbalances were found between protein and energy contents of the ration supplied and animals requirements, reflected through high urea concentrations in blood and milk.

Study of Nutritional Composition of Nopal (Opuntia ficus indica cv. Redonda) at Different Maturity Stages

Nopal is included in the human diet and used as forage, which is interesting vegetal due to its environmental re- sistance, but little is known about its nutritional properties along the maturity stage. The objective of this study was to de- termine the development of the of nopal (Opuntia ficus indica, cv. Redonda) composition at advanced maturity stages in order to evaluate the age related changes in the nutritional composition for suggest its potential use for human consump- tion. Chemical proximate analysis, mineral constituents and amino acid profile were carried out at different maturation stages. Insoluble dietary fiber, calcium increased from 17.95% to 34.40% from 40-135 days respectively. In addition the ash and phosphorus content also increased. The soluble dietary fiber in nopal decreased as age progressed from 40 to 135 age days. Data also showed that nopal contain 17 amino acids and nine of them are considered essential. The results show that older nopal is an important source of calcium and dietary fiber. Nopal can be an economic alternative for use as food supplement mainly at advanced maturation stage i.e. at 135 days and can be ameliorate or prevent the chronic and degen- erative disease.

Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage

AbstractThis study evaluated the effectiveness of grape seed extracts (GSE) on lipid oxidation of corn chips stored for 90 days in comparison to tert‐butylhydroxytoluene (BHT). Proximate chemical analysis results showed that corn chips contained low moisture contents (less than 2%) and also that no significant differences were found in the dry matter values in ash, fat, protein, and fiber. Antioxidant activity of the GSE measured by an oxidative stability instrument ranged from 1.6 to 9.3 h of induction time, while BHT prevented oxidation by 18.8 h. GSE (800 ppm) increased the redness and decreased the brightness and yellowness of the corn chip samples, whereas no significant differences were observed for other concentrations of the GSE compared to the control. The peroxide values (PV) for the control and the lower concentration (200 ppm) of GSE increased from 4.5 to 32.7 mequiv/kg, and from 4.4 to18.7 mequiv/kg, respectively, while no increase in PV was found for the higher level (400 and 800 ppm) of GSE or BHT. These changes were observed after 90 days of storage. Descriptive and consumer results showed that the control and the low concentration of GSE were associated with an increase in rancidity and the appearance of off‐flavor, while no noticeable increase in either rancidity or off‐flavor was observed when using a higher concentration of GSE or BHT. GSE has great potential for use as a natural antioxidant to preserve the extruded corn chips.

Chemical composition and antioxidant properties of mature and baby artichokes ( Cynara scolymus L.), raw and cooked

Artichoke is a traditionally consumed vegetable in many countries. In the past decade, the immature (baby) variety has been successfully introduced in the international food markets. The aim of this study is to compare the chemical composition and antioxidant properties of mature and baby artichokes, in raw state and after cooking. For this purpose, the proximate chemical analysis was estimated, and aqueous and hydroalcoholic extracts were obtained to determine the contents of total polyphenols, caffeic acid, chlorogenic acid, and cynarin. Proximate analysis revealed that cooking increased proteins and lipids in baby artichokes ( p < 0.05). The total phenolics content was similar in mature and baby artichokes and increased after cooking ( p < 0.05). Cooked baby artichokes exhibited the highest total phenolics, caffeic acid, chlorogenic acid, and cynarin contents, as well as free radical scavenging capacity, measured as DPPH. Our results show that baby artichokes exhibit higher scavenging capacity than mature artichokes, and thus they constitute a particularly interesting source of putative antioxidant polyphenols, a quality that is improved by the application of thermal treatment.

Development of extruded snacks using taro ( Colocasia esculenta) and nixtamalized maize ( Zea mays) flour blends

Extruded snacks were prepared from flour blends made with taro and nixtamalized (TF–NMF) or non-nixtamalized maize (TF–MF) using a single-screw extruder. A central composite design was used to investigate the effects of taro flour proportion in formulations (0–100 g/100 g) and extrusion temperatures (140–180 °C) on the following indices: expansion (EI), water solubility (WSI), water absorption (WAI) and fat absorption (FAI). Moreover, selected TF–NMF and TF–MF extruded products were partially characterized through proximate chemical analysis, resistant starch, color, pH, water activity, apparent density, hardness, and sensory analysis. Results indicated that EI and WSI of both TF–MF and TF–NMF extrudates were significantly increased by the use of higher proportions of taro flour, while the opposite behavior was observed for the FAI ( p < 0.05). Taro flour at higher proportions in both extrudates did not produce a significant change of WAI, while the use of higher extrusion temperatures only caused a significant increase of FAI in TF–MF extrudates ( p < 0.05). This study showed that flour mixtures made from taro and nixtamalized maize flour produced puffed extruded snacks with good consumer acceptance.

Detarium microcarpum Guill and Perr fruit proximate chemical analysis and sensory characteristics of concentrated juice and jam

This study was carried out to produce food products mainly concentrated juice and jam from the fruit pulp of Detarium microcarpum (DM), and compare them with a commercial sample as control. The proximate chemical analysis of the dried fruit pulp of DM showed high proportions of carbohydrate (40- 42.0%) and protein (29.1-30.9%); samples from Abu Gibaiha (AB) are the highest in both protein and carbohydrates in comparison with other samples from Ghibaish (GH) and Omdurman (OM). ICP-MS was used to determine the minerals (on mg/100 g dry weight basis). Concentrations of major elements K, Na, Mg and Ca were found to be higher in AB followed by GH and OM, respectively, with low levels in minor elements. The sensory evaluation of the produced jam and concentrated juice from the fruit pulp of DM was significantly preferred (P
0.05) by the panelists for their color, odor, taste, texture and overall acceptability to the control samples. The results of this study offer the conditions that may lead to a better processing of this fruit

Detarium microcarpum Guill and Perr fruit proximate chemical analysis and sensory characteristics of concentrated juice and jam

This study was carried out to produce food products mainly concentrated juice and jam from the fruit pulp of Detarium microcarpum (DM), and compare them with a commercial sample as control. The proximate chemical analysis of the dried fruit pulp of DM showed high proportions of carbohydrate (40- 42.0%) and protein (29.1-30.9%); samples from Abu Gibaiha (AB) are the highest in both protein and carbohydrates in comparison with other samples from Ghibaish (GH) and Omdurman (OM). ICP-MS was used to determine the minerals (on mg/100 g dry weight basis). Concentrations of major elements K, Na, Mg and Ca were found to be higher in AB followed by GH and OM, respectively, with low levels in minor elements. The sensory evaluation of the produced jam and concentrated juice from the fruit pulp of DM was significantly preferred (P
0.05) by the panelists for their color, odor, taste, texture and overall acceptability to the control samples. The results of this study offer the conditions that may lead to a better processing of this fruit

Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder

This work presents a physicochemical and apparent viscosity characterization of commercial nixtamalized corn flours (CNCF) added with nopal powder. The chemical proximate analysis of CNCF and traditional nixtamalized corn flours (TNCF) shows equal amounts of protein and fat, but the calcium content and total dietary fiber is higher in the TNCF. Nopal powder contains a high amount of Ca, soluble and insoluble fiber. The inclusion of 4% of nopal powder increases the calcium and fiber content of the CNCF to the level of traditional nixtamalized products steeped at 7 h. A pasting characteristics analysis based on the profile curves was done in order to study the influence of soluble and insoluble fibers on the pasting conditions of the studied samples added with nopal. At low temperatures the insoluble fiber governs the water absorption and below the gelatinization temperature ( T g) a competition between starch swelling and water absorption was found; for T higher than T g the system is complex because it includes the interactions between soluble–insoluble fibers and exuding amylose.

Methods for predicting the energy value of pet foods

The energy value of foods as well as energy requirements of dogs and cats is currently expressed in terms of metabolizable energy (ME). The determination of ME content of foods requires experimental animals and is too expensive and time consuming to be used routinely. Consequently, different indirect methods have been proposed in order to estimate as reliably an accurately as possible the ME content of pet food. This work analyses the main approaches proposed to date to estimate the ME content of foods for cats and dogs. The former method proposed by the NRC estimates the ME content of pet foods from proximal chemical analysis using the modified Atwater factors, assuming constant apparent digestibility coefficients for each analytical fraction. Modified Atwater factors systematically underestimate the ME content of low-fibre foods whereas they overestimate those that are high in fibre. Recently, different equations have been proposed for dogs and cats based in the estimation of apparent digestibility of energy by the crude fibre content, which improve the accuracy of prediction. In any case, whatever the method of analysis used, differences in energy digestibility related with food processing and fibre digestibility are unlikely to be accounted for. A simple in vitro enzymatic method has been recently proposed based in the close relationship that exist between energy digestibility and organic matter disappearance after two consecutive enzymatic (pepsin-pancreatin) incubation of food sample. Nutrient composition and energy value of pet foods can be also accurately and simultaneously predicted using near infrared reflectance spectroscopy (NIRS).

Studies on growth performance and body composition of Nile tilapia (Oreochromis niloticus) and common carp (Cyprinus carpio) as affected by dietary supplemented biogen®

hree months feeding experiments were carried out in concrete ponds, filled with fresh water, in order to evaluate the probiotic (Biogen) potential, and assess its effect on growth and net returns of both O. niloticus in average initial body weight 13.8 ±1.02 g. and body length 13.5 ±0.9 cm and Cyprinus carpio at mean initial body weight 15.3 ±0.05 g and body length 13.5 ±0.05 cm Fish were fed basal diet that containd 30% crude protein, and Biogen® at four levels ( 0, 2,3 and 4g./ kg. diet). O. niloticus and C. carprio were divided into (4) treatment groups . T1 was the control fed on basal diet without adding Biogen ® , T2 , T3 and T4 fed on basal diet and Biogen® at levels 2, 3 and 4 g. /kg diet. The results show that: (FBW), (WG), (ADG) (S.G.R) and nutrient utilization (P.P.V), protein efficiency rate (PER) values were significantly (p<0.0l), higher in the treatments receiving probiotic than those offered the control diet in both O. niloticus and C. carprio. Concerning the influence of different dietary Biogen® levels on the chemical proximate analysis of whole carcass ash was significantly (p<0.0l) higher for fish offered the control diet, while protein has a significant difference (p<0.0l) for fish offered basal diet contained Biogen® , than those offered the control diet, but results showed no clear trend. Differences were observed in carcass lipid and gross-energy content with significantly (p<0.01) higher values recorded in fish offered the control diets compared to fish fed a diet containing 3. g /kg. diet Biogen ® . The production and subsequent cost - benefit analysis clearly indicated that the diets containing 3.g / kg. diet recorded the highest return. In comparison between O. niloticus and C. carpio, the results showed that the former recorded the highest significant values than C. carpio in all growth parameters and the net return. At the end of this research, results indicated that fish offered diets containing Biogen ® exhibited greater growth than control. The observed

PRODUCCIÓN MASIVA DE Trichoderma harzianum Rifai EN DIFERENTES SUSTRATOS ORGÁNICOS

One of the substrates used to reproduce Trichoderma spp., it is the rice grain of, which has relatively high cost. With the purpose of finding an organic, economic and available substrate in the region, in the one which this fungus has a good development and a high production of viable spores, this investigation has as objectives to evaluate 15 organic substrates in the massive reproduction and viability of spores from T. harzianum, and to associate it with the nutrimental composition of the evaluated substrate. Husk tomato (flower calyx); rice (flower glumes, lemma and palea); garlic (coriaceous cataphyllary); cocoa (seed coat); sesame (fruit pericarp); peanut (fruit pericarp); coffee (fruit pericarp); bean sheath (fruit pericarp); corn cob (feminine inflorescence rachis); grains of rice, sorghum, bird seed and corn; soybean and corn stubble were evaluated. A randomized complete block design with eight replications design was used. It was quantified the number and viability percentage of the spores and it was correlated with the proximal chemical analysis. The corn cob is the best substrate as much in the production as in the spores germination of T. harzianum with 4.43 x 108 ml-1 and 99.0 % of viability. In base with the proximal chemical analysis, the mycelium development, esporulated and spores viability, T. harzianum has a good production in those organic substrates that have high humidity percentage, low content of minerals, protein and fat, and an intermediate fiber percentage.

Proximate analysis of some dry season vegetables in Anyigba, Kogi State, Nigeria

Vegetable is a vital component of human diet that should be eaten all year round, but they are scarce during dry season in Anyigba community in Kogi State, Nigeria. Available dry season vegetables such as the leaves of Manihot esculentum (Cassava), Piper guineese (Oziza), Chromolena odorata (Akintola), Solanum melanogaster (Garden egg) and Voandzeia subteranea (Babara-nut), are either not accepted as conventional vegetable or they are classified as non edible leaves from neighboring States. This study compared the nutrient content of these vegetables with that of Telfaria occidendalis (Ugwu). The result of the sensory evaluation carried out showed that T. occidendalis had sensory evaluation mean value of 6.28, which was statistically significantly different (P = 0.001) when compared with the mean value of S. melanogaster (5.64). The highest mean value from the sensory evaluation was recorded in C. odorata (6.44). However, there was no significant difference (P > 0.05) in the mean values of the sensory evaluation of M. esculentum, P. guineese, C. odorata and V. subteranea (6.02, 6.22, 6.44 and 6.10 mean values respectively) when compared with that of T. occidentalis (6.28). In the proximate chemical analyses, it was observed that M. esculentum and C. odorata contained higher protein (29.30 and 32.40%, respectively), than T. occidentalis (13.33%). Also, the Carbohydrate content of P. guineese and V. subteranea (77.17 and 89.42% respectively) was higher than that of T. occidendalis (63.64%). M. esculentum, C. odorata, P. guineese and V. subteranea are recommended as edible vegetables.

Physical and chemical properties of male and female mountain reedbuck (Redunca fulvorufula) meat

The influence of gender on the physical and chemical properties of the M. longissimus dorsi et lumborum of mountain reedbuck (Redunca fulvorufula) was examined. The mean live weights of ten male (28.58 kg) and nineteen female (30.58 kg) mountain reedbuck did not differ (P > 0.05),and the mean cold carcass weight was 16.36 kg for both genders. Gender had no influence (P > 0.05) on any of the physical characteristics (pH, drip loss, cooking loss, shear force, colour) investigated. For the proximate chemical analysis of the M. longissimus dorsi et lumborum muscle, the effect of gender was only significant for the protein content, where the females (24.51%) displayed a higher percentage of protein compared to the males (23.68%). Neither the amino acid nor the mineral content differed significantly between the two genders. Glutamic acid (11.35 g/100 g) was the most abundant amino acid, followed by aspartic acid (2.94 g/100 g), glycine (0.86 g/100 g) and serine (0.66 g/100 g). The mineral content of mountain reedbuck indicated that meat derived from this species is high in phosphorus (206.47 mg/100 g), high in iron (4.19 mg/100 g), a source of zinc (1.80 mg/100 g), and low in sodium (4.19 mg/100 g). No significant differences between the genders for total saturated fatty acids (38.09%), total mono-unsaturated fatty acids (18.04%) or total polyunsaturated fatty acids (43.74%) were noted. The mean polyunsaturated:saturated fatty acid ratio for mountain reedbuck was 1.15 and the mean n-6:n-3 PUFA ratio 2.08. The extent of the influence of gender on physical and chemical characteristics of meat was found to be of limited practical value.

Effect of baking method on some characteristics of starch in pound cake crumbs

AbstractBACKGROUND: The effect of the baking process (microwave versus conventional oven) on some starch characteristics of pound cake was evaluated. Proximal chemical analysis, total resistant starch (RS), retrograded resistant starch (RS3), differential scanning calorimetry (DSC), and X‐ray diffraction (XRD) were evaluated. Pound cake, one of the major products of Mexico's bread industry, was selected for analysis because the high moisture and fat content in the beaten dough might reduce the quality defects often associated with microwave baking.RESULTS: Crumbs from microwave‐baked pound cakes contained lower moisture than crumbs from conventionally baked pound cake. Lower RS was observed in fresh microwave‐baked than conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas slightly lower changes in RS3 were observed in the microwaved product. DSC revealed less gelatinisation in microwaved pound cake which is related to limited water availability during the microwave heating process. The crystallinity peaks present in conventionally baked pound cake might be associated with RS3 content; the resistant retrograded starch formed during storage, is reflected in the XRD pattern.CONCLUSION: Microwave‐baked pound cake crumbs showed less gelatinisation than conventionally baked pound cake crumbs. Copyright © 2007 Society of Chemical Industry

In vitro Starch Digestibility and Predicted Glycemic Index of Microwaved and Conventionally Baked Pound Cake

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits

ABSTRACT: This study evaluated the effectiveness of substituting different concentrations of chickpea flour, broad bean flour, or isolated soy protein (ISP) on the physicochemical and sensory properties of biscuits. Fortification processes were conducted by substituting specified concentrations (3%, 6%, 9%, and 12%) of both broad bean and chickpea and (3%, 6%, and 9%) ISP from the total percent of wheat flour (100%). Proximate chemical analysis results of biscuits showed that fortification increased protein contents from 16.57% to 22.84%. Results indicated that fortification decreased spread factor compared with the control. Sensory and instrumental color results showed that fortified chickpea increased the lightness, while fortification with broad bean or ISP increased the darkness. Descriptive results showed that as the fortified ISP and chickpea ratios increased most of liking and just about right (JAR) attributes decreased, while they increased for fortified broad bean. Descriptive analysis also showed that 3% of fortified ISP and chickpea or 12% of broad bean provided the best quality ratios within each type of fortification. Consumer results showed that no significant differences of fortification of soy protein isolate (3%), chickpea (3%), or broad bean (12%) and the control of sensory quality attributes of liking and JAR were found except for overall flavor and color. Fortification of chickpea and broad bean flour as well as ISP could be used in production of high‐protein biscuits.

Equine Carcasses: Nutritional Analysis, Shrinkage and Cutting Performance

Ten equine carcasses from creole horses were used, distributed by sex: 5 females and 5 males. Animals were identified with a mark in their posterior limbs using indelible ink in order to follow the carcass up to the butchery. Each cut was weighed in order to characterize the shrinkage percentage and carcass yield. Saruples of the Longissimus dorsi mus ele at the level of the tenth rib were taken at the butchery in order to carry out a proximal chemical analysis. The average percentage of protein was 18.6, which turned out to be 7.5% lower than the one reported by others authors. In adult animals gaskins, shoulder blades, ribs and flanks (spare meat for fillets) corresponded to 30.0, 21.3, 31.2 and 16.5%, respectively, of the total carcass. In young animals gaskins represented 29.5%, shoulder blades 19.6%, ribs 31.3% and flanks, 12.5% of the total carcass. We conclude that horse meat can be an excellent alternative for consumption for its high content in proteins and low levels of fat. It is also worth mentioning the higher losses for shrinkage due to the high content of humidity as well as the characterization of the yield at cutting.