Beta-carotene Content Research Articles

Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru

Pupuru, a cassava-derived food product, has gained significant popularity globally, with its demand steadily increasing. However, one of the major defects of pupuru is its lack of essential nutrients, particularly beta-carotene, a precursor to vitamin A. The study explored the benefits of OFSP supplementation in cassava products to address regional dietary needs and boost nutritional content.Co-fermentation was carried out on blends of four cassava and orange fleshed sweet potato (OFSP) in the (ratio) of 75:25%, 25:75%, 50:50% and 0:100% (cas: ofsp) respectively. The products obtained were evaluated for proximate composition, anti-nutritional factors, and sensory properties using standard analytical methods. The result obtained for moisture, protein and fat for blends of (cas:ofsp) ranged for 75:25% (6.71- 9.93%), (4.45-5.11) and (0.17 - 0.82%) 50:50% blends (6.28 - 10.3%), (5.35– 5.46%) and (0.20-0.82%), 25:75% blends (6.59-9.85-%), (5.17-5.29%) and (0.60-0.84%), 0:100% blends (7.60-10.7%%), (4.50-4.99%) and (0.14-0.82%) from 0 to 96 hour. A reduction in total carbohydrate content was observed in all pupuru blends.The beta carotene content from the blended sample recorded 2.14mg/100g, 2.20mg/100g, 2.56mg/100g and 3.11mg/100g for the blended ratio. The result obtained for the phytate ranged {(2.51- 4.32) (2.23- 4.02) (2.23-3.45) (2.20-3.05) mg/100g} and oxalate {(38.8-80.63) (37.1-80.1) (37.5-80.8) (39.0-87.5) mg/100g} for 75:25%, 50:50%, 25:75% and 0:100% blends respectively. The sensory score indicated that 75:25% (cas:ofsp) at 72 h was the most acceptable when compared with the control samples and showed no significant differences (p>0.05). Aroma and colour were rated high for 75:25% (72 h) and 50:50% (96 hrs) (cas:ofsp) samples of pupuru analogue produced when compared with pupuru from 100 % cassava were preferred most. The analogue pupuru produced offers a promising solution to addressing micronutrient deficiencies, especially vitamin A deficiency, in regions where cassava is a staple food.

Bioactive compounds and composition of Elaeis oleifera mesocarp oil extracted by hydraulic pressing

Elaeis oleifera oil has stood out for its high contents of carotenoids, tocochromanols, oleic and linoleic acids and low content of saturated fatty acids. The content of these bioactive compounds depends on the oil extraction process and the data available is related to solvent extraction. Pressing is the current industrial oil extraction process for palm fruits. E. oleifera bunches were harvested on two different days at an interval of two months. They were then sterilized and the fruits were submitted to hydraulic pressing and the oil from the mesocarp was evaluated. The main fatty acids of two samples were C18:1 (54.72 – 55.69%), C16:0 (23.72 – 24.23%) and C18:2 (15.47 – 16.95%). The alpha- and beta-carotene contents were 620-725 μg/g and 1,358– 1,403 μg/g, respectively. Gamma-tocotrienol accounted for 799 and 1,066 μg/g. The oil is a concentrate of pro-vitamin A and rich in gamma-tocotrienol and its low oil acidity allows for the consumption of the crude oil.

Dampak Suhu Pengeringan terhadap Karakteristik Tepung Labu Kuning (Cucurbita Moschata Durch) yang dihasilkan

Yellow pumpkin (Cucurbita moschata D) is a type of fruit with a huge volume and high water content, its shelf life is short. therefore it needs to be processed into a product that is more durable and practical, for example into flour. Pumpkin flour is processed by drying it and then grinding it so that flour can be produced with a typical yellow pumpkin color, through pre-treatment by blanching. The goal of this study is to determine the ideal drying temperature for producing pumpkin flour with the finest qualities. The research method used was an experimental method with a Randomized Group Design (RAK). The drying temperature treatment consisted of 50°C, 60°C, 70°C, 80°C, 90°C, each repeated 5 times. Analysis of the characteristics of flour in this study included water content, beta-carotene content, yield and organoleptic tests on color, taste, aroma and texture. The research results showed that a drying temperature of 70°C produced the best characteristics of pumpkin flour. This determination was based on a water content of 14.20%, yield of 21.8%, and beta-carotene of 221.00 ppm. Meanwhile, a drying temperature of 50°C produces the preferred color, taste and aroma of pumpkin flour.

Study of Variations in CPO Olein Fractionation Methods on the Yield and Quality of Red Palm Oil

Red palm oil is a palm oil derivative product, where refining is simple without a bleaching process, so it has good nutritional content (carotenoids or as pro-vitamin A, vitamin E, tocopherols and tocotrienols), and also provides health benefits. However, there is no information on processing red palm oil by choosing a better separation method to produce red oil with maximum yield but still good quality. This research was carried out using 2 separation methods, namely centrifugation and sedimentation. The treatments consisted of different temperatures used during the process of homogenizing CPO (3 temperature variations), including P1 = 80℃, P2 = 70℃ P3 = 60℃. This research used a CRD. From the results of the studies, it was concluded that difference in fractionation method and temperature indeed had some effects on the yield and quality of red palm oil. Furthermore, the best yield results during the study were obtained by centrifugation at 80°C temperature The yield was 69% and the quality characteristics were free fatty acid content of 2.78%, water content of 1.61%, DOBI value of 2.03, and beta-carotene content of 423.05 ppm.

THE INFLUENCE OF BETA-CAROTENE AND CHLOROPHYL CONCENTRATION ON THE OXIDATION RATE OF THEIR OIL SOLUTIONS

The object of the study is the induction period of accelerated oxidation of oil solutions of fat-soluble dyes chlorophyll and beta-carotene. The effect of the content of fat-soluble dyes on the induction period of accelerated oxidation of their solutions in sunflower oil was studied. The peculiarity of the work consists in establishing the approximation graphical and mathematical dependencies of the induction period of accelerated oxidation of refined sunflower oil on the combined content of chlorophyll and beta-carotene. This is of interest for predicting the shelf life of oil solutions of the specified fat-soluble dyes. It was determined that chlorophyll A has virtually no prooxidant effect provided that its content in the oil solution is up to 0.05 g/l. The content of chlorophyll A at the level of 0.10 g/l leads to a decrease in the induction period by 14 %; 0.20 g/l – by 36 %; 0.30 g/l – by 48 %. The content of beta-carotene at the level of 0.10 g/l leads to an increase in the induction period by 35 %; 0.20 g/l – by 47 %; 0.30 g/l – by 54 %. The content of 0.10 g/l beta-carotene and 0.05 g/l chlorophyll A in the fat system leads to a decrease in the induction period of accelerated oxidation by 8.4 % compared to an oil solution of 0.10 g/l beta-carotene without chlorophyll A. The obtained data are explained by the fact that there is a compensating effect of the antioxidant beta-carotene on the prooxidant action of chlorophyll A in the oil solution. A special feature of the obtained results is the possibility of predicting the shelf life of oil solutions of fat-soluble dyes. From a practical point of view, the results of the studies allow us to substantiate the composition of fat systems taking into account the joint features of the reactivity to oxidative destruction of chlorophyll and beta-carotene. The applied aspect of using the scientific result is the possibility of expanding the range of fat products of increased nutritional value with different contents of chlorophyll and beta-carotene.

Effect of Beta- and Alpha-Carotene Intake on Tumour Formation in the Intestines of APCMin/+ Mice

Carotene-rich vegetables like carrots have been consistently associated with lowered cancer risk in observational studies(1). Beta-carotene, a phytochemical found in fruits and vegetables, is known for its antioxidant properties. In rodent trials, supplementation with carrot (containing both carotenes and polyacetylenes) significantly reduced tumour numbers in the APCMin/+ mouse model(2). However, human intervention trials with pure beta-carotene showed more adverse effects than benefits(3). This study aimed to investigate the impact of beta- and alpha-carotene supplementation (without polyacetylenes) on colorectal cancer using the APCMin/+ mouse model, which spontaneously develops intestinal tumours and an enlarged liver(4).APCMin/+ mice were fed either a daily supplement of 10mg/kg mouse of a polyacetylene-free extract from carrots containing a beta- and alpha-carotene mixture, in a dose corresponding to the beneficial carrot supplementation, or the control diet, with a very low beta-carotene content (providing approx. 0.02mg/kg mouse/day). The 8-week supplementation commenced at 5 weeks of age. Tumour quantification in the small intestines of APCMin/+ mice was performed by histology of the entire small intestine, with one slide per 0.3mm, using the H&E staining method and Imagescope software.Supplementation with carotenes had no significant effect on the total number of tumours (≥0.5 mm), showing no discernible difference between the control (n = 6) (20.5, 95% CI [14.69, 26.31]) and treatment (n = 8) (24.5, [19.21, 29.79]) group (P = 0.237). However, the liver weight, in % of body weight, showed a significant 25% decrease in the treatment group (n = 7) (4.78 95% CI [4.45, 5.15]) compared to controls (6.42, [5.71, 7.13]) (P<0.0003), reaching a level comparable with wildtype mice (4.48, [4.13, 4.83].These findings confirm the results from the human intervention trials by indicating that beta- and alpha-carotene do not confer any benefit for cancer prevention, while the decrease in liver weight suggests a potential beneficial effect on another aspect of liver health. Additional research is necessary to fully understand these relationships and uncover the underlying mechanisms behind these results. Specifically, beta-and alpha-carotene from carrots do not provide the reduction in tumour numbers in a mouse model of colon cancer found when feeding the corresponding dose of freeze-dried carrot. However, the carotenes significantly attenuate the liver enlargement also seen in this model.

Evaluation of the performance and stability of early maturing orange-fleshed sweetpotato genotypes in selected areas in Ethiopia.

Orange-fleshed sweetpotato varieties that mature and harvest sooner play an important role in addressing food and nutrition demands in areas where irregular rainfall makes sustainable production challenging. A national variety trial was conducted in 2021 and 2022 during the main cropping season using ten OFSP genotypes in three locations in Sidama, South, and Oromia regions of Ethiopia, namely Hawassa, Arbaminch, and Koka, respectively. The objective of this study was to develop and select early-maturing and high-yielding OFSP genotypes for short-term harvesting (3-4 months). The field trial was conducted in a randomized complete block design with three replications. Data were collected on root yield and yield-related traits, sweetpotato virus disease reactions (SPVD), root dry matter (DMC), and beta-carotene contents (BCC) and were subjected to analysis of variance. A genotype plus genotype by environment interaction (GGE) bi-plot was also used to determine genotype stability. The results showed the presence of highly significant (p<0.001) differences among locations and genotypes, reflecting the existence of differential responses among genotypes in varied locations. Based on combined analysis, G3 (13NC9350A-9-3) outperformed the other genotypes for most of the traits considered, except for DMC, i.e., which has an equivalent to the check variety (Alamura) and showed a yield advantage of 41.4% over it. The GGE biplot also revealed that the G3 was the vertex genotype with the consistent performance in all environments. It had a low score of 1.39 on the 1-9 scoring scale, indicating that it falls within the resistant range, with adequate levels of BCC (5.5 mg/100 g) and DMC (30.0%). Furthermore, G3 is an early-maturing variety, which allows other crops to be grown in double and relay cropping systems. Therefore, based on its outstanding performance, G3 is recommended for verification and release for cultivation in mid- to low-land areas in Ethiopia.

Fabrication of millet starch nanocapsules loaded with beta carotene using acid hydrolysis and ultrasonication: Characterisation, release behaviour and bioactivity retention

The acid hydrolysis process was used to create novel millet starch-based nanoparticles from three different sources: sorghum, foxtail millet and pearl millet. An environment-friendly, risk-free ultrasonication technique was used for encapsulating beta carotene in starch nanoparticles to create nanocapsules that will shield the bioactivity of beta carotene in gastrointestinal conditions and increase its accessibility after consumption. Formulated nanocapsules were examined for zeta potential, particle size and encapsulation efficiency. The particle dimensions of beta carotene-loaded sorghum (SSB), foxtail millet (FSB), and pearl millet (PSB) starch nanoparticles were 416, 399 and 587 nm with zeta potential of −17.98, −19.03 and –22.31 mV respectively. Encapsulation efficiencies of nanocapsules were found to be 85.83, 89.65 and 78.32 % for SSB, FSB and PSB respectively. Scanning electron microscopy (SEM) was also harnessed as a confirmatory tests towards the presence of beta carotene in nanocapsules. Beta carotene encapsulation in starch nanoparticles was also demonstrated using ATR-FTIR which revealed broad characteristic peaks at 3000, 1086 and 885 cm−1 that occur without any discernible interaction. Intestinal juice with higher beta carotene content ensured controlled release in the intestine. Encapsulated beta carotene showed more bioactive properties in terms of antioxidant activity as compared to free beta carotene form.

Pengaruh Konsentrasi Bubuk Wortel (Daucus carota L.) terhadap Beta Karoten, Warna, dan Sifat Sensoris Permen Jelly

Jelly candy is a popular treat enjoyed by a wide range of consumers, from children to adults, due to its sweet taste, chewy texture, and vibrant colors. However, many commercial jelly candies contain synthetic dyes, which can be harmful to health if consumed in large quantities. This study aims to determine the optimal concentration of carrot powder to produce jelly candy with superior beta-carotene content, color, and sensory properties compared to commercial jelly candies. The experiment employed a Completely Randomized Design (CRD) with five levels of carrot powder concentration (0%, 2%, 4%, 8%, and 10%), each treatment repeated three times, resulting in 15 experimental units. The findings revealed that the concentration of carrot powder significantly affected moisture content, ash content, reduced sugar content, total sugar content, beta-carotene content, color intensity, aroma, taste, texture, and overall acceptability. The 2% carrot powder concentration yielded the best jelly candy characteristics, with a moisture content of 18.23%, ash content of 0.18%, reduced sugar content of 6.06%, total sugar content of 50.18%, and beta-carotene content of 3352.33 ?g/100g. The color measurements were L* = 68.03, a* = 35.3, b* = 54.73, chroma = 65.22, and HUE = 24.10. The resulting jelly candy had an appealing orange color, a mild carrot aroma and taste, a chewy texture, and high overall acceptability among panelists. Compared to commercial jelly candies, the jelly candies produced in this study had a higher beta-carotene content and were more favorably received by panelists. Keywords: carrot powder, beta carotene, color, sensory, jelly candy

Development of maize-based instant porridge flour formulated using sweet lupine, orange-fleshed sweet potato, and moringa leaf powder.

Malnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta-carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange-fleshed sweet potato, sweet lupine, and moringa leaf powder to maize-based porridge showed a significant (p < .05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize-based porridge prepared from 50% maize, 35% orange-fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5-point hedonic scale) in all sensory attributes. In conclusion, the addition of orange-fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro- and micronutrients. Therefore, the development of nutritious maize-based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity.

The Effect of Substituting Wheat Flour with Composite Flour (Cucurbita moschata and Daucus carota L.) on Biscuits as a Source of Beta Carotene for Stunted Children

The problem of stunting in Indonesia is still quite high, namely 21,6% based on data from the 2022 Indonesian Nutrition Status Survey (SSGI). One of the effective measures to control stunting is through providing additional food (PMT) such as biscuits to children. Carrots and pumpkin are local foods that are rich in beta carotene. Carotenoids as a source of provitamin A are able to overcome the problem of vitamin A deficiency (VAD), which is the cause of growth disorders in children. This research aims to determine the effect of substitution of yellow pumpkin (Cucurbita moschata) and carrot (Daucus carota L.) composite flour on organoleptic characteristics including color, aroma, taste, texture and nutritional content (beta carotene, carbohydrates, protein and fat). This research used a Randomized Block Design (RAK) with 3 treatments, namely formula 1 (150 grams of wheat flour, 50 grams of pumpkin flour and 50 grams of carrot flour), formula 2 (50 grams of wheat flour, 60 grams of pumpkin flour and 50 grams of flour carrots) and formula 3 (50 grams of wheat flour, 50 grams of pumpkin flour and 150 grams of carrot flour) with 3 repetitions. The research results showed that formula 3 biscuits were the best formulation in terms of organoleptic characteristics with the highest beta carotene content compared to F1 and F2. F3 biscuits contain 30,97 mg beta carotene, 7,45 grams of carbohydrates, 3,22 grams of protein and 8,89 grams of fat. The conclusion of this research is that the substitution of wheat flour with composite flour (Cucurbita moschata and Daucus carota L.) has an effect on the nutritional content (beta carotene, carbohydrates, protein and fat) of biscuits. Consuming pumpkin biscuits per 100 grams can qualify as a good source of the antioxidant beta carotene.

Effect of harvesting time on root yield and nutritional composition of orange-fleshed sweet potato [Ipomoea batatas (L.) Lam] varieties in East Hararghe

In eastern Ethiopia, sweet potato is a vital food and nutrition security crop; moreover, orange-fleshed sweet potato (OFSP) varieties are rich in beta-carotene content and have the potential to alleviate chronic Vitamin A malnutrition in the region. However, the unavailability of adaptable varieties and lack of information on production and post-harvest handling practices have limited its production and utilization in eastern Ethiopia. The research was conducted to identify the proper harvesting stage of OFSP varieties for optimum yield and nutritional compositions at Rare and Babile research stations of Haramaya University during the main rainy season of 2022. Three varieties (Alamura, Kabode, and Bakule) and four harvesting periods (120, 150, 180, and 210 days after planting (DAP) in factorial combinations were evaluated in randomized complete block design with three replications. Data were collected for growth, yield, and physicochemical composition-related parameters. Combined analysis of variance revealed the interaction effect of harvesting time and varieties had a significant (p < 0.05) effect on yield, yield-related parameters, and physicochemical components. Alamura variety produced comparable above-ground biomass (28.99 t ha−1) and the highest marketable root yield of 36.40 t ha−1 at 150 DAP, with dry matter content of 33.01 and 30.58 % at 150 and 120 DAP, respectively. Harvesting Alamura at 150 DAP also had the highest ꞵ-carotene, zinc, and iron contents of 11809 μg/100 g, 3.79, and 14.47 mg/100 g, respectively. It was concluded that growing the Alamura variety and harvesting at 150 DAP was better for obtaining higher root yield with good nutritional compositions in the study area.

Pengaruh Imbangan Terigu, Tepung Garut (Maranta arundinacea L.) dan Tepung Wortel (Daucus carota L.) terhadap Karakteristik Kulit Pangsit Kukus

The purpose of this study was to obtain the best results of the ratio of flour, arrowroot flour, and carrot flour to the characteristics of steamed dumpling skins. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University, Chemistry Laboratory at the Bakti Asih Bandung School of Analysis, Bandung Sibaweh Chemistry Laboratory from June to August 2023. This study used a randomized block design (RBD) with a total of 5 treatments, namely treatment A (70:30:0), treatment B (70:25:5), treatment C (70:20:10), treatment D (70:15 :15), and treatment E (70:10:20). The characteristic parameters observed were chemical parameters consisting of water content, carbohydrate content, and beta-carotene content, and sensory parameters were carried out by 25 panelists for the level of preference for color, aroma, taste, and elasticity. The results showed that the best treatment resulted from treatment D with a balance of 70 Wheat : 15 Garut Flour : 15 Carrot Flour which was produced from the effectiveness test. Steamed dumpling skin treatment D balance 70 Wheat : 15 Arrowroot Flour : 15 Carrot Flour with organoleptic values ??for color, aroma, firmness and taste respectively 3.36 (neutral), 3.08 (neutral), 3.48 ( neutral), 3.08 (neutral) and chemical content in the form of water content of 22.88%, carbohydrate content of 28.01% and beta carotene content after steaming of 0.15 mg.

Nutritional, Anti-Nutritional and Sensory Evaluation of Snacks Produced from Germinated Maize/Bambara Groundnut (Vigna Subterranean) Flours

Background: Bambara nut, an underutilized legume is rich in protein and can improve the nutritional quality of snacks. This study evaluates the nutritional and sensory properties of muffins produced from germinated maize and Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds were germinated (72 hours), oven-dried and milled. The composite flours from the germinated flours were combined with soya oil, tiger-nut milk, date and carrot powder to produce four samples of muffins. The samples were chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient contents. Then, sensory evaluation was carried out among 20 mothers (20-30) using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also used to analyze the data. Results: Protein, fiber and carbohydrate contents of the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%, respectively. It was found that germination significantly increased protein and iron content of muffins but reduced zinc, calcium, and beta-carotene contents (P&lt;0.001). The muffins contributed above 22% of the RDA regarding energy for children. Muffins produced from the blends provided higher level of protein, calcium, iron and beta-carotene compared to those made from whole wheat flour. There was a significant reduction in anti-nutrient contents of the muffins and germinated flours. The muffin produced from the 80% maize and 20% Bambara nut flour was rated best in terms of nutritional value, taste, and texture. Conclusion: Bambara nut flours could be used to produce nutritious snacks which would contribute to daily energy and protein needs of children.

Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis

Cookies are cakes made from a mixture of wheat flour, powdered sugar, margarine and egg yolks, then baked. Usually dry cakes have a soft texture with a sweet or salty taste. Compared to cookies, cookies have a different shape, cookies are also softer because of the use of butter and eggs. There are many types of biscuits on the market with flour substitutes made from local raw materials such as mocaf flour and tapioca flour, but the use of kepok banana flour and carrot flour as substitute ingredients for biscuits has not yet been discovered. This research aims to determine the effect and correct comparison between Banana Kepok flour and Carrot flour to get the best properties in cookies. The model used in this research was a Completely Randomized Design (CRD) with a comparison treatment between banana flour and carrot flour consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30 %, 60%:40% and 50%:50%. All treatments were repeated three times to produce 18 experimental units. The data obtained were analyzed using Anova and then using Duncan's Multiple Range Test (DMRT). The analysis results showed that the comparison of banana flour and carrot flour had a significant effect on the properties of cookies (P&lt;0.05), especially ash content, water content, protein content, fat content, carbohydrate content, firmness, and beta-carotene content. , aroma, taste, color, texture and overall acceptability. The best biscuit properties were obtained by processing 80% banana powder and 20% carrot powder with a hardness value of 20.79 N, ash content of 2.56%, water content of 1.40%, fat content of 26.53%, protein content of 3.0, 90%, carbohydrate content 65.61 % and beta-carotene content 1.79 mg/100 g and the sensory characteristics of aroma, color Color, taste, texture and overall acceptability are all liked.

Valorization of Pumpkin Flour in Cookie Formulations: Effects on Nutritional Composition and Mineral Content

Pumpkin is a highly nutritious food that offers protective benefits against various health conditions, such as diabetes, cardiovascular diseases, constipation, appendicitis, hemorrhoids, and colon cancer. This study aimed to examine the proximate composition of pumpkin-wheat cookies. An experimental research approach was employed to produce pumpkin powder, incorporate it into cookie production, and analyze its nutritional constituents. The results revealed that as the proportion of pumpkin flour in the composite flour increased, there was a corresponding increase in moisture, ash, fat, protein, and fiber content. Additionally, the study demonstrated an increase in mineral content with higher amounts of pumpkin. The iron and manganese levels ranged from 244.1mg/kg to 312.1mg/kg and 74.52mg/kg to 88.17mg/kg, respectively. Calcium and potassium contents also ranged from 0.24% to 0.40% and 0.39% to 0.57%, respectively. The beta-carotene content of the samples varied between 0.18mg/kg to 0.57mg/kg, while the folic acid content ranged from 13.7ug/g to 144.95ug/g.

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

This study investigated the nutritional quality of weaning food prepared from fermented blends of sorghum (ogi) and soybean. The raw samples were processed into flour and were mixed in ratio of 60:40 and 70:30 respectively. Lactic acid bacteria (LAB) were isolated from fermented ogi and were accessed for their technological properties. The pH and total titratable acidity of the ogi was accessed, proximate composition and shelf-life of the weaning blends were determined by standard methods. A total of 10 LAB isolates were obtained, characterized and identified as L. plantarum (50%), L. fermentum (30%), L. delbrueckii (10%), and L. brevi (10%). Lactic acid, diacetyl and hydrogen peroxide produced by the LAB isolates ranged from 1.203 ± 0.006 - 3.410 ± 0.010, 1.21 ± 0.02 - 3.63 ± 0.05 and 0.650 ± 0.060 - 1.910 ± 0.040 (mg/mL) respectively. The fermentation of the ogi resulted in pH reduction from 4.5 ± 0.01- 2.40 ± 0.01 and increased titratable acidity 12.49 ± 0.01 - 23.00±0.01 g/L. The 60:40 weaning blend of sorghum ogi flour and soybean improved protein, ash, crude fiber, moisture, fat, vitamin A, ascorbic acid, riboflavin, and beta carotene content compared to a 70:30 blend. The blend also showed improvements in mineral content, with a significantly higher overall nutritional value compared to the 70:30 blend. Coliforms were not observed during the shelf-life monitoring. This study concluded that these blends meet daily nutritional requirements, provide health benefits, and meet recommended standards for weaning.

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

Effects of supplementation of different selenium sources on lipid profile, selenium, and vitamin E concentration of yolk.

Egg preference as a source of protein also provides beneficial fatty acids, vital for human consumption. However, rich in lipid products are prone to oxidative damage. The study aims to determine the effect of supplementing biogenic selenium (Se) from Stenotrophomonas maltophilia, ADS18 (ADS18) in laying hens' diet on yolk lipid oxidation status (MDA), beta-carotene (β-carotene) content, cholesterol, fatty acids, Se, and vitamin E (VE) level. A total of one hundred and twenty (120) laying hens of Lohmann Brown strains aged 50 weeks, weighing 1500 to 2000g were reared individually in A-shape two-tier stainless-steel cages sized 30cm x 50cm x 40cm (width, depth height). The hens were randomly allotted into four treatments with six replications in a complete randomised design for the period of 12 weeks. The basal diet contains 100mg/kg VE. Treatment diets consist of basal diet as control, SS containing 0.3mg/kg sodium selenite, Se-yeast containing 0.3mg/kg selenised yeast, and VADS18 containing 0.3mg/kg of ADS18. Forty-eight eggs were collected and freeze-dried biweekly for analysis. The results of the present study showed that hens supplemented ADS18 had significantly (P < 0.05) lower MDA and cholesterol levels while their egg yolks had higher levels of Se and mono-unsaturated fatty acids (MUFA). The control group had significantly (P < 0.05) higher saturated fatty acid (SFA) contents than the VE and dietary Se-supplemented groups, while the ADS18 group had the lowest SFA contents. Conversely, in comparison to the inorganic and control groups, the VE content of the egg yolk was significantly (P < 0.05) higher in organic Se-supplemented (Se-yeast and VADS18) groups. Hens with SS supplementation had significantly (P < 0.05) higher egg yolk β-carotene content. When compared to other treatment groups, the control group had higher (P < 0.05) polyunsaturated fatty acids (PUFA) content. The ADS18 is therefore deemed comparable to other Se sources. To prevent Se toxicity, however, a better understanding of the levels of ADS18 incorporation in poultry diets is required.

Karakteristik Kimia dan Sensori Crackers dengan Penambahan Tepung Campolay (Pouteria campechiana) dan Teping Ikan Teri Nasi (Stolephorus sp)

ingredients can be added to the manufacture such as campolay flour and ground wheat flour to increase the nutritional content of the crackers. This study aims to make crackers with the addition of campolay flour and rice anchovy flour as a form of food diversification and to find the selected formulation from the ratio of wheat flour: campolay flour: rice anchovy flour. This study used a completely randomized design (CRD) with one treatment factor, namely the ratio of wheat flour : campolay flour : anchovy flour (80:15:5), (70:20:10), (60:25:15), ( 50:30:20). Product analysis includes chemical analysis of water content, acid insoluble ash content, and protein content as well as sensory and hedonic quality tests as a determinant of selected products. The selected treatment was then subjected to further chemical analysis including calcium levels and beta-carotene levels. Data analysis and research used (ANOVA) with Duncan's further test with a 95% confidence interval. The results showed that the selected crackers were treated with a ratio of wheat flour: campolay flour: anchovy flour (70:20:10) with a quality that did not smell of campolay flour, smelled of anchovy rice flour, had a yellow color, had a textured crunchy and salty taste. Crackers had a moisture content of 4,89%, acid insoluble ash content of 0,11% and protein content of 13,28%, an average calcium content value of 4339,19 mg/100g and an average value of beta-carotene content of 1,015 mg/kg