Defatted Research Articles

Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida

Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice. Nowadays, edible insects can be a food source for the increasing population. This research aimed to evaluate the nutritional profile, physical and techno-functional characteristics of non-defatted (NDF) and defatted (DF) flour of the edible insect Arsenura armida to use as a functional ingredient. The lipid content in NDF was 24.18%. Both flours are high in protein, 20.36% in NDF and 46.89% in DF; their soluble proteins from A. armida were classified according to their molecular weight, which ranged from 12 to 94 kDa. The physical properties suggest that both flours have good flow characteristics. Regarding techno-functional properties, DF had the highest water (275.6%) and oil (121%) holding capacity values. The viscosity values indicate that they behave as a non-Newtonian shear-thinning fluid at a high concentration (20%). Emulsion capacity values range between 78.3 and 100% in both flours, with stability between 92.4 and 100%. These flours could be a good source of nutrients, and their techno-functional properties make them a good option for animal protein substitutes.

Optimization of fish and plant production in tilapia-spinach aquaponics systems using black soldier fly larvae meal and mineral supplementation

Aquaponics is a sustainable food production system that combines aquaculture and hydroponics. Fishmeal is a common protein source in aquaponics feeds, but it is expensive and has environmental and ethical issues. Black soldier fly larvae (BSFL) are a promising alternative protein source that can be produced from organic waste. However, the optimal level of fishmeal replacement by BSFL meal and the effects of mineral supplementation on fish and plant growth, nutrient utilization, and microbial quality in aquaponics systems are not well understood. In this study, the researcher conducted three experiments to evaluate the effects of full-fat (FF) BSFL meal, defatted (DF) BSFL meal and mineral supplementation on tilapia-spinach aquaponics systems. The researcher found that FF or DF BSFL meal can replace up to 30% of fishmeal protein in tilapia-spinach aquaponics systems without compromising fish and plant growth, nutrient utilization, or microbial quality. Mineral supplementation can further enhance the performance of tilapia fed with FF or DF BSFL meal in aquaponics systems. This study provides valuable information for optimizing fish and plant production in tilapia-spinach aquaponics systems using BSFL meal and mineral supplementation as sustainable protein and mineral sources.

Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches.

Edible insects have recently attracted research attention due to their nutritional value and low environmental footprint. Tenebrio molitor larva was the first insect species to be classified by European Food Safety Authority (EFSA) as safe for human consumption. However, it is thought that the incorporation of edible insect as an ingredient in a food product would be more appealing to consumers than being visible. The aim of the present study was to determine the physicochemical properties of the larvae meal and protein concentrates. Different methods to extract and recover proteins from defatted (DF) Tenebrio molitor larvae were applied; i.e., alkaline extraction (DF-ASP); isoelectric precipitation after alkaline extraction (DF-AIP); and NaCl treatment (DF-SSP), and the obtained protein fractions were characterized. The DF-ASP exhibited the highest protein extraction/recovery efficiency (>60%), while it was the most effective in decreasing the interfacial tension at the oil/water (o/w) interface. The DF-AIP had the highest protein content (75.1%) and absolute values of ζ-potential and the best ability to retain water (10.54 g/g) and stabilize emulsions at pH 3.0. The DF-SSP protein preparation had the highest oil binding capacity (8.62%) and solubility (~88%) at acidic pHs and the highest emulsifying activity (~86 m2/g). Electrophoresis of the protein preparations revealed proteins with different molecular weights, while the protein secondary structure was dominated by β-structures and α-helix. Protein concentrates with different properties were able to be recovered from Tenebrio molitor larvae, that could affect their interactions with other food ingredients and their behavior during processing or storage. These findings would be valuable guidance for the technological exploitation of larvae protein preparations in the development of food formulations.

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products.

Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly (p < 0.001) higher protein content (65.14%) and low-fat content (0.54%) than RSF, FF, and DF. Furthermore, the findings revealed that all products contain a significant (ANOVA, p < 0.001) amount of essential minerals. The RSF contains significantly higher (p < 0.001) potassium (1178.6 mg), calcium (216.77 mg), and magnesium (247 mg) per 100 g than FF, DF, and SPC. SPC contains essential amino acids, but we were unable to detect phenylalanine and tryptophan due to a limitation in the method. Furthermore, using methanolic and aqueous extracts of RSF, FF, DF, and SPC, the flavonoid, phenolics, and antioxidant capacity were also evaluated. According to the findings, soy products in methanolic extract had higher phenolic (about 12-34 mg/g) and flavonoid (about 63-150 mg/g) levels than aqueous extract. Results also demonstrated that FF had higher phenolic content, and SPC had higher flavonoid content than the other products. In vitro models such as phosphomolybdenum blue, FRAP, DPPH, and ABTS assays were used to study the total antioxidant and free radical scavenging potential of soy products, and results found that soy products contained a significant (p < 0.001) amount of antioxidant equivalent to gallic acid and vitamin C standard. In the DPPH and ABTS assays, the results also showed that soy products can reduce free radicals in different in vitro models. Altogether, these findings suggest that soy flours, particularly DF and SPC, could be a beneficial food ingredient in the formulation of functional foods.

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour.

This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF to obtain defatted (DF), deproteinized (DP), and defatted and deproteinized (DF-DP) flours. Bioactive constituents (total phenolics, tannins, flavonoids, saponins, and anthocyanins), antioxidant activities [2,2-Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS*+) and 2, 2-Diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activities, reducing power, and Fe2+ chelating capacity], starch, amylose, starch hydrolysis index (HI), estimated glycemic index (eGI), and pasting properties of treated and control (untreated) flours were determined. The control flour (SF) had significantly higher (p < 0.05) levels of all the bioactive constituents and antioxidant activity tested than the DF, DP, and DF-DP flours, while the DF-DP flour had the least levels of bioactive constituents and antioxidant activity. In contrast, the starch, amylose, HI, and eGI were consistently in the order of DF-DP > DF > DP > control flour (p < 0.05). The control flour had the highest (p < 0.05) peak viscosity, and the least peak time and pasting temperature, while the DF flour had the highest final viscosity. Therefore, endogenous lipids and proteins contribute to the antioxidant, starch digestibility, and pasting properties of sorghum flour.

169 Standardized ileal digestible amino acids and net energy contents in full fat and defatted black soldier fly larvae meals (Hermatia illucens) fed to growing pigs

Abstract Two experiments were conducted to determine the standardized ileal digestibility (SID) of AA (Exp. 1) and available energy (Exp. 2) in two black soldier fly larvae meal (BSFLM) sources [full fat (FF) and defatted (DF)] for growing pigs. Two corn starch-based diets were formulated with FF and DF BSFLM as the sole sources of AA. A nitrogen-free diet was also used and the corn starch:sucrose:oil ratio was kept constant among diets to calculate digestible energy. In Exp. 1, 8 ileal-cannulated barrows (25.1±0.41 kg initial BW) were used in a replicated 2 x 2 Latin square design (n = 8). In each period, pigs were adjusted to diets for 5d followed by 2d of continuous ileal digesta collection for 8 h. The SID of AA were calculated using basal endogenous losses for pigs fed a nitrogen-free diet. In Exp. 2, 8 barrows (23.4±0.54 kg initial BW) were used in a partially replicated Latin square design (n=8). In each period, pigs were adjusted to diets for 7d, followed by 5d of total urine and fecal grab sample collection, and 24hr in indirect calorimetry chambers to determine heat production. The SID of Arg, Val, Ala, and Pro tended to be less, and the SID of Met tended to be greater for the FF versus the DF BSFLM (P=0.034, 0.090, 0.053, 0.065, 0.074, respectively). Digestible, metabolizable, and net energy (4101 vs 3257±224 kcal/kg) were greater for the FF versus the DF BSFLM (P&amp;lt; 0.05). The ATTD of phosphorus, neutral detergent fiber, and acid detergent fiber were greater for the FF versus the DF BSFLM (P&amp;lt; 0.05). In conclusion, the SID AA in FF and DF BSFLM were high and similar to those of soybean meal. The FF BSFLM is a better source of available energy for growing pigs compared to DF BSFLM.

Nutritional Analysis of Varied Processing and Complementary Food Formulations with Sorghum, Cowpea and Carrot

The effects of sorghum cultivars (pelpeli and chakalari white), sorghum processing methods (undehulled, roasted and malted), cowpea (0%, 30%) and carrot (0%, 10%) supplementations on amino acids profiles and micronutrients of complementary food produced from several formulations were evaluated. The flours of sorghum, cowpea and carrot were blended guided by 2x2x3x2 factorial design experiment plus one commercial sample as control in producing 25 complementary food formulations. Amino acid profile, vitamin and mineral contents of complementary food produced from 25 complementary food formulations were determined using standard methods. Amino acid profile was determined with Technicon Sequential Multi sample (TSM) Amino Acid Analyzer after the samples have been dried, defatted, hydrolyzed and evaporated. Atomic Absorption Spectrophotometer (AAS) and High Performance Liquid Chromatography (HPLC) were used to determine minerals and vitamins contents of the complementary foods, respectively. Data obtained were statistically analyzed. Complementary foods that were fortified with cowpea had higher scores of most of the essential amino acids than in unprocessed samples. There was slight increase in vitamins in malted fortified formulations than in unprocessed and unfortified formulations. Malted Sorghum cultivars that were fortified with cowpea and carrot had higher mineral contents than roasted samples. Malting had significantly improved the minerals of the complementary food formulations.

Determination of chlormequat chloride residues in animal derived foods by high performance liquid chromatography-tandem mass spectrometry

A method for the determination of chlormequat chloride (CCC) residues in animal derived foods by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed. The samples were extracted with acetonitrile containing 1% (v/v) acetic acid and defatted with n-hexane, followed by clean-up on a cationic solid phase extraction column. The analytes were separated on a Venusil MP C18(2) column (150 mm×2.1 mm, 3 μm) under a gradient elution program using acetonitrile and 0.1% (v/v) formic acid aqueous solution as the mobile phases. Then, the analytes were detected by tandem mass spectrometry using a positive electrospray ionization (ESI+) source in the multiple reaction monitoring (MRM) mode. Matrix-matched internal standard calibration curves were used for quantitative analysis. The calibration curves showed good linearity in the range of 0.200-500 μg/L for CCC, with correlation coefficients (r2) no less than 0.9993. The limit of quantification (LOQ) of the method was 0.500 μg/kg. The average recoveries of CCC in pork, beef, mutton, chicken, egg, pig kidney, beef liver, sheep kidney, chicken liver and milk matrices at spiked levels of 0.500-500 μg/kg were 93.4%-101%, and the relative standard deviations were 2.3%-8.0%. The method has less matrix interference, with high sensitivity, accuracy and reliability, and it is suitable for the quantitative detection of CCC residues in animal derived foods.

Effects of diet substitution with defatted kernels of mango (Mangifera indica) and wild mango varieties (Irvingia gabonensis and Irvingia wombolu) on weight and plasma lipid profile of Wistar rats

Effects of defatted mango (Mangifera indica) and wild mango (Irvingia gabonensis, Irvingia wombolu) kernels in substituted diets of commercial feed, on weight and plasma lipid profile were analysed using Wistar rats after 21-day feeding. Lipid profiling was conducted using enzymatic/colorimetric techniques. The substitution with each kernel type in the commercial feed was 0, 25, 50, 75 and 100%. Diet substitution of up to 75% inversely correlated with weight gained (P<0.05). Up to 50% diet substitution was over 93% acceptable for consumption by the animals. Lipid profile analysis indicated that total cholesterol (TC) and low density lipoprotein (LDL) decreased with increasing diet substitution. The reverse was observed with HDL. TG increased up to 50% defatted M. indica kernel (DMIK) substitution and 25% defatted I. gabonensis kernel (DIGK)/defatted I. wombolu kernel (DIWK) but decreased thereafter. LDL/Cholesterol degradation could have increased TG level and possibly inhibited at higher diet substitutions due to increased residual polyphenolic substances present in the kernel samples. These variables also significantly improved the lipid profile status of the experimental animals (P<0.05). Key words: Lipid profile, Mangifera indica, Irvingia gabonensis, Irvingia wombolu, cholesterol.

Thermal comfort estimation for dairy cows in the south of Gois State, Brazil

The objective of this research was to analyze the correlation between climatic and milk composition variables. Thus, meteorological data and data on milk quality and composition (fat, protein, lactose, total solids content and defatted dry extract (DDE)) were used, as well as somatic cell count (SCC). The analysis was performed using the Pearson correlation test. After the study, it was verified that the temperature variations had a significant correlation with the fat, protein and total solids contents, as well as the temperature-humidity index (THI) also had correlation with lactose. In the analysis between the components, the correlations were between fat and protein, fat and total solids content, protein and total solids content, and lactose and fat. Moreover, SCC correlation with DDE and lactose were considered. The thermal comfort of dairy females has a direct influence on the quantity and quality of the final dairy product. Key words: Dairy cattle, milk production, welfare.

Chemical and biological evaluation of olive leaves as a waste by-product of olive oil industry

Background and objectives Finding new uses for by-products of cultivated plants is of great value economically and to the environment. Leaves represent about 10% of the total weight of olives yield. It is worth to obtain value-added products from this material. In this article, the leaves were evaluated chemically and biologically for phenolics and flavonoids as well as for microelements and macroelements and fatty acids. Also, antioxidant and antimicrobial activities were carried out. Materials and methods Air-dried powdered olive leaves were defatted with hexane and the marc was then soaked in 80% methanol and successively extracted with CH2Cl2, EtOAc, and n-BuOH. Total phenolic and flavonoid contents were determined as chlorogenic acid and rutin equivalents, respectively. Microelements and macroelements were detected in addition to fatty acids. The antioxidant effect was determined in vitro using 1,1-diphenyl-2-picrylhydrazyl and antimicrobial activity was carried out using in-vitro agar well diffusion method. Results and conclusion Total phenolics were found to be highest in the 80% methanolic extract and the lowest in water and ethyl acetate fractions. 1,1-diphenyl-2-picrylhydrazyl-free radical scavenging activity of olive leaf extracts were in this order: 80% methanolic extract, water extract, ethyl acetate fraction and butanol fraction. Also, the calcium : potassium value was 15: 1. Fatty acid profile revealed that linolenic acid was the major fatty acid in terms of percent (49.45%). Ethyl acetate fraction showed positive antibacterial activity and negative antifungal activity whereas water, 80% methanol, and butanol fractions have positive antifungal and negative antibacterial activity. Conclusion Olive leaves could be considered as a potential inexpensive source for food supplements for human health.

Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder

Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder

A chemosystematic study of Asphodelus aestivus Brot. (Asphodelaceae) in Egypt

Background and objectives In the Egyptian flora, the genus Asphodelus was formally placed in Liliaceae family and recently is ranked as a separate family; Asphodelaceae. Asphodelus aestivus Brot. is the one of the five Asphodelus spp. distributed wild in Egypt; it grows on rocky or sandy ground and in dry grasslands. Therefore, this study aims to investigate the chemical constituents of A. aestivus compared with those reported in the species of families Liliaceae s.l. and Asphodelaceae to evaluate their chemosystematic relationship. Materials and methods The chemical components of the defatted hydroalcoholic extract of A. aestivus were analyzed using different chromatographic and spectral techniques. Results and conclusion A total of 13 flavonoid compounds were isolated from A. aestivus. They are identified as kaempferol (1), kaempferol 7-O-β-glucopyranoside (2), kaempferol 3-O-(6′-α-rhamnopyranosyl)-β-glucopyranoside-7-O-α-rhamnopyranoside (3), apigenin (4), apigenin 7-O-β-glucopyranoside (5), luteolin (6), luteolin 7-O-β-glucopyranoside (7), vitexin (8), isovitexin (9), apigenin 6, 8 di-C-β-glucopyranoside (10), saponarin (11), orientin (12), and isoorientin (13). Except for compounds 9 and 13, all compounds were isolated for the first time from A. aestivus. A. aestivus is characterized by flavones, flavonols, and flavone C-glycosides. It is thus different from other species of Liliaceae s.l. which are characterized by either flavones and flavone C-glycosides or flavonols and flavone C-glycosides, supporting the placement of the genus Asphodelus in a distinct family (Asphodelaceae).

تهیه ایزوله پروتئین لوبیا عروس و تعیین برخی خصوصیات عملکردی آن

ترکیبات شیمیایی آرد دانه لوبیا عروس (Phaseolus Vulgaris var aroos beans) که یکی از ارقام لوبیاست اندازه‌گیری شد. ایزوله پروتئین آن با استخراج قلیایی در 5/9=pH و ترسیب اسیدی در 5/4=pH بدست آمد. برخی خصوصیات عملکردی آن شامل ظرفیت امولسیون‌کنندگی و کف‌کنندگی در pH 4، 7، 8 و 10 و تاثیر قدرت یونی نمک کلرید سدیم در غلظت‌های 0، 5/0 و 1 مولار مورد بررسی قرار گرفت. ایزوله پروتئین لوبیا عروس دارای درصد خلوص 06/89 درصد و بازده تولید 9 درصد بود. ظرفیت امولسیون‌کنندگی و کف‌کنندگی ایزوله پروتئین لوبیا عروس در 7=pH، به‌ترتیب 65 درصد و 42 درصد بود. مقدار این پارامترها با قرار گرفتن در ناحیه قلیایی و دور شدن از نقطه ایزوالکتریک افزایش یافت و بیشترین میزان در 10=pH، به‌ترتیب 23/70 درصد و 33/77 درصد بدست آمد. در طی زمان 90 دقیقه، به‌تدریج از پایداری امولسیون و کف کاسته شد. با افزایش غلظت نمک کلرید سدیم، ظرفیت امولسیون‌کنندگی و کف‌کنندگی کاهش معناداری پیدا کرد.

Effects of Fat Content and Packaging Materials on the Functional Properties and Storage Stability of Dika Nut ( Irvingia gabonensis ) Flour

This study evaluated the influence of fat content and choice of packaging material on the functional properties and shelf stability of dika nut flour. Dika nut flour was partially defatted to achieve two levels of fat content (12 and 9% fat). The partially defatted and full fat (67%) dika nut flour samples were packaged in high and low density polyethylene films. The flour samples were stored at ambient condition (26 + 2°C, 78 + 2% RH) for twelve weeks and changes in chemical composition, functional properties and microbiological qualities of the flour samples were determined using standard methods. The results obtained showed significant (p>0.05) increases in moisture (4.02 – 11.20%), free fatty acid (0.33 – 0.94%), peroxide value (2.30 – 11.50meq/kg), bulk density (0.26 – 0.71g/cm3), viscosity (12.53 – 48.90cP), total bacteria count (2.10 x 102 – 6.5 x 103cfu/g) and mould count (2.30 x 102 – 6.10 x 103cfu/g) of dika nut flour samples; while dispersibility (85.67 – 74.80%), water absorption capacity (25.50 – 20.65g/g) and oil absorption capacity (5.07 – 3.60g/g) decreased significantly (p> 0.05) during storage. Models of regression equation (0.801 < R2 < 0.992) used to estimate the shelf life gave 34 weeks for dika nut flour (12% fat) and 33 weeks for dika nut flour (9% fat) packaged in high density polyethylene film while those packaged in low density polyethylene films gave shorter estimated shelf life of 15 weeks for full fat dika nut flour. The study showed that partial defatting could be used to improve the functional properties of dika nut flour for soup preparation as well as its storage stability.Keywords: Dika nut flour, functional properties, defatting, packaging materials, shelf life.

Ulcerprotective activity of ethanolic extract of baccaurea ramiflora and Microcos paniculata on experimental animals

The current study was planned to evaluate the ulcer protective activity of the leaves of Baccaurea ramiflora and Microcos paniculata . Dried and crushed leaves of Baccaurea ramiflora and Microcos paniculata were defatted with petroleum ether and then extracted with alcohol. The alcoholic extract at the doses of 100 mg/kg, and 200 mg/kg body weight was subjected to evaluation of ulcer protective activities in experimental animal models. The reduction in ulcer index dose dependently in hard liquor induced ulcer and in pylorus ligation induced ulcer, by 100 and 200mg/kg body weight doses respectively by the extracts proving its anti-ulcer activity.

Moisture sorption characteristics of full fat and defatted pistachio kernel flour

Abstract: The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (aw) from 0.113 to 0.859 at 15°C, 25°C and 35°C, and the applicability of six mathematical models (Smith, Oswin, Henderson, GAB, Halsey and BET) in data prediction was evaluated. Sorption isotherms were type Ⅱ, according to Brunauer’s classification. Equilibrium moisture content (EMC) increased with an increase in aw at constant temperatures. The sorption isotherms of all three flour samples exhibited hysteresis. Significant differences were found among equilibrium data of FPKF, PDPKF and TDPKF samples. TDPKF showed higher hygroscopic characteristics than PDPKF, and PDPKF showed higher hygroscopic characteristics than FPKF at any temperature and aw studied. It was found that the Smith model was the most satisfactory one for representation of the sorption data of full fat sample, but for defatted samples, Halsey was the best model. The average monolayer moisture content (MMC) calculated by GAB model were 2.443-3.781 g/100 g (d.b.), 3.585-4.886 g/100 g (d.b.) and 5.093-6.918 g/100 g (d.b.) for FPKF, PDPKF and TDPKF, respectively. The isosteric sorption heat (Qst) calculated by means of Clausius-Clapeyron equation decreased with increasing moisture content. The Qst values were 44.76-74.67 kJ/mol, 44.75-99.44 kJ/mol and 44.80-133.28 kJ/mol for FPKF, PDPKF and TDPKF, respectively, in the range of moisture content of 2% to 41% (d.b.) at 25°C. Keywords: pistachio kernel flour, equilibrium moisture content, sorption isotherm, isosteric sorption heat, monolayer moisture content DOI: 10.3965/j.ijabe.20171003.2838 Citation: Ling B, Li R, Gao H Y, Wang S J. Moisture sorption characteristics of full fat and defatted pistachio kernel flour. Int J Agric & Biol Eng, 2017; 10(3): 283–294.

Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean

Kokoro, a local maize snack was made from white maize (W) flour and supplemented with Moringa oliefera leaf (M) and defatted soybean (S). WMS0 (100:0:0%), WMS1 (90:10:0%), WMS2 (90:0:10%), WMS3 (90:5:5%), WMS4 (90:7.5:2.5%), and WMS5 (90:2.5:7.5%) were carried out in triplicates. Kokoro was produced by deep frying in hot refined vegetable oil. The proximate composition, vitamin content and phytochemicals composition were determined. Kokoro formulated with 90% maize flour and 10% deffated soybean (WMS2) had the highest moisture, crude protein, fat, oxalate, phytic acid and alkaloid, while Kokoro formulated with 90% maize flour and 10% moringa (WMS1) had the highest crude fibre, vitamin A, B3 (niacin), C and flavonoid. On the other hand, Kokoro formulated with only 100% maize flour (WMS0) had the least phytochemical composition and vitamins A, B3, C contents. Although, the addition of soybean had the highest positive effect on the protein and crude fibre contents of Kokoro, it was the addition of moringa that had the highest positive effect on the vitamins contents. On the other hand, moringa also raised the phytochemical contents significantly (p≤0.05). Overall, sample WMS4 (90% Maize + 7.5% Moringa + 2.5% Soybean) had substantial proximate and minerals composition in addition to having the least phytochemical could be considered the best formulation for Kokoro formulation. Key words: Moringa, phytochemicals, proximate composition, soybean, Kokoro.

Evaluation of Coagulation/floculation Process for Water Treatment Using Defatted Cake from Moringa Oleifera

The Moringa oleifera Lam belongs to Moringaceae family and is native to India and widely cultivated in the tropics all over the world.Their seeds are a good source of oil with an excellent quality and protein that present potential coagulant for water treatment. Studies reported that even after the removal of the oil from the seed, the defatted cake keeps its coagulant properties. The aim of this study was to evaluate the Moringa seed as coagulant in the treatment of surface water, after the removal of its oil. Saline coagulants were prepared in concentrations range of 3.45 - 75.8 mg / L, using seed (unprocessed) and defatted cake using mechanical and chemical extraction process with the solvents hexane and ethanol. The different coagulants were evaluated in the Jar test to verify their power to treat water with low turbidity. The results showed that both the defatted coagulants and the integral coagulant (unprocessed seeds) obtained similar results in the removal of approximately 83%, 90% and 69% for color, turbidity and UV254nm, respectively. However, the defatted coagulants (hexane and mechanical) that presented the low lipids content showed better results in the removal of dissolved organic carbon present in the raw water. The high efficiency in water treatment and decreased concentration in organic matter in the water, open new perspectives in the use of defatted coagulant of Moringa oleifera as a natural coagulant for the treatment of supply water. In addition, it is possible to extract oil from Moringa oleifera seeds that have several applications and use the defatted cake in the water treatment process without losing its ability to coagulate.

Effect of Defatted Rice Bran, Calcium Carbonate and Clay on Properties of Cellular Natural Rubber

The effects of defatted rice bran (DRB) as a filler for cellular natural rubber (NR) vulcanizate on its cell morphology, water absorption and mechanical properties were investigated. The properties of the DRB-filled cellular NR vulcanizate were also compared with clay-filled and CaCO 3 -filled cellular NR vulcanizates at similar loading level (30 parts per hundred of rubber). Scanning electron micrographs revealed that the greater cell size was observed when cellular NR vulcanizates were filled with all types of filler. The DRB-filled cellular NR vulcanizate exhibited better and more uniform dispersion of cellular cell structure as compared to CaCO 3 -filled and Clay-filled cellular NR vulcanizates.Moreover,the DRB-filled cellular NR vulcanizate gave the highest water absorption value, tensile strength and 100%modulus as compared to CaCO 3 -filled and Clay-filled cellular NR vulcanizates. The elongation at break of DRB-filled cellular NR vulcanizate was found to be comparable to that of CaCO 3 -filled cellular NR vulcanizate . However, the cellular NR vulcanizate filled with DRB showed the lowest hardness value.According to these observations, DRB can potentially be used as acheap and more environment-friendly natural filler for cellular natural rubber.