Fortification Treatment Research Articles

Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau

To enhance fish consumption in the community especially children, fortification on processed fish product is conducted. The processed fish products are developed to fill the requirements as the fish based food products that own characterizations such as ready to eat, easy to carry, and less time to cook. Amplang snacks and instant sagoo noodles are defined as the products that fills the requirements. The research was aimed to process catfish into fish protein concentrate to become amplang snack and instant sagoo noodles. These products were designed as the effort to develop the local priority products in Riau by using diversification and fortification methods. Experimental method with fortification treatments on Fish Protein Concentrate (FPC) extract from Catfish that generate products of amplang snacks and instant sagoo noodles and fish tofu were carried out. The fortified products were examined by organoleptics test that involved panelists. The results showed that the proximate analysis on fortified Catfish Protein Concentrate products were presented as following :1). water contents of 3,13 %, ash of 2,85 %, protein content of 16,13 % and fat content of 18, 66 % for ampang snacks; and 2). water contents of 11,77 %, ash of 1,30 %, protein content of 12,35 % and fat content of 1,86 % for instant sagoo nodles. All fortified FPC products filled the Indonesian Nasional Standard (SNI).<br />Keywords: Fortification, Catfish, and Fish Protein Concentrate

English

Pearl millet (Pennisetum glaucum L.) is an important crop in rainfed conditions and marginal land areas; it is grown under improper crop establishment and imbalanced fertilization. Proper moisture management with zinc fortification has potential to improve productivity, solve zinc malnutrition problem, maintain soil health and economic sustainability. The present study was conducted during 2012 and 2013 at IARI, New Delhi to find out the effect of moisture management and zinc fortification on soil microbial properties, growth and productivity of pearl millet under rainfed conditions. During both years, moisture management and zinc fortification treatments resulted in considerable improvement in soil microbial properties, growth and productivity of pearl millet. Flat bed with 5.0 t/ha crop residue recorded significantly higher dehydrogenase activity, microbial biomass carbon, plant height, dry matter accumulation and grain weight per ear head as compared to flat bed and flat bed with 2.5 t/ha crop residue. In terms of total number of tillers, number of ear heads and length of ear head flat bed with 2.5 and 5.0 t/ha crop residue and narrow bed and furrow with 2.5 t/ha crop residue remained statistically similar with each other. Significantly higher grain (2.52 and 2.72 t/ha), stover (8.21 and 8.65 t/ha) and biological yield (10.72 and 11.37 t/ha) were observed under flat bed with 5.0 t/ha crop residue during both years. Under zinc fortification treatments, application of 5.0 kg Zn/ha to pearl millet recorded significantly higher value of soil microbial properties over control and 2.5 kg Zn/ha. Application of 5.0 and 2.5 kg Zn/ha is at par with each other and proved significantly better over control in terms of growth parameters, yield attributes and yield of pearl millet. Residual effect of zinc fortification was also found to be significant in pearl millet. Soil microbial properties were improved significantly up to 5.0 kg Zn/ha. However, growth parameters and yield attributes were increased significantly only up to 2.5 kg Zn/ha. Application of 5.0 kg Zn/ha produced significantly higher grain (2.57 t/ha), stover (8.22 t/ha) and biological yield (10.78 t/ha) as compared to control. Final results revealed that pearl millet planting under flat bed with 5.0 t/ha crop residue or narrow bed and furrow with 2.5 t/ha crop residue and application of 2.5 kg Zn/ha to pearl millet or chickpea proved to be better. Key words: Flat bed, crop residue, narrow bed and furrow, dehydrogenase, microbial biomass carbon, moisture management,root length, root volume, grain yield, pearl millet, Zn.

English

Milled rice of two varieties, Jehlum and Shlimar Rice-1 were subjected to seven chemical treatments and five steaming treatments for calcium fortification. Physic-chemical and organoleptic evaluations of each treatment were carried out before and after fortification. Jehlum proved superior in whiteness (L -value), starch and sugar content, volume expansion, elongation ratio and minimum cooking time, while Shalimar Rice-1 proved better in crude protein and calcium content. Fortification treatments resulted in an increase in yellowness (bvalue), water uptake, calcium content and calcium retention in cooked rice. However, significant decrease was noticed in whiteness (L- value) and redness (a- value) with increasing concentration of calcium in soaking solution. The highest calcium content (184.45 mg/100 g) was recorded in T3 (Ca lactate at 0.8% a.i. Ca) followed by 184.04 mg/100 g recorded in T6 (Ca gluconate at 0.8% a.i. Ca) samples, while the minimum (8.05 mg/100 g) was observed in T0 (control-water dip) samples. Steaming of rice resulted in an increase in total sugar, moisture and yellowness (b- values), as well as calcium retention in cooked rice, while as a significant decrease was observed in colour (L and a values), crude protein and starch content, volume expansion, elongation ratio and water uptake.   Key words: Calcium, chemical properties, cooking quality, fortification, physic-chemical properties, steaming and milled rice.

Influence of Seed Fortification Treatment with Inorganic Nutrients in <i>Jatropha Curcas</i> (L.)

Studies were conducted to evaluate the influence of seed fortification treatment with growth stimulants of inorganic nutrients viz., thiourea, KNO 3 , K 2 SO 4 , KH 2 PO 4 , Na 2 HPO 4 , ZnSO 4 , FeSO 4 , MgSO 4 , MnSO 4 and NaCl prepared in two concentrations viz., 0.5% and 1%. The seeds were removed at 16 h soaking duration and were sown in sand media under germination room condition (25℃, 95 ± 2% RH) and raised bed nursery along with water soaked and control seeds. The results revealed that among the inorganic nutrients K 2 SO 4 at 0.5% concentration had better seed invigourative effect, which recorded 44 and 55 per cent than control in both controlled germination room and nursery bed respectively. However, shoot length, dry weight and fresh weight expressed a significant influence on seedling quality characters with the fortified seeds.

Effect of Zinc Sulfate Fortification in Germinated Brown Rice on Seed Zinc Concentration, Bioavailability, and Seed Germination

Rice is the staple food for more than half of the world's population and, hence, the main source of a vital micronutrient, zinc (Zn). Unfortunately, the bioavailability of Zn from rice is very low not only due to low content but also due to the presence of some antinutrients such as phytic acid. We investigated the effect of germination and Zn fortification treatment on Zn bioavailability of brown rice from three widely grown cultivars using the Caco-2 cell model to find a suitable fortification level for producing germinated brown rice. The results of this study showed that Zn content in brown rice increased significantly (p < 0.05) as the external Zn concentrations increased from 25 to 250 mg/L. In contrast, no significant influence (p > 0.05) on germination percentage of rice was observed when the Zn supply was lower than 150 mg/L. Zn fortification during the germination process has a significant impact on the Zn content and finally Zn bioavailability. These findings may result from the lower molar ratio of phytic acid to Zn and higher Zn content in Zn fortified germinated brown rice, leading to more bioavailable Zn. Likewise, a significant difference (p < 0.05) was found among cultivars with respect to the capacity for Zn accumulation and Zn bioavailability; these results might be attributed to the difference in the molar ratio of phytic acid to Zn and the concentration of Zn among the cultivars evaluated. Based on global intake of Zn among the world population, we recommend germinated brown rice fortified with 100 mg/L ZnSO(4) as a suitable concentration to use in the germination process, which contains high Zn concentration and Zn bioavailability. In the current study, the cultivar Bing91185 fortified with Zn through the germination process contained a high amount as well as bioavailable Zn, which was identified as the most promising cultivar for further evaluation to determine its efficiency as an improved source of Zn for target populations.

Effect of Seed Fortification with Bio-inoculants, Nutrients and Growth Regulators on Seed Germination and Seedling vigour of Tomato (Lycopersicon esculentum), Brinjal and Chilli (Capsicum annum) (Solanum melongena) 251

Studies were conducted to find out the influence of seed fortification with bio-inoculants, nutrients and growth regulators on seed germination and seedling vigour of Tomato, Brinjal and Chilli. The fortification treatments included were soaking in water, Cowpea extract 2%, ZnSO 4 Horse-gram extract 3%, Bone Meal Extract 2%, Gelatin1000 ppm, KH 2 PO4 1%, KNO3 2%, 0.1%, FeSO4 0.2%, Na 2 SO4 0.1%, MnSO4 0.2%, IBA 100ppm and SA 200 ppm for 12h with dry seeds and dry seeds as control. The results of the study revealed that tomato, brinjal and chilli seeds fortified with gelatin 1000 ppm, KH 2 PO 4 1%, KNO 3 2% and SA 200 ppm performed better significantly in terms of germination and seedling vigour.

Vitamin fortified rice grain using spraying and soaking methods

The objective of this work was to fortify three types of rice grains (brown, white milled and parboiled) with B complex vitamins (B 1, B 2, B 3, B 5, B 6, B 12), using two different physical treatment methods, (1) soaking of whole dehusked or milled rice kernels in vitamin solutions at 90 °C for 15 min and (2) full spraying of whole kernels with vitamin solution at 35 °C, both followed by oven drying. Various nutrient concentrations were added and the vitamin retention of dried fortified as well as of cooked rice were determined. Fortified rice was evaluated based on vitamin retention, estimated as the percentage of vitamin in rice after fortification treatment versus the total amount of added plus its initially vitamin quantity. It was found that the average retention of all vitamins in dried rice was high and varied from 54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B 12. When excess of water was used for cooking, the water-soluble vitamins were leached; however a significant amount of vitamins still remained, varying from 13.5% (B 12) to 51.2% (B 1). The good retention of vitamins, even after cooking, achieved applying these relatively simple techniques, may be attributed to the absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified rice samples properties were evaluated.

SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC

The effects of fortification of two different flours with 60 ppm Fe, 60 ppm Fe plus 2 ppm folic acid, 60 ppm Fe plus 30 ppm Zn and 30 ppm Zn were investigated. Iron and Zn were applied from the source of ferrous sulfate and zinc sulfate, respectively. Fortification treatments had significant effects on Zn and Fe concentrations in the flour, dough and bread. Addition of Zn to the flour significantly (P < 0.05) decreased the molar ratio of phytic acid to Zn in bread. Fortification of flour with ferrous sulfate impaired the color, taste and overall acceptability of Khabbazi bread. Double fortification of flours with Fe and Zn is useful to enhance nutritional quality of food, but addition of Fe may adversely change the color, taste and overall acceptability of bread. PRACTICAL APPLICATIONS Regarding low Fe and Zn concentrations and consequently poor nutritional quality of wheat flours distributed across the country, co-fortification of flours seems necessary. The result of this study showed that double fortification of flours with Fe and Zn is useful to enhance nutritional quality of bread. This would improve Fe and Zn status of people. Sensory attributes are important parameters to be considered in order to success flour fortification program in the case of iron. Iron addition significantly affects sensory characteristics including color, taste and overall acceptability of the bread. Thus, addition of ferrous sulfate to flour may impair acceptability of the bread. Flour fortification with zinc sulfate would greatly enhance Zn concentration in both dough and bread. Among the treatments of this study, bread produced from Zn-fortified Khabbazi flours had the best sensory characteristics and nutritional quality.

Enhancing pungam (Pongamia pinnata L. Pierre) seed quality by fortification treatments

To improve the vigour and viability potential of Pungam (Pongamia pinnata L. Pierre) seeds, specially for clite seeding production in the nursery, the seeds can be enriched with nutrients and growth regulators by presoaking treatments. To standardise these methods, the bulk seeds of pungam, after harvesting, drying, cleaning and grading were fortified with various nutrient solutions for 4h at various concentrations. The results revealed that presoaking of seeds in 2 per cent potassium dihydrogen phosphate. (KH2PO4) solution improved the viability of seeds to 18.6 per cent compared to control. In another experiment, when the seeds were treated with different growth regulators at various concentrations for 4h, recorded maximum germination of 86 per cent both in GA3 200 ppm and water. This showed that instead of going for growth regulator treatment were water soaking gave the improved vigour and viability, which was to the tune of 7.5 per cent over untreated control.

Performance of chickpea (Cicer arietinum) as influenced by moisture management and zinc fortification in pearlmillet (Pennisetum glaucum) chickpea cropping system under limited moisture conditions

A field experiment was conducted during the winter (rabi) season of 201213 and 201314 at research farm of Indian Agricultural Research Institute, New Delhi, to determine the effect of moisture management and direct as well as residual effect of zinc fortification on performance of chickpea (Cicer arietinum L.) in pearlmillet [Pennisetum glaucum (L.) R. Br.]chickpea cropping system under limited moisture conditions. Different moisture- management practices resulted in significantly higher plant height, dry-matter accumulation, number and weight of root nodules, number of branches, pods/plant, grains/pod and 1,000-grain weight compared to flat planting. How- ever, flat bed planting recorded significantly higher values of root parameters than crop residue-applied treat- ments. Significantly higher grain (2.48 t/ha) and stover (5.98 t/ha) yields with water productivity of 116.9 kg/m3 were observed under flat bed with 5.0 t/ha crop residue over flat bed without residue and flat bed with 2.5 t/ha crop residue. Narrow bed and furrow with 2.5 t/ha crop residue cover fetched significantly higher production efficiency, whereas, flat bed with 5.0 t/ha crop residue recorded significantly higher Zn content in grain and stover of chickpea than rest of the moisture-management practices. Under direct-applied zinc fortification treatments in- creasing levels of zinc up to 5.0 kg/ha significantly enhanced the growth parameters, yield attributes, yield, water productivity, production efficiency and Zn content in both grain and stover of chickpea. Under residual effect of zinc fortification, plant height, number and dry weight of root nodules, root parameters, number of secondary branches, pods/plant, test weight, stover yield, water productivity and production efficiency of chickpea were in- creased significantly only up to 2.5 kg Zn/ha. However, application 5.0 kg Zn/ha to pearlmillet recorded signifi- cantly higher dry-matter accumulation, number of primary branches, grain yield (2.32 t/ha) and content of Zn in grain as well as in stover than lower levels.