Mean Proximate Composition Research Articles

Production of noodles using cocoyam (Colocasia esculenta)

The potential of making noodles using cocoyam flour was investigated. Cocoyam (Taro) and wheat flour were prepared. The proximate compositions of 100% cocoyam (C) flour, 100% wheat (W) flour, 50:50, and 70:30 blends of cocoyam-wheat (CW) flour were determined. Noodles were produced from cocoyam and wheat flour and their blends. The mean proximate composition of 100% cocoyam flour was found to be 11.19% amylose content, 8.70% crude protein, 4.86% ash, 0.60% fat content, 5.06% moisture content (wb), 6.38% crude fiber, and 72.22% carbohydrates with a swelling volume of 17.45 mL/g. The mean textural quality characteristics of the 100% cocoyam flour noodles were 5.88% cooking loss, 9.18 N/m2 tensile strength, 39.75 Pa elasticity, and 74.06 mm firmness with a cooking time of 4.31 mins. The 100% cocoyam noodles were rated 5.0, 3.0, 4.0, 5.0, and 4.0 for appearance, flavor, hardness, texture, and overall acceptability, respectively on a 9- point hedonic scale. In comparison with 100% wheat flour noodles with an acceptability of 7.0, the 100% cocoyam noodles had a lower score. The 50:50 cocoyam-wheat flour blend noodles, however, scored 6.0 on acceptability which was very close to that of 100% wheat noodles. This study showed that though noodles could be made from 100% cocoyam flour, a 50:50 cocoyam-wheat flour blend would make better quality noodles in terms of nutrition and overall acceptability.

Rhizoctonia solani, Aspergillus niger, Streptococcus pyrogenes, Alcaligenes faecalis and Proteus vulgaris selectively associated with two varieties of banana and effects of storage conditions on nutritional composition of banana

This study was carried out to identify organisms associated with banana deterioration and effects of storage on nutritional compositions of banana. There is a high cultivation and consumption of banana in Nigeria. However, high post-harvest loss due to microbial rot remains an albatross. Aspergillus niger and Alcaligenes faecalis were isolated from rotten M. sapientus fruit while Rhizoctonia solani and Proteus vulgaris were isolated from M. acuminata fruit. However, Streptococcus pyrogenes was isolated from both M. sapientus and M. acuminata. The percentage proximate content of the macro nutrients, moisture, carbohydrate, ash, crude protein, crude fibre and lipid were carried out on banana fruits stored for 5 days. The mean proximate composition of M. sapientum on the fifth day of storage showed decrease in carbohydrate (from 18.807 to 5.334%) and lipid (from 3.292 to 2.874%) content, while an increase was observed in the moisture content (from 75.493 to 81.987%), protein (1.713 to 1.947%) and ash contents (1.937 to 1.969%). The results obtained showed that fruits stored at 4oC+1 in a refrigerator for 20 days stayed for a longer time before initiation of ripening, compared with fruits stored in moistened sawdust for 7 days and fruits stored in polyethylene bag moistened with KMnO4 solution for 3 days. The results obtained from this work showed that refrigeration was the most effective storage condition for prolonging the shelf life of banana.

Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

Microbiological evaluation of shelflife indices of fermented African locust bean cake stored under different preservative treatments

This study was carried out on the preservation of fermented Parkia biglobosa Seeds sourced from Local Producers and laboratory produced. The local and fermented laboratory controlled samples were treated with 0.5ml of freshly prepared ginger extract. Another set of control was left untreated. The samples were stored at ambient temperature for 30 and 120 days. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure. The analysis consisted of Aerobic and Anaerobic mesophilic count, Staphylococcus count and fungal count, detection of E. coli, S. aureus, Salmonella sp, Mucor sp and Rhizopus sp. The proximate analysis and organoleptic assessment of the purchased, Laboratory treated and laboratory untreated (control) were carried out using standard procedure at 30 and 120 days. Isolated and characterized bacterial isolates at 30 and 120 days in the treated and control locust bean cake were E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus was isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal species were Mucor and Rhizopus. There was log reduction between 30 and 120 days reated locust bean cake; the Control shows Log increase. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. Organoleptically, the judges rejected control daddawa as a result of what the panelist termed as “unpalatable taste and partially pleasant aroma” due to off flavor. The growing interest in use of natural products of plant origin therefore gives Ginger extract an advantage in developing a practical approach for the preservation of African locust bean cake. Keywords : African locust bean cake, preservatives, log reduction, nutritional quality, shelf life.

Proximate Composition of the Giant River Prawn, Macrobrachium vollenhovenii from River Osun, Southwestern Nigeria

Proximate compositions of African giant River prawn Macrobrachium vollenhovenii in River Osun, Nigeria were studied. Twenty samples each were selected at two landing sites Atan and Asejire Lake. Ten samples from each site were fried, while the remaining 10 were dried to determine the effect of frying on the proximate composition. Protein, ash fat, crude fibre and moisture contents in dried samples from Atan and Asejire Lakes are 45.85, 13.70, 12.40, 0.01, 92.27 and 46.55, 15.01, 11.20, 0.01 and 92.59 units respectively. Protein, ash fat, crude fibre and moisture contents in fried samples from Atan and Asejire Lake are 45.69, 13.84, 14.58, 0.01, 92.15 and 46.15, 14.98, 13.69, 0.01 and 92.36 units respectively. The mean proximate composition of M. vollenhovenii in River Osun are 46.06 ± 0.38, 14.38 ± 0.71, 12.98 ± 1.48, 0.01 ± 0.00 and 92.34 ± 0.19 unit representing protein, ash fat, crude fibre and moisture in that order. Data were analysed using SPSS (21.0). No significant difference was found in proximate composition from the two sampling areas. This prawn contains great amount of which can be used as substitute for fish, meat, plant protein and animal protein in human food and animal feed formulation for animals.

Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria

In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.

Amino Acid and Proximate Composition of <i>Saccharomyces cerevisiae</i> Biomass Cultivated in Cassava Mill Effluents

Cassava mill effluent (CME) is generated during cassava processing into cassava flake or gari . The effluents affects the quality of the receiving environment such soil. It is could affect domestic animals such as goat and sheep when they ingest it, and retard normal growth and productivity of plants in the affected soil. This study evaluated amino acid and proximate composition of Saccharomyces cerevisiae cultivated in cassava mill effluents. S. cerevisiae used in this study was isolated from palm wine based on cultural, morphological, and physiological/biochemical characteristics. 10 ml of S. cerevisiae broth was inoculated into 100ml of sterile cassava mill effluents filtered with double muslin cloth. The medium was shaken intermittently between 7.00 to 19.00 hours’ time interval. The medium was decanted and subsequently filtered using Whatman filter paper. The resultant biomass was washed with distilled water and re-filtered. The sludge/biomass recovered were oven dried. Amino acid and proximate composition of the yeast biomass produced was analyzed using spectrophotometer. Proximate composition was also analyzed following standard procedure. Result showed that the total essential amino acid (40.88 g/100 g) was slightly higher than the Food and Agricultural Organization/World Health Organization (FAO/WHO) standard for feed use. While the total non-essential amino acid (21.56 g/100 g) was lower than FAO/WHO limits. Mean proximate composition was 17.01% (crude protein), 7.34% (ash), 56.40% (carbohydrate) and 407.13 kcal/100 g (calorific value/energy content). The findings of this study showed that during fermentation of cassava mill effluents with S. cerevisiae an appreciable amount protein is enriched considering the fact that the substrate is a waste.

Production of bioethanol by bacterial co-culture from agro-waste-impacted soil through simultaneous saccharification and co-fermentation of steam-exploded bagasse

The production of bioethanol by co-culture of cellulolytic and xylanolytic bacteria isolated from agro-waste-impacted soil through simultaneous saccharification and co-fermentation (SSCF) of steam-exploded bagasse was investigated. The cellulolytic (VCE-19) and xylanolytic (VXE-41) isolates were screened using the Congo Red Plate Method. The DNS method was used in the determination of reducing sugar content. Chemical analysis of the sugarcane bagasse was determined using standard methods. The bagasse was subjected to steam explosion to reduce lignin content and enhance cellulose availability. Mean proximate composition analysis of the bagasse showed total carbohydrate and lignin content (% dry weight) of 70.3 ± 1.9 and 19.2 ± 1.2 before pretreatment and 85.4 ± 2.33 and 4.2 ± 0.44 after pretreatment, respectively. Phylogenetic analysis based on partial sequence of the 16S rRNA gene classified VCE-19 and VXE-41 as Bacillus cereus GBPS9 and Bacillus thuringiensis serovar kurstaki HD1, respectively. The sequences obtained from these isolates have been submitted to GenBank and accession numbers (KT350986.1 for VXE-41 and KT318371.1 for VCE-19) assigned to them. The result of the optimization of cultural conditions of the bacterial co-culture revealed optimum cellulase production at the following conditions: temperature, 40 °C; pH, 7; substrate concentration, 4.0 % (w/v); inoculum concentration, 4 % (v/v) and when yeast extract was used as nitrogen source. The gas chromatography–mass spectrometry (GC–MS) analysis of the fermentation broth detected the following components: acetone (3.49 g/L), ethylacetate (8.75 g/L), ethanol (19.08 g/L), N-propanol (4.96 g/L), isobutanol (3.73 g/L) and acetic acid (6.53 g/L). This study has demonstrated the production of significant quantity of ethanol by a co-culture of B. cereus GBPS9 and B. thuringiensis serovar kurstaki HD1 through SSCF of steam-exploded bagasse. Efficient bioethanol production from bagasse can help solve the need for alternative source of energy and the crisis that results from bioethanol production from food and feed crops.

Proximate composition and mycological characterization of peanut butter sold in retail markets of Abidjan (Côte d’Ivoire)

Objective: The aim of this work was to contribute to the food safety of Ivorian consumers by investigating the proximate composition and the toxic fungal contamination of peanut butters offered for retail sale on the different markets of Abidjan.Methodology and results: Peanut butter samples (45) were collected from the main markets of the 9 communes of Abidjan District and their physicochemical and mycological characteristics were determined. Statistical analyses were performed on the data obtained. Mean proximate composition was as follow: moisture (1.03 – 4.50 %), pH (6.25 – 6.72), titratable acidity (9.18 – 18.48 meq/100 g), ash (5 – 5.5 %), crude fibre (5 – 6.78 %), protein (21 – 30 %), lipids (41 – 50 %), carbohydrate (15 – 26 %) and energy (560 – 640 kcal/100 g). The total fungi isolated ranged from 104 to 106 CFU/g. Eight (8) genera of fungi were isolated: Mucor, Alternaria, Helmintosporium, Geotrichum, Fusarium, Cladosporium, Penicillium and Aspergillus. The predominant fungi belonged to Aspergillus genus (20.22 – 51.65 %) followed by Helmintosporium (0 – 47.44 %) and Penicillium (0 – 41.54%). The mycotoxigenic fungi were isolated with a frequency of 14.81, 13.95, 9.1 and 21.62 % for Aspergillus versicolor, Aspergillus ochraceus, Aspergillus flavus and Aspergillus parasiticus, respectively.Conclusions and application of findings: Peanut butter sold in retail markets in Abidjan District are nutritive and could meet the dietary needs of the population. However, the presence of mycotoxigenic fungi represents a public health problem. Therefore, good manufacturing processing and good hygiene practices would help to minimize fungal contamination in order to obtain good sanitary peanut butters.Key words: Peanut butter, physicochemical characteristics, fungal contamination, retail markets.

Proximate Composition and Shelf Life of Powdered Smoked African Catfish (<em>Clarias Gariepinus</em>)

This study investigated the effect of nutrient profile and shelf life of smoked Clarias gariepinus powdered packaged in low density polythene bag for six weeks. A total of ten (10) samples of Clarias gariepinus weighing 2kg was sourced from a private farm (Jumik farm), Minna, Nigeria. The samples were smoked for about eight (8) hours in a smoking kiln. The initial proximate composition of the smoked samples were as follows; 65.63%, 4.33%, 2.6% and 17% for protein, ash, moisture and lipid respectively. The smoked products were divided into two parts; one part was stored whole in a wire gauze basket and labelled “A”, which served as the control, while the other part was ground pervurized in ponds and packaged in a low density polythene bag and labelled “B”. The mean proximate composition of the controlled sample over a period of six weeks were; protein 65.98%, ash 4.79%, moisture 4.5%, 17.3% for protein, ash, moisture and lipid respectively while that of experimental sample were 58.26%, 4.94%, 4.23% and 16.83 respectively. There were no significant difference in the ash, moisture, and lipid content of the powdered product from the control (P>0.05). However, the protein value was significantly lower in the powdered products of the smoked Claria gariepnus. Therefore, it is better to preserve and store smoked fish as a whole rather than grinding.

Microorganisms Associated with Deterioration of Stored Banana Fruits

Microorganisms associated with deterioration of banana fruits (<i>Musa sapientum</i> and <i>Musa acuminata</i> var. dwarf Cavendish) were isolated. <i>Rhi</i><i>zoctonia solani</i> was isolated from the <i>M. acuminata</i> var dwarf Cavendish while <i>Aspergillus niger</i> was isolated from <i>M. sapientum.</i> Bacteria isolated were <i>Streptococcus</i> <i>pyogenes</i> and <i>Proteus vulgaris</i> (from <i>M. acuminata</i> var. dwarf Cavendish) and <i>Alcaligenes faecalis</i> and <i>Streptococcus faecalis</i> were isolated from <i>M. sapientum.</i> The mean proximate composition of <i>M. sapientum</i> on the fifth day of storage gave a decrease in the carbohydrate (18.807 to 5.334%) and lipid (3.475 to 2.852%) contents while an increase was observed in the moisture (73.919 to 85.425%), protein (1.375 to 1.554%) and ash (1.008 to 2.431%) contents. The mean proximate composition of <i>Musa acuminata</i> var. dwarf Cavendish on the fifth day of storage gave a decrease in the carbohydrate (16.919 to 8.334%) and lipid (3.292 to 2.874%) contents while an increase was observed in the moisture (75.493 to 81.987%), protein (1.713 to 1.947%) and ash (1.937 to 1.969%) contents. The fruits were stored in different ways. The results obtained showed that fruits stored at 4℃±1 (in a refrigerator) gave a longer time before initiation of ripening (20 days) compared with fruit stored in moist sawdust (7 days) and fruits stored in polythene bag moistened with KMn04 solution (3 days). The rate of deterioration of the fruits was also examined. Fruits stored in moist sawdust gave no sign of deterioration throughout the course of storage (31 days). Fruits stored at 4℃±1 were contaminated with mold on the 10th day. Fruits stored in polythene bag moistened with KMn04 solution became contaminated on the 7th day and the control, 8th day. The results of this work show that refrigeration (4℃±1) appeared to be the most appropriate condition for prolonging the initiation of ripening of banana varieties used while moist sawdust appeared to be most suitable for improving the shelf life of the banana fruits.

Comparative study of proximate composition, amino and fatty acids of some economically important fish species in Lagos, Nigeria

The proximate composition, amino and fatty acids of four economically important fish species from the lagoons and off Lagos coast around Lagos, Nigeria were determined over a period of two years. The mean proximate composition of the freshwater species were 19.64% protein, 1.15% lipid, 76.71% moisture and 1.23% ash for Clarias gariepinus; 19.55% protein, 0.96% lipid, 76.75% moisture and 1.11% ash for Tilapia zillii. The mean proximate composition of the marine water species were 19.80%, protein, 0.40% lipid, 72.63% moisture and 1.13% ash for Pentanemus quinquarius and 19.86% protein, 1.06% lipid, 75.40% moisture and 1.17% ash for Pseudotolithus typus. Nine essential amino acids namely lysine, leucine, valine, isoleucine, threonine, phenylalanine, methionine, tryptophan and histidine that are very important for human health were present in all the species examined. The highest total amino acids value of 179.74 mgg-1 was recorded in P. typus. The concentration of the total lipids, fatty acids, saturated, monounsaturated and polyunsaturated fatty acids levels were not the same within as well as between species. For the saturated fatty acids, palmitic acid had the highest proportion while oleic acid was the main monounsaturated fatty acid. Docosahexaenoic and eicosapentaenoic acids were the dominant polyunsaturated fatty acids in all the species. The results indicate that the fish species had high quality protein, essential amino acids and fatty acids. Overall, C. gariepinus appears to be the best diet for its relatively high nutrient components and the ratio of polyunsaturated: saturated fatty acid is followed by P. typus, P. quinquarius and T. zillii. Key words: Proximate, freshwater, marine, fatty acids, amino acids, Nigeria.

PROXIMATE COMPOSITION, RESPIRATION RATE AND FUNGI GROWTH OF DRY BEANS

ABSTRACTField and storage fungi have been associated with problems encountered in processed dry bean products. Representative sampling and analytical techniques have provided comprehensive information on environmental conditions, proximate composition and fungi growth of dry beans harvested in 1974 and 1975. Environmental conditions of bean storage vary dramatically with facilities, climates and composition of harvested dry beans. Mean proximate composition of dry beans was: 11.02% moisture, 2.20% soluble nitrogen, 3.26% total nitrogen, 0.92% fat, 3.77% ash and 63.91% carbohydrate. Respiration rates ranged from 20.93 μM/g/hr 02 uptake for immature beans (67% moisture) to less than 0.03 μM/g/hr 02 uptake for harvested dry beans (14% moisture). Fungi were prominent on dry beans. Surface disinfection of mature dry beans, followed by embedding in Potato Dextrose Agar containing 10% salt was selective for storage fungi. Fungi were observed to invade the seed coat of dry beans, depending on environmental conditions.

Effects of Complete Ensiled Ration on Milk Production, Milk Composition, and Rumen Environment of Dairy Cattle

Corn silage from the same field was stored in two upright silos. The silage in the first silo contained no additive and was the control. In the second silo, a complete ensiled ration was developed by blending concentrate mixture with chopped corn at ensiling to attain a 60:40 forage to concentrate ratio of dry matter. As fed 1kg of concentrate mixture was blended with every 4.55kg of wet forage. The complete ensiled ration was 39.0% dry matter and the mean proximate composition (dry matter) was 15.2% crude protein, 18.2% crude fiber, 1.54 Mcal/kg estimated net energy, 75.2% total digestible nutrients, .60% calcium, and .47% phosphorus. The complete ensiled ration went through a normal fermentation with no signs of heating, molding, or deterioration.Two groups of 10 Holstein cows were assigned to treatments in a double reversal experiment with three 28-day periods. The two rations fed were complete ensiled ration ad libitum and corn silage fed ad libitum with the concentrate portion fed individually at each milking. No differences were significant in dry-matter intake, mean daily fat-corrected-milk yields, percent milk fat, protein, or total solids.Higher concentrations of volatile fatty acids were produced by cows on the complete ensiled ration (95.2μmol/ml) as compared to cows on the control ration (85.4μmol/ml). Protozoa population was 7.0×105 and 7.8×105 per ml rumen fluid for the control and experimental groups.