Non-conventional Raw Materials Research Articles

Proximate Analysis of Maranta Arundinacea L. Flour

Maranta arundinacea L., also known as arrowroot, are underground rhizomes, or tubers from which arise reed-like, erect stemmed plant. This can be considered as a non-conventional raw material for flour. In Bustos, Bulacan, history tells that arrowroot starch is the primary ingredient of its chief town product which is Minasa, a local biscuit. In the process of extracting starch from the arrowroot, the waste rhizome is collected and grinded as arrowroot flour. This paper seeks to probe the ash content, moisture content, crude fat, crude protein and carbohydrates present on the arrowroot flour. In the proximate analysis it showed that the waste rhizome flour contains 2.03% ash, 8.15% moisture, 0.36% crude fat, 1.86% crude protein and 87.6% carbohydrates. Based on the result, it implies that the rhizome waste product of the arrowroot starch extraction can be made as a flour and can have a potential of producing products that may increase the value of the production of arrowroot in the town of Bustos in Bulacan.

Functional Materials from Waste Paper. IV. Comparative Study of the Functional Composition, Supramolecular Structure, and Morphology of the Powder Celluloses Isolated from Waste Paper, Plant Celluloses, and Nonconventional Raw Materials

Functional Materials from Waste Paper. IV. Comparative Study of the Functional Composition, Supramolecular Structure, and Morphology of the Powder Celluloses Isolated from Waste Paper, Plant Celluloses, and Nonconventional Raw Materials

Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour

Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder.
 Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM).
 Place and Duration of Study: The study was carried out at Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing of raw materials) and the Department of Food Technology, Federal Institute of industrial research Oshodi, Lagos (Analysis of raw materials) between October 2021 and August 2022.
 Methodology: The raw materials were each processed to have wholesome flours, and then they were combined according to the matrix generated, which had ranges of 70 – 100%, 0 – 22%, and 0 – 8% for whole wheat flour (WWF), soybean flour (SBF) and oyster meat powder (OMP) respectively.
 Results: The design was used to assess the significance (5% probability) of the moisture, fat, and protein content, which ranged from 8.09 to 11.37%, 1.80 to 8.52% and 9.70 to 19.07% respectively; the water absorption (72.00 - 79.10BU), dough stability (9.3 - 17.5BU) and mixing tolerance index (25 - 50BU); and lightness and yellowness, which ranged from 65.48 - 83.2 and 13.77 - 23.58 respectively, of the flour blends. Protein content, water absorption dough stability, and mixing tolerance index were prioritized while moisture content, fat content, and yellowness were minimized for the numerical optimization of the responses. This study highlights the possibilities of utilizing non-conventional raw materials in the production of composite flour with balance nutritional and baking qualities.
 Conclusion: The best flour combination was 72.51% whole wheat flour, 19.63% soybean flour, and 7.86% oyster meat powder.

Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose

One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.

Inclusion of Cocoa Bean Shell in the Diet of Dairy Goats: Effects on Milk Production Performance and Milk Fatty Acid Profile

The use of agro-industrial by-products in animal nutrition is a promising strategy to reduce the food-feed competition, the diet cost at farm level and the environmental impact of animal-derived food production. In this study, the suitability of cocoa bean shell (CBS), a by-product of the cocoa industry, as a feed ingredient in the diet of dairy goats was evaluated, with a focus on the related implications on feed intake, milk yield, milk main constituents, and fatty acid (FA) profile of milk fat. Twenty-two Camosciata delle Alpi goats were divided into two balanced groups. All the goats were fed mixed hay ad libitum. The control group (CTRL; n = 11) also received 1.20 kg/head × day of a commercial concentrate, while in the experimental group (CBS; n = 11) 200 g of the CTRL concentrate were replaced by the same amount of pelleted CBS. The total dry matter intake of the goats was reduced by the dietary inclusion of CBS (P ≤ 0.01). The milk yield, as well as the milk fat, protein, and casein contents and yields were unaffected by the treatment. Milk from the CBS-fed goats showed decreased urea content when compared to the CTRL group (P ≤ 0.001). Milk from the CBS group of goats also showed increased concentrations of total branched-chain FA (both iso and anteiso forms; P ≤ 0.001) and total monounsaturated FA (P ≤ 0.05), as well as a decreased ∑ n6/∑ n3 FA ratio (P ≤ 0.05). De novo saturated FA, total polyunsaturated FA, total conjugated linoleic acids, and the majority of ruminal biohydrogenation intermediates remained unaffected by the dietary treatment. These results suggest that CBS can be strategically used as an alternative non-conventional raw material in diets intended for lactating goats, with no detrimental effects on their milk production performance. The use of CBS in goat nutrition may be hindered by the presence of theobromine, a toxic alkaloid. Special attention is needed by nutritionists to avoid exceeding the theobromine limits imposed by the current legislation. Detheobromination treatments are also suggested in literature to prevent toxic phenomena.

ISOLATION AND PHYSICOCHEMICAL CHARACTERIZATION OF PECTIN FROM NONCONVENTIONAL NATU-RAL RAW MATERIALS

Obtaining and studying the functional properties and determining the subsequent purpose in the practical use of pectin substances requires a thorough study of physical and chemical characteristics of the polysaccharide.
 By using the acidic hydrolysis method, pectic polysaccharides were isolated from nonconventional raw materials of natural origins - basidial fungus mushrooms Fomes fomentarius, Ganoderma lucidum, Inonotus hispidus, Polýporus squamosus. The polysaccharides isolated were characterized: such as content of free and etherifying carboxyl groups, total -СООН groups, -ОСН3 groups, degree of etherification and by data of the IR-spectroscopy.
 The pectic polysaccharides isolated in identical conditions from the basidial mushrooms were powders with colors from light yellow to is light-brown by the appearance, possess sub-acidic taste, have no extraneous smack and a smell. The pectin from Inonotus hispidus was much lighter than other pectins (Fomes fomentarius, Ganoderma lucidum, Polýporus squamosus). The pectin’s isolated were similar to the apple pectin by the organoleptic properties. They can classified as averagely etherified pectins regarding the degree etherification. Etherification degree of the studied pectins was in the range of 50.00–66.67%. The methoxyl groups were ranged between 8.47–11.43%. Content of free carboxylic groups in the range of 2.25–5.40%.

Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity

The use of non-conventional raw materials as adjuncts in brewing is increasing as they produce beer with different physicochemical and functional properties. In addition, special yeast strains are also being used to produce low alcoholic or non-alcoholic beer with improved flavor and aroma. The present study provides a detailed investigation on the effect of different concentrations (0%, 10%, 20%, and 30%) of quinoa (Chenopodium quinoa Wild.) as an adjunct in the production of non-alcoholic beer fermented by Pichia myanmarensis. The ethanol content of obtained beers was in the non-alcoholic beer range (0.27–0.48% ABV). The extract of the worts was found to be reduced, and color increased upon increasing the quinoa concentration. The total phenolic content and flavonoid content was in the range of 194.45–271.24 GAE/L and 18.51–30.85 QE/L of beer. The beer samples become more antioxidant due to the phenolic content and flavonoids derived from the quinoa. Using quinoa as an adjunct in P. myanmarensis beer has resulted in lower alcohol content along with more volatile compounds in comparison to the control, ensuring greater consumer acceptance.

FORMATION OF THE QUALITY OF UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES

The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.

Технологічні аспекти виробництва спиртових дистилятів з нетрадиційної цукровмісної сировини

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials

Considering the results of studies of the scientific literature on the nutritional value and biological effectiveness of cranberries and goji berries, it was established that the development of technology of semi-finished products with their use is relevant and has practical significance in the technology of fish product production. The technology for the production of moulded fish semi-finished products opens up new opportunities in the field of rational use of secondary fish raw materials, making it possible to expand the range of functional fish products based on natural components, which will to some extent expand the current problem of processing raw materials of inland waters of Ukraine. The purpose of the research is to determine the biological value of new fish semi-finished products based on a combination of freshwater fish and non-conventional raw materials. The research presents the results of studies of the chemical composition, organoleptic evaluation and physicochemical changes of semi-finished products with the addition of nonconventional raw materials and the establishment of their shelf life. It was established that the control sample after 90 days of storage undergoes hydrolytic deterioration, which indicates intensive hydrolysis of lipids and accumulation of free fatty acids in this sample. In experimental samples, hydrolytic deterioration gradually increases and reaches a critical point only by the end of the shelf life. Oxidation processes in lipids of semi-finished products were explored by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide number of lipids of semifinished products, it was established that the control sample during 60-135 days is not subject to storage, and in the experimental samples after 135 days the quality of fat deteriorates and is described as not subject to storage. The authors have established that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will allow expanding the current problem of processing raw materials in inland waters of Ukraine to some extent

Development of a new generation instant pasta based on gluten-free raw materials and dietary fiber

The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the possibility of producing instant pasta from non-conventional wheat gliadin- or protein-free raw materials having similar properties (secaline, hordein, avenin). Rice, buckwheat and soy flour were chosen as the raw materials for the study. The study included laboratory works to identify structure-forming agents and plasticizers, as well as their optimum doses and ratios thus simulating the properties of wheat gluten in pasta prepared according to the traditional formula. The choice of food additives was based on the analysis of their influence on physical and chemical properties of semi-finished and finished products, as well as on manufacturing technology. Instant pasta prepared from gluten-free raw materials using structure-forming agents was characterized by better dry matter ratio, transferred to cooking water during brewing, higher protein content and lower fat content in finished products compared to instant pasta made from wheat flour. The maximum dosage of instant pasta made of non-traditional raw material of dietary fiber (inulin) is established, which does not have a negative impact on technological and consumer quality parameters of semi-finished and finished products.

Development of the High-purity Aluminium Oxide Powder Producing Technology on the Ural Region Raw Materials Basis


 
 
 This article considers an effective way of complex alumina-containing materials of natural or technogenic origin processing with obtaining a whole complex of raw materials: alkali-free highly active aluminum hydroxide, iron hydroxide, aluminum hydroxide, etc. In laboratory conditions the alumina raw materials behavior in the thickening, washing, filtration processes were checked. The optimal parameters of the processes were selected as a result of conducted research.
 Keywords: non-conventional alumina raw materials, technogenic materials, hydrochemical processing, ammonium hydrosulfate, environmental friendliness, efficiency
 
 

Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch

The rising search for new starch sources stimulated the interest in several non-conventional raw materials lately. In the present study, starch from unripe (green) Lablab purpureus L. bean was isolated and characterized for morphological, pasting, thermal, and physicochemical properties in order to determine its potential end-use. The chemical composition of the mangalô bean starch was 9.37% of moisture, 0.18% of ashes, 0.09% of lipids, 0.007% of phosphorus, and 45.32% of apparent amylose content. X-ray diffraction confirmed the C-type crystallinity pattern of this starch, typical of leguminous plants. Thermogravimetric-differential thermal analysis indicated that the isolated starch withstood high temperatures. The starch displayed high tendency to retrogradation and resistance to gelatinization. The high amylose content and the water absorption capacity suggest the use of this starch in the production of biodegradable films, preparation of syrups with high glycose content, as well as its incorporation into cooked and canned products.

Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey

Abstract For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P < 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P < 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

Four Decades of Bamboo Technology Research in Kerala Forest Research Institute Supporting Bamboo-Based Industries: A Review

Bamboo offers one of the best and important renewable, eco-friendly low-input alternative or non-conventional raw material resource to wood for livelihood as well as industrial purposes. Kerala Forest Research Institute is completing 45 years of service supporting the bamboo sector of Kerala, India. Its major contributions to bamboo technology are being made by the Wood Science and Technology faculty of the Institute, the present review is limited to the same sphere. The paper reviews and summarizes the work done by KFRI since 1975 till date, and also provides information on specific consolidation or re-stocking of the significant contributions in Bamboo Technology from the Institute.

Evaluation of the Ecotoxicological Potential of Fly Ash and Recycled Concrete Aggregates Use in Concrete

This study applies a methodology to evaluate the ecotoxicological potential of raw materials and cement-based construction materials. In this study, natural aggregates and Portland cement were replaced with non-conventional recycled concrete aggregates (RA) and fly ash (FA), respectively, in the production of two concrete products alternative to conventional concrete (used as reference). The experimental program involved assessing both the chemical properties (non-metallic and metallic parameters) and ecotoxicity data (battery of tests with the luminescent bacterium Vibrio fischeri, the freshwater crustacean Daphnia magna, and the yeast Saccharomyces cerevisiae) of eluates obtained from leaching tests of RA, FA, and the three concrete mixes. Even though the results indicated that RA and FA have the ability to release some chemicals into the water and induce its alkalinisation, the respective eluate samples presented no or low levels of potential ecotoxicity. However, eluates from concrete mixes produced with a replacement ratio of Portland cement with 60% of FA and 100% of natural aggregates and produced with 60% of FA and 100% of RA were classified as clearly ecotoxic mainly towards Daphnia magna mobility. Therefore, raw materials with weak evidences of ecotoxicity could lead to the production of concrete products with high ecotoxicological potential. Overall, the results obtained highlight the importance of integrating data from the chemical and ecotoxicological characterization of materials’ eluate samples aiming to assess the possible environmental risk of the construction materials, namely of incorporating non-conventional raw materials in concrete, and contributing to achieve construction sustainability.

Use of non-conventional raw materials from spring wheat grain in functional food products

The research represents an overview of the use of non-conventional raw materials in the food industry, as a means used for cost-cutting the final product and ensuring food’s functional properties. The use of dietary fibers in functional food products has been considered. Relevance of using wheat fibers in functional food products has been substantiated. The article contains data on the chemical composition of bran, on the study of adsorption properties of wheat bran, namely the absorption of water and vegetable oil. Conclusions have been made about the wheat bran’s ability to absorb water-soluble toxins and fat-containing substances from traditional raw materials and about the efficiency of using wheat bran for ensuring functional properties of cupcakes. The article presents the research on non-conventional use of spring wheat bran. Consumer quality of traditional cupcakes made with the use of bran have been investigated.

Influence of a fodder flour from nonconventional raw material on the microbiological processes occurring in mixed fodders at storage

Influence of a fodder flour from nonconventional raw material on the microbiological processes occurring in mixed fodders at storage

Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour

SummaryNonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g−1 of pregelatinised flour, 47 g 100 g−1 of rice flour and 10 g 100 g−1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value.