Percentage Crude Fibre Research Articles

The effects of Sorghum bicolor leaf stalk (SBLS) on the bacterial quality of Ogi produced from maize (Zea mays)

Ogi is a staple food in Nigeria and other West African countries given its affordability and easy preparation it is largely consumed by many people. Ogi is used as a weaning food and given to the elderly and convalescent. Studies have shown that nutrients are lost during the production of Ogi. Hence, Ogi is fortified with Sorghum bicolor leaves stalk (SBLS) to prevent malnutrition despite the antibacterial activities of the SBLS extracts against some bacteria strains but little is known on the activity of the SBLS fortified Ogi on the bacterial, physicochemical quality and proximate composition of Ogi. This study aims to investigate the effect of SBLS on the bacterial quality and other physicochemical properties of Ogi. SBLS was added to Ogi during the secondary fermentation for seven days. Samples were taken at time 0, 1, 3, 5 and 7 days. The samples were analysed to determine the total titratable acidity, pH, temperature, proximate composition and bacteria compositions in Ogi fortified with SBLS using unfortified Ogi samples as control. The fortification of Ogi with SBLS significantly reduced the percentage moisture, crude fat and ash content compared to the unfortified Ogi. There were significant increase in percentage crude fiber and crude protein of Ogi fortified with SBLS compared to unfortified (p < 0.05). This research showed that Ogi fortified with SBLS prevented the growth of Bacillus subtilis compared to unfortified Ogi with SBLS. The addition of SBLS inhibits the growth of Bacillus subtilis and thus affects the bacterial quality of Ogi.

Compositional Analysis of Herbicide Tolerant and Conventionally Improved Soybeans in Nigeria

Aim/Background:Comparative compositional analysis was carried out between two herbicide tolerant soybean varieties and two conventionally improved non-GM soybeans (Glycine max) varieties for base line data and safety analysis for subsequent breeding purposes. Method:The experiment was laid in completely randomized design with three replications. The moisture content, ash content, nitrogen content, crude protein content, Percentage crude fibre content, crude lipid, metabolizable energy and calories values were determined for each of the samples using AOAC, 2000 method. Collected data was subjected to analysis of variance and pertinent means were separated using Fisher’s least significant difference (LSD) at 5% level of probability. Results:The moisture content values observed for the four varieties ranged from 5.0 – 5.9 % which were not significantly different from the standard reference of 6.12%. Ash content was lowest for TGX-1448-2E at 1.2%, followed by E 14017 at 4.2 %; while it was 4.7 % for TGX 1904-6F;.and the highest observed value was 6.42 % in E 14086. The least nitrogen content value was observed in E14017 at 6.12%, followed by TGX 1448-2E at 8.17 %; TGX 1904-6F at 8.9 % and the highest observed in E14086 at 11.6%. All values were within range of standard reference value of 496.37 Kcal/g except for TGX 1904-6F(363.09Kcal/g) which was relatively low. Conclusion:It could be concluded that contents of the key components of the HT soybean had no significant difference with those of the non-GM soybean ascertaining the safety and this data is necessary for onward varietal development.

Mycological, Aflatoxin and Heavy Metals Composition of Dried Fish from Idi-ape Markets in Ilorin, Nigeria

Fish is a cherished and highly sort after food that is widely eaten among many communities in Nigeria and the world at large, with good nutritional values. This study is aimed at evaluating the mycological flora, aflatoxin, proximate composition and heavy metals content in different dried fish samples. A total of three samples were used in this study which are; Salvetinus fortinacis, Heterotis niloticus and Malapterurus electricus. Aflatoxin detection in samples were carried out using High Performance Liquid Chromatography. The proximate analysis was carried out to determine the percentage nutritional value in each of the samples. Heavy metals detection was carried out using Atomic Absorption Spectrometer Buck scientific model 230. The result of the mycological evaluation revealed that the mean fungal count of all samples ranged from 1.5 ± 0.71 to 22.5 ± 4.95 (x102 CFU/g). With H. niloticus having the highest while M. electricus had the least. The proximate analysis results revealed percentage moisture of samples ranged from 4.382 ± 0.02 to 6.869± 0.009 (%) with H. niloticus having the highest and S. fortinacis having least value. Ash ranged from 3.518 ±0.18 to 4.424 ± 0.06 (%) with H. niloticus having the highest and S. fortinacis having the least. Percentage carbohydrate ranged from 14.179 ± 0.26 to 15.728 ± 0.33 (%) with H. niloticuss having the highest and S. fortinacis having the least. Calorific value ranged 1270.115 ± 1.12 to 1407.66 ± 1.87 (KJ/100g) with H. niloticus having the highest and S. fortinacis having the lowest. Percentage lipid ranged from 10.549 ± 0.08 to 14.293 ± 0.10(%) with H. niloticus having the highest and S. fortinacis having the least. Percentage Crude fibre ranged from 22.389 ± 0.19 to 29.310± 0.03 (%) with S. fortinacis having the highest and H. niloticus having the least. Percentage Protein ranged from 35.529 ± 0.00 to 38.062 ± 0.00(%) with S. fortinacis having the highest and M. electricus having the least. The presence of mycotoxin producing fungi in the different dried fish samples led to the presence of different Aflatoxins (known carcinogenic toxin) in the samples which is of a threat to human health.

Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.)


 
 
 Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
 
 

Nutritional characteristics and antiradical activity of turmeric (Curcuma longa L.), beetroot (Beta vulgaris L.), and carrot (Daucus carota L.) grown in Bangladesh

Curcuma longa L. (turmeric), Beta vulgaris L. (beetroot), and Daucus carota L. (carrot) grown in Bangladesh were analyzed for nutritional and phytochemical contents to reveal their comparative nutritional compositions and antiradical properties. Ash, protein, and carbohydrate content were significantly preeminent in beetroot as compared to others. Whereas fat content was found to be high in turmeric, carrots contained a great percentage of crude fiber. Beetroot was shown to have much greater potassium, calcium, and iron levels than others. Regarding amino acids, glutamic acid was found to be greater in beetroot and carrot whereas turmeric had significantly high aspartic acid content. Leucine had the highest concentration among essential amino acids in these three samples. Total antioxidant activity, total flavonoids, and phenolic contents in the methanolic extract of turmeric were found to be substantially higher than in beetroot and carrot. Furthermore, the extract of turmeric (IC50 value: 13.46 μg/mL) scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) free radicals considerably to a greater extent than beetroot (IC50 value: 380.61 μg/mL) and carrot (IC50 value: 1252.85 μg/mL). A positive correlation was found between the phytochemical contents and antiradical activity. The information from this study will help to find the potential ingredients from these plants for functional food.

Nilai Nutrisi dan Rendemen Ekstrak Metanol Pelet Katuk Depolarisasi sebagai Parameter Standar Mutu Produksi

Standardization of the quality of the depolarized katuk pellet production process as a feed additive is very important to maintain product quality. The production process requires dry katuk leaves (DKK) as raw materials which are then processed into depolarized katuk leaves (DKD), and continues in the pelleting process to become depolarized katuk pellets (PKD). Quality standard can be done by measuring the parameters of nutritional value and also the yield of methanol extract. Nutritional values were obtained from the results of proximate analysis, namely the percentage of dry matter, ash content, crude protein, crude fiber, crude fat, beta-N, calcium, phosphorus, and gross energy (Cal/g). Mean while, the yield of methanol extract was obtained by maceration using methanol solvent. This study aims to evaluate the nutritional value and yield of crude methanol extract of katuk leaves (DKK, DKD, PKD) which can be used as a quality assurance standard for the depolarized katuk pellet production process. In general, the nutritional value of DKD and PKD had the same value as that of DKK, except for calcium which was quite high (P<0.05) in DKD and PKD, and the percentage of crude fiber was lower (P<0.05) in PKD compared to DKK and DKD. The percentage of crude fat in pellets (PKD) was higher (P<0.05) when compared to DKK and DKD. The yield of methanol extract was very high (P<0.05) in DKK, compared to DKD and PKD. The nutritional parameters and the yield of the katuk leaf extract can be used as quality assurance standards for the depolarized katuk pellet production process.
 
 Keywords: depolarization, katuk, methanol, nutrition, pellet

Productividad y valor nutricional de frijol común con fertilización orgánica en Durango, México

Biofertilizers help to increase crop yields and nutritional quality, reducing the use of agrochemicals that affect ecosystems and human health. The objective of this study was to evaluate the yield and nutritional value of the Pinto Rarámuri variety bean, under an organic fertilization scheme in rainfed conditions in Durango, Mexico. Sowing was carried out in open fields in Villa Montemorelos, Durango, using a randomized complete block design with six treatments [manure tea (tea), sewage sludge (sludge), super lean (lean), commercial organic fertilizer (foc), chemical fertilizer (fqf) and control] five repetitions, 30 plots and five plants per plot as experimental unit. The variables were: emergence percentage, height and pods per plant, seeds per pod, seed thickness and length, weight of 100 seeds, yield, crude fiber percentage, protein, ash, fat, and nitrogen-free extract. A two-way analysis of variance and Tukey's comparison of means (p ≤ 0.05) were performed. The treatments showed statistical difference, the highest yield and weight of 100 seeds was presented by sludge, fqf and foc; while the highest number of pods and plant height was obtained by sludge and fqf. The lowest yield, pods per plant, seeds per pod and plant height were observed in control. The nutritional value presented statistical equality between treatments. The use of organic fertilization is a sustainable alternative to increase bean productivity in the state of Durango, without disturbing its nutritional quality.

Pengaruh Lama Fermentasi Menggunakan Aspergillus Niger dan Urea Terhadap Kadar Nutrisi Ampas Sagu (Metroxylon sp)

This research was carried out aiming to improve the nutritional quality of dregs sago (Metroxylon sp) through a fermentation process by utilizing the fungus Aspergillus niger. The treatment applied was the storage time of fermented dregs sago which consisted of 4 treatments and 3 replications thats is, P0 (without storage), P1 (7 days of storage), P2 (14 days of storage) and P3 (21 days of storage). The researched variables consisted of the percentage of crude fiber, crude protein and ekstract ether. Laboratory analysis data for each treatment obtained were tabulated in a table and analyzed using analysis of variance (ANOVA) with the F test at the 5% level and continued with Duncan's test if parameters were found to be significantly different between treatments (Steel and Torrie, 1990). The results showed that there was a significant difference (P<0.05) in the percentage of crude fiber and ekstract ether, while the percentage of crude protein content did not show a significant difference (P>0.05). 0 days, 7 days, 14 days and 21 days affected the percentage of crude fiber and ekstract ether but did not affect the percentage of crude protein of fermented dregs sago.

COMPARATIVE NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF SORGHUM BICOLOR (L.) MOENCH AND ZEA MAYS L.

This study was carried out to determine the nutritional and phytochemical properties of freshly harvested grains of Sorghum bicolor and Zea mays using standard biochemical procedures. Nutritional properties analyzed included proximate composition analyzed using Soxhlet extraction, AOAC Kjeldal methods. Mineral contents were determined using Atomic Absorption Spectrophotometry [AAS] while the phytochemicals were determined using standard procedures. All analyses were replicated three times. From the results, crude protein content was low, with values, 7.81% and 6.66% for Sorghum bicolor and Zea mays respectively. Lipid analysis showed that Sorghum bicolor had a higher lipid content of 16.57%. Crude carbohydrate content was higher in both seeds. Percentage of crude fiber was 11.20% and 8.11% for Sorghum bicolor and Zea mays respectively. Vitamin C analysis showed that Zea mays had a higher content of 122.14 mg/100 g. Available energy kj/100 g was also analyzed for Sorghum bicolor and Zea mays respectively. Significant differences (P=0.05) was observed in crude lipid, crude fiber, vitamin C, and available energy between the two seeds. Mineral analysis revealed appreciable contents of minerals necessary for healthy growth and development. Calcium content was highest in Sorghum bicolor. Significant differences (P=0.05) was observed in phosphorus, magnesium, calcium, and iron between the two seed types. Phytochemical contents of the seeds showed significant differences (P=0.05) in tannins, nitrates and saponin with 12.57 mg/100 g, 18.18 mg/100 g and respectively in Sorghum bicolor and Zea mays. Nitrate and saponin content was higher in Zea mays. Alkaloid, flavonoids and phytate contents was detected in both seeds. Minute amounts of oxalate and cyanide were detected in both seed types. It is important to note that Zea mays is under pressure as one of formidable food source due to the increasing demand, and thus, increasing the cultivation of Sorghum bicolor could alleviate the over dependence on maize as the primary source of nutrition for humans and animal feed formulation.

Quantitative Effects of Drying on Ripe and Unripe Plantain Using Convective Dryer

This paper reports the effect of convective heat on plantain (Musa paradisiaca). Ripe and unripe plantains were bought from Eremi-adale local market in Ado-Ekiti, Nigeria. The samples were washed, peeled, sliced into mass sizes of 20g each, and load into the chamber of a fabricated convective dryer. Samples were removed from the chamber after every hour for measurement to determine their moisture losses. The plantain samples were dried at various drying time and with regulated drying temperatures of 333K, 343K, and 353K. Results of the laboratory analysis review that, the viable microbial counts decrease when the drying temperatures increase. Ripe samples were found to have higher percentage of crude fibre, fat and protein, than the unripe samples while unripe samples have higher percentage of carbohydrate and ash than the ripe samples, at the drying temperatures. It was equally reported from the proximate analysis test that, the percentage amount of moisture content, carbohydrate and crude fibre decreases when the regulated drying temperatures increase while the amount of protein, fat and ash increases with an increase of the regulated drying temperatures.

Effect of Substrates on Growth and Nutritional Composition of Oyster Mushroom (Pleurotus ostreatus)

Mushrooms have been utilized as food and supplements since the dawn of mankind. They're becoming more well recognized as one of the most important food components because to their important functions in human health, nutrition, and disease. If waste isn't managed, it can cause environmental concerns, but it can be beneficial if it's used as a growing media supplement for oyster mushroom production. The goal of this research is to look into and evaluate the impact of sawdust, rice straw, and paper, as well as their mixtures, on the yield and nutritional composition of Pleurotus ostreatus mushrooms.The results revealed that different substrates formulas gave a significant difference in total colonization period, characteristics of fruiting bodies, yield, biological efficiency (BE), nutritional composition of Pleurotus ostreatus (os) mushroom. The highest length and diameter of stock, highest diameter and thickness of pileus was observed in the treartment SD+RS+PAPER(3.32,1.24,7.32,0.88cm) and the lowest was observed in paper (2.1,0.89,5.73,0.71 cm). The highest time from inoculation to primordia initiation was observed in paper (47 days) and the lowest time from inoculation to primordia initiation was in the treatment rice straw (26 days). The highest average number of fruiting body/packet was observed in the treatment saw dust + rice straw + paper (23.00) and the lowest average number of fruiting body /packet was in the treatment paper(15.00).The highest biological yield was counted under treatment SD+RS+PAPER(253.41g) and the lowest biological yield was counted under paper (177.5g). The content of protein varied from 12.88-9.03% (w/w). The lowest lipid percentage was counted under treatment saw dust + rice straw(3.38%) and the highest lipid percentage was counted under saw dust (7.71 %). The highest percentage of crude fiber was counted under treatment SD+RS+PAPER (10.48%) and the lowest crude fiber percentage was counted under RS+SD (7.01%). The lowest percentage of carbohydrate was counted under treatment SD (51.82%) and the highest carbohydrate percentage was counted under SD+RS (56.63%). The lowest percentage of moisture was counted under treatment SD+RS (8.86%) and the highest moisture percentage was counted under RS (11.2%). The highest percentage of ash was counted under treatment SD+RS (13.5%) and the lowest ash percentage was counted under RS (9.1%).Therefore, it can be concluded that sawdust+rice straw+paper can be utilized as a better substrate for the cultivation of Pleurotus ostreatus oyster mushrooms, lowering costs while enhancing yield and nutritional quality. Keywords: Biological yield, economic yield, mushroom, mycology, nutrition, rice straw, saw dust.

Harnessing and Improving the Nutrient Contents of Eepa (Left Over Pounded Yam) as a Way of Tackling Malnutrition among School Aged Children in Ifelodun Local Government Area of Kwara State, Nigeria

Access to an adequate diet is a key criterion for tackling malnutrition in school aged children. The aim of the study was to improve locally produced eepa as a way of tackling malnutrition among school aged children in Ifelodun local government area of Kwara State, Nigeria. The research designs used were survey method and complete randomized design. Purposive random sampling was used to select three communities from the study area. The study was conducted with a sample of 30 mothers and 300 school aged children from the three communities selected. Collection of data from pupils was obtained through a designed interview tool and questionnaire was given to mothers. The eepa diets were sent to the laboratory to determine the proximate, mineral composition and vitamin content of the eepa diets using AOAC 2019. All descriptive statistical analyses were performed with SPSS, version 12.0 for Windows while the laboratory data were subjected to analysis of variance (ANOVA) and means separated with Duncan Multiple Range Test (DMRT) using SAS. The results show that the locally produced diets had the highest percentage carbohydrate (35.60%) and caloric value (819.58kj/100). However three improved diets of eepa had the higher percentage ash, percentage lipids, percentage crude protein and percentage crude fibre, Ca, Mg, P, K, Na, vitamin B1, B2 B3 and vitamin C than the locally produced eepa. The new improved eepa diets were eepa- beans, eepa-locust beans + mushroom and eepa-fish. These three new improved eepa diets are more nutritious than the locally produced eepa.

Diet Analysis of Sympatric Colobine Monkeys from Bako National Park, Sarawak, Borneo

Habitat quality and abundant of food resources are among the key factors influencing the continued existence of primates in the wild. Although much has been studied on primate habitats and their diets, little is known about the nutritional value of the colobines’ foods. This study aimed to assess the dietary nutrient compositions of two sympatric colobine monkeys, Trachypithecus cristatus and Nasalis larvatus, in Bako National Park using proximate analysis of faecal, leaf and fruit samples of eight dominant tree species in Bako NP. Five nutrient parameters, namely crude protein, crude fat, crude fibre, ash, phosphorus, and energy content, were choosen to assess the nutritional demands of the monkeys in the wild. The faecal samples showed significantly higher percentage of crude fibre (27.58%) in N. larvatus compared to T. cristatus. In contrast, crude fat (8.52%), ash content (1.79%) and phosphorus (5.76 mg/g) were found to be significantly higher in the faecal samples of T. cristatus than in N. larvatus. The nutrient composition of leaves samples from the tree species consumed by N. larvatus and T. cristatus showed a significantly higher percentage of crude protein (14.56%) in Barringtonia asiatica (sea poison tree) and higher ash (13.70%) in Morinda citrifolia (Indian mulberry). Meanwhile, nutrient composition in fruit samples showed highest percentage of crude fibre (32.58%) and crude fat (12.35%) in Calophyllum inophyllum (Alexandrian laurel), whereas higher phosphorus (5.76%) and energy (24.26 KJ) were recorded in Ceriops tagal (Yellow mangrove). The higher crude fiber detected in N. larvatus’ faecal samples compared to T. cristatus may indicates that N. larvatus experiences lower digestibility as they are incapable of completely digesting the tough leaves or fruits. This study provides useful information for the conservation and management of these primate species especially on their dietary requirements in captivity or in a new habitat.

Studies on Nutrient and Mineral Contents of Fluted Pumpkin Grown in NPK Solution

Studies on nutrient and mineral contents of fluted pumpkin, Telfairia occidentalis Hooker fil. leaves grown in different NPK 20-10-10 solutions. The solutions varied in the amount of NPK (20-10-10) and granules (25 g, 50 g, 75 g, 100 g, 125 g and 150 g, respectively) dissolved in water containing micronutrients. The growth media were M25NPK, M50NPK, M75NPK, M100NPK, M125NPK, M150NPK, and Control. Two-week old seedlings of fluted pumpkin raised using River-sand were transferred into the growth media; in four replicates. The nutrient (proximate composition, vitamins, and amino acids) and minerals were determined 5 weeks after planting (WAP) following standard procedures. Among the growth media, fluted pumpkin grown in M125NPK medium had the highest energy level (1622.12 KJ/100 g) while the lowest energy content (1437.43 KJ/100g) was recorded at M25NPK medium. Fluted pumpkin grown in M25NPK medium had the lowest percentage crude fibre content, crude fat, fatty acid when compared with other growth media. The leaves grown in M75NPK medium had the highest value for total vitamins (water-soluble and fat-soluble). The percentage ratio of EAA to NEAA for the growth media was Control (42.33:57.67), M25NPK (38.88:61.12), M50NPK (40.45:59.55), M75NPK (42.06:57.94), M100NPK (41.04:58.96), M125NPK (45.97:54.03) and M150NPK (41.54:58.46). The results recorded indicated that the proportion of the minerals varied in the hydroponic solutions. The nutrient contents of fluted pumpkin leaves grown in the NPK 20-10-10 media varied at P ≤ 0.05. The proportion of mineral elements in fluted pumpkin leaves grown under different concentrations of NPK media at 5 WAP varies in their concentrations.

Physical, Total Phenolic and Total Flavonoid Properties of Chia (<i>Salvia hispanica</i> L.) Seeds Grown in Kenya

In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g-1 while total flavonoid content was 0.39 to 0.57 mg GAE g-1. The proximate components of chia seeds varied significantly (p .

Consistent Organochlorinated Pesticides (OPC) Residues Contamination in Beans Consumed in Gombe Metropolis Nigeria

Most of the locally consumed beans in our vicinity contain excess chemicals of pesticides residues which are harmful to humans and environmental hazards to ecosystem. Investigation of this study revealed contamination level of organochlorine pesticides residues in dried beans originating from Nigeria with a view to controlling them, it also studies crude fiber of beans showed that B4 has the highest fiber content, 27.85% and the order of decreasing value as B4, B5 , B1, B3 and B2. The least percentage of crude fiber was shown by B2 in all the beans samples analyzed. This study also investigated the pesticides residue components of the organochlorinated pesticides test. The presence of pesticide residues in all 14 types of organochlorine pesticides in beans is lower than a previously reported level. Despite this, the amount of organochlorine pesticides tested is more than the permitted levels of 0.01 to 0.2 mg/kg, indicating that the beans consumed in the Gombe metropolis included pesticide residues beyond the permissible limit.

Evaluation of Nutraceutical Properties of Pleurotus ostreatus (Jacq.) P. Kumm (Pleurotaceae)

Recently, consumption of mushroom is on the increase in many developing countries. They serve as food supplements in diets of the people. The present study was conducted to evaluate nutraceutical properties of the oyster mushroom (Pleurotus ostreatus), a widely cultivated mushroom in Nigeria. Properties such as proximate composition, mineral ions and antioxidants contents were analyzed using standard methods. P. ostreatus was found to contain high percentage of crude fibre, moisture content, carbohydrates, crude fat, total ash, crude protein and oil matter. Percentage of mineral ion such as sodium, calcium, potassium, magnesium, phosphorus, iron, copper and zinc were found to be lower in value. Antioxidants such as flavonoid, phenol, lycopene, β Carotene and ascorbic acid in P. ostreatus were found to be high in value. Overall, the percentage content of minerals in P. ostreatus was less than 1%, proximate composition was 33.64% and antioxidants was 66.16%. This showed that P. ostreatus had a high content of antioxidants, moderate amount of proximate composition and low amount of minerals. As P. ostreatus contains low calorific value and very high content of antioxidants, dietary fibres and minerals, it can therefore be said to be potentially good for medicinal purposes especially among the vegetarian consumers

Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt

The main objective of the recent study was producing gluten-free toast using local grains and legumes, i.e.; rice, sorghum and chic-pea. Broken rice grains, sorghum and chic-pea were obtained from the local market. The experiments were carried out in The Arabian Company for Milling and Food Industries (one of Salah Abu Donkol Companies). Six blends along with pure rice and sorghum flours were used. Two wheat flour standards (Austrian and Russian) were included for product characters comparison higher levels of sorghum flour (60%) in blends, gave a negative effect on freegluten toast color properties (L, a and b). Increasing the level of chic-pea flour in blends from 10 to 15% or from 15 to 20%, gave a negative effect on toast whiteness and yellowness, along with a positive improvement in toast reddishment. Increasing rice or sorghum percentage in the studied blends from 30 to 60% gave a negative effect on toast volume. Meanwhile, increasing chic-pea levels from 10 to 15 to 20 percent, gave a positive effects on toast volume. Commonly, free-gluten toast made from rice flour showed the least crude fiber content. Ascending proportion of chic-pea flour in sorghum and rice flour blends, improved crude fiber percentage in produced toast, sensory evaluation of free-gluten toast was disliked in blends with 60% rice flour vs. those of 30% rice flour. While, blends with 60% sorghum flour, were most liked over those with 30% sorghum flour. Also, sensory evaluation of free-gluten toast was reduced as the contribution of chic-pea flour to blend was ascending as 10, 15 and 20%. Stalling of toast expressed by peak force required to shear was ascending with the progress of storage. 100% rice toast expressed the least required peak force in day one and the maximum required peak force in fifth day. Overall storage days, the least stalled toast resulted from 60% rice + 20% sorghum + 20% chic-pea blend followed by 60% sorghum + 20% rice + 20% chic-pea blend, then 60% sorghum + 25% rice + 15% chic-pea blend

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

This study aims to produce healthy crackers by using mixes of wheat flour 72% extraction (W.F)with flour of grains (whole meal) such as maize flour (M.F), naked barley flour (B.F), quinoa flour (Q.F) and proso millet flour (P.F). Results showed that Q.F was highest in protein, fat and ash. While P.F records a high percentage of crude fiber. Barley Flour showed the highest content in phosphorous. P.F showed the highest content in sodium and zinc. Beta-carotene was highest in M.F, while thiamine was highest content in P.M. Barley Flour is highest in niacin and quinoa flour recorded highest content in vitamin E, also it recorded the highest percentage of total essential amino acids, followed by M.F. The results showed that B.F was highest in antioxidants, while total phenols were highest in Q.F and M.F was higher in total flavonoids content. Crackers made from the first mixture were the highest content of crude protein, fat, ash, carbohydrates and mineral (calcium, iron, potassium and magnesium), while the crackers of the second mixture were the highest content of vitamin B1and B3. The content of beta-carotene was the highest in the third mixture, while crackers of the fourth mixture were higher in riboflavin and ascorbic acid content compared to control crackers. All types of crackers were the highest in contribute of most of Recommended Dietary Allowances for a studied previous nutrient for children compared with control crackers. So it could be recommended to use investigated grains in bakery products to obtain healthy bakery products.

Effect of Cooking Methods on Bioactive Compounds of Eggplant (Solanum melongena L.) and its Use in Preparing and Evaluating Frozen Baba Ghanoush Product During Storage

This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant. The effect of freezing and storage on microbial growth and sensory properties of the common Egyptian dish called Baba ghanoush were also studied. The results showed that eggplant contained a high percentage of crude fiber, crude protein, crude fat, and total ash. It can be noted that the mineral contents of fresh eggplant were Ca, Mg, Na and K as the major minerals. On the other hand, the results of total phenolics in the fresh, dry fresh, oven and steamed samples were 9.32, 75.78, 42.31 and 41.53 mg/100 g, respectively as gallic acid equivalent. The total flavonoids of the different eggplant treated samples varied between 0.46 to 0.7 mg equivalents of quercetin per 100 g. The results indicated that the antioxidant activity as well as IC50 of fresh, dry fresh, oven and steamed samples were 8.82, 87.20, 82.78, 90.23 and 10.86, 1.18, 1.21 and 1.12, respectively. Also, eighteen phenolic compounds were identified by HPLC. The color attributes L*, a*, and b* in case of Baba ghanoush prepared from oven eggplant slightly decreased with increasing the storage period. Significant reduction was noted in microbial growth with increasing the storage period up to 4 months in case of Baba ghanoush prepared either from oven and steamed eggplant. Sensory attributes of Baba ghanoush were well accepted by the panelists even after 4 months of storage.