Proximate Chemical Composition Research Articles

COMPOSICIÓN QUÍMICA DEL MUCÍLAGO DE NOPAL EN DIFERENTES ETAPAS DE MADUREZ

El mucílago del nopal (Opuntia ficus-indica) es un hidrocoloide que ayuda a regular el contenido de agua celular en la planta para sobrevivir durante períodos largos de sequía. Está compuesto principalmente de azúcares neutros y ácidos y la concentración de estos puede cambiar debido a las etapas de madurez de los cladodios o nopales. Por esta razón, la hipótesis de este trabajo fue que los estados de madurez del nopal producen cambios en la composición química del mucílago, y el objetivo de este estudio fue caracterizar el mucílago de nopal de tres diferentes estados de madurez, a saber, tierno, joven, maduro según su composición química proximal, análisis de grupos funcionales, identificación y cuantificación de azúcares, así como el microanálisis elemental de los respectivos nopales. Los resultados mostraron que el mucílago de nopal maduro presentó mayor contenido de cenizas, fibra y azúcares totales, 34.8, 47.5 y 14.32 g 100 g-1 respectivamente, y de ácido urónico con 34.5 %, respecto a los demás mucílagos. Los grupos funcionales identificados en los tres mucílagos (O-H, C-H de metileno, C=O de carboxílico, C-N de aminas, y enlaces C-O de alcohol primario y secundario) fueron iguales. Sin embargo, mostraron diferencias en la intensidad de la banda entre los tres mucílagos. En las diferentes muestras de nopal se identificaron elementos químicos (minerales) como potasio, magnesio, calcio, fósforo, azufre, silicio y cloro. Los azúcares totales, fibra, cenizas, cristales de calcio y ácidos urónicos aumentaron con el estado de madurez del nopal. Los resultados generados podrían ser un potencial relevante para su aplicación en la remoción de metales pesados presentes en cuerpos de agua.

Nutritional value of black soldier fly (Hermetia illucens) larvae processed by different methods.

Nutritional value of black soldier fly (Hermetia illucens) larvae (BSFL) processed by three different methods of treatment was compared. The resulting products were the spray-dried BSFL (SPR), oven-dried BSFL 1 (OVN1) and oven-dried BSFL 2 (OVN2). Proximate chemical composition, and profiles of amino acids, fatty acids, minerals, heavy metals, vitamins and nucleotides were analysed and compared. The tested BSFL meals were considered to have a good profile of essential amino acids (EAAs), with leucine, lysine, valine, and histidine being the dominant EAAs. Their content of saturated fatty acids exceeded that of the unsaturated fatty acids. Vitamins B1, B2, and C were also present in the samples. Minerals such as calcium, potassium, phosphorus, sodium, magnesium, zinc, iron, manganese and copper were found to be in adequate amounts in almost all the samples. Heavy metals in the BSFL meals were mostly below 1g kg-1. Nucleotides such as inosine monophosphate and uridine monophosphate occurred in all the BSFL meals. Other nucleotides, including guanosine monophosphate, adenosine monophosphate, xanthosine monophosphate, and cytidine monophosphate were detected in either or both of SPR and OVN2. In general, the nutritional value of the BSFL meals tested in the present study was influenced by the method of processing.

Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota

The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids.

Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate

ABSTRACT This research evaluates the quality and acceptability of 25%, 50%, and 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter and cake physical quality, microbial activity, and sensory evaluation were carried out. An impressive increase in protein, fats and ash content was noticed in GPSC. By increasing the FPC concentration, the viscosity of batters and cake volume decreased, while the specific gravity increased. In texture, the hardness, chewiness, and gumminess were increased while elasticity and cohesiveness were decreased with increase in substitution. An increase in substitution increased baking loss (BL) but reduced the water activity (aw) and the number and size of air bubbles in cake batter. By evaluating microbial activity, the total plate count (TPC) value increased, and the total fungal count (TFC) decreased while the cake crumb showed inconsistent change. The cake with 75% egg substitution was highly nutritious but displayed lower sensory attributes due to slight fishy flavor and dark color, while 25% and 50% GPSCs showed almost similar sensory attributes but nutritional value of 50% GPSC was higher than 25% GPSC. So, the cake with 50% substitution is a better option to prepare a good quality protein-enriched cake with acceptable sensory attributes.

Chemical Composition and Fatty Acid Profile of the Pectoralis major Muscle in Broiler Chickens Fed Diets with Full-Fat Black Soldier Fly (Hermetia illucens) Larvae Meal.

Simple SummaryInsect meal (processed insect protein) can effectively cater to the growing demand for protein sources in animal diets. However, insect meals have to be thoroughly analyzed before they can be incorporated into the diets of monogastric animals (such as poultry) because animal nutrition is directly correlated with the quality (including chemical composition) of meat, which was confirmed by the present study. Further research is needed to determine the efficacy of full-fat Hermetia illucens (HI) larvae meal in broiler chicken nutrition. Lower dietary inclusion levels of insect meal than those analyzed in this study, and insect meal with a modified fatty acid profile should be investigated to optimize the nutritional value and health benefits of poultry meat.The aim of this study was to determine the effect of full-fat Hermetia illucens (HI) larvae meal used as a substitute for 50%, 75% and 100% of soybean meal (SBM) in diets fed to male Ross 308 broiler chickens on the proximate chemical composition and fatty acid profile of the Pectoralis major (PM) muscle. The muscles of chickens fed HI larvae meal were characterized by a higher (p < 0.05) total concentration of pigments and lower (p < 0.05) ash content. At the lowest dietary inclusion rate (50%) of HI larvae meal, the PM muscle had a lower (p < 0.05) content of fat and collagen, compared with the remaining treatments. An analysis of the fatty acid profile of the PM muscle revealed that the total concentrations of saturated fatty acids increased (p < 0.05) and the total concentrations of polyunsaturated fatty acids decreased (p < 0.05) with increasing inclusion levels of HI larvae meal. The changes in the fatty acid profile of muscles in birds receiving HI larvae meal led to a decrease in the nutritional value of fat. The present findings indicate that the ≥50% inclusion rate of full-fat HI larvae meal as a protein source alternative to SBM in broiler chicken diets is too high due to its negative effect on the fatty acid profile of meat.

Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima)

The formulation of diets from vegetable protein enriched with immunostimulants is a suitable feeding strategy for shrimp culture. This study evaluated a feed formulated with wheat (Tritium sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima) for shrimp Litopenaeus vannamei farming. A feed based on wheat and chickpea (2.5:1) containing 3% spirulina was developed and characterized by proximal chemical analysis. The experimental feed was evaluated along with a commercial feed in a five-week field bioassay to determine the growth, survival, and health status of the juvenile shrimp. In addition, water salinity (mg·L-1) was monitored as an environmental stability factor for shrimp cultures. The proximal chemical composition of the experimental feed contained 17.5 ±0.1% protein, 2.2 ±0.3% lipids and 68.0 ±0.3% carbohydrates. The specific growth rate (0.22 ±0.05 g·days-1) of the shrimp under experimental feed did not show statistical differences in comparison with the commercial feed (P&gt; 0.05). Also, it was determined that the shrimp fed with experimental feed presented a biomass production (0.74 ±0.17 g), survival rate (&gt;98%) (P &lt;0.05) and health status better than shrimp fed with commercial feed. The influence of salinity on shrimp survival was rule out (P&gt; 0.05). This study demonstrated that the experimental feed offers a suitable diet in benefit of the performance and health of the shrimp.

Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish (Rastrelliger kanagurta) Products

This study focused on the quality, chemical composition, microbiological population, and sensory assessments of stored mackerel fish products such as bouillon and sauce during the cold storage (4 °C) condition throughout the 12 month of storage period. The fish contains appreciable amounts of moisture content (71.33 g/100 g), protein content (22.55 g/100 g) and fat content (4.60 g/100 g), whereas the ash content and carbohydrate was recorded 1.23 g/100 g, and 0.29 g/100 g respectively. The results of the present study showed that the proximate chemical compositions of storage of both products generally increased at the end of the storage period to reach 10.05 g/100 g for protein content, 61.29 g/100 g for carbohydrate, and 17.01 g/100 g for ash content in stock powder. Besides, the sauce has detected an increase in protein content (4.05 g/100 g), fat content (21.12 g/100 g), ash content (3.41 g/100 g) and carbohydrate (15.09 g/100 g) respectively. The counts of Fecal coliform bacteria and Staphylococcus aureus were less than 10 indicating the good hygienic quality of the developed products. The total aerobic plate counts were significantly (p &lt; 0005) higher in mackerel fish sauce (3.0×102 CFU/g) compared to stock powder (1.5×102 CFU/g). Yeast counts were found higher in mackerel sauce (1.9×102 CFU/g) compared to mackerel stock powder (1.2×102 CFU/g) at the end of storage period. The sensory score was slightly reduced after the storage period. In mackerel fish sauce, the long storage period had adversely affected the appearance (8.25), color (8.75) and odor (8.45) of the product, whereas, it enhanced the taste 9.00, and did not affect the texture (8.75) and overall acceptability (8.70). Overall, scores of all sensory attributes of both products were high indicating the acceptability of these products by panellists. The date showed the benefits mackerel fish products and their availability after storage for 12 months.

An Overview of the Successful Application of Vibrational Spectroscopy Techniques to Quantify Nutraceuticals in Fruits and Plants.

Vibrational spectroscopy techniques are the most used techniques in the routine analysis of foods. This technique is widely utilised to measure and monitor the proximate chemical composition (e.g., protein, dry matter, fat and fibre) in an array of agricultural commodities, food ingredients and products. Developments in optics, instrumentation and hardware concomitantly with data analytics, have allowed for the progress in novel applications of these technologies in the field of nutraceutical and bio compound analysis. In recent years, several studies have demonstrated the capability of vibrational spectroscopy to evaluate and/or measure these nutraceuticals in a broad selection of fruit and plants as alternative to classical analytical approaches. This article highlights, as well as discusses, the challenges and opportunities that define the successful application of vibrational spectroscopy techniques, and the advantages that these techniques have to offer to evaluate and quantify nutraceuticals in fruits and plants.

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage.

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

Partial pretreatment of ingredient mixture effectively improved feed chemical composition, physicochemical properties and in vitro digestibility

Physical pretreatment, using microwave, has been performed to qualitatively improve feed ingredients prior to inclusion in aquafeed. Both partial and full microwaving pretreatments of solid ingredient mixture were investigated. Three feeds containing either pretreated protein (PP; fish meal, meat and bone meal, and soybean meal), pretreated carbohydrate (PC; broken rice and rice bran) or pretreated completely of both protein and carbohydrate (PPPC) were formulated and compared with a control feed containing non-pretreated ingredient mixture (NP). Significantly improved proximate chemical compositions were observed in both partial and full pretreatments of the ingredient mixture (P < 0.05). Qualitative changes in nutritive profiles assessed through Fourier transform infrared spectroscopy were also observed. Decreased pH and water absorption capacity, increased turbidity, with more irregular, aggregation and fusion in microstructure, and modified secondary protein structure (height and area of amides I and II, and quantities of ß-turns and random coils) indicated desirable characteristics for the pretreated feeds over the NP feed. In vitro digestibility based on crude digestive enzyme extracts from economically important fishes, Nile tilapia (Oreochromis niloticus) and striped catfish (Pangasianodon hypophthalmus), exhibited significantly improved availability of both protein and carbohydrate digestibility in all pretreated feeds (P < 0.05), and indicated that striped catfish could utilize the four feeds better than Nile tilapia did (P < 0.05). Surprisingly, the partial microwaving of only carbohydrate in the ingredient mixture (PC feed) improved aquafeed with the significantly highest bioavailability of both protein and carbohydrate (P < 0.05). This production process can be directly applied in aquafeed production.

Proximate chemical composition and lipid profile of Indian mackerel fish

Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities.

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.

Evaluation of pulp and paper making properties of Caesalpinia decapetela

Abstract The world demand for paper has been increased due to the increasing population Therefore, to cop up the limited wood fiber resources introducing raw material in pulp and paper industries is necessary. The aims of this study to evaluate the pulp and paper-making properties of Caesalpinia decapetela based on proximate chemical composition, fiber morphology, pulping, bleaching, and physical test of the final product. The results proximate chemical analysis showed that C. decapetela has holocellulose content of 78.14±0.1 % and lignin content 18.0±0.04 %. Fiber morphology revealed that the fibers were 0.708 mm long, 18.63 μm width, and have 5.1 μm cell wall thicknesses. Kraft pulping of C. decapetale, was performed at different active alkali (5 %, 10 %, 15 %, 20 % and 25 %) and temperature (150, 160 and 170 °C), keeping the sulphidity 25 % constant. The pulp maximum yield 44.1 % was obtained at active alkali content of 15 %, temperature 160 °C, and cooking time 90 minutes. The effect of pulping on fiber morphology was studied using scanning electron microscopy which showed the surface of fiber before pulping was tight, orderly arranged and the texture was relatively hard. After pulping, there was the removal of lignin, hemicellulose, and cellulose. Due to this fiber become soft loosened and contain micro-pores. Pulp produced was bleached, sheet preparation and testing were performed. The prepared paper sheets have a tensile index of 28.19 Nm/gm, burst index of 1.359 kPa m 2 / gm 1.359\hspace{0.1667em}\text{kPa}\hspace{0.1667em}{\text{m}^{2}}/\text{gm} , and tear indices of 4.2 mN m 2 / gm 4.2\hspace{0.1667em}\text{mN}\hspace{0.1667em}{\text{m}^{2}}/\text{gm} . This study concluded C. decapetale can be the new raw material for pulp and paper making industries. However, pilot plant studies are required to check this raw material for the full recommendation of the pulp and paper industries.

Proximate Composition of Thai and Cambodian Ready-to-Eat Insects

Samples of ready-to-eat snacks based on Lethocerus indicus, Gymnogryllus vietnamensis, Tarbinskiellus portentosus, Teleogryllus mitratus, Bombyx mori, Omphisa fuscidentalis, and Cybister limbatus were purchased in Cambodia and Thailand, and their proximate chemical composition (including Na and Cl) was analysed. Comparing the results with the few existing references from the literature (based on unprocessed specimens), marked differences occurred. This was expected as the insect chemical composition varies strongly intra- and interspecifically due to taxon, feeding, instar, and processing, among others. In general, the insects mainly consisted of fat (35 to 60%) and protein (25 to 38%), with 2 to 16% nitrogen-free extract, 2 to 15% fibre, 3 to 5% ashes, 0.4 to 1.6% Na, and 0.6 to 1.4% Cl (dry matter base). In this way, this contribution adds to the compositional knowledge about traditional insect-based foodstuffs. The combination of high fat and protein with low carbohydrates makes them suitable to combat nutrition disorders.

Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process.

Simple SummaryThe older raw mutton categories are considered to be of poor quality and are poorly accepted by consumers, primarily because of the toughness and intense odor. Therefore, they are most often used in the production of various meat products. In Dalmatia, mutton is mainly processed into a traditional dry-cured product called kaštradina. Its quality depends on the age and sex, and the kaštradina of the castrated and fattened rams (wethers) are the best accepted by consumers. This study examined the influence of sex and castration on the proximate chemical and mineral compositions of raw mutton and kaštradina as indicators of their quality. Meat is primarily a source of protein and a significant source of minerals (phosphorus, iron, zinc, potassium) in the human diet. Therefore, it is important to determine which factors influence their composition the most. The results showed that sex and castration significantly affected the salt content and the proximate chemical and mineral compositions of raw mutton and kaštradina that could affect the quality (nutritive and sensory) of kaštradina. The findings suggested that the raw mutton of wethers and ewes could be a better-quality raw material for production of kaštradina than could the ram mutton.The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of kaštradina—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (p < 0.01), NaCl (p < 0.05), and potassium (p < 0.05) and less fat (p < 0.05). Furthermore, compared to the W and R categories, the E category of kaštradina contained significantly more calcium (p < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kaštradina. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of kaštradina than could the R, but further research is needed for a more comprehensive picture of its quality.

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing.

Simple SummaryAnimal production generates emissions of gaseous pollutants to the environment. Natural sorbents are used to reduce emissions increase feed safety and reduce the impact of farms on the environment. Therefore, the aim of the study was to assess the effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles (Longissimus lumborum and semimembranosus) of crossbred pigs. The experiment was carried out on a farm in two production cycles. The animals received feed supplemented with three different natural sorbents. The results indicate that the sorbents used in the diet of pigs have no negative effect on the physicochemical properties of meat or its use as case-ready meat or material for processing.The effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles—the musculus Longissimus lumborum (MLL) and musculus semimembranosus (MSM) of crossbred pigs were evaluated. The experiment was carried out on a farm in two production cycles. The addition of biochar (trial 1) significantly influenced instrumental color parameters, shear force and energy, and the oxidative stability of the skeletal muscles, while the proximate composition, pH, texture, and water-holding capacity (WHC) parameters did not differ significantly between groups in either of the two muscles. Similarly, no statistical differences were noted in the proximate chemical composition, texture parameters, or WHC of the meat in trial 2. The addition of both sorbents was associated with a significantly (p ≤ 0.01) lower content of haem pigments in the MLL and MSM, which was accompanied by a significantly (p ≤ 0.05) higher lightness (L*). Moreover, the MLL muscle of the pigs had higher oxidative stability, as well as lower drip loss (DL). In turn, the MSM of pigs had a significantly lower pH compared to the control group, however, the ultimate pH (48 h) in all groups was within the acceptable range (5.50–5.80). Summing up, the sorbents used are a safe ingredient in the diet of pigs, however, there is a need to continue and strengthen this line of research, including the relationships linking the future production goals of pig farming and processing potential in the meat industry with current climate policy.

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes تأثير ثلاث تقنيات للطهي على خصائص جودة برجرسمک البلطي النيلي(Oreochromis niloticus)

Three cooking techniques (pan frying in corn oil, roasting in a Halogen convection oven, and grilling in a double jacket electric grill) were evaluated for their effect on the quality attributes (cooking characteristics, chemical composition, fatty acids, amino acids, physicochemical properties, microbiological activity, sensory evaluation, and cost-profit analysis) of the Nile tilapia (Oreochromis niloticus) burgers. The Nile tilapia weighed an average of 500 grams and contained 52.13% edible flesh. There were no significant (p ≤ 0.05) differences in the proximate chemical composition of roasted and grilled burgers. While, the frying technique and both other cooking techniques differs significantly (p ≤ 0.05). In terms of pH, total volatile base nitrogen, and thiobarbituric acid reactive substances values, there were no significant differences (p ≤ 0.05) between the three cooking techniques. During the frying process, the fatty acids and amino acids content of the fish burgers was considerably influenced. The results of the sensory evaluation of fish burgers revealed that fried and grilled burgers had better color, odor, appearance, and overall acceptability than roasted burgers. The Nile tilapia burgers were proven to be good for human eating, roasted and grilled as cooking methods for a healthy diet. The current research paves the way for optimal use of this product with profit margin 83.33%, especially during the peak of fishing season.

Effect of Different Dried Methods and Storage on Some Enzymes Activity and Quality of Cactus pear and Papaya

This study was to evaluate the activity of peroxidase, polyphenoloxidase, pectin methyl esterase and protease as well as the proximate chemical composition and quality parameters of cactus pear and papaya which were dried by different methods and stored for 6 months. Our findings revealed that the highest moisture content was recorded in osmo – freeze drying of papaya and cactus pear. On the other hand, the browning index of oven dried papaya and cactus pear was higher than those dried with osmotic dehydration and osmo – freeze drying. The less activity of peroxidase was recorded in osmo – freeze drying of papaya and cactus pear. Also, the highest reduction of polyphe-noloxidase activity was noticed in osmo–freeze drying methods. While oven dried pa-paya recorded the highest activity of pectin methyl esterase pectin (0.34 %), complete in-activation was shown in other dried methods after 6 months of storage at 4 ±1℃. Different dried methods of papaya caused to reduce the activity of protease, moreover, complete inac-tivation was observed after 3 months from storage. The quality parameters for sensory evaluation of dried cactus pear and papaya demonstrated that osmo–freeze drying was more favorable to preserve samples followed by osmotic dehydration and oven drying.

Proximate Composition, In vitro Antioxidant and Anti-inflammatory Properties of Adansonia digitata and Belanites aegyptiaca Seeds

This study evaluated the nutritional and medicinal properties of seeds from Adansonia digitata (BSF) and Balanite aegyptiaca (DDSF) plant. Proximate chemical composition, mineral elements composition, flavonoids, phenolics, antioxidant capacity, and anti-inflammatory properties were studied. Results obtained revealed that DDSF had the highest moisture, crude fat and crude protein content of 7.66 %, 42.80 %, 20.37 % respectively, whilst BSF gave the highest ash, crude fibre and carbohydrate content. Elemental analysis revealed BSF had the highest Mg content (313.65 mg/100g) and DDSF gave the highest Ca content (118.62 mg/100g). Additionally, DDSF gave the highest total phenolics (18.89 mg TAE/ 100 g), total flavonoids (8.80 mg QE/ 100 g) as well as the highest total antioxidant capacity of (19.62 mg AAE/ 100 g) dry of extract. Based on results obtained in this study, seeds obtained from the Adansonia digitata and Balanite aegyptiaca could be a potential source of functional food and antioxidant agents.