Proximate Composition Research Articles

Estimation of Proximate Composition in Rice Using ATR-FTIR Spectroscopy and Chemometrics.

This study presents an innovative approach for estimating the proximate composition of diverse rice varieties using attenuated total reflectance fourier transform infrared (ATR-FTIR) spectroscopy and chemometric techniques. Principal component analysis (PCA) reveals distinct separations among the seven rice varieties based on their FTIR spectra. Robust partial least squares (PLS) regression models, developed with high calibration (R 2) values from 0.778 for protein up to 0.941 for moisture, demonstrate high accuracy in predicting proximate composition. The root mean squared error (RMSE) in percentage values, indicative of prediction accuracy, were low across all proximate components. To ensure the response variable of regression, proximate composition measurements were taken five times, while FTIR spectra were scanned tens of times, employing random numbers around the average with the same standard deviation as the measurement. Notably, the study emphasizes the pivotal role of the amide-III band in protein determination, alongside specific wavenumber regions associated with molecular changes in proximate components. This research underscores the potential of ATR-FTIR spectroscopy and chemometrics for rapid and accurate proximate assessment in food science and agriculture.

Effect of arginine, glycine + serine concentrations, and guanidinoacetic acid supplementation in vegetable-based diets for chickens

The study investigated guanidinoacetic acid (GAA) supplementation with varying dietary digestible arginine (Arg) and glycine+serine (Gly+Ser) concentrations in the starter phase, exploring respective carry-over effects on growth performance, blood chemistry, incidence of pectoral myopathies and proximate composition in broilers. A total of 2,800 one-day-old male broiler chicks were distributed in a central composite design with 2 factors and double experimental mesh, represented by supplementation or omission of 0.6 g per kg of GAA, with a central point represented by 107% of Arg and 147% of Gly+Ser, 4 factorial points (combinations of Arg/Gly+Ser concentrations: 96.4/132.5%; 117.6/132.5%; 96.4/161.5%, and 117.6/132.5%), and 4 axial points (combinations of axial points estimated for Arg and Gly+Ser, with the central points of 92/147%; 122/147%; 107/126.5, and 107/167.5%), totaling 18 treatments, 4 repetitions to factorial and axial points, 24 replicates to the central point, and 25 birds per pen. Feed conversion ratio (FCR) from d 1 to 10 had a linear response (P = 0.009) for the decreasing Arg content and a quadratic response (P = 0.047) for Gly+Ser concentrations. Broilers supplemented GAA had lower FCR compared with nonsupplemented groups from d 1 to 10 (P = 0.048) and d 1 to 42 (P = 0.026). Aspartate aminotransferase (AST) exhibited increasing and decreasing linear effects as a function of Arg (P = 0.008) and Gly+Ser (P = 0.020) concentrations, respectively. Guanidinoacetic acid decreased serum AST (P = 0.028). Guanidinoacetic acid reduced moderate + severe (P = 0.039) and mild (P = 0.015) Wooden Breast scores. The occurrence of normal White Striping increased (P = 0.002), while severe score was reduced (P = 0.029) with GAA supplementation. In conclusion, increased digestible Arg:Lys and 14% and 6% above the recommendations (107% and 147%), respectively, provided improved FCR during the starter phase. Dietary GAA supplementation (0.6 g per kg) improved FCR, reduced severity of breast myopathies and appears to have reduced muscle damage in broilers fed plant-based diets.

Proximate Compositions and Fatty Acid Profiles of Raw and Processed Holothuria polii and Holothuria tubulosa from the Aegean Sea

Sea cucumbers have become a highly valuable fishery product, and therefore the determination of their proximate compositions and fatty acid profiles are useful indicators of their physiological status and nutritional value. Thus, various raw and processed products, such as raw, dried, frozen, boiled, and salted Holothuria polii and Holothuria tubulosa that were collected from the Aegean Sea were analyzed. Although there were some notable differences in the proximate and fatty acid profiles between the two species and among the various processing forms, both H. polii and H. tubulosa had a high nutritional value. They were rich in proteins (up to 68.5% in the dried form), and although their lipid fraction was low (0.3–3.9%), it was characterized by very high levels of arachidonic acid (19.1–30.9% of total fatty acids) and eicosapentaenoic acid (8.5–15.7) that play vital roles in human growth, development, and health. In addition, their n-3/n-6 fatty acid ratios were within the recommended ranges, while their low Atherogenic and Thrombogenic indices and high Hypocholesterolemic index denote their high protective role against coronary artery disease. The provided information sheds light on the high nutritional value of this important marine fishery resource and provides valuable information for its preservation and processing. This information could also help policy makers, stakeholders, and the public to recognize the importance of this valuable fishery resource for human nutrition and to adopt preventative measures toward its sustainable exploitation.

Fatty acid and nutrient profiles, diosgenin and trigonelline contents, mineral composition, and antioxidant activity of the seed of some Iranian Trigonella L. species

BackgroundFenugreeks (Trigonella L. spp.), belonging to the legume family (Fabaceae), are well-known multipurpose crops that their materials are currently received much attention in the pharmaceutical and food industries for the production of healthy and functional foods all over the world. Iran is one of the main diversity origins of this valuable plant. Therefore, the aim of the present study was to explore vitamins, minerals, and fatty acids profile, proximate composition, content of diosgenin, trigonelline, phenolic acids, total carotenoids, saponins, phenols, flavonoids, and tannins, mucilage and bitterness value, and antioxidant activity of the seed of thirty populations belonging to the ten different Iranian Trigonella species.ResultsWe accordingly identified notable differences in the nutrient and bioactive compounds of each population. The highest content (mg/100 g DW) of ascorbic acid (18.67 ± 0.85‒22.48 ± 0.60) and α–tocopherol (31.61 ± 0.15‒38.78 ± 0.67) were found in the populations of T. filipes and T. coerulescens, respectively. Maximum content of catechin was found in the populations of T. teheranica (52.67 ± 0.05‒63.50 ± 0.72 mg/l). Linoleic acid (> 39.11% ± 0.61%) and linolenic acid (> 48.78 ± 0.39%) were the main polyunsaturated fatty acids, with the majority in the populations of T. stellata (54.81 ± 1.39‒63.46 ± 1.21%). The populations of T. stellata were also rich in trigonelline (4.95 ± 0.03‒7.66 ± 0.16 mg/g DW) and diosgenin (9.06 ± 0.06‒11.03 ± 0.17 mg/g DW).ConclusionsThe obtained data provides baseline information to expand the inventory of wild and cultivated Iranian Trigonella species for further exploitation of rich chemotypes in the new foods and specific applications.

Recovery and Characterization of Calcium-Rich Mineral Powders Obtained from Fish and Shrimp Waste: A Smart Valorization of Waste to Treasure

With the increase in global aquaculture production, managing waste from aquatic biomass has become a significant concern. This research aimed to develop a sustainable valorization approach for recovering calcium-rich fish, including mackerel tuna and pangas bone and shrimp shell powders. The powders were characterized by various physicochemical and nutritional parameters, including proximate composition, amino acids, protein solubility, water holding capacity (WHC), oil holding capacity (OHC), and heavy metal contents. Color analysis and structural examination were carried out using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX), and Fourier-transform infrared spectroscopy (FT-IR), and in vitro radical scavenging activity was assessed. Significant protein content was observed in the powders, which was highest in shrimp shell powder (SSP) at 37.78%, followed by 32.29% in pangas bone powder (PBP) and 30.28% in tuna bone powder (TBP). The ash content was consistent in PBP and TBP at around 62.80%, while SSP had a lower ash content of 36.58%. Amino acid analysis detected 14 different amino acids in the recovered powders. Notably, SSP demonstrated the highest WHC and OHC values (2.90 and 2.81, respectively), whereas TBP exhibited the lowest values (1.11 for WHC and 1.21 for OHC). FE-SEM revealed the compact structure of TBP and PBP, contrasting with the porous surface of SSP. EDX analysis indicated higher calcium (24.52%) and phosphorus (13.85%) contents in TBP, while SSP was enriched in carbon (54.54%). All detected heavy metal concentrations were within acceptable limits. The recovered powders demonstrated significant ABTS free radical scavenging activity. The findings of this study suggest the suitability of the recovered powders for various food and pharmaceutical applications.

Replacement of fish oil by palm oil in diet for juvenile greenfin horse-faced filefish (Thamnaconus septentrionalis): Effects on growth performance, fatty acid composition, antioxidant capacity and inflammatory responses

This study investigated the effects of replacing dietary fish oil (FO) with palm oil (PO) on the growth performance, proximate composition, antioxidant capacity, and inflammatory responses of juvenile greenfin horse-faced filefish, Thamnaconus septentrionalis. Five isonitrogenous and isocaloric diets with varying levels of PO inclusion (0%, 25%, 50%, 75%, and 100%) were prepared, and each diet was administered in triplicate to juvenile fish for 10 weeks. Results indicated that moderately partial replacement of FO did not result in detrimental effects whereas complete or high-level replacement of FO compromised survival, growth, and feed utilization. Moderate PO inclusion slightly increased the antioxidant capacity. However, this effect was significantly impaired by high levels of dietary PO. The moisture and ash content of whole fish showed an increasing trend, while crude lipid and crude protein content tended to decline, showing significant linear response. Dietary PO appeared to affect triglyceride synthesis, albeit with minimal impact on the lipid content of the liver. Fatty acid compositions in both liver and muscle tissues were linearly correlated with dietary FA profiles, with fish liver being more reflective of dietary fatty acid composition than muscle tissue. ARA, EPA and DHA were selectively retained in the muscle tissue, whereas EPA retention was significantly reduced in the liver tissue with the gradual replacement of FO. High levels of PO inclusion in the diet resulted in elevated gene expression related to hepatic inflammation, including TLRs, MyD88 and TNFa. In conclusion, palm oil could potentially serve as an alternative to fish oil in the diet for juvenile T. septentrionalis, with up to 50% substitution without deteriorating growth performance, n-3 LC-PUFA deposition in muscle, and health status of juvenile greenfin horse-faced filefish.

A meta-analysis of the meat physicochemical parameters of broiler chickens fed insect-based diet.

A total of 23 studies were identified in a literature search performed in the Scopus, Science Direct and Google Scholar databases for meta-analysis. The criteria used include studies that were published from 2015 to 2023 and those reporting the effects of insect meal utilisation in poultry diets. Data on live weight (LW), carcass weight (CW), moisture, meat pH, lightness (L*), redness (a*), yellowness (b*), proximate composition (protein, fat and ash content) and shear force in broilers were subjected to OpenMEE software, and data were pooled using a random-effect model. Subgroup analysis and meta-regression were performed to ascertain the influence of dietary insect meals on the response of meat aspects and the source of heterogeneity, respectively, using the following moderators (insect species, dosage level, feeding duration and age at slaughter). The results indicated that dietary insect meal did not affect LW, CW, meat L*, pH, shear force, moisture, fat and ash content. In contrast, dietary insect meal increased the a* of the meat (standardised mean differences (SMDs) = 1.03; 95% confidence intervals (CIs) = 0.484-1.578; p ≤ 0.001), b* (SMD = 1.117; 95% CI = 0.334-1.90; p = 0.005), and meat protein content (SMD = 0.365; 95% CI = 0.031-0.7; p = 0.032). The subgroup analysis showed that insect meal dosage of ≤10% and age at slaughtered ≤35 days had improved the LW, CW and meat L*. In addition, the meat a*, protein and ash content were also influenced by insect species, dosage levels and age at slaughter. In conclusion, ≤10% of either Hermetia illucens or Tenebrio molitor can be included in broiler diets without compromising the LW, CW, meat pH, colour, shear force, moisture, fat and ash content in broilers. The study therefore indicated that insect meals have a bright future as an alternative protein source in poultry diets.

Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults

This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g−1 of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.

Exploring a maize-derived dietary fiber-phenolic acid complex with prebiotic effects

The structural, functional, and prebiotic properties of three maize-derived cell wall dietary fiber-phenolic acid complexes (CWDFPC1, CWDFPC2, and CWDFPC3) were investigated. The results showed that all three CWDFPCs had similar proximate composition and XRD pattern (type I). However, there were significant differences in the phytochemical profiles of their phenolic compounds (PC). Although the testa was the primary source of bound PC (BPC) in all three CWDFPCs, CWDFPC2 had the highest BPC content (15.41 mg GAE/g) and exhibited the greatest antioxidant activity in vitro (DPPH and ABTS assays). The water holding capacity of CWDFPC1 (6.53 g/g) and CWDFPC3 (6.86 g/g) was higher than CWDFPC2 (4.84 g/g), and three CWDFPCs had similar nitrite ion adsorption capacity, bile adsorption capacity, and cation-exchange capacity. After 48 h of in vitro fecal fermentation, CWDFPC2 produced more short-chain fatty acids (46.33 mM) compared to CWDFPC1 and CWDFPC3 (40.26 mM and 44.20 mM, respectively).

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

SummaryThe liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.

Large-scale production of paraprobiotic soy milk in stirred tank bioreactor: A dual-step fermentation approach

This study investigates the feasibility of using soy milk as a substrate for cultivating Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreactor scale and assessing the antioxidant properties and proximate compositions of the resulting paraprobiotic soy milk beverage. The study highlights a dual-step large-scale fermentation process comprising an anaerobic fermentation step followed by a thermal inactivation step using the in situ temperature control system of the bioreactor. Results indicated that soy milk enriched with 10 g/L glucose and fermented at 37 °C for 24 h on flask scale provided optimal conditions for L. casei growth, achieving a bacterial count increase of 8.80 ± 0.11 log CFU/mL and a titratable acidity of 0.89 ± 0.03 %. These optimal conditions were employed for bioreactor scale fermentation, attaining a bacterial count of 10.02 ± 0.06 log CFU/mL and a titratable acidity of 1.07 ± 0.04 % at 24 h. The thermal inactivation step at 90 °C for 30 min successfully converted the probiotic soy milk into a paraprobiotic form, maintaining its antioxidant activity at 62.12 ± 2.58 % radical scavenging activity. The final paraprobiotic product met the Food and Drug Administration (FDA) specifications for titratable acidity, presenting a viable alternative for soy-based functional beverages.

Dietary biochar effect on growth performance, proximate composition, and physiological response of Penaeus vannamei (Boone, 1931) cultured in inland saline groundwater

Transforming raw materials (biomass feedstock) into biochar finds diverse applications across various industries owing to the distinctive characteristics of biochar. This study used biochar as a feed additive for shrimp feeding. A 90-day feeding trial was conducted to assess the impacts of different biochars on growth parameters, haematological parameters, and digestive enzymes of Penaeus vannamei reared in inland saline groundwater of 10 ppt salinity. The finely ground biochar (0.5 mm) prepared from different sources was mixed with the commercially available shrimp feed (35 % crude protein, 5 % crude fat, and 4 % crude fibre), viz., T1, paddy straw biochar (PSB); T2, sugarcane bagasse biochar (SBB); T3, banana peduncle biochar (BPB); and the control group (C) without any biochar. Twenty shrimp (10.24 ± 0.01 g) were stocked in each triplicate. Banana peduncle biochar incorporated diet (T3) demonstrated superior performance as it significantly (p<0.05) improved the weight gain (24.51±0.12 g), specific growth rate (1.39±0.00 % day−1), protein efficiency ratio (1.73±0.02 %), and reduced feed conversion ratio (1.60±0.01). The total serum protein in the haemolymph of the shrimps for all the dietary biochar treatments differed significantly (p<0.05) from the control. The T1, T2, and T3 groups showed the highest whole-body crude protein content; contrary to this, the lowest amount of whole-body crude protein was observed in the control. In addition, the dietary biochar significantly influenced the digestive enzymatic activity of shrimp. The hepatopancreatic AST and ALT activities of different biochar-fed groups were significantly (p < 0.05) higher than the C group. On the other hand, dietary biochar treatments did not significantly (p > 0.05) influence the SOD of the gill, muscle, and catalase activity of the hepatopancreas, gill, and muscle in shrimp. Overall, the three different dietary biochar supplementations in the diet of Penaeus vannamei seem to be an effective way to culture it intensively, in addition to significantly reducing various stress responses.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Comparative analysis of nutrient composition and antioxidant activity in three dragon fruit cultivars.

Dragon fruit has significant economic value in many countries due to has excellent nutritional content, health advantages, and adaptability to different climates, making it an important crop in the global fruit industry. This study aimed to gather comprehensive nutritional data on three dragon fruit cultivars by analysing the levels of micronutrients, fibre, carbohydrates, antioxidants, vitamins, and minerals in their pulps. Uniform dragon fruit samples underwent thorough analysis for proximate composition, mineral content, pigments, antioxidants, and vitamin C, with statistical methods used to assess significant differences among the parameters studied. The proximate composition analysis revealed significant differences among the three dragon fruit cultivars. Among the proximate components, protein (0.40±0.02g/100 g), moisture (91.33±0.88%), crude fibre (0.32±0.07 g/100 g), and ash (1.27±0.09 g/100 g) were more abundant in Hylocereus costaricensis than in Hylocereus undatus and Hylocereus megalanthus. On the other hand, Hylocereus undatus had higher carbohydrate (17.02±0.63 g/100 g) and energy (69.74±2.44 kcal/100 g) contents. K (7.23±0.35 mg/100 g), Ca (1.61±0.13 mg/100 g), Fe (1.84±0.05 mg/100 g), and Zn (0.37±0.034 mg/100 g) are highly abundant in H. costaricensis. Additionally, Hylocereus costaricensis had the highest anthocyanin content (120.15±3.29 mg/g FW) and total carotenoid content (72.51±1.62 mg/g FW), along with the highest vitamin C content (8.92±0.13 mg/g FW) and total soluble phenolic content (572.48±20.77 mg/100 g). Its remarkable antioxidant activity was further highlighted by the lowest SC50 value (13.50±0.4 mg/mL) for its DPPH radical scavenging capacity. The total soluble sugar content was highest in Hylocereus megalanthus (8.72±0.30 g/100 g FW). Hierarchical clustering analysis revealed distinct trait and genotype associations; among the studied cultivars, Hylocereus costaricensis demonstrated superior performance across multiple traits. Correlation analysis indicated significant positive correlations among several traits, while principal component analysis highlighted the contribution of each trait to overall variance, with PC1 explaining 73.95% of the total variance. This study highlights the nutritional variations among dragon fruit cultivars, with Hylocereus costaricensis showing superior performance, guiding dietary planning and functional food development.

Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats

This study's objective was to evaluate the proximate composition and the content of selected vitamins and minerals in sardines and sprats treated by different thermal processes. Raw sardines and sprats were fried, boiled, steamed, and baked. The proximate analysis depended on the type of fish and its thermal treatment. Cooked sardines and cooked or baked sprats contained the highest amount of protein and fat, especially n-3 fatty acids. About 50 g of sprats can cover the recommended intake of n-3 fatty acids. The thermal treatment also affected the concentration of vitamins E and D. The type of fish and the thermal treatment did not affect the concentration of calcium, magnesium, or zinc. The higher antioxidant capacity measured by ABTS, DPPH, and FRAP was generally found in raw or processed sprats compared to sardines. Sardines and sprats are good sources of nutrients and baking or steaming is the best method to preserve their nutritional value.

Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. In the present study, wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1 = 85 % wheat + 5 % cowpea +10 % yam, B2 = 70 % wheat + 10 % cowpea +20 % yam, and B3 = 55 % wheat + 15 % cowpea +30 % yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p < 0.05) in the total ash content, crude protein content, crude fiber content, bulk density, water absorption capacity, oil absorption capacity, swelling power, phytic acid content, tannin content, and oxalate content. Additionally, the effects of the blending ratio, baking temperature (180–220 °C) and baking time (25–35 min) on the bread formulation were investigated using response surface methodology (RSM). As the blending ratio progressed from B1 to B3, a noticeable decrease in both the specific volume and sensory attributes of the bread were observed. Similarly, with an increase in baking temperature and duration, the bread exhibited a decline in its crude protein and crude fiber contents. Breads formulated with up to 10 % cowpea flour and 20 % yam flour, baked at higher temperatures and times, received greater overall acceptability from panelists. These findings suggest that substituting bread wheat flour with cowpea and yam flours is an innovative approach for developing nutritious and appealing bread products.

Proximal Composition and Chemical Properties of the Seeds and Seed Oils of Two Peanut Varieties Grown in the Republic of Congo

Proximal Composition and Chemical Properties of the Seeds and Seed Oils of Two Peanut Varieties Grown in the Republic of Congo

The effect of various dietary MUFA content and n-6/n-3 ratios on rainbow trout (Oncorhynchus mykiss) fed on a whole plant protein based diet: growth performance, digestive enzymes activity, intestinal morphometry and fatty acids profile of muscle and liver.

The effect of diets with various dietary MUFA content and n-6/n-3 ratios, diets 1 (55.33, 1.00), 2 (25.30, 1.00), 3 (55.13, 2.05), 4 (24.92, 2.03), 5 (54.94, 8.06) and 6 (24.91, 8.06) and a control diet with fish oil (FO), diet 7 (33.60, 5.97), was studied on growth and digestive physiology of rainbow trout, Oncorhynchus mykiss. Juveniles, 14.65g ± 0.17, were fed the experimental diets for eight weeks. Those fish fed diet 1 (55.33, 1.00) had the lowest growth and nutritional indices, while fish fed diet 6 (24.91, 8.06) possessed the highest indices. However, fish fed D7 (33.60, 5.97) was intermediate in this regard. Proximate body composition results revealed no significant differences among various experimental groups (P > 0.05). Fish fed on diet 1 possessed the highest alkaline protease activity, while fish raised on diet 2 showed the lowest enzyme activity (P < 0.05). Fish fed on diets 1, 3 and 4 had the highest lipase activity (P > 0.05). Amylase activity and intestinal parameters did not differ among groups (P > 0.05). MUFA contents of liver and muscle reflected the MUFA contents of the diets; however, liver PUFA contents was not affected by dietary PUFA contents (P < 0.05). However, 18:3n-3 contents of liver decreased as dietary n-6/n-3 ratio increased (P < 0.05). Furthermore, the liver 20:4n-6 contents considerably increased as dietary n-6/n-3 increased to 8.06 (P < 0.05). Muscle 22:6n-3 content of groups 1 to 6 was lower than group 7 (P < 0.05). In conclusion, rainbow trout was considerably capable of de novo synthesis of 22:6n-3. Meanwhile, increasing dietary n-6/n-3 ratio to 8.06 decreased the muscle 22:6n-3 content which requires further considerations regarding fish immune competence and nutritional quality for human consumption.

Effect of Different Drying Methods on the Proximate Composition and Energy Value of Green Plantain (Musa paradisiaca) Flour

Effect of Different Drying Methods on the Proximate Composition and Energy Value of Green Plantain (Musa paradisiaca) Flour

Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil

The present study was carried out to investigate the proximate composition, fatty acid (FA) profile and volatile compounds (VC) of cooked green licuri (Syagrus coronata) – an unripe stage that is then cooked – and naturally ripe licuri almonds. The FA profiles were determined by gas chromatography (GC) and the VC composition was evaluated using headspace–solid-phase microextraction coupled with GC–MS. The cooked green licuri presented higher moisture, and lower contents of ashes, proteins and lipids than naturally ripe licuri almonds. The FA profiles of cooked green licuri and naturally ripe licuri almonds showed that saturated FAs were predominant (80%) in both samples, and the concentrations of lauric, palmitic, and oleic acids in naturally ripe licuri almonds were higher than those in cooked green licuri. Limonene was the predominant compound in naturally ripe licuri almonds. The main class of VC in the cooked green licuri were aldehydes, with 3-methyl-butanal and furfural being the main species. Alcohols, such as 3-methyl-butanol and 2-heptanol, were the main class of VC in naturally ripe licuri almonds. Among the volatile compounds, 1-hexanol and 2-nonanone contributed to the aroma of cooked green licuri almonds, whereas 2-heptanone, ethanol, and limonene contributed to the aroma of naturally ripe licuri almonds (almonds not subjected to any cooking process). In a word, cooked green licuri and naturally riped licuri almonds, despite having different proximate compositions, present similar fatty acid profile and distinct aromatic characteristics. Therefore, cooked green licuri and naturally riped licuri almonds are an alternative source of nutrient and could be investigated for the use in the food industry to enhance flavor and aroma to new products.