Chemical composition and nutritional potential of the tribal pulse (Bauhinia malabarica Roxb)

1993 ◽  
Vol 44 (3) ◽  
pp. 291-298 ◽  
Author(s):  
K. Vijayakumari ◽  
P. Siddhuraju ◽  
K. Janardhanan
Keyword(s):  
Chemical Composition ◽  
Tribal Pulse ◽  
Nutritional Potential

scholarly journals Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.)

2018 ◽  
Vol 31 (4) ◽  
pp. 423-432 ◽  
Author(s):  
Vanessa Bernardi BRAGA ◽  
Maitê de Moraes VIEIRA ◽  
Ingrid Bergman Inchausti de BARROS
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Intake ◽  
Optical Emission ◽  
Emission Spectrometry ◽  
Gravimetric Analysis ◽  
High Potassium ◽  
Nutritional Potential

ABSTRACT Objective To determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. Methods The centesimal composition of protein, lipid, fiber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. Results A high content of fibrous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. Conclusion The chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species.

scholarly journals Nutritional potential of green banana flour obtained by drying in spouted bed

2013 ◽  
Vol 35 (4) ◽  
pp. 1140-1146 ◽  
Author(s):  
Carolina Vieira Bezerra ◽  
Antonio Manoel da Cruz Rodrigues ◽  
Edna Regina Amante ◽  
Luiza Helena Meller da Silva
Keyword(s):  
Chemical Composition ◽  
Resistant Starch ◽  
Nutritional Value ◽  
Spouted Bed ◽  
Biological Value ◽  
Limiting Amino Acid ◽  
Banana Flour ◽  
Green Banana ◽  
Nutritional Potential ◽  
Total Starch

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. Urban)

1996 ◽  
Vol 49 (1) ◽  
pp. 35-41 ◽  
Author(s):  
A. C. O. Santos ◽  
M. S. M. Cavalcanti ◽  
L. C. B. B. Coelho
Keyword(s):  
Chemical Composition ◽  
Pachyrhizus Erosus ◽  
Nutritional Potential
Sign in / Sign up

Export Citation Format

Share Document