Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time

2016 ◽  
Vol 36 ◽  
pp. 303-310 ◽  
Author(s):  
Yanshun Xu ◽  
Yanping Chen ◽  
Yaqun Cao ◽  
Wenshui Xia ◽  
Qixing Jiang
Keyword(s):  
Nutritional Quality ◽  
Sweet Potatoes ◽  
Steam Cooking

scholarly journals Comparative analysis of nutritional quality of five different cultivars of sweet potatoes ( I pomea batatas (L) Lam) in S ri L anka

2013 ◽  
Vol 1 (4) ◽  
pp. 284-291 ◽  
Author(s):  
Suraji A. Senanayake ◽  
K. K. D. S. Ranaweera ◽  
Anil Gunaratne ◽  
Arthur Bamunuarachchi
Keyword(s):  
Comparative Analysis ◽  
Nutritional Quality ◽  
Sweet Potatoes

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

Varieties of sweet potato and features of their cultivation technology

2020 ◽  
pp. 18-20
Author(s):  
Т.Э. Остонакулов ◽  
А.А. Шамсиев
Keyword(s):  
Sweet Potato ◽  
Sweet Potatoes ◽  
Marketable Yield ◽  
Early Maturity ◽  
Potato Varieties ◽  
Cultivation Technology ◽  
High Yields ◽  
Sprout Formation ◽  
Yield Formation

В 2017–2019 годах изучены сортообразцы сладкого картофеля на староорошаемых лугово-сероземных почвах Зарафшанской долины. Цель исследований – комплексная оценка сортообразцов батата в условиях Зарафшанской долины по скороспелости, росту, развитию, интенсивному размножению, формированию урожая, компактности клубней в гнезде, продуктивности, урожайности и лежкости клубней и выделение из них перспективных, а также разработка приемов агротехнологии получения высоких урожаев для данных условий. Почвы опытного участка характеризуются благоприятными агрофизическими и водными свойствами и низким содержанием гумуса, нитратного азота, подвижного фосфора и содержанием обменного калия от низкого до среднего. Сравнивали 18 сортообразцов батата. Выделенные сортообразцы изучали при ширине междурядий 70 и 90 см со схемой 70×25 и 90×20 см по 1, 2 и 3 растения в гнезде. Для получения рассады сортообразцов батата брали по 40 клубней и высаживали 20–22 февраля в пленочной теплице при температуре 15–18 °C, заделывая их на глубину 3–5 см. Влажность почвы поддерживали на уровне 65–70%. Через 7–10 дней после высадки почки начинают прорастать, а через 43–48 дней формируется рассада высотой 12–15 см, готовая для высадки в поле. Высадка рассады, как и других рассадных культур (томата, перца, баклажана) – по схеме 70×20–25 см во второй-третьей декаде апреля. Уход включал в себя междурядную обработку (культивация), прополку, борьбу с сорняками, подкормку, поливы. Уборка урожая – в конце сентября-начале октября с помощью картофелекопателя. В результате исследований выделились сорта по скороспелости, дружности формирования ростков, ускоренному размножению, продуктивности, компактности клубней в гнезде и с высоким товарным урожаем – Сочакинур, Хар-Бей и Япон. Возделывание этих сортообразцов по схеме 70×25 и 90×20 см способствует получению товарного урожая высокого качества не менее 43–48 т/га. In 2017–2019, studies were conducted on the study of varieties of sweet potatoes on old-irrigated meadow-gray-earth soils of the Zarafshan valley. The purpose of the research is a comprehensive assessment of sweet potato varieties in the conditions of the Zarafshan valley in terms of early maturity, growth, development, intensive reproduction, yield formation, compactness of tubers in the nest, productivity, yield and keeping quality of tubers and the selection of promising ones, as well as the development of methods of agricultural technology for obtaining high yields for given conditions. The soil is characterized by favorable agrophysical and water properties and low content of humus, nitrate nitrogen, mobile phosphorus and a low-average content of exchange potassium. Eighteen sweet potato varieties were compared. The selected variety samples were studied with a row spacing of 70 and 90 cm with a scheme of 70×25 and 90×20 cm for 1, 2 and 3 seedlings in the nest. To obtain seedlings of sweet potato varieties, 40 tubers were taken and planted on February 20–22 in a film greenhouse at a temperature of 15–18 °C, seeding to a depth of 3–5 cm, the soil moisture was maintained at 65–70%. 7–10 days after planting, the buds began to germinate, and after 43–48 days, seedlings were formed with a height of 12–15 cm, which is ready for planting in the field. Planting seedlings in the field is carried out, as well as other seedlings (tomato, pepper, eggplant) according to the scheme 70x20–25 cm in the second or third decade of April. Growing includes inter-row processing (cultivation), weeding, weed control, top dressing, watering. Harvesting in late September, early October with a potato digger. As a result of the research, varieties were identified in terms of early maturity, sprout formation, accelerated reproduction, productivity, compactness of tubers in the nest and ensuring a high marketable yield – Sochakinur, Xar-Bey, and Japon. The cultivation of these varieties according to the scheme 70×25 and 90×20 cm contributes to the production of a commodity crop at 43–48 t/ha with good qualities.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Effect of high temperature stress on seed filling and nutritional quality of rice (Oryza sativa L.)

2020 ◽  
Vol 16 (2) ◽  
pp. 18-23
Author(s):  
K. PRAVALLIKA ◽  
C. ARUNKUMAR ◽  
A. VIJAYKUMAR ◽  
R. BEENA ◽  
V. G. JAYALEKSHMI
Keyword(s):  
Oryza Sativa ◽  
High Temperature ◽  
Temperature Stress ◽  
Nutritional Quality ◽  
High Temperature Stress ◽  
Seed Filling

scholarly journals Food Bank Donations in the United States: A Landscape Review of Federal Policies

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3764
Author(s):  
Katelin M. Hudak ◽  
Emily Friedman ◽  
Joelle Johnson ◽  
Sara E. Benjamin-Neelon
Keyword(s):  
United States ◽  
Nutritional Quality ◽  
Food System ◽  
The United States ◽  
Healthy Food ◽  
Food Banks ◽  
Food Bank ◽  
Federal Policies ◽  
Food And Beverage

Rates of food insecurity have increased substantially in the United States (US), and more families are turning to the charitable food system to help meet their needs. Prior studies have examined the nutritional quality of foods offered through food banks, but little is known about what government policies may shape the healthy food donation landscape. The purpose of this study was to review US federal policies that impact food and beverage donations to food banks and assess whether policies encourage healthy food donations. In spring 2020, two researchers independently reviewed federal food and beverage donation policies using predefined search terms in two legal databases. We identified six categories of policies based on the existing food donation literature and themes that emerged in the policy review. We identified 42 federal policies spanning six categories that addressed food and beverage donations to food banks. The largest category was “government programs,” with 19 (45%) policies. The next largest category was “donation via schools,” with 12 (29%) policies. However, no policies specifically addressed the nutritional quality of food donations. There is an opportunity for the federal government to strengthen food bank donation policies and improve the nutritional quality of donated foods and beverages.

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