Performance investigation of a prototype solar steam cooking system using Scheffler concentrator

2021 ◽  
Author(s):  
Praveen J. Sanga ◽  
Arbind Kumar ◽  
Sabin K. Mishra
Keyword(s):  
Steam Cooking

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

scholarly journals Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 732-732
Author(s):  
Isaac Agbemafle ◽  
Doris Hadzi ◽  
Francis Amagloh ◽  
Francis Zotor ◽  
Manju Reddy
Keyword(s):  
Sweet Potato ◽  
Infant Nutrition ◽  
Energy Content ◽  
Plate Count ◽  
Microbial Quality ◽  
Edible Insects ◽  
Nutritional Content ◽  
Complementary Foods ◽  
Steam Cooking ◽  
Orange Fleshed Sweet Potato

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

scholarly journals Pratiques de production et caracteristiques physiques et chimiques du shô basi, un couscous de niebe (Vigna unguiculata) produit au Mali

2021 ◽  
Vol 21 (02) ◽  
pp. 17509-17528
Author(s):  
A Timitey ◽  
◽  
L Adinsi ◽  
YE Madodé ◽  
F Cissé ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Large Scale ◽  
Chemical Properties ◽  
Quality Criteria ◽  
Scale Production ◽  
Production Flow ◽  
Cowpea Seeds ◽  
Steam Cooking ◽  
End Products ◽  
Cowpea Varieties

In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties ofShô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production, and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the species Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of the technological variant and cowpea variety used, interviewees indicated that a good qualityShô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein(25,0g/100g) and polyphenol (24,3mg/100g)contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals, and contained more fine granules thanShô basi involving whole dehulling(VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali.

EXAMINATION OF MOTHER'S OPINIONS REGARDING THE TRANSITION PROCESS OF BABIES TO COMPLEMENTARY NUTRITION

2021 ◽  
Vol 0 (41) ◽  
pp. 0-0
Author(s):  
Nurcan ALAGÖZ ◽  
Kübranur VARLIKLIÖZ ◽  
Zekeriya ARSLAN
Keyword(s):  
Transition Process ◽  
Structured Interview ◽  
General Information ◽  
Face To Face ◽  
Interview Method ◽  
Steam Cooking ◽  
Content Analysis Method ◽  
Research Findings ◽  
Preliminary Preparation ◽  
Positive Feelings

Aim: In this study, it was aimed to examine the views of mothers regarding the transition process of infants to complementary foods. Method: Structured interview technique, one of the qualitative research techniques, was used in the research. The study group, on the other hand, consists of 19 mothers who have babies between 6-12 months and who have been in the supplementary feeding process, determined by the criterion sampling method. Demographic information form and open-ended interview questions previously prepared by the researchers were used to obtain general information about mothers and babies as data collection tools. The forms were filled in by face-to-face interview method with the mothers. The data were analyzed by content analysis method. Findings: According to the research findings, mothers' attitudes towards complementary food are generally moderate, they choose food according to nutritional value, they have positive feelings during feeding, they prefer yogurt as the first food, they prefer steam cooking as a cooking method, they use the internet as a source of information. , most of them were still breastfed. Conclusion: In this study, it was concluded that the behaviors of babies during feeding were generally positive, their attitudes towards people other than their mothers were normal during feeding, no distractions were used during feeding, preliminary preparation was made before feeding, and the BLW method was used.

EVALUATION OF MEADOWFOAM (Limnanthes alba) MEAL AS A FEEDSTUFF FOR SHEEP

1982 ◽  
Vol 62 (2) ◽  
pp. 513-520 ◽  
Author(s):  
J. C. THROCKMORTON ◽  
P. R. CHEEKE ◽  
D. C. CHURCH ◽  
D. W. HOLTAN ◽  
G. D. JOLLIFF
Keyword(s):  
Feed Efficiency ◽  
Control Diet ◽  
Histological Evaluation ◽  
Protein Supplement ◽  
Limnanthes Alba ◽  
Steam Cooking ◽  
Liver And Kidney ◽  
Ruminal Degradation ◽  
Supplemental Protein ◽  
Growth Trial

Four experiments were conducted to evaluate meadowfoam meal (MFM) as a protein supplement for sheep. In exp. 1, a digestion trial was conducted with 49-kg wethers to compare raw and steam-cooked (SC) MFM with cottonseed meal (CSM). Apparent digestibility of energy, dry matter and crude protein of the raw MFM diet was reduced (P < 0.01) by 4, 6 and 8%, respectively, compared with CSM. Acid detergent fiber and ash digestibility were greatly reduced by 52 and 55% compared with CSM. Steam cooking caused additional (nonsignificant) reductions of all values except fiber and ash. In exp. 2, a growth trial was conducted with 20-kg wethers comparing diets in which raw MFM replaced 50–100% of the CSM in the control diet. Liveweight gain and feed efficiency were increased at least 20% over CSM at either replacement level. The results suggest that reduced digestibility of fiber and ash protected MFM protein from ruminal degradation, thus allowing larger and more efficient gains. In exp. 3, a finishing trial was conducted with 37-kg wethers comparing MFM and CSM as the supplemental protein source. There were no differences in weight gain, feed efficiency or backfat thickness, but a slight improvement was observed in dressing percentage (P < 0.05) of lambs fed the MFM diet. Histological evaluation of thyroid, liver and kidney showed no specific changes due to MFM feeding. In exp. 4, ewes consumed raw MFM at a level equal to that in exp. 3 during the last 7–9 wk of pregnancy; no differences (P > 0.05) in serum thyroid hormone values were found between treatment and controls. However, two of seven ewes on the MFM diet gave birth to lambs showing signs of goiter. The results of these experiments indicate that raw MFM is a satisfactory protein supplement for growing lambs when used at moderate levels, but should not be fed to pregnant ewes until further research can resolve the problem of goiter development in newborn lambs. Key words: Sheep, meadowfoam, Limnanthes, digestibility

Radio frequency cooking of pork hams followed with conventional steam cooking

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109104
Author(s):  
Israel Muñoz ◽  
Xavier Serra ◽  
M. Dolors Guàrdia ◽  
Dinar Fartdinov ◽  
Jacint Arnau ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Steam Cooking

Effect of Steam Cooking on Quality Characteristics of Shelf Stable Chicken Pickle

2019 ◽  
Vol 14 (1) ◽  
pp. 12
Author(s):  
Shubha Singh ◽  
Meena Goswami ◽  
Vikas Pathak ◽  
Arun Kumar Verma ◽  
V Rajkumar
Keyword(s):  
Quality Characteristics ◽  
Steam Cooking ◽  
Shelf Stable

The Processing Potentials of Yams (Dioscoarea spp.) II. Precooked Drum Dried Flakes-Instant Yams

1969 ◽  
Vol 60 (2) ◽  
pp. 215-223
Author(s):  
W. J. C. Steele ◽  
G. M. Sammy
Keyword(s):  
Moisture Content ◽  
Starch Content ◽  
Critical Factor ◽  
Apparent Effect ◽  
Steam Cooking ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Storage Studies

Drum dried yam flakes were prepared from six varieties representing four species. Steam cooking led to lower flesh loss than water cooking. Certain parts of the cooked yams were pigmented. Stickiness of the reconstituted product varied with varieties, indicating that the free starch content (blue value) was not the only factor affecting stickiness; e.g. Lisbon with a blue value of 860 was less sticky than Cush-cush which had a blue value of 286. The effect of maturity on flake quality indicates that immature tubers were unsuitable for flake production, while storage of tubers up to 20 weeks had no apparent effect on flake quality. Storage studies show that there was a greater loss in quality of flakes stored in polyethylene bags than flakes stored in glass jars, with amber-coloured jars showing a slightly better keeping quality than clear jars. Moisture content was a critical factor in keeping quality. D. alata—Lisbon, Coconut and Oriental gave products with high acceptability.

Digestibility trials with poultry: II: The digestibility of “weak” and “strong” wheats, and their value for poultry feeding. III. The digestibility of “whole” and “flaked” maize

1928 ◽  
Vol 18 (3) ◽  
pp. 421-431 ◽  
Author(s):  
E. T. Halnan
Keyword(s):  
Research Work ◽  
White Leghorn ◽  
Steam Cooking ◽  
Poultry Feeding

(1) Digestibility trials with wheats, carried out with White Leghorn cockerels, indicate that “weak” and “strong” wheats are equally suitable as sources of supply of food nutrients for poultry.(2) In the production of wheat for poultry feeding, yield rather than strength should be the primary aim of the grower.(3) Further research work on the Katayama method of estimating the digestibility of poultry feedingstufls is indicated.(1) Digestibility trials with “whole” maize and “flaked” maize indicate that steam cooking by commercial processes considerably increases the digestibility of the food nutrients in maize. (2) The view held that the fowl is akin to the pig so far as its powers of digestibility of low fibre foods are concerned is substantiated by the results of the trials here reported.

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