scholarly journals Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Abiola Folakemi Olaniran ◽  
Clinton Emeka Okonkwo ◽  
Omorefosa Osarenkhoe Osemwegie ◽  
Yetunde Mary Iranloye ◽  
Yemisi Tokunbo Afolabi ◽  
...  
Keyword(s):  
Food Production ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Complementary Food ◽  
Soaking Time ◽  
Significant Difference ◽  
Protein Fiber ◽  
Composition Ratios ◽  
Orange Fleshed Sweet Potato ◽  
Carbohydrate Contents

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

IOP Lowering Effects of Ocimum basilicum Seed Extract in Two Rabbit Models of Ocular Hypertension

2019 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Renu Agarwal ◽  
SK Gupta ◽  
Sushma Srivastava ◽  
Rohit Saxena
Keyword(s):  
Ocular Hypertension ◽  
Antioxidant Properties ◽  
Ocimum Basilicum ◽  
Seed Extract ◽  
Water Loading ◽  
Antiglaucoma Medication ◽  
Lowering Effect ◽  
Significant Difference ◽  
The Mean ◽  
And Control

Introduction: Ocimum basilicum (OB), a herb known for its antihypertensive, anticholinesterase and antioxidant properties was investigated for possible intraocular pressure (IOP) lowering effects in rabbits with ocular hypertension (OHT). Methods: The IOP lowering effect of a single drop of OB extract (OBE) was evaluated in oculonormotensive rabbits using three concentrations (0.25, 0.5 and 1% w/v). The concentration showing maximum IOP reduction was further evaluated in rabbits with water-loading and steroid-induced OHT. Results: IOP lowering effect of OBE 0.5% in oculonormotensive rabbit eyes was significantly greater compared to OBE 0.25% (p<0.05) but was comparable (p>0.05) to OBE 1%. Therefore, 0.5% concentration was selected for further evaluation. Pretreatment with OBE (0.5%) caused significantly lower increase in IOP after water loading amounting to 23.39% above baseline as compared to 54.00% in control eye, 15 minutes post water loading. At 60 minutes, post water loading, mean IOP rise was 95.12% and 63.58% in control and test eyes, respectively. Significant difference between the mean IOP of two eyes persisted during the 2nd hr. In rabbits with steroid induced OHT, OBE 0.5% produced a mean IOP reduction of 24.73% at the end of first hr and the mean peak IOP reduction of 31.63% was observed at the end of 2 hr. A significant difference between the IOP of test and control eyes persisted from 1 to 6 hr. Conclusions: Ocimum basilicum seed extract showed significant IOP lowering effect in rabbits with water loading and steroid induced OHT, however, its utility as an effective antiglaucoma medication needs further investigations.

scholarly journals The effect of metabolism on the course of labor and the postpartum period in highly productive cows

2020 ◽  
Vol 17 ◽  
pp. 00256
Author(s):  
Murat Baimishev ◽  
Sergey Eremin ◽  
Kirill Plemyashov ◽  
Hamidulla Baimishev ◽  
Igor Konopeltsev ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Postpartum Period ◽  
Early Stage ◽  
Antioxidant Properties ◽  
Antioxidant Systems ◽  
Dry Period ◽  
Blood Samples ◽  
Start Up ◽  
Significant Difference ◽  
Duration Of Pregnancy

The purpose of the research is to determine the etiopathogenesis of reproductive dysfunction in highly productive cows. For this, one group of cows was formed on the principle of paranalogs in the amount of 37 animals inseminated in the first sexual hunt after calving, followed by taking blood samples from them using the Monovet system, considering the duration of pregnancy. During the start-up period, blood was taken 1–4 days before calving and on the first day after calving. A total of 253 blood samples were examined. Subsequently, depending on the effectiveness of insemination, animals were divided into two groups. The first group included inseminated cows after the first insemination (20 animals), the second group included 17 unfertilized cows after the first insemination. Subsequently, blood was taken from animals considering the course of childbirth and the postpartum period. Blood counts were studied according to generally accepted methods using certified equipment. The study found that at an early stage of pregnancy, cows have a significant difference in lipid metabolism and in their peroxidation, in the state of antioxidant systems compared to unstable animals. In the process of pregnancy development in cows, there is a decrease in the level of total lipids and their class, and the accumulation of products of transoxidation of lipids is reduced. In animals with retention of the placenta, a low lipid metabolism and a higher level of peroxidation were established already in the dry period. After calving, this difference increases. The obtained data can be used to develop an algorithm for the prevention of postpartum complications in cows by using substances with antioxidant properties.

scholarly journals Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

2015 ◽  
Vol 29 (3) ◽  
pp. 323-331 ◽  
Author(s):  
Yolanda B. Moguel-Ordóñez ◽  
Diana L. Cabrera-Amaro ◽  
Maira R. Segura-Campos ◽  
Jorge C. Ruiz-Ruiz
Keyword(s):  
Antioxidant Properties ◽  
Reducing Power ◽  
Stevia Rebaudiana ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Antioxidant Compounds ◽  
Drying Methods ◽  
Stevia Rebaudiana Bertoni ◽  
Trolox Equivalent ◽  
Drying Treatment

Abstract Drying characteristics of Stevia rebaudiana (Bertoni) leaves using radiation drying, convection drying, sun drying, and shade drying treatments were investigated in a convective type. Results for all treatments indicated that drying took place in the falling rate period. The chroma of the dried samples ranged between 29.66 and 23.85. Convection and shade drying samples were found better in colour and had the highest content of total pigments. The proximate and fibre composition were affected by the drying treatments. Extracts obtained from convection drying and shade drying leaves exhibited higher values of Trolox equivalent antioxidant capacities 416.89-423.64 mM mg−1 and ferric reducing power 85.19-87.97%. These extracts also showed ion chelating capacity 59.05-60.21% for Cu+2 and 55.05-59.11% for Fe+2. The results indicate that it is possible to select the drying treatment to obtain the best nutritional and biological properties. Convection drying and shade drying were the least aggressive treatments and leaf powders obtained by these drying methods could be used as sources of nutrients, fibre, and antioxidant compounds.

Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 191-202
Author(s):  
N.T. Petkova ◽  
V.T. Popova ◽  
T.A. Ivanova ◽  
N.N. Mazova ◽  
N.D. Panayotov ◽  
...  
Keyword(s):  
Mineral Content ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Cellulose Content ◽  
South American ◽  
Physalis Peruviana ◽  
High Nutrient ◽  
Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

scholarly journals Nutritional Composition and Antioxidant Properties of the Fruits of a Chinese Wild Passiflora foetida

Molecules ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 459 ◽  
Author(s):  
Ya Song ◽  
Xiao-Qun Wei ◽  
Mei-Ying Li ◽  
Xue-Wu Duan ◽  
Yuan-Ming Sun ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Passiflora Foetida

scholarly journals RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

2016 ◽  
Vol 8 (12) ◽  
pp. 236 ◽  
Author(s):  
Ade Chandra Iwansyah ◽  
Rizal M. Damanik ◽  
Lilik Kustiyah ◽  
Muhammad Hanafi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Total Flavonoids ◽  
Wide Range ◽  
Phenolics Content

<p><strong>Objective: </strong>The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.</p><p><strong>Methods: </strong>A wide range of analytical parameters was studied, including yield; pH; water activity (a<sub>w</sub>); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.</p><p><strong>Results: </strong>All of the galactagogue herbs, <em>viz</em>. <em>Plectranthus amboinicus </em>(Lour.) (PA), <em>Sauropus androgynus</em> (SA), <em>Moringa oleifera</em> (MO), and <em>Carica papaya</em> leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC<sub>50</sub>), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO&gt;CA&gt;PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.<strong></strong></p><p><strong>Conclusion: </strong>This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.</p>

scholarly journals Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

2019 ◽  
Vol 17 (1) ◽  
pp. 40
Author(s):  
Dian Ratih Laksmitawati ◽  
Umi Marwati ◽  
Vergie Indriani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glycemic Index ◽  
Total Acid ◽  
Macronutrient Composition ◽  
Protein Levels ◽  
Macronutrient Content ◽  
Significant Difference ◽  
Index Value ◽  
Carbohydrate Contents

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.

scholarly journals Comparative Study on the Nutritional and Antioxidant Components of Fruit Parts of Citrullus lanatus

2020 ◽  
pp. 39-51
Author(s):  
Stanley Kanayochukwu Nnenne ◽  
Kingsley Ikechukwu Ubaoji ◽  
Uchechukwu Chibuzo Ogbodo ◽  
Victor Henry Azubuike Enemor ◽  
Adebayo Afees Oladejo
Keyword(s):  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The People ◽  
Dpph Scavenging Activity ◽  
Student’S T ◽  
Dpph Scavenging ◽  
Student’S T Test

Aim: Citrullus lanatus is a fruit widely consumed for its pulp though incompletely, as its other parts (seed and rind) are discarded and may possibly offer bioactive compounds involved in ameliorating certain disease conditions. Hence, this study aimed at comparatively investigating the nutritional composition and antioxidant properties of the seed, pulp and rind of C. lanatus so as to inform the inclusion of these different parts into the fare of the people. Methodology: Standard analytical methods of Association of Official Analytical Chemists were used to determine proximate, phytochemical, vitamin, mineral and antioxidant aspects of the fruit parts. The results were analyzed using Student’s t-test at .05. Results: The proximate analysis showed a high moisture value in the pulp (93.34 +/- .82) followed by the rind (77.11 +/- 3.44) and the seed (10.00 +/- .48). High crude protein and fiber contents were both noted in the seed followed by the rind and pulp. Mineral determinations revealed potassium to be abundant in the rind (452.31mg/kg) than the seed (305.7mg/kg) and the pulp (100.5mg/kg), followed by calcium occurring more in the rind (292.61mg/kg) than in the pulp (257.21mg/kg) and seed (227.45mg/kg) and then manganese being the least concentrated among the minerals. The investigated phytochemical principles revealed the highest concentration of cardiac glycosides in the seed (14.82 +/- .66) than the rind (1.95 +/- 0.80) and pulp (1.10 +/- 0.17), followed by saponins occurring most in the rind (12.05 +/- 3.91) than the seed (10.17 +/- 0.63) and pulp (.13 +/- .01). The seed had the highest DPPH scavenging activity followed by the rind and pulp respectively. The seed also showed a higher reducing power and lipid peroxidation capacities than the other fruit parts suggesting a potent property for antioxidant activity in the fruit parts of C. lanatus. Conclusion: The findings imply that both seed and rind of C. lanatus can be good sources of nutritional, phytochemical and antioxidant components in addition to the pulp which is commonly consumed and these may be implicated in management of certain diseases with further evidential research.

scholarly journals Antioxidant Activity and Anti-Nutritional Factors in Acacia Nilotica Gum

2021 ◽  
Vol 11 (6) ◽  
pp. 42-51
Author(s):  
Kazi Layla Khaled ◽  
Rukshana Irani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Acacia Nilotica ◽  
Nutritional Factors ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Relationship Of ◽  
Gallic Acid Equivalent ◽  
Food Commodity

The rapidly growing civilization and economy need the judicious usage of floral and faunal heritage. Acacia nilotica (Family: Fabaceae) is a beneficial plant species and each part of it exhibits numerous biological and pharmacological effects. The gum exudates of Acacia nilotica trees are underutilized plant products that can be explored for their potential as a therapeutic and curative agent. Its nutritional composition, interaction with anti-nutritional factors and antioxidants can determine its utility as a food. The present investigation was aimed to estimate the anti-nutritional factors and antioxidant activity of Acacia nilotica gum. It also focused on establishing a relationship of the obtained data with the ethnomedicinal and pharmacological properties claimed in the literature. The analysis was carried out using standard methods and protocols involving spectrophotometric and gravimetric principles. The anti-nutritional components like tannin, trypsin inhibitor, phytate, oxalate, total saponin, steroidal saponins, alkaloid content of Acacia nilotica gum was found to be 0.2369±0.0354 g tannic acid equivalent/100 g, 0.0108±0.0037 TIU/mg, 156.3333±9.4516 mg/100 g, 132.5±28.3152mg/100 g, 12.7183±6.7788 mg diosgenin equivalent /g, 0.0705±0.01 mg diosgenin equivalent /g, 0.1333±0.0577 g/100 g respectively. The amounts of total phenols and flavonoids was determined to be 8.0033±2.7211 mg of gallic acid equivalent/g sample, 0.0458±0.0186 mg quercetin equivalent /g sample respectively with a significant DPPH Scavenging activity. The results indicate that the quantity of anti-nutritional factors in gum is within the range of the contents of anti-nutritional factors found in commonly consumed foods. The substantial presence of phenol, flavonoids and DPPH activity in the gum indicates the presence of high antioxidant properties. The presence of anti-nutritional factors and antioxidants in favourable levels can impart diverse physiological responses. The present study concluded that Acacia nilotica gum can be used as a nutritious food commodity with a plethora of recuperative activities.

scholarly journals Antioxidant Activity and Anti-Nutritional Factors in Acacia Nilotica Gum

2021 ◽  
Vol 11 (6) ◽  
pp. 42-51
Author(s):  
Layla Khaled Kazi ◽  
Rukshana Irani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Acacia Nilotica ◽  
Nutritional Factors ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Relationship Of ◽  
Gallic Acid Equivalent ◽  
Food Commodity

The rapidly growing civilization and economy need the judicious usage of floral and faunal heritage. Acacia nilotica (Family: Fabaceae) is a beneficial plant species and each part of it exhibits numerous biological and pharmacological effects. The gum exudates of Acacia nilotica trees are underutilized plant products that can be explored for their potential as a therapeutic and curative agent. Its nutritional composition, interaction with anti-nutritional factors and antioxidants can determine its utility as a food. The present investigation was aimed to estimate the anti-nutritional factors and antioxidant activity of Acacia nilotica gum. It also focused on establishing a relationship of the obtained data with the ethnomedicinal and pharmacological properties claimed in the literature. The analysis was carried out using standard methods and protocols involving spectrophotometric and gravimetric principles. The anti-nutritional components like tannin, trypsin inhibitor, phytate, oxalate, total saponin, steroidal saponins, alkaloid content of Acacia nilotica gum was found to be 0.2369±0.0354 g tannic acid equivalent/100 g, 0.0108±0.0037 TIU/mg, 156.3333±9.4516 mg/100 g, 132.5±28.3152mg/100 g, 12.7183±6.7788 mg diosgenin equivalent /g, 0.0705±0.01 mg diosgenin equivalent /g, 0.1333±0.0577 g/100 g respectively. The amounts of total phenols and flavonoids was determined to be 8.0033±2.7211 mg of gallic acid equivalent/g sample, 0.0458±0.0186 mg quercetin equivalent /g sample respectively with a significant DPPH Scavenging activity. The results indicate that the quantity of anti-nutritional factors in gum is within the range of the contents of anti-nutritional factors found in commonly consumed foods. The substantial presence of phenol, flavonoids and DPPH activity in the gum indicates the presence of high antioxidant properties. The presence of anti-nutritional factors and antioxidants in favourable levels can impart diverse physiological responses. The present study concluded that Acacia nilotica gum can be used as a nutritious food commodity with a plethora of recuperative activities.

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