scholarly journals Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Aemiro Tadesse Zula ◽  
Dagem Alemayehu Ayele ◽  
Woinshet Abera Egigayhu
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Block Design ◽  
Microbial Load ◽  
Plate Count ◽  
Sensory Acceptability ◽  
Powder Concentration ◽  
Leaf Powder ◽  
Mold Count

Background. Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. Method. The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze the proximate composition, antinutritional content, and microbial load data, and a randomized complete block design was used to analyze the acceptability test. Result. The study revealed that in the noodles formulated from 80% durum wheat flour and 20% of moringa leaf powder, the ash, protein, fat, fiber, gross energy, phytate, and tannin content were increased by 39.39%, 10.86%, 153%, 42.2%, 3.43%, 39.83%, and 329.78%, respectively, as compared with noodles made from 100% durum wheat flour. However, moisture, total bacteria count, and yeast and mold count were decreased by 28.71%, 45.52%, and 55.93%, respectively. Similarly, the study also revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. Conclusion. In conclusion, besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Therefore, limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder.

scholarly journals Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Aemiro Tadesse Zula ◽  
Dagim Alemayehu Ayele ◽  
Woinshet Abera Egigayhu
Keyword(s):  
Data Analysis ◽  
Proximate Composition ◽  
Block Design ◽  
Underutilized Crops ◽  
Global Food Security ◽  
Sensory Acceptability ◽  
Randomized Design ◽  
Randomized Complete Block Design ◽  
Gross Energy ◽  
Data Analysis Result

Background. Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, and rice. Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes. Amaranth is one of nutritionally balanced and naturally grown underutilized crops, but it is mainly considered weed in Africa including Ethiopia. Method. The aim of the study is to develop bread from wheat and Amaranthus and to evaluate proximate composition, antinutritional, microbial, and sensory acceptability of bread. The experiment contained 100% wheat as control and four blending proportions (90% wheat and 10% amaranth, 80% wheat and 20% amaranth, 70% wheat and 30% amaranth, and 60% wheat and 40% amaranth). A complete randomized design is used for proximate composition, antinutritional, and microbial data analysis whereas a randomized complete block design with three replications was applied for sensory acceptability. SAS for windows version 9 was used for data analysis. Result. The study revealed that moisture, protein, fat, fiber, and antinutritional content were increased as Amaranthus concentration is increased from 10% to 40%. However, carbohydrate, microbial load, and sensory acceptability were decreased. But the gross energy is constant. Conclusion. From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.

scholarly journals Effect of blending ratio of wheat, orange fleshed sweet potato (Ipomoea batatas L.) powder and haricot bean (Phaseolus vulgaris L.) flour on proximate composition, physical properties and sensory acceptability of biscuits

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 506
Author(s):  
Fieben Kindeya ◽  
Welday Hailu ◽  
Tilku Dessalegn ◽  
Gesessew L. Kibr
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Ipomoea Batatas ◽  
Vitamin A Deficiency ◽  
Standard Methods ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Orange Fleshed Sweet Potato

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

scholarly journals Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra, Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Wahyu Haryati Maser ◽  
MUHAMMAD ZULHAM EFENDI SINAGA
Keyword(s):  
Proximate Composition ◽  
Sensory Characteristics ◽  
Microbial Load ◽  
Crude Fiber ◽  
Plate Count ◽  
Total Carbohydrate ◽  
Drying Time ◽  
Overall Acceptability ◽  
Total Plate Count ◽  
North Sumatra

Abstract. Maser WH, Sinaga MZE. 2021. Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra. Biodiversitas 22: 3440-3445. Holat is the name of traditional food from North Sumatra, Indonesia which has astringent flavor derived from the bark of Phyllanthus emblica. The aims of this study were to determine the proximate composition and evaluate microbial load, and sensory characteristics of instant holat spice. There were 12 treatments, namely the combination of different amounts of bark (15 g, 25 g, 35 g, 45 g) and drying time (20 h, 22 h, 24 h). The proximate composition (moisture, ash, protein, fat, crude fiber, fat, and total carbohydrate content), microbial analysis (total plate count; yeast and mold count), and sensory characteristics (aroma, color, taste, and overall acceptability) were carried out. The results showed that water, protein, fat, crude fiber, and total carbohydrates contents were all significantly different (p < 0.05), except ash content. There was no yeast, mold, and bacterial growth on total plate count. There were no significant differences in all sensory characteristics (aroma, color, taste, and overall acceptability) of instant holat before and after brewing (p ? 0.05). The treatment of F4-24 was the best formula and has the highest score that might be developed as a product of instant holat spice. Further study should be conducted to determine the effect by increasing the amount of bark and evaluating its bioactivity.

scholarly journals The Investigation of Decontamination Effects of Ozone Gas on Microbial Load and Essential Oil of Several Medicinal Plants

2013 ◽  
Vol 5 (1) ◽  
pp. 34-38 ◽  
Author(s):  
Razieh VALI ASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIEE
Keyword(s):  
Medicinal Plants ◽  
Essential Oil ◽  
Block Design ◽  
Microbial Load ◽  
Mentha Piperita ◽  
Gas Treatment ◽  
Zataria Multiflora ◽  
Gas Concentration ◽  
Mold And Yeast ◽  
And Control

Today, Ozone as a disinfectant method, without putting on the harmful effects on human and plant products, it is alternative common methods for disinfection of plant material. The research as a factorial experiment was conducted on the basis of randomized complete block design with three replications and the effects of Ozone gas on decreasing the microbial load of some important medicinal plants include: Peppermint (Mentha piperita), Summer savory (Satureja hortensis), Indian valerian(Valeriana wallichii), Meliss (Melissa officinalis) and Iranian thyme (Zataria multiflora) were investigated. Medicinal plants leaves were treated with Ozone gas concentration 0.3, 0.6 and 0.9 ml/L at times of 10 and 30 then total count, coliform and mold and yeast of the samples were studied. The result showed that Ozone gas decreases microbial load of medicinal plants samples. But Ozone gas and Ozone gas in medicinal plants interaction effect had no effect on essential oil content. The lowest and the highest of microbial load were detected in samples treated with concentration of 0.9 ml/L of Ozone gas and control respectively. The highest and the lowest of microbial load were observed in Iranian thyme and Indian valerian respectively. Also result showed that Ozone gas treatment for 30 min had the greatest of effect in reducing the microbial load and 0.9 ml/L Ozone gas concentration had the lowest of microbial load. Results of this survey reflect that the use of Ozone as a method of disinfection for medicinal plants is a decontamination.

Proximate Composition and Spatio-temporal Heterogeneity of Phytochemicals in Agave sisalana (sisal) adapted in different agro-ecological zones of Punjab, Pakistan

2021 ◽  
Author(s):  
Sobia Shahzad ◽  
Mumtaz Hussain ◽  
Hassan Munir ◽  
Muhammad Arfan
Keyword(s):  
Environmental Conditions ◽  
Proximate Composition ◽  
Block Design ◽  
Temporal Variations ◽  
Proximate Analysis ◽  
Ecological Zones ◽  
Autumn Season ◽  
Spatial Differences ◽  
Different Seasons ◽  
Spatio Temporal

Abstract Exploring extractable phytochemicals from locally adapted sisal plant vegetation vary seasonally at different locations. This study elaborated proximate composition and phytochemical heterogeneity in sisal due to varying environmental conditions analyzed from five districts, i.e., Chakwal, Khushab, Rawalpindi, Faisalabad, and Layyah in Punjab, Pakistan. Extensive surveying and plant sampling across two years 2017-18 and 2018-19, during mid-spring, summer, autumn, and winter seasons were carried out for understanding the seasonal impact on sisal. The present study was designed in a randomized complete block design (RCBD) and analyzed considering seasonal, yearly, and locational impact. The spatial differences in phytochemicals concentration were strongly associated with environmental conditions prevailing in different seasons. Autumn season reflected saponins, tannins, and flavonoids in higher concentrations during 2018-19 while steroids and terpenoids were higher during spring 2018-19. While Spatio-temporal variations in the proximate analysis were more apparent in different samples collected from different districts. Data recorded for the Khushab district and autumn season reflected the higher composition of a proximate analysis and phytochemical contents as compared to other seasons. Overall, the spatial differences in phytochemicals concentration were strongly associated with soils and environmental conditions prevailing in different seasons in selected districts.

scholarly journals Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat

2020 ◽  
Vol 9 (4) ◽  
pp. 175-180
Author(s):  
Ahmad Zaki Mubarok ◽  
Ardelia Winata
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Desirability Function ◽  
High Fiber ◽  
Powder Concentration ◽  
Wide Range ◽  
Powder Addition ◽  
Derringer’S Desirability Function ◽  
Optimum Formula ◽  
And Control

Cookies merupakan salah satu makanan ringan yang disukai disemua kalangan umur. Umumnya cookies terbuat dari tepung terigu, memiliki kandungan karbohidrat dan lemak yang tinggi namun mengandung kadar serat yang rendah. Pada penelitian ini tepung umbi dahlia digunakan sebagai substitusi tepung terigu untuk pembuatan cookies kaya serat. Tujuan dari penelitian ini adalah untuk mengkaji penggunaan tepung umbi dahlia sebagai substitusi tepung terigu dan konsentrasi baking powder dalam formulasi pembuatan cookies. Rasio tepung umbi dahlia dan tepung terigu pada penelitian ini yaitu 15:85, 30:70, dan 45:55; dan konsentrasi baking powder yang digunakan yaitu 1–3% dari berat tepung. Metode Derringer’s Desirability Function digunakan untuk mendapatkan formula terbaik, dengan membandingkan kedekatan nilai karakteristik fisik cookies yang diberi perlakuan dengan karakteristik fisik cookies kontrol sebagai target. Hasil penelitian ini didapatkan formula terbaik untuk pembuatan cookies kaya serat adalah penggunaan rasio tepung umbi dahlia dan tepung terigu sebesar 30:70 dan penggunaan baking powder konsentrasi 3% dengan nilai total desirability (D) sebesar 0,87. Kesimpulan dari penelitian ini adalah cookies kaya serat berhasil dapat diproduksi dengan menggunakan tepung umbi dahlia dan jumlah penambahannya yang terbaik, dapat ditentukan.Effect of Substitution of Wheat Flour with Dahlia Tuber Flour and Concentration of Baking Powder on Physical Properties of Fiber Rich CookiesAbstractCookies are one of the snacks favored by wide range of consumers’s age. Usually, cookies made from wheat flour, which have high content of carbohydrate and fat but low content of fiber. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber rich cookies. The effect of dahlia tuber flour was analyzed in the a varied baking powder addition. Dahlia tuber flour and wheat flour at ratio of 15:85, 30:70, and 45:55 (w/w); and baking powder concentration of 1–3% from total weight of the flour was usedas formula. Optimum formulation was obtained by Derringer’s Desirability Function, which compares the relation value of the physical properties of cookies made with dahlia tuber flour and control cookies which was made of wheat flour. The result showed that optimum formula to produce fiber rich cookies was obtained on the ratio of 30:70 and baking powder at concentration of 3%, with total desirability (D) value of 0.87. As conslusion, high fiber content cookies was succsessfully produced and the best dahlia tuber flour addition was determined optimally.

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