scholarly journals Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 456-467
Author(s):  
S.E. Ramashia ◽  
E.T. Gwata ◽  
S. Meddows-Taylor ◽  
T.A. Anyasi ◽  
A.I.O. Jideani
Keyword(s):  
Zinc Oxide ◽  
Finger Millet ◽  
Value Added ◽  
Nutritional Composition ◽  
Micronutrient Deficiencies ◽  
Vitamin B2 ◽  
White Flour ◽  
Reference Samples ◽  
Value Added Products

Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.

Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum)

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Manisha Verma ◽  
Kiran Grover ◽  
Navjot Kaur
Keyword(s):  
Rating Scale ◽  
Value Added ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Lepidium Sativum ◽  
Micronutrient Deficiencies ◽  
Garden Cress ◽  
Cent Level ◽  
Value Added Products ◽  
Composition Of Products

The present study was undertaken to analyse the nutritional and antinutritional composition of products developed by incorporating dehydrated garden cress leaves at acceptable levels. The traditional products namely chapati, moong dal and aloo sabji were prepared by using dehydrated garden cress leaves at 2.5 to 10 per cent level and organoleptically evaluated by using nine point hedonic rating scale. Dehydrated leaves and developed products were analyzed for the proximate composition, total and soluble iron, vitamin C, b- carotene and antinutritional factors like phytates and oxalates. Sensory evaluation revealed that supplementation of dehydrated leaves was most acceptable at 10 per cent in chapati and 7.5 per cent in moong dal and aloo bhurji. Addition of dehydrated leaves significantly improved protein (7.03 to 21.64 g/100g), fat (1.39 to 6.14 g/100g), fibre (1.99 to 2.81 g/100g), iron (8.68 to 12.3 mg/100g) and b- carotene (630 to 1550 µg/100g) content of supplemented products. Dehydrated garden cress leaves can be utilized like other greens for development of acceptable products. Awareness regarding the nutritional composition and utilization of dehydrated garden cress leaves in diet for prevention of micronutrient deficiencies needs to be generated.

Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 302-309
Author(s):  
Pallavi Joshi ◽  
Beena Mathur
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Micronutrient Deficiencies ◽  
Limited Information ◽  
Content Type ◽  
Green Leafy Vegetables ◽  
Value Added Products

Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

Advances in biosorption of microelements – the starting point for the production of new agrochemicals

2015 ◽  
Vol 35 (3) ◽  
pp. 115-133 ◽  
Author(s):  
Izabela Michalak ◽  
Anna Witek-Krowiak ◽  
Katarzyna Chojnacka ◽  
Amit Bhatnagar
Keyword(s):  
Value Added ◽  
Micronutrient Deficiencies ◽  
Plant Cultivation ◽  
Starting Point ◽  
Feed Supplements ◽  
Low Toxicity ◽  
Innovative Fertilizers ◽  
New Generation ◽  
High Bioavailability ◽  
Value Added Products

AbstractThis paper reports the advances in biosorption of trace elements to produce value-added products for agriculture. Innovative fertilizers and dietary feed supplements can be produced by biosorption, where micronutrients are bonded with biological material. The process is controlled by the equilibrium between functional groups and micronutrient ions (e.g., Cu(II), Mn(II), Fe(II), Zn(II)), yielding the products with controlled release properties. The latter assumes high bioavailability and low toxicity to plants and animals. This makes it possible to biofortify food of plant and animal (meat, milk, eggs) origin with microelements and produce a new generation of functional food, rich in microelements. Regulatory issues related with micronutrient dietary feed supplements and fertilizers were discussed. Special attention has been paid to micronutrient deficiencies in plant cultivation and animal nutrition and to the methods of overcoming this problem. The applicability of biosorption to supplement bioavailable form of nutritionally significant elements was discussed. Current developments of biosorption-based technologies for agriculture were presented.

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

Nutritional Composition of Value Added Products Prepared from Dillenia indica Linn.

2018 ◽  
Vol 25 (1) ◽  
pp. 23-26
Author(s):  
Nibedita Baruah Dutta ◽  
◽  
P.C. Saikia ◽  
S.C. Biswas ◽  
Hrishikesh Sarmah ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Dillenia Indica ◽  
Value Added Products

The paper, deals with the utilitarian aspect of the fruits of Dillenia indica Linn.

scholarly journals Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Yutika Narzary ◽  
Sandeep Das ◽  
Arvind Kumar Goyal ◽  
Su Shiung Lam ◽  
Hemen Sarma ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Potential Hazard ◽  
Cultural Significance ◽  
Fish Products ◽  
Fermented Fish ◽  
Food Industries ◽  
Catabolic Activity ◽  
Technology Processes ◽  
Value Added Products

AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

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