Chemical Composition and Physicochemical Characteristics of Two Varieties of Bambara Groundnut (Vigna subterrenea) Flours

2006 ◽  
Vol 6 (9) ◽  
pp. 1900-1903 ◽  
Author(s):  
M.O. Aremu ◽  
O. Olaofe . ◽  
E.T. Akintayo .
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characteristics ◽  
Bambara Groundnut

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

scholarly journals Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts

2013 ◽  
Vol 48 (3) ◽  
pp. 167-178 ◽  
Author(s):  
AA Olaleye ◽  
EI Adeyeye ◽  
AJ Adesina
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Proximate Composition ◽  
Crude Protein ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Good For

The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

2007 ◽  
Vol 101 (2) ◽  
pp. 673-681 ◽  
Author(s):  
Salma Cheikh-Rouhou ◽  
Souhail Besbes ◽  
Basma Hentati ◽  
Christophe Blecker ◽  
Claude Deroanne ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nigella Sativa ◽  
Lipid Fraction ◽  
Physicochemical Characteristics

Chemical composition and physicochemical characteristics of shale tar from the Kotsebinskoe deposit

2017 ◽  
Vol 51 (6) ◽  
pp. 355-357 ◽  
Author(s):  
S. B. Romadenkina ◽  
A. A. Sverchkov ◽  
A. Yu. Zemlyakov ◽  
E. V. Lobankov ◽  
V. S. Ilyasov
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characteristics

scholarly journals Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

2016 ◽  
Vol Volume 112 (Number 1/2) ◽  
Author(s):  
Yvonne Maphosa ◽  
Victoria. A. Jideani ◽  
◽  
Keyword(s):  
Food Systems ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Bambara Groundnut ◽  
Bulking Agents ◽  
Wet Milling ◽  
Fat Replacers ◽  
Total Sugar Content ◽  
Dietary Fibres ◽  
Milling Method

Abstract The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.

scholarly journals Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

2017 ◽  
Vol 38 (4) ◽  
pp. 1841
Author(s):  
Ben-Hur Ramos Ferreira Gonçalves ◽  
Grazielly De Jesus Silva ◽  
Daniele Gomes Conceição ◽  
Antonio Silvio do Egito ◽  
Sibelli Passini Barbosa Ferrão
Keyword(s):  
Chemical Composition ◽  
Electrophoretic Analysis ◽  
Physicochemical Characteristics ◽  
Buffalo Milk ◽  
Water Soluble ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Sds Page

Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production.

Chemical Characterization of Saline Lake and Playa Salts in Qaidam Basin: Implications for Climates of Planet Earth and Mars

2021 ◽  
Author(s):  
Wanyu Liu ◽  
Jun Li ◽  
Luis Santos ◽  
Johan Boman ◽  
Xiying Zhang ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Saline Lakes ◽  
Saline Lake ◽  
Qaidam Basin ◽  
Chemical Characterization ◽  
Physicochemical Characteristics ◽  
Global Scale ◽  
Factors Affecting ◽  
Complex Chemical Composition ◽  
The Common

<p>Salt aerosol from saline lakes and playas has been recognized to affect climate in the global scale, but the understandings of the chemical and physical natures of these salts are still limited due to their complex chemical composition. The Qaidam Basin, one of the largest and driest deserts on Earth, is composed of many saline lakes and is regarded as a good terrestrial analogue for Mars due to similar environment conditions and elementary composition(Xiao et al., 2017). The study on the chemical characteristics of salts from Qaidam Basin is helpful to explore their influences on climate and reveal the physical and chemical factors affecting the paleoclimate of both Planet Earth and Mars.</p><p> </p><p>In this study, four types of salt samples (brines, crystalized brines, lakebed salts and crust salts) collected at and near four saline lakes (Chaka, Keke, Qarhan and Mang’ai) in the Qaidam Basin are studied for their physicochemical characteristics. The common cations (Na<sup>+</sup>, K<sup>+</sup>, Mg<sup>2+</sup> and Ca<sup>2+</sup>) and anions (Cl<sup>−</sup>, SO<sub>4</sub><sup>2−</sup>, and NO<sub>3</sub><sup>−</sup>) are determined by ion chromatography (IC), and the elemental compositions are measured by energy dispersive X-ray fluorescence (EDXRF) spectrometry. The chemical composition results are analyzed by positive matrix factorization (PMF)(Paatero and Tapper, 1994). The pH of sample brines and solutions are measured, and the governing factors are discussed.</p><p> </p><p>The common elements detected by XRF and IC have excellent consistency. Notably, the crystalized brines exhibit similar ionic compositions with brines, suggesting that the crystalized brines well reflect the complex mineral composition of brines and evaporative crystallization can be used for brine preservation. However, the natural solid salts (lakebed salts and crust salts) present obvious composition differences. Mg<sub>2</sub><sup>+</sup> and SO<sub>4</sub><sup>2-</sup> are primarily found in brines, while the natural solid salts are dominated by NaCl and KCl. The pH of the brines and salt solutions are found to correlate to Mg<sup>2+</sup> concentrations and potentially affected by ambient CO<sub>2</sub> uptake. The electrical conductivities of sample solutions are not linearly scaled by the dilution factors, indicating that balanced reactions and buffer systems exist in the salt textures. Three interpretable factors are identified by the PMF analysis, and the differences of sample types and sampling sites are clearly reflected by the three factors. The lakebed salts (except for the QH lakebed salt) presented excellently correlation with the crust salts, and the crystalized salts are greatly correlated with the brines. This study improves the understandings of the physiochemical features of saline lake and playa salts in Qaidam Basin, and the roles that surface salts potentially play in the climate systems of both Planet Earth and Mars are discussed.</p><p> </p><p><strong>Reference</strong></p><p>Paatero, P., and Tapper, U., Environmetrics, 5, 111-126, <strong>1994</strong>.</p><p>Xiao, L., Wang, J., Dang, Y., et al., Earth-Sci Rev, 164, 84-101, <strong>2017</strong>.</p>

Sign in / Sign up

Export Citation Format

Share Document