scholarly journals Varietal Effects on the Nutrient Composition of Saccharum Officinarum

2018 ◽  
Vol 5 (4) ◽  
pp. 136
Author(s):  
Chuku, E. C. ◽  
Emiri, U. N.
Keyword(s):  
Sugar Content ◽  
Saccharum Officinarum ◽  
Proximate Analysis ◽  
Nutrient Composition ◽  
Food Science ◽  
State University ◽  
Total Sugar Content ◽  
Soluble Solid ◽  
Red Variety ◽  
Rivers State

Studies on the varietal effects on the nutrient composition of Saccharum officinarum were carried out in the Department of Plant Science and Biotechnology and the Food Science and Technology Laboratories in Rivers State University. The sugar components assessed were glucose, fructose and sucrose. Sucrose was highest in both varieties compared to others. Nevertheless, the yellow variety had higher total sugar content (82. 9±0.00). The assessment of mineral composition of S. officinarum showed that the red variety had higher values for all the parameters namely calcium, sodium, iron, chlorine, copper, phosphorus and magnesium with an exception in potassium, sulphur and carboxylic acid which were higher in the yellow variety.  It was also observed that vitamins A and C values were higher in the red variety. The proximate analysis indicated that the red variety had higher values for carbonate ash, cane fibre, solid bagasse, soluble solid and salt. However, moisture (76.5±0.02), protein (0.71±0.01) and juice fibre (0.8±0.01) were higher in the yellow variety.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

scholarly journals Phytochemical, Proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria

2013 ◽  
Vol 2 (6) ◽  
pp. 1 ◽  
Author(s):  
Igile G. O. ◽  
Iwara I. A. ◽  
Mgbeje B. I. A. ◽  
Uboh F. E. ◽  
Ebong P. E.
Keyword(s):  
Sesquiterpene Lactones ◽  
Sugar Content ◽  
Fatty Acid Content ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Nutrient Composition ◽  
Leafy Vegetable ◽  
Crude Fibre ◽  
Leaf Sample ◽  
Green Leafy Vegetable

<p>The leaf of <em>Vernonia calvaona</em> was analysed for its phytochemical, proximate, anti-nutrient, mineral elements and vitamin compositions using standard analytical procedures. Flavonoids (7.07 ± 0.43%) were the most dominant plant secondary compound, followed by steroidal saponins (4.42 ± 0.23%), phenolic compounds (3.19 ± 0.05%), and carotenoids (1.62 ± 0.11%). Alkaloids (1.26 ± 0.13%), and sesquiterpene lactones (1.64 ± 0.13%) were also present in the plant. The proximate analysis of the fresh leaf gave a carbohydrate content of 20.80± 0.67 mg/100 g, with a corresponding reducing sugar content of 8.56 ± 0.06 mg/100 g. The sample also gave a protein content of 19.80 ± 0.61 mg/100 g and fat content of 4.17 ±0.15 mg/100 g respectively. The total fatty acid content of the plant was 3.57 ± 0.52 mg/100 g. Overall the green-leafy vegetable of <em>Vernonia calvaona</em> which is usually eaten raw and fresh contains a very balanced nutrient composition and provides a total metabolising energy value of 844.49 ± 6.19 KJ/100 g. The plant has a crude fibre content of 7.63 ± 0.22 mg/100 g and an ash content of 10.67 ± 0.33 mg/100 g respectively. The anti-nutrient levels, including oxalates (0.34 ± 0.04 mg/100 g), phytates (0.94 ± 0.04 mg/100 g) and cyanates (0.09 ± 0.01 mg/100 g) were low compared to many known vegetables. The leaf is rich in vitamins (Vit C 11.33 ± 0.88, Vit A 0.61 ± 0.01 and Vit E 0.99 ± 0.13 mg/100 g). The leaf is also rich in vitamins B<sub>1</sub>, B<sub>2</sub>, B<sub>6, </sub>niacin and folic acid. The mineral profile of the leaf sample is also impressive, and includes some key elements such as, Fe, Zn, Ca, Na, K, Mg, P and Se. It may be concluded that the leaves of <em>V. calvaona</em> contribute to nutrient intake by the consuming populations in Nigeria and can serve as an antimalarial, antidiabetic, fertility agent, anti-cancer, anti-ulcer and cardioprotective agent.</p>

scholarly journals The Effects of Nephtaline Acidamid (NAD) on Preharvest Drop of `Golden Delicious' Apples

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 686c-686
Author(s):  
A. Talaie ◽  
H. Arouie
Keyword(s):  
Sugar Content ◽  
Solid Material ◽  
Fruit Weight ◽  
Quality Improvements ◽  
Total Acid ◽  
Total Sugar Content ◽  
Yield Increase ◽  
Fruit Drop ◽  
Golden Delicious ◽  
Soluble Solid

To determine the effect of NAD on prevention of preharvest fruit drop of `Golden Delicious' apples, a range of studies were conducted for 2 years in the Kamalabad area in Karaj City-Iran. In this experiment NAD at 10 and 15 ppm concentrations were applied in two intervals of 2 and 3 weeks before harvesting (131 and 138 days after full bloom) and at the same time nontreated trees were used as control plants. The results indicate that applying NAD reduces the preharvest fruit drop percentage and then is followed by the yield increase. Fruit drop percentage, fruit weight, length, diameter and volume changes, amount of soluble solid material, total sugar content, total acid content, fruit juice pH, and flesh firmness were measured and analyzed in this experiment. According to the results of this experiment using NAD not only prevents the preharvest fruit drop of `Golden Delicious' apples, but any unsuitable changes on the qualitative property of the fruit are avoided and there even is quality improvements in some cases compared to control trees.

scholarly journals Genetic gain from selection of vineyard peach native population

Genetika ◽  
2011 ◽  
Vol 43 (3) ◽  
pp. 457-463 ◽  
Author(s):  
Vera Rakonjac ◽  
Dragan Nikolic ◽  
Milica Fotiric-Aksic
Keyword(s):  
Genetic Variability ◽  
Genetic Gain ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Native Population ◽  
Total Sugar Content ◽  
Start Up ◽  
Soluble Solid ◽  
Selection Of

Vineyard peach native population in our country represents important and rich source of genetic variability. Establishment of the genetic gain and differences concerning genetic variability are very important in selection of the genotypes with different usability. In according to the start up population and after selection of 25% intensity important properties such as fruit quality indexes were examined. Those were fruit weight, output, appearance, taste, aroma, soluble solid and total sugar content and titratable acidity. Besides variability components, coefficient of variation and heritability coefficient, expected and realized genetic gain was determined as well. In the start up population the lowest variability was established for output (CV=1.3%) and the highest for titratable acidity (CV=28.4%). For all analyzed characteristics, medium up to high values for heritability coefficient were determined in both start up population and selected genotypes. As a result of the selection in all properties came to genetic variance decreasing except in fruit appearance. Realized genetic gain was on the level or little lower that expected one for the majority of the properties.

scholarly journals Pathological Evaluation and Nutritional Composition of Golden Melon (Cucumis Melo)

2018 ◽  
Vol 5 (4) ◽  
pp. 129
Author(s):  
Chuku, E. C. ◽  
Emiri, U. N.
Keyword(s):  
Cucumis Melo ◽  
Soft Rot ◽  
Total Solid ◽  
Nutritional Composition ◽  
Composition Analysis ◽  
Food Science ◽  
State University ◽  
Offensive Odour ◽  
Pathological Evaluation ◽  
Rivers State

Studies on the pathological evaluation and nutritional composition of golden melon was carried out in the Plant Pathology and Food Science and Technology Laboratories in the Rivers State University. The freshly harvested fruits of the golden melon had high amount of moisture (58±0.04), sucrose, total solid, lipid with very low ash (0.56±0.00). Mineral composition analysis also revealed high amount of calcium (98.5±0.01), moderate quantity of potassium, and low amount of phosphorus (21.4±0.00). Vitamins A and C were also present in the fruits. Other components found were lactic acid and saponnins which occurred in minute quantities.Pathological evaluation of the associated fungi showed that five different fungi with varying degrees of incidence were associated with the spoilage of the fruits of golden melon. These fungi were Botrytis cinerea (60%), Aspergillus flavus(30%), Aspergillus niger and Aspergillus tamari (5%) respectively while Muccor species recorded the highest incidence (70%). However, all the fungal isolates were found to be pathogenic causing soft rot characterized by oozing of water with offensive odour.

scholarly journals EFFECT OF FUSARIUM NYGAMAI INFECTION ON THE CHEMICAL COMPOSITION OF FLOUR FROM TWO YAM VARIETIES

2015 ◽  
Vol 12 (1) ◽  
pp. 3881-3887
Author(s):  
Omodamiro Rachel Majekodunmi ◽  
Ojimelukwe P.C ◽  
Asiedu R ◽  
Etudaiye H.A
Keyword(s):  
Vitamin C ◽  
Sugar Content ◽  
Nutrient Composition ◽  
Total Sugar ◽  
Tannin Content ◽  
C Protein ◽  
Nutritional Values ◽  
Total Sugar Content ◽  
Storage Losses ◽  
Yam Flour

Yams (Dioscorea spp) are among the oldest food crops. It is estimated that after six months of storage up to 56% of the crop is lost to rot.  In Nigeria, fresh yam tubers are used for production of Elubo (yam flour) for preparation of amala, as it is called among the Yoruba in Western Nigeria, and akwunaji in the east of the River Niger. Many researchershave emphasized the importance of microbial rotting in causing storage losses. This study evaluated the effect of yam rot on the nutritional values of Fusarium infected yam tubers.Tubers from two yam (Dioscorea rotundata Poir.)varieties-Nwopoko and TDr95/19177-were infected with Fusarium nygamai pure culture and stored for 12 weeks, after which the tubers were used to produce yam flour and were analyzed for their nutrient composition comprising: dry matter/ moisture content, ash, total sugar, starch, amylose, vitamin C, protein and tannins. Wholesome yams of the same varieties were also used to produce yam flour and equally evaluated for the same nutrients. Infection with Fusariumnygamai led to a significant reduction (p<0.05) in the nutrient composition of the infected yam flour compared with those ofwholesome samples. Vitamin C content reduced from 41.10 to 27.26 (mg/100g) in variety Nwopoko and 36.30 to 30.53 (mg/100g); in variety TDr95/19177. Corresponding values for protein content was from 5.05 to 4.60% and 4.93 to 4.62%; Ash Content from 1.32 to 1.30% and 1.36 to 1.24%; Total Sugar Content from 5.34 to 5.20% and 5.21 to 5.02%; Starch 78.71 to 77.61 and 89.28 to 81.53%; Amylose from 29.95 to 28.87% and 30.01 to 27.95%. However, an increase in the tannin content – (1.84 and 1.94 mg/g) as against (0.31 and 0.26 mg/g) in Nwopoko and TDr 95/19177 varieties respectively was observed. The increase in the tannin content implies an increase in the antinutrient composition. The tendency to produce Elubo used for preparation of amala with rotten yam (possibly Fusarium infected) should be discouraged.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
Yu Kryzhova ◽  
◽  
O Deyak ◽  
Keyword(s):  
Risk Factor ◽  
Human Health ◽  
Activity Index ◽  
Sugar Content ◽  
Control Sample ◽  
Food Product ◽  
Experimental Investigations ◽  
Energy Value ◽  
Total Sugar Content ◽  
Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content
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