Proximate Composition, Physiological Changes during Storage, and Shelf Life of Some Nigerian Varieties of Yams (Dioscorea species)

2014 ◽  
Vol 3 (4) ◽  
pp. 553-562 ◽  
Author(s):  
C. Frank
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Physiological Changes ◽  
Dioscorea Species

scholarly journals Physiological Changes and Shelf-Life Extension of Papaya (Carica papaya L.) cv. Red Lady as Influenced by Pre-Harvest Spray of Plant Elicitors

2020 ◽  
Vol 9 (5) ◽  
pp. 2599-2608
Author(s):  
Sreedhar Devarakonda ◽  
C. Madhumathi ◽  
V. Umamahesh ◽  
L. Mukunda Lakshmi ◽  
M. Lakshmi Narayana Reddy ◽  
...  
Keyword(s):  
Shelf Life ◽  
Carica Papaya ◽  
Life Extension ◽  
Physiological Changes ◽  
Shelf Life Extension

scholarly journals Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura

2021 ◽  
Vol 13 (1) ◽  
pp. 52-57
Author(s):  
Kristina Haryati ◽  
Nurlita Dianingsih
Keyword(s):  
Small Business ◽  
Shelf Life ◽  
Key Words ◽  
Protein Level ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Moisture Level ◽  
Smoked Fish ◽  
Open Process ◽  
Fat Level

Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling and preservation to increase its shelf life. Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Papua, is still carried out traditionally with capital and small business scale so that the use of tools is still simple. The aim of this research was to study the proximate composition of smoked yellowfin fish, which were taken from different producers in Youtefa Market, Jayapura City, Papua. The analysis on smoked yellowfin fish applied of proximate analysis (moisture level, ash level, fat level, and protein level). The result of this research showed that the highest moisture level was EK.K sample with 67.17%.  The highest value of ash level was EK.T­1 sample with 8.15%. The highest of fat and protein level were EK.K sample, with 18.63% and 6.42%, respectively.  Key words: Smoked yellowfin, proximate analysis. 

scholarly journals Effects of processing methods on nutritional composition of fish pampus argenteus (white pomfret) in iran

10.5219/1274 ◽  
2020 ◽  
Vol 14 ◽  
pp. 412-416
Author(s):  
Ali Aberoumand
Keyword(s):  
Shelf Life ◽  
Fish Species ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Fish Fillet ◽  
Processing Methods ◽  
Fish Products ◽  
Nutritional Values ◽  
Frying Process ◽  
Pampus Argenteus

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Cuticle Differences during Ripening of Normal and rin Tomato Fruits

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825A-825
Author(s):  
A. Mendoza-Wilson ◽  
J. Siller ◽  
E. Bringas ◽  
J. Ojeda ◽  
J. M. Báez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mutant Gene ◽  
The Other ◽  
Physiological Changes ◽  
Epicuticular Waxes ◽  
Weight Changes ◽  
Tomato Fruits ◽  
Wide Range ◽  
Respiratory Behavior ◽  
Ripening Inhibitor

Ripening mutant gene rin (ripening inhibitor) in tomato inhibits, or greatly slows down, a wide range of processes related to ripening of the fruit, leading to a markedly extended shelf life. Although the use of films or coatings has been shown to retard ripening, the natural film that covers the fruit and delimits interchange with the environment, the cuticle, has not been well-characterized and related to ripening. The objective of this work was to characterize cuticle changes and establish their relationship with respiratory behavior. Turning tomato fruits with the gene rin, selection S-164 and normal tomato fruits were stored under marketing conditions (20C; 65% to 70% RH) to determine cuticular and physiological changes. Parameters evaluated were: cuticular weight changes (CW), permeability, soluble cuticular lipids (SCL), and epicuticular waxes (EW). In addition CO2 production was monitored every other day. Normal fruit increased in CW from 1.17 to 1.30 mg·/cm–2 and its EW from 11.49 to 24.49 μg·cm–2. On the other hand, rin tomatoes declined in CW and EW during storage. Both kind of fruits decreased their SCL content. Normal tomatoes exhibited the characteristic climacteric peak and showed an increase of cuticle permeability, while in rin tomatoes, these changes were not expressed.

scholarly journals Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
D. P. MarkManuel ◽  
Jackson Godwin
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Proximate Composition ◽  
Ash Content ◽  
The Other ◽  
Fibre Content ◽  
Crude Fibre ◽  
Edible Insect ◽  
Mineral Levels ◽  
Carbohydrate Contents

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet. This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

Comparative Studies on the Proximate Composition of Three Tubers of Dioscorea Species in Anyigba, Kogi State

2019 ◽  
Vol 8 (1) ◽  
pp. 138-142
Author(s):  
Adegboyeda Adeniji ◽  
Apovughaye Taiga ◽  
M S Ayodele
Keyword(s):  
Proximate Composition ◽  
Third World ◽  
Proximate Analysis ◽  
Diabetic Patients ◽  
Composite Flour ◽  
Crude Fibre ◽  
Low Carbohydrate ◽  
Balance Diet ◽  
Dioscorea Species ◽  
The Third World

The third world countries are not just suffering from food shortage, they are also plagued by malnutrition which stems from poverty coupled with inadequate informations about the nutritional contents of foods consume by most of her populace. Yam is a stable food consume by millions of Nigerians and the decision of which species to consume is often based on palatability and availability. Proximate analysis was carried out on D. rotundata., D. cayenensis and D. alata to compare their protein, carbohydrate, moisture, crude fibre, fat and ash content. The result reveals that Carbohydrate content of D. cayenensis (50.60%) was higher when compared to D. rotundata (48.8%) and D. alata (36.02%).  Also, the crude fibre of D. alata (5.26%) was significantly higher compared to D. cayenensis (4.86%) and D. rotundata (4.75%), similar result was obtained for the protein content of D. alata; which was 3.46% compared to D. cayanensis (2.13%) and D. rotundata (1.61%) respectively. This research concludes that the proximate composition of the Dioscorea species studied varied significantly. Yam consumers and nutritionist are advised to select their yam species in view of the various proximate constituents to achieve a well balance diet in terms of food and composite flour. The cultivation of the D. alata species should be encouraged because of its low Carbohydrate and high protein contents, thus making it suitable for diabetic patients or people suffering from related illnesses.

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