Banana peel and pumpkin seeds are under-utilized by-products or wastes of the household and food processing industry but these could be rich in valuable nutritive compounds. Having a scientific database on the chemical and proximate analysis of the plants cultivated in the particular region would be helpful to the food product manufacturer, educator, researcher, public health personnel, policymaker, and population under food stress. Literature indicates that the nutritional and chemical composition of these under-utilized materials has not been characterized previously. The present study was designed to examine the nutritional, antioxidants, vitamin C, total phenolic and flavonoid contents of peels and seeds flour of selected fruits. Nutritional analysis reveals that the peel flour of Musa acuminata is rich in crude fiber 14.13%, carbohydrate 60.38%, and seed flour of Cucurbita maxima is rich in protein 30.05%, fat 43.81%, dietary fiber 13.81%. BPF showed more antioxidant activity (86.8%), total phenolic and flavonoid content than PSF, which is rich in vitamin C content (9.23 mg/100gm). Industrial by-products can be processed into value-added products such as flour that is more easily stored for further uses. By-product flour can easily include in food formulations due to its excellent nutritional qualities. Optimization of its use is beneficial in terms of nutritional and economical points of view. Environ. Sci. & Natural Resources, 13(1&2): 87-93, 2020
At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That's why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032 (BSTI, 2000). The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.
Amla is sour and astringent taste fruit, making the fruit less palatable to eat directly as fresh fruit; hence it can be consumed in processed form. Preparing powder and candy from amla fruit can increase its acceptability, the market value of it and be utilized to develop new value-added products. Considering this, the present study was designed to evaluate the nutritional compositions, vitamin C content, beta-carotene content, and antioxidant activity of fresh amla and two amla products such as amla powder and amla candy. Between the two products, amla powder contained a significantly (P < 0.05) high amount of dietary fiber (17.67%), protein (4.98%), and ash (9.82%) contents than fresh amla and amla candy. Between two products, vitamin C (298.3 mg/100gm) and beta-carotene (113.55 mg/100gm) contents were significantly (P < 0.05) high in amla powder. But amla candy showed high antioxidant activity (77.75%) than amla powder (59.2%). Results of this study suggested that amla and amla products are a good source of nutrients like vitamin C and different bioactive components. Amla can be utilized in diets as candy and dehydrated powder or flour which is easily included in food formulations due to its excellent nutritional qualities. Optimization of its use is beneficial in terms of nutritional and economical points of view. Environ. Sci. & Natural Resources, 13(1&2): 82-86, 2020
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