Application of chia (<i>Salvia hispanica</i>) seeds as a functional component in the fortification of pineapple jam

Nduko, John Masani; Maina, Rita W.; Muchina, Rose K.; Kibitok, Simon K.

doi:10.1002/fsn3.819

Cited by 26 publications

(21 citation statements)

References 18 publications

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“…Due to worldwide jam consumption, there is a chance to use fruit jams as delivery vehicles for functional components that have physiological benefits (causing reduction of certain ailments). On the other hand sensory characteristics should not be changed significantly since in that case there is a higher chance of consumers not acceptance [21].…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

2020

Biointerface Res Appl Chem

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The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.

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Section: Resultsmentioning

confidence: 99%

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

2020

Biointerface Res Appl Chem

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“…The crude fibre was determined as described by Nduko et al (2018) by weighing about 2.000 g of air-dried sample into a 600-ml glass beaker in triplicate, where 100 ml of hot water was added before adding 2.04 N H 2 SO 4 and then the volume was increased to 200 ml. The content of the beaker was boiled for 30 min but the level of the solvent was kept at 200 ml by adding hot water.…”

Section: Proximate Analysismentioning

confidence: 99%

A comparative evaluation of nutrient content of fall armyworm (Spodoptera frugiperda) larvae to other chicken feeds

Emilly¹,

Watako²,

Calleb³

et al. 2022

Afr. J. Agric. Res.

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Fall armyworm (FAW) Spodoptera frugiperda is a devastating pest of over 350 plant species especially the cereal crops such as, maize, sorghum and rice. The pest is currently posing threats to food security in Africa. FAW could be potential animal feed that can supplement chicken feed. However, there is little information on its nutritional profile as poultry feed. The aim of the study was to compare the nutrient content of FAW larvae to other chicken feeds. Proximate analysis was performed on air-dried samples of fall armyworm larvae in order to determine the crude fibre, crude protein, ash, ether extract and carbohydrate contents. Experimental data was compared to secondary data of other chicken feeds to determine the quality of fall armyworm as poultry feed. The results indicated that FAW had crude protein content of (36.9 -63.54)%, crude fibre (9.1 -9.6)%, fat (17.8 -22.9)%, ash (5.6 -7.4)% and carbohydrates (1.65 -3.3)%. From the findings, FAW larvae have nutrients in sufficient quantities to be considered as an alternative source of protein for chicken diets. Therefore, the study recommends use of FAW for chicken feeding.

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“…However, this conventional production method requires a long time and causes a drop in their nutritional values [40,41]. Fortification of the nutritional ingredients in pineapple jams has proven to increase its nutrient content and taste [42,43]. Pineapple is also being transformed into confectionery products such as candy.…”

Section: Commercial Use Of Pineapplementioning

confidence: 99%

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Hamzah

Man

et al. 2021

Agronomy

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Pineapple waste accounts for a significant part of waste accumulated in landfill which will further contribute to the release of greenhouse gases. With the rising pineapple demands worldwide, the abundance of pineapple waste and its disposal techniques are a major concern. Exploiting the pineapple waste into valuable products could be the most sustainable way of managing these residues due to their useful properties and compositions. In this review, we concentrated on producing useful products from on-farm pineapple waste and processing waste. Bioenergy is the most suitable option for green energy to encounter the increasing demand for renewable energy and promotes sustainable development for agricultural waste. The presence of protease enzyme in pineapple waste makes it a suitable raw material for bromelain production. The high cellulose content present in pineapple waste has a potential for the production of cellulose nanocrystals, biodegradable packaging and bio-adsorbent, and can potentially be applied in the polymer, food and textile industries. Other than that, it is also a suitable substrate for the production of wine, vinegar and organic acid due to its high sugar content, especially from the peel wastes. The potentials of bioenergy production through biofuels (bioethanol, biobutanol and biodiesel) and biogas (biomethane and biohydrogen) were also assessed. The commercial use of pineapples is also highlighted. Despite the opportunities, future perspectives and challenges concerning pineapple waste utilisation to value-added goods were also addressed. Pineapple waste conversions have shown to reduce waste generation, and the products derived from the conversion would support the waste-to-wealth concept.

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Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

Cited by 26 publications

References 18 publications

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

A comparative evaluation of nutrient content of fall armyworm (Spodoptera frugiperda) larvae to other chicken feeds

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

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