Chemical Composition, Nutritional Properties and Antioxidant Activity of Monkey Apple (&lt;i&gt;Anisophyllea laurina &lt;/i&gt;&lt;i&gt;R&lt;/i&gt;&lt;i&gt;.&lt;/i&gt;&lt;i&gt; &lt;/i&gt;&lt;i&gt;Br. ex Sabine&lt;/i&gt;)

Onivogui, Gbago; Zhang, Huaiyuan; Mlyuka, Erasto; Diaby, Mohamed; Song, Yuanda

doi:10.12691/jfnr-2-6-3

Cited by 22 publications

(10 citation statements)

References 21 publications

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“…40 Proper food processing would reduce these anti-nutrients. The phytate content of avocado seed is lower than that of locust bean pulp as reported (6.28±0.06 mg/100 g) by Dahouenon-Ahoussi et al 41 Adegoke et al 42 reported higher values for tannin, oxalate and phytic acid (11.29 g/100 g, 4.07 g/100 g and 12.87/100 g) respectively for avocado seed; however, boiling for 25 min and soaking for 24 hrs effectively reduced the anti-nutritional factors without any adverse effect on the nutritional quality. The anti nutritional components of Terminalia catappa (almond) seeds shows higher values when compared with those of avocado seed.…”

Section: Resultsmentioning

confidence: 58%

Determination of the Chemical Composition of Avocado (Persea Americana) Seed

Ejiofor¹,

Ezeagu²,

Ayoola³

et al. 2018

Adv Food Technol Nutr Sci Open J

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Introduction: This research work was carried out to determine chemical components of Persea americana seed. Persea americana (avocado) is widely grown fruit in parts of South East, Nigeria, where it is used as a medicinal plant in the treatment of several ailments by alternative medical practitioners. Materials and Methods: The chemical components of Persea americana seed includes the proximate and minor components. The fleshy part of the fruit was removed to obtain the seed. The dried seeds were ground to powder and dried to constant weight. Results: The seed is high in carbohydrate (49.03±0.02 g/100 g), lipid (17.90±0.14 g/100 g), protein (15.55±0.36 g/100 g) and moisture (15.10±0.14 g/100 g). It also showed low amounts of ash (2.26±0.23 g/100 g). The seed also presented total oxalate (14.98±0.03 mg/100 g). Levels of tannin (6.98±0.04 mg/100 g) and phytic acid (3.18±0.16 mg/100 g) were also present in low amounts. Conclusion: It seems P. americana seed contains substantial amount of nutrients that could warrant its utilization in animal feed or food.

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Section: Resultsmentioning

confidence: 58%

Determination of the Chemical Composition of Avocado (Persea Americana) Seed

Ejiofor¹,

Ezeagu²,

Ayoola³

et al. 2018

Adv Food Technol Nutr Sci Open J

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“…Other authors perform a qualitative analysis of apple juices [10,11]. Regarding the chemical composition of apples and their juices, the topic is well developed, for example, such data give [12,13,14,15,16,17,18,19,20,21,22,23,24,25,26] and others.…”

Section: Technological Parametersmentioning

confidence: 99%

Agro-ecological and Technological Quality of Some Apples

Sotirov¹,

Glavev²,

Sotirov³

et al. 2021

Wseas Transactions on Environment and Development

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The aim of the study is to investigate cloudy apple juices, produced from 83 apple varieties, grown by the Institute of Agriculture in town of Kyustendil, Bulgaria for their main ecological and technological parameters, in view of their safety for the population and the possibilities for their use as raw material in the food industry. The study found, that the apples are environmentally friendly for the studied parameters. Technologically, there are varieties with the highest juice yields (over 70%) - Defloga, Ginger Gold, Gold Rush, Granny Smith, and Melrose. The most tasty and colored juices of fresh fruit and fruit flour are separated from the Florina, Free Redstar, Ginger Gold, Gold Rush, Golden Delicious, and Granny Smith. Some practically do not give juice and material for fruit flour with the applied method 100% cold-pressed apple juice, but they produce puree with high quality as the Belgolden, Braeburn, Charden, and Red Delicious. There were observed very stable approximate ratios between Conductivity, Total Dissolved Solids, and Salt content in the juices as follows: Cond./TDS=1.5, TDS/Salt=1.3, Cond./Salt=2. Retio between Total Sugar Content and Total Acidity - Brix/pH = 3-5, as the most tasty and with good color juices have ratio Brix/pH=4.

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“…Total fat of alternative milk were determined according to James (1995). Total carbohydrate content (on dry weight basis) was calculated by difference according to Onivogui et al (2014). Energy value of alternative milk was estimated according to the method described by Hunt et al (1987).…”

Section: Chemical Analysismentioning

confidence: 99%

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

El-Bialy

Abd-Elkader

Yousef

2020

Journal of Food and Dairy Sciences

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This study aimed to prepare healthy and tasty alternative milk for lactose and casein intolerance. Plant materials which used to prepare alternative milk were grated coconut, potato powder, corn grain, tiger nut, sorghum seeds, dry bean seeds, sesame seeds and cantaloupe seeds. Chemical, minerals, physical, sensory and color of the alternative milk were determined. Results showed that, there were significant differences between all milk samples in chemical composition (dry weight basis). Protein ranged between 18.26% in cantaloupe seeds milk and 2.10% in white corn milk. Coconut milk had high fat content followed by sesame milk and cantaloupe seeds milk. Ash ranged between 4.24% in dry bean milk and 0.74% in corn milk. Total solid was the highest in coconut milk. Cantaloupe seeds milk had the highest amount of phosphorus, magnesium and iron. Sesame milk had higher amounts of potassium, copper, zinc, manganese and selenium. TSS is higher in tiger nut and lowest value in cantaloupe seeds milk. Sedimentation stability was the highest in coconut and dry bean milk. Specific gravity of all milk types was not significantly different among all samples. Milk of coconut had the highest values in all sensory attributes for color, taste, flavor, mouth feel, texture and similarity of milk, respectively. Dry bean milk recorded the lowest value for all sensory attributes. Coconut milk had high L*. While a*-value higher in tiger nut milk. Milk of cantaloupe seeds had high b*-value.

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Chemical Composition, Nutritional Properties and Antioxidant Activity of Monkey Apple (<i>Anisophyllea laurina </i><i>R</i><i>.</i><i> </i><i>Br. ex Sabine</i>)

Cited by 22 publications

References 21 publications

Determination of the Chemical Composition of Avocado (Persea Americana) Seed

Determination of the Chemical Composition of Avocado (Persea Americana) Seed

Agro-ecological and Technological Quality of Some Apples

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

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