Comparative Analysis on the Phytochemical, Proximate and Mineral Composition of the Seeds and Peels of Lime

Uzama, D.; Okolo, S. C.; Okoh-Esene, R; Adebiyi, A. B.; Abayomi, Orishadipe

doi:10.46602/jcsn.v46i2.610

“…Fibre also lowers cholesterol levels and prevent plague formation in the blood vessels by improving the absorption and re-absorption of cholesterol and bile acids (Edem et al, 2019;Erhirhie and Ekene, 2013). Value obtained for ether extract (7.70 %) was higher than the value range (2.02 -3.10 %) reported by Bahru et al (2019) and Uzama et al (2015). The carbohydrate content of avocado seed (60.36 %) was higher than that (56.70) reported by Ejimofor et al (2023).…”

Section: Resultscontrasting

confidence: 56%

Evaluation of Pork Quality and Carcass Attributes in Growing Pigs Fed Processed Avocado (Persea americana) Seed Meal

Ekpo,

Okon

2024

AKSUJA

0

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With the escalating prices of conventional feed ingredients, there is an urgent requirement to investigate sustainable alternatives that have the potential to improve performance, carcass yield, and meat quality. Twenty-four growing pigs (mixed sexes) were utilized to assess the carcass and sensory attributes of pork derived from pigs fed a diet incorporating processed Avocado (Persea americana) seed meal. The pigs were divided into four groups of six, and further replicated thrice with two pigs each, following a completely randomized design. The feeding trial spanned 70 days, during which the pigs were randomly allocated to one of the four dietary treatments containing 0 %, 2.5 %, 5 %, and 7.5 %, and designated as T1, T2, T3, and T4 respectively. At the end of the study, eight pigs (two per treatment) were randomly selected for carcass assessment. The results revealed a noteworthy increase in carcass yield with significant differences (p<0.05) between pigs in treatment 3, followed by treatments 2 and 4, which did not exhibit significant differences (p>0.05), whereas pigs in treatment 1 displayed the lowest carcass yield. Significant differences (p<0.05) were observed in primal cuts (except for the chump chop), with treatment 3 yielding the highest values, followed by treatments 2, 1, and 4, respectively. Organ weights showed no significant differences (p>0.05), suggesting that the inclusion of Avocado seed meal did not adversely affect the organs. There was a decrease in abdominal fat with increasing levels of Avocado seed meal, while the meat-to-bone ratio increased in treatment 3, followed by treatment 2, with treatment 1 exhibiting the least increase. The sensory evaluation revealed notable differences (p<0.05) in all assessed parameters, except for colour. Treatment 3 displayed significantly higher values across all parameters. Overall acceptability scores positioned treatment 3 as the highest, followed by treatment 2, while treatments 4 and 1 received the lowest scores. In conclusion, incorporating processed avocado seed meal at a 5% dietary inclusion level improved both the carcass attributes and sensory quality of pork.

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“…Further, they compared the effect of different debittering methods on the proximate composition of orange seeds and reported that boiling for 40 minutes was an optimum tool for obtaining the best quality powder. In a related study by Uzama et al [36], the results for the proximate composition of orange seeds showed that the seeds contain moisture (10.92%), ash (4.31%), crude fat (6.37%), crude fiber (1.67%), crude protein (2.36%), and carbohydrate (74.37%). This variation in the results might be due to the difference in orange varieties selected and pretreatments of the orange seeds, and both of these factors cause highly significant effect on the chemical composition of flours.…”

Section: Resultsmentioning

confidence: 93%

“…Findings of Suteu et al [13] were useful in explaining the current outcomes regarding the mineral contents of orange seed powder, as that study presented similar findings. Results for the mineral composition of orange seeds reported in a related study by Uzama et al [36] showed that the orange seeds contain Mn (0.13 mg/100 g), Cu (0.27 mg/100 g), Zn (0.63 mg/ 100 g), Ca (31.00 mg/100 g), Mg (1.02 mg/100 g), Na (55.56 mg/100 g), and K (57.50 mg/100 g), and these lower values of minerals than our findings might be due to the difference in cultivar, environment, soil conditions, pretreatments, and determining techniques. Current study results were far higher than those El-Safy et al [39] obtained when they looked at the nutritional profile of orange seed flours, as seed flour samples had sizable levels of P, Ca, Mg, K, Cu, Fe, and Zn, making them potentials for future dietary supplements, according to the results, which showed that the analyzed seed flours were thought to be major new mineral sources.…”

Section: Mineral Composition Of Wheat Flour and Orange Seedmentioning

confidence: 86%

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Hussain,

Laaraj,

Kausar

et al. 2023

International Journal of Food Science

4

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The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash ( 9.68 ± 0.04 ), fiber ( 6.79 ± 0.12 ), protein ( 10.42 ± 0.25 ), and fat ( 36.90 ± 0.55 ) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium ( 5.32 ± 0.03 ), iron ( 2.12 ± 0.05 ), zinc ( 3.88 ± 0.12 ), and manganese ( 2.25 ± 0.04 ) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08 , 17.29 ± 0.04 , 46.12 ± 0.05 , 1.06 ± 0.01 , 1.97 ± 0.01 , 0.12 ± 0.01 , and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35 , 44.35 ± 0.50 , 71.29 ± 0.32 , 2.59 ± 0.4 , 2.75 ± 0.02 , 1.31 ± 0.01 , and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.

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“…For instance, the environmental nuisance caused by discarding the seeds results in the release of greenhouse gases and also, huge economic losses to the food industries (Papargyropoulou et al, 2014;Adubofuor et al, 2021). The seeds (constituting about 38% of the weight of the fruit) contain crude fat (6.37%), ash (4.31%), crude protein (2.36%), crude fibre (1.67%), moisture (10.92%) and carbohydrate (74.37%) (Uzama et al, 2021). Contrary to the popular perception that orange seeds are of low economic value, published literatures have enumerated their rich bioactive and nutritional properties such as essential fatty acids, phytosterols, flavonoids, phenols, carotenoids, tannins, saponins, tocopherols, fibers, minerals, and vitamins (Malacrida et al, 2012;El-Safy et al, 2012;Reazai et al, 2014;Farag et al, 2020;Adubofuor et al, 2021;Uzama et al, 2021;Zayed et al, 2021;Moser et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

AKUBOR,

SHABU,

OKEREKE

et al. 2023

Res. J. Food Sci. Nutr.

0

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The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm3 and 0.72 g/cm3, respectively while those of the flour blends ranged from 0.61 - 0.70 g/cm3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm3, 2.73 cm3/g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm3, 2.04 cm3/g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).

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Comparative Analysis on the Phytochemical, Proximate and Mineral Composition of the Seeds and Peels of Lime

Cited by 3 publications

References 5 publications

Evaluation of Pork Quality and Carcass Attributes in Growing Pigs Fed Processed Avocado (Persea americana) Seed Meal

Evaluation of Pork Quality and Carcass Attributes in Growing Pigs Fed Processed Avocado (Persea americana) Seed Meal

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

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