Determination of Nutritive Values of Jamun Fruit (Eugenia jambolana) Products

Shahnawaz, Muhammad; Sheikh, Saghir Ahmed; Nizamani, Sarwat

doi:10.3923/pjn.2009.1275.1280

Cited by 25 publications

(18 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An appropriate amount of crude protein content in fresh Jamun fruit and processed Jamun pulp was observed as 0.87 and 0.84 %, respectively. Shahnawaz et al (2009) reported slightly lower values of protein (0.72%) for freshly extracted Jamun pulp. The difference may be due to different cultivars.…”

Section: Methodsmentioning

confidence: 88%

Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

Kapoor

Ranote

Sharma

2015

JANS

View full text Add to dashboard Cite

Abstract:Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamun supplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

show abstract

Section: Methodsmentioning

confidence: 88%

Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

Kapoor

Ranote

Sharma

2015

JANS

View full text Add to dashboard Cite

show abstract

“…Extraction method of AOAC 2000was used to analyze crude fat. The method of Shahnawaz et al (2009) was adopted to determine crude fiber using defatted sample. Crude protein was analyzed by Kjeldahl method (AOAC, 2000).…”

Section: Determination Of Effects Of Storage Methods On Proximate Commentioning

confidence: 99%

Shelf life and proximate composition of tomato (<i>Solanum</i> <i>lycopersicum</i> L.) fruits as influenced by storage methods

2018

View full text Add to dashboard Cite

Tomato (Solanum lycopersicum L.) is a perishable fruit with a relatively short shelf life. The quality and nutritional value of fresh produce like tomato are affected by postharvest handling and storage conditions. This work aimed at evaluating the effects of storage methods on the shelf life and proximate composition of four varieties of local (Hausa and Yoruba Nigeran land races) and improved (Tropimech and Roma VF) tomato. The mature green fruits of each variety were manually harvested and stored. Three storage structures were employed viz., plastic crate, raffia basket and pot-in-pot refrigerator. Three botanical preservatives (plant byproducts) were used viz., wood ash from shea butter tree (Vitellaria paradoxa), sawdust from African mahogany (Khaya ivorensis) and rice (Oryza sativa) straw. Each preservative was mixed with each variety of tomatoes in 1:2 ratios (1.75 kg of preservative to 3.50 kg of fruits) in each storage device. Shelf life was determined when more than 50% of fruits showed symptoms of shrinkage or spoilage (fruit rot). Proximate analysis was carried out for the amounts of moisture, ash, crude fibre, crude protein, crude lipid and carbohydrate in the stored fruits. Shelf life of all the varieties was enhanced by pot-in-pot refrigerator. Proximate analysis revealed that moisture was highest, followed by carbohydrate in all varieties irrespective of storage structure and preservative. The improved varieties showed higher values of all the proximate parameters when compared to the two local varieties (Hausa and Yoruba).Out of the storage structures, pot-inpot refrigerator seems to be more suitable to enhance shelf life of tomato fruits without compromising its quality.

show abstract

“…Product carbohydrate content was calculated by difference method as described by FAO (), Shahnawaz et al. () and James () given below:

Total carbohydrate in 100 g of food = 100 ‐ weight in g of (Protein + Water + Ash + Fat)

where g = grams.…”

Section: Methodsmentioning

confidence: 99%

“…The total iron and zinc contents were determined by wet digestion and with an atomic absorption spectrophotometer (AAS) (AOAC 1995; Method 970.12). Product carbohydrate content was calculated by difference method as described by FAO (2010), Shahnawaz et al (2009) and James (1995) given below:…”

Section: Determination Of the Nutritional Profile Of The Developed Ammentioning

confidence: 99%

Development of a nutrient‐dense complementary food using amaranth‐sorghum grains

Okoth

Ochola

Gikonyo

et al. 2016

Food Science & Nutrition

View full text Add to dashboard Cite

Thin porridge from cereals and starchy tubers is a common complementary food in Sub Saharan Africa. It may be high in antinutrients, low in energy, and nutrient density hence inadequate in providing infants' high energy and nutrients requirements per unit body weight. Consequently, undernourishment levels among children under 5 years are high. Therefore, there is need to avail nutrient‐dense complementary foods especially for children in low‐resource settings. The study was aimed at developing a nutrient‐dense complementary food from amaranth and sorghum grains. Amaranth grain, a pseudocereal, though rarely used as a complementary food in Kenya has a higher nutritional quality than other staples. Plant‐based foods are known to have high levels of antinutrients. Steeping and germination were used to reduce the levels of antinutrients and enhance the bioavailability of minerals in the grains. Various steeped and germinated amaranth and sorghum grains formulations were made to find the ratio with the highest nutrient content and lowest antinutrient levels. The 90% amaranth‐sorghum grains formulation had significantly (F = 32.133, P < 0.05) higher energy (5 kcal per g on dry weight basis) than the other formulations and a protein content of 14.4%. This is higher than the estimated protein needs from complementary foods even for a 12–23 months child of low breast milk intake (9.1 g/d). Antinutrients could not be detected which could imply enhanced nutrient bioavailability. Therefore, a nutrient‐dense complementary food product was developed from steeped and germinated amaranth and sorghum grains with 90% amaranth grain. In ready to eat form, it would give an energy content of 1.7 kcal per g (dilution of 1:2 amaranth‐sorghum flour to water) and 1.2 kcal per g (dilution of 1:4 amaranth‐sorghum flour to water). It can be used as a nutrient‐dense complementary food and for other vulnerable groups.

show abstract

Determination of Nutritive Values of Jamun Fruit (Eugenia jambolana) Products

Cited by 25 publications

References 1 publication

Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

Shelf life and proximate composition of tomato (<i>Solanum</i> <i>lycopersicum</i> L.) fruits as influenced by storage methods

Development of a nutrient‐dense complementary food using amaranth‐sorghum grains

Contact Info

Product

Resources

About