Determination of the nutritional and seed properties of some wild edible plants consumed as vegetable in the Middle Black Sea Region of Turkey

Kibar, Beyhan; Kibar, Hakan

doi:10.1016/j.sajb.2016.10.011

Cited by 27 publications

(20 citation statements)

References 27 publications

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“…The generated data were subjected to analysis of variance (ANOVA) using SPSS version 23 (SPSS, IBM, Chicago USA) and means were separated using the Duncan multiple range test. Significance will be accepted at 95% confidence interval (p < 0.05) (Kibar and Kibar, 2017). Figure 2 shows the results of the mean moisture content (MC) of the FM grain cultivar that ranged from 7.88 ± 1.92 to 9.38 ± 3.08% while the moisture content of FM flours varied from 9.17 ± 1.44 to 11.67 ± 1.44%, respectively.…”

Section: Discussionmentioning

confidence: 99%

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Pawase

Shingote

Chavan

2019

AJDFR

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The study determined the physical properties of ﬁnger millet (FM) (Eluesine coracana) grains and the functional properties of FM ﬂour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM ﬂours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was signiﬁcantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was signiﬁcantly diﬀerent from FM ﬂour on all dimensional properties. Moisture content of milky cream showed higher signiﬁcant diﬀerence for both grains and ﬂours as compared to brown and black grain/ﬂours. Milky cream cultivar was signiﬁcantly diﬀerent in L , b , C , H values, WAC, BD and dispersibility for both FM grains and ﬂours. Data showed that brown ﬂour was signiﬁcantly higher in viscosity than in milky and black ﬂours. Microstructure results revealed that starch granules of raw FM ﬂours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM ﬂour.

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Section: Discussionmentioning

confidence: 99%

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Pawase

Shingote

Chavan

2019

AJDFR

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“…Arithmetic mean diameter (D a ), geometric mean diameter(D g ) and the sphericity (  )were calculated according to the following relationships (Kiani Deh Kiani et al, 2008 ;Pomeranz et al, 1985 ;Kibar and Kibar, 2017…”

Section: Determination Of the Physical Characteristics Of Seedsmentioning

confidence: 99%

Evaluation of the physical, mechanical and kinetic properties of some cereals and leguminous seeds in Benin republic

Dayou¹,

Zokpodo²,

Kakaï³

2018

Int. J. Eng. Sci. Tech

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In order to design a seeder for direct sowing, a seed characterization study was conducted. The objective was to assess the physical, mechanical and kinetic properties of the most cultivated cereals and leguminous in Benin. Two varieties of Zea mays, four varieties of Vigna unguiculata, one variety of Arachis hypogea, one variety of Cajanus cajan and two varieties of Glycine maxwere studied. It was noticeda variation in physical parameters not only between species but also between varieties of the same species. All sphericity coefficients are greater than 0.7 with C.cajan which is more spherical (0.91±0.03) against the DMR ESR-W/QPM and 85 TZSR-W varieties of Z.mays which are the least spherical with 0.72±0.10 and 0.71±0.11 respectively. The rupture force generally increased from 14 to 720 N. Vigna TVX 32-36 is the most resistant with 633.3±75.72 N against 16.0±2.0 N for Arachis TS32-1 the least resistant. Overall, the falling speed decreased from 1.67 to 0 m/s on the rigid PVC, from 1.36 to 0 m/s on the black plate and from 1.67 to 0 m/s on the transparent hose when the angle of inclination increases from 20° to 70°r elative to vertical. These parameters are essential for good sizing of the distribution system and the seed descent channels for a seeder.They can also be used for grains calibration and other use in agricultural engineering and food processing.

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“…There are about of 25,000 to 30,000 species, which 7,461 are registered, and 2,168 are considered edible species (Mapes and Basurto, 2016), from example: Erythrina americana, Yucca filifera, Chenopodium spp., Suaeda torreyana, Portulaca oleracea, Porophyllum spp., Agave salmiana, Amaranthus hybridus L., Malva parviflora, Myrtillocactus geometrizans, among others. These plants have an important role in complementing population diet with great impact on health due to they provide dietary fiber, vitamins, minerals and antioxidant compounds (Cilia López et al, 2015;Kibar and Kibar, 2017;Pinela et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

Mireya¹,

José²,

Socorro³

et al. 2021

Emir J Food Agric

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The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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Determination of the nutritional and seed properties of some wild edible plants consumed as vegetable in the Middle Black Sea Region of Turkey

Cited by 27 publications

References 27 publications

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Evaluation of the physical, mechanical and kinetic properties of some cereals and leguminous seeds in Benin republic

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

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