Survey on the Moisture and Ash Contents in Agricultural Commodities in Al-Rass Governorate, Saudi Arabia in 2017

Afify, Ahmed S.; Abdalla, A. A.; Elsayed, Ahmed T.; Gamuhay, B.; Khadra, Ahmed; Hassan, Mohamed; Ataalla, M.; Mohamed, Asmaa

doi:10.21608/ajas.1999.5752

Cited by 14 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This result is comparable to the result obtained by Oyeleke, 2012 Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a foodstuff. The ash content is a measure of the total amount of minerals present within a food (Afify et al, 2017). In this study, the value of ash content was 3.15 ± 0.05 for seed and 4.65 ± 0.55 % for pulp.…”

Section: Proximate Compositionmentioning

confidence: 64%

EXPLORING THE NUTRITIONAL AND MINERAL COMPOSITIONS OF BAOBAB (Adansonia digitata L) FRUIT PULP AND SEED

Mamman¹,

Shuaibu²,

Yusuf³

2021

FJS

View full text Add to dashboard Cite

This research presents the proximate and elemental compositions of Baobab fruit (Adansonia digitata L.) The proximate analysis gives the composition of the biomass in terms of gross components such as moisture, volatile matter, ash and fixed carbon. In this study, the proximate composition was determined using standard methods (AOAC) while the mineral content was analysed with the aid of an Atomic Absorption Spectrometry and Flame Photometry. Minerals are micronutrients that occur in foods in minute amounts but are very essential for body metabolism. The results revealed that Baobab seed and pulp are rich in crude protein, fat, carbohydrate and total ash contents. The high amount of total ash (3.15 0.05 %) and (4.65 0.55 %) present in the seed and pulp respectively suggests that they both possess high level of inorganic matter; thus, having high amount of minerals. The study also shows that Baoba seed and pulp have high economic value and are good and cheap sources of mineral element such as calcium, sodium, potassium, magnesium, copper and zinc. For these reasons, they can be incorporated into food supplements for both humans and animals, also could have industrial applications

show abstract

Section: Proximate Compositionmentioning

confidence: 64%

EXPLORING THE NUTRITIONAL AND MINERAL COMPOSITIONS OF BAOBAB (Adansonia digitata L) FRUIT PULP AND SEED

Mamman¹,

Shuaibu²,

Yusuf³

2021

FJS

View full text Add to dashboard Cite

show abstract

“…The addition of more acid for the production and manufacturing of cottage cheese as per the treatment plan caused the increase in titratable acidity and decrease in pH. The increase in titratable acidity with the increase in storage period is the indication of the increase in number of acid producing bacteria (Al-Kadamany et al, 2002;Afify et al, 2017). Titratable acidity and pH is highly influenced by lactic acid producing bacteria (Kamleh et al, 2012).…”

Section: Physicochemical Analysis Of Cottage Cheesementioning

confidence: 99%

Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

et al. 2022

View full text Add to dashboard Cite

Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.

show abstract

“…Ash content is recognized as a measure of nutrition quality of food (Ooi et al, 2012;Sonkamble & Pandhure, 2015). Ash content of a food reflects its total mineral content, the higher the ash content in a food the higher the mineral content (Afify et al, 2017;Sonkamble & Pandhure, 2015). The current study therefore reveals that C. moschata could be a good source of minerals that are important in human nutrition.…”

Section: Nutritional Composition Of Pumpkin Pulp Flour and Pumpkin Seed Flourmentioning

confidence: 99%

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

Mbijiwe¹,

Ndung’u²,

Kinyuru³

2021

JFR

View full text Add to dashboard Cite

Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.

show abstract

Survey on the Moisture and Ash Contents in Agricultural Commodities in Al-Rass Governorate, Saudi Arabia in 2017

Cited by 14 publications

References 0 publications

EXPLORING THE NUTRITIONAL AND MINERAL COMPOSITIONS OF BAOBAB (Adansonia digitata L) FRUIT PULP AND SEED

EXPLORING THE NUTRITIONAL AND MINERAL COMPOSITIONS OF BAOBAB (Adansonia digitata L) FRUIT PULP AND SEED

Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

Contact Info

Product

Resources

About