AROC in Food and Nutrition最新文献

Evaluation of the ovicidal efficacy of some salts against hide beetle, Dermestes maculatus De Geer, fed on smoked fish 几种盐对以熏鱼为食的黄斑皮甲虫杀卵效果的评价

AROC in Food and Nutrition Pub Date : 2022-05-05 DOI: 10.53858/arocfn01022833

Tasiu Shuaibu, Q. Majeed, Halliru Muhammed Bandiya, Lawwali Ango Argungu, J. Ibrahim, K. Adeniyi

{"title":"Evaluation of the ovicidal efficacy of some salts against hide beetle, Dermestes maculatus De Geer, fed on smoked fish","authors":"Tasiu Shuaibu, Q. Majeed, Halliru Muhammed Bandiya, Lawwali Ango Argungu, J. Ibrahim, K. Adeniyi","doi":"10.53858/arocfn01022833","DOIUrl":"https://doi.org/10.53858/arocfn01022833","url":null,"abstract":"Background: The ovicidal efficacy of some selected salts against the hide beetle Dermestes maculatus fed on dried fish was studied at the insectary of the Department of Biological Sciences, Usmanu Danfodiyo University Sokoto. Methods: Beetles D. maculatus was reared under ambient laboratory conditions. The milled salts at 2.5, 5.00 and 7.50g were used against 25g of dried fish. Five pairs of newly emerged adults of D. maculatus were introduced into the different Petri dishes containing dried fish treated with each of the salt types. The Petri dishes were arranged in a completely randomized design and left undisturbed in the insectaries for seven months. Results: Data obtained showed that the four different salts used at varying doses were both significantly (p<0.05) effective in the development of various stages of D. maculatus eggs. The lowest number of eggs deposited. 4.33, was observed on sodium chloride treated fish at its highest dose of (7.5g/25 g) of food, followed by Balma salt (21.00) and 14.07 at 2.5 and 5.0g/25 g of fish. All these salts, Sodium chloride, Balma, Gallo and Hoga were observed to be significantly effective (p<0.05) as compared to control. It was observed that the effects of these salts were dose-dependent. Conclusions: The four different types of salts at various concentrations suppress the viability of eggs. The concentrations of the salts played a vital role in controlling the fish beetles, the higher salts concentration provide adequate protection. These salts are therefore recommended to be used against hide beetle infestation of dried smoked fishes","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115538304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Haematological indices of broiler chickens fed fortified-fermented yam peel as replacement for energy source 强化发酵山药皮替代能量源对肉鸡血液学指标的影响

AROC in Food and Nutrition Pub Date : 2022-04-12 DOI: 10.53858/arocfn01021827

M. Garba, Folashade Gift Ntagbu, Bulus Lekene Jatau, Saadu A. Abdullahi, N. Salihu, Babatunde Kehinde Oluwafemi

{"title":"Haematological indices of broiler chickens fed fortified-fermented yam peel as replacement for energy source","authors":"M. Garba, Folashade Gift Ntagbu, Bulus Lekene Jatau, Saadu A. Abdullahi, N. Salihu, Babatunde Kehinde Oluwafemi","doi":"10.53858/arocfn01021827","DOIUrl":"https://doi.org/10.53858/arocfn01021827","url":null,"abstract":"Background: Livestock represents an important source of high-quality animal proteins. An inadequate supply of feeds and forages for optimum production is the major constraint to global livestock production. To avert the imminent protein malnutrition, the problem of animal protein scarcity must be addressed. In the present study, a five weeks’ study was conducted using 75 unsexed Anak broilers to determine the effect of fermented yam peels meal (FYPM) as a partial replacement for maize on the performance and haematological indices of finishing broilers. Methods: Seventy-five grower broiler chickens were randomly allotted to five (5) groups (T1, T2, T3, T4, and T5). T1 is the control. The birds were fed diets containing 0, 10, 15, 20, and 25% fermented yam peel meal as a replacement for energy source (Maize). Each group was replicated three times with 5 birds per replicate in a completely randomized design (CRD). Feed and water were provided ad libitum for the period of five weeks. Results: Results showed that significant differences (p ≤ 0.05) exist among the treatment with respect to body weight gain, feed intake, and feed conversion ratio. Mortality was recorded over the period of the trial, particularly in the group with a higher inclusion level. The experimental diets had a significant (p ≤ 0.05) effect on haematological indices such as Red blood cell (RBC), packed cell volume (PVC), haemoglobin (Hb), mean corpuscular Concentration (MCHC), white blood cell (WBC), and its differentials. There was also a significant increase (p≤0.05) in the platelet counts (PLC) with the corresponding increase in the fermented yam peel. Conclusion: The results of this study revealed that 20% fermented yam peel meal can replace maize in the diet of finishing broilers with better performance","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127718325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius) 碾磨替代化学添加剂在黄麻锦葵加工中的应用评价

AROC in Food and Nutrition Pub Date : 2021-10-25 DOI: 10.53858/arocfn01021017

K. Nasir-Naeem, S. Akande, Rahinat Garba, Jubril Olayinka Akolade

{"title":"Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius)","authors":"K. Nasir-Naeem, S. Akande, Rahinat Garba, Jubril Olayinka Akolade","doi":"10.53858/arocfn01021017","DOIUrl":"https://doi.org/10.53858/arocfn01021017","url":null,"abstract":"Background: Jute mallow is a widely consumed vegetable because of its enormous nutritional benefits. The mode of preparation of this vegetable differs across sub-Saharan Africa. In Nigeria, it is commonly cooked with potash. This study was designed to assess the milling of jute mallow leaves before cooking as an alternative to chemical additives in its preparation into “ewedu” soup. Methods: The experiment was divided into four groups. Group A (jute mallow leaves cooked alone), Group B (jute mallow leaves cooked with 1 g of potash), Group C (jute mallow leaves cooked with 1 g of baking soda) and Group D (jute mallow leaves pulverized before cooking). Proximate, mineral and Vitamin C content, as well as the viscosity of the soups, were determined using standard analytical procedures. Results: The results showed that there was no significant difference (p>0.05) in the moisture, ash, fibre and lipid contents. However, the protein (4.29 %) content of group B and carbohydrate (2.4 %) content of group C were significantly lower (p>0.05) than that of the other groups. Potassium content (235.88 mg/100g) in group B, was significantly higher (p<0.05) than those of the other groups. There was no significant difference (p>0.05) in the calcium and magnesium contents. Group C (13.54 mg/100g) and B (12.15 mg/100g) showed a significantly higher (p<0.05) sodium content than A (10.44 mg/100g) and D (10.37mg/100g). There was no observed significant difference (p>0.05) in the vitamin C content of the groups. Viscosity was significant (p<0.05) in this order, A>B>D>C. Group A recorded the highest viscosity of approximately 9 cP compared to 2.7, 1.6 and 2.1 cP in groups B, C and D respectively. Conclusion: This study shows that milling before cooking can be promoted as against the use of potash and baking soda in processing jute mallow leaves into “ewedu” soup","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131051775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of nutritional compositions and haematological effect of locally produced fish feeds in Heterobranchus Bidorsalis (catfish) Fingerings 本地生产鲶鱼饵料营养成分及血液学效应评价

AROC in Food and Nutrition Pub Date : 2021-09-27 DOI: 10.53858/arocfn01020109

Haruna Ademu, A. Kabiru, A. Abubakar, Enemali Ojochenemi Johnpaul, K. Nasir-Naeem

{"title":"Evaluation of nutritional compositions and haematological effect of locally produced fish feeds in Heterobranchus Bidorsalis (catfish) Fingerings","authors":"Haruna Ademu, A. Kabiru, A. Abubakar, Enemali Ojochenemi Johnpaul, K. Nasir-Naeem","doi":"10.53858/arocfn01020109","DOIUrl":"https://doi.org/10.53858/arocfn01020109","url":null,"abstract":"Background: The Insufficient feed availability in the natural or artificial environment of fish has resulted in their competition for survival. This has also brought about their poor yields and population depletion in their environment. Thus, supplementation of fish feed with cheap locally produced diets containing the essential nutrients needed for fish survival and growth is a necessity. In the present study, we evaluated the nutritional compositions and haematological effect of locally produced fish feed on Heterobranchus Bidorsalis (Catfish) fingerlings. Methods: Pearson’s square method was used to formulate three diets A, B and C using different fractions of local ingredients. A commercial feed (Coppens) was used as a control diet. The feeds were evaluated for proximate, minerals, and amino acid compositions. Forty fingerlings of 2 g body weight were divided into 4 groups consisting of ten fingerlings each. Groups A-C were fed the formulated diets while group D was fed with the commercial feed. Each group was fed 5 % of their average body weight twice daily in an aquarium for 49 days. Results: The results revealed a significant increase (p<0.05) in protein (44.12±0.15 %), amino acids and minerals contents of diet A than other formulated diets (B and C) but lower than the control diet. The results of haematological parameters showed that fingerlings fed formulated diet A was significantly higher in values for RBC, haemoglobin and PCV but lower in WBC contents than the groups fed formulated diets B and C. Conclusion: Formulated diet A yielded a better result in terms of protein content, and haematological status of the catfish. Therefore, formulated diet A is the most preferably alternative for catfish fingerlings rearing","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123402548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models 植物化学筛选及体外和体内模型评价cepa, Allium sativum和Monodora myristica的抗氧化能力

AROC in Food and Nutrition Pub Date : 2021-09-14 DOI: 10.53858/arocfn01014152

Chioma E. Irozuru, J. Olugbodi, U. Arunsi, O. Ladeji

{"title":"Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models","authors":"Chioma E. Irozuru, J. Olugbodi, U. Arunsi, O. Ladeji","doi":"10.53858/arocfn01014152","DOIUrl":"https://doi.org/10.53858/arocfn01014152","url":null,"abstract":"Background: Allium cepa, Allium sativum, and Monodora myristica are commonly sourced food condiments in every household in Nigeria. In the present study, we investigated the phytochemical compositions, in vitro and in vivo antioxidant activity of these plants. Methods: The aqueous extracts from the A. cepa, A. sativum, and M. myristica were evaluated for phytochemical composition using standard protocols while the antioxidant activities were evaluated using the reducing power assay. Forty-five (45) Male Wistar rats (weighing 185±10 g) were divided into five groups (n=9) and were orally administered with 100 mg/kg BW each of A. sativum, M. myristica, A. cepa, and ascorbic acid while the control group received 0.5 mL/kg BW distilled water alone. Animals (n=3) from each group were sacrificed after the 20th, 25th, and 30th days of oral administration. The blood and tissue samples were collected for the analysis of biochemical parameters. Result: Our results revealed the presence of flavonoids, alkaloids, tannins, saponins, and terpenes in the plant extracts. A. sativum had the highest reducing power capacity followed by M. myristica and then A. cepa. The in vitro antioxidants activities demonstrated by the plant extracts were higher than that of ascorbic acid but less than butylated hydroxytoluene. In vivo antioxidant studies showed a marked increase (p<0.05) in the level of catalase with a concurrent decrease (p<0.05) in the levels of MDA and H2O2 in the liver and kidney of rats administered with aqueous extracts of the condiments compared to the normal control and ascorbic acid in the following order control < ascorbic acid < A. cepa < M. myristica < A. sativum. Conclusion: Based on these findings, we infer that the aqueous extracts of A. cepa, A. sativum, and M. myristica are rich in antioxidants and as a result could serve as promising novel functional foods and nutraceuticals","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127214846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of fermentation on the proximate, anti-nutrients, minerals, fatty acids, and amino acids profiles of jujube (Ziziphus mauritiana Lam) seeds 发酵对红枣种子近营养、抗营养、矿物质、脂肪酸和氨基酸谱的影响

AROC in Food and Nutrition Pub Date : 2021-09-05 DOI: 10.53858/arocfn01013140

Rhamatallah Adenike Alawode, M. Ndamitso, Y. Iyaka, J. C. Anuonye

{"title":"Effects of fermentation on the proximate, anti-nutrients, minerals, fatty acids, and amino acids profiles of jujube (Ziziphus mauritiana Lam) seeds","authors":"Rhamatallah Adenike Alawode, M. Ndamitso, Y. Iyaka, J. C. Anuonye","doi":"10.53858/arocfn01013140","DOIUrl":"https://doi.org/10.53858/arocfn01013140","url":null,"abstract":"Background: Fermentation has been recognized as one of the oldest ways of food processing that increase food quality by increasing nutrient bio-availability through the reduction in anti-nutrient compositions. The present study evaluated the effects of fermentation on nutrients and anti-nutrients composition of jujube (Ziziphus mauritiana Lam) seed. Methods: The seed of Z. mauritiana was fermented for 24 hr. Standard analytical procedures were used to analyse the proximate, minerals, amino acid, fatty acid and anti-nutrient compositions of the seed sample at 0, 6, 12, 18 and 24 hr of fermentation. Results: The seed has high amounts of proteins, minerals, amino acids and low levels of anti-nutrients. The seed also has higher unsaturated than saturated fatty acids. Fermentation significantly increased the minerals compositions, decreases anti-nutrients and some amino acid levels but had no plausible effects (p>0.05) on proximate contents of the seed. Fermentation for 6 and 12 hr had no significant (p <0.05) effect on the fatty acids, however, at 18 and 24 hr a significant (p<0.05) reduction in fatty acid were recorded. On the basis of nutrient retention, the most plausible and positive effects of the fermentation on Z. mauritiana were observed at ≤ 12 of fermentation. Conclusion: Ziziphus mauritiana seed could be employed as an alternative source of nutrients for humans and animals. However, fermentation of Z. mauritiana should be done for a period of ≤ 12 hr if necessary","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132842906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour 浸泡、发芽和煮熟处理对西瓜籽粉营养、抗营养和功能特性影响的比较研究

AROC in Food and Nutrition Pub Date : 2021-09-05 DOI: 10.53858/arocfn01012230

O. J. Matthew, A. Saidu, A. Jigam, O. Ocheme

{"title":"A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour","authors":"O. J. Matthew, A. Saidu, A. Jigam, O. Ocheme","doi":"10.53858/arocfn01012230","DOIUrl":"https://doi.org/10.53858/arocfn01012230","url":null,"abstract":"Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132476312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Flavonoids extracts from Psidium guajava, Vernonia amygdalina, and Azadiracta indica exhibited synergetic inhibitory activities against some food spoilage microorganisms 番石榴、苦杏仁和印楝黄酮提取物对某些食品腐败微生物具有协同抑制作用

AROC in Food and Nutrition Pub Date : 2021-08-23 DOI: 10.53858/arocfn01011521

Iyanuloluwa Oluwajobi, A. Kabiru, A. Jigam

{"title":"Flavonoids extracts from Psidium guajava, Vernonia amygdalina, and Azadiracta indica exhibited synergetic inhibitory activities against some food spoilage microorganisms","authors":"Iyanuloluwa Oluwajobi, A. Kabiru, A. Jigam","doi":"10.53858/arocfn01011521","DOIUrl":"https://doi.org/10.53858/arocfn01011521","url":null,"abstract":"Background: Flavonoids from medicinal plants have been reported to be a possible alternative to synthetic drugs due to their antimicrobial activities. In the present study, flavonoids extracts from the leaves of Psidium guajava, Vernonia amygdalina, and Azadiracta indica were evaluated for antibacterial and anti-fungi activities against some microbial isolates from spoiled tomato fruit. Methodology: Food spoilage microorganisms were isolated from spoiled tomato fruit. Flavonoids were isolated from the leaves of P. guajava, V. amygdalina, and A. indica, and were evaluated for their inhibitory activities against the isolated microorganisms using standard protocols. Results: The flavonoids extract demonstrated dose-dependent antimicrobial activities. Flavonoids extracts from V. amygdalina exhibited an inhibitory effect on C. tropicalis, K. pneumonaie, M. roseus, and P. aeruginosa with maximum inhibition diameters (MID) of 17.00±0.05, 25.00±0.45, 15.00±0.05, and 16.00±0.34 mm while the flavonoids from P. guajava exhibited inhibitory effects on the same organism with MID of 15.00±0.05, 14.00±0.10, 16.00±0.55, 15.00±0.43 and 14.00±0.05 mm respectively, while the flavonoids extract from A. indica exhibited the least activity on the bacteria and fungi isolates. Results of the MICs and MBC revealed that the gram-positive bacteria tested (M. roseus & S. faecalis) were more susceptible to inhibition by the flavonoids extract of the plants. The combination of total flavonoids from leaves of P. guajava and V. amygdalina exhibited higher and synergetic antimicrobial activities against all the tested organisms when compared with individual flavonoids extracts. This combination could serve as a potential source of novel antimicrobial agents for food industry.","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"818 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123290667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional evaluation of the peels from Citrullus lanatus and Manihot esculenta, an insight into the conversion of waste to food 瓜泥和马尼奥特果皮的营养价值评价，对废物转化为食物的洞察

AROC in Food and Nutrition Pub Date : 2021-08-23 DOI: 10.53858/arocfn01010107

A. Tsado, G. David, Habibat Ibrahim, Gboke A. Jiya, R. Zubairu, R. N. Okoli, Danazumi Nathaniel

{"title":"Nutritional evaluation of the peels from Citrullus lanatus and Manihot esculenta, an insight into the conversion of waste to food","authors":"A. Tsado, G. David, Habibat Ibrahim, Gboke A. Jiya, R. Zubairu, R. N. Okoli, Danazumi Nathaniel","doi":"10.53858/arocfn01010107","DOIUrl":"https://doi.org/10.53858/arocfn01010107","url":null,"abstract":"Background: Huge quantity of cassava and watermelon wastes are daily discharged to the environment with unwholesome consequences. Therefore, research into the effective utilization of these agricultural by-products is of global interest. Methods: The present study evaluated the proximate, minerals, and amino acid compositions of cassava and watermelon peels using standard procedures. Results: The results revealed that carbohydrate is the most abundant proximate contents of both the cassava (82.14±0.42%) and watermelon (62.58±0.78%) peel, followed by crude fiber (5.51±0.06% and 18.90±0.04%), moisture (8.31±0.04% and 5.20±0.07%), crude ash (1.25±0.03% and 7.25±0.04%) for cassava and watermelon peels respectively, while crude fat (0.98±0.03% and 3.92±0.06%) is the least abundant proximate in both samples. Magnesium is the most abundant mineral contents of both the cassava (79.50±4.45Mg/100g) and watermelon (75.53±3.70Mg/100g) peel, followed by sodium (62.35±0.79 Mg/100g and 52.24±3.24 Mg/100g), potassium (22.12±1.34 and 32.65±2.01 mg/100g) for cassava and watermelon peels respectively while copper (0.73±0.05 Mg/100g and 0.67±0.64 Mg/100g) was the least abundant minerals in both samples. The total amino acid compositions of 66.31±4.56 g/100g and 41.80±2.68 g/100g were recorded for cassava and watermelon peel. Glutamic acid (9.96±0.06g/100g) and leucine (4.03±0.05 mg/100g) the most abundant amino acid in cassava and watermelon seed respectively. Conclusion: In conclusion, the peels of cassava and water melon examined, have appreciable levels of nutrients compositions that can be incorporated into human and animal feed formulation.","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133430654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Proximate and minerals compositions of three species of fish, Champsocephalus gunnari, Oreochromis niloticus and hybrid catfish sold in Birnin Kebbi, Kebbi State, Nigeria 尼日利亚凯比州Birnin Kebbi出售的三种鱼Champsocephalus gunnari、Oreochromis niloticus和杂交鲶鱼的比邻物和矿物组成

AROC in Food and Nutrition Pub Date : 2021-08-23 DOI: 10.53858/arocfn01010814

N. Iboyi, Ogala Harrison, J. Suleiman

{"title":"Proximate and minerals compositions of three species of fish, Champsocephalus gunnari, Oreochromis niloticus and hybrid catfish sold in Birnin Kebbi, Kebbi State, Nigeria","authors":"N. Iboyi, Ogala Harrison, J. Suleiman","doi":"10.53858/arocfn01010814","DOIUrl":"https://doi.org/10.53858/arocfn01010814","url":null,"abstract":"Background: Fish is known to be one of the cheapest sources of animal protein and have essential nutrients needed in human diets. The present study investigated the proximate and nutrient composition of three species of fish, Champsocephalus gunnari, Oreochromis niloticus, and hybrid catfish (Clarias gariepinus). Methods: The sample collection, proximate and mineral analysis were conducted using the standard protocols of sample collections and chemical analysis. Results: The results revealed that Champsocephalus gunnari, Oreochromis niloticus, and Clarias gariepinus contain moisture (66.00±0.50%, 52.00±1.00%, and 70.00±0.20%), crude protein (9.20±0.1323%, 3.75±0.02%and 5.80±0.05%), crude lipid (10.16±0.91%, 2.37±0.01% and 12.00±0.30%), ash (11.92 ±0.02%, 39.40±0.03% and 11.97±0.06%), and crude fiber (2.03±0.01%, 2.36±0.02% and 0.19±0.01%) respectively. The mineral contents were: iron (4.50±0.01mg/kg, 3.70±0.01 mg/kg and 4.70±0.02mg/kg), Zinc (2.35±0.01mg/kg, 2.15±0.0100mg/kg and (1.89±0.01mg/kg) for Champsocephalus gunnari, Oreochromis niloticus, and Clarias gariepinus respectively, while copper was only detected in C. gunnari (0.25±0.01mg/kg). The same amount of chromium (0.01±0.00 mg/kg) was detected in all the samples. Manganese was undetected in all the samples. Conclusion: In conclusion, the present study demonstrated the nutritional value of Champsocephalus gunnari, Oreochromis niloticus and Clarias gariepinus. This information would help in choosing any of the fish bases on their nutritional values rather than taste and other physical features.","PeriodicalId":264790,"journal":{"name":"AROC in Food and Nutrition","volume":"401 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131818195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1