•Ichipipi composite flour was made by blending maize harvested at different stages.•The proximate composition of ichipipi maize flour was investigated.•The functional and pasting properties of ...ichipipi maize flour were determined.
Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition, functional, and pasting properties of ichipipi composite flour were measured using standard methods. The results showed a significant (p < 0.05) change in the proximate compositions of the maize, except for ash content, during drying. The moisture, protein, fibre, and ash contents increased significantly (p < 0.05) by 10.05 %, 12.35 %, 17.67 %, and 10.65 %, respectively, as the maize sample M increased from 10 % to 60 % in the ichipipi composite flour. Convesely, the amounts of carbohydrates and fat were considerably reduced (p < 0.05) by 2.93 % and 10.93 %, respectively, from the ichipipi flour MD1 to MD5. Regarding the functional properties, water absorption and swelling capacities decreased, while the least gelation concentration increased significantly (p < 0.05) in the composite flours MD1 to MD5. However, the results for oil absorption capacity and bulk density revealed no change in the composite flour. Most of the pasting properties exhibited a reduction trend in ichipipi composite flour as the sample M increased from 10 % (MD1) to 60 % (MD5), except for the pasting temperature and time, which remained unaffected (p > 0.05). These findings provide insight into the quality and nutritional aspects of ichipipi composite flour derived from maize harvested at different maturity stages. Hence, the value addition of ichipipi maize flour is emerging as a promising intervention to increase its use in diverse food products while also enhancing food security.
Bee products are known for their beneficial properties widely used in complementary medicine. This study aims to unveil the physicochemical, nutritional value, and phenolic profile of bee pollen and ...honey collected from Boulemane–Morocco, and to evaluate their antioxidant and antihyperglycemic activity. The results indicate that Citrus aurantium pollen grains were the majority pollen in both samples. Bee pollen was richer in proteins than honey while the inverse was observed for carbohydrate content. Potassium and calcium were the predominant minerals in the studied samples. Seven similar phenolic compounds were found in honey and bee pollen. Three phenolic compounds were identified only in honey (catechin, caffeic acid, vanillic acid) and six phenolic compounds were identified only in bee pollen (hesperidin, cinnamic acid, apigenin, rutin, chlorogenic acid, kaempferol). Naringin is the predominant phenolic in honey while hesperidin is predominant in bee pollen. The results of bioactivities revealed that bee pollen exhibited stronger antioxidant activity and effective α-amylase and α-glycosidase inhibitory action. These bee products show interesting nutritional and bioactive capabilities due to their chemical constituents. These features may allow these bee products to be used in food formulation, as functional and bioactive ingredients, as well as the potential for the nutraceutical sector.
•Batch-to-batch variations existed in nutritional values of corn coproducts.•All spectral parameters varied among different batches except for corn gluten meal.•Changes in chemical and biodegradation ...traits were strongly related to protein spectral parameters.
This study investigated batch-to-batch variations in carbohydrates 1) chemical profile; 2) Cornell Net Carbohydrate and Protein System (CNCPS) carbohydrates subfractions; 3) in situ ruminal degradation kinetics of neutral detergent fiber (NDF); and 4) molecular structure spectral characteristics of carbohydrates (structural carbohydrates, SCHO; cellulosic compounds, CELC; total carbohydrates, TCHO and non-structural carbohydrates, NSCHO) in corn byproducts. The second aim was to correlate the variations in carbohydrates molecular structures with carbohydrates nutritional traits. The corn byproducts selected in this study were corn gluten feed, corn germ, corn germ cake and corn gluten meal. The preprocessed corn kernels were used as control. The results revealed large differences in carbohydrate chemical composition (P < 0.001), CNCPS subfractions (P < 0.001) and rumen degradation kinetics of NDF (P ≤ 0.01) between preprocessed corn kernels and the byproducts. The contents of NDF and non-fiber carbohydrates varied (P ≤ 0.01) among the three batches of corn kernels and the byproducts. Except SCHO area, all the carbohydrates molecular spectral bands areas and ratios differed (P < 0.001) between the preprocessed corn kernels and the byproducts. Significant batch-to-batch variations were observed for different spectral parameters of the byproducts. Regression equations based on carbohydrate spectral data gives relatively good prediction power for carbohydrates chemical profile (P < 0.001; R2 = 0.55-0.80), CNCPS subfractions (P < 0.001; R2 = 0.62-0.86) and ruminal degradation characteristics of NDF (P < 0.001; R2 = 0.78-0.89). In conclusion, batch-to-batch variation was observed in nutritional values of carbohydrates in corn byproducts, and carbohydrates molecular structures spectral data might potentially be used to predict nutritive values of corn and corn byproducts for dairy cows.
The quality of tomato (Solanum lycopersicum) was investigated at green (GR), yellowish–orange (YOR) and red ripening (RR) stages using viscometry, to identify the best ripening stage to maximally ...derive its nutritional values. Selected tomatoes were obtained from a local market in Osogbo, Nigeria at three ripening stages They were cleaned, grated, extracted with muslin cloth and centrifuged. The viscosity of the supernatant - fresh tomato juices (FTJ) was measured with an Ubbelohde viscometer and recorded on an hourly basis for 48 h. The data were analyzed with SPSS. The study established that the viscosity of FTJ ranged from 1.39 to 2.25 cP (GR > YOR > RR), but reduced at the first twelve hours of study and ranged from 1.12 cP (RR) to 1.65 cP (GR). At the last twelve hours of study, the viscosity of the three juices remained fairly constant and ranged from 1.12 to 1.24 cP (RR < YOR < GR). However, the levels of overall reduction observed in viscosities of the FTJ monitored for 48 h were 44.89% (GR), 19.46% (YOR) and 19.42% (RR), indicating poor quality retention in GR tomato. Thus, it is more nutritionally suitable to consume yellowish-orange and red ripen tomatoes.
With the advent of the Green Revolution focusing on increasing crop yields to ensure adequate calories, less attention was given to cropping systems diversity. This has led to the neglect and ...underutilization of traditional crops, including many legume species. Parkia roxburghii commonly known as tree bean is an underutilized leguminous tree with rich nutritional value and grows in northeast Indian states and other Southeast Asian countries. This species plays a critical role in the livelihoods of indigenous people of Northeast India and elsewhere. The different tree parts like pod, flower, and bark are used as food and provide a source of earnings. Hence, the species' sustainable cultivation and management are required for its sustainable use by locals and non-locals. This review aims to give a clear vision of ethnobotanical benefits, nutritional value, management and the prospects of the Parkia in India. The review suggests a vast potential for the cultivation and utilization of this underutilized crop for advancing food security and rural livelihood. We synthesize the current knowledge, practices, and identify gaps in research and development in an effort to contribute to the sustainable utilization of this species for future food, nutritional and regional climate security.
Bamboos are used extensively for a variety of purposes, and many new species have been introduced to the northwestern Himalaya. However, their potential as a fodder species has not been investigated. ...Six bamboo species, namely
Dendrocalamus hamiltonii
Gamble
, Dendrocalamus asper
(Schult. and Schult.f.) Backer ex K. Heyne
, Melocanna baccifera
(Roxb.) Kurz
, Phyllostachys aurea
Riviére and C. Riviére
, Phyllostachys bambusoides
Sieb and Zucc. and
Phyllostachys pubescens
(Pradelle) Mazel ex J. Houz. were evaluated for their nutritional value, relative palatability and best lopping time. Dry matter (DM), ether extract (EE), and crude fibre varied from (37.0–67.7)%, (4.7–7.6), and (22.1–37.9)%, respectively. Values of crude protein ranged from (12.2–17.1)%, total ash (TA) from (11.8–21.5)%, acid insoluble ash (AIA) from (0.3–0.5)%, nitrogen free extract from (31.1–40.8)%, carbohydrates from (57.0–69.0)%, organic matter (OM) from (78.5–88.2)%, calcium from (1.7–2.3)%, phosphorus from (0.4–0.8)%, potassium from, (0.9–1.6)%, magnesium from (0.5–0.9)%, sodium from (603.7–1072.7) × 10
−6
and vitamin A from (21.1–30.5) × 10
−2
mg/g, respectively.
D. hamiltonii
had maximum values for DM, EE, TA and AIA. OM and vitamin A were highest in
M. baccifera
. CF and carbohydrates were maximized in
P. aurea
and CP in
P. pubescens
. All the values obtained for different bamboo species were less than maximum tolerable concentration of common feed resources of the region thereby indicating their suitability for nutrition and palatability. The contents of anti-nutritional factors, namely hydrocyanic acid and tannin ranged from (33.8–61.7) × 10
−2
mg/g and (0.7–1.9)%, respectively.
P. pubescens
was the best species from a palatability point of view and has maximum crude protein content (17.2%), Ca (2.3%) and lowest tannin content (0.7%). The relative palatability of introduced bamboo species followed trend:
P. pubescens
(97.6%) >
D. hamiltonii
(92.5%) >
P. bambusoides
(81.2%) >
D. asper
(76.9%) >
M. baccifera
(75.9%) >
P. aurea
(73.4%). The optimum months for lopping these species for green leaves are November and December, as the nutritional value declines sharply thereafter.
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