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1348 articles for “and ash”
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Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
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Evaluation of Black Soldier Fly (Hermetia illucens) Larvae Meal as an Alternative Protein Source in Broiler Chicken Diets: Effect on Carcass and Eating Quality of Broiler Chicken
Abstract: An experiment was conducted using broiler finishers to determine the effects of black soldier fly larvae meal (BSFLM) in broiler rations on the sensory and carcass characteristics of the birds. A total of eight broiler chickens were randomly selected from 40 birds fed diets containing 0% (control) and 33% replacement of fish meal with BSFLM. At 56 days of age, eight birds were slaughtered after 8-hour feed withdrawal, dressed, eviscerated …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 18–21 Read article
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Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour
Abstract: Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 40–48 Read article
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Studies on Physiochemical Properties of Pineapple Powder Produced by Foam Mat Drying
Abstract: Pineapple (Ananas comosus) belonging to the family Bromeliaceae, is a nutritious fruit rich in carotenoids, vitamin A, B and C, potassium, magnesium, sodium, calcium, iron and proteins. It is also rich in dietary fiber and antioxidant flavanoids like β-carotene and lutein. It has a pH of 5.1, 25% carbohydrates, 1% total ash and total soluble solids (TSS) ranging from 8 to 12°Brix. Pine apple is highly seasonal and only available …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 1, 2017 · pp. 29–36 Read article
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A Case Report on "Takrare Isqate Hamal" (Recurrent Foetal Loss Syndrome) and Prevention by Unani Herbal Medicine
Abstract: In Unani system of medicine, Isqate Hamal is defined as a process in which the foetus is expelled out from the uterus before viability. During abortion, the women experience same events as at the time of delivery. The duration of pregnancy is usually 9 months and 12 days. Abortion can occur at any time of gestation starting from implantation to 20 weeks of gestation. Abortion is classified as early and …
Published in Research & Reviews : Journal of Herbal Science · Vol. 6, Issue 2, 2017 · pp. 21–24 Read article
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ICDS: Key Role of Anganwadi Workers
Abstract: Children are the first call on the agenda of human resource development of every nation today. Various projects and schemes have been run by the Indian government in order to raise their health status. Integrated child development services (ICDS) scheme is one of the largest nutritional programmes for children; which was launched on 2nd October, 1975. ICDS is a centrally sponsored programme implemented by the department of women and child …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 2, 2016 · pp. 26–29 Read article
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Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables
Abstract: Three selected edible leafy vegetables (Vernonia amygdalina, Ocimum gratissimum and Telfeiria occidentalis) were microwaved to dryness, crushed to powder and analyzed for their proximate, mineral and vitamin C composition. It was investigated that their proximate composition varied between 10.0% to 13.0% (moisture), 10.0% to 20.0% (ash), 1.5% to 3.5% (crude fiber), 10.5% to 19.0% (crude fat), 0.3% to 1.6% (crude protein), 54.2% to 66.3% (carbohydrate) and 314.0 kcal to 389.0 …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 3, 2016 · pp. 18–21 Read article
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Development of Plum Powder Fortified Biscuit
Abstract: The research intended to explore the possibility of fortifying the wheat flour and plum powder to formulate the nutritional biscuit which has the ability to improve the quality of food products due to various nutritional properties. Supplementation of plum powder was tried at different ratios (wheat flour:plum powder) 100:00(WF:PP), 95:5(WF:PP), 90:10(WF:PP) and 85:15(WF:PP). Prepared biscuit is subjected to sensory, physico-chemical and microbiological analysis to evaluate the suitability of biscuit for …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 28–31 Read article
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Microflora and Nutrient Changes during 72 hours Fermentation of African Breadfruit (Treculia Africana) Seeds
Abstract: The proximate composition, minerals and microflora of Treculia africana seeds were investigated during a 72 h of fermentation of the seeds. The ash content ranged from 3.28 to 2.25 g/100 g, moisture content: 8.78–9.25 g/100 g, crude protein: 18.98–19.98 g/100 g, fat content: 3.55–2.27 g/100 g, fibre content: 1.29–1.22 g/100 g and the carbohydrate content: 65.2–64.57 g/100 g. For the mineral analysis, Na content ranged from 6.85–6.54 mg/100 g, Mg: …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 10–15 Read article
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Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
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Effect of Soaking Time on the Proximate Composition of Moringa Seeds Flour
Abstract: Effect of soaking on the proximate composition of Moringa seeds was investigated. Moringa seeds were soaked in deionized water for 24, 48 and 72 hours respectively, followed by draining, drying and milling. The unsoaked seeds were milled and serve as control. Results of the proximate composition were compared in the raw and soaked Moringa respectively. The moisture contents in Moringa seeds increased with soaking time (8.00% to 9.90%). Variation in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 17–19 Read article
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Study of Osmotic Dehydration as a Pretreatment for the Conservation of araçá-boi (Eugenia stipitata Mc Vaugh-Myrtaceae), a Regional Amazonian Fruit
Abstract: This work aimed to study the use of osmotic dehydration and drying as a conservation technique for araçá-boi, a regional fruit from the Amazon. In dehydration, solutions of sucrose and glucose syrup were used. The experimental design was based on the factorial planning 22, varying the time (6, 12, and 18 h) and concentration of the solution (50, 60, and 70%). The samples obtained in the best dehydration conditions were …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 44–53 Read article
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Importance of Plant Fibers in Formulating Polyherbal Ayush choorna
Abstract: Achieving uniformity among various herbal ingredients in polyherbal choorna of Ayurveda and Siddha is quite challenging due to the bizarreness in bulk versus tap density. We have used three fibers such as rice plant, broccoli, psyllium to study the role in achieving evenness among various herbs in four Ayurveda drugs such Avipatti choorna, Hingvastaka choorna, Nimabdi choorna, and Aswagandhadi choorna. Findings show that rice plant fiber is quite effective in …
Published in Research & Reviews : Journal of Herbal Science · Vol. 7, Issue 3, 2018 · pp. 11–17 Read article
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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow
Abstract: The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 38–48 Read article
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Nutritional Analysis and Antioxidant Activity of Locally Consumed Selected Fruits and Vegetables in Bangladesh
Abstract: Fruits and vegetables are rich source of antioxidants; they play an essential role in the prevention of different chronic diseases. The present study compared nutritional content, antioxidant activity, and beta carotene content of nine locally consumed fruits and vegetables cultivated in the different local regions of Bangladesh. These fruits and vegetables were locally consumed and usually underutilized instead of their significant nutritional component. On proximate analysis, the present study found …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 31–36 Read article
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Effect of heat treatment on nutritional value and bioactive compounds of banana heart (Musa acuminata Colla)
Abstract: The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 15–26 Read article
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Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
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Potentials of Carrot (Daucus carota) and Cocoyam (Colocasia esculenta) Peels as Suitable Mycological Culture Media
Abstract: Potentials of carrot (Daucus carota) and cocoyam (Colocasia esculenta) peels as suitable mycological culture media was investigated in the present study. The method employed for proximate composition involved the spectrophotometric, oven drying and furnace drying method. Standard methods of isolation, characterization, growth rate and antifungal activities were employed. The result revealed that both carrot and cocoyam peels were rich in carbohydrates, protein, ash, moisture and crude fiber contents.The growth of …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 10, Issue 3, 2020 · pp. 6–13 Read article
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Assessment on farmers’ enset bacterial wilt management practices in South Omo zone, Ethiopia
Abstract: Bacterial wilt caused by xanthomonas campestris pv. musacearum is the most serious enset disease in Sout Omo zone. There were no documented reports on the farmers’ enset bacterial wilt management practices in South Omo zone. Therefore, the objective of the survey was to assess the farmers’ enset bacterial wilt management practices in the study area. The survey was carried out during 2017/2018. South Ari and North Ari districts were purposely …
Published in Research & Reviews : Journal of Herbal Science · Vol. 11, Issue 3, 2022 · pp. 26–32 Read article
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Morphological Characterization of Indigenous Chickens in Silti, Dalocha, and Wulbareg Woredas of Silte Zone, South Region, Ethiopia
Abstract: A survey together with visual observation and body measurement was conducted in twelve selected farmers' kebeles of Silti, Dalocha, and Wulbareg woredas, located in the Silte zone south region of Ethiopia; to characterize the morphological characteristics of domestic indigenous chicken. Data on visual appraisal and linear body measurements were obtained from 600 matured local chickens of both sexes drawn from 120 households. Five mature chickens (aged more than 6 months) …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 11, Issue 3, 2022 · pp. 10–22 Read article