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Microbiological and Nutritional Qualities of Dairy Products: Nono
"... ABSTRACT: The microbiological and nutritional qualities of two fermented dairy products: nono and wara were investigated. Bacteria and fungi were isolated from both products. The bacteria isolated include Acinetobacter mallei,Alcaligenes faecalis, Bacillus cereus, Enterobacter aerogenes, Enterobacte ..."
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ABSTRACT: The microbiological and nutritional qualities of two fermented dairy products: nono and wara were investigated. Bacteria and fungi were isolated from both products. The bacteria isolated include Acinetobacter mallei,Alcaligenes faecalis, Bacillus cereus, Enterobacter aerogenes, Enterobacter cloacae, Micrococcus spp, Serratia spp, Flavobacterium spp, Staphylococcus aureus and Klebsiella licquifasciens. The fungal isolates were
Polyphenol Contents and Polyphenol Oxidase Activities of Some Nigerian Kolanuts
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Proximate Composition of Meat and Dressing Losses of Wild and Farmed Labeo rohita (Rohu)
, 2004
"... Abstract.-Proximate composition of meat and dressing losses of wild and farmed Labeo rohita of three different weight categories were determined. ..."
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Abstract.-Proximate composition of meat and dressing losses of wild and farmed Labeo rohita of three different weight categories were determined.
Production of Functional Low-Fat Chicken Burger
, 2011
"... Abstract: Healthier lipid formation based on processing strategies is one of the most important current approaches to the development of new functional products. The physical properties and sensory evaluations of low fat chicken burger (2.75%) with optional substitution of carrageenan (0.4 %), pota ..."
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Abstract: Healthier lipid formation based on processing strategies is one of the most important current approaches to the development of new functional products. The physical properties and sensory evaluations of low fat chicken burger (2.75%) with optional substitution of carrageenan (0.4 %), potato starch (2.5%), carboxymethyl cellulose CMC (0.7%) and maltodextrin (0.7%) aside with a control sample were studied. All samples were stored at -20 °C for 3 months. The obtained data has revealed that, the presence of maltodextrin as a fat replacer has no effect on cooking loss and shrinkage during storage period, while shear force and L* (lightness) were increased. Sensory evaluation of the same sample was significantly higher than those formulated with other fat replacers during storage period. On the other hand, replacing fat with potato starch could be considered as the second best formula for both physical and sensory evaluations compared with other studied samples. The effect of CMC and carrageenan were less pronounced and less acceptable than that of all other samples.
Digestibility and Nutrient Utilization of Some Agro-Industrial By-Products Fed to Growing Pigs in the Humid Tropics
"... Abstract: Digestibility and nutrient utilization of some agro-industrial by-products fed to growing pigs in the humid tropics were determined with twelve castrated male hybrid (Large White x Landrace) pigs whose weights ranged from 15.33 to 17.67 kg (average 16.17 kg) and aged 13 weeks. The experime ..."
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Abstract: Digestibility and nutrient utilization of some agro-industrial by-products fed to growing pigs in the humid tropics were determined with twelve castrated male hybrid (Large White x Landrace) pigs whose weights ranged from 15.33 to 17.67 kg (average 16.17 kg) and aged 13 weeks. The experimental design was a Completely Randomized Design (CRD). Each of the four treatments had three replicates and a castrated male per replicate. Locally constructed metabolism cages (107 cm x 60 cm x 50 cm) were used in the experiment. Parameters measured were nutrient intake, digestibility coefficients of DM, CP, CF, Ether Extract and Nitrogen Free Extract (NFE). Others were energy utilization, nitrogen (N) balance and protein utilization. Wheat offal fed to growing pigs significantly (P<0.05) increased DM (418 g) and organic matter (391 g) intakes but significantly depressed apparent digestibility coefficient of ether extract (67.50%) and nitrogen intake (16.00 g). Other nutrient and energy utilization indices were not significantly (P>0.05) affected. The conclusion was that Palm Kernel Meal (PKM), Brewers Dried Grain (BDG), wheat offal or equal proportions of PKM+BDG fed to growing pigs have similar apparent nutrient digestibility coefficients, energy utilization, nitrogen balance and protein utilization. However, wheat offal could decrease digestibility coefficient of Ether Extract (EE) and also nitrogen intake. Key words: Industrial by-products, energy utilization, nitrogen balance, growing pigs
Effect of Peeling and Cooking on Nutrients in Vegetables
"... Abstract: Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking w ..."
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Abstract: Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking except in colocasia. Vegetables lost crude fiber significantly during peeling, cooking caused significant effect only in peeled form, ash reduced significantly during peeling and cooking except in tomato. Four minerals reduced significantly in both peeling and cooking especially in peeled cooking. Vitamins losses were highly significant in both peeling and cooking.
Study on the Preservation of Raw Milk with Hydrogen Peroxide (H O) 2 2 for Rural Dairy Farmers
"... Abstract: The experiment was conducted to judge the feasibility of hydrogen peroxide as milk preservation. The experiment milk sample collected from Bangladesh Agricultural University Dairy Farm and were divided into seven portions. Six portions were preserved with 0.01, 0.02, 0.03, 0.04, 0.05 and 0 ..."
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Abstract: The experiment was conducted to judge the feasibility of hydrogen peroxide as milk preservation. The experiment milk sample collected from Bangladesh Agricultural University Dairy Farm and were divided into seven portions. Six portions were preserved with 0.01, 0.02, 0.03, 0.04, 0.05 and 0.06 % H O. The2 2 reaming portion was preserved without H O and considered as control sample. Some physical and2 2 chemical parameters were measured from all samples just before preservation and then regularly after certain time interval up to spoilage. From the results of physical and chemical tests, it was observed that keeping quality of milk samples with H O increased significantly when compared with untreated milk2 2 samples. It was concluded that 0.04 to 0.05 % H O is enough to preserve milk sample up to 24 hours. 2 2 Key words: Raw milk, H O, treated milk, milk preservation, preservation period2 2
Physicochemical properties and antioxidative activities of Omija(Schizandra chinensis
- Bailon)”, Korean J. Food Nutr
, 2008
"... © 2013 The Korean Society for Biotechnology and Bioengineering Abstract: This research was to investigate physicochemical properties and antioxidative activities of rapeseed meal for the development of functional cosmetic material. Seventeen kinds of amino acid at rapeseed meal were found and glutam ..."
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© 2013 The Korean Society for Biotechnology and Bioengineering Abstract: This research was to investigate physicochemical properties and antioxidative activities of rapeseed meal for the development of functional cosmetic material. Seventeen kinds of amino acid at rapeseed meal were found and glutamic acid concentration was significantly the highest (28.4 mg/g), fol-lowed by glycine, proline, arginine, isoleucine, and aspartic acid. Among various vitamins, cloline content was the high-est (459.1 mg/kg), followed by niacin, tocopherol, and pan-tothenic acid. Among various fatty acids of rapeseed meal, oleic acid was the highest (36.7%), followed by linoleic acid and linolenic acid. DPPH radical scavenging activities of methanol and acetone extract of rapeseed meal at 2.0 mg/mL were 80.4 and 78.9%, respectively. The methanol and ace-tone extracts of rapeseed meal were a stable at the range of
Generation of Methane Gas from Poultry Brooding House.
"... This study focused on the incorporation of biogas scrubbing accessories on a 0.1m3 biodigester with the primary aim of assessing the volume of methane gas that would be recovered from poultry brooding wastes through biogas scrubbing. Results obtained show that a significant volume of methane gas was ..."
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This study focused on the incorporation of biogas scrubbing accessories on a 0.1m3 biodigester with the primary aim of assessing the volume of methane gas that would be recovered from poultry brooding wastes through biogas scrubbing. Results obtained show that a significant volume of methane gas was recovered from each of the substrates after 2 weeks of anaerobic digestion. However, poultry wastes generated more gas than poultry droppings within a Hydraulic Retention Time (HRT) of 14 days. (Keywords: poultry farm-wastes, poultry droppings, biogas, anaerobic digestion, microbial population, biodigester, biogas scrubbing, caloric value, carbon-reducing technology, desulphurization)
Research Report Open Access Studies on Evaluation and Mean Performance Associated with Yield, Quality and Pest and Disease Incidence in Eggplant (Solanum melongena L.)
, 2013
"... Copyright © 2013 Kumar et al. This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: ..."
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Copyright © 2013 Kumar et al. This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article:
