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value</title> <meta name="description" content="Search results for: proximate value"> <meta name="keywords" content="proximate value"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="proximate value"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 159</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: proximate value</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">159</span> Proximate Composition and Mineral Contents of Ocimum gratissimum Leaves (African Basil)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ocimum gratissimum belongs to the Lamiaceae family and is know generally as African Basil. Ocimum gratissimum leaves are widely used as local condiments in diets. The leaves were destalked sorted, washed with potable water to remove dirts, air dried for 14 days under ambient temperature and milled into powder. The proximate composition and mineral contents of Ocimum gratissimum leaves were investigated. The proximate analysis showed the moisture, crude, protein, total ash, crude fiber, crude lipid and total carbohydrate contents were 10.72±0.01%, 12.98±0.10%, 10.95±0.42, 10.21±0.04%, 4.81±0.04% and 49.01±0.25% respectively. The results of the analysis showed that Ocimum gratissimum could be a good source of important food nutrients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=African%20Basil" title="African Basil">African Basil</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=Ocimum%20gratissimum" title=" Ocimum gratissimum"> Ocimum gratissimum</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a> </p> <a href="https://publications.waset.org/abstracts/68425/proximate-composition-and-mineral-contents-of-ocimum-gratissimum-leaves-african-basil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68425.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">200</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">158</span> Phytochemical and Proximate Composition Analysis of Aspillia kotschyi </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20U.%20Adamu">A. U. Adamu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20D%20Paul"> E. D Paul</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20E.%20Gimba"> C. E. Gimba</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20G.%20Ndukwe"> I. G. Ndukwe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytochemical and proximate composition of Aspillia kotschyi belonging to Compositae family which is commonly used as medicinal plant in Nigeria was determined on both the Methanolic and Petroleum sprit extract of the plant. The Methanolic extract of the plant revealed the presence of carbohydrates, cardiac glyscosides, flavonoids, triterpene, and alkaloids. The Petroleum sprit extract showed the presence of only carbohydrates and alkaloid. Proximate composition analysis shows moisture content of 5.7%, total ash of 4.03%, crude protein 10.94%, fibre 9.06%, fat value 0.83%, and nitrogen free extract of 70.19%. The results of this study suggest some merit in the popular use of Aspillia kotschi in herbal medicine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aspillia%20kotschyi" title="Aspillia kotschyi">Aspillia kotschyi</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20medicine" title=" herbal medicine"> herbal medicine</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical" title=" phytochemical"> phytochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a> </p> <a href="https://publications.waset.org/abstracts/57864/phytochemical-and-proximate-composition-analysis-of-aspillia-kotschyi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">157</span> Proximate, Functional and Sensory Evaluation of Some Brands of Instant Noodles in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20Moses%20Makanjuola">Olakunle Moses Makanjuola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi"> Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Noodles are made from unleavened dough, rolled flat and cut into shapes. The instant noodle market is growing fast in Asian countries and is gaining popularity in the western market. This project reports on the proximate functional and sensory evaluation of different brands of instant noodles in Nigeria. The comparisons were based on proximate functional and sensory evaluation of the product. The result obtained from the proximate analysis showed that sample QHR has the highest moisture content, sample BMG has the highest protein content, sample CPO has the highest fat content, sample. The obtained result from the functional properties showed that sample BMG (Dangote noodles) had the highest volume increase after cooking due to its high swelling capacity, high water absorption capacity and high hydration capacity. Sample sensory analysis of the noodles showed that all the samples are of significant difference (at P < 0.05) in terms of colour, texture, and aroma but there is no significant difference in terms of taste and overall acceptability. Sample QHR (Indomie noodles) is the most preferred by the panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=proximate" title="proximate">proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=functional" title=" functional"> functional</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=noodles" title=" noodles"> noodles</a> </p> <a href="https://publications.waset.org/abstracts/79647/proximate-functional-and-sensory-evaluation-of-some-brands-of-instant-noodles-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79647.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">253</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">156</span> Proximate and Mineral Composition of Chicken Giblets from Vojvodina, Northern Serbia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Jokanovi%C4%87">M. R. Jokanović</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20M.%20Tomovi%C4%87"> V. M. Tomović</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20T.%20Jovi%C4%87"> M. T. Jović</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20%C5%A0kaljac"> S. B. Škaljac</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20V.%20%C5%A0oji%C4%87"> B. V. Šojić</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20M.%20Ikoni%C4%87"> P. M. Ikonić</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20A.%20Tasi%C4%87"> T. A. Tasić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Proximate (moisture, protein, total fat, total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn) composition of chicken giblets (heart, liver and gizzard) were investigated. Phosphorous content, as well as proximate composition, were determined according to recommended ISO methods. The content of all elements, except phosphorus, of the giblets tissues were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES), after dry ashing mineralization. Regarding proximate composition heart was the highest in total fat content, and the lowest in protein content. Liver was the highest in protein and total ash content, while gizzard was the highest in moisture and the lowest in total fat content. Regarding mineral composition liver was the highest for K, P, Ca, Mg, Fe, Zn, Cu, and Mn, while heart was the highest for Na content. The contents of almost all investigated minerals in analysed giblets tissues of chickens from Vojvodina were similar to values reported in the literature, i.e. in national food composition databases of other countries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20giblets" title="chicken giblets">chicken giblets</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20composition" title=" mineral composition"> mineral composition</a>, <a href="https://publications.waset.org/abstracts/search?q=inductively%20coupled%20plasma-optical%20emission%20spectrometry%20%28ICP-OES%29" title=" inductively coupled plasma-optical emission spectrometry (ICP-OES)"> inductively coupled plasma-optical emission spectrometry (ICP-OES)</a> </p> <a href="https://publications.waset.org/abstracts/14345/proximate-and-mineral-composition-of-chicken-giblets-from-vojvodina-northern-serbia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14345.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">451</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">155</span> Effect of Dehydration Methods of the Proximate Composition, Mineral Content and Functional Properties of Starch Flour Extracted from Maize</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola">Olakunle M. Makanjuola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi"> Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of the dehydrated method on proximate, functional and mineral properties of corn starch was evaluated. The study was carried and to determine the proximate, functional and mineral properties of corn starch produced using three different drying methods namely (sun) (oven) and (cabinet) drying methods. The corn starch was obtained by cleaning, steeping, milling, sieving, dewatering and drying corn starch was evaluated for proximate composition, functional properties, and mineral properties to determine the nutritional properties, moisture, crude protein, crude fat, ash, and carbohydrate were in the range of 9.35 to 12.16, 6.5 to 10.78 1.08 to 2.5, 1.08 to 2.5, 4.0 to 5.2, 69.58 to 75.8% respectively. Bulk density range between 0.610g/dm3 to 0.718 g/dm3, water, and oil absorption capacities range between 116.5 to 117.25 and 113.8 to 117.25 ml/g respectively. Swelling powder had value varying from 1.401 to 1.544g/g respectively. The results indicate that the cabinet method had the best result item of the quality attribute. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch%20flour" title="starch flour">starch flour</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=dehydration" title=" dehydration"> dehydration</a>, <a href="https://publications.waset.org/abstracts/search?q=cabinet%20dryer" title=" cabinet dryer"> cabinet dryer</a> </p> <a href="https://publications.waset.org/abstracts/77942/effect-of-dehydration-methods-of-the-proximate-composition-mineral-content-and-functional-properties-of-starch-flour-extracted-from-maize" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">238</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">154</span> Effect of Sprouting Period of Proximate Composition, Functional Properties and Mineral Content on Malted Sorghum Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola"> Olakunle M. Makanjuola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of sprouting period on proximate, functional and mineral properties of malted sorghum flour was evaluated. The study was carried out to determine the proximate, functional and mineral properties of sprouting period on malted sorghum flour produced. The malted sorghum flour was obtained by sorting, weighing, washing, steeping, draining, germination, drying, dry milling, sieving. Malted sorghum flour was evaluated for proximate composition, functional properties and mineral contents. Moisture, protein, fat content, crude fiber, ash contents and carbohydrate of 24 and 48 hours, were in the range of 10.50-11.0, 11.17-11.17, 1.50-4.00, 2.50-1.50, 1.50-1.54 and 73.15-70.79% respectively. Bulk density ranged between 0.64 and 0.59g/ml, water and oil absorption capacities ranged between 139.3 and 150.0 and 217.3 and 222.7g/g respectively. Calcium, Magnesium, Zinc, Iron and Manganese were also range of 12.5, 59.3-60.0, 3.22-3.25, 3.80-3.90 and 3.22-3.25 mg/100g respectively. The results indicate that the germination of red sorghum resulted in the enhancement of the nutritional quality and its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sprouting" title="sprouting">sprouting</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum" title=" sorghum"> sorghum</a>, <a href="https://publications.waset.org/abstracts/search?q=malted%20sorghum%20flour" title=" malted sorghum flour"> malted sorghum flour</a>, <a href="https://publications.waset.org/abstracts/search?q=cabinet%20dryer" title=" cabinet dryer"> cabinet dryer</a> </p> <a href="https://publications.waset.org/abstracts/77941/effect-of-sprouting-period-of-proximate-composition-functional-properties-and-mineral-content-on-malted-sorghum-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77941.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">153</span> Physicochemical Properties of Moringa oleifera Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oyewusi%20Peter%20Ayodele">Oyewusi Peter Ayodele</a>, <a href="https://publications.waset.org/abstracts/search?q=Onipede%20Ayodeji"> Onipede Ayodeji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our research focuses on some physicochemical parameters of Moringa Oleifera seed meal and its seed oil to determine its nutritional quality. Proximate, mineral, and vitamin analyses were performed on the defatted seed meal, while fatty acid determination was carried out on the seed oil. The results of the proximate composition show moisture content (3.52 ± 0.01), ash (2.80 ± 0.33), crude fibre (3.92 ± 0.01), protein (42.96 ± 0.05), crude fat (7.04 ± 0.01) and carbohydrate (36.79 ± 0.04). The mineral composition shows that the seed is rich in Ca, K, and Na with 220ppm, 205ppm, and 118ppm, respectively. The seed has vitamins A and C with 2.17 ± 0.01mg/100g and 6.95 ± 0.00 mg/100g respectively. The seed also contains 56.62 %, 38.50 %, and 5.24 % saturated, monounsaturated, and polyunsaturated fatty acids, respectively. It could be illustrated that Moringa seeds and their oil can be considered potential sources for both dietary and industrial purposes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Moringa%20oleifera%20seed" title="Moringa oleifera seed">Moringa oleifera seed</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals%20and%20vitamins%20compositions" title=" minerals and vitamins compositions"> minerals and vitamins compositions</a> </p> <a href="https://publications.waset.org/abstracts/171774/physicochemical-properties-of-moringa-oleifera-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">287</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">152</span> Fatty Acid Composition and Therapeutic Effects of Beebread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sibel%20Silici">Sibel Silici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Palynological spectrum, proximate and fatty acids composition of eight beebread samples obtained from different geographical origins were determined. Beebread moisture contents varied between 11.4-15.9 %, ash 1.9-2.54 %, fat 5.9-11.5 %, and protein between 14.8-24.3 %. To our knowledge, this is the first study investigating fatty acids (FAs) composition of the selected monofloral beebreads. A total of thirty-seven FAs were identified. Of these (9Z, 12Z, 15Z)-octadeca-9, 12, 15-trienoic acid, (9Z, 12Z)-octadeca-9, 12-dienoic acid, hexadecanoic acid, (Z)-octadec-9-enoic acid, (Z)-icos-11-enoic acid and octadecanoic acid were the most abundant in all the samples. Cotton beebread contained the highest level of ω-3 FAs, 41.3 %. Unsaturated/saturated FAs ratios ranged between 1.38 and 2.39 indicating that beebread is a good source of unsaturated FAs. The pollen, proximate and FAs composition of beebread samples of different botanical and geographical origins varied significantly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bee%20bread" title="bee bread">bee bread</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20composition" title=" fatty acid composition"> fatty acid composition</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=pollen%20analysis" title=" pollen analysis"> pollen analysis</a> </p> <a href="https://publications.waset.org/abstracts/52901/fatty-acid-composition-and-therapeutic-effects-of-beebread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52901.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">260</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">151</span> Bioactive, Nutritional and Heavy Metal Constituents of Some Edible Mushrooms Found in Abia State of Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20C.%20Okwulehie">I. C. Okwulehie</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Ogoke"> J. A. Ogoke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytocemical, mineral, proximate and heavy metals compositions of six edible and non-edible species of mushrooms were investigated. Fully fleshy mushrooms were used for the analysis. On the averagely, the bioactive constituents of the mushrooms were as follows Alkaloids 0.12 ± 0.02 – 1.01 ± 03 %, Tannins 0.44 ± 0.09 – 1.38 ± 0.6,). Phenols,(0.13 ± 0.01 – 0.26± 0.00, Saponins 0.14 ± 0.03 – 0.32 ± 0.04%, Flavonoids 0.08 ± 0.02 – 0.34 ± 0.02%. The result of proximate composition indicated that the mushroom contained (5.17 ± 0.06 – 12.28 ± 0.16% protein, 0.16 ± 0.02 – 0.67 ± 0.02% fats, 1.06 ± 0.03 – 8.49 ± 0.03 % fibre, (62.06 ± 0.52 – 80.01 ± 4.71% and carbohydrate. The mineral composition of the mushrooms were as follows, calcium 81.49 ± 2.32 - .914 ± 2.32mg/100g, Magnesium(8 ± 1.39-24 ± 2.40mg/100g, Potassium 64.54 ± 0.43 – 164.54 ± 1.23 mg/100g, sodium 9.47 ± 0.12 – 30.97 ± 0.16 mg/100g, and Phosphorus 22.19 ± 0.57-53.2± 0.44 mg/100g. Heavy metals concentration indicated Cadmium 0.7-0.94ppm. Zinc 27.82 – 70.98 ppm. Lead 0.66 – 2.86ppm and Copper 1.8-22.32ppm. The result obtained indicates that the mushrooms are of good sources of phytochemicals, proximate and minerals needed for maintenance of good health and can also be exploited in manufacture of drugs. Heavy metals obtained indicate that when consume intentionally in high content may cause liver, kidney damage and even death. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive" title="bioactive">bioactive</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=mushroom" title=" mushroom"> mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive" title=" nutritive"> nutritive</a> </p> <a href="https://publications.waset.org/abstracts/10128/bioactive-nutritional-and-heavy-metal-constituents-of-some-edible-mushrooms-found-in-abia-state-of-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10128.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">150</span> Comparative Proximate Composition of Selected Edible Vegetables Harvested from Farmland Nearby Oil Impacted Sites in Rivers State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20O.%20Igwe">K. O. Igwe</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20N.%20Onyeike"> E. N. Onyeike</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Uwakwe"> A. A. Uwakwe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Comparative proximate composition of selected edible vegetables (Abelmoschus esculentus, Telfairia occidentalis, vernonia amygdalina and Talinum triangulare ) harvested in farmland nearby oil impacted sites in Rivers State was investigated. The result obtained was compared to the proximate composition of similar edible vegetables harvested from non oil producing areas in Imo State. Values from the study areas indicated vegetables with high moisture levels (highest values in Abelmoschus esculentus and Telfairia occidentalis; 6.07±0.11% and 4.10±0.12%) low ash contents (lowest value in Telfairia occidentalis 9.80±0.08%) low crude protein (lowest value in Talinum triangulare 8.15±0.06 %) high lipid content (highest value in Talinum triangulare 4.12± 0.20%) lower crude fibre (lowest value in Abelmoschus esculentus 9.58±0.08 %) and higher Carbohydrate contents (highest value in vernonia amygdalina 62.18± 0.67%). Values obtained indicated vegetables with lower quality in the study areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20vegetables" title="edible vegetables">edible vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20spill" title=" oil spill"> oil spill</a>, <a href="https://publications.waset.org/abstracts/search?q=farmland" title=" farmland "> farmland </a> </p> <a href="https://publications.waset.org/abstracts/17339/comparative-proximate-composition-of-selected-edible-vegetables-harvested-from-farmland-nearby-oil-impacted-sites-in-rivers-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17339.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">211</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">149</span> Proximate and Amino Acid Composition of Amaranthus hybridus (Spinach), Celosia argentea (Cock's Comb) and Solanum nigrum (Black nightshade)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Oladeji">S. O. Oladeji</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Saleh"> I. Saleh</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20U.%20Adamu"> A. U. Adamu</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20A.%20Fowotade"> S. A. Fowotade</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The proximate composition, trace metal level and amino acid composition of Amaranthus hybridus, Celosia argentea and Solanum nigrum were determined. These vegetables were high in their ash contents. Twelve elements were determined: calcium, chromium, copper, iron, lead, magnesium, nickel, phosphorous, potassium, sodium and zinc using flame photometer, atomic absorption and UV-Visible spectrophotometers. Calcium levels were highest ranged between 145.28±0.38 to 235.62±0.41mg/100g in all the samples followed by phosphorus. Quantitative chromatographic analysis of the vegetables hydrolysates revealed seventeen amino acids with concentration of leucine (6.51 to 6.66±0.21g/16gN) doubling that of isoleucine (2.99 to 3.33±0.21g/16gN) in all the samples while the limiting amino acids were cystine and methionine. The result showed that these vegetables were of high nutritive values and could be adequate used as supplement in diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=proximate" title="proximate">proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acids" title=" amino acids"> amino acids</a>, <a href="https://publications.waset.org/abstracts/search?q=Amaranthus%20hybridus" title=" Amaranthus hybridus"> Amaranthus hybridus</a>, <a href="https://publications.waset.org/abstracts/search?q=Celosia%20argentea" title=" Celosia argentea"> Celosia argentea</a>, <a href="https://publications.waset.org/abstracts/search?q=Solanum%20nigrum" title=" Solanum nigrum"> Solanum nigrum</a> </p> <a href="https://publications.waset.org/abstracts/22066/proximate-and-amino-acid-composition-of-amaranthus-hybridus-spinach-celosia-argentea-cocks-comb-and-solanum-nigrum-black-nightshade" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22066.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">400</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">148</span> Solid State Fermentation of Tamarind (Tamarindus indica) Seed to Produce Food Condiment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20O.%20Ezekiel">Olufunke O. Ezekiel</a>, <a href="https://publications.waset.org/abstracts/search?q=Adenike%20O.%20Ogunshe"> Adenike O. Ogunshe</a>, <a href="https://publications.waset.org/abstracts/search?q=Omotola%20F.%20Olagunju"> Omotola F. Olagunju</a>, <a href="https://publications.waset.org/abstracts/search?q=Arinola%20O.%20Falola"> Arinola O. Falola </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Studies were conducted on fermentation of tamarind seed for production of food condiment. Fermentation followed the conventional traditional method of fermented locust bean (iru) production and was carried out over a period of three days (72 hours). Samples were withdrawn and analysed for proximate composition, pH, titratable acidity, tannin content, phytic acid content and trypsin inhibitor activity using standard methods. Effects of fermentation on proximate composition, anti-nutritional factors and sensory properties of the seed were evaluated. All data were analysed using ANOVA and means separated using Duncan multiple range test. Microbiological analysis to identify and characterize the microflora responsible for the fermentation of the seed was also carried out. Fermentation had significant effect on the proximate composition on the fermented seeds. As fermentation progressed, there was significant reduction in the anti-nutrient contents. Organisms isolated from the fermenting tamarind seeds were identified as non-pathogenic and common with fermented legumes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=condiment" title="condiment">condiment</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=legume" title=" legume"> legume</a>, <a href="https://publications.waset.org/abstracts/search?q=tamarind%20seed" title=" tamarind seed"> tamarind seed</a> </p> <a href="https://publications.waset.org/abstracts/8682/solid-state-fermentation-of-tamarind-tamarindus-indica-seed-to-produce-food-condiment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8682.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">147</span> Effect of Cooking Time, Seed-To-Water Ratio and Soaking Time on the Proximate Composition and Functional Properties of Tetracarpidium conophorum (Nigerian Walnut) Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Idoko">J. O. Idoko</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20N.%20Michael"> C. N. Michael</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20O.%20Fasuan"> T. O. Fasuan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effects of cooking time, seed-to-water ratio and soaking time on proximate and functional properties of African walnut seed using Box-Behnken design and Response Surface Methodology (BBD-RSM) with a view to increase its utilization in the food industry. African walnut seeds were sorted washed, soaked, cooked, dehulled, sliced, dried and milled. Proximate analysis and functional properties of the samples were evaluated using standard procedures. Data obtained were analyzed using descriptive and inferential statistics. Quadratic models were obtained to predict the proximate and functional qualities as a function of cooking time, seed-to-water ratio and soaking time. The results showed that the crude protein ranged between 11.80% and 23.50%, moisture content ranged between 1.00% and 4.66%, ash content ranged between 3.35% and 5.25%, crude fibre ranged from 0.10% to 7.25% and carbohydrate ranged from 1.22% to 29.35%. The functional properties showed that soluble protein ranged from 16.26% to 42.96%, viscosity ranged from 23.43 mPas to 57 mPas, emulsifying capacity ranged from 17.14% to 39.43% and water absorption capacity ranged from 232% to 297%. An increase in the volume of water used during cooking resulted in loss of water soluble protein through leaching, the length of soaking time and the moisture content of the dried product are inversely related, ash content is inversely related to the cooking time and amount of water used, extraction of fat is enhanced by increase in soaking time while increase in cooking and soaking times result into decrease in fibre content. The results obtained indicated that African walnut could be used in several food formulations as protein supplement and binder. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=African%20walnut" title="African walnut">African walnut</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20analysis" title=" proximate analysis"> proximate analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/11005/effect-of-cooking-time-seed-to-water-ratio-and-soaking-time-on-the-proximate-composition-and-functional-properties-of-tetracarpidium-conophorum-nigerian-walnut-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11005.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">396</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">146</span> Assessment of Proximate Composition and Heavy Metal in Vigna unguculata (White Beans) Sold in Kazaure Market, Jigawa State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdu%20Umar%20Adamu">Abdu Umar Adamu</a>, <a href="https://publications.waset.org/abstracts/search?q=Saidu%20Akun%20Abdullahi"> Saidu Akun Abdullahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Al-Hassan%20Muhammed"> Al-Hassan Muhammed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamisu%20Abdu"> Hamisu Abdu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Leguminous plants such as beans have been considered as a source of protein in this present work. The proximate analysis on beans (Vigna unguiculata) were determined in order to identify the nutritional content as well as presence of some heavy metals accumulation in washed and unwashed beans (white Beans) sold in Kazaure market Jigawa State Nigeria. On the average comparative analysis, the result has indicated that, the Vigna unguiculata had protein content of 61.1%, fibre 4.5%, ash 10.4%, moisture 5%, carbohydrate 15.8% and total lipid 4.9%, therefore it could be suggested that beans has enough nutritional content that helps the people health. The heavy metal analysis of unwashed white beans showed that Fe (17.37 ± 6.71)mg/kg had the highest concentration followed by Zn (6.41 ± 3.09), Cu (5.69 ± 2.42), Cd (0.46 ± 0.65) and Pb (0.57 ± 0.94)mg/kg , while the washed beans shows that Zn (0.11 ± 0.17), Fe (0.01 ± 0.006), Cd (0.02 ± 0.01), Cu (0.03 ± 0.021), Pb (0.01 ± 0.006)mg/kg. The washed white beans are safe for consumption and also the concentration of heavy metal are negligible and of nontoxic effect to human health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=white%20beans" title="white beans">white beans</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal" title=" heavy metal"> heavy metal</a> </p> <a href="https://publications.waset.org/abstracts/36716/assessment-of-proximate-composition-and-heavy-metal-in-vigna-unguculata-white-beans-sold-in-kazaure-market-jigawa-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">432</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">145</span> Proximate Compositions and Fatty Acid Profiles of Farmed and Wild Striped Sea Bream (Lithognathus mormyrus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahmut%20Ali%20G%C3%B6k%C3%A7e">Mahmut Ali Gökçe</a>, <a href="https://publications.waset.org/abstracts/search?q=Oguz%20Tasbozan"> Oguz Tasbozan</a>, <a href="https://publications.waset.org/abstracts/search?q=Celal%20Erbas"> Celal Erbas</a>, <a href="https://publications.waset.org/abstracts/search?q=Zafer%20Akpinar"> Zafer Akpinar</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Surhan%20Tabakoglu"> S. Surhan Tabakoglu</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20Celik"> Mehmet Celik</a>, <a href="https://publications.waset.org/abstracts/search?q=Bilge%20Kaan%20Tekelioglu"> Bilge Kaan Tekelioglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to investigate proximate compositions and fatty acid profiles of marketable size striped sea bream of obtained from fish cages of aquaculture companies and fishermen. Ten fish samples were used for both groups. The average total weight of farmed and wild samples was 252,75 ± 36,78 g and 193,0 ± 32 g respectively. While the protein level of farmed samples was (23,49±0,15) higher than that of wild fish (21,80±0,18), lipid level was less (1,55±0,08) in farmed group than wild fish samples (2,52±0,07). Amount of Σ SFA was significantly higher in wild group (44,09±0,9) than the farmed (32,79±1,13) group. Total MUFA were 36,38±29,91 in wild and 29,91±1,52 in farmed fish. However, Σ PUFA (27,89±1,53) and EPA+DHA values (15,73±1,63) of farmed samples were significantly higher than the wild (14,06 ±3,67 and 9,7±0,86) counterparts. Σώ3/ώ6 rate was better in farmed group with 2,54±0,84 in comparison with (1,59±0,06) the other group. As a result, it can be speculated that the farmed striped sea bream can be preferred by the consumers. Acknowledgement: This work was supported by the Scientific Research Project Unit of the University of Cukurova, Turkey under grant no FBA-2016-5073. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=striped%20sea%20bream" title="striped sea bream">striped sea bream</a>, <a href="https://publications.waset.org/abstracts/search?q=Litognathus%20mormyrus" title=" Litognathus mormyrus"> Litognathus mormyrus</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20profile" title=" fatty acid profile"> fatty acid profile</a> </p> <a href="https://publications.waset.org/abstracts/67837/proximate-compositions-and-fatty-acid-profiles-of-farmed-and-wild-striped-sea-bream-lithognathus-mormyrus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67837.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">144</span> Preliminary Study of Material Composition of Wreathed Hornbill (Rhycticeros undulatus) Nest Cover Entrance in Mount Ungaran</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Margareta%20Rahayuningsih">Margareta Rahayuningsih</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Alimah"> Siti Alimah</a>, <a href="https://publications.waset.org/abstracts/search?q=Novita%20%20Hermayani"> Novita Hermayani</a>, <a href="https://publications.waset.org/abstracts/search?q=Misbahul%20Munir"> Misbahul Munir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wreathed Hornbill (Rhycticeros undulatus) was a protected bird that we can found in Mount Ungaran. It is known that the bird have been breeding and nesting on the mountain. The objective of the research was to analysis the materials composition of the Wreathed Hornbill nest wall plaster. The study was carried out in Curug Lawe and Gunung Gentong, Mount Ungaran Central Java. Nest wall plaster samples were collected from nest cavities were used by hornbill but after they left from the nest. The nest tree species on Gunung Gentong was Syzygium antisepticum and Syzigium glabratum on Curug Lawe. Materials analysis used proximate analysis and have been done on Chemistry Laboratory of Semarang State University. The result of proximate analysis showed that the material composition of nest wall plaster such as water, proteins. lipid, carbohydrate, and ash between Curug Lawe and Gunung Gentong was different. Except Carbohidrate, the highest componen showed in the nest wall plaster on Gunung Gentong. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mount%20Ungaran" title="Mount Ungaran">Mount Ungaran</a>, <a href="https://publications.waset.org/abstracts/search?q=nest%20cover%20entrance" title=" nest cover entrance"> nest cover entrance</a>, <a href="https://publications.waset.org/abstracts/search?q=Rhyticeros%20undulatus" title=" Rhyticeros undulatus"> Rhyticeros undulatus</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20analysis" title=" proximate analysis"> proximate analysis</a> </p> <a href="https://publications.waset.org/abstracts/47874/preliminary-study-of-material-composition-of-wreathed-hornbill-rhycticeros-undulatus-nest-cover-entrance-in-mount-ungaran" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47874.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">247</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">143</span> Meat Yield and Proximate Composition Relations of Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax) in Different Sizes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20Celik">Mehmet Celik</a>, <a href="https://publications.waset.org/abstracts/search?q=Celal%20Erbas"> Celal Erbas</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehtap%20Baykal"> Mehtap Baykal</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayg%C3%BCl%20Kucukgulmez"> Aygül Kucukgulmez</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahmut%20Ali%20Gokce"> Mahmut Ali Gokce</a>, <a href="https://publications.waset.org/abstracts/search?q=Bilge%20Kaan%20Tekelioglu"> Bilge Kaan Tekelioglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, determination of differences in fresh meat yield and proximate compositions of different weight groups of sea bream and sea bass grown in cages in Izmir region of the Aegean Sea were aimed. For this purpose, the length and weight of five different weight groups of sea bass (I: 175.8±5.2, II: 227.3±10.2, III: 293.3±21.3, IV: 404±9.9, V: 508.7±46 g) and sea bream (I: 146.6±13.6, II: 239.8±21.7, III: 279.2±20.8, IV: 400.9±10.5, V: 546.8±0.8 g) were measured and the amount of edible and non-edible parts were determined. Besides this, protein, lipid, dry matter, ash, condition factor, HSI and VSI values were compared according to different weight groups for each species. According to the results of analysis, while the absolute meat yields of sea bream was between 69-294 g, it was between 71-252 g for the sea bass and the highest meat yields were found in fifth (V) weight groups of fish for both species. The relative meat yield (%) was determined in weight group II for sea bass and in the IV. group in sea bream with 51.9%. However, the amount of muscle tissue lipids in I. and V. weight groups of sea bream ranged between 3.6 to 11.9 % and ranged between 6.2 to 9.0 % for sea bass respectively. Protein, fillet and ash content increased in direct proportion to the weight. As a result, it can be speculated that when the meat yield and lipid rates were considered, IV. group in sea bream and II. group in sea bass are the most advantageous groups for the consumers. Acknowledgement: This work was supported by the Scientific Research Project Unit of the University of Cukurova, Turkey under grant no FBA-2015-3830. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sea%20bream" title="sea bream">sea bream</a>, <a href="https://publications.waset.org/abstracts/search?q=sea%20bass" title=" sea bass"> sea bass</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20yield" title=" meat yield"> meat yield</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=different%20weight" title=" different weight"> different weight</a> </p> <a href="https://publications.waset.org/abstracts/67846/meat-yield-and-proximate-composition-relations-of-seabream-sparus-aurata-and-seabass-dicentrarchus-labrax-in-different-sizes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67846.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">357</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">142</span> Impact of Different Ripening Accelerators on the Microbial Load and Proximate Composition of Plantain (Musa paradisiaca) and Banana (Musa sapientum), during the Ripening Process, and the Nutrition Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwasegun%20Christopher%20Akinleye"> Oluwasegun Christopher Akinleye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on the impact of different ripening accelerators on the microbial load and proximate composition of plantain (Musa paradisiaca) and Banana (Musa sapientum) during the ripening process, and the nutrition implication for food security. The study comprised of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening accelerator was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating and enumerating their micro flora using pour plate method; and also, their proximate composition was determined using standard methods. The result indicated that the bacteria count of plantain increased from 3.25 ± 0.33 for unripe to 5.31 ± 0.30 log cfu/g for (treated) ripened, and that of banana increased from 3.69 ± 0.11 for unripe to 5.26 ± 0.21 log cfu/g for ripened. Also, the fungal count of plantain increased from 3.20 ± 0.16 for unripe to 4.88 ± 0.22 log sfu/g for ripened; and that of banana increased from 3.61 ± 0.19 for unripe to 5.43 ± 0.26 for ripened. Ripened plantain fingers without any ripening accelerator (control) had significantly (p < 0.05) higher values of crude protein 3.56 ± 0.06%, crude fat 0.42 ± 0.04%, total ash 2.74 ± 0.15 and carbohydrate 31.10 ± 0.20; but with significantly lower value of moisture 62.14 ± 0.07% when compared with treated plantain. The proximate composition trend of treated and banana fingers control is similar to that of treated and plantain control, except that higher moisture content of 75.11 ± 0.07% and lesser protein, crude fat, total ash and carbohydrate were obtained from treated and ripened banana control when the treatments were compared with that of plantain. The study concluded that plantain is more nutritious (mealy) than a banana; also, the ripening accelerators increased the microbial load and reduced the nutritional status of plantain and banana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20nutrition" title="food nutrition">food nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=rvingia%20gabonensis" title=" rvingia gabonensis"> rvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=newbouldia%20laevis" title=" newbouldia laevis"> newbouldia laevis</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a> </p> <a href="https://publications.waset.org/abstracts/48032/impact-of-different-ripening-accelerators-on-the-microbial-load-and-proximate-composition-of-plantain-musa-paradisiaca-and-banana-musa-sapientum-during-the-ripening-process-and-the-nutrition-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48032.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">141</span> Development and Characterization of Biscuits Incorporated with Jackfruit (Artocarpus heterophyllus) Seeds and Cassava (Manihot esculenta)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elina%20Brahma%20Hazarika">Elina Brahma Hazarika</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeuti%20Basumatary"> Jeuti Basumatary</a>, <a href="https://publications.waset.org/abstracts/search?q=Deepanka%20Saikia"> Deepanka Saikia</a>, <a href="https://publications.waset.org/abstracts/search?q=Jaydeep%20Das"> Jaydeep Das</a>, <a href="https://publications.waset.org/abstracts/search?q=Micky%20Moni%20D%27mary"> Micky Moni D'mary</a>, <a href="https://publications.waset.org/abstracts/search?q=Fungkha%20Basumatary"> Fungkha Basumatary</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study includes development of two varieties of biscuits incorporated with: the seeds of Jack fruit (Artocarpus heterophyllus), which post-consumption of it’s pulp, is discarded as a waste, and Cassava (Manihot esculenta) tubers.The jack fruit seeds and cassava were first ground into flour and its proximate and physiochemical properties were studied. The biscuits that were developed incorporating them had 50% wheat flour and 50% jackfruit seed flour and 50% cassava flours as the major composition, apart from the other general ingredients use in making biscuits. Various trials of compositions were made for baking to get the overall desirable acceptability in biscuits through sensory evaluation. Finally, the best composition of ingredients was selected to make the biscuits, and hence studies were done accordingly to compare it with the properties of their respective raw flours. The results showed that the proximate composition of the biscuits fared better than that of their respective flours: There was a decrease in the Moisture content of both Jackfruit Seed Biscuits and Cassava Biscuits to 4.5% and 6.7% than that of their respective raw flours (8 and 12%). Post-baking, there is increase in the percentages of ash, protein, and fibre contents in both Jackfruit Seed Biscuits and Cassava Biscuits; the values being 3% and 3.8%, 13.2% and 3.3%, and 3.2 and 4.1% respectively. Also the total carbohydrate content in Jackfruit Seed Biscuits and Cassava Biscuits were 66.7% and 71.7% respectively. Their sensory evaluation and texture study also yielded a clear review that they have an overall good acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baking" title="baking">baking</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/41486/development-and-characterization-of-biscuits-incorporated-with-jackfruit-artocarpus-heterophyllus-seeds-and-cassava-manihot-esculenta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41486.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">318</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">140</span> Proximate Composition, Colour and Sensory Properties of Akara egbe Prepared from Bambara Groundnut (Vigna subterranea)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samson%20A.%20Oyeyinka">Samson A. Oyeyinka</a>, <a href="https://publications.waset.org/abstracts/search?q=Taiwo%20Tijani"> Taiwo Tijani</a>, <a href="https://publications.waset.org/abstracts/search?q=Adewumi%20T.%20Oyeyinka"> Adewumi T. Oyeyinka</a>, <a href="https://publications.waset.org/abstracts/search?q=Mutiat%20A.%20Balogun"> Mutiat A. Balogun</a>, <a href="https://publications.waset.org/abstracts/search?q=Fausat%20L.%20Kolawole"> Fausat L. Kolawole</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20K.%20Joseph"> John K. Joseph</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bambara groundnut is an underutilised leguminous crop that has a similar composition to cowpea. Hence, it could be used in making traditional snack usually produced from cowpea paste. In this study, akara egbe, a traditional snack was prepared from Bambara groundnut flour or paste. Cowpea was included as the reference sample. The proximate composition and functional properties of the flours were studies as well as the proximate composition and sensory properties of the resulting akara egbe. Protein and carbohydrate were the main components of Bambara groundnut and cowpea grains. Ash, fat and fiber contents were low. Bambara groundnut flour had higher protein content (23.71%) than cowpea (19.47%). In terms of functional properties, the oil absorption capacity (0.75 g oil/g flour) of Bambara groundnut flour was significantly (p ≤ 0.05) lower than that of the cowpea (0.92 g oil/g flour), whereas, Cowpea flour absorbed more water (1.59 g water/g flour) than Bambara groundnut flour (1.12 g/g). The packed bulk density (0.92 g/mL) of Bambara groundnut was significantly (p ≤ 0.05) higher than cowpea flour (0.82 g/mL). Akara egbe prepared from Bambara groundnut flour showed significantly (p ≤ 0.05) higher protein content (23.41%) than the sample made from Bambara groundnut paste (19.35%). Akara egbe prepared from cowpea paste had higher ratings in aroma, colour, taste, crunchiness and overall acceptability than those made from cowpea flour or Bambara groundnut paste or flour. Bambara groundnut can produce akara egbe with comparable nutritional and sensory properties to that made from cowpea. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bambara%20groundnut" title="Bambara groundnut">Bambara groundnut</a>, <a href="https://publications.waset.org/abstracts/search?q=Cowpea" title=" Cowpea"> Cowpea</a>, <a href="https://publications.waset.org/abstracts/search?q=Snack" title=" Snack"> Snack</a>, <a href="https://publications.waset.org/abstracts/search?q=Sensory%20properties" title=" Sensory properties"> Sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/78671/proximate-composition-colour-and-sensory-properties-of-akara-egbe-prepared-from-bambara-groundnut-vigna-subterranea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78671.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">139</span> Effects of Storage Methods on Proximate Compositions of African Yam Bean (Sphenostylis stenocarpa) Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Iyabode%20A.%20Kehinde">Iyabode A. Kehinde</a>, <a href="https://publications.waset.org/abstracts/search?q=Temitope%20A.%20Oyedele"> Temitope A. Oyedele</a>, <a href="https://publications.waset.org/abstracts/search?q=Clement%20G.%20Afolabi"> Clement G. Afolabi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the limitations of African yam bean (AYB) (Sphenostylis sternocarpa) is poor storage ability due to the adverse effect of seed-borne fungi. This study was conducted to examine the effects of storage methods on the nutritive composition of AYB seeds stored in three types of storage materials viz; Jute bags, Polypropylene bags, and Plastic Bowls. Freshly harvested seeds of AYB seeds were stored in all the storage materials for 6 months using 2 × 3 factorial (2 AYB cultivars and 3 storage methods) in 3 replicates. The proximate analysis of the stored AYB seeds was carried out at 3 and 6 months after storage using standard methods. The temperature and relative humidity of the storeroom was recorded monthly with Kestrel pocket weather tracker 4000. Seeds stored in jute bags gave the best values for crude protein (24.87%), ash (5.69%) and fat content (6.64%) but recorded least values for crude fibre (2.55%), carbohydrate (50.86%) and moisture content (12.68%) at the 6th month of storage. The temperature of the storeroom decreased from 32.9ºC - 28.3ºC, while the relative humidity increased from 78% - 86%. Decreased incidence of field fungi namely: Rhizopus oryzae, Aspergillus flavus, Geotricum candidum, Aspergillus fumigatus and Mucor meihei was accompanied by the increase in storage fungi viz: Apergillus niger, Mucor hiemalis, Penicillium espansum and Penicillium atrovenetum with prolonged storage. The study showed that of the three storage materials jute bag was more effective at preserving AYB seeds. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=storage%20methods" title="storage methods">storage methods</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=African%20Yam%20Bean" title=" African Yam Bean"> African Yam Bean</a>, <a href="https://publications.waset.org/abstracts/search?q=fungi" title=" fungi"> fungi</a> </p> <a href="https://publications.waset.org/abstracts/94612/effects-of-storage-methods-on-proximate-compositions-of-african-yam-bean-sphenostylis-stenocarpa-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94612.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">134</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">138</span> Utilization and Proximate Composition of Nile Tilapia, Common Carp and African Mudfish Polycultured in Fertilized Ponds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20A.%20Yola">I. A. Yola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Impact of poultry dropping, cow dung and rumen content on utilization and proximate composition of Oreochromis niliticus, Clarias gariepinus and Cyprinus capio in a polyculture system were studied. The research was conducted over a period of 52 weeks. Poultry droppings (PD), cow dung (CD) and rumen content (RC) were applied at three levels 30g,60g and 120g/m2/week, 25g,50g and 100g/m2/week and 22g, 44g and 88g/m2/week treatment, respectively. The control only conventional feed with 40% CP without manure application was used. Physicochemical and biological properties measured were higher in manure pond than control. The difference was statistically significant (P < 0.05) between and within treatments with exception of temperature with a combined mean of 27.900C. The water was consistently alkaline with mean values for pH of 6.61, transparency 22.6cm, conductivity 35.00µhos/cm, dissolved oxygen 4.6 mg/l, biological oxygen demand 2.8mg/l, nitrate and phosphates 0.9mg/l and 0.35mg/l, respectively. The three fish species increase in weight with increased manure rate, with a higher value in PD treatment on C. capio record 340g, O. niloticus weighed 310g and C. gariepinus 280g over the experimental period. Fishes fed supplementary diet (control) grew bigger with highest value on C. capio (685g) O. niloticus (620g) and then C. gariepinus (526g). The differences were statistically significant (P < 0.05). The result of whole body proximate analysis indicated that various manures and rates had an irregular pattern on the protein and ash gain per 100g of fish body weight gain. The combined means for whole fish carcass protein, lipids, moisture, ash and gross energy were 11.84, 2.43, 74.63, 3.00 and 109.9 respectively. The notable exceptions were significant (p < 0.05) increases in body fat and gross energy gains in all fish species accompanied by decreases in percentages of moisture as manure rates increased. Survival percentage decreases from 80% to 70%. It is recommended to use poultry dropping as manure/feeds at the rate of 120kg/ha/week for good performances in polyculture. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20manure" title="organic manure">organic manure</a>, <a href="https://publications.waset.org/abstracts/search?q=Nile%20tilapia" title=" Nile tilapia"> Nile tilapia</a>, <a href="https://publications.waset.org/abstracts/search?q=African%20mud%20fish" title=" African mud fish"> African mud fish</a>, <a href="https://publications.waset.org/abstracts/search?q=common%20carp" title=" common carp"> common carp</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a> </p> <a href="https://publications.waset.org/abstracts/6810/utilization-and-proximate-composition-of-nile-tilapia-common-carp-and-african-mudfish-polycultured-in-fertilized-ponds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6810.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">555</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">137</span> Proximate Analysis of Muscle of Helix aspersa Living in Konya, Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ozcan%20Baris%20Citil">Ozcan Baris Citil</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the present study is the determination of the effects of variations in the proximate analysis, cholesterol content and fatty acid compositions of Helix aspersa. Garden snails (Helix aspersa) were picked up by hand from the Central Anatolia Region of Turkey, in autumn (November) in 2015. Fatty acid methyl esters (FAMEs) and cholesterol analysis were analyzed by gas chromatography (GC). The protein contents of snail muscle were determined with Kjeldahl distillation units. Statistical comparisons were made by using SPSS Software (version 16.0). Thirty different fatty acids of different saturation levels were detected. As the predominant fatty acids, stearic acid (C18:0), oleic acid (C18:1ω9), linoleic acid (C18:2ω6), palmitic acid (C16:0), arachidonic acid (C20:4ω6), eicosadienoic acid (C20:2) and linolenic acid (C18:3ω3) were found in Helix aspersa. Palmitic acid (C16:0) was identified as the major SFA in autumn. Linoleic acid (C18:2ω6), eicosadienoic acid (C20:2) and arachidonic acid (C20:4ω6) have the highest levels among the PUFAs. In the present study, ω3 were found 5.48% in autumn. Linolenic acid and omega-3 fatty acid amounts in the autumn decreased significantly but cholesterol content was not affected in Helix aspersa in autumn (November) in 2015. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Helix%20aspersa" title="Helix aspersa">Helix aspersa</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=SFA" title=" SFA"> SFA</a>, <a href="https://publications.waset.org/abstracts/search?q=PUFA" title=" PUFA"> PUFA</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/47347/proximate-analysis-of-muscle-of-helix-aspersa-living-in-konya-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">338</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">136</span> Physicochemical and Sensory Properties of Gluten-Free Semolina Produced from Blends of Cassava, Maize and Rice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Babatunde%20Stephen%20Oladeji">Babatunde Stephen Oladeji</a>, <a href="https://publications.waset.org/abstracts/search?q=Gloria%20Asuquo%20Edet"> Gloria Asuquo Edet</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The proximate, functional, pasting, and sensory properties of semolina from blends of cassava, maize, and rice were investigated. Cassava, maize, and rice were milled and sieved to pass through a 1000 µm sieve, then blended in the following ratios to produce five samples; FS₁ (40:30:30), FS₂ (20:50:30), FS₃ (25:25:50), FS₄ (34:33:33) and FS₅ (60:20:20) for cassava, maize, and rice, respectively. A market sample of wheat semolina labeled as FSc served as the control. The proximate composition, functional properties, pasting profile, and sensory characteristics of the blends were determined using standard analytical methods. The protein content of the samples ranged from 5.66% to 6.15%, with sample FS₂ having the highest value and being significantly different (p ≤ 0.05). The bulk density of the formulated samples ranged from 0.60 and 0.62 g/ml. The control (FSc) had a higher bulk density of 0.71 g/ml. The water absorption capacity of both the formulated and control samples ranged from 0.67% to 2.02%, with FS₃ having the highest value and FSc having the lowest value (0.67%). The peak viscosity of the samples ranged from 60.83-169.42 RVU, and the final viscosity of semolina samples ranged from 131.17 to 235.42 RVU. FS₅ had the highest overall acceptability score (7.46), but there was no significant difference (p ≤ 0.05) from other samples except for FS₂ (6.54) and FS₃ (6.29). This study establishes that high-quality and consumer-acceptable semolina that is comparable to the market sample could be produced from blends of cassava, maize, and rice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=semolina" title="semolina">semolina</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten" title=" gluten"> gluten</a>, <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title=" celiac disease"> celiac disease</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20allergies" title=" wheat allergies"> wheat allergies</a> </p> <a href="https://publications.waset.org/abstracts/164223/physicochemical-and-sensory-properties-of-gluten-free-semolina-produced-from-blends-of-cassava-maize-and-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164223.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">103</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">135</span> The Effect of Region of Residence on Fertility in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Motlatso%20Rampedi">Motlatso Rampedi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nigeria has the fifth highest Total Fertility Rate in Sub-Saharan Africa at 5.5 children born to a woman. Some demographic research has found that there is an association between region of residence and fertility in Nigeria, with the Northern regions pertaining to high fertility and the Southern regions pertaining to low fertility levels. Even so, little attention has been given to understanding the effect of region of residence on fertility. Instead, a significant amount of research has been conducted on exploring the proximate determinants of fertility in Nigeria. The objective of this study was to test whether there is an association between region of residence and fertility in Nigeria. Using a sample size of 38 948 women aged 15-49 derived from the 2013 NDHS and the Poisson regression model for analysis, the study has found that region of residence has a significant effect on fertility. Moreover, the ANOVA test has shown that there is a socioeconomic disparity by region of residence in Nigeria. The Northern regions of Nigeria have shown to have higher levels of fertility as compared to the Southern regions. Therefore, while proximate determinants of fertility and socio-demographic characteristics of women are important, region of residence remains one of the fundamental determinants of fertility. Given these findings, it is recommended that government should not exhaust its resources or focus its fertility reduction policies and programmes at entire populations but target specific regions where fertility is most prevalent. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20fertility" title="high fertility">high fertility</a>, <a href="https://publications.waset.org/abstracts/search?q=region" title=" region"> region</a>, <a href="https://publications.waset.org/abstracts/search?q=socioeconomic%20disparity" title=" socioeconomic disparity"> socioeconomic disparity</a>, <a href="https://publications.waset.org/abstracts/search?q=socio-demographic%20characteristics" title=" socio-demographic characteristics"> socio-demographic characteristics</a> </p> <a href="https://publications.waset.org/abstracts/47800/the-effect-of-region-of-residence-on-fertility-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47800.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> Effect of Roasting Temperature on the Proximate, Mineral and Antinutrient Content of Pigeon Pea (Cajanus cajan) Ready-to-Eat Snack</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olaide%20Ruth%20Aderibigbe">Olaide Ruth Aderibigbe</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwatoyin%20Oluwole"> Oluwatoyin Oluwole</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pigeon pea is one of the minor leguminous plants; though underutilised, it is used traditionally by farmers to alleviate hunger and malnutrition. Pigeon pea is cultivated in Nigeria by subsistence farmers. It is rich in protein and minerals, however, its utilisation as food is only common among the poor and rural populace who cannot afford expensive sources of protein. One of the factors contributing to its limited use is the high antinutrient content which makes it indigestible, especially when eaten by children. The development of value-added products that can reduce the antinutrient content and make the nutrients more bioavailable will increase the utilisation of the crop and contribute to reduction of malnutrition. This research, therefore, determined the effects of different roasting temperatures (130 0C, 140 0C, and 150 0C) on the proximate, mineral and antinutrient component of a pigeon pea snack. The brown variety of pigeon pea seeds were purchased from a local market- Otto in Lagos, Nigeria. The seeds were cleaned, washed, and soaked in 50 ml of water containing sugar and salt (4:1) for 15 minutes, and thereafter the seeds were roasted at 130 0C, 140 0C, and 150 0C in an electric oven for 10 minutes. Proximate, minerals, phytate, tannin and alkaloid content analyses were carried out in triplicates following standard procedures. The results of the three replicates were polled and expressed as mean±standard deviation; a one-way analysis of variance (ANOVA) and the Least Significance Difference (LSD) were carried out. The roasting temperatures significantly (P<0.05) affected the protein, ash, fibre and carbohydrate content of the snack. Ready-to-eat snack prepared by roasting at 150 0C significantly had the highest protein (23.42±0.47%) compared the ones roasted at 130 0C and 140 0C (18.38±1.25% and 20.63±0.45%, respectively). The same trend was observed for the ash content (3.91±0.11 for 150 0C, 2.36±0.15 for 140 0C and 2.26±0.25 for 130 0C), while the fibre and carbohydrate contents were highest at roasting temperature of 130 0C. Iron, zinc, and calcium were not significantly (P<0.5) affected by the different roasting temperatures. Antinutrients decreased with increasing temperature. Phytate levels recorded were 0.02±0.00, 0.06±0.00, and 0.07±0.00 mg/g; tannin levels were 0.50±0.00, 0.57±0.00, and 0.68±0.00 mg/g, while alkaloids levels were 0.51±0.01, 0.78±0.01, and 0.82±0.01 mg/g for 150 0C, 140 0C, and 130 0C, respectively. These results show that roasting at high temperature (150 0C) can be utilised as a processing technique for increasing protein and decreasing antinutrient content of pigeon pea. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antinutrients" title="antinutrients">antinutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pigeon%20pea" title=" pigeon pea"> pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=underutilised%20species" title=" underutilised species"> underutilised species</a> </p> <a href="https://publications.waset.org/abstracts/117916/effect-of-roasting-temperature-on-the-proximate-mineral-and-antinutrient-content-of-pigeon-pea-cajanus-cajan-ready-to-eat-snack" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117916.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">141</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">133</span> Evaluating the Performance of Organic, Inorganic and Liquid Sheep Manure on Growth, Yield and Nutritive Value of Hybrid Napier CO-3</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20A.%20M.%20Safwan">F. A. M. Safwan</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20N.%20N.%20Dilrukshi"> H. N. N. Dilrukshi</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20U.%20S.%20Peiris"> P. U. S. Peiris</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Less availability of high quality green forages leads to low productivity of national dairy herd of Sri Lanka. Growing grass and fodder to suit the production system is an efficient and economical solution for this problem. CO-3 is placed in a higher category, especially on tillering capacity, green forage yield, regeneration capacity, leaf to stem ratio, high crude protein content, resistance to pests and diseases and free from adverse factors along with other fodder varieties grown within the country. An experiment was designed to determine the effect of organic sheep manure, inorganic fertilizers and liquid sheep manure on growth, yield and nutritive value of CO-3. The study was consisted with three treatments; sheep manure (T1), recommended inorganic fertilizers (T2) and liquid sheep manure (T3) which was prepared using bucket fermentation method and each treatment was consisted with three replicates and those were assigned randomly. First harvest was obtained after 40 days of plant establishment and number of leaves (NL), leaf area (LA), tillering capacity (TC), fresh weight (FW) and dry weight (DW) were recorded and second harvest was obtained after 30 days of first harvest and same set of data were recorded. SPSS 16 software was used for data analysis. For proximate analysis AOAC, 2000 standard methods were used. Results revealed that the plants treated with T1 recorded highest NL, LA, TC, FW and DW and were statistically significant at first and second harvest of CO-3 (p˂ 0.05) and it was found that T1 was statistically significant from T2 and T3. Although T3 was recorded higher than the T2 in almost all growth parameters; it was not statistically significant (p ˃0.05). In addition, the crude protein content was recorded highest in T1 with the value of 18.33±1.61 and was lowest in T2 with the value of 10.82±1.14 and was statistically significant (p˂ 0.05). Apart from this, other proximate composition crude fiber, crude fat, ash, moisture content and dry matter were not statistically significant between treatments (p ˃0.05). In accordance with the results, it was found that the organic fertilizer is the best fertilizer for CO-3 in terms of growth parameters and crude protein content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fertilizer" title="fertilizer">fertilizer</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20parameters" title=" growth parameters"> growth parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=Hybrid%20Napier%20CO-3" title=" Hybrid Napier CO-3"> Hybrid Napier CO-3</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a> </p> <a href="https://publications.waset.org/abstracts/45101/evaluating-the-performance-of-organic-inorganic-and-liquid-sheep-manure-on-growth-yield-and-nutritive-value-of-hybrid-napier-co-3" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45101.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">132</span> Effect of Different Processing Methods on the Proximate, Functional, Sensory, and Nutritional Properties of Weaning Foods Formulated from Maize (Zea mays) and Soybean (Glycine max) Flour Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20O.%20Agu">C. O. Agu</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Okafor"> C. C. Okafor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maize and soybean flours were produced using different methods of processing which include fermentation (FWF), roasting (RWF) and malting (MWF). Products from the different methods were mixed in the ratio 60:40 maize/soybean, respectively. These composites mixed with other ingredients such as sugar, vegetable oil, vanilla flavour and vitamin mix were analyzed for proximate composition, physical/functional, sensory and nutritional properties. The results for the protein content ranged between 6.25% and 16.65% with sample RWF having the highest value. Crude fibre values ranged from 3.72 to 10.0%, carbohydrate from 58.98% to 64.2%, ash from 1.27 to 2.45%. Physical and functional properties such as bulk density, wettability, gelation capacity have values between 0.74 and 0.76g/ml, 20.33 and 46.33 min and 0.73 to 0.93g/ml, respectively. On the sensory quality colour, flavour, taste, texture and general acceptability were determined. In terms of colour and flavour there was no significant difference (P < 0.05) while the values for taste ranged between 4.89 and 7.1 l, texture 5.50 to 8.38 and general acceptability 6.09 and 7.89. Nutritionally there is no significant difference (P < 0.05) between sample RWF and the control in all parameters considered. Samples FWF and MWF showed significantly (P < 0.5) lower values in all parameters determined. In the light of the above findings, roasting method is highly recommend in the production of weaning foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=malting" title=" malting"> malting</a>, <a href="https://publications.waset.org/abstracts/search?q=ratio" title=" ratio"> ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=wettability" title=" wettability"> wettability</a> </p> <a href="https://publications.waset.org/abstracts/5626/effect-of-different-processing-methods-on-the-proximate-functional-sensory-and-nutritional-properties-of-weaning-foods-formulated-from-maize-zea-mays-and-soybean-glycine-max-flour-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">304</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">131</span> Detecting Geographically Dispersed Overlay Communities Using Community Networks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Madhushi%20Bandara">Madhushi Bandara</a>, <a href="https://publications.waset.org/abstracts/search?q=Dharshana%20Kasthurirathna"> Dharshana Kasthurirathna</a>, <a href="https://publications.waset.org/abstracts/search?q=Danaja%20Maldeniya"> Danaja Maldeniya</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahendra%20Piraveenan"> Mahendra Piraveenan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Community detection is an extremely useful technique in understanding the structure and function of a social network. Louvain algorithm, which is based on Newman-Girman modularity optimization technique, is extensively used as a computationally efficient method extract the communities in social networks. It has been suggested that the nodes that are in close geographical proximity have a higher tendency of forming communities. Variants of the Newman-Girman modularity measure such as dist-modularity try to normalize the effect of geographical proximity to extract geographically dispersed communities, at the expense of losing the information about the geographically proximate communities. In this work, we propose a method to extract geographically dispersed communities while preserving the information about the geographically proximate communities, by analyzing the ‘community network’, where the centroids of communities would be considered as network nodes. We suggest that the inter-community link strengths, which are normalized over the community sizes, may be used to identify and extract the ‘overlay communities’. The overlay communities would have relatively higher link strengths, despite being relatively apart in their spatial distribution. We apply this method to the Gowalla online social network, which contains the geographical signatures of its users, and identify the overlay communities within it. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=social%20networks" title="social networks">social networks</a>, <a href="https://publications.waset.org/abstracts/search?q=community%20detection" title=" community detection"> community detection</a>, <a href="https://publications.waset.org/abstracts/search?q=modularity%20optimization" title=" modularity optimization"> modularity optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=geographically%20dispersed%20communities" title=" geographically dispersed communities"> geographically dispersed communities</a> </p> <a href="https://publications.waset.org/abstracts/55105/detecting-geographically-dispersed-overlay-communities-using-community-networks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55105.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">235</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">130</span> Effects of Process Parameters on the Yield of Oil from Coconut Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ndidi%20F.%20Amulu">Ndidi F. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Godian%20O.%20Mbah"> Godian O. Mbah</a>, <a href="https://publications.waset.org/abstracts/search?q=Maxwel%20I.%20Onyiah"> Maxwel I. Onyiah</a>, <a href="https://publications.waset.org/abstracts/search?q=Callistus%20N.%20Ude"> Callistus N. Ude</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Analysis of the properties of coconut (Cocos nucifera) and its oil was evaluated in this work using standard analytical techniques. The analyses carried out include proximate composition of the fruit, extraction of oil from the fruit using different process parameters and physicochemical analysis of the extracted oil. The results showed the percentage (%) moisture, crude lipid, crude protein, ash, and carbohydrate content of the coconut as 7.59, 55.15, 5.65, 7.35, and 19.51 respectively. The oil from the coconut fruit was odourless and yellowish liquid at room temperature (30oC). The treatment combinations used (leaching time, leaching temperature and solute: solvent ratio) showed significant differences (P˂0.05) in the yield of oil from coconut flour. The oil yield ranged between 36.25%-49.83%. Lipid indices of the coconut oil indicated the acid value (AV) as 10.05 Na0H/g of oil, free fatty acid (FFA) as 5.03%, saponification values (SV) as 183.26 mgKOH-1 g of oil, iodine value (IV) as 81.00 I2/g of oil, peroxide value (PV) as 5.00 ml/ g of oil and viscosity (V) as 0.002. A standard statistical package minitab version 16.0 program was used in the regression analysis and analysis of variance (ANOVA). The statistical software mentioned above was also used to generate various plots such as single effect plot, interactions effect plot and contour plot. The response or yield of oil from the coconut flour was used to develop a mathematical model that correlates the yield to the process variables studied. The maximum conditions obtained that gave the highest yield of coconut oil were leaching time of 2 hrs, leaching temperature of 50 oC and solute/solvent ratio of 0.05 g/ml. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coconut" title="coconut">coconut</a>, <a href="https://publications.waset.org/abstracts/search?q=oil-extraction" title=" oil-extraction"> oil-extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a> </p> <a href="https://publications.waset.org/abstracts/16056/effects-of-process-parameters-on-the-yield-of-oil-from-coconut-fruit" class="btn btn-primary btn-sm">Procedia</a> <a 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