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Sustainable Food Production
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2624-876X
Published by SciPress Homepage  [11 journals]
  • Nutritional Benefit of Soybean and Its Advancement in Research

    • Abstract: Publication date: 27 February 2019
      Source:
      Author(s): Anupam Saha, Suprodip Mandal
      Like different beans the soya bean i.e, Glycine max develops in units encasing palatable seeds and they are normally green yet can be yellow, dark colored or dark and the surface is adaptable to the point that soyabeans are regularly handled into an assortment of sustenance’s. Soya beans – otherwise called edamame beans when eaten straight from the unit which are expended as an option in contrast to meat and they are the premise of soya-milk, tofu, miso, tempeh and soya protein. The key advantages of soya are its high protein content, vitamins, minerals and insoluble fiber and this essential survey is away to give an information and to bring it into worry for instructive reason and may help in further research. Soybean is viewed as equivalent to creature nourishments in protein quality yet it is believed that plant proteins are prepared diversely to creature proteins. The aim of this work is an endeavor to outline up into a chart of various gainful perspectives and the progression of soybean and compounding subjective into a diagram.


      PubDate: Wed, 27 Feb 2019 00:00:00 +010
       
  • Effect of Selected Organic Residues and Inorganic Fertilizers on the
           Performance of Okra (Abelmoschus esculentus)

    • Abstract: Publication date: 27 February 2019
      Source:
      Author(s): Temitayo O. Amodu, G. Olufemi Dayo-Olagbende, Oluwawemimo O. Akingbola
      In a bid to evaluate the effect of selected organic residues and inorganic on the performance of okra (Abelmoschus esculentus), a concurrent experiment was conducted using Gliricidia sepium and Aspilla africana as the source of organic residue while N: P: K and Urea were used as the sources of inorganic fertilizers. The materials were applied solely and in combinations to give a total of nine (9) treatments. The land area used was 28m by 11m partition into 9 plots and replicated three times to give a total of 27 experimental units. The experiment was laid out in a randomized Complete Black Design (RCBD). Okra variety lady finger was planted at a spacing of 60cm by 45cm at a rate of three seeds per hole which was later thinned to one plant per stand. The treatments were applied two weeks after planting. Ten plants were tagged to determine the growth and yield parameters. Data collected were subjected to Analysis of Variance (ANOVA) using SPSS 16.00 version and mean separation was done using Duncan Multiple Range Test (DMRT). It was discovered that treatments containing a combination of N:P:K, urea and gliricidia sepium(T9), gave the best in terms of growth parameter and yield on site 1 while on site 2 a combination of NPK, urea and Aspilia africana (T8) gave the best. This shows the okra responds well to applications of organic residues together with inorganic fertilizers.


      PubDate: Wed, 27 Feb 2019 00:00:00 +010
       
  • Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and
           Proximate Composition of Two Species of Cocoyam Puddings as a
           Complementary Food

    • Abstract: Publication date: 27 February 2019
      Source:
      Author(s): Innocent N. Okwunodulu, Daniel M. Uluocha, Felicia U. Okwunodulu
      The authors evaluated the nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes. Each paste was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam: 45% plantain 10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Samples from ede-ocha were marked 101 to 104 and ede-cocoindia from 105 to 108. Values obained showed that pudding from ede-ocha had a higher moisture content (56.25%), protein (4.47%), fat (1.84%), ash (2.57%), crude fiber (2.46%), iron (0.58mg), and calcium (5.12mg) than ede-cocoondia. which had 5.52%, 4.29%, 1.49%, 2.45%, 2.11%, 0.36% and 5.01% respectively. Also, ede-cocoindia had higher carbohydrate {39.28%}, vitamin A precursor {62.90μg}, vitamin C (33.05mg) and zinc (0.35mg) than ede-ocha which had 35.46%, 60.80 μg, 20.50 mg, and 0.32mg respectively. The ede-ocha therefore made a better nutritious pudding than ede-cocoindia.


      PubDate: Wed, 27 Feb 2019 00:00:00 +010
       
  • Effect of Substitution of Chicken Egg with Duck Egg on Biscuit Quality

    • Abstract: Publication date: 27 February 2019
      Source:
      Author(s): Folasade Maria Makinde, K.D. Awoyera, A.O. Oguntunji
      . Eggs are characterized  with  other components such  antioxidants, folic acid and other B vitamins, and unsaturated fats which might have beneficial effects on heart disease risk that counterbalance the small adverse effect of the eggs’ cholesterol content. A specific study of the effect of chicken egg and/or duck egg in biscuit production has allowed the determination of their respective effects on baking, chemical and sensorial properties. Five sample blends of chicken and duck eggs were made respectively from the following ratios: 0, 10:90, 20:80, 30:70, 40:60 and 50:50%, respectively. Baking and nutritional properties of samples of   biscuit were determined by standard methods, while sensory evaluation was also carried out. The results on the biscuit samples revealed the following ranges: baking properties (weight 14.53-14.85g, diameter 48.4-50.04mm, thickness 9.37-9.46mm, bulk density 0.61 to 0.82g/cm3 and spread ratio 5.12-5.37;  proximate parameters (moisture 3.22-4.78%, ash 0.64-1.74%, fibre 0.49-0.51%,  protein 9.4-12.9%,  fat 15.8-19.2%,  carbohydrate 62.4-68.8% and energy 397.67-411.85kcal/g). Biscuit samples contained varying amounts of calcium, phosphorus, potassium, magnesium, zinc and iron. Baking properties showed a decrease in the weight and thickness but increase in diameter and spread ratio of the biscuits with rising levels of substitution. . The chemical analysis results revealed that biscuit samples containing different levels of duck egg had significantly higher fat, ash and protein content but lower moisture and carbohydrate than the control. Mineral concentration was significantly affected (p≤0.05) by the substitution with duck egg in the biscuit formulations. The substitution of chicken egg with duck egg at a level of up to 40% produces biscuit without any negative effect in quality attributes and reasonable acceptance. Conclusively, the substitution of chicken egg with duck egg in biscuit production is an ideal approach to utilizing uncommon food ingredients. The use of duck egg produced biscuit with different characteristics and quality, depending on level of inclusion in the formulation, offering nutritious and healthy alternative to consumers.


      PubDate: Wed, 27 Feb 2019 00:00:00 +010
       
 
 
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