Abstract: Background and Objective: The nutrient quality of feed ingredient is one of the major prerequisites apart from availability for the production of good quality feeds. The basic nutrient that cannot be compromised in the choice of ingredients for feed formulation and preparation is protein. The objective of the study was to analyze the amino acid profile of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas in comparison with Glycine max meals. Materials and Methods: Four plant protein meals were processed and analyzed for their amino acid profile in comparison with the conventional soybean. Data collected were subjected to ANOVA and LSD was used for the significant difference among the treatments. Results: Fermented Jatropha meal had the highest arginine value of 6.32 g/16 Ng. Raw Jatropha had the greatest values of histidine, isoleucine, leucine, lysine, methionine, tryptophan, valine, total essential amino acid and chemical score ratio to protein score of (4.04, 5.13, 8.86, 5.85, 2.65, 5.63, 7.82, 54.8 g/16 Ng and 3128%). Toasted Canavalia meal had the highest phenylalanine value of 9.34 g/16 Ng. Toasted Detarium meal had the highest threonine value of 3.52 g/16 Ng. Toasted Glycine meal had the highest value of 46.03%. Raw Detarium meal had the highest total essential amino acid ratio to crude protein value of 257.6%. Conclusion: Based on the results from this study, any of the understudied plant proteins tend to supplement Glycine max in fish feed since they all have competitive nutrient values. PubDate: 21 April, 2022
Abstract: Background and Objective: Sorrel drink is a global commercial beverage that has gained overwhelming acceptance across various tribes, socioeconomic classes, educational backgrounds and geological locations. Sorrel has been proven to have medicinal values and is a good source of natural nutrients and vitamin C. It is, therefore, apparent to investigate dehydrated sorrel blended with tropical crops such as ginger, beetroot, clove and lemon in a proportion to improve quality and to enhance storability of the sorrel tea bag products. Materials and Methods: Proximate analysis, physiochemical analysis and sensory acceptability were carried out on the drinks while a storage stability test was carried out on the tea bag formulations for 3 months. Results: The results showed that samples were in the range of (95.43-95.85%) moisture content, (0.17-0.26%) crude fat, (1.91-2.17%) crude protein, (nil) crude fibre, (0.35-0.48%) ash, (1.59-1.81%) carbohydrate, (1.02-1.16) pH, (8.99-10.50%) TA and (19.16-24.97 mg/100 mL) vitamin C. Storability test showed that microbial count was in the range of 1.27×105-7.00×105 CFU g–1 which satisfies commercial guidelines for ready-to-drink soft drink for the aerobic count. At a 5% level of significance, there was no significant difference in all the sensory attributes of most samples. Conclusion: Inclusion of tropical crops improve proximate and physiochemical composition while the tea bag can be kept for a regular sorrel drink. PubDate: 18 January, 2022
Abstract: Background and Objective: In the northern part of Chad, dried dates are used in the production of a traditional drink highly cherished by the population. Despite the importance of this beverage, the processing, microbiological and physicochemical qualities remain unknown. To fill these gaps, this study aimed to describe the main stages of the manufacturing process of this beverage and elucidate some of its physicochemical and microbiological properties. Materials and Methods: To elucidate the traditional processing of the date beverage, ethnographic techniques were involved. Physicochemical, phytochemical, antioxidant and microbiological parameters were evaluated in ready-to-serve fermented drink samples according to referenced methods. Results: It emerged from the field surveys that the production is still rudimentary with an alcoholic fermentation stage using the exogenous starter. Physicochemical revealed that an average pH (3.60±0.01), alcohol (8.7±0.01 g L–1), soluble solids (2.1±0.01°Brix), total sugar (0.007±0.01 g L–1), conductivity (2207±6.4 μS cm–1) and proteins (0.094±0 g L–1) were registered. Microbiology analysis indicated a very good hygienic quality of this beverage with undetectable microbial counts. Moreover, total polyphenols, flavonoids and tannins contents of 3.24±0.15 gGAE L–1, 0.07±0 gQE L–1 and 0.08±0 gCE L–1 were recorded, respectively. Likewise, both scavenging activity and reducing ferric power of 0.08±0 g Trolox eq L–1 and 0.31±0.03 g Trolox eq L–1 were registered, respectively. Conclusion: These results suggested this fermented date beverage could be a good nutrient source and health benefit for consumers. PubDate: 02 April, 2022
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