Proximate and Mineral Nutrition of Common Bean Genotypes as Influenced by Harvesting Time

Common bean is the most consumed legume by humans and hence significant for global food security and nutritive value mainly iron (Fe) and zinc (Zn). The objective of the study was to evaluate the effect of harvesting time and genotypes on proximate and mineral composition of common bean. Two field experiments were carried out in Sebele (24o33′S, 25o54′E, 994 m above sea level) horticultural fields during summer 2018/2019. Treatments included two common bean genotypes DAB 564 (white) or 520 (red) and three harvesting stages as the early, mid and late season harvest. In both seasons, genotype and harvesting time significantly (P < 0.05) influenced proximate, macro and micro mineral composition of common bean seeds. Generally genotypes studied had a sufficient amount of proximate and mineral content with crude protein, iron (Fe) and zinc (Zn) content as the most abundant minerals at a range between 20-22%, 33-101 mg g-1 and 41-45 mg g-1, respectively across harvesting times. Genotype DAB 564 (white coloured) significantly (P < 0.05) produced seeds with the highest concentration of proximate and mineral contents especially zinc (45 mg g-1) and iron (70 mg g-1) content irrespective of season. Harvesting common bean seed early or mid-stage produced high seed concentration of proximate, micro and macro mineral content across genotype or season.

Proximate and mineral composition of some commonly consumed traditional foods/dishes in Nasarawa state, Nigeria

Traditional foods are recognizable specific cuisine or food peculiar to a particular ethnic group, locality or society. Traditional foods are not only consume for their nutritional values but also for their medicinal and socio-cultural significance. However, information on the nutrient compositions of some of these indigenous dishes are not yet documented. This study is aimed at evaluating the proximate and mineral composition of commonly consumed traditional foods in Nasarawa state Nigeria. A cross sectional survey was adopted and recipes were collected across the ethnic groups for the commonly consumed traditional foods in Nasarawa state. The recipes of ten (10) commonly consumed traditional dishes were standardized in the laboratory, prepared and evaluated for proximate and mineral composition using standard procedures of analyses. The result shows that Moisture content of the foods ranged from 13.39 to 5.78g /100g, Crude fibre content was from 19.45 to 2.93g /100g, Crude protein ranged from 24.22 - 5.43g /100g, Crude fat 30.32 - 0.92g /100g and Ash 9.84 - 3.82g/100g, Carbohydrate content ranged from 57.31 - 27.17g /100g and the energy value content ranged from 458.63 - 326.68g /100g. The results of mineral composition further reveal that sodium ranged between 126.00 and 32.00ppm /100g, potassium between 22.36 and 6.72ppm /100g, calcium between 2.08 and 0.64ppm/100g, phosphorus between 2.17 and 0.80ppm /100g, Magnesium 7.25 and 2.74ppm /100g), while the values for iron, zinc and copper ranged from 4.74 to 2.32ppm /100g, 1.55 to 0.09ppm/ 100g and 20.49 to 0.17ppm /100g respectively. Conclusively, the consumption of these foods will help reduce the high level of non-communicable chronic diseases as they are gotten from natural sources.

Proximate and Mineral Composition of Vegetable Salad without Dressing

Salad is a dish of raw vegetables with or without dressing. The study aimed to determine the vegetable salad's proximate, minerals, and daily percentage value without dressing to the dietary regimen. Vegetable salads without dressing were purchased and analysed to evaluate proximate and minerals analysis based on the Association of Official Analytical Chemists (AOAC). The results revealed that vegetable salad without dressing contained 83.20 ± 0.10 moisture content, 16.80 ± 0.01 dry matter, 1.73 ± 0.14, 3.01 ± 0.40, 0.87 ± 0.01, 0.73 ± 0.00, and 10.50 ± 0.12g/100g as in crude lipid, crude protein, crude fibre, ash content, and carbohydrate respectively. Potassium (K), sodium (Na), calcium (Ca), phosphorus (P), magnesium (Mg), manganese (Mn), iron (Fe), zinc (Zn), and copper (Cu) were 464 ± 3.56, 236 ± 2.45, 101 ± 1.63, 124 ± 1.63, 58 ± 0.81, 0.49 ± 0.06, 0.88 ± 0.01, 0.84 ± 0.02, and 0.21 ± 0.01 mg/100g respectively. The percent calorific values from carbohydrates, fat, and protein could help to reduce the risk of chronic disease. The salad is a good source of magnesium, manganese, phosphorus, and copper. The study showed that the salad is good for a healthy body, hypertensive and obese patients.

Proximate and Mineral Composition, Phytochemical Analysis, and Antioxidant Activity of Fig Trees (Ficus spp.) Leaf Powder

Aim: This study aims to analyse and characterise the leaf powder of Ficus carica, Ficus exasperata, and Ficus thonningii. Methodology: Ficus carica, Ficus exasperata, and Ficus thonningii leaf powder were analysed quantitatively for proximate, phytochemicals, minerals, and antioxidant activity. Results: The ash, crude protein, and nitrogen free extract concentration were significantly (P<0.05) higher in Ficus carica leaf powder than the rest Ficus species under study. However, the crude fiber and crude fat concentrations were higher (P<0.05) in Ficus thonningii and Ficus exasperata leaf powder, respectively. The concentration of tannins, flavonoids, phenols, and saponins was higher (P<0.05) in Ficus exasperata than other Ficus species under study. However, the concentration of the alkaloids was higher (P<0.05) in Ficus carica leaf powder than Ficus exasperata and Ficus thonningii leaf powder. The Zn and P were higher (P<0.05) in Ficus carica than the rest F. species under study. The Fe contents of F. carica and F. exasperata leaf powders were higher (P<0.05) than F. thonningii leaf powder. The Ca contents of F. carica leaf powder and F. thonningii leaf powder were higher (P>0.05) than F. exasperata leaf powder. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate value was higher (P<0.05) in Fiscus exasperata leaf powder than F. carica and F. thonningii. However, the value of vitamin c was higher (P<0.05) in Ficus carica, compared to the rest F. species. Conclusion: This study reveals that the leaf powder of F. carica, F. exasperata, and F. thonningii contains a significant number of minerals and phytochemicals with high antioxidant activity and could be employed as a natural feed supplement in animal nutrition.

Proximate and Mineral Composition of Nsala Bakala (Dracaena camerooniana Baker) Leaves, Stems and Roots from Nzenze Forest in Uíge Province, Angola

The aim of the present work was to perform nutritional analysis of Dracaena camerooniana Baker. Nutrient determination was carried out according to standard methods. The nutritional profile of the leaves, roots and stems of D. camerooniana showed that these organs are rich in fibre (14.20-53.65%), proteins (4.47-18.58%), lipids (1.53-5.42%) carbohydrates (23.67-70.94%), ash (2.17-15.59%) and mineral elements, namely, K (535.07-1690.00 mg/100 g), Ca (315.87-1459.97 mg/100 g), Mg (95.41-498.83 mg/100 g), P (76.72-149.56 mg/100 g), Na (105.83-113.60 mg/100 g), Se (75.87-128.51 mg/100 g), Fe (40.88-228.30 mg/100 g), Mn (7.41-11.39 mg/100 g), Zn (2.94-5.83 g/100 g), Cu (2.30-2.80 mg/100 g), and Co (0.65-2.80 mg/100 g) The different levels of nutrient contents observed in the analyzed organs of D. camerooniana would be attributed to the accumulative capacities of the plant organs. It is therefore recommended (desirable) that further studies be conducted to determine the content of anti-nutritional factors in this plant on the one hand and to evaluate its pharmaco-biological properties on the other. Domestication of the plant should be done to ensure its conservation with the support of local farmers. Thus, the use of biotechnology would allow the availability of healthy plant material for both present and future generations.

Comparative study on proximate and mineral composition of native and hybrid pangas (Pangasius pangasius, P. hypophthalmus) at raw and fried stages

A study was conducted on the proximate and mineral composition of native and hybrid pangas, namely Pangasius pangasius and Pangasius hypophthalmus at raw and fried stages between January and December 2017. At the raw stage higher amount of average protein (23%) found in native pangas compared to hybrid (19.7%) and hybrid pangas contain higher fat (15.95%) compared to native (12.75%), although the moisture content was the same in both. Protein and fat were higher in both fishes at 26.8% and 20.95% in natives and 24.05% and 24.2% in hybrids at the fried stage. At the raw stage, mineral contents were higher in natives and the highest content was sodium (185.38 mg/100 g) followed by phosphorus (166.90 mg/100 g) and calcium (116.35 mg/100 g) and slightly decreased those minerals at the fried stage of the same fish. In the fried stage, mineral contents were found almost the same, although calcium, magnesium, iron was slightly varied and phosphorus, sodium found high in amount. But energy level was higher (328 Kcal) in hybrids compare to native. Thus, the study of raw and fried stages indicates that native pangas are better in proximate and mineral composition than the hybrids, but the energy was high in hybrids. J. Asiat. Soc. Bangladesh, Sci. 47(1): 13-22, June 2021

Effect of Natural Fermentation Period on Nutritional, Anti Nutritional, I Total Phenols, Flavonoids and Antioxidant Contents of Finger Millet Flour

Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C). Samples were taken at 24 h interval and dried at 50°C for 48 h. Methodology: The fermented finger millet samples were analyzed for microbial, biochemical changes, chemical, proximate and mineral composition. Results: Biochemical changes showed a drop in pH from 6.74 to 6.04 while titratable acidity (lactic acid equivalent) increased from 0.04 to 0.62% after 72 h. The moisture, protein, ash, fat, fibre and carbohydrate were in the ranges of 7.08-9.449%; 5.31-7.274%; 1.10-3.392%, 1.296-2.47%, 1.154-2.46% and 77.44-81.58%, respectively. Significant increase were observed in the mineral composition with phosphorus, potassium, calcium, sodium, and iron identified in the fermented finger millet flour in the ranges of 93.5-176 mg/100 g; 171-247.5 mg/100 g; 87.04-196.5 mg/100 g; 1.30-3.075 mg/100 g and 5.28-11.95 mg/100 g, respectively. Tannin, oxalate, phytate and trypsin were in the ranges of 1.537 to 3.23 mg/100 g; 0.875 to 1.59 mg/100 g; 0.195 to 0.85 mg/100 g. and 2.731 to 6.23 mg/100 g, respectively. The total phenols and total flavonoids ranged between 11.605-40.29 mg/ 100 g and 63.36 -172.872 mg/100g while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) of the flour samples ranged between 28.109 and 68.238 mg/ml. Microorganisms identified were Bacillus cereus, Lactobacillus Plantarum, Lactobacillus casei and Lactobacillus brevis. This study shows that fermentation decreased the anti-nutrients, increased the proximate and minerals contents and also improved the anti-oxidative properties of finger millet flour.

Comparative Analysis on the Phytochemical, Proximate and Mineral Composition of the Seeds and Peels of Lime

Comparative Analysis on the Phytochemical, proximate and mineral composition of the seeds and peels of lime was carried out. The phytochemical, and proximate screenings were carried out using standard methods. The mineral analysis was carried out by using Atomic Absorption Spectrophotometer. The proximate analysis revealed that the seeds contain Moisture 8.20%, Ash 12.09%,Crude fat 8.50%,Crude Protein 1.93%,Crude fibre 20.71%, and Carbohydrate 48.58% while the peels contain Moisture10.60%, Ash 15.27%, Crude fat14.67%, Crude Protein 2.30%, Crude fibre23.36% and Carbohydrate 33.80%.The phytochemical analysis revealed the presence of alkaloid, saponins, flavonoids, terpenoids, phenols, and volatile oils in both the seeds and peels of the lime. In addition, the seeds contain steroids, while the peels contain tannins, balsams and anthraquinone. The mineral analysis revealed that the seeds contains Ni(0.17mg/100g),Pb(0.01mg/100g),Mn (0.20mg/100g),Zn(0.57mg/100g)Cr(0.17mg/100g),Mg(9.02mg/100g),Ca(27.02mg/100g),Cd(0.01mg/100g), Fe(2.55mg/100g) and Cu(4.81mg/100g) while the peels contain Ni(0.15mg/100g),Pd(0.21mg/100g),Mn(0,21mg/100g),Zn(0.23mg/100g),Cr(0.13mg/100g),Mg(7.61mg/100g),Ca(100.22mg/100g),Cd(0.01mg/100g),Fe(1.67mg/100g) and Cu(0.21mg/100g).The lime seeds and peels can serve as potential sources of drugs and nutrition with the seeds having higher concentration of minerals.

Centesimal and Mineral Composition of Priprioca (Cyperus articulatus var. nodosus, Cyperaceae)

This study investigated a nutritional and mineral composition of the plant Cyperus articulatus var. nodosus, better known as priprioca. Priprioca was obtained in the Tabocal Community, Santarém, Pará, Brazil. 100mg of priprioca rhizomes were washed with 2% hypochlorite solution. These were dried in an oven at 40oC. The rhizomes were then ground to obtain a powder for analysis of the proximate and mineral composition. As a result, fiber, protein, carbohydrate and low lipid contents were found. Regarding minerals, higher levels of iron (118.5mg/100g), zinc (58.25mg/100g) were found, followed by potassium (50.6mg/100g). The results indicate that mineral values are valuable.