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Tytuł:
Proximate Analysis and Calorific Value of Pellets in Biosolid Combined with Wood Waste Biomass
Autorzy:
Sukarta, I. N.
Sastrawidana, I. D. K.
Ayuni, N. P. S.
Powiązania:
https://bibliotekanauki.pl/articles/124963.pdf
Data publikacji:
2018
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
biosolids
pellets
proximate value
calorific value
Opis:
In this study, biosolid and wood waste biomass were used as fuel by turning them into fuel pellets. The purpose of making fuel pellets with various compositions was to compare the type of biosolid pellets and wood waste in terms of proximate testing. The benefits of making biosolid pellets can reduce the landfill waste that contributes to the environmental pollution. The results of this research showed the highest water content that is equal to 10.07% was found in the wood waste pellets with the composition of (90:10; the highest ash content, amounting to 33.19% was found in the pellets with the composition of (50:50); the highest value of volatile substances (74.05%) was contained in pellets with the composition (90:10); the highest value of solid carbon (10.13%) was found in the pellets with the composition of (80:20) Meanwhile, the highest calorific value was exhibited by the pellets with the composition of wood waste and biosolid (90:10), equalling 3.822 cal/g.
Źródło:
Journal of Ecological Engineering; 2018, 19, 3; 185-190
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)
Autorzy:
Dinata, Trinusa
Pratama, Rusky Intan
Rizal, Achmad
Rostini, Iis
Powiązania:
https://bibliotekanauki.pl/articles/1076653.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Barbodes balleroides
hedonic
lalawak
organoleptic
presto
proximate
Opis:
Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.
Źródło:
World News of Natural Sciences; 2019, 26; 106-117
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
La preparación al matrimonio según la Exhortación Apostólica Familiaris Consortio. Una reflexión sobre el documento en el 30 aniversario de su elaboración
Autorzy:
Kantor, Robert
Powiązania:
https://bibliotekanauki.pl/articles/668393.pdf
Data publikacji:
2011
Wydawca:
Uniwersytet Papieski Jana Pawła II w Krakowie
Tematy:
Marriage
Familiaris Consortio
proximate preparation
remote preparation
Opis:
Marriage is an important event in the life of engaged couple as well as the whole community of believers. The preparation for marriage requires that the couple should be introduced into the Catholic ecclesial teaching about the rights and duties which result from contracted marriage. The article presents the issue of preparation for marriage; the stages according to the Apostolic Exhortation Familiaris Consortio. The study includes the following issues: the preparation stage; the need of preparation to marriage; stages and content of the preparation; people responsible for the preparation; permission to celebrate marriage of baptized individuals who are not sufficiently prepared.
Źródło:
The Person and the Challenges. The Journal of Theology, Education, Canon Law and Social Studies Inspired by Pope John Paul II; 2011, 1, 2
2391-6559
2083-8018
Pojawia się w:
The Person and the Challenges. The Journal of Theology, Education, Canon Law and Social Studies Inspired by Pope John Paul II
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemical screening and proximate analysis of the bark of Piptadeniastrum africanum Hook (Fabaceae)
Autorzy:
Owoeye, E. A.
Ogboru, R. O.
Bakpolor, V. R.
Omobude, D. E.
Powiązania:
https://bibliotekanauki.pl/articles/1112345.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Piptadeniastrum africanum
phytochemical screening
plant bark extracts
proximate analysis
Opis:
Herein, the stem bark extract of Piptadeniastrum africanum Hook (F.) (used in folklore medicine for treating several illnesses), were screened for phytochemicals. The chemical screening revealed the presence of some phytochemicals - saponins, alkaloids, tannins, anthraquinones, glycosides and cardiac glycosides. Other phytochemicals - phenols and flavonoids - were absent in the bark extract. Proximate analysis on the bark extract also showed the presence of ash, fat, carbohydrate, moisture content and crude protein. The presence of these phytochemicals lends credence to the medicinal benefits it has been used for in the past years.
Źródło:
World News of Natural Sciences; 2018, 19; 135-141
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Sustaining a Healthy Environment whilst Utilizing Wastes as Energy Sources: Physicochemical Analysis of Solid Wastes in Awka, Nigeria
Autorzy:
Ayadinuno, Emmanuel Onyenweife
Njoku, Uzoma Benedict
Akakuru, Ozioma Udochukwu
Powiązania:
https://bibliotekanauki.pl/articles/1031445.pdf
Data publikacji:
2021
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
elemental content
proximate analysis
solid wastes
ultimate analysis
Opis:
The physicochemical properties of solid wastes were determined to unravel the individual components of solid wastes such as density, moisture content, and percentage mass. The chemical composition of each waste component was also determined. Methods adopted in the determination included the load count and mass volume methods, the proximate and ultimate analysis method. Collectively, the percentage chemical constituents were obtained from the different solid waste samples analyzed. Energy values obtained from the constituents are 47.6 and 47.10 kJ/kg when Dulong’s and Davies’ formula were applied, respectively. The results revealed that paper and cardboard, metals, plastics, and wood make up the highest composition in the five major waste dumpsites studied in Awka, Nigeria. It also showed that carbon and oxygen contents are high in most of the solid waste components when compared to other chemical constituents and that these wastes can be converted to useful energy in furtherance of sustainable development.
Źródło:
World News of Natural Sciences; 2021, 36; 75-87
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemicals, nutraceuticals and antinutritional factors assessment of young leaves of Colocasia esculenta (L) Schott
Autorzy:
Eneh, Grace D. O.
Okon, Okon G.
Imabong, Fidelis E.
Mfoniso, Ekanem J.
Olajumoke, Ilesanmi O.
Powiązania:
https://bibliotekanauki.pl/articles/1109349.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Antinutrients
Colocasia esculenta
minerals
oxalates
phytates
phytochemicals
proximate
Opis:
Phytochemicals, proximate, minerals and anti-nutrient compositions of young cocoyam (Colocasia esculenta) leaves were determined using standard methods. Qualitative and quantitative analyses for phytochemicals confirmed the presence of bioactive constituents such as alkaloids, flavonoids and saponins in appreciable amounts, while terpenes, cardiac glycocides and tannins were only present in trace concentrations. Mineral analysis revealed that K recorded the highest content - with 214.00 ± 2.11 mg/100g, followed by Ca - 157.10 ± 1.47 mg/100g, Mg - 63.00 ± 0.58 mg/100g, P - 32.00 ± 0.61 mg/100g, while Fe had the lowest value - 0.10 ± 0.14 mg/100g. Proximate composition analysis of C. esculenta leaves indicated that CHO, protein and crude fibre were present in high quantities (35.22, 17.10 and 16.41 % respectively), while fat was at the lowest content (8.82%). Anti-nutritional factor analysis of young leaves of C. esculenta indicated that phytates was present in huge quantity - 11.03 ± 0.12mg/g, followed by oxalates - 7.62 ± 0.14 mg/g, while tannins recorded the lowest anti-nutritional contents - 0.12 ± 0.06 mg/g. This study has also revealed that the young leaves of C. esculenta contain appreciable levels of bioactive components (phytochemicals such as as alkaloids, flavonoids and saponins; minerals K, Ca, Mg, P and Fe) and appreciable amounts of CHO, protein and crude fibre. The results of anti-nutrients analysis showed high contents of phytate and oxalate. The last is probably responsible for the itching effect and also interferes with the utilization of essential nutrients. Thus, young leaves of C. esculenta provide appreciable quantities of nutrients and thus can rival other conventional vegetables normally consumed in Nigeria.
Źródło:
World News of Natural Sciences; 2018, 20; 12-22
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparative Proximate Analysis of Five Commercially Sold Maggi as Condiments in Gwagwalada, North Central, Nigeria
Autorzy:
Adeeko, E. L.
Shittu, G. A.
Adeeko, T. O.
Umar, M.
Powiązania:
https://bibliotekanauki.pl/articles/1075587.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
bioaccumulation
bouillon
condiments
heavy metal
mineral elements
proximate
Opis:
Determination of the proximate, nutritionally valuable mineral in five samples of food seasonings label as, A, B, C, D, & E food condiments readily consumed in Nigeria were obtained from Gwagwalada Central Market Abuja. Investigating the concentrations of some mineral elements such as, iron (Fe), zinc (Zn), and two heavy metals, cadmium (Cd) and lead (Pb) were carried out using AA320N Atomic Absorption Spectrophotometer (AAS) after acid digestion with 2:1 HNO3/HClO4. The result shows that all samples contained high levels of protein (13.63% ±0.53%) with mean value moisture, ash, fat, fiber, and carbohydrate for all samples levels being (3.94%±0.64%), (57.51% ±4.27%), (5.11% ±0.20%), (0.02% ±0.00%) and (18.41% ±0.41%) respectively. Sample D has high Fe concentration with (0.04 ±0.01 μg/g) and Sample B & C has low Fe concentration with (0.01 ±0.00 μg/g). Sample D & E has high Zn concentration with (0.03 ±0.01 μg/g) and sample A, B & C has low Zn concentration with (0.02 ±0.01 μg/g). In cadmium, sample A has the high concentration (0.03±0.01μg/g), sample B & D has the low Cd concentration (0.02 ±0.00 μg/g). Sample D had the high Pb concentration (0.05 ±0.00 μg/g), sample C had the low Pb concentration (0.02±0.01 μg/g). In conclusion, Fe, Zn, Cd and Pb were both present in low concentrations in all the samples analyzed. The presence of Cd and Pb in the food seasonings even at low concentration could prove fatal through bioaccumulation. The low level of the toxic metals, Pb and Cd indicates that these products meet the safe limits specified by most food standards.
Źródło:
World Scientific News; 2019, 122; 183-192
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)
Autorzy:
Pratama, Rusky Intan
Lana, Adan Prabhasworo
Rostini, Iis
Rizal, Achmad
Powiązania:
https://bibliotekanauki.pl/articles/1076690.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Broth
Scomberomorus commerson
Solid Phase Microextraction
proximate
volatile flavor compounds
Opis:
Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
Źródło:
World News of Natural Sciences; 2019, 25; 199-219
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Investigating the Proximate, Ultimate and Chemical Composition of Four Cultivars of Date Seed, Phoenix dactylifera L.
Autorzy:
Nwaokobia, K.
Ogboru, R. O.
Idibie, C. A.
Powiązania:
https://bibliotekanauki.pl/articles/1112442.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Analysis and Fixed carbon
Datepalm
Mineral Composition
Phoenix dactylifera
Proximate
Opis:
Proximate, ultimate and chemical composition of four varieties of dates, namely Digila, Krikri, Sukur and Trigal were determined in the pulp. In addition, the seed kernel of dika nut (Irvingia gabonensis) was assessed on a dry weight basis. The proximate analysis included moisture, volatile matter, Fixed Carbon and ash, respectively, with the pulp of Digila having the highest fixed carbon of 72.73%, while the krikri date pulp contained the highest moisture of 79.22%, Sukur pulp has the highest volatile matter of 59.20%, and Trigal seed contained 88.05% moisture - establishing that its kernel holds the highest moisture content among the four cultivars. Ultimate Analysis showed that Digila and Trigal pulp contained the same amount of total carbon (94.10%), the pulp of Krikri contained the highest amount of hydrogen (3.55%), while the pulp of Sukur has 1.44% Nitrogen, and the dika nut seed contained 9.82% Oxygen - making it the highest. Moreover, Sulpur, Digila, Sukur, Trigal and Krikri have available hydrogen, nitrogen, oxygen, sulphur, sodium, potassium, calcium, magnesium, iron, zinc and phosphorus for the body to absorb for physiological activities, but lacked chlorine, aluminum, and silicon at detectable levels. All these quality food properties make dates a good source of sweetening agent in the food processing industry.
Źródło:
World News of Natural Sciences; 2018, 18, 2; 52-61
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparative proximate analysis for processes Parkia biglobosa
Autorzy:
Ngunoon, Tor Priscila
Godwin, Ijuo Abawulo
Blessing, Ogoh
Surma, Nguamo
Powiązania:
https://bibliotekanauki.pl/articles/1112035.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
NAFDAC
Parkia biglobosa
ash content
fiber content
proximate analysis
Opis:
Herein, a proximate analysis of processed Parkia biglobosa (PB) was undertaken. The properties determined for the sample were Moisture content, Ash, Crude fibre, Protein, Fat, and Carbohydrate. Triplicate analysis were carried out for each parameter. The result of the study shows that processed PB seed contains appreciable quantities of nutrients required for the body, allied with low levels of inorganic impurities.
Źródło:
World News of Natural Sciences; 2018, 19; 51-57
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Quality Evaluation of Different Branded Tea Sold in Nigeria
Autorzy:
Onyeneke, E. N.
Powiązania:
https://bibliotekanauki.pl/articles/1839835.pdf
Data publikacji:
2021
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Anti-nutrients
Essential metals
Health
Proximate
Sensory
Slim tea
Camellia
Cymbopogon citratus
Opis:
In this study, the proximate, mineral, anti-nutrient content and sensory evaluation of the tea brands sold in Nigeria were evaluated. Fours brands including Lipton tea (LPT), Anti Malaria Tea (AMT), Green Tea (GRT) and Eternal slimming tea (SLM) and lemon grass tea (LEM) as control were studied. The official methods of Analysis of Association of Analytical Chemists were adopted for the analysis. Results for proximate showed that GRT showed significant difference (P>0.05) Moisture content (5.99 %) while SLM had significant low value p≤0.05 (4.85 %) compared to LEM (control) (5.12). The Protein content of the tea samples was discovered in traces having SLM as the highest (0.46 %). The crude fat as ether extract of the samples ranged between LPT (3.18) as the highest (3.18 %). SLM appeared to have high (6.08) value in Ash and GRT lowest value. LEM (control) had a high (88.58 %) value in Carbohydrate compared to the other tea brands with LPT as the lowest (86.03 %) value. The results of the mineral analysis showed that LEM has the highest (28.31 mg/kg, 85.96 mg/kg and 18.31 mg/kg) for calcium and potassium content respectively SLM had the highest (7.35 mg/kg) value for Magnesium. Antinutrient results showed that all teas brands had traces of alkaloid at various values ranging from GRT (0.15 mg/kg) to SLM (0.01 mg/kg). Phytate and oxalate was not detected at all in GRT and was discovered in traces the other tea brands. The average taste scores of tea samples ranged from 6.60-5.30 with highest (6.75) taste scores assigned to sample LPT while lowest (4.95) taste scores were observed in sample AMT. The four tea brands evaluated in this study are nutritionally valuable, including the natural extract of lemon grass which contains zinc, which helps boost the immune system and acts as an antioxidant that protects the body. The content of this tea brands and lemon grass are also safe.
Źródło:
World News of Natural Sciences; 2021, 39; 61-75
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Bioprofiling of phytochemicals and phytonutritional potentials of Solanum incanum L.
Autorzy:
Kumar, Kaliyamoorthy
Henry, Darwin Christdhas
Sivakumar, Kathiresan
Powiązania:
https://bibliotekanauki.pl/articles/1059521.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Phytochemicals
Phytomineral
Proximate composition
Solanum bojeri
Solanum incanum
Solanum panduriforme
Vitamins
Opis:
In recent decades, a lot of interest in pharmaceutical industries to focus on ‘Phytochemicals’ and healthcare sectors to concentrate ‘Phytonutrients’ deriveed from natural products of plant origin. Solanum incanum L. is a roadside weed shrub and its ripened berries were treating various ailments. In the current decade, an attempted have been made for screening of Phytochemical and Phytonutrients values. Its leaves, stem, root and fruits of ethanolic extract were evaluated. In percent phytochemical Solanum incanum contains alkaloids, flavonoids, saponins, phenols, steroids and triterpenoids. The maximum amount of Phytochemicals and Phytonutrients (Na, Al, Mg, Mn, P, Cl, K, Ca, Fe, Cu and Zn) was recorded in fruit when compared with leaves, stem and root. They were analyze for their basic proximate composition, Vitamin, mineral elemental compositions and phytochemical profile to the results of this study suggested that, Plants play with altering environmental conditions to accalamize to these changes of its archetypes variations. This adaptation is accompanied by an unusual phytochemical diversity, especially for Phytochemicals and Phytonutrients.
Źródło:
World Scientific News; 2019, 128, 2; 328-347
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Przygotowanie bliższe do małżeństwa w świetle dokumentów różnych szczebli obowiązujących w wybranych diecezjach polskich
Proximate preparation to marriage in the light of documents applicable at various levels in selected Polish dioceses
Autorzy:
Dullak, Kazimierz
Powiązania:
https://bibliotekanauki.pl/articles/2010484.pdf
Data publikacji:
2020
Wydawca:
Uniwersytet Szczeciński. Wydawnictwo Naukowe Uniwersytetu Szczecińskiego
Tematy:
Christian marriage
proximate preparation
premarital courses
catechesis
małżeństwo
przygotowanie bliższe
kurs przedmałżeński
katechizacja
Opis:
Troska Kościoła przejawia się w dbałości o dobrą kondycję małżeństw stanowiących podstawę rodziny. W swoich unormowaniach nie tylko stawia kandydatom do małżeństwa rozmaite wymogi, ale również stwarza odpowiednie środowisko ukierunkowane na przygotowanie młodego człowieka do realizacji życiowego powołania. Zgodnie z wolą Jana Pawła II przygotowanie przebiega w trzech etapach, jako przygotowanie dalsze, bliższe i bezpośrednie. Dalsze ma głównie przełożenie na środowisko wzrastania młodego człowieka, bliższe skupia się głównie na przygotowaniu edukacyjnym w szkole i parafii, zaś bezpośrednie dokonuje się zasadniczo w biurze parafialnym. Kursy przedmałżeńskie realizowane w różnych miejscach (parafii, szkole) i rozmaitych formach (wykładów, ćwiczeń) przygotowują do dojrzałej decyzji o małżeństwie. Dokumenty Kościoła uwzględniają różnorodność sytuacji, w jakiej znajdują się przygotowujący się do małżeństwa. Na różnych szczeblach (Kościoła powszechnego, Kościoła partykularnego czy diecezjalnego) wydawane uregulowania systematyzują etap przygotowań do małżeństwa. Celem przedłożenia jest zestawienie unormowań związanych z przygotowaniem bliższym na wszystkich trzech poziomach.
The Church’s care is manifested in the care of good condition of Christian marriages constituting the basis of the family. In its regulations, it not only puts various requirements to marriage candidates, but also creates natural environment that preserves it and makes that people can prepare for life. In accordance with John Paul II, the preparation includes three main stages, remote, proximate and immediate preparation. Remote preparation begins in early childhood, in that wise family training which leads children to discover themselves as being endowed with a rich and complex psychology and with a particular personality with its own strengths and weaknesses. It is implemented in various places (e.g. parish, school) and various forms (lectures, exercises) prepare for a mature marriage decision. Church documents take into account the variety of situations in which those preparing for marriage find themselves. At various levels (universal, particular or diocesan church) issued regulations systematize the stage of preparation for marriage. The purpose of this article is to draw attention to regulations related to proximal preparation for Christian marriage at all three levels.
Źródło:
Studia Koszalińsko-Kołobrzeskie; 2020, 27; 527-543
1230-0780
2719-4337
Pojawia się w:
Studia Koszalińsko-Kołobrzeskie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Nutritional value of wheat, triticale, barley and oat grains
Wartość odżywcza ziarna pszenicy, pszenżyta, jęczmienia i owsa
Autorzy:
Biel, W.
Kazimierska, K.
Bashutska, U.
Powiązania:
https://bibliotekanauki.pl/articles/2620157.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
wheat
triticale
barley
oat
grain
nutritional value
proximate composition
dietary fibre
amino acid
beta-glucan
Źródło:
Acta Scientiarum Polonorum. Zootechnica; 2020, 19, 2; 19-28
1644-0714
Pojawia się w:
Acta Scientiarum Polonorum. Zootechnica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of Gari fortified with bambara groundnut flour (Voandzeia Subterranean Thouars)
Autorzy:
Bankole, Y.O.
Tanimola, O.A.
Odunukan, R.O.
Samuel, D.O.
Powiązania:
https://bibliotekanauki.pl/articles/11192.pdf
Data publikacji:
2013
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
assessment
functional property
proximate composition
sensory evaluation
rheological value
gari dish
flour
bambara groundnut
Opis:
Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.
Źródło:
International Letters of Natural Sciences; 2013, 01
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 23

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