Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays, Linn.)

Ayatse, J. O. I.; Eka, O.U.; Ifon, E.T.

doi:10.1016/0308-8146(83)90024-9

Cited by 37 publications

(22 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The signi®cant (P`0.05) increase in methionine observed after extrusion in diet 1 was more than could be explained. Ayatse et al 40 observed a similar high increase in methionine after roasting of maize. Decreases in isoleucine, sulphur amino acids, lysine and threonine have been observed upon hydrolysis of rice.…”

Section: Amino Acid Compositionmentioning

confidence: 75%

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Obatolu

Cole

Maziya‐Dixon

2000

J. Sci. Food Agric.

View full text Add to dashboard Cite

Section: Amino Acid Compositionmentioning

confidence: 75%

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Obatolu

Cole

Maziya‐Dixon

2000

J. Sci. Food Agric.

View full text Add to dashboard Cite

“…This is similar to the findings of earlier workers. 1,14 Degradation of the oil on roasting brought about a slight increase in the PV and TBA value of dry-roasted peanut samples. This observation might be due to degradation of the natural antioxidant tocopherol in peanuts.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts

2002

View full text Add to dashboard Cite

Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another two treatments involved soaking the peanuts in saturated brine solution for 10 and 30 min respectively before roasting. Unsalted roasted peanuts served as the control. Packaging and storage studies were carried out by packaging the differently treated dry-roasted peanuts in four different packaging materials and storing them under three different relative humidities for 3 months at ambient temperature. Proximate composition, NaCl content, peroxide value and thiobarbituric acid value were determined and sensory evaluation tests were carried out. Salting was found to improve the taste, flavour and overall acceptability of dryroasted peanuts but had no effect on shelf-life. Peanuts treated in saturated brine solution for 30 min before roasting were the most preferred. The control packaging material, 18 mm transparent polyethylene, was found to be inadequate for protecting the quality attributes of dry-roasted peanuts, with mould growth being observed on the 42nd day of storage at 80% relative humidity. However, acceptable results were obtained with 45 mm transparent polypropylene. The mean sensory scores and objective tests were found to be negatively correlated.

show abstract

“…The left-over of the diets were collected and weighed on daily basis. The rats were weighed on a weekly basis throughout the duration of the experiment (Ayatse et al, 1985). Ocular bleeding method of collecting blood from the orbital sinus was employed (Janet Hoff, 2000).…”

Section: Rat Feeding Trialmentioning

confidence: 99%

Assessment of Quality and Safety of Winged Termites (Macrotermes bellicosus) Enriched Locally Formulated Complementary Foods

Adepoju¹,

Kayode²

2017

JFR

View full text Add to dashboard Cite

Addition of edible insects to local staples used as complementary foods can improve their nutrient content. Nutritional quality and safety of Macrotermes bellicosus enriched boiled rice (BR) and yam (BY) complementary foods (CFs) was assessed using rats. Macrotermes bellicosus (MB) were collected, dried, and refrigerated at -4 o C. Ground MB was added to BR and BY in ratios 10.0%, 15.0%, 20.0% (w/w) to give BR 1 , BY 1 ; BR 2 , BY 2 , and BR 3 , BY 3 respectively. Nutrient content of MB, BY, BR and MB-enriched CFs were determined by AOAC methods. Nutrient bioavailability and safety of BR3 and BY 3 were assessed using rats fed ad libitum for 28 days. Serum trace minerals in the CFs, control and basal diets and histopathological effects of CFs on rats' organs were determined. Data were analysed using ANOVA at p<0.05. Dried MB contained 31.8g protein, 16.4g fat, 3.8g ash, 227.5mg calcium, 2.1mg iron, 15.0mg zinc, 330.4μg retinol equivalent (RE), and 529.0kcal energy/100g sample. The BR and BY contained 3.7-5.9g protein, 70.0-120mg calcium,4.2-5.6mg iron, 1.2-1.5mg zinc and 380-386kcal/100g compared with 7.9-15.3g protein, 242.2-264mg calcium, 2.4-4.4mg iron, 15.1-19.8mg zinc and 357-372kcal/100g enriched CFs (p<0.05). Rats Serum trace minerals ranged between 3. compared with control (3.2, 22.2, 34.1, 48.2) and basal (2.2, 21.1, 24.0 mg, 32.3 μg) diets respectively (p<0.05). No pathological lesions were observed in internal organs of rats on CF diets. Adding Macrotermes bellicosus to local complementary foods is safe and improved their nutritional quality, hence its use is recommended among mothers.

show abstract

Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays, Linn.)

Cited by 37 publications

References 12 publications

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts

Assessment of Quality and Safety of Winged Termites (Macrotermes bellicosus) Enriched Locally Formulated Complementary Foods

Contact Info

Product

Resources

About