Fruit Processing Waste Management

Monspart-Sényi, J.

doi:10.1002/9780470277737.ch10

Cited by 12 publications

(2 citation statements)

References 36 publications

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“…The resultant alcohol is further oxidized to acetic acid by AAB during the last fermentation (acetic fermentation) (Gullo and Giudici 2008).Fermented juices from a wide variety of fruits (other than grapes) can also ISSN 2278 -0211 (Online) be used to produce vinegar. Although high quality products are produced from fresh and high quality juice fruit, it is technically feasible to produce them from second quality fruit and even waste fruit (Monspart-Sényi, 2006). However, the main reason that fruits are not commonly used to produce fruit vinegar is their low sugar content.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar

Judith¹,

Ezemba²,

Ajeh³

et al. 2021

ijird

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The vinegar produced from different locally grown fruits and industrial produced vinegar was evaluated to determine their proximate and elemental composition. The proximate parameters analysed includes moisture content, total solids, crude protein, crude fat, crude fibre, carbohydrates and ash content. The elemental composition was determined using Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The moisture content of Vin A, B, C and D are 85.00%, 78.30%, 90.35% and 90.65% respectively. The crude protein in Vin A, B, C and D are 0.20±0.0001, 0.94±0.02 0.69±0.05 and 0.64±0.003 respectively. The total solid contents of Vin A, B, C and D are 15.00±0.02, 21.7±0.03, 9.65±0.001, 9.35±0.2 respectively. The content of crude fat in Vin A, B,C and D are 3.0±0.0611, 9.0±0.33,3.0±0.02 and 1.40±1.0 respectively. The content of carbohydrates in Vin A, B, C and D are 9.63, 4.16, 4.36 and 4.96 respectively. The content of crude fibre in Vin A, B, C and D are 8.00±0.01, 1.40±0.71 4.00±0.2 and 4.00±0.004respectively. The content of crude ash in Vin A, B, C and D are 2.17±0.02, 7.60±0.34 1.65±0.02 and 2.30±0.14 respectively. A total of 69 elements were evaluated for their composition in the sample. In Vin A, the calcium, magnesium, potassium, sodium, phosphorus and sulphur components were detected in the concentration as follows 27.04 ppb, 1.88ppb, 91.2ppb, 3.44ppb, 5.1ppb and 1229.4ppb respectively. In Vin B, their concentration is as follows 4.4422pp, 0.7580ppb, 39.8348ppb, 3.468ppb, 1.5508ppb, 1277.8402ppb. In Vin C, their concentration detected were as follows 29.4103ppb, 3.5820ppb, 115.6922ppb, 5.4867ppb, 3.2771ppb, 1230.3251ppb respectively and in Vin D, the components were detected in the concentration as follows 5.3955ppb, 1.1293ppb, 69.6028ppb, 4.3505ppb, 3.1667ppb, 1226.3422ppb respectively. The micronutrients were detected at different concentration but mainly in minute quantities. The vinegar samples are of good nutritional value and as such be encouraged to be consumed.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar

Judith¹,

Ezemba²,

Ajeh³

et al. 2021

ijird

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“…Low molecular weight organic acids such as phenolic compounds are responsible for phytotoxic effects of composts on seed germination, emergence and plant growth (Gómez-Brandón et al, 2008). Monspart-S'enyi (2012) demonstrated that volatile low molecular weight organic acids decreased with composting duration and are associated with early stages of decomposition. Various parameters have been used as compost maturity indices (Gómez-Brandón et al, 2008;Mangkoedihardjo, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of chicken blood and maize stover compost as a nitrogen source for maize

Pisa¹,

Wuta²

2018

Southern Africa Journal of Education, Science and Technology

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Organic materials are an important source of nutrients for many smallholder farmers. The use of composted organic amendments is constrained by their variability and maturity. The aim of this study was to evaluate the potential of aerobically composted chicken blood and maize stover mixtures on maize N uptake and to determine the effect on seed emergence in a greenhouse pot experiment. Four composts with proportions of 10%, 30%, 70% and 100% maize stover were used as soil amendments and compared against an unamended soil (control). The greenhouse pot experiment involved planting 10 maize seeds in each pot. Seed emergence percent was determined a week after sowing to ascertain whether the composts had phytotoxic effects. Percent emergence did not differ significantly among treatments (p =0.26). Two plants were allowed to grow in the pots for five weeks after which maize dry matter yield and foliar analysis followed.

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Fruits and Vegetables – Processing Technologies and Applications

Sumonsiri

Barringer

2014

Food Processing

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Fruit Processing Waste Management

Cited by 12 publications

References 36 publications

Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar

Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar

Evaluation of chicken blood and maize stover compost as a nitrogen source for maize

Fruits and Vegetables – Processing Technologies and Applications

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