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Article
Publication date: 5 February 2021

Chin Xuan Tan, Seok Shin Tan, Hasanah Mohd Ghazali and Seok Tyug Tan

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the…

Abstract

Purpose

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.

Design/methodology/approach

Physical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.

Findings

Thompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).

Originality/value

The physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 26 September 2008

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah and Reshma D'souza

The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile.

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Abstract

Purpose

The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile.

Design/methodology/approach

Foods were purchased from the most frequented fast food outlets in Manama city, the capital of Bahrain. Similar types of foods were pooled into one sample. Proximate composition was determined in duplicate by the standard procedure of the AOAC. Mineral concentrations were determined by using either electro thermal or flame atomic absorption spectrophotometer and fatty acids were analyzed by gas liquid chromatography (GLC) as per standard procedure.

Findings

Proximate analysis showed a wide variation in the composition and nutritive value. Moisture, fat, protein, carbohydrate and fiber contents ranged from 30.35‐54.02, 8.74‐17.33, 4.41‐18.23 (n×6.25), 12.14‐43.81 and 0.56‐3.43 %w/w respectively. The range in the energy value was between 215.0‐349.0 Kcal/100 g. Most of the foods were rich in sodium, calcium, iron, and zinc being in the range of 4315.0‐7890.9, 337.1‐1893.1, 3.25‐82.26, and 4.88‐22.62 ppm respectively while potassium, magnesium, copper and manganese were present to a lesser extent. Cholesterol levels were negligible in the vegetable dishes but high in dishes with meat and dairy products (<1.00‐35.47 mg/100 g). Considerable levels of β‐sitosterol (4.96‐20.20 mg/100 g) were present. The most prominent fatty acids were oleic (32.9‐50.4 mg/100 g), linoleic (5.0‐33.6 mg/100 g) and palmitic acid (16.8‐24.9 mg/100 g).

Originality/value

It is essential that calorie‐dense foods with minimal nutritional content must return to their role as occasional discretionary items in an otherwise balanced diet.

Details

British Food Journal, vol. 110 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 10 November 2014

Debajit Sarma, M. S. Akhtar, Partha Das, Puspita Das, Ganesh Gadiya, Neetu Shahi and A. Ciji

The present study aims to determine the proximate and mineral composition of important coldwater food fishes in the North Eastern Indian upland region to assess their…

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134

Abstract

Purpose

The present study aims to determine the proximate and mineral composition of important coldwater food fishes in the North Eastern Indian upland region to assess their nutritional quality.

Design/methodology/approach

The paper is of original work and the analyses were performed using AOAC (1990). Data were analyzed by one-way analysis of variance (ANOVA) and determined by Duncan’s Multiple Range Test using SPSS (Version 19).

Findings

Crude protein levels ranged from 16-20 per cent, crude fat (CF) 9.60-1.54 per cent and ash 3.5-0.99 per cent. Moisture content was in the range of 71-78 per cent. The lowest moisture content was observed in Semiplotus semiplotus and highest in Labeo dero. Sodium, potassium and calcium content ranged from 92-309, 692-1435, 467-2021 mg/100g, respectively. Maximum concentration of potassium was found in Labeo dero followed by Labeo pangusia. Selenium was most abundant in L. dero, Labeo dyocheilus, Sanguina sanguine, Barilius bendelisis, Garra mullya, L. pangusia and Neolissochilus hexagonolepis. The maximum level of iron was evidenced in Tor tor.

Originality/value

The results obtained revealed that all the ten studied fishes are rich sources of nutrients including protein, macro and micro-minerals, which will be a healthy addition to human diet and will act as a ready reference for the nutritionists and other stakeholders.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 18 April 2009

Oluwole Steve Ijarotimi and Taiwo Ruth Esho

This paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods…

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1574

Abstract

Purpose

This paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e. fermentation, roasting, and germination).

Design/methodology/approach

Proximate, minerals, amino acids and antinutritional factors of each of the processed food samples were investigated using AOAC methods. The results of the study were as follows: For the proximate analysis, moisture content ranged between: 1.50‐2.16 g/100 g; fat 6.02‐6.57 g/100 g; protein 20.00‐20.49 g/100 g; ash 1.17‐3.46 g/100 g; carbohydrate 65.82‐68.74 g/100 g and energy 400.2‐412.18kcal. For the minerals composition, calcium ranged between 14.12± 0.01‐18.26±0.01 mg/100 g, potassium 57.61±0.01‐80.62±0.02 mg/100 g, magnesium 50.47± 0.01‐69.34±0.02 mg/100 g, sodium 19.05±0.01‐25.97±0.01 mg/100 g, iron 0.15±0.01‐0.48± 0.01 mg/100 g, selenium 0.00±0.00‐0.21±0.01 mg/100 g and phosphorus 164.73±0.01‐187.13± 0.01 mg/100 g, while the Ca/P and Na/K ratios of the food samples range between 0.10±0.01‐0.19±0.01 and 0.30±0.01‐0.35±0.01 respectively. The total amino acid and percentage of total essential amino acid for children and adults were higher in germinated BG seed flour than fermented and roasted BG flour respectively.

Findings

The findings were that the antinutritional content of fermented bambara groundnut seed flour was low compared with germinated and roasted bambara groundnut seed flour.

Research limitations/implications

The protein content of fermented bambara groundnut flour was higher and also had a low level of antinutritional factors compared with other processed bambara groundnut flour. In view of these, further study may be conducted to establish the suitability of incorporating the fermented bambara groundnut flour into weaning food.

Originality/value

The study showed that these traditional processing methods, that is, fermentation, germination and roasting, influenced the nutritional composition of bambara groundnut seeds.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 24 July 2007

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah and Reshma D'Souza

The aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.

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764

Abstract

Purpose

The aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.

Design/methodology/approach

Nine types of foods commonly provided in 45 schools in Bahrain were analyzed for their proximate, mineral and heavy metal composition. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber and carbohydrate content. Minerals and heavy metals were measured using flame or atomic absorption spectroscopy. Fatty acids were analyzed by gas liquid chromatography (GLC), as their methyl esters and sterols in the extracted fat were determined quantitatively by GLC.

Findings

Proximate analysis indicated protein content in the range of 8.14‐12.52 g/100 g, while fat content was below 10 g/100 g in all the foods, except thymes bakery (16.87 g/100 g). Consequently, thymes bakery also had higher energy values (376.15 kcal/100 g). Carbohydrates ranged between 33.86 and 47.29 g/100 g and fiber was high in the broad beans sandwich (1.16 g/100 g). Liver sandwich had considerable amount of iron (43.8 ppm), zinc (23.8 ppm) and potassium (3,360 ppm), while pizza was a good source of calcium (2,190 ppm). Lead was detected in 89 per cent of the foods, the highest being in pizza (0.234 ppm), being but contamination was well within the permitted limit. Aluminum was detected in 78 per cent of the foods, the highest level being observed in the chicken sandwich (10.8 ppm).

Originality/value

The results of this study can be utilized to improve the nutritive value of foods provided in the school feeding programme in the country.

Details

Nutrition & Food Science, vol. 37 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 3 April 2007

Abdulrahman O. Musaiger, Reshma D'souza Varghese and Jassim H. Al‐Jedah

This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain.

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614

Abstract

Purpose

This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain.

Design/methodology/approach

Five different types of pizza were purchased from various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids were analyzed by gas liquid chromatography (GLC) as their methyl esters, and sterols in the extracted fat were determined quantitatively by GLC.

Findings

On a fresh weight basis the dishes contained 47.50‐63.22 per cent w/w moisture, 8.25‐13.45 per cent w/w protein (N × 6.25), 8.43‐11.35 per cent w/w fat, and 11.76‐28.75 per cent w/w carbohydrates. The energy value ranged from 187.43‐259.60kcal (784.20‐1,086.18kJ)/100g, while a significant variation in the fiber and ash content was not observed. Of the minerals tested sodium (4,301.0‐5,315.3ppm), calcium (1,431.3‐2,143.2ppm), iron (9.10‐22.712ppm), and zinc (10.85‐17.65ppm) were the most prominent, while potassium, magnesium, and manganese were considerably lower. Analysis of sterol composition showed that cholesterol (9.87‐20.91mg/100g) and β‐sitosterol (5.91‐9.65mg/100g) were the most prominent sterols, whilst the presence of campesterol and stigmasterol was low. The main fatty acids present were oleic (22.10‐32.40mg/100g) and palmitic acid (24.0‐26.7mg/100g), while considerable amount of linoleic, stearic, and myristic acids were also present.

Originality/value

Despite the popular misconception regarding the nutritional value of fast foods like pizzas, the pizza commonly consumed in Bahrain could be a considerable source of nutrition and make nutritional contribution to the diet, if eaten in moderation.

Details

Nutrition & Food Science, vol. 37 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 13 November 2017

Dupe Temilade Otolowo, Abiodun Adekunle Olapade, Samouel Olugbenga Oladele and Felix Egbuna

Fresh catfish (Clarias gariepinus) is highly perishable. This paper aims to investigate the drying characteristics and quality of body-mass dehydrated catfish to determine…

Abstract

Purpose

Fresh catfish (Clarias gariepinus) is highly perishable. This paper aims to investigate the drying characteristics and quality of body-mass dehydrated catfish to determine the effective dehydration parameters for preservation.

Design/methodology/approach

Brine concentration (3-9 per cent), brining time (30-90 min) and drying temperature (90-130°C) interacted using the response surface methodology. Preliminary experiments were conducted to select treatments. Moisture content and ratio and drying rate were determined and fitted into five thin-layer drying models; the goodness of fit was evaluated by average grade ranking of the regression parameters. Proximate compositions and microbial load of dehydrated catfish were determined using standard methods.

Findings

Treatments with 110°C gave initial higher drying rate (0.034-0.043 kg H2O/kg solid/h) and shorter drying time (20-21 h). Drying occurred at two falling rate periods. Midilli model ranked first in fitting the drying data. It explained up to 99.6-99.7 per cent of the total variations in the independent variables with low values of error terms; RMSE was 0.02131-0.01794 and χ2 was 0.00037-0.00043, indicating good predictive quality. Processing parameters positively and significantly (p < 0.05) influenced the proximate compositions of dehydrated catfish. Treatment: 6 per cent brine, 90 min and 110°C presented the most effective dehydration parameters for quality preservation of body-mass catfish.

Practical implications

The dehydration technique used in this study could enhance nutritive quality and storage stability of body-mass dehydrated catfish that could serve as a useful and convenient tool for commercial application.

Social implications

Hygienically processed dehydrated catfish of good quality could be used as a source of nutrients to ameliorate malnutrition and reduce post-harvest losses of catfish.

Originality/value

The effective processing parameters established is an important step to harness the high nutrients and economic values embedded in catfish.

Details

Nutrition & Food Science, vol. 47 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 4 March 2014

William Renzo Cortez-Vega, Irene Rodrigues Freitas, Sandriane Pizato and Carlos Prentice

The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the…

Abstract

Purpose

The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids.

Design/methodology/approach

The proximate composition, essential amino acid composition, in vitro digestibility, apparent bioavailability, chemical score of amino acids and SDS-PAGE were determined for the isolated croaker proteins.

Findings

The isolated protein showed a high level of protein 92.21 percent and low amount of lipids 0.57 percent. The protein is rich in lysine and leucine, 108.73 and 96.75 mg/g protein, respectively. The protein isolate had high digestibility, 94.32 percent, which indicates proper utilization of this protein source, while the tryptophan had lower bioavailability (12.58 mg amino acid/mg protein). The high chemical scores were found for the amino acids lysine, methionine+cysteine (6.79 and 5.14). SDS-PAGE of proteins extracted showed appearance of the heavy chain of myosin (220 kDa), actin (50 kDa) and other fractions, with molecular weight between 20 and 50 kDa, such as troponin I, C and T.

Originality/value

The products obtained from croaker muscle can be incorporated as a high value supplements in human diets. The isolated protein exhibited a high content of essential amino acids and digestibility, indicating that the protein has a high nutritional quality.

Details

Nutrition & Food Science, vol. 44 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 15 June 2020

Lawrence Olusegun Ajala, John O. Igidi, Temitope Omolayo Fasuan and Chidinma Emmanuel Ominyi

Leafy vegetables are known to be highly perishable because of high moisture content, which had resulted in applications of different preservative methods. However, these…

Abstract

Purpose

Leafy vegetables are known to be highly perishable because of high moisture content, which had resulted in applications of different preservative methods. However, these methods were not without certain limitations during storage. Osmotic pre-dehydration had been proved to be a better alternative because of high retention and improvement in nutritional qualities and stability during storage. This study aims to investigate the osmotic pre-dehydration of fluted pumpkin (Telfairia occidentalis) leaves.

Design/methodology/approach

Fluted pumpkin (T. occidentalis) leaves were pre-dried using sucrose, corn syrup and sodium chloride solutions as osmotic agents, while unosmo-predried leaves were used as the control. Both osmo-predehydrated and unosmo-predried leaves were dried in a hot air oven, whereas the effect of the osmotic agents on the nutritional qualities was investigated using standard protocols.

Findings

There were significant differences (p-values ranged from 0.001 to 0.030) in the proximate compositions of samples. Osmo-predried leaves recorded higher mineral contents in Ca, Cu, Fe, K, Mg, Mn and Na. Osmotic pre-dehydration by NaCl had a significant effect (p = 0.02) on ascorbic acid. The amino acid profile of the oven-dried leaves (unosmo-predried) showed that histidine and cysteine recorded high amino acid scores of 120.42% and 135%, respectively. Threonine (43.73%) recorded the highest essential amino acid score (without histidine). The economic evaluation indicated the percentage cost index difference of leaves treated with NaCl as 2.08%, sucrose (11.19%) and corn syrup (16.43%).

Originality/value

The high proportion of beneficial elements such as calcium, magnesium, phosphorus, potassium and appreciable chemical compositions of the osmo-predried leaves compared to unpre-dried leaves proved osmotic pre-dehydration as a value-added technique for preservation of leafy vegetables. The best osmotic agent was sodium chloride. This process could be applied on a small scale for the development of self-entrepreneurs and home-scale industries.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 6 September 2011

Consolate Nsabimana and Bo Jiang

Dahlia is an ornamental plant originating from Mexico where it is considered as the National flower. The purpose of this paper is to investigate tubers from yellow, white…

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363

Abstract

Purpose

Dahlia is an ornamental plant originating from Mexico where it is considered as the National flower. The purpose of this paper is to investigate tubers from yellow, white and red‐flowered cultivars of the common garden Dahlia (D. pinnata) for their chemical composition.

Design/methodology/approach

The composition of minerals was determined using Atomic Absorption Spectrometry (AAS), whereas vitamins were analyzed by High‐Performance Liquid Chromatography (HPLC).

Findings

Carbohydrates represented the major constituent in Dahlia tubers, followed by fibre and protein. Tubers of the yellow‐flowered cultivar “HGH” contained the highest amount of carbohydrates, while tubers of the white‐flowered cultivar “BJ” and those of the red‐flowered cultivar “XM” abounded in fibre and protein, respectively. In addition, Dahlia tubers exhibited varying concentrations of minerals, among which potassium, calcium, magnesium, phosphorus, zinc and chromium were predominant. Tubers of the white‐flowered cultivar “LB” contained the highest amounts of magnesium and phosphorus. Moreover, tubers of the red‐flowered cultivar “MLH” showed the highest contents of potassium and chromium, whereas those of the red‐flowered cultivar “XM” were rich in calcium and zinc. Furthermore, Dahlia tubers were found to contain water and fat soluble vitamins, among which vitamins B2, B6, B7 and E were the most abundant. Tubers of the white‐flowered cultivar “BJ” exhibited the highest contents of water soluble vitamins, whereas those of the white‐flowered cultivar “LB” abounded in fat soluble vitamins.

Originality/value

Despite the considerable variability observed among cultivars, Dahlia might be utilized as an alternative food resource for human nutrition.

Details

British Food Journal, vol. 113 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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