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2018 | 19 |

Tytuł artykułu

Comparative proximate analysis for processes Parkia biglobosa

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
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.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

19

Opis fizyczny

p.51-57,ref.

Twórcy

autor
  • Chemistry Department, University of Agriculture, Makurdi, Nigeria
autor
  • Chemistry Department, University of Agriculture, Makurdi, Nigeria
autor
  • Chemistry Department, University of Agriculture, Makurdi, Nigeria
autor
  • Chemistry Department, University of Agriculture, Makurdi, Nigeria

Bibliografia

  • [1] L. J. M. Kater, S. Kante, A. Budelman. Karité (Vitellaria paradoxa) and néré (Parkia biglobosa) associated with crops in South Mali. Agroforestry Systems May 1992, Volume 18, Issue 2, pp 89–10
  • [2] Belsky, AJ, Amundson, RG, Duxbury, JM, Riha, SJ, Ali, AR and Mwonga, M (1989) The effects of trees on their physical, chemical and biological environments in semi-arid savanna in Kenya. Journal of Applied Ecology 26: 1005–1024
  • [3] Huxley, PA (1985) The tree/crop interface-or simplifying the biological/environmental study of mixed cropping agroforestry systems. Agroforestry Systems 3: 251–266
  • [4] Kellman, M (1979) Soil enrichment by neotropical savanna trees. Journal of Ecology 67: 565–577
  • [5] Workman, SW (1986) Nodulation trials with selected arboreal legumes of Burkina Faso, West Africa. Nitrogen Fixing Tree Research Reports 4: 7–8
  • [6] L.I.I. Ouoba, K.B. Rechinger, V. Barkholt, B. Diawara, A.S. Traore, M. Jakobsen. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala. Journal of Applied Microbiology Volume 94, Issue 3, March 2003, Pages 396-402.
  • [7] Addy, E.O.H., Salami, L.I., Igboeli, L.C. and Remawa, H.S. (1995) Effect of processing on the nutrient composition and anti‐nutritive substances of African locust bean. Plant Foods for Human Nutrition 48, 113–117.
  • [8] Antai, S.P. and Ibrahim, M.H. (1986) Microorganisms associated with African locust bean (Parkia filicoidea welw) fermentation for ‘‘dawadawa’’ production. Journal of Applied Bacteriology 61, 145–148.
  • [9] Barkholt, V. and Jensen, A.L. (1989) Amino acid analysis: determination of cysteine plus half‐cystine in proteins after hydrochloric acid hydrolysis with a disulfide compound as additive. Analytical Biochemistry 177, 318–322.
  • [10] Fetuga, B.L., Babatunde, G.M. and Oyenuga, V.A. (1974) Protein quality of some unusual protein foodstuffs. Studies on the African locust‐bean seed (Parkia filicoidea welw). British Journal of Nutrition 32, 27–36.
  • [11] Odunfa, S.A. and Adesomoju, A. (1986) Fatty acid composition of African locust bean (Parkia biglobosa). Chemie Mikrobiologie Technologie Lebensmittel 10, 125–127.
  • [12] Odunfa, S.A. and Oyewole, O.B. (1986) Identification of Bacillus species from ‘iru’, a fermented African locust bean product. Journal of Basic Microbiology 26, 101–108.
  • [13] Petzke, K.J., Ezeagu, I.E., Proll, J., Akinsoyinu, A.O. and Metiges, C.C. (1997) Amino acids composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds. Plant Foods for Human Nutrition 50, 151–152.
  • [14] Wang, J. and Fung, D.Y.C. (1996) Alkaline fermented foods: a review with emphasis on pidan fermentation. Critical Reviews in Microbiology 22, 101–138.
  • [15] P. Azokpota, D.J. Hounhouigan, M.C. Nago. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology Volume 107, Issue 3, 1 April 2006, Pages 304-309
  • [16] J.Bayala, A.Mando, Z. Teklehaimanot, S.J. Ouedraogo. Nutrient release from decomposing leaf mulches of karité (Vitellaria paradoxa) and néré (Parkia biglobosa) under semi-arid conditions in Burkina Faso, West Africa. Soil Biology and Biochemistry Volume 37, Issue 3, March 2005, Pages 533-539
  • [17] L.J. Ogbadu, R.N. Okagbue. Fermentation of African locust bean (Parkia biglobosa) seeds: involvement of different species of Bacillus. Food Microbiology Volume 5, Issue 4, December 1988, Pages 195-199
  • [18] O.A.Ajayi, I.M. Akinrinde, O.O. Akinwunmi. Towards the development of shelf stable ‘iru’ (Parkia biglobosa) condiment bouillon cubes using corn, cassava and potato starch extracts as binders. Nigerian Food Journal Volume 33, Issue 1, June 2015, Pages 67-72
  • [19] I.T. Ademola, R.A. Baiyewu, E.A. Adekunle, A.B. Awe, O.J. Adewumi, O.O. Ayodele, F.J. Oluwatoke. Microbial load of processed Parkia biglobosa seeds: towards enhanced shelf life. Afr. J. Agric. Res. 8 (2013), pp. 102-105
  • [20] D.A. Alabi, O.R. Akinsulire, M.A. SanyaoluQualitative determination of chemical and nutritional composition of Parkia biglobosa (jacq.) Benth Afr. J. Biotechnol. 4 (2005), pp. 812-815
  • [21] G. Campbell-Platt. African locust bean (Parkia biglobosa) and its West Africa fermented food product “dawadawa”. Ecol. Food Nutr. 9 (1980), pp. 123-132
  • [22] N.E. Christiana, J.I. Marcel. Processing effects of the nutritional and anti-nutrtional content of African locust bean (Parkia biglobosa Benth) seed. Pak. J. Nutr. 7 (2008), pp. 214-217
  • [23] B. Daramola, O.A. Fasominu, O.J. Oje, O.O. Makanju. Influence of dietary supplementation on biotransformation of locust beans (Parkia biglobosa) to condiment. Afr. J. Biotechnol. 8 (2009), pp. 1116-1120
  • [24] H.C. Hopkins, F. White. The ecology and chronology of Parkia biglobosa in Africa. Bull. Jardin Bot. Natl. Belgique, Bull. Natl. Plantetuin Belgique, 54 (1984), pp. 225-226
  • [25] L. Ouoba II, K.B. Rechinger, V. Barkholt, B. Diawara, A.S. Traore, M. Jakobsen. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of soumbala. Appl. Microbiol. 94 (2003), pp. 396-402

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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