Mar 04 2014Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana) Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting Nutrient antinutrient and sensory evaluation of both the raw cooked and roasted samples was estimated using the standard assay methods Aug 19 2017The present study aimed to investigate the effect of different drying methods i e sun drying (SD) hot air drying (AD) vacuum drying (VD) infrared radiation drying (IR) and freeze drying (FD) on the physico-chemical properties of Dendrobium officinale The results revealed that different drying methods showed significant differences in the color retention water soluble polysaccharide

Food processing: The Advantages of Processed Foods: (EUFIC)

Jun 01 2010Drying may be in the form of freeze-drying (e g herbs and coffee) spray-drying (e g milk powder) sun-drying (e g tomatoes apricots) or tunnel-drying (e g vegetable pieces) 4 1 4 Salting The addition of salt to foods has been used for centuries as a method of food preservation

Smoking is one of the oldest of food preservation methods probably having arisen shortly after the development of cooking with fire The practice attained high levels of sophistication in several cultures notably the smoking of fish in Scandinavia and northwestern North America and the production of smoked hams in Europe and the United States Interest in smoking meats which had declined

Shade drying was found most suitable among the drying methods because it was able to retain most of the nutrients with significant difference in proximate ascorbic acid and mineral contents from other drying methods Shade drying was therefore recommended Keywords: Baobab leaves drying methods nutrients retention preservation INTRODUCTION

to result in undesirable effects than similar use of other nutrients Table 2 Average concentrations of 13 soil-derived (mineral) nutrients in plant dry matter that are sufficient for adequate growth (Epstein 1965) Element mg/kg (ppm) % Relative Number of Atoms Molybdenum 0 1 -- 1 Copper 6 -- 100

effect of cassava variety drying method and blending ratio on the physico-chemical composition and consumer acceptance of cassava-wheat composite bread The data were analyzed using an Analysis of Variance (ANOVA) Where possible mean comparisons were made using the Duncan's multiple range tests (DMRT) at p≤0 05 Statistical analysis was

Effects of Drying Methods on the Nutritional Composition

Effects of Drying Methods on the Nutritional Composition of Unripe Plantain Flour Food processing is often thought to bring about changes in nutrients content thus decreasing its patronage To investigate this in a Nigerian staple unripe plantain ( Musa paradisiaca ) flours were prepared following sun drying and oven drying methods

ABSTRACT: Effect of different processing methods on proximate vitamins and minerals composition of vernonia amygdalina were evaluated using standard procedure and method Leaves of vernonia amygdalina were subjected to boiling sun drying squeeze washing+ salt and squeeze washing+boiling Proximate values of

Purpose: To determine the effect of three methods of drying viz sun oven and microwave on Stevia rebaudiana Bertoni leaf's nutritional composition Methods: Fresh Stevia rebaudian bertoni leaves were dried separately by sun oven and microwave

Jun 01 2010Drying may be in the form of freeze-drying (e g herbs and coffee) spray-drying (e g milk powder) sun-drying (e g tomatoes apricots) or tunnel-drying (e g vegetable pieces) 4 1 4 Salting The addition of salt to foods has been used for centuries as a method of food preservation

CHEMICAL COMPOSITION OF GARLIC POWDER PREPARED USING DIFFERENT DRYING METHODS similar polyphenol content i e 14 97 mg/100g in oven dried garlic powder Total calcium iron and copper content of garlic powder prepared using shade solar oven and microwave drying methods ranged from 80 41 to 86 50 0 38 to 0 55

Effects of Drying Methods on the Nutritional Composition of Unripe Plantain Flour Baturh Yarkwan * Ruth Hembafan Uvir Biochemistry Unit Dept of Biological Sciences University of Agriculture PMB 2373 Makurdi Benue State Nigeria Abstract Food processing is often thought to bring about changes in nutrients content thus decreasing its

Food drying is one of the methods that are used to preserve some perishable food crops and this study was carried out to determine the effects of various drying techniques on these food crops The effects of commonly used drying methods (viz sun oven and solar drying) on the nutritional composition of plantain ( Musa paradisiaca ) yam

3 2 Effect of Processing Methods on Mineral Composition of Improved Chickpea Varieties Statistically significant (P0 05) reduction occurred in zinc contents after the different methods of chickpea processing (Table 3) The average zinc content of raw unprocessed samples was 7 06 mg/kg whereas that of the dehulled one was 4 48 mg/kg

Effects of Pre

This study was aimed to evaluate the effect of pre-treatments and drying methods on the chemical composition (proximate composition β-carotene content and phytochemicals) functional properties microbial and sensory of orange-fleshed sweet potato flour and porridge Physical (blanching) and chemical (1% salt 0 5% citric acid solution soaked for 20 min) of the sliced OFSP followed by drying

ABSTRACT: Effect of different processing methods on proximate vitamins and minerals composition of vernonia amygdalina were evaluated using standard procedure and method Leaves of vernonia amygdalina were subjected to boiling sun drying squeeze washing+ salt and squeeze washing+boiling Proximate values of

Composition and digestibility of Napier grass as reported by several investigators WILSIE AKAMINE AND TAKAHASHI (10) Growth period (weeks) Digestion trial No Composition on dry basis Total digestible Dry nutrients matter Crude protein Crude fiber Nitrogen free extract Crude fat Ash 6 Percent Percent 7 9 6 9 6 010 5 9 5 6 Percent 28 8

Effects Of Processing Method On The Nutrients' Composition Of Maize/Soya Complementary Food 41 | Page Chemically Analysis: The samples of the three blends were separately analysed for proximate composition using the official standard methods(1) The carbohydrate was obtained by difference

advances in drying methods and the effects of drying on the attributes of the dried foods For that a search in the scientific literature was conducted and the selection of the information was based on the topics aimed at discussing Index Terms—drying methods colour texture organoleptic properties chemical composition nutrition