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Fabrication and Evaluation of Rotary Separator of Sesame Oil
Abbas Akbarnia,
Mahdi Rashvand
Issue:
Volume 3, Issue 3, September 2018
Pages:
77-82
Received:
9 July 2018
Accepted:
20 July 2018
Published:
16 August 2018
Abstract: Sesame seeds is one of the most important and oldest oily seeds used today in various industries. Sesame oil is also rich in protein substances, which is why it is considered as a quality and valuable oil. In this research, the effect of two angular velocity factors on three levels of 3500, 4500 and 5500 rpm and two levels of the radius, 175 and 125 mm was investigated in order to investigate on the quality of extracted sesame oil. In this experiment, the cylinder's time was selected for a constant test and equal to 5 minutes. The quality of the oil output from the device was evaluated by a pectometer method and the results were analyzed. The lowest and highest amount of suspended solids was obtained at a speed of 5500 rpm with a cylindrical radius of 175 mm and a velocity of 3500 rpm with a cylinder with a radius of 125 mm, respectively. The radius of the rotation and cylinder's angular momentum on the gross particles in the refined oil was significant at 1% level, but the effect of repetition on them was not affected. Also, the interaction between the angular velocity of the cylinder and the radius of cylinder are non-significant.
Abstract: Sesame seeds is one of the most important and oldest oily seeds used today in various industries. Sesame oil is also rich in protein substances, which is why it is considered as a quality and valuable oil. In this research, the effect of two angular velocity factors on three levels of 3500, 4500 and 5500 rpm and two levels of the radius, 175 and 12...
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Beneficial Effect of Calcium Supplementation on Bone Mineral Density of Calcium Deficient Adolescents
Gunjan Soni,
Gursharan Kaur Kochar,
Gurpreet Kaur
Issue:
Volume 3, Issue 3, September 2018
Pages:
83-88
Received:
27 June 2018
Accepted:
3 August 2018
Published:
10 October 2018
Abstract: The supplementation of calcium during growth years may help in bone formation. Insufficient intake of calcium does not produce obvious symptoms since the body maintains calcium levels in the blood by taking it from bones. Therefore, the present study was undertaken with an objective to assess the beneficial effect of calcium supplementation on the bone mineral density of calcium deficient adolescents. The feeding trial was performed on select set of adolescent students - 48 female and 65 male subjects. These selected subjects for experimental feeding trial were sub-divided into three groups, comprising one control and two supplemental fed groups COS (Calcium organic supplement), CIS (Calcium inorganic supplement). Statistical analysis of T-Score before and after feeding trial indicated, that for males, a significant difference was observed in calcium organic supplement (p=0.0006), while, no significant difference was observed for male’s control and inorganic calcium supplement. Female groups indicated significant difference for OCS (p=0.0137) and ICS (p=0.0084) while no significant difference was observed for control. In conclusion, significant increase in Bone mineral density were observed among male and female subgroups after intervention. Also, Organic supplements had a greater effect on BMD.
Abstract: The supplementation of calcium during growth years may help in bone formation. Insufficient intake of calcium does not produce obvious symptoms since the body maintains calcium levels in the blood by taking it from bones. Therefore, the present study was undertaken with an objective to assess the beneficial effect of calcium supplementation on the ...
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Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated with Shea Butter and Fluted Pumpkin Seed Oil During Storage
Kiin-Kabari David Barine,
Eke-Ejiofor Joy,
Chibor Bariwere Samuel
Issue:
Volume 3, Issue 3, September 2018
Pages:
89-94
Received:
28 June 2018
Accepted:
11 July 2018
Published:
12 October 2018
Abstract: The objective of this work was to evaluate the changes that occur in physicochemical characteristics and microbiological qualityof bakery shortening formulated with Shea stearin and fluted pumpkin seed oil blends during storage, so as to ascertain its storage stability. Edible oils were extracted from Shea nuts (Vitellaria paradoxa Geartner) and Fluted pumpkin (Telfairia occidentalis Hook) seeds. The extracted Shea butter and fluted pumpkin seed oil samples were refined and modified using two methods namely fractionation and chemical interesterification to produce bakery fats. The Shea butter was fractionated, and the solid stearin fraction blended with fluted pumpkin seed oil in the following ratios: 30:70, 40:60, and 50:50, (Shea stearin: fluted pump seed oil), The blends were stabilized with recommended additives such as; distilled monoglyceride (E471) and preservatives such as; citric acid (E330), BHT (E321), and sodium benzoate (E211), homogenized by continuous stirring and plasticized by chilling to 17°C, then tempered at 23 – 25°C for 48h, to attain a stable polymorphic form, used as fractionated blends (FRBs). Another set of 30:70; 40:60; and 50:50 (Shea stearin: fluted pumpkin seed oil), were chemically interesterified with sodium methoxide (CH3ONa) as catalyst, crystalized, stabilized, and used as chemically interesterified fractionated blends (CIEFBs). The products were packed and sealed in opaque plastic cups and stored at room temperature (28±2°C) for 90 days. Changes in physicochemical properties (including solid fat content) and microbiological quality (yeast and moulds count) were determined. Peroxide value (PV) and acid value (AV) of the bakery fats formulated with fractionated blends increased slightly after 90 days of storage. There were no significant (P>0.05) increase in PV of the interesterified samples after storage for 90 days. No significant change was recorded in the iodine value, slip melting point, and smoke point of the products on storage, except the 30:70 fractionated blend which reduces in iodine value (IV) and smoke point from 94.60g/100g to 92.50g/100g, and 200.30°C – 198.00°C, respectively. The products were microbiologically stable throughout the period of storage.
Abstract: The objective of this work was to evaluate the changes that occur in physicochemical characteristics and microbiological qualityof bakery shortening formulated with Shea stearin and fluted pumpkin seed oil blends during storage, so as to ascertain its storage stability. Edible oils were extracted from Shea nuts (Vitellaria paradoxa Geartner) and Fl...
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Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
Shamsudeen Nassarawa Sanusi,
Mathew Kolawole Bolade,
Isaac Babatunde Oluwalana
Issue:
Volume 3, Issue 3, September 2018
Pages:
95-101
Received:
23 August 2018
Accepted:
18 September 2018
Published:
29 November 2018
Abstract: The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.
Abstract: The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a co...
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