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Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]
Issue:
Volume 2, Issue 2, December 2018
Pages:
10-16
Received:
20 November 2017
Accepted:
1 December 2017
Published:
26 December 2018
DOI:
10.11648/j.ijfet.20180202.11
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Abstract: Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.
Abstract: Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is genera...
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Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water
Md. Mahmudur Rahman,
Mohd Maniruzzaman
Issue:
Volume 2, Issue 2, December 2018
Pages:
17-26
Received:
13 November 2018
Accepted:
28 November 2018
Published:
3 January 2019
DOI:
10.11648/j.ijfet.20180202.12
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Abstract: In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).
Abstract: In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene ...
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Constructing ECMO Care Quality Evaluation Index System Based on "Structure-Process-Outcome" Three-Dimensional Theoretical Model
Yunhong Lei,
Jinglan Liu,
Qing Tang,
Liu Qiong,
Zuyang Xi,
ChaXiang Li,
Yakong Liu,
Minmin Chen,
Fei Tian,
Zhaohui Zhang,
Zifeng Li,
Luhuan Yang
Issue:
Volume 2, Issue 2, December 2018
Pages:
27-35
Received:
6 November 2018
Accepted:
14 December 2018
Published:
11 January 2019
DOI:
10.11648/j.ijfet.20180202.13
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Abstract: Objective: To construct a set of objective, relatively perfect and clinically applicable ECMO nursing quality evaluation index system, and to provide practical basis and reference for clinical nurses to implement ECMO nursing. Methods: The literature was analyzed and semi-structured interviews were used, through systematic references and searching keywords. Based on the "Structrue-Process-Outcome" three-dimensional theoretical model, the prototype of the ECMO nursing quality evaluation index system was constructed. 28 experts were selected and 2-round Delphi study on ECMO nursing quality evaluation indicators was performed, to evaluate the enthusiasm, authoritativeness, concentration and coordination of opinion of the experts, and to test the reliability and validity of the evaluation index system. The AHP method was used to determine the mean importance ratings, the standard variation of importance ratings, the coefficient of variation (CV) and full-score frequency K (%) of indicators at all levels in the evaluation index system. Results: Through literature review and searching keywords, an questionnaire including 3 first-level indicators, 15 second-level indicators and 62 third-level indicators was initially formed. The positive coefficient of the experts was 100% (20/20) and 96.42% (19/20) respectively, and the authoritative coefficient was 0.926 and 0.934 respectively in the first and second round of expert consultation. The weights of the three first-level indicators were 0.34, 0.52, and 0.31, respectively. The ECMO nursing quality evaluation index system including three first-level indicators, 15 second-level indicators, and 66 third-level indicators was determined. The effective recycling rates of the two rounds of Delphi surveys were 80% and 90%, respectively. The authoritative coefficients of experts in the two rounds were 0.889 and 0.88, respectively. The Kendall coordination coefficients of the two rounds of surveys were 0.259 and 0.161, respectively (P<0.05). Finally, an ECMO nursing quality evaluation index system including three first-level indicators, 15 second-level indicators and 66 third-level indicators was constructed, based on the "Structrue-Process-Outcome" three-dimensional model. Conclusion:The ECMO nursing quality evaluation index system is constructed based on the "Structrue-Process-Outcome" three-dimensional theoretical model, which is provided as a practical and operational assessment tool for clinical nurses in the implementation of ECMO care.
Abstract: Objective: To construct a set of objective, relatively perfect and clinically applicable ECMO nursing quality evaluation index system, and to provide practical basis and reference for clinical nurses to implement ECMO nursing. Methods: The literature was analyzed and semi-structured interviews were used, through systematic references and searching ...
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HPLC Determination of Fructo-Oligosaccharides in Dairy Products
Zhen Zhao,
Guoyan Wen,
Cuizhi Li,
Peng Wan,
Zhiyong Lv
Issue:
Volume 2, Issue 2, December 2018
Pages:
36-40
Received:
7 November 2018
Accepted:
4 December 2018
Published:
11 January 2019
DOI:
10.11648/j.ijfet.20180202.14
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Abstract: Fructo-oligosaccharides is a natural active substance with excellent physiological functions such as improving the gastrointestinal tract, regulating intestinal flora, etc. It is an important nutrient in infant dairy products. Therefore, it is extremely important to accurately detect fructo-oligosaccharides in infant dairy products. Nowadays, the main methods for detection of fructo-oligosaccharides at home and abroad include high performance liquid chromatography, ion exchange chromatography, mass spectrometry, etc. In this article, a method for the determination of fructo-oligosaccharides in modified milk and infant formula milk powder by high performance liquid chromatography (HPLC) was developed. Fructo-oligosaccharides was extracted by water. Protein was precipitated by acetonitrile. The method was performed on NH2 column, the detector was refractive index detector (RID) and the mobile phase was 70% acetonitrile. Fructo-oligosaccharides content of modified milk was in the range of 20-500mg/100g, the recovery was 80.2%-107.1%. The content of Fructo-oligosaccharides in infant formula milk powder was in the range of 100-500mg/100g, the recovery was 71.9%-95.3%. The quantitative detection limit was 20mg/100g. This method was easily to be operated with a high accuracy and the results indicated that it was suitable for the analysis of fructo-oligosaccharides in modified milk and infant formula milk powder.
Abstract: Fructo-oligosaccharides is a natural active substance with excellent physiological functions such as improving the gastrointestinal tract, regulating intestinal flora, etc. It is an important nutrient in infant dairy products. Therefore, it is extremely important to accurately detect fructo-oligosaccharides in infant dairy products. Nowadays, the m...
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Characterization of Irvingia gabonensis (Ogbono) Soup and Optimization of Process Variables
Oladimeji Olusegun,
Fasuan Temitope Omolayo
Issue:
Volume 2, Issue 2, December 2018
Pages:
41-50
Received:
12 November 2018
Accepted:
5 December 2018
Published:
11 January 2019
DOI:
10.11648/j.ijfet.20180202.15
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Abstract: This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, okra fruits and bitter leaves were added and allowed to cook at medium heat of specified temperature for 13 min., cooled and analyzed using standard procedures. The results of the proximate composition showed that the ogbono soup contanined 9% protein, 70.42% fat, 4.61% fibre, 1.92% ash and 11.91% carbohydrate. There was correlation between process variables (temperature and dikanut concentration) and dependent variables (overall acceptability, drawability and consistency index). The processing temperature showed high significance (p<0.05) effect and is inversely related to the consistency index, drawability and overall acceptability. The consistency index was not significantly (p>0.05) influenced by dikanut concentration. At higher concentration of dikanut, the drawability and dikanut concentration exhibited inverse relationship. The interaction of temperature and concentration of dikanut showed statisical significance (p<0.05). Comsumer acceptability was inversely influenced by dikanut concentration. Optimal condition of temperature (50°C) and dikanut concentration (10.96%) with corresponding consistency index (57.25), drawability (7.39) and overall acceptability (7.40) were established. The results may provide useful information during canning operation of ogbono soup.
Abstract: This work evaluated some quality characteristics and optimization of process varibles of ogbono (dikanut) soup using three level factorial design of response surface methodology. The seeds of Irvingia gabonensis (dikanut) were cleaned, sorted and milled together with crayfish. Other ingredients: dry fish, palm oil, ground pepper, magi cubes, salt, ...
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