Faculty of Agriculturehttps://hdl.handle.net/13049/52024-03-29T11:40:41Z2024-03-29T11:40:41ZNutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana.Masitlha, Eng P.Seifu, EyassuTeketay, Demelhttps://hdl.handle.net/13049/7272024-03-19T09:00:49Z2024-01-04T00:00:00ZNutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana.
Masitlha, Eng P.; Seifu, Eyassu; Teketay, Demel
Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana community. This study was conducted to determine the chemical composition and mineral contents of leaves of Moringa oleifera trees grown in Gaborone, Botswana. The leaf samples were collected from Moringa trees grown in the backyards of six different households in Gaborone city. They were dried separately at 55 ºC for 24 h and then ground to obtain a powder for analysis. The data on the proximate composition of the Moringa samples were subjected to Analysis of Variance to determine statistical differences among the mean values. The overall mean values of moisture, fat, protein, ash, fiber and total available carbohydrates of the leaves were 6.93 ± 0.16, 7.78 ± 0.13, 27.1 ± 0.43, 7.34 ± 0.31, 9.1 ± 1 and 46.5 ± 3%, respectively. The Moringa leaves contained average values of 520 ± 96.0, 7.7 ± 1.3, 30.1 ± 15.5, 0.8 ± 0.1, 82.6 ± 6.4, 1.7 ± 0.2, 1.6 ± 0.2 and 0.02 ± 0.00 mg/100g of Calcium, Iron, Sodium, Zinc, Magnesium, Aluminum, Manganese and Chromium, respectively. Significant differences were observed for moisture, fat, protein and ash contents among the six Moringa samples. The results showed that the leaves are rich in nutrients, particularly with high amounts of protein and ash. This suggests that Moringa leaf could serve as an important protein and mineral supplement in the diet and can be consumed as a vegetable in Botswana. The difference in composition observed between the Moringa leaf samples suggests a possible genotypic difference between the Moringa trees used in this experiment. Thus, there is a need for further study to verify this. Graphical Abstract: [Figure not available: see fulltext:}
This is an open access article, open to all with no access fees.
2024-01-04T00:00:00ZThe effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates.Awol, Sadik JemalKidane, Solomon WorkuBultosa, Geremewhttps://hdl.handle.net/13049/7252024-03-19T09:03:15Z2023-11-26T00:00:00ZThe effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates.
Awol, Sadik Jemal; Kidane, Solomon Worku; Bultosa, Geremew
The effects of soybean-to-teff ratio (SB), feed moisture content (FM) and barrel temperature (BT) on physico-chemical properties and sensory attributes of extruded product from teff-soybean flour blend was studied. Increase in BT resulted in increase in expansion ratio(ER), water absorption index (WAI), and water solubility index (WSI) whereas the bulk density (BD) and hardness decreased with increase in BT. Increase in the proportion of SB resulted in increased BD, hardness, and reduced water solubility index (WSI) and sensory scores. Three principal components explained 89.1 % of the variations where the first (PC1), the second (PC2) and the third (PC3) principal components explained 62.4, 20.2 and 6.5 % of the variations respectively. BD, WAI and Hardness are strongly and positively associated with each other whereas they are negatively associated with WSI, crispiness, Specific length (Lsp) and ER. Graphical optimization gave best results for BT between 128 and 137 °C and SB proportion between 2 and 7.3 % where the FM is fixed at 10 %. Besides, BT of 135 °C to137 °C, FM of 10–12 % when the SB proportion is fixed at 7.5 % gave optimal product quality. The numerical optimization resulted in optimal extrusion conditions for optimal product quality were BT of 135 °C, FM of 10 % and SB proportion of 5 % with a desirability value of 0.875. The results revealed that SB can be incorporated up to 7.5 % to obtain an acceptable product. Therefore it is possible to produce gluten-free extruded snack by blending teff and soybean flour.
This is an open access article under the CC BY-NC-ND license.
2023-11-26T00:00:00ZPhysical and mechanical properties of morula (Sclerocarya birrea subsp. Caffra) nuts.Emesu, PiusLentshaletse, TlholegoDerrick, Robin VuurenLasten, Mercyhttps://hdl.handle.net/13049/7212024-03-19T09:00:09Z2023-06-28T00:00:00ZPhysical and mechanical properties of morula (Sclerocarya birrea subsp. Caffra) nuts.
Emesu, Pius; Lentshaletse, Tlholego; Derrick, Robin Vuuren; Lasten, Mercy
Morula nuts were characterized for several physical and mechanical properties relevant to food process engineering. Mean moisture content of the nuts which had been naturally dried under the sun was 7.65% (w.b.). Mean nut length, width and thickness were, respectively, 25.64, 21.99 and 18.03 mm, while the derived geometric mean and equivalent diameters were 21.62 and 21.72 mm, respectively. Mean surface and projected areas were 1 475.74 and 445.02 mm2, respectively, while mean nut volume was 5 371.90 mm3. Mean apparent density of the nuts was 811.30 kg m-3 while bulk density and bulk porosity were determined as 476.43 kg m-3 and 41.28%, respectively. Morula nuts are generally spherical, with mean sphericity of 84.40%, and aspect and flakiness ratios of 0.86, and 0.83, respectively. Mean angle of repose against a plywood surface was 19.13o while coefficient of friction against a galvanized iron surface was 0.24. Peak force upon mechanical compression in a texture analyser was 2 738.33 N, while energy expended during compression was 3 284.49 Nmm, with mean hardness being 774.02 N mm-1 and tensile strength recorded as 6.60 MPa. It may be concluded from these results that morula is a tough, moderately sized spherical nut whose density is lower than that of water, having high bulk porosity and low frictional properties.
2023-06-28T00:00:00ZHypolipidaemic effects of papaya (Carica papaya L.) juice on rats fed on a high fat and fructose diet.Matsuane, ChristinahKiage, Beatrice N.Karanja, JosephineKavoo, Agnes MRimberia, Fredah K.https://hdl.handle.net/13049/7102024-03-19T09:04:56Z2023-07-10T00:00:00ZHypolipidaemic effects of papaya (Carica papaya L.) juice on rats fed on a high fat and fructose diet.
Matsuane, Christinah; Kiage, Beatrice N.; Karanja, Josephine; Kavoo, Agnes M; Rimberia, Fredah K.
Papaya (Carica papaya L.) is a highly nutritious and less-caloric fruit, commonly consumed for its minerals and vitamins and hence may help in controlling obesity and abdominal discomforts. The present study investigated the hypolipidaemic effects of papaya juice extract on male Albino Wistar rats (7 weeks old; 185 ± 17 g) fed on a high fat and fructose diet (HFFD) for 6 weeks. The rats were divided into groups I-IV of five rats each and fed on either a HFFD (i.e. the Control), HFFD + 200 mg papaya, HFFD + 350 mg papaya or a HFFD + 500 mg papaya. On day 34, after an overnight fast, blood samples were obtained by cardiac puncture under 99⋅8 % Chloroform anaesthesia for the determination of serum triglyceride (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-c) and high-density cholesterol (HDL-c). The atherogenic (AI) and coronary risk (CRI) indices were also calculated. Statistical analysis was performed using ANOVA where means were separated using Tukey's HSD test. Resulted showed that all rats given papaya juice had an increasing, non-significant HDL-c and reduced LDL-c levels while rats fed on HFFD had the highest TC (53⋅2 mg/dl) and TG (37⋅6 mg/dl) levels. Papaya juice statistically reduced the AI and CRI of the rats. In conclusion, consumption of HFFD + 500 mg was the most effective in the reduction of rats' blood lipids and fats, due to its anti-obesity and hypolipidaemic properties, thus can be used in the management of dyspilidaemic disorders.
2023-07-10T00:00:00Z