جستجوی مقالات مرتبط با کلیدواژه "proximate composition" در نشریات گروه "پزشکی"

Six rice brands BG-213, Notore, Das, Kwandala, Jeep and Jamila brands were collected from various locations in Kura local government area of Kano, Nigeria. Rice brands were analyzed for proximate compositions, macro elements, heavy metals and pesticides using standard analytical techniques. Results of proximate compositions analyses indicate that the average mean value of moisture content, crude protein, crude fat, ash content and crude fiber in rice brands were; 10.27, 9.17 3.82, 1.93 and 0.34 % respectively. The average mean concentrations of macro elements (Calcium (Ca) and Magnesium (Mg)) are; 53.5 mg/kg and 46 mg/kg, while mean levels of Heavy Metals: Zinc (Zn), Copper (Cu), Nickel (Ni), Chromium (Cr), Cadmium (Cd) and lead (Pb) were; 11.87, 4.04, 0.06, 0.00, 0.044 and 0.00 mg/kg respectively. Pearson Correlation Coefficient analysis performed on rice brands using MATLAB student version VI software shows results of macro elements and heavy metals were at a significant level of p≥0.05. The GC/MS analysis of organochlorine pesticides in rice brands revealed that the level of pesticides was below the detection limit (BDL) this indicates that brands of rice obtained from the Kura local government area were safe and free from heavy metals and pesticides contamination could be attributed to restriction or regulation for compliance on the application and economy because most of these pesticides are very costly.

The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of nutrients were also determined in order to identify the optimal cooking method. Cooking resulted in moisture loss, and the highest reduction was observed in the steaming and microwave methods. On the other hand, the most significant increase in the protein content was observed in microwave cooking, steaming, and frying with oil, while the highest level of total lipids was denoted in frying with oil. In terms of the fatty acid profile, C18:1 n-9 increased in all the cooking methods, while C18:2 n-6 only increased in frying with oil. In addition, C18:3 n-3 increased in frying with oil and decreased in microwave cooking and steaming. The fried samples absorbed the major fatty acids of the cooking oil. The total amount of saturated fatty acids increased in steaming and decreased in the other methods. The total amount of monounsaturated fatty acids increased in all the cooking methods, and the amount of polyunsaturated fatty acids (PUFAs) also increased in frying with oil, while it decreased in the other methods. The ratio of n-6/n-3 significantly reduced in frying with oil and roasting, and the residual level of PUFAs was higher in the frying methods and roasting compared to the other methods. Furthermore, the studied cooking methods increased lipid oxidation in the cooked samples compared to raw meat, and the highest level of lipid oxidation was reported in frying with oil. With regard to the retention values, frying without oil and roasting were considered the healthiest cooking methods.