Proximate composition and mineral content in different, types of traditional TOGWA used in Tanzania as a weaning food

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) :65-74Six types of traditional togwa (a traditional fermented gruel prepared from a mixture of malted and unmalted cereal grains), six simulated togwa and their ingredients were analysed for proximate composition, energy and mineral contents. The cereals used were maize (Zea mays), finger millet (Eleusine coracana) and sorghum (Sorghum bicolor). Malt was prepared from sorghum and finger millet. The: concentration of protein in traditional and simulated togwa was higher compared to their main ingredients. The ranges were 9.1-12.5, 9.9-12.9 and 8.7-12.0% respectively. Crude fibre was also higher in traditional and simulated togwa than in the main ingredients, while carbohydrate percent of DM and energy contents were lower than in the ingredients. Ash contents in traditional togwa was 1.44-2.21% and for simulated togwa 1.32-2.2%. Results for mineral contents indicated that phosphorus; magnesium and potassium were the major mineral constituents in both the traditional togwa and laboratory simulated samples. In the traditional and simulated togwa samples, phosphorus content ranged, respectively befween 196-334 and 191-332 (mg/100g), magnesium between 59.5-123.7 and 59.4-123 (mg/100g) and potassium between 167-315 and 167-313 (mg/100g). Calcium range was 3.95-12.32 (mg/100g) in traditional togwa and 3.40-11.92 (mg/100g) in simulated togwa compared to 5.57-14.59 (mg/100g) in the main ingredients. Iron, zinc and copper contents were slightly higher in traditional and in simulated togwa compared to their levels in the main ingredients. Iron ranged between 18.5-23.8 and 18.5-24.8 (mg/100g) in traditional and simulated samples respectively, and zinc ranged between 1.39- 1. 82 (mg/100g) in traditional togwa and 1.41-1.81 (mg/100g) in simulated samples. The contant of coppel in traditional and simulated togwa were 0. 33 - 0.69 and 0.32-0.70 (mg/100g), respectively. Apparently, the choice of cereal and malt and the processes of germination and fermentation for togwa production affects the proportions of nutrients found in the product. This results in different types of togwa with variation in proximate composition, energy density and mineral content

Proximate composition and mineral content in different, types of traditional TOGWA used in Tanzania as a weaning food

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) :65-74Six types of traditional togwa (a traditional fermented gruel prepared from a mixture of malted and unmalted cereal grains), six simulated togwa and their ingredients were analysed for proximate composition, energy and mineral contents. The cereals used were maize (Zea mays), finger millet (Eleusine coracana) and sorghum (Sorghum bicolor). Malt was prepared from sorghum and finger millet. The: concentration of protein in traditional and simulated togwa was higher compared to their main ingredients. The ranges were 9.1-12.5, 9.9-12.9 and 8.7-12.0% respectively. Crude fibre was also higher in traditional and simulated togwa than in the main ingredients, while carbohydrate percent of DM and energy contents were lower than in the ingredients. Ash contents in traditional togwa was 1.44-2.21% and for simulated togwa 1.32-2.2%. Results for mineral contents indicated that phosphorus; magnesium and potassium were the major mineral constituents in both the traditional togwa and laboratory simulated samples. In the traditional and simulated togwa samples, phosphorus content ranged, respectively befween 196-334 and 191-332 (mg/100g), magnesium between 59.5-123.7 and 59.4-123 (mg/100g) and potassium between 167-315 and 167-313 (mg/100g). Calcium range was 3.95-12.32 (mg/100g) in traditional togwa and 3.40-11.92 (mg/100g) in simulated togwa compared to 5.57-14.59 (mg/100g) in the main ingredients. Iron, zinc and copper contents were slightly higher in traditional and in simulated togwa compared to their levels in the main ingredients. Iron ranged between 18.5-23.8 and 18.5-24.8 (mg/100g) in traditional and simulated samples respectively, and zinc ranged between 1.39- 1. 82 (mg/100g) in traditional togwa and 1.41-1.81 (mg/100g) in simulated samples. The contant of coppel in traditional and simulated togwa were 0. 33 - 0.69 and 0.32-0.70 (mg/100g), respectively. Apparently, the choice of cereal and malt and the processes of germination and fermentation for togwa production affects the proportions of nutrients found in the product. This results in different types of togwa with variation in proximate composition, energy density and mineral content

Characteristics of cheeses manufactured using pepsin from adult cattle Abomasa

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) : 55-64The cheese making quality of pepsin extracted from adult cattle abomasa using dilute HCI (HP) and commercial vinegar (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). The level of each extract was substituted with commercial calf rennet (CR) at 0, 25, 50, 75, 100%. Renneting time (RT) for cheese milk butterfat (%BF) and total nitrogen (%TN) losses in whey were assessed. Chemical composition and microbial quality of cheese samples obtained at different storage time intervals and their sensory quality at maturity were determined, RT and TN losses in Alpine cheses increased with increasing levels of pepsin from 41min and 0.49% in 25% pepsin to 58min, and 0.55% in 100% pepsin (HP) respectively, Chemical composition of all cheese types with different levels of HP and VP were significantly different (p 0.05). Coliform and yeast/mould counts in Tilster and Pasta cheeses were not significantly different while the Standard Plate Counts (SPC) in Tilster, and Pasta cheeses were significantly different. Sensory quality was not significantly different for smell and taste. However, bitterness in Pasta and appearance in Alpine and Pasta were significantly different (P 0.05) between levels of pepsin and types of extraction media for pepsin. HCI and vinegar extracted pepsin waa an apprqpriate renner substitute for the small scale cheese processors

Characteristics of cheeses manufactured using pepsin from adult cattle Abomasa

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) : 55-64The cheese making quality of pepsin extracted from adult cattle abomasa using dilute HCI (HP) and commercial vinegar (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). The level of each extract was substituted with commercial calf rennet (CR) at 0, 25, 50, 75, 100%. Renneting time (RT) for cheese milk butterfat (%BF) and total nitrogen (%TN) losses in whey were assessed. Chemical composition and microbial quality of cheese samples obtained at different storage time intervals and their sensory quality at maturity were determined, RT and TN losses in Alpine cheses increased with increasing levels of pepsin from 41min and 0.49% in 25% pepsin to 58min, and 0.55% in 100% pepsin (HP) respectively, Chemical composition of all cheese types with different levels of HP and VP were significantly different (p 0.05). Coliform and yeast/mould counts in Tilster and Pasta cheeses were not significantly different while the Standard Plate Counts (SPC) in Tilster, and Pasta cheeses were significantly different. Sensory quality was not significantly different for smell and taste. However, bitterness in Pasta and appearance in Alpine and Pasta were significantly different (P 0.05) between levels of pepsin and types of extraction media for pepsin. HCI and vinegar extracted pepsin waa an apprqpriate renner substitute for the small scale cheese processors

Peptidases of dairy propionic acid bacteria

International audienc

Crystal growth inhibition studies for the qualification of a kinetic hydrate inhibitor under flowing and shut-in conditions

One of the methods to control the formation of hydrates in oil and gas pipelines is the injection of kinetic hydrate inhibitors (KHIs). The accepted understanding is that KHIs slow down or interfere with hydrate nucleation, forcing an extended “induction time” (time to emergence of viable hydrate crystals) at a given subcooling. As a result, KHIs are commonly evaluated by measuring induction times in the laboratory. However, this experimental approach has some limitations, notably in that data can be stochastic due to the nucleation element, raising questions over reliability/transferability, with multiple repeats often required to establish clear trends. As KHIs also exhibit powerful growth inhibition properties, a new crystal growth inhibition (CGI) method for the evaluation of KHIs has been previously developed with the aim of providing a means to more rapidly evaluate KHIs in a robust manner. This method shows that KHIs induce a number of well-defined hydrate CGI regions with different growth rates as a function of subcooling, and these can be used to reliably evaluate inhibition performance on quite short time scales. In this work, we present the results of an experimental program for the qualification of a commercial KHI to be used in a greenfield development using this CGI method. The aim of the laboratory work was to determine required inhibitor dosage, investigate the effects of a corrosion inhibitor (CI) on KHI performance, and evaluate the potential for KHI inhibition during shut-in/restart, in addition to flowing conditions. The program focused on CGI methods for evaluation in addition to standard induction time measurements. A methodology to recreate pipeline flowing, shut-in, and restart conditions was also developed and used. The CGI approach was found to offer advantages in the speed of KHI assessment and provides a useful decision-making tool with respect to KHI field deployment. Data also correlate with and compliment traditional induction time results which still provide valuable information on the degree of “nucleation” inhibition offered on top of crystal growth inhibition. In addition to offering excellent hydrate inhibition under flowing conditions, results suggested the KHI could readily offer good protection for long periods of shut-in (e.g., >168 h at up to 15 °C subcooling) followed by restart, reducing or negating the need for depressurization procedures in the event of shut-in