The aim of this study was to analyze the chemical composition of landrace seeds of rice, maize and cassava grown in traditional communities in file state of Maranchao. The sample collection was based on file descripti...The aim of this study was to analyze the chemical composition of landrace seeds of rice, maize and cassava grown in traditional communities in file state of Maranchao. The sample collection was based on file description of the farmers for identification of varieties of plants, based on protein content, lipids, carbohydrates and mineral through Association of Official Analytical Chemists （AOAC） methods. Landrace seeds of nine maize cultivars, 13 rice and 40 cassava, with differences in centesimal composition in all varieties were analyzed. For maize landrace seeds file lipid values, carbohydrates and ash are in the average for the species. The protein contents and ash to file surveyed rice varieties were high, while the levels of lipids and carbohydrates are within average in relation to conventional varieties. The results obtained for cassava showed high percentages of protein, with a significant level for the feeding of the people of the community who consume their byproducts. Thus, differences in file chemical composition of file varieties studied showed file interference of genotype, management and environmental factors in their chemical and physiological quality, reinforcing file importance of file study of creole varieties for the development of new germplasm and for file guarantee of food sovereignty of traditional communities.展开更多
Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughte...Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.展开更多
文摘The aim of this study was to analyze the chemical composition of landrace seeds of rice, maize and cassava grown in traditional communities in file state of Maranchao. The sample collection was based on file description of the farmers for identification of varieties of plants, based on protein content, lipids, carbohydrates and mineral through Association of Official Analytical Chemists （AOAC） methods. Landrace seeds of nine maize cultivars, 13 rice and 40 cassava, with differences in centesimal composition in all varieties were analyzed. For maize landrace seeds file lipid values, carbohydrates and ash are in the average for the species. The protein contents and ash to file surveyed rice varieties were high, while the levels of lipids and carbohydrates are within average in relation to conventional varieties. The results obtained for cassava showed high percentages of protein, with a significant level for the feeding of the people of the community who consume their byproducts. Thus, differences in file chemical composition of file varieties studied showed file interference of genotype, management and environmental factors in their chemical and physiological quality, reinforcing file importance of file study of creole varieties for the development of new germplasm and for file guarantee of food sovereignty of traditional communities.
文摘Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.
