Academic literature on the topic 'Beniseeds'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Beniseeds.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Beniseeds"
1
Momoh, A.O, T.T. Adebolu, and A.O Ogundare. "The Effect of Temperature on the Antibacterial and Physicochemical Properties of Fermenting Beniseeds (Sesamum indicum linn)." Greener Journal of Agricultural Sciences 2, no. 8 (2012): 432–40. https://doi.org/10.15580/GJAS.2012.8.111212252.
Full textAbstract:
The effect of temperature on the antibacterial property of fermenting beniseed was assessed on six diarhoeagenic bacteria by keeping the fermenting seeds at 40C and 290C respectively. Both the liquor and the slurry were used in this study. The pH, total titratable acidity, microbial load and the microflora of the samples kept at the two different temperatures was determined daily for 7 days. The results showed that the liquor kept at 290C had its highest antibacterial activities after 24hrs of fermentation while the sample kept at 40C had its highest antibacterial activities after 72hrs of fermentation. The highest inhibitory effect was observed on B.cereus with zone diameter of 42mm by the sample kept at 290C and 36mm the sample kept at 40C. This result, when compared with standard commercial antibiotics showed that the fermenting liquor is more effective against four of the six bacteria used. The microbial load of the fermenting liquor increased from 2.4 x104 cfu/ml to 9.2x106cfu/ml in the sample kept at 290C and 2.4x104 cfu/ml to 2.8 x105 cfu/ml in the sample kept at 40C by day 4. Microorganisms found to be associated with the fermentation are Lactobacillus acidophilus, Pediococcus cerevisiae and Leuconostoc mesenteroides. The pH of the fermenting liquor decreased from 5.50 at day 0 to 4.90 by day 4 for the sample kept at 40C while it decreased to 3.80 by day 4 for the sample kept at 290C. The total titratable acidity for the sample kept at 40C was highest by day 1 with a value of 27.00 and lowest by day 6 with a value of 10.00 while the one kept at 290C recorded the highest value of 56.10 by day 1 and lowest value of 15.50 by day 4. Since the fermented liquor significantly inhibited the growth of the test organisms used, it is therefore suggested that in the absence of antibiotics, fermented beniseed liquor can be used to treat diarrhoea within 24hours in rural areas where they may not be quick access to conventional antibiotics and can be used up to seven days when preserved in refrigerator to combat diarrhoea caused by these organisms.
2
OPALEKE, D. O., L. I. SALAMI, Isoken IHENSEKHIEN,, and H. O. ISHAQ. "NUTRITIONAL AND SENSORY, EVALUATION OF BLENDED FLOUR OF WHITE- MAIZE,BENISEED AND DATE- FRUIT FOR PRODUCTION OF CAKE FOR ACTUALISING SUSTAINABLE DEVELOPMENT GOALS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 9, no. 5 (2021): 17–28. http://dx.doi.org/10.61868/njhe.v9i5.32.
Full textAbstract:
The study evaluated the sensory and nutritional attributes of blends of white maize and beniseed(Gorigo) flour sweetened with date fruit in cake production. The experimental research design was adopted for the study.Six coded samples of cake produced from wheat, Maize flour, beniseed flour and date fruit: WHS(100%Wheat +Sugar), WHD(100% Wheat +Date), MS(100% Maize+sugar), MD(100% Maize +Date), MBS(50% Maize+50% Beniseed+sugar), MBD(50% Maize+50% Beniseed+Date) were subjected to proximate content dtermination and sensory evaluation. The data obtained were subjected to descriptive and inferential statistics.The result revealed that there was significant difference (p<0.05) in the colour, aroma, taste, texture and overall acceptability of the products, with the sampleWHSbeing most preferred and the sample MD (being least preferred. Sample MBD was least preferred across all sensory quality and overall acceptability.Result of nutritional composition of samples showed that crude protein, moisture, crude fat, crude fibre and ash increased from 7.31 to 11.70, 9.80 to 12.47, 17.26 to 20.17, 2.03 to 2.35, and 1.05 to 1.84 respectively in the maize-beniseed-datesample. However, carbohydrate content reduced from 60.27 in the wheat-date sample to 1.49 in the maize-beniseed-date sample. WHS was most preferred with mean score of 7.73, while sample MDwas least preferred with mean score of 5.40.The study concludes that the maize-beniseed-date sample least preferred across all sensory qualities, the nutritional composition of sample showed that crude protein, moisture, crude fat, crude fibre and ash increased in the maize-beniseed-date sample. It was therefore recommended that the production of maize-beniseed-date sample should be encouraged for its rich source of nutrients, and dietitians should recommend the maize-beniseed-date caketo patients with gluten sensitivity (Celiac patients) and those with protein-energy malnutrition.
3
Ayo, J.A, D.S Ikuomola, Y.O Esan, O. G. Onuoha., V.A Ayo, and V. Ekele. "EFFECT OF ADDED DEFATTED BENISEED ON THE QUALITY OF ACHA BASED BISCUITS." Continental J. Food Science and Technology 4 (July 25, 2010): 7–13. https://doi.org/10.5281/zenodo.834681.
Full textAbstract:
The acha (<em>Digitaria exile staff)</em> grain was washed (tap water), sun dried, milled and sieved (400mn sieve aperture) to produce acha flour. The beniseed(<em>Sesamum indicum</em>) seeds were sorted, washed, sun dried, milled, defatted (using ethanol), dried and sieved (400mn sieve aperture) to produce beniseed flour. The defatted beniseed flour was substituted into the acha flour at 0-20% to produce beniseed-acha composite flour. This was mixed with fat, sugar, salt, baking powder to produce batter. The batter was rolled (on a steel table), cut into shapes (using biscuit cutter), placed on greased trays and baked at 160<sup>o</sup>C for 20 minutes. The effect of added defatted beniseed on the physical, chemical and sensory quality of acha–beniseed composite biscuit were evaluated. The protein, fat, moisture, ash, breaking strength and spread ratio increased from 10.5 to 12.9, 1.80 to 2.15, 1.0 to 1.6, 1.20 to 3.20%, 1.49 to 1.67kg and 6.0 to 7.25, respectively with increase in the percentage of added defatted beniseed. However, the average means of the sensory properties decreased from 8.30 to 4.30, 7.20 to 5.80, 8.50 to 6.30, 8.30 to 4.20, and 7.90 to 3.70 for color, texture, appearance, flavor and general acceptability, respectively at p ≤ 0.05 level of acceptance. The addition of defatted beniseed above 10% has a significant negative effect on the acceptances of the product. There was an increase of 12 and 16.4% of protein and fat content respectively, at the maximum acceptance level (10%) of the added beniseed flour.
4
Emmanuel-Ikpeme, Christine, Christopher Eneji, and Godwin Igile. "Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods." Journal of Food Research 1, no. 3 (2012): 84. http://dx.doi.org/10.5539/jfr.v1n3p84.
Full textAbstract:
Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P&gt;0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P&lt;0.05), while phytate and tannins significantly (P&lt;0.05) decreased with increase in beniseed substitution level. There was no significant difference (P&lt;0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria.
5
Nwaoha, Esther C., Victor M. Ahur, and Michael O. Nwankwo. "Comparative Screening of the Nutritive Composition and Serum Nutrient Levels of Rats Weaned with Rice (Oryza spp) - Beniseed (Sesame indicum) Flour Blends." European Journal of Theoretical and Applied Sciences 1, no. 4 (2023): 1099–109. http://dx.doi.org/10.59324/ejtas.2023.1(4).103.
Full textAbstract:
Weaning foods should complement the nourishment the baby receives from milk. This study was carried out to evaluate the nutritional value of Rice-Beniseed (R-B) flour-blends in rats’ pups. The objective of the study was to determine the Nutritive value of Rice-Beniseed flour blends of rats’ pups weaned with different ratios of the flour-blends. First, mature female and male rats in the ratio of 2:1 were mated to produce pups used in the analyses. The pups were randomly distributed into five groups of five rats and were fed with the experimental (Rice-Beniseed) blends. Group 1 was fed with a standard weaning meal, groups 2, 3, 4 and 5 were fed ad lib with Rice-Beniseed blends (after proximate analysis for nutritive content) in the ratio of 30:70, 50:50, 60:40 and 70:30 respectively. All treatments lasted for 21 days, after which their blood was collected for haematological and biochemical analyses. The results showed carbohydrate (71.76 %) and moisture content (14.75 %) of rice to be higher than beniseed with values of 18.74 and 8.24 % respectively. The crude proteins (23.19 %), crude fibre (11.47 %) and fats (36.40%) content in beniseed was more than doubled compared to that in rice with 9.38 %, 1.339 % and 2.41 % for crude protein, crude fibre, and fats contents respectively. Percentage weight change in pups was highest (26.31 ± 1.03%) and least (8.69 ± 2,32%) in the 50:50 and 60:40 rice-beniseed groups on day 7. Percentage weight change of pups on day 14 showed that groups fed with 70:30 and 50:50 ratios with the highest (37.24 ± 0.47%) and least (6.16 ± 1.14%) weight gain respectively. Hence, 70:30 (Rice-Beniseed blend) meal produced the best growth index (weight increase) and was potentially viable for the formulation of infant weaning formula amidst appreciable performance of all other ratios.
6
LADESE, M. A., and J. O. PONDEI. "PRODUCTION OF YOGHURT FROM THE EXTRACT OF THE SEEDS OF Sesamum indicum (BENISEED)." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, no. 2 (2022): 36–46. http://dx.doi.org/10.52417/njls.v3i2.129.
Full textAbstract:
This study investigated the possibility of producing yoghurt from the highly nutritious extract of the seeds of Sesamum indicum (Beniseed), with the aid of day old standard yoghurt as starter culture. Samples of Beniseed were obtained from Jos Main Market, Nigeria. The seeds were processed to obtain a milky extract, which was subjected to pasteurization at 620C from 5 to 25 mins. The proximate analysis of the raw Beniseed extract and raw cow milk were determined. A range of starter culture obtained from day old yoghurt from 2 %, 4 %, 6 %, 8 % and 10 % were inoculated into the raw Beniseed and Beniseed extract supplemented with 2 % lactose. The pH and total acidity of the fermenting media were determined at 6 hrs intervals for 48 hrs. The result of the proximate analysis revealed that the raw Beniseed extract contains 29.56 ± 7.91% of proteins while, the raw cow milk was 3.37 ± 1.01 %. The pH of the fermenting beniseed extract decreases with fermentation time while, the total titratable acidity increases with fermentation time. The inoculum sizes of the starter culture range also had direct influence on the decrease of pH and the increasing values of the acidity. The lowest value observed for the pH was 4.06 at 10 % starter culture fermentation after 48 hrs. The highest value of the total titratable acidity was 1.99mg/L which was observed with 10 % starter culture after 48 hrs fermentation. The result of the survey done via the panel of respondents which investigated the acceptance of the core organoleptic qualities of the end-products showed 35% of the respondents has high preference for the quality and the taste of the Beniseed extract which has been supplemented with 2 % lactose over the other products.
7
Esther, C. Nwaoha, M. Ahur Victor, and O. Nwankwo Michael. "Comparative Screening of the Nutritive Composition and Serum Nutrient Levels of Rats Weaned with Rice (Oryza spp) - Beniseed (Sesame indicum) Flour Blends." European Jornal of Theoretical and Sciences 1, no. 4 (2023): 1099–109. https://doi.org/10.59324/ejtas.2023.1(4).103.
Full textAbstract:
Weaning foods should complement the nourishment the baby receives from milk. This study was carried out to evaluate the nutritional value of Rice-Beniseed (R-B) flour-blends in rats’ pups. The objective of the study was to determine the Nutritive value of Rice-Beniseed flour blends of rats’ pups weaned with different ratios of the flour-blends. First, mature female and male rats in the ratio of 2:1 were mated to produce pups used in the analyses. The pups were randomly distributed into five groups of five rats and were fed with the experimental (Rice-Beniseed) blends. Group 1 was fed with a standard weaning meal, groups 2, 3, 4 and 5 were fed ad lib with Rice-Beniseed blends (after proximate analysis for nutritive content) in the ratio of 30:70, 50:50, 60:40 and 70:30 respectively. All treatments lasted for 21 days, after which their blood was collected for haematological and biochemical analyses. The results showed carbohydrate (71.76 %) and moisture content (14.75 %) of rice to be higher than beniseed with values of 18.74 and 8.24 % respectively. The crude proteins (23.19 %), crude fibre (11.47 %) and fats (36.40%) content in beniseed was more than doubled compared to that in rice with 9.38 %, 1.339 % and 2.41 % for crude protein, crude fibre, and fats contents respectively. Percentage weight change in pups was highest (26.31 ± 1.03%) and least (8.69 ± 2,32%) in the 50:50 and 60:40 rice-beniseed groups on day 7. Percentage weight change of pups on day 14 showed that groups fed with 70:30 and 50:50 ratios with the highest (37.24 ± 0.47%) and least (6.16 ± 1.14%) weight gain respectively. Hence, 70:30 (Rice-Beniseed blend) meal produced the best growth index (weight increase) and was potentially viable for the formulation of infant weaning formula amidst appreciable performance of all other ratios.
8
Ndatsu, Y., M. C. Isah, and A. I. Musa. "Effects of supplementing fish meal with Sesame indicum on functional properties, phytotoxins and hematological compositions of Clarias gariepinus." Journal of Applied Sciences and Environmental Management 24, no. 10 (2020): 1723–29. http://dx.doi.org/10.4314/jasem.v24i10.4.
Full textAbstract:
This study analyzed the effects of supplementing fish meal with Sesame indicum on functional properties, phytotoxins and hematological compositions of Clarias gariepinus. A total of 150 of C. gariepinus fingerlings were grouped into 6 tanks with 20 C. gariepinus per tank. Each tank of fish was served with prepared fish meals supplemented with various levels of beniseed (S. indicum), namely, DT1 (commercial diet), stands as the control group, DT2 (0% beniseed with 100% soya bean meal, DT3 (25% beniseed with 75% soya bean meal, DT4 (50% beniseed with 50% soya bean, DT5 (75% beniseed with 25% soya bean and DT6 (100% beniseed with 0% soya bean, individually. The functional properties of each diet and hematological indices of the treated fish were determined. All prepared diets have improved the functional properties and their phytotoxins level remains within the permissible limit as compared to control diets (DT1). The formulated diets have potentially influenced the hematological indices analyzed compared to the control diet (DT1). At any level of S. indicum inclusion in the fish meal of C. gariepinus there was a potential improvement of the functional properties, hematological parameters and maintaining the levels of phytotoxins not to rise above the permissible limit. Thus, experimental diets (DT5 and DT6) with 75 and 100% S. indicum would be promising candidates which may be used for the development of the product in various food industries.
 Keywords: Clarias gariepinus, fish meal, hematological indices, Sesame. indicum
9
Ojewumi, A. W., K. T. Omolokun, A. M. Hussaini, and S. A. Ayoola. "Physiological Modifications of Growth, Biochemical Compositions and Anti-Oxidant Activities in Water-Stressed Beniseed (Sesamum indicum) as Affected by Glycine Betaine." Nigerian Journal of Basic and Applied Sciences 32, no. 1 (2025): 43–51. https://doi.org/10.4314/njbas.v32i1.7.
Full textAbstract:
Water imbalance limits growth and antioxidant production in plants. This study assessed varying concentrations (1, 2, 3 and 4 g/L) of glycine betanine (GB) on growth, nutritional contents, and antioxidant production in beniseed under drought conditions. Plant height (49.40 cm), number of leaves (27), leaf area (231.93 cm2 ), specific leaf area (57.98 m2kg-1 ), and leaf area index (0.62 m2m-2 ) were higher in beniseed treated with 4g/L GB compared with lower concentrations of the osmolyte. However, the well-watered treatment improved significantly the relative growth rate (0.06 mgg-1day-1 ) and net assimilation rate (0.02 gm-2day-1 ). Chlorophyll-a (3.38 mg/g), chlorophyll-b (3.81mg/g) and total chlorophyll (7.20 mg/g) showed a significant increase in the plant under 3g/LGB. Moisture (91.07%), fat (2.74%), ash (3.55%), crude fiber (3.51%), and crude protein (4.47%) were significantly higher (p<0.05) in the treatments grown under 4g/LGB. The observation was consistent in sodium, potassium, calcium and magnesium as well as vitamin A, vitamin B5 and vitamin C. Superoxide dismutase (SOD) (1.58 u/gt), APX (1.18 u/g), CAT (1.58 mg-1 ), GR (1.59 u/g), GST (14.07 mg-1 ) and SP (19.06 u/ml) were higher in the roots of beniseed grown under drought. Conclusively, beniseed grown under,3 and 4g/L GB improved growth attributes and nutritional contents while high antioxidant production was observed in the roots of beniseed droughted compared with other parts.
10
Igbo, U.E., R.O. Ishola, A.O. Siedoks, E.U. Akubueze, V.I. Isiba, and C.C. Igwe. "Comparative Study of Physicochemical and Fatty Acid Profiles of Oils from under Utilised Nigerian Oil Seeds." Pharmaceutical and Chemical Journal 6, no. 5 (2019): 103–9. https://doi.org/10.5281/zenodo.13946913.
Full textAbstract:
Many plants have oil bearing seeds or fruits. Utilisation of oils from plants for food and non-food purposes is strongly related to their properties. This study investigates the physicochemical and fatty acid profiles of some fatty oils obtained from Nigerian underutilized oilseeds: beniseed, Moringa oleifera, kenaf (cuba variety), neem seed and their potential applications in food and non-food (cosmetics, industrial lubricants, resins and biofuel production). The oilseeds were extracted with n-hexane by cold maceration and soxhlet extractor was used to recover residual oil. The physicochemical parameters were determined according to standard methods. The fatty acid composition was determined using gas chromatography mass spectrometry (GC-MS). From the results obtained, the percentage oil content was found to be 30.01, 35.34, 14.78, 30.7; acid value 2.8mgKOH/g, 1.4mgKOH/g, 3.8mgKOH/g and 1.6 mgKOH/g for beniseed, moringa, kenaf, and neem oils respectively. The predominant acid expressed as fatty acid methyl ester is oleic for moringa (82.9%), kenaf (46.8%) and neem (36. 5%) oil samples while beniseed oil is predominantly linoleic (41.97%). The iodine value which relates to degree of unsaturation is above100 for beniseed, kenaf and neem oils. This suggests that beniseed, kenaf, and neem oils have potential as substitute for soya bean in alkyd resin production. Moringa oil is rich in monounsaturated fatty acid (MUFA) with iodine value of 76.7g I/100g). The high saponification values of the samples (188-192) suggest their potential in cosmetics and soap production. The obtained results show that these oilseeds have very great industrial potentials in food and non-food utilization.
Books on the topic "Beniseeds"
1
Raw Materials Research and Development Council (Nigeria), ed. Report on survey of agro raw materials in Nigeria: Beniseed. Raw Materials Research and Development Council, Federal Ministry of Science and Technology, 2004.
Find full textBook chapters on the topic "Beniseeds"
1
Gwandi, O., and Y. Z. Dia. "An Empirical Assesment of the Determinant of Beniseed (Sesamum Indicum L.) Production among Beniseed Farmers in Mubi Region of Adamawa State, Nigeria." In Current Perspectives in Agriculture and Food Science Vol. 4. B P International (a part of SCIENCEDOMAIN International), 2023. http://dx.doi.org/10.9734/bpi/cpafs/v4/5309c.
Full textConference papers on the topic "Beniseeds"
1
Nwaigwe, Kevin N., Nnamdi V. Ogueke, Paulinus E. Ugwuoke, and Emmanuel E. Anyanwu. "Comparative Evaluation of a Developed Batch Reactor Using Various Feedstock." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-89889.
Full textAbstract:
The performance evaluation of a developed batch reactor using beniseed oil, fresh vegetable oil, and waste vegetable oil is presented. The transesterification process was used on samples of each feedstock at different reaction temperature and time while methanol and sodium hydroxide were used as the reagent and catalyst respectively. Optimum yield obtained at 55°C and 50 minutes gave the value of 1.65 litres of biodiesel for beniseed, 1.97 litres of biodiesel for fresh vegetable palm oil and 1.81 litres of biodiesel for waste vegetable palm oil. The yield of the by product (Glycerol) was maximum at the reaction time and temperature of 70 minutes and 60°C respectively. Characterization test results showed that the produced biodiesel has similar fuel properties with the conventional diesel and agrees with the ASTM standards for biodiesel. The outcome shows that the various feedstock are good sources for biodiesel production using the developed batch reactor.