Abstract: An environmental friendly approach for disposal of voluminous durian husk waste could be implemented by substituting them into various valuable commodities, such as healthcare and biofuel products. Thus, the study of composition value in each segment of durian husk was very crucial to determine the suitable proportions of nutrients that need to be added and mixed in the product. A total of 12 ‘Durian Kampung’ fruits from Sg Ruan, Pahang were selected and each fruit husk was divided into four segments and labelled as P-L (thin neck area of white inner husk), P-B (thick bottom area of white inner husk), H (green and thorny outer husk) and W (whole combination of P-B and H). Four experiments have been carried out to determine the dry matter, moisture, ash and crude fibre content. The results show that the H segment has the highest dry matter content (30.47%), while the P-B segment has the highest percentage in moisture (81.83%) and ash (6.95%) content. It was calculated that the ash content of the P-B segment has a higher rate of moisture level which causes the ash content to increase about 2.89% from the P-L segment. These data have proven that each segment of durian husk has a significant difference in terms of composition value, which might be useful information to fully utilize every part of the durian husk in the future.
Abstract: In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130oC and dehydration at 65oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare.
Abstract: This study evaluated the incidence of concentrated
natural fibre, as well as the effects of adding a crosslinking agent on
the torque when those components are mixed with low density
polyethylene (LDPE). The natural fibre has a particle size of between
0.8-1.2mm and a moisture content of 0.17%. An internal mixer was
used to measure the torque required to mix the polymer with the
fibre. The effect of the fibre content and crosslinking agent on the
torque was also determined. A change was observed in the
morphology of the mixes using SEM differential scanning
microscopy.
Abstract: Value addition to agricultural produce is of possible
potential in reducing poverty, improving food security and
malnutrition, therefore the need to develop small and microenterprises
of sweet potato production. A study was carried out in Nigeria to determine the acceptability
of blends sweet potato (Ipomea batatas) and commodities yellow
maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine
max), bambara groundnut (Vigna subterranean), guinea corn
(Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus
sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two
methods: oven and sun drying. The blends were also assessed in
terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet
potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40
of sweet potato/guinea corn), YTE (100% soybean), TYG (100%
sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet
potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100%
Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet
potato/ yellow maize). In addition, carried out chemical analysis
revealed that sweet potato has high percentage of vitamins A and C,
potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and
iron (Fe) and fibre content. There is also an increase of vitamin A and
Iron in the blended products.
Abstract: The results reported in this paper are the part of an extensive laboratory investigation undertaken to study the effects of fibre parameters on the permeability and strength characteristics of steel fibre reinforced concrete (SFRC). The effect of varying fibre content and curing age on the water permeability, compressive and split tensile strengths of SFRC was investigated using straight steel fibres having an aspect ratio of 65. Samples containing three different weight fractions of 1.0%, 2.0% and 4.0% were cast and tested for permeability and strength after 7, 14, 28 and 60 days of curing. Plain concrete samples were also cast and tested for reference purposes.
Permeability was observed to decrease significantly with the addition of steel fibres and continued to decrease with increasing fibre content and increasing curing age. An exponential relationship was observed between permeability and compressive and split tensile strengths for SFRC as well as PCC. To evaluate the effect of fibre content on the permeability and strength characteristics, the Analysis of Variance (ANOVA) statistical method was used. An a level (probability of error) of 0.05 was used for ANOVA test. Regression analysis was carried out to develop relationship between permeability, compressive strength and curing age.
Abstract: In spite of the advent of new materials, clay bricks
remain, arguably, the most popular construction materials today.
Nevertheless the low cost and versatility of clay bricks cannot always
be associated with high environmental and sustainable values,
especially in terms of raw material sources and manufacturing
processes. At the same time, the worldwide agricultural footprint is
fast growing, with vast agricultural land cultivation and active
expansion of the agro-based industry. The resulting large quantities of
agricultural wastes, unfortunately, are not always well managed or
utilised. These wastes can be recycled, such as by retrieving fibres
from disposed leaves and fruit bunches, and then incorporated in
brick-making. This way the clay bricks are made a 'greener' building
material and the discarded natural wastes can be reutilised, avoiding
otherwise wasteful landfill and harmful open incineration. This study
examined the physical and mechanical properties of clay bricks made
by adding two natural fibres to a clay-water mixture, with baked and
non-baked conditions. The fibres were sourced from pineapple leaves
(PF) and oil palm fruit bunch (OF), and added within the range of
0.25-0.75 %. Cement was added as a binder to the mixture at 5-15 %.
Although the two fibres had different effects on the bricks produced,
cement appeared to dominate the compressive strength. The
non-baked bricks disintegrated when submerged in water, while the
baked ones displayed cement-dependent characteristics in
water-absorption and density changes. Interestingly, further increase
in fibre content did not cause significant density decrease in both the
baked and non-baked bricks.
Abstract: The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: In this study, the thermal and mechanical properties of
basalt fibre reinforced concrete were investigated. The volume
fractions of basalt fibre of (0.1, 0.2, 0.3, and 0.5% by total mix
volume) were used. Properties such as heat transfer, compressive and
splitting tensile strengths were examined. Results indicated that the
strength increases with increase the fibre content till 0.3% then there
is a slight reduction when 0.5% fibre used. Lower amount of heat
conducted through the thickness of concrete specimens than the
conventional concrete was also recorded.
Abstract: Most of the commercial gluten free products are
nutritionally inferior when compared to gluten containing
counterparts as manufacturers most often use the refined flours and
starches. So it is possible that people on gluten free diet have low
intake of fibre content. The foxtail millet flour and copra meal are
gluten free and have high fibre and protein contents. The formulation
of fibre rich gluten free cookies was optimized by response surface
methodology considering independent process variables as proportion
of Foxtail millet (Setaria italica) flour in mixed flour, fat content and
guar gum. The sugar, sodium chloride, sodium bicarbonates and
water were added in fixed proportion as 60, 1.0, 0.4 and 20% of
mixed flour weight, respectively. Optimum formulation obtained for
maximum spread ratio, fibre content, surface L-value, overall
acceptability and minimum breaking strength were 80% foxtail millet
flour in mixed flour, 42.8 % fat content and 0.05% guar gum.
Abstract: Experimental study on the influence of fibre content
on crack behaviour and propagation in synthetic-fibre reinforced
beams has been reported in this paper. The tensile behaviour of
metallic fibre concrete is evaluated in terms of residual flexural
tensile strength values determined from the load-crack mouth
opening displacement curve or load-deflection curve obtained by
applying a centre-point load on a simply supported notched prism.
The results achieved demonstrate that an increase in fibre content has
an almost negligible effect on compressive and tensile splitting
properties, causes a marginal increment in flexural tensile strength
and increasesthe Re3 value.