tailieunhanh - Conservation and analysis of the physicochemical parameters of a congo food plant alicamentary [Pteridium aquilinum (L.) Kuhn]

In order to contribute to the valorization of non-timber products from the Congo, the aim of the study was to contribute to the nutritional value of P. aquilinum fern. The harvested fern plants were previously dried by solar drying for up to 4 hours and finally crushed to obtain a powder after sieving. This powder made it possible to study the biochemical and physicochemical characteristics of fronds. The results of the biochemical analysis revealed moisture contents of ± ; the ash content of ± ; lipid content ± , and that of soluble sugars ± . Meanwhile, the protein and total carbohydrate contents are relatively high, respectively ± and ± . The physicochemical analysis, based on the measurement of the chemical indices, showed that only the peroxide index complies with the STAN 210-1999 Codex standards. In addition, the other two indices do not comply with the standards of the CODEX STAN 210-1999 standard, ., mg of KOH / g of saponification oil, ± of oleic acid for the acid number and the peroxide value ± meq O2/kg of oil. | Conservation and analysis of the physicochemical parameters of a congo food plant alicamentary [Pteridium aquilinum (L.) Kuhn]

• Sinh học
• Physicochemical parameters
• Food plant
• Pteridium aquilinum
• Congo food plant alicamentary
• Conservation and analysis
• Physicochemical parameters
• Pond water
• Physicochemical analysis
• Comparative analysis of the physicochemical parameters
• The physicochemical parameters
• Selected pond water samples
• Water quality analysis
• Surajpur wetland
• National capital region
• Physicochemical characteristics of water samples
• Phytoplankton assemblages
• Spatiotemporal characterization
• Dissolved oxygen
• Phytoplankton taxa
• Tea seed oil
• Extraction parameters
• Physicochemical characteristics
• Camellia sinensis O Kuntze
• Fatty acid profile
• Palm wine
• Heat treatment
• Analysis of physicochemical parameters
• Screening of microorganisms
• Formulate ferments
• Oil palm sap
• Royal jelly
• Antioxidant activity
• Total polyphenols
• Fresh royal jelly samples
• Water content
• Free acidity
• Electrical conductivity
• Hydroxymethyl furfural (HMF)
• Biotechnology and food sciences
• Salt reduction
• Sensory preference
• Image analysis
• External preference mapping
• Journal of Zoology
• Uzungöl Lagoon
• Community indices
• Species environment relationship
• Multivariate analysis
• Desirable flavour
• Especially premium honey
• Honey’s origin
• Journal of Chemistry
• Quantitative structure activity relationship
• Thermodynamic parameters
• DNA gyrase
• Gram negative microorganisms
• Lecture Physical chemistry
• Physical chemistry
• Bài giảng Hóa lý
• Physicochemical properties
• Biological activity
• Physico chemical parameters
• Biological parameters
• Shoreline benthic diatoms
• Pinnularia borealis Ehrenb
• Amphora ovalis
• Seasonal abundance
• Species diversity
• Chlorophyll a varied significantly
• Color intensity
• Textile dye
• Textile dye wastewater
• Several responsible physicochemical parameters
• Biological method has gained momentum
• Macroinvertebrate fauna
• Cirhanyobowa river
• Biological index
• Pollution indicators
• Sweet orange
• Saccharomyces cerevisiae
• Sweet orange (Citrus seninsis) juice
• Grape (Vitis vinifera)
• Raw milk
• Coliform count
• Local milk vendors
• Raw milk collected
• Perennial ponds
• Selected ponds
• Seasonal variations of zooplankton community
• Seasonal variations
• Tarai region
• Fish pond
• Different water bodies
• Quantitative estimation of phytoplankton
• Monsoon post monsoon fluctuations
• Carbohydrate polymers
• Chitosan sulfate
• Antibiotic activity
• Mango powder
• Pineapple powder
• Quality parameters
• Caramel coated chhana confection incorporated
• Organoleptic properties