Chemical and technological studies on Jew's mallow leaves [Molukhyia]

The present work was Performed to determine the chemical composition of Jew's mallow leaves and the effects of some processed treatments such as drying using a hot air oven, microwave, or freezing. The results revealed that fresh and dried Jew's mallow leaves contained a high content of crude protein [30.63 and 30.9%], microwave treatment of dried Jew's mallow leaves led to a not able decrease in crude protein [7.96%]. The free amino acid content was 8.56, 6.85, 1.83 and 1.27% for fresh, frozen, dried and microwave treated leaves respectively. All treatments yielded a high content of ash [13.38%] which contained many minerals [Fe, Mg, Ca, Cu. K, Zn, Mn and Na]. The processing treatment led to decrease the pigment content [chi. A, b and total chlorophyll]. The sponge cake and pan bread which fortified with 2% powder of dried Jew's mallow leaves as a source of histidine yielded acceptable scores for organoleptic evaluation with respect to colour, taste and odour

Technological and microbiological studies on Jew's mallow stems

Jew's mallow leaves vegetable produced a high yield of Jew's mallow stems [70%]. To utilize this residue a fiber gel powder was produced to use as technological utilization. Also, the effect of this residue as antimicrobial agent was studied by its inhibition on some microorganisms. A high concentration of cellulose was found by carrying out the chemical analysis on dried Jew's mallow stems and fiber gel powder, also by identification of sugar of fiber gel powder, sucrose, glucose, arabinose, glycerol and manitol were found. The alcohol insoluble residue [AIR] of dried Jew's mallow stems was more than fiber gel powder while the water holding capacity [WHC] of fiber gel powder was higher than Jew's mallow stems. The soluble dietary fiber was very low in both products but in soluble dietary fiber was high [57.86% of dried Jew's mallow and 81.89% of fiber gel powder]. By studying the effect of juice extract and powder of Jew's mallow stems as antimicrobial agent it was found that good inhibition against A. niger and A. flavus by using 2.0g powder/ 100ml media and juice extract [60 micro l] from stems led to inhibit E. coli and B. subtilus. A lower turbidity of Geotrium candidum, Saccharomyces cerevisiae and E. coli was observed by using juice extract from Jew's mallow stems [juice extract by hot water] and dried powder of Jew's mallow stems

Chemical and technological evaluation of tea by-products, I-chemical constituents of black tea leaf by - products

Indian and Kenian Black tea leaf by-products [tea by-products] were analyzed and compared to fresh black tea leaves. A low content of sugars, free amino acids and free phenols were found in tea by-products which were rich in pigments, tannins, protein, cellulose, Hemicellulose and lignin. The protein digestibility of tea leaf by-products were very low using pepsin and pancreatin enzymes but were high with the use of trypsin and a mixture of trypsin and pancreatin enzymes