#proximate analysis

A nutrient-rich liquid food that comes from the mammary glands of animals is called milk. Camel milk is a great source of carbohydrates, protein and energy. Camel milk is not yet widely used in dairy products and camel milk products are not common in food industries. Therefore, this research has been conducted on making cheese from camel milk with different combinations of sheep milk. In first phase, chemical composition of camel milk was determined. In next phase, fresh cheese was prepared from camel milk, using the camifloc powder as a coagulation with different combination of sheep milk Camel (40%) + Sheep (60%), Camel (50%) + Sheep (50%) and Camel (60%) + Sheep (40%). The causes of chemical, microbial, and sensory analysis were examined, which included protein, fat, ash and total solids 16.92%, 18.71%, 1.61% and 44.82% respectively. The total bacteria count for camel’s milk cheese was also lower 9.12 * 105 counts. The highest average values of color, taste, texture, and overall acceptability were 3.40 ± 0.221, 3.80 ± 0.416, 3.80 ± 0.327, and 4.30 ± 0.335 respectively. The addition of sheep’s milk was also affecting the sensory characteristics of camel cheese. The results showed that the best cheese was decided by a panelist consisting of 50% camel’s milk and 50% sheep’s milk.

Flax (Linum usitatissimum) is an important plant and has nutritional value. It has been used since past for curing abdominal pain and other medical purposes. People can use flaxseed powder to fulfill their nutritional requirements. The present study was planned for conducting proximate analysis of brown sugar flaxseed toffees. Raw organic flaxseeds were purchased from market, washed, dried and grinded to fine powder form. Using different concentrations of flaxseed powder, brown sugar toffees were made and divided into different treatment groups. Both sensory and proximate analysis were performed. In Sensory analysis, it was found that among all the treatments, group 5 (containing 2.5% flaxseed powder) has the highest rate of overall acceptability. High level of flaxseed powder resulted in decrease of mean score value of sensory analysis. A 2.5% level of flaxseed powder resulted in acceptable product. It was depicted that most desirable nutrients like protein and fat were increased with increase of flaxseed powder. In conclusion, flaxseed powder made brown sugar toffees with 2.5% concentration have good nutritional values along with acceptable physical characteristics.

The nutritional status of food plants used for rearing of eri silkworm (Samia ricini) has a crucial impact on the development and economic parameters of the larvae. In this study, we investigated the nutritional composition of three different food plants – Castor (Ricinus communis), Tapioca (Manihot esculenta), and Papaya (Carica papaya) and their influence on the nutritional content of eri silkworm larvae through proximate analysis. Our results showed significant variations in the moisture, crude fibre, ash content, total fat, carbohydrate, and crude protein contents of the three food plants. A marked difference in the nutritional content of silkworm larvae reared on selected food plants have also been observed in present investigation. These findings provide scientific evidence of a significant relationship between the quality of food plants used for rearing and the nutritional indices of eri silkworm larvae. The results from current investigation might provide a reference for future works in different species and could give information regarding selection of appropriate food plant for the commercial production of eri silk, or formulation of artificial diet with proper nutritional composition towards the future improvements of silk industry.

This study evaluated the proximate composition and antimicrobial potential of Morinda citrifolia fruit extract. The proximate analysis revealed a high moisture content (85.2±1.12%), carbohydrate content (73.2±2.56%), and moderate amounts of ash, protein and fiber. The energy value was found to be 64.5±2.12 kcal/100g. The antibacterial activity of M. citrifolia fruit extract was assessed against five clinical bacteria, including Bacillus cereus, Escherichia coli, Klebsiella pneumoniae, Salmonella typhi and Streptococcus pyogenes. The extract exhibited significant antibacterial activity, with zone of inhibitions ranging from 9.1±0.35 to 25.3±0.84 mm. The antifungal activity was evaluated against five clinical fungi, including Aspergillus flavus, A. niger, A. oryzae, Neurospora crassa and Trichophyton rubrum. The extract showed notable antifungal activity, with zone of inhibitions ranging from 7.15±0.13 to 19.2±0.54 mm. These findings suggest that M. citrifolia fruit extract has potential applications in food preservation and pharmaceutical industries due to its rich nutritional composition and significant antimicrobial activity.