Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.10
Oludare Michael Ogunyemi, G. Gyebi, Raheemat Shaibu, Mercy M Fabusiwa, C. Olaiya
Utilization of natural additives, which could meet the growing need for ‘clean label’ and value addition with respect to disease prevention and health promotion in humans, is a current interest in the yoghurt industry. In this study, yoghurt recipes derived from a standard milk-based fermentation mix enhanced with African black pepper (ABP), turmeric, or cloves extracts were evaluated for antioxidant, nutritional and physicochemical qualities. Each fermentation mix was pasteurized, inoculated with 0.5% industrial starter culture containing Streptococcus thermophillus and Lactobacillus delbrueckii subsp. bulgaricus (1:1), and then allowed to ferment in a fermentation tank for 9 hours at 40 °C. The results revealed that the clove-enriched yoghurt recipe exhibits the strongest antioxidant capacity, as indicated by a significant increase (p < 0.05) in total phenolics, total flavonoids, total antioxidant capacity (TAC), DPPH radical scavenging activity, nitric oxide radical scavenging activity, ferric ion reducing power (FRAP), and inhibition of lipid peroxidation, but it also exhibits reduced apparent viscosity and organoleptic properties. Similarly, ABP increased the antioxidant characteristics, with increased protein content and gel viscosity. Turmeric extracts significantly increased (p < 0.05) the calcium content and reduced syneresis. In conclusion, the fermentation of a milk-based mix containing ABP extract resulted in yoghurt which combines improved antioxidant characteristics with increased protein and enhanced techno-functionality.
{"title":"Antioxidant, Nutritional, and Physicochemical Quality of Yoghurt Produced from a Milk-Based Fermentation Mix Enhanced with Food Spices","authors":"Oludare Michael Ogunyemi, G. Gyebi, Raheemat Shaibu, Mercy M Fabusiwa, C. Olaiya","doi":"10.17508/cjfst.2021.13.2.10","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.10","url":null,"abstract":"Utilization of natural additives, which could meet the growing need for ‘clean \u0000label’ and value addition with respect to disease prevention and health \u0000promotion in humans, is a current interest in the yoghurt industry. In this study, \u0000yoghurt recipes derived from a standard milk-based fermentation mix \u0000enhanced with African black pepper (ABP), turmeric, or cloves extracts were \u0000evaluated for antioxidant, nutritional and physicochemical qualities. Each \u0000fermentation mix was pasteurized, inoculated with 0.5% industrial starter \u0000culture containing Streptococcus thermophillus and Lactobacillus delbrueckii \u0000subsp. bulgaricus (1:1), and then allowed to ferment in a fermentation tank for \u00009 hours at 40 °C. The results revealed that the clove-enriched yoghurt recipe \u0000exhibits the strongest antioxidant capacity, as indicated by a significant \u0000increase (p < 0.05) in total phenolics, total flavonoids, total antioxidant capacity \u0000(TAC), DPPH radical scavenging activity, nitric oxide radical scavenging \u0000activity, ferric ion reducing power (FRAP), and inhibition of lipid peroxidation, \u0000but it also exhibits reduced apparent viscosity and organoleptic properties. \u0000Similarly, ABP increased the antioxidant characteristics, with increased protein \u0000content and gel viscosity. Turmeric extracts significantly increased (p < 0.05) \u0000the calcium content and reduced syneresis. In conclusion, the fermentation of \u0000a milk-based mix containing ABP extract resulted in yoghurt which combines \u0000improved antioxidant characteristics with increased protein and enhanced \u0000techno-functionality.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42644690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.15
Melita Lončarić, M. Habuda-Stanić, M. Molnar
As the world's population increases, so does the amount of wastewater generated during agricultural activities. Inadequate wastewater management can be the cause of sea and river pollution. However, wastewater can be a potential source of biologically active components that can be obtained via physicochemical, biological, thermochemical or combined treatments. Olive mill wastewater is produced in huge quantities around the world during the production of olive oil. This waste is harmful to the ecological system due to the high content of phenolic components that can be recovered by different methods whereby this waste also gains economic value. This review describes several methods that can be used in phenol removal or isolation from olive mill wastewater.
{"title":"Various techniques for phenolic removal from olive mill wastewater","authors":"Melita Lončarić, M. Habuda-Stanić, M. Molnar","doi":"10.17508/cjfst.2021.13.2.15","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.15","url":null,"abstract":"As the world's population increases, so does the amount of wastewater \u0000generated during agricultural activities. Inadequate wastewater management \u0000can be the cause of sea and river pollution. However, wastewater can be a \u0000potential source of biologically active components that can be obtained via \u0000physicochemical, biological, thermochemical or combined treatments. Olive \u0000mill wastewater is produced in huge quantities around the world during the \u0000production of olive oil. This waste is harmful to the ecological system due to \u0000the high content of phenolic components that can be recovered by different \u0000methods whereby this waste also gains economic value. This review describes \u0000several methods that can be used in phenol removal or isolation from olive mill \u0000wastewater.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46245737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.05
A. O. Abioye, A. Adekunle, Olorunfemi Adebisi Jeremiah, I. Bazambo, O. B. Adetoro, Khafayat Oluwadamilola Mustapha, Chioma FavourOnyeka, Thomas Adedayo Ayorinde
The influence of different drying temperatures and slice thicknesses on the drying kinetics of turmeric slices was studied to show how moisture is removed. The best model for predicting the drying kinetics was also determined. Turmeric slices (3 mm, 5 mm, and 7 mm) were dried at 40, 50, and 60 °C in a laboratory oven dryer. Four thin layer drying models (Newton, Henderson and Pabis, Logarithmic, and Page) were fitted to the experimental data and the selection was done based on the model with the highest correlation coefficient (R2), and lowest reduced chi-square (χ2), the sum of square error (SSE), and root mean square error (RMSE). Drying time varied between 420 min and 1140 min as the air temperature increased from 40 °C to 60 °C. The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be between 1.35×10-10 m2/s, and 5.00×10-10 m2/s, 3.00×10-10 m2/s and 10.91×10-10 m2/s, and 4.56×10-10 m2/s and 13.00×10-10 m2/s at 40 °C, 50 °C, and 60 °C, respectively. The values obtained for the activation energy for moisture diffusion were found to be 56.809, 56.060, and 45.561 kJ/mol for 3, 5, and 7 mm, respectively. The page model was found to best describe the oven drying of turmeric slices.
{"title":"Modelling the influence of hot air on the drying kinetics of turmeric slices","authors":"A. O. Abioye, A. Adekunle, Olorunfemi Adebisi Jeremiah, I. Bazambo, O. B. Adetoro, Khafayat Oluwadamilola Mustapha, Chioma FavourOnyeka, Thomas Adedayo Ayorinde","doi":"10.17508/cjfst.2021.13.2.05","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.05","url":null,"abstract":"The influence of different drying temperatures and slice thicknesses on the \u0000drying kinetics of turmeric slices was studied to show how moisture is \u0000removed. The best model for predicting the drying kinetics was also \u0000determined. Turmeric slices (3 mm, 5 mm, and 7 mm) were dried at 40, 50, \u0000and 60 °C in a laboratory oven dryer. Four thin layer drying models (Newton, \u0000Henderson and Pabis, Logarithmic, and Page) were fitted to the experimental \u0000data and the selection was done based on the model with the highest correlation coefficient (R2), and lowest reduced chi-square (χ2), the sum of square error \u0000(SSE), and root mean square error (RMSE). Drying time varied between 420 \u0000min and 1140 min as the air temperature increased from 40 °C to 60 °C. The \u0000effective moisture diffusivity coefficient increased with increasing drying \u0000temperature and was found to be between 1.35×10-10 m2/s, and 5.00×10-10 m2/s, \u00003.00×10-10 m2/s and 10.91×10-10 m2/s, and 4.56×10-10 m2/s and 13.00×10-10 m2/s at 40 °C, 50 °C, and 60 °C, respectively. The values obtained for the activation \u0000energy for moisture diffusion were found to be 56.809, 56.060, and 45.561 \u0000kJ/mol for 3, 5, and 7 mm, respectively. The page model was found to best \u0000describe the oven drying of turmeric slices.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48979110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.14
Daniela Amidžić Klarić, Ilija Klarić, A. Mornar, D. Velić, Natalija Velić
In this study, commercially available traditional blackberry products, namely blackberry wines and blackberry elixirs from Coastal Croatia and Bosnia and Herzegovina, were investigated as sources of bioactive compounds, essential nutrients and metals. Samples were analysed for pH, total polyphenols and monomeric anthocyanins content, individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid and p-coumaric acid), antioxidant activity (DPPH and ABTS), reducing power (RPA), total nitrogen and phosphorus as well as metals (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Co, Cr, Cd). The results of this study showed that the studied traditional blackberry products are rich sources of polyphenols and their consumption could increase the daily intake of dietary antioxidants in humans. In addition, both groups of traditional blackberry products could be considered safe for health and good additional sources of essential minerals such as manganese and potassium. The concentrations of the analysed undesirable toxic and potentially toxic metals in the studied blackberry products were below the maximum allowable concentrations defined by various regulations for wines and fruit wines.
{"title":"Polyphenolic content, antioxidant activity and metal composition of traditional \u0000blackberry products","authors":"Daniela Amidžić Klarić, Ilija Klarić, A. Mornar, D. Velić, Natalija Velić","doi":"10.17508/cjfst.2021.13.2.14","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.14","url":null,"abstract":"In this study, commercially available traditional blackberry products, namely \u0000blackberry wines and blackberry elixirs from Coastal Croatia and Bosnia and \u0000Herzegovina, were investigated as sources of bioactive compounds, essential \u0000nutrients and metals. Samples were analysed for pH, total polyphenols and \u0000monomeric anthocyanins content, individual phenolic acids (gallic acid, \u0000chlorogenic acid, caffeic acid and p-coumaric acid), antioxidant activity \u0000(DPPH and ABTS), reducing power (RPA), total nitrogen and phosphorus as \u0000well as metals (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Co, Cr, Cd). The results of this \u0000study showed that the studied traditional blackberry products are rich sources \u0000of polyphenols and their consumption could increase the daily intake of dietary \u0000antioxidants in humans. In addition, both groups of traditional blackberry \u0000products could be considered safe for health and good additional sources of \u0000essential minerals such as manganese and potassium. The concentrations of the \u0000analysed undesirable toxic and potentially toxic metals in the studied \u0000blackberry products were below the maximum allowable concentrations \u0000defined by various regulations for wines and fruit wines.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48794123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.04
Ivana Vrca, F. Burčul, I. Blažević, Andre Bratanić, T. Bilušić
Tropaeolum majus L. is an annual herbaceous plant and a member of the Tropaeolaceae family, which belongs to the Brassicales order. It is an excellent source of flavonoids, carotenoids, phenolic acids, vitamin C, and it is a plant that contains the glucosinolate glucotropaeolin. The major degradation product of glucotropaeolin is benzyl isothiocyanate which is known for its various biological activities. In this study, an essential oil was isolated from the seeds of the Tropaeolum majus L. altum plant by microwave-assisted distillation and analysed using the GC-MS technique. Two compounds were identified, benzyl isothiocyanate as the major one (97.81%), and 2-phenylacetonitrile as a minor one (0.80%). Tropaeolum majus L. altum essential oil and pure benzyl isothiocyanate were then submitted to the two-phase in vitro and ex vivo digestion simulations. The analysis performed by the GC-MS/MS technique showed greater stability of benzyl isothiocyanate from essential oil after in vitro (97.57%), and ex vivo (73.47%) gastric phases of the simulated digestion methods, compared to its stability after in vitro (71.17%) and ex vivo (54.90%) intestinal phases. A similar trend was shown for pure benzyl isothiocyanate.
Tropaeolum majus L.是一种一年生草本植物，属于芸苔目Tropaeolaceae。它是类黄酮、类胡萝卜素、酚酸、维生素C的极好来源，而且它是一种含有硫代葡萄糖苷型葡萄花青素的植物。葡萄糖聚乙二醇的主要降解产物是异硫氰酸苄酯，其具有多种生物活性。本研究采用微波辅助蒸馏法从Tropaeolum majus L. altum植物种子中分离出一种精油，并采用GC-MS技术对其进行分析。鉴定出两个化合物，主要为异硫氰酸苄酯(97.81%)，次要为2-苯乙腈(0.80%)。然后，对大藿香精油和纯异硫氰酸苄酯进行体外和离体两相消化模拟。GC-MS/MS技术分析显示，精油异硫氰酸苄酯在体外(97.57%)和离体(73.47%)胃相的稳定性高于体外(71.17%)和离体(54.90%)肠相的稳定性。对纯异硫氰酸苄酯也有类似的趋势。
{"title":"Comparison of gastrointestinal stability of isothiocyanates from Tropaeolum Majus L. Altum using in vitro and ex vivo digestion methods","authors":"Ivana Vrca, F. Burčul, I. Blažević, Andre Bratanić, T. Bilušić","doi":"10.17508/cjfst.2021.13.2.04","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.04","url":null,"abstract":"Tropaeolum majus L. is an annual herbaceous plant and a member of the \u0000Tropaeolaceae family, which belongs to the Brassicales order. It is an excellent \u0000source of flavonoids, carotenoids, phenolic acids, vitamin C, and it is a plant \u0000that contains the glucosinolate glucotropaeolin. The major degradation product \u0000of glucotropaeolin is benzyl isothiocyanate which is known for its various \u0000biological activities. In this study, an essential oil was isolated from the seeds \u0000of the Tropaeolum majus L. altum plant by microwave-assisted distillation and \u0000analysed using the GC-MS technique. Two compounds were identified, benzyl \u0000isothiocyanate as the major one (97.81%), and 2-phenylacetonitrile as a minor \u0000one (0.80%). Tropaeolum majus L. altum essential oil and pure benzyl isothiocyanate were then submitted to the two-phase in vitro and ex vivo digestion simulations. The \u0000analysis performed by the GC-MS/MS technique showed greater stability of \u0000benzyl isothiocyanate from essential oil after in vitro (97.57%), and ex vivo \u0000(73.47%) gastric phases of the simulated digestion methods, compared to its \u0000stability after in vitro (71.17%) and ex vivo (54.90%) intestinal phases. A \u0000similar trend was shown for pure benzyl isothiocyanate.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44156307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2020.13.2.13
B. Rwubatse, M. Okoth, C. Bitwayiki, A. Kimonyo, S. Ngala, A. Andago
Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee grounds (SCG), juices of lemon fruit (L) and rosemary leaves (R), and dough fermentation were assessed for their impact on the texture profile, colour and sensory attributes of bread. Wheat grains (sampled from the stores of Rwanda Agriculture and Animal Resources Development Board, Kinigi, Rwanda) were conditioned to 15.5% moisture content and were wholly milled. The mixture of 200 g whole wheat flour, 4% spent coffee grounds, 1% juice of lemon fruit and 1% juice of rosemary leaves were fermented by using 2% instant dry yeast at 34 °C, 60% relative humidity (RH) for 60 min and at 39 °C, 85% RH for 120 min, separately. The dough was baked at 180 °C for 20 min. Data were subjected to one-way analysis of variance using SAS System. Treatment means were separated using Tukey’s test and the least significant difference was accepted at p ≤ 0.05. The control bread was made for 60 min of fermentation without incorporation of SCG and LR. The control bread was harder than the bread containing SCG and SCG+LR with the same time of fermentation. The long fermentation and the inclusion of SCG and SCG+LR in doughs, caused the supplemented bread to have lower L*, a* and b* values than control bread. Low L*, a* and b* values indicate minimum darkness, redness and yellowness of bread. Aroma, taste and appearance of SCG+LR bread from doughs fermented for 120 min were the most liked. Whole wheat bread obtained satisfied consumers’ preferences. Therefore, the application of spent coffee grounds, juices of lemon fruit and rosemary leaves in bread making represents a good opportunity at low cost.
{"title":"The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea","authors":"B. Rwubatse, M. Okoth, C. Bitwayiki, A. Kimonyo, S. Ngala, A. Andago","doi":"10.17508/cjfst.2020.13.2.13","DOIUrl":"https://doi.org/10.17508/cjfst.2020.13.2.13","url":null,"abstract":"Whole grain flour is gaining an increase in demand for its nutritive and health \u0000promotion values in different food products for human consumption \u0000worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, \u0000Nyaruka and Reberaho), spent coffee grounds (SCG), juices of lemon fruit (L) \u0000and rosemary leaves (R), and dough fermentation were assessed for their \u0000impact on the texture profile, colour and sensory attributes of bread. Wheat \u0000grains (sampled from the stores of Rwanda Agriculture and Animal Resources \u0000Development Board, Kinigi, Rwanda) were conditioned to 15.5% moisture \u0000content and were wholly milled. The mixture of 200 g whole wheat flour, 4% \u0000spent coffee grounds, 1% juice of lemon fruit and 1% juice of rosemary leaves \u0000were fermented by using 2% instant dry yeast at 34 °C, 60% relative humidity \u0000(RH) for 60 min and at 39 °C, 85% RH for 120 min, separately. The dough \u0000was baked at 180 °C for 20 min. Data were subjected to one-way analysis of \u0000variance using SAS System. Treatment means were separated using Tukey’s \u0000test and the least significant difference was accepted at p ≤ 0.05. The control \u0000bread was made for 60 min of fermentation without incorporation of SCG and \u0000LR. The control bread was harder than the bread containing SCG and SCG+LR \u0000with the same time of fermentation. The long fermentation and the inclusion of \u0000SCG and SCG+LR in doughs, caused the supplemented bread to have lower \u0000L*, a* and b* values than control bread. Low L*, a* and b* values indicate \u0000minimum darkness, redness and yellowness of bread. Aroma, taste and \u0000appearance of SCG+LR bread from doughs fermented for 120 min were the \u0000most liked. Whole wheat bread obtained satisfied consumers’ preferences. \u0000Therefore, the application of spent coffee grounds, juices of lemon fruit and \u0000rosemary leaves in bread making represents a good opportunity at low cost.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45730694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.11
A. Adelekan, E. Alamu, Bolanle Esther Daramola
Ogi is a fermented maize product which is commonly used as weaning food for children and as breakfast for adults. This study was conducted to evaluate the effect of enrichment with turmeric and ginger on some quality parameters of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) evaluations were carried out on the samples during fermentation. Nutritional and anti-nutritional contents were also determined. Results showed that the pH of the spiced ogi slurry decreased as total titratable acidity increased during fermentation. The proximate composition showed significant differences (p≤0.05) and increased with the addition of ginger and turmeric, respectively. Considering the ash, crude fat and crude protein contents, the sample TM1 had the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin determinations showed that the sample TM3 had the highest values of vitamin B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 (85% ogi + 15% ginger), while the lowest value was recorded in the sample TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed the highest values in the sample TM3. The sensory evaluation showed that the sample GN1 was the most preferred sample. The study established that the enrichment of ogi with turmeric and ginger slurries will improve the nutritional status of major consumers of ogi.
{"title":"Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi","authors":"A. Adelekan, E. Alamu, Bolanle Esther Daramola","doi":"10.17508/cjfst.2021.13.2.11","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.11","url":null,"abstract":"Ogi is a fermented maize product which is commonly used as weaning food \u0000for children and as breakfast for adults. This study was conducted to evaluate \u0000the effect of enrichment with turmeric and ginger on some quality parameters \u0000of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi \u0000slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + \u00005% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 \u0000(95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi \u0000+ 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 \u0000h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) \u0000evaluations were carried out on the samples during fermentation. Nutritional \u0000and anti-nutritional contents were also determined. Results showed that the pH \u0000of the spiced ogi slurry decreased as total titratable acidity increased during \u0000fermentation. The proximate composition showed significant differences \u0000(p≤0.05) and increased with the addition of ginger and turmeric, respectively. \u0000Considering the ash, crude fat and crude protein contents, the sample TM1 had \u0000the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the \u0000lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin \u0000determinations showed that the sample TM3 had the highest values of vitamin \u0000B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 \u0000(85% ogi + 15% ginger), while the lowest value was recorded in the sample \u0000TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed \u0000the highest values in the sample TM3. The sensory evaluation showed that the \u0000sample GN1 was the most preferred sample. The study established that the \u0000enrichment of ogi with turmeric and ginger slurries will improve the nutritional \u0000status of major consumers of ogi.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46180798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.01
Dupe Temilade Otolowo, Stephen Abiola Akinola, Monsura Bello, Janet Oluwatoyin Alaba, Elizabeth Damilola Ajejomoniyi
Probiotics are live bacteria that can be found in fermented local foods and confer health benefits on the host when administered in adequate amounts. However, there is little awareness of local fermented, lactose-free foods as good and cheap sources of probiotics that could be employed in the dietary management of diarrhoea instead of the expensive antibiotic drugs. The local food materials were fermented and prepared into their respective meals using traditional methods. The probiotic population, nutrient quality, and energy value of the fermented foods, and the prepared meals were investigated. Probiotics were isolated and enumerated from the meals using standard pour- plating techniques, while the proximate composition of the samples was evaluated using standard methods. The used food samples include; Sorghum ‘ogí’ (SP), Soya flour, ‘Garri’, and formulated meals from Sorghum ‘ogí’ (SP) and Soya four as 90% ‘ogí’+10% soya (TS), 80% ‘ogí’+20% soya (PS), and 70% ‘ogí’+30% soya (ST). The probiotic (LAB) population identified in the meals includes Bifidobacterium lactis at concentration ranges of (3.41x102– 7.77x106 CFU/g), Lactobacillus acidophilus (1.48x103–3.69x106 CFU/g) and Lactobacillus bulgaricus (1.01x102–7.39x104 CFU/g). Bifidobacterium lactis had the highest population (7.77×10⁶ CFU/g) in PS, while Lactobacillus acidophilus (3.69×10⁶ CFU/g) and Lactobacillus bulgaricus (7.39×10⁴ CFU/g) were highest in ST. However, only the PS meal met the RDA standards for both Bifidobacterium lactis (≥106 CFU/g) and Lactobacillus bulgaricus (103 CFU/g) implying a good source of probiotics, and exhibited good nutrient quality; (69.48%) moisture, (7.10%) protein, (3.34%) ash, (6.70%) crude fat, (2.76%) fibre and (10.60%) carbohydrates. Thus, the formulated PS meal with an adequate concentration of probiotics of acclaimed health benefits possesses the potential for a therapeutic diet that could help in ameliorating the effect of gastrointestinal disorder and diarrhoea. Also, the good nutrient quality and energy value of the meal indicates its capability for faster recuperation after a health disorder like diarrhoea.
{"title":"Isolation of probiotics and nutritional evaluation of fermented lactose-free foods as a \u0000potential treatment for diarrhoea","authors":"Dupe Temilade Otolowo, Stephen Abiola Akinola, Monsura Bello, Janet Oluwatoyin Alaba, Elizabeth Damilola Ajejomoniyi","doi":"10.17508/cjfst.2021.13.2.01","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.01","url":null,"abstract":"Probiotics are live bacteria that can be found in fermented local foods and \u0000confer health benefits on the host when administered in adequate amounts. \u0000However, there is little awareness of local fermented, lactose-free foods as \u0000good and cheap sources of probiotics that could be employed in the dietary \u0000management of diarrhoea instead of the expensive antibiotic drugs. The local \u0000food materials were fermented and prepared into their respective meals using \u0000traditional methods. The probiotic population, nutrient quality, and energy \u0000value of the fermented foods, and the prepared meals were investigated. \u0000Probiotics were isolated and enumerated from the meals using standard pour-\u0000plating techniques, while the proximate composition of the samples was \u0000evaluated using standard methods. The used food samples include; Sorghum \u0000‘ogí’ (SP), Soya flour, ‘Garri’, and formulated meals from Sorghum ‘ogí’ (SP) \u0000and Soya four as 90% ‘ogí’+10% soya (TS), 80% ‘ogí’+20% soya (PS), and \u000070% ‘ogí’+30% soya (ST). The probiotic (LAB) population identified in the \u0000meals includes Bifidobacterium lactis at concentration ranges of (3.41x102–\u00007.77x106 CFU/g), Lactobacillus acidophilus (1.48x103–3.69x106 CFU/g) and \u0000Lactobacillus bulgaricus (1.01x102–7.39x104 CFU/g). Bifidobacterium lactis \u0000had the highest population (7.77×10⁶ CFU/g) in PS, while Lactobacillus \u0000acidophilus (3.69×10⁶ CFU/g) and Lactobacillus bulgaricus (7.39×10⁴ CFU/g) \u0000were highest in ST. However, only the PS meal met the RDA standards for \u0000both Bifidobacterium lactis (≥106 CFU/g) and Lactobacillus bulgaricus (103 \u0000CFU/g) implying a good source of probiotics, and exhibited good nutrient \u0000quality; (69.48%) moisture, (7.10%) protein, (3.34%) ash, (6.70%) crude fat, \u0000(2.76%) fibre and (10.60%) carbohydrates. Thus, the formulated PS meal with \u0000an adequate concentration of probiotics of acclaimed health benefits possesses \u0000the potential for a therapeutic diet that could help in ameliorating the effect of \u0000gastrointestinal disorder and diarrhoea. Also, the good nutrient quality and \u0000energy value of the meal indicates its capability for faster recuperation after a \u0000health disorder like diarrhoea.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42927170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.12
Rachel Ogheneovo Ogboru, K. Nwaokobia, Emmanuel Eimiomodebheki Odion, Teslimah latoke Gbolagbade, E. M. Olorode
This study aims to investigate the physicochemical composition of selected mango seed samples from four markets in South South Nigeria. Saigon cultivars of ripe mango were randomly collected from four markets in South South Nigeria, then identified and authenticated. The seeds were de-pulped using a sharp knife and then analyzed for physical, proximate, mineral and main organic elements such as carbon, hydrogen, oxygen, sulphur and nitrogen. The width, length, thickness, sphericity, roundness and true density, were observed to be high in Igbudu market (15.01± 0.01) mm, Igbudu market (42.27 ± 0.15) mm, Kaima market (0.56 ± 0.03) mm, Igbudu market (7.23 ± 0.03) %, Kaima market (38.27 ± 0.03) %, Oba market (78.89 ± 025) g/cm3. High ash content, fat content, moisture content, crude fibre and crude protein were obtained from Oba market (0.86 ± 0.10) %, (4.86 ± 0.24) %, (20.74±0.10) %, Igbudu market (2.03 ± 0.04) and Kaima market (7.03 ± 0.15) %. High level of minerals and ultimate parameters were reported mainly in Oba market. Alphonso cultivars of Mangifera indica L. seeds have varying levels of physicochemical parameters. Some of these are taken into consideration during packaging and sorting, while others could determine how long it takes before the seed deteriorates or germinates and also shows that the seed can be a source of minerals.
{"title":"Physicochemical properties of some Magnifera indica (L.) seeds in South South Nigeria","authors":"Rachel Ogheneovo Ogboru, K. Nwaokobia, Emmanuel Eimiomodebheki Odion, Teslimah latoke Gbolagbade, E. M. Olorode","doi":"10.17508/cjfst.2021.13.2.12","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.12","url":null,"abstract":"This study aims to investigate the physicochemical composition of selected mango seed samples from four markets in South South Nigeria. Saigon cultivars of ripe mango were randomly collected from four markets in South South Nigeria, then identified and authenticated. The seeds were de-pulped using a sharp knife and then analyzed for physical, proximate, mineral and main organic elements such as carbon, hydrogen, oxygen, sulphur and nitrogen. The width, length, thickness, sphericity, roundness and true density, were observed to be high in Igbudu market (15.01± 0.01) mm, Igbudu market (42.27 ± 0.15) mm, Kaima market (0.56 ± 0.03) mm, Igbudu market (7.23 ± 0.03) %, Kaima market (38.27 ± 0.03) %, Oba market (78.89 ± 025) g/cm3. High ash content, fat content, moisture content, crude fibre and crude protein were obtained from Oba market (0.86 ± 0.10) %, (4.86 ± 0.24) %, (20.74±0.10) %, Igbudu market (2.03 ± 0.04) and Kaima market (7.03 ± 0.15) %. High level of minerals and ultimate parameters were reported mainly in Oba market. Alphonso cultivars of Mangifera indica L. seeds have varying levels of physicochemical parameters. Some of these are taken into consideration during packaging and sorting, while others could determine how long it takes before the seed deteriorates or germinates and also shows that the seed can be a source of minerals.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47107752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Microwave processing is one of the novel food processing technologies that use electromagnetic radiation in the wavelength and frequency between 1 mm to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and various applications of microwave technology for food processing are addressed. A systematic literature search was conducted by using, Google Scholar and, Web of Science, Open access theses and dissertations on the principles and application of microwave processing of food were summarized. Additionally, references of each selected publication were examined to get more relevant articles. In microwave processing, the food material absorbs microwave energy directly, and internally, and converts it to heat. The technology is applicable for different unit operations in food industries such as cooking, heating, drying, pasteurization, sterilization, thawing, tempering, baking, blanching, and the extraction of important food biomaterials. Microwave processing is highly advantageous over conventional food processing techniques, in terms of retaining the nutritional content of the food and reducing processing time. Consequently, the breakthrough of the technology in food processing industry has been predicted before. However, the potential of microwave technology is not widely exhausted in Africa. It is associated with a lack of awareness, a priority setting on the application of emerging technologies for safe and high quality value added products; moreover, its high initial investment and operational power cost may become a bottleneck for food processing companies in Africa. Therefore, food innovation centres in Africa should drive high performance standards from technology adoption to improve the application of microwave technology in food industries.
微波加工是一种新型食品加工技术，其使用波长和频率分别在1毫米至1米和300兆赫至300千兆赫之间的电磁辐射。本文综述了微波技术在食品加工中的原理和各种应用。利用Google Scholar和Web of Science进行了系统的文献检索，总结了关于微波食品加工原理和应用的开放获取论文。此外，还对每一份选定出版物的参考文献进行了审查，以获得更多相关文章。在微波加工中，食物材料直接从内部吸收微波能量，并将其转化为热量。该技术适用于食品行业的不同单元操作，如烹饪、加热、干燥、巴氏杀菌、杀菌、解冻、回火、烘焙、漂白和重要食品生物材料的提取。在保持食品的营养含量和减少加工时间方面，微波加工比传统的食品加工技术具有很大的优势。因此，该技术在食品加工行业的突破性进展早有预测。然而，微波技术的潜力在非洲并没有被广泛耗尽。这与缺乏意识有关，即对应用新兴技术生产安全和高质量增值产品缺乏优先考虑；此外，其高昂的初始投资和运营电力成本可能成为非洲食品加工公司的瓶颈。因此，非洲的食品创新中心应推动采用高性能标准的技术，以改进微波技术在食品工业中的应用。
{"title":"Microwave Processing of Food and Biological Materials","authors":"Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo","doi":"10.17508/cjfst.2021.13.2.09","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.09","url":null,"abstract":"Microwave processing is one of the novel food processing technologies that \u0000use electromagnetic radiation in the wavelength and frequency between 1 mm \u0000to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and \u0000various applications of microwave technology for food processing are \u0000addressed. A systematic literature search was conducted by using, Google \u0000Scholar and, Web of Science, Open access theses and dissertations on the \u0000principles and application of microwave processing of food were summarized. \u0000Additionally, references of each selected publication were examined to get \u0000more relevant articles. In microwave processing, the food material absorbs \u0000microwave energy directly, and internally, and converts it to heat. The \u0000technology is applicable for different unit operations in food industries such as \u0000cooking, heating, drying, pasteurization, sterilization, thawing, tempering, \u0000baking, blanching, and the extraction of important food biomaterials. \u0000Microwave processing is highly advantageous over conventional food \u0000processing techniques, in terms of retaining the nutritional content of the food \u0000and reducing processing time. Consequently, the breakthrough of the \u0000technology in food processing industry has been predicted before. However, \u0000the potential of microwave technology is not widely exhausted in Africa. It is \u0000associated with a lack of awareness, a priority setting on the application of \u0000emerging technologies for safe and high quality value added products; \u0000moreover, its high initial investment and operational power cost may become \u0000a bottleneck for food processing companies in Africa. Therefore, food \u0000innovation centres in Africa should drive high performance standards from \u0000technology adoption to improve the application of microwave technology in \u0000food industries.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49249390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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