Pub Date : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.02
O. Olatidoye, T. Shittu, Samuel Olusegun Anwonorin, Emmanuel Sunday Akin Ajisegiri
Article history: Received: May 5, 2019 Accepted: November 23, 2019 Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 1712.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.874.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.
{"title":"Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria","authors":"O. Olatidoye, T. Shittu, Samuel Olusegun Anwonorin, Emmanuel Sunday Akin Ajisegiri","doi":"10.17508/cjfst.2020.12.1.02","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.02","url":null,"abstract":"Article history: Received: May 5, 2019 Accepted: November 23, 2019 Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 1712.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.874.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"11-19"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47051546","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.07
I. O. Acham, M. O. Eke, J. Edah
Juice blending is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the quality of juice product produced from blends of watermelon fruit pulp juice and baobab fruit pulp powder. This study was also aimed at promoting the use of underutilized African baobab and leverage on the benefits that can be derived from blending these two wonderful plant resources. Four blend ratios and codes of 100:0 (W100), 80:20 (W80B20), 60:40 (W60B40) and 50:50 (W50B50) were developed for watermelon fruit pulp juice and baobab fruit pulp powder, respectively. The physicochemical attributes, mineral composition, microbiological and sensory attributes of the samples were analyzed using standard methods. The increase in baobab fruit pulp powder concentration in watermelon fruit pulp juice increased the titratable acidity (0.24 to 0.48 %), total sugar content (6.0 to7.85 oBrix), total solid (1.30 to 1.37 %), viscosity (473.67 to 730.30 cP), Vitamin C (126.25 to 236.70 mg/100 mL), Vitamin A (18.67 to 80.33 mg/100 mL), calcium (1.97 to 3.46 %), potassium (1.09 to 2.07 %) and iron (3.10 to 4.43 ppm) contents, while decreasing the pH (5.19 to 4.08), total viable count (4.0×104 to 2.0×102 cfu/mL), yeast and mould count (3.2×104 to 0.0×100 cfu/mL) as well as sensory attributes whose values ranged from 3.80 to 7.60 on a 9-point hedonic scale. Therefore, blending watermelon fruit pulp juice and baobab fruit pulp powder has the ability to enhance the physicochemical , micronutrient content, microbiological and sensory characteristics of the samples.
{"title":"Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder","authors":"I. O. Acham, M. O. Eke, J. Edah","doi":"10.17508/cjfst.2020.12.1.07","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.07","url":null,"abstract":"Juice blending is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the quality of juice product produced from blends of watermelon fruit pulp juice and baobab fruit pulp powder. This study was also aimed at promoting the use\u0000of underutilized African baobab and leverage on the benefits that can be derived from blending these two wonderful plant resources. Four blend\u0000ratios and codes of 100:0 (W100), 80:20 (W80B20), 60:40 (W60B40) and 50:50 (W50B50)\u0000were developed for watermelon fruit pulp juice and baobab fruit pulp powder, respectively. The physicochemical attributes, mineral composition, microbiological and sensory attributes of the samples were analyzed using standard methods. The increase in baobab fruit pulp powder concentration in watermelon fruit pulp juice increased the titratable acidity (0.24 to 0.48 %), total sugar content (6.0 to7.85 oBrix),\u0000total solid (1.30 to 1.37 %), viscosity (473.67 to 730.30 cP), Vitamin C\u0000(126.25 to 236.70 mg/100 mL), Vitamin A (18.67 to 80.33 mg/100 mL), calcium (1.97 to 3.46 %), potassium (1.09 to 2.07 %) and iron (3.10 to 4.43 ppm) contents, while decreasing the pH (5.19 to 4.08), total viable\u0000count (4.0×104 to 2.0×102 cfu/mL), yeast and mould count (3.2×104 to 0.0×100\u0000cfu/mL) as well as sensory attributes whose values ranged from 3.80 to 7.60 on a 9-point hedonic scale. Therefore, blending watermelon fruit pulp juice and baobab fruit pulp powder has the ability to enhance the physicochemical , micronutrient content, microbiological and sensory characteristics of the samples.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2020.12.1.07","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48342562","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.06
A. Olagunju, Ifeanyi D. Nwachukwu
Article history: Received: June 4, 2019 Accepted: December 2, 2019 This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking loss varied with cooking methods; grilling resulted in the highest cooking loss, especially in cow meat (52.95%). Data from the proximate composition analysis revealed that both raw and grilled meat samples of rabbit meat contained the highest amount of protein (22.93 and 22.20 %, respectively) when compared to the corresponding samples from the other two animal sources. Additionally, rabbit meat contained a low level of fat (1.85%), which was not significantly different than the boiled samples (1.75, 1.76 %). Boiling and grilling significantly increased the in vitro protein digestibility of meat. The meat showed significant sources of both essential and non-essential amino acids. Rabbit meat showed a higher proportion of essential amino acids and a higher protein efficiency ratio. Boiled goat meat had a lower proportion of saturated fatty acids (SFA), boiled meat had higher polyunsaturated fatty acids (PUFA) than its grilled counterpart. Goat meat showed a favourable fatty acid profile. Thus, goat and rabbit meat are healthier alternatives to beef, and both boiling and grilling are useful in maintaining the nutritional qualities of meat.
{"title":"The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources","authors":"A. Olagunju, Ifeanyi D. Nwachukwu","doi":"10.17508/cjfst.2020.12.1.06","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.06","url":null,"abstract":"Article history: Received: June 4, 2019 Accepted: December 2, 2019 This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking loss varied with cooking methods; grilling resulted in the highest cooking loss, especially in cow meat (52.95%). Data from the proximate composition analysis revealed that both raw and grilled meat samples of rabbit meat contained the highest amount of protein (22.93 and 22.20 %, respectively) when compared to the corresponding samples from the other two animal sources. Additionally, rabbit meat contained a low level of fat (1.85%), which was not significantly different than the boiled samples (1.75, 1.76 %). Boiling and grilling significantly increased the in vitro protein digestibility of meat. The meat showed significant sources of both essential and non-essential amino acids. Rabbit meat showed a higher proportion of essential amino acids and a higher protein efficiency ratio. Boiled goat meat had a lower proportion of saturated fatty acids (SFA), boiled meat had higher polyunsaturated fatty acids (PUFA) than its grilled counterpart. Goat meat showed a favourable fatty acid profile. Thus, goat and rabbit meat are healthier alternatives to beef, and both boiling and grilling are useful in maintaining the nutritional qualities of meat.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"37-47"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47791214","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.13
A. Malomo, S. Abiose
A R T I C L E I N F O A B S T R A C T Article history: Received: July 17, 2019 Accepted: January 31, 2020 Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.8610.67%, 12.7818.78 %, 0.58-1.24 %, 0.79 1.07 %, and 42.95 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 13.70 mg/kg, 2.54 7.20 mg/kg, 1.14 2.65 mg/kg, 2.96 6.03 mg/kg, and 0.76 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.
A R T I C L E I N F O A B S T R A C T文章历史：收到时间：2019年7月17日接受时间：2020年1月31日马萨是一种主要由玉米、大米和小米生产的传统食品。使用不同浓度的acha（一种未充分利用的富含必需酸和大豆的谷物）来富集masa。本研究研究了玉米和大豆替代对玉米马萨的营养和感官特性的影响。使用标准方法测定了接近成分、矿物成分和抗营养素。还进行了感官评估，以确定马萨产品的可接受性。接近组成的结果显示，在发酵期间，粗蛋白质、粗脂肪和总灰分增加，粗纤维和碳水化合物含量减少。masa的水分、粗蛋白、粗脂肪、总灰分、粗纤维和碳水化合物含量分别在17.10–23.80%、6.8610.67%、12.7818.78%、0.58-1.24%、0.79 1.07%和42.95 61.89%之间。粗蛋白质、总灰分和粗脂肪含量随着大豆替代量的增加而增加。钙、镁、铁、钾和锌含量分别在5.79 13.70 mg/kg、2.54 7.20 mg/kg、1.14 2.65 mg/kg、2.96 6.03 mg/kg和0.76 1.05 mg/kg的范围内。由100%的马沙生产的马沙具有最高的钙、镁和铁含量。在发酵过程中，单宁、植酸和胰蛋白酶抑制剂的活性降低，并且在100%acha生产的masa中最低。用大豆代替马萨可以改善油炸马萨样品的颜色、味道和香气。用20%的acha和20%的大豆代替玉米，提高了masa的营养质量和整体可接受性。因此，本研究建议在生产具有高营养和感官特性的马萨时使用acha和大豆。
{"title":"The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa","authors":"A. Malomo, S. Abiose","doi":"10.17508/cjfst.2020.12.1.13","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.13","url":null,"abstract":"A R T I C L E I N F O A B S T R A C T Article history: Received: July 17, 2019 Accepted: January 31, 2020 Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.8610.67%, 12.7818.78 %, 0.58-1.24 %, 0.79 1.07 %, and 42.95 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 13.70 mg/kg, 2.54 7.20 mg/kg, 1.14 2.65 mg/kg, 2.96 6.03 mg/kg, and 0.76 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"101-109"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44849998","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.01
Dr. Samaila James, T. U. Nwabueze, G. Onwuka, J. Ndife, S. Amuga
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of synthetic chemicals. Therefore, this study evaluated the yield of total phenol from bambaranut, cowpea, red bean and pigeon pea. A set of single factor experiments, namely solvent types (acetone, ethanol and methanol), solvent concentration (20 – 100 %, v/v), extraction time (30 – 50 min) and extraction temperature (40 – 60 °C), were evaluated for the optimization of total phenol recovery. The results show that extraction variables significantly (p < 0.05) affected the total phenol yield. Ethanol at 60% concentration (v/v) incubated at 50 °C for 40 min gave the highest total phenol (217.11 mg/100 g) yield in bambaranut. In cowpea, ethanol at 90% concentration (v/v) incubated at 50 °C for 50 min gave the highest total phenol (192.61 mg/100 g). Methanol at 100% concentration incubated at 50 °C for 40 min gave the highest total phenol (212.00 mg/100 g) in the red bean while methanol at 100 % concentration (v/v) incubated at 50 °C for 40 min gave the highest total phenol (196.33 mg/100 g) in pigeon pea.
{"title":"Effect of extraction variables on total phenol yield in some selected legumes indigenous to Nigeria","authors":"Dr. Samaila James, T. U. Nwabueze, G. Onwuka, J. Ndife, S. Amuga","doi":"10.17508/cjfst.2020.12.1.01","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.01","url":null,"abstract":"There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of synthetic chemicals. Therefore, this study evaluated the yield of total phenol from bambaranut, cowpea, red bean and pigeon pea. A set of single factor experiments, namely solvent types (acetone, ethanol and methanol), solvent concentration (20 – 100 %, v/v), extraction time (30 – 50 min) and extraction temperature (40 – 60 °C), were evaluated for the optimization of total phenol recovery. The results show that extraction variables significantly (p < 0.05) affected the total phenol yield. Ethanol at 60% concentration (v/v) incubated at 50 °C for 40 min gave the highest total phenol (217.11 mg/100 g) yield in bambaranut. In cowpea, ethanol at 90% concentration (v/v) incubated at 50 °C for 50 min\u0000gave the highest total phenol (192.61 mg/100 g). Methanol at 100% concentration incubated at 50 °C for 40 min gave the highest total phenol (212.00 mg/100 g) in the red bean while methanol at 100 % concentration (v/v) incubated at 50 °C for 40 min gave the highest total\u0000phenol (196.33 mg/100 g) in pigeon pea.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2020.12.1.01","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45055053","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.09
R. Guiné, D. Komes, E. Straumite, D. Klava, J. Harangozó, V. Szűcs, Z. Fazakas, M. Tarcea, M. Sarić, Z. Šatalić, I. Barić, I. Rumbak, M. Leal, Sofia G. Florença
Foods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices related to fibre-rich foods in different countries, namely Argentina, Croatia, Hungary, Latvia, Portugal, and Romania. A cross-sectional descriptive study was undertaken on a sample of 4905 adult participants, obeying all ethical guidelines for this type of research. Regarding the data treatment, basic statistics was complemented with the tree classification analysis. Generally, the results show a low consumption of salads and vegetables, i.e., up to 11 servings/week (for 78.2% of participants), with Croatia in the lead (86.6%). Regarding fruit, a great majority of data also indicated low consumption (92.3%), most especially for Latvia (98.3%). The level of consumption of whole cereals was also low (72.6%), particularly for Latvia (90.0%). The tree classification analysis showed that while the first discriminant variable for the consumption of salads and vegetables was country, followed by education, for the consumption of fruit, it was country and then sex, and finally, for the consumption of whole cereals, it was sex and followed by country. The results allowed the conclusion that the consumption of foods rich in dietary fibre was very low for these countries, highlighting the necessity to implement strategies that incentivise the consumption of such foods, which are very important for a healthy diet.
{"title":"Consumption of fibre rich foods","authors":"R. Guiné, D. Komes, E. Straumite, D. Klava, J. Harangozó, V. Szűcs, Z. Fazakas, M. Tarcea, M. Sarić, Z. Šatalić, I. Barić, I. Rumbak, M. Leal, Sofia G. Florença","doi":"10.17508/cjfst.2020.12.1.09","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.09","url":null,"abstract":"Foods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices related to fibre-rich foods in different countries, namely Argentina, Croatia, Hungary, Latvia, Portugal, and Romania. A cross-sectional descriptive study was undertaken on a sample of 4905 adult participants, obeying all ethical guidelines for this type of research. Regarding the data treatment, basic statistics was complemented with the tree classification analysis.\u0000Generally, the results show a low consumption of salads and vegetables,\u0000i.e., up to 11 servings/week (for 78.2% of participants), with Croatia in the lead (86.6%). Regarding fruit, a great majority of data also indicated low consumption (92.3%), most especially for Latvia (98.3%). The level of consumption of whole cereals was also low (72.6%), particularly for Latvia (90.0%). The tree classification analysis showed\u0000that while the first discriminant variable for the consumption of salads and vegetables was country, followed by education, for the consumption of fruit, it was country and then sex, and finally, for the consumption of whole cereals, it was sex and followed by country. The results allowed the conclusion that the consumption of foods rich in dietary fibre was very low for these countries, highlighting the necessity to implement strategies that incentivise the consumption of such foods, which are very important for a healthy diet.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2020.12.1.09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41780161","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 : 2020-05-29DOI: 10.17508/CJFST.2020.12.1.16
K. Ayeni, Oluwatosin M. Akinyemi, T. Kovač, C. Ezekiel
Aflatoxin contamination of maize is a serious food safety problem worldwide. Despite the widespread consumption of maize in Nigeria, there is limited data on aflatoxin contents of maize vended in open markets in Ondo state, Nigeria. A total of 140 maize samples randomly purchased from major markets in four locations in Ondo state, were screened for total aflatoxins using an ELISA method. Exposure and health risk assessments were performed for the maize consumers by the deterministic and Margin of exposure (MOE) approaches, respectively. About 99% of the maize were contaminated with total aflatoxins (range: 0.65–265 µg/kg; mean: 125.9 µg/kg). Aflatoxin levels exceeding the 4 µg/kg set by the European Union for total aflatoxins were found in 88% of the maize whilst more than one half contained at least 100 µg/kg aflatoxins. The average probable daily intake values were 830, 332 and 138 ng/kg bw/day for the average children, adolescent and adult populations, respectively. Consequently, MOEs for the respective populations were 0.20, 0.51 and 1.23, suggesting a high level of health risk for consumers of maize vended in open markets in Ondo state due to high aflatoxin levels. Maize farmers and households in Ondo state need urgent aflatoxin mitigation interventions.
{"title":"Aflatoxin contamination of maize vended in Ondo state, Nigeria, and health risk assessments","authors":"K. Ayeni, Oluwatosin M. Akinyemi, T. Kovač, C. Ezekiel","doi":"10.17508/CJFST.2020.12.1.16","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.1.16","url":null,"abstract":"Aflatoxin contamination of maize is a serious food safety problem worldwide. Despite the widespread consumption of maize in Nigeria, there\u0000is limited data on aflatoxin contents of maize vended in open markets in Ondo state, Nigeria. A total of 140 maize samples randomly purchased from major markets in four locations in Ondo state, were screened for total aflatoxins using an ELISA method. Exposure and health risk assessments were performed for the maize consumers by the deterministic and Margin of exposure (MOE) approaches, respectively. About 99% of the maize were contaminated with total aflatoxins (range: 0.65–265 µg/kg; mean: 125.9 µg/kg). Aflatoxin levels exceeding the 4 µg/kg set by the European Union for total aflatoxins were found in 88% of the maize whilst more than one half contained at least 100 µg/kg aflatoxins. The average probable daily intake values were 830, 332 and 138 ng/kg bw/day for the average children, adolescent and adult populations, respectively. Consequently, MOEs for the respective populations were 0.20, 0.51 and 1.23, suggesting a high level of health risk for consumers of maize vended in open markets in Ondo state due to high aflatoxin levels. Maize farmers and households in Ondo state need urgent\u0000aflatoxin mitigation interventions.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68212593","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.05
S. A. Rasaq, T. A. Shittu, G. Fadimu, A. Abass, O. Omoniyi
Article history: Received: April 14, 2019 Accepted: November 28, 2019 Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassavawheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.
{"title":"The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread","authors":"S. A. Rasaq, T. A. Shittu, G. Fadimu, A. Abass, O. Omoniyi","doi":"10.17508/cjfst.2020.12.1.05","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.05","url":null,"abstract":"Article history: Received: April 14, 2019 Accepted: November 28, 2019 Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassavawheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"27-36"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48285414","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.03
C. Osuji, C. Ofoedu, G. Omeire, M. Ojukwu
The colour of rice syrup produced from flours of malted and unmalted rice of different varieties treated with a combination of starch hydrolyzing enzymes were analysed using CIE-LAB Spectrophotometric colorimeter after being filtered and/or centrifuged. The resulting syrups were processed as filtered unmalted hydrolyzed rice (FUHR), filtered malted hydrolyzed rice (FMHR), centrifuged unmalted hydrolyzed rice (CUHR) and centrifuged malted hydrolyzed rice (CMHR). Results showed that L* ranged from 60.16 to 68.57, a* ranged from 10.49 to 11.13 and b* ranged from 55.34 to 64.56. The magnitude of the colour values was an indication of the intensity of the rice syrup colour. Hue angle (oH*) ranged from 79.08o to 80.36o indicating less yellow in the CIE-LAB colour space and brown colour spectrum in the visible region of opponent colour chart. Total colour difference (ΔE) of syrups ranged from 0.50 to 1.72 for ΔEunmalted while ΔEmalted ranged from 0.49 to 1.76. However, the ΔEfiltered ranged from 5.89 to 11.19 while ΔEcentrifuged ranged from 5.54 to 9.47 indicating that filtration and centrifugation contributed to non-significant difference (p>0.05) in colour attributes (ΔE) of the rice syrup, whereas very distinct colour difference (ΔE) was observed between rice syrups from malted and unmalted samples.
{"title":"Colour analysis of syrup from malted and unmalted rice of different varieties","authors":"C. Osuji, C. Ofoedu, G. Omeire, M. Ojukwu","doi":"10.17508/cjfst.2020.12.1.03","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.03","url":null,"abstract":"The colour of rice syrup produced from flours of malted and unmalted rice of different varieties treated with a combination of starch hydrolyzing enzymes were analysed using CIE-LAB Spectrophotometric colorimeter after being filtered and/or centrifuged. The resulting syrups were processed as filtered unmalted hydrolyzed rice (FUHR), filtered malted hydrolyzed rice (FMHR), centrifuged unmalted hydrolyzed rice (CUHR) and centrifuged malted hydrolyzed rice (CMHR). Results showed that L* ranged from 60.16 to 68.57, a* ranged from 10.49 to 11.13\u0000and b* ranged from 55.34 to 64.56. The magnitude of the colour values was an indication of the intensity of the rice syrup colour. Hue angle (oH*) ranged from 79.08o to 80.36o\u0000indicating less yellow in the CIE-LAB colour space and brown colour spectrum in the visible region of opponent colour chart. Total colour difference (ΔE) of syrups ranged from 0.50 to 1.72 for ΔEunmalted while ΔEmalted ranged from 0.49 to 1.76. However, the ΔEfiltered ranged from 5.89 to 11.19 while ΔEcentrifuged ranged\u0000from 5.54 to 9.47 indicating that filtration and centrifugation contributed to non-significant difference (p>0.05) in colour attributes (ΔE) of the rice syrup, whereas very distinct colour difference (ΔE) was observed between rice syrups from malted and unmalted samples.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2020.12.1.03","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48800216","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 : 2020-05-29DOI: 10.17508/cjfst.2020.12.1.12
M. Sodipo, Ayomide Oluwagbenga, Olusola Samuel Jolayemi, O. Lawal
Article history: Received: December 19, 2018 Accepted: September 24, 2019 Breast milk often becomes insufficient to meet the nutritional needs of infants from 6 months onwards, and thus there is a need to introduce complementary diets. This study aimed at formulating complementary diets by combining fermented provitamin A biofortified maize flour with germinated lentil flour in ratios of 100%, 90:10%, 80:20% and 70:30%. They were evaluated for proximate composition, functional properties, mineral composition, carotenoid content, anti-nutrient content, amino acid profile and organoleptic properties. The protein contents ranged from 10.65 to 28.17%, 100%; germinated lentil flour (O6R) had the highest value, while the energy values of the diets ranged from 395.62 to 404.13 Kcal/100 g. The foaming capacity, foaming stability, water absorption capacity and bulk density increased, while the oil absorption capacity and dispersibility decreased as the lentils increased. The swelling capacity ranged from 39.92 to 69.42 %. The viscosity increased as the temperature dropped. The potassium and calcium contents increased with increased in the addition of lentils. Sodium and iron contents were high in the sample AM4 (fermented 100% provitamin A biofortified maize). The carotenoid content ranged from 0.80 to 1.27 mg/100 g. The anti-nutritional contents (phytate and oxalate) were reduced, while the trypsin inhibitor increased. The most abundant essential amino acid was leucine, while glutamic acid was the most abundant non-essential amino acid. It was observed that as lentil seed increased, the amino acids increased too. The values obtained for essential amino acid met up with the recommended standards, except for tryptophan, methionine, threonine and cystine. The sample TU1 (70% fermented provitamin A biofortifed maize and 30% germinated lentils seed) was the most acceptable by the panelists compared to the commercial baby formula (control). Therefore, this complementary diet may serve as means to combat protein-energy malnutrition in infants. A further research should be carried out on in-vivo study of this complementary diet.
{"title":"Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris)","authors":"M. Sodipo, Ayomide Oluwagbenga, Olusola Samuel Jolayemi, O. Lawal","doi":"10.17508/cjfst.2020.12.1.12","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.12","url":null,"abstract":"Article history: Received: December 19, 2018 Accepted: September 24, 2019 Breast milk often becomes insufficient to meet the nutritional needs of infants from 6 months onwards, and thus there is a need to introduce complementary diets. This study aimed at formulating complementary diets by combining fermented provitamin A biofortified maize flour with germinated lentil flour in ratios of 100%, 90:10%, 80:20% and 70:30%. They were evaluated for proximate composition, functional properties, mineral composition, carotenoid content, anti-nutrient content, amino acid profile and organoleptic properties. The protein contents ranged from 10.65 to 28.17%, 100%; germinated lentil flour (O6R) had the highest value, while the energy values of the diets ranged from 395.62 to 404.13 Kcal/100 g. The foaming capacity, foaming stability, water absorption capacity and bulk density increased, while the oil absorption capacity and dispersibility decreased as the lentils increased. The swelling capacity ranged from 39.92 to 69.42 %. The viscosity increased as the temperature dropped. The potassium and calcium contents increased with increased in the addition of lentils. Sodium and iron contents were high in the sample AM4 (fermented 100% provitamin A biofortified maize). The carotenoid content ranged from 0.80 to 1.27 mg/100 g. The anti-nutritional contents (phytate and oxalate) were reduced, while the trypsin inhibitor increased. The most abundant essential amino acid was leucine, while glutamic acid was the most abundant non-essential amino acid. It was observed that as lentil seed increased, the amino acids increased too. The values obtained for essential amino acid met up with the recommended standards, except for tryptophan, methionine, threonine and cystine. The sample TU1 (70% fermented provitamin A biofortifed maize and 30% germinated lentils seed) was the most acceptable by the panelists compared to the commercial baby formula (control). Therefore, this complementary diet may serve as means to combat protein-energy malnutrition in infants. A further research should be carried out on in-vivo study of this complementary diet.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"90-100"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45807364","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：