Pub Date : 2024-07-18DOI: 10.24018/ejfood.2024.6.4.814
Nelsa Rajabo Selemane, B. A. Muetanene, Carlos F. Jairoce, José Ricardo, Edgar Agostinho Francisco, Fátima Ismael
In Mozambique, sweetpotato plays a significant role in rural areas, where the farmers use it to feed their families and as an income. In this study, we aimed to investigate the performance of different sweetpotato varieties in Niassa, Mozambique. The trial was set up in Malulu, Sanga district, located 60 km away from Lichinga, capital of Niassa, Mozambique. In Sanga, the rainy and hot season occurs from December to March, and the dry and cold season is from May to October. In this trial, the treatments correspond to sweetpotato varieties. We used the randomized block design with 12 sweetpotato varieties and 3 replications. The evaluated traits were as follows: weevil damage, roots commercial yield, roots non-commercial yield, total yield, and vine yield. Regarding statistical analysis, the results per trait were submitted to the Bartlett test of homogeneity of variances and Shapiro-Wilk normality test, and then the analysis of variance and means comparison using the Scott-Knott test when necessary was performed. All the statistical analysis was conducted at 5% on the R programming language. For commercial and total yield, the varieties Local, Sumaia, Olga, and Alisha presented the best results. Esther and Irene were the varieties most attacked by weevils.
{"title":"Evaluation of Some Sweetpotato (Ipomoea batatas [L.] Lam) Varieties in Mozambique","authors":"Nelsa Rajabo Selemane, B. A. Muetanene, Carlos F. Jairoce, José Ricardo, Edgar Agostinho Francisco, Fátima Ismael","doi":"10.24018/ejfood.2024.6.4.814","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.4.814","url":null,"abstract":"\u0000\u0000\u0000\u0000In Mozambique, sweetpotato plays a significant role in rural areas, where the farmers use it to feed their families and as an income. In this study, we aimed to investigate the performance of different sweetpotato varieties in Niassa, Mozambique. The trial was set up in Malulu, Sanga district, located 60 km away from Lichinga, capital of Niassa, Mozambique. In Sanga, the rainy and hot season occurs from December to March, and the dry and cold season is from May to October. In this trial, the treatments correspond to sweetpotato varieties. We used the randomized block design with 12 sweetpotato varieties and 3 replications. The evaluated traits were as follows: weevil damage, roots commercial yield, roots non-commercial yield, total yield, and vine yield. Regarding statistical analysis, the results per trait were submitted to the Bartlett test of homogeneity of variances and Shapiro-Wilk normality test, and then the analysis of variance and means comparison using the Scott-Knott test when necessary was performed. All the statistical analysis was conducted at 5% on the R programming language. For commercial and total yield, the varieties Local, Sumaia, Olga, and Alisha presented the best results. Esther and Irene were the varieties most attacked by weevils.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":" 65","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141827163","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 : 2024-07-16DOI: 10.24018/ejfood.2024.6.4.733
Julia Kigozi, Cynthia Mutonyi Wandeka, R. Mugabi, Paddy Ainebyona
Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p < 0.05) on hardness of the snack bar. The optimal hardness of the snack bar was found at honey: compression force of 41.18 g (22.7%), 41.87 kN. At this optimal point, hardness was found to be 48.2 N/mm which is acceptable for children aged 5 to 13 years.
{"title":"Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years","authors":"Julia Kigozi, Cynthia Mutonyi Wandeka, R. Mugabi, Paddy Ainebyona","doi":"10.24018/ejfood.2024.6.4.733","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.4.733","url":null,"abstract":"\u0000\u0000\u0000\u0000Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p < 0.05) on hardness of the snack bar. The optimal hardness of the snack bar was found at honey: compression force of 41.18 g (22.7%), 41.87 kN. At this optimal point, hardness was found to be 48.2 N/mm which is acceptable for children aged 5 to 13 years.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":" 0","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141831818","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 : 2024-07-15DOI: 10.24018/ejfood.2024.6.4.813
M. SU’I, E. Sumaryati, Frida Dwi Anggraeni, Tantri Indriyani
The processing of coconut milk into lauric acid produced Blondo as by product. Blondo was rich in protein, oil (fat), carbohydrates, vitamins and minerals. In addition, the fatty acids from coconut milk blondo were short and medium chain of saturated fatty acids which were very beneficial for health. From the nutritional content and physical properties, blondo had similarities with cow's milk. Thus, blondo had the potential to be processed into cheese. This study aimed to study the effect of the ratio of cow's milk with blondo and citric acid concentration as a coagulant on the quality of cheese. This research method used factorial RAK (Randomized Block Design). There were 2 factorial, namely the proportion of milk with coconut milk cream (25:75, 50:50, 75:25, 100:0) and citric acid concentration (2% and 4%). The results showed that the proportion of milk with blondo and citric acid concentration was significantly affected in the water content and protein content. However, it did not significantly affect with fat content, pH value and organoleptic taste, aroma, texture and color. Keywords: Cow's Milk, Coconut Milk, Blondo, Cheese, Citric Acid
{"title":"The Use of Blondo (by Product from Lauric Acid Production) for Cheese Fruiters: The Study Ratio of Milk with Blondo and Citric Acid Concentration as a Coagulant","authors":"M. SU’I, E. Sumaryati, Frida Dwi Anggraeni, Tantri Indriyani","doi":"10.24018/ejfood.2024.6.4.813","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.4.813","url":null,"abstract":"The processing of coconut milk into lauric acid produced Blondo as by product. Blondo was rich in protein, oil (fat), carbohydrates, vitamins and minerals. In addition, the fatty acids from coconut milk blondo were short and medium chain of saturated fatty acids which were very beneficial for health. From the nutritional content and physical properties, blondo had similarities with cow's milk. Thus, blondo had the potential to be processed into cheese. This study aimed to study the effect of the ratio of cow's milk with blondo and citric acid concentration as a coagulant on the quality of cheese. This research method used factorial RAK (Randomized Block Design). There were 2 factorial, namely the proportion of milk with coconut milk cream (25:75, 50:50, 75:25, 100:0) and citric acid concentration (2% and 4%). The results showed that the proportion of milk with blondo and citric acid concentration was significantly affected in the water content and protein content. However, it did not significantly affect with fat content, pH value and organoleptic taste, aroma, texture and color. \u0000Keywords: Cow's Milk, Coconut Milk, Blondo, Cheese, Citric Acid","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":"3 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646953","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}
Potato late blight is a disease of great loss, which can go beyond 75% in Central and Eastern Africa. With this in mind, in order to limit the excessive use of synthetic fungicides, the use of resistant varieties is a better alternative. This study focuses on the synthesis of works already carried out in the improvement of potato resistance to late blight in Central and East Africa in order to have a general overview. For this purpose, 76 documents were consulted, including 67 scientific articles, eight books, and a web page. The literature has shown that the improvement of potato resistance to late blight in these areas is mainly based on conventional methods throughout the breeding scheme. These studies are mainly led by the International Potato Center. This review covers yield losses due to late blight, the biology of Phytophthora infestans, late blight management methods, the genetics of late blight resistance, genetic resources for late blight resistance in Central and East Africa, screening methods and breeding approaches for potato late blight resistance.
{"title":"Potato Breeding for Late Blight Resistance in Central and East Africa","authors":"Abishay Vihabwa Katembo, Phalek Kasereka Katswangene, Didy Onautshu Odimba, Nouhoun Zoumarou Wallis","doi":"10.24018/ejfood.2024.6.4.799","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.4.799","url":null,"abstract":"\u0000\u0000\u0000\u0000Potato late blight is a disease of great loss, which can go beyond 75% in Central and Eastern Africa. With this in mind, in order to limit the excessive use of synthetic fungicides, the use of resistant varieties is a better alternative. This study focuses on the synthesis of works already carried out in the improvement of potato resistance to late blight in Central and East Africa in order to have a general overview. For this purpose, 76 documents were consulted, including 67 scientific articles, eight books, and a web page. The literature has shown that the improvement of potato resistance to late blight in these areas is mainly based on conventional methods throughout the breeding scheme. These studies are mainly led by the International Potato Center. This review covers yield losses due to late blight, the biology of Phytophthora infestans, late blight management methods, the genetics of late blight resistance, genetic resources for late blight resistance in Central and East Africa, screening methods and breeding approaches for potato late blight resistance.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":" 59","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671314","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 : 2024-07-02DOI: 10.24018/ejfood.2024.6.3.804
Kasuni Pamoda Dharmapala, Ranjani Amarakoon
Ginger (Zingiber officinale) has long been a therapeutic agent in traditional medicine systems worldwide and is a leading drug candidate in the pharmaceutical industry. In Sri Lanka, many forms of ginger are often used in the food industry, mainly as a spice; it also plays a vital role in the Ayurvedic medicine system. This study evaluated the antimicrobial activity of the two most cultivated cultivars of Zingiber officinale in Sri Lanka, the Sri Lankan (TG) and Chinese (CG) cultivars. Two types of extracts (ethanol and aqueous) were obtained from the rhizomes of each cultivar. The potential antimicrobial activity of the extracts was tested against three types of pathogenic test organisms, Staphylococcus aureus ATCC 25923, Salmonella typhi DSM 17058, and Escherichia coli ATCC 25922, using the agar well diffusion method along with positive control, chloramphenicol, and negative controls, 95% ethanol or distilled water. In conclusion, both Zingiber officinale cultivars exhibit varying antimicrobial potential, with ethanol extracts showing stronger activity than aqueous ones. None of the extracts was effective against Escherichia coli. The agar dilution method determined the minimum inhibitory concentration (MIC) of each ginger extract. Among the extracts, ethanol extracts showed higher effectivity than aqueous extracts, where all test organisms showed inhibition at a concentration of 20 mg/mL. The antimicrobial activity of the Chinese cultivar outperforms the Sri Lankan cultivar against target organisms, Salmonella typhi, and Staphylococcus aureus.
{"title":"An Evaluation of Antimicrobial Activity of Common Zingiber officinale Cultivars Grown in Sri Lanka","authors":"Kasuni Pamoda Dharmapala, Ranjani Amarakoon","doi":"10.24018/ejfood.2024.6.3.804","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.804","url":null,"abstract":"\u0000\u0000\u0000\u0000Ginger (Zingiber officinale) has long been a therapeutic agent in traditional medicine systems worldwide and is a leading drug candidate in the pharmaceutical industry. In Sri Lanka, many forms of ginger are often used in the food industry, mainly as a spice; it also plays a vital role in the Ayurvedic medicine system. This study evaluated the antimicrobial activity of the two most cultivated cultivars of Zingiber officinale in Sri Lanka, the Sri Lankan (TG) and Chinese (CG) cultivars. Two types of extracts (ethanol and aqueous) were obtained from the rhizomes of each cultivar. The potential antimicrobial activity of the extracts was tested against three types of pathogenic test organisms, Staphylococcus aureus ATCC 25923, Salmonella typhi DSM 17058, and Escherichia coli ATCC 25922, using the agar well diffusion method along with positive control, chloramphenicol, and negative controls, 95% ethanol or distilled water. In conclusion, both Zingiber officinale cultivars exhibit varying antimicrobial potential, with ethanol extracts showing stronger activity than aqueous ones. None of the extracts was effective against Escherichia coli. The agar dilution method determined the minimum inhibitory concentration (MIC) of each ginger extract. Among the extracts, ethanol extracts showed higher effectivity than aqueous extracts, where all test organisms showed inhibition at a concentration of 20 mg/mL. The antimicrobial activity of the Chinese cultivar outperforms the Sri Lankan cultivar against target organisms, Salmonella typhi, and Staphylococcus aureus.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":"61 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687159","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 : 2024-06-11DOI: 10.24018/ejfood.2024.6.3.795
Victoria Kadet, Lamine Samagaci, Hadja Ouattara, Jean-Marie Ahoussi, Yannick Ettien, S. Niamké
Starters are of great economic importance to our society because of their use in various sectors. It is then important to maintain their viability during the manufacturing process and storage. Freeze drying is one method that is commonly used to preserve bacteria. In this study, various flours were compared with two known cryoprotectants, mannitol, and saccharose, for their cryoprotective potential for acetic acid bacteria. A strain of Acetobacter pasteurianus was grown in YEPG broth and centrifuged. The pellet was then collected and mixed with 20% saccharose, 20% mannitol, a combination of 10% mannitol with corn flour, sorghum flour, millet flour, rice flour, soy flour, a combination of 20% saccharose with maize flour, sorghum flour, millet flour, rice four, soy flour. The freeze-dried starters were stored at room temperature (25 °C), and viability was checked weekly after freeze drying for a storage period of 5 weeks. The results show that sorghum flour, soy flour, and maize flour had survival rates in the order of 73%–78% when used alone. Soy flour alone helped maintain the viability of the strain above 50% during storage for 4 weeks. Soy flour could be used as new potential support for the freeze-drying of Acetobacter pasteurianus. This could help solve one of the many problems in the cocoa culture.
{"title":"Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire","authors":"Victoria Kadet, Lamine Samagaci, Hadja Ouattara, Jean-Marie Ahoussi, Yannick Ettien, S. Niamké","doi":"10.24018/ejfood.2024.6.3.795","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.795","url":null,"abstract":"\u0000\u0000\u0000\u0000Starters are of great economic importance to our society because of their use in various sectors. It is then important to maintain their viability during the manufacturing process and storage. Freeze drying is one method that is commonly used to preserve bacteria. In this study, various flours were compared with two known cryoprotectants, mannitol, and saccharose, for their cryoprotective potential for acetic acid bacteria. A strain of Acetobacter pasteurianus was grown in YEPG broth and centrifuged. The pellet was then collected and mixed with 20% saccharose, 20% mannitol, a combination of 10% mannitol with corn flour, sorghum flour, millet flour, rice flour, soy flour, a combination of 20% saccharose with maize flour, sorghum flour, millet flour, rice four, soy flour. The freeze-dried starters were stored at room temperature (25 °C), and viability was checked weekly after freeze drying for a storage period of 5 weeks. The results show that sorghum flour, soy flour, and maize flour had survival rates in the order of 73%–78% when used alone. Soy flour alone helped maintain the viability of the strain above 50% during storage for 4 weeks. Soy flour could be used as new potential support for the freeze-drying of Acetobacter pasteurianus. This could help solve one of the many problems in the cocoa culture.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":"41 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360322","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 : 2024-06-05DOI: 10.24018/ejfood.2024.6.3.791
Mohammad Homayoun Hashimi, Ziauddin Azimi, Hashmatullah Yousufi, Sahar Mohammadi
Energy drinks (EDs) have gained popularity as a beverage all around the world, but as their usage has grown, questions have been raised concerning their high caffeine concentration and potential for microbial contamination. The objective of this study was to evaluate EDs. consumption rate among Kabul University students, the determination of caffeine contents, microbiological quality, and pH of EDs available in Kabul City. 184 Kabul University students were selected using simple random selection to assess the types, amounts of consumption, and awareness about the side effects of EDs. The caffeine levels in EDs were quantified using a UV/Vis spectrophotometer. The EDs were cultured in various culture media for microbiological studies. 23 of the 184 students were regular users of EDs. The mean concentration of caffeine was 277.43 ppm with an SD of 137.49 to 143.10. The EDs had no microbiological contamination, and their pH ranged from 2.64 to 3.64. 12.5% of the students regularly used EDs, Caffeine levels in all of the evaluated EDs were below recommended levels, and none of them contained any bacteria contamination.
{"title":"Consumption Rate of Energy Drinks among Kabul University Students: Caffeine Contents and Microbiological Examinations of their Available Varieties at Kabul City","authors":"Mohammad Homayoun Hashimi, Ziauddin Azimi, Hashmatullah Yousufi, Sahar Mohammadi","doi":"10.24018/ejfood.2024.6.3.791","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.791","url":null,"abstract":"\u0000\u0000\u0000\u0000Energy drinks (EDs) have gained popularity as a beverage all around the world, but as their usage has grown, questions have been raised concerning their high caffeine concentration and potential for microbial contamination. The objective of this study was to evaluate EDs. consumption rate among Kabul University students, the determination of caffeine contents, microbiological quality, and pH of EDs available in Kabul City. 184 Kabul University students were selected using simple random selection to assess the types, amounts of consumption, and awareness about the side effects of EDs. The caffeine levels in EDs were quantified using a UV/Vis spectrophotometer. The EDs were cultured in various culture media for microbiological studies. 23 of the 184 students were regular users of EDs. The mean concentration of caffeine was 277.43 ppm with an SD of 137.49 to 143.10. The EDs had no microbiological contamination, and their pH ranged from 2.64 to 3.64. 12.5% of the students regularly used EDs, Caffeine levels in all of the evaluated EDs were below recommended levels, and none of them contained any bacteria contamination.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":"279 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141386694","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 : 2024-05-10DOI: 10.24018/ejfood.2024.6.3.780
Ompelege Keolopile Matenanga, Wame Boitumelo, M. Mareko, W. Mojeremane, E. Seifu, Motlalepula Tait, Sadiye Michel, Mustafa Bayram, G. Haki
Sub-Saharan Africa continues to struggle with food insecurity, which has been made worse by issues like the COVID-19 pandemic and climate change. In the African continent, plants have been used for food and medicine for many generations. Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.), and Mogose (Bauhinia petersiana) are among the most consumed indigenous plants in Botswana. The objective of this study was to analyse nutritional and phytochemical profiles of these indigenous plants. The results showed that protein content ranged between 1.80% (Morula) and 25.54% (Mogose). The highest fat content of 14.29% was observed in Mogose seeds. Mowana proved to be rich in calcium compared to other plants. Manganese was detected only in Mogose samples. Phytochemical screening showed the presence of various phytochemicals. Moretologa proved to be a good source of beta carotene (419.33 μg/100 g). The plants contained different amounts of ascorbic acid; 163.83, 141.59, 24.78, and 3.00 mg/100 g were recorded in Mowana, morula, Moretologa, and Mogose, respectively. Total phenols ranged between 7.98 mg/100 g (Moretologa) to 14.3 mg/100 g (Mowana). The four indigenous plants proved to have good nutritional qualities and their increased consumption may contribute positively towards efforts to attain food security in Botswana. Additionally, the plants are good sources of phytochemicals, and they may aid in the discovery of novel drugs and medicines and be useful in formulation of functional foods.
{"title":"Nutritional and Phytochemical Properties of Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.) and Mogose (Bauhinia petersiana): Indigenous Plants in Botswana","authors":"Ompelege Keolopile Matenanga, Wame Boitumelo, M. Mareko, W. Mojeremane, E. Seifu, Motlalepula Tait, Sadiye Michel, Mustafa Bayram, G. Haki","doi":"10.24018/ejfood.2024.6.3.780","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.780","url":null,"abstract":"\u0000\u0000\u0000\u0000Sub-Saharan Africa continues to struggle with food insecurity, which has been made worse by issues like the COVID-19 pandemic and climate change. In the African continent, plants have been used for food and medicine for many generations. Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.), and Mogose (Bauhinia petersiana) are among the most consumed indigenous plants in Botswana. The objective of this study was to analyse nutritional and phytochemical profiles of these indigenous plants. The results showed that protein content ranged between 1.80% (Morula) and 25.54% (Mogose). The highest fat content of 14.29% was observed in Mogose seeds. Mowana proved to be rich in calcium compared to other plants. Manganese was detected only in Mogose samples. Phytochemical screening showed the presence of various phytochemicals. Moretologa proved to be a good source of beta carotene (419.33 μg/100 g). The plants contained different amounts of ascorbic acid; 163.83, 141.59, 24.78, and 3.00 mg/100 g were recorded in Mowana, morula, Moretologa, and Mogose, respectively. Total phenols ranged between 7.98 mg/100 g (Moretologa) to 14.3 mg/100 g (Mowana). The four indigenous plants proved to have good nutritional qualities and their increased consumption may contribute positively towards efforts to attain food security in Botswana. Additionally, the plants are good sources of phytochemicals, and they may aid in the discovery of novel drugs and medicines and be useful in formulation of functional foods.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":" 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140993424","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 : 2024-05-09DOI: 10.24018/ejfood.2024.6.3.761
Dakota Cook, Julie Northcutt, Paul Dawson
Three types of sausage patties (two plant- and one animal-based) were purchased and refrigerated at either 1 °C, 4 °C or 7 °C. Temperature fluctuations and relative humidity data were monitored during refrigerated storage using sensors. Sausage and sausage analogue quality was evaluated by measuring total aerobic bacteria, per cent drip loss, colour, water activity, pH, GC-headspace volatiles, proximate composition (moisture, fat, protein content), water holding capacity, sensory analysis, TPA, and cooking yield. Refrigeration temperature affected the shelf life and quality of the patties. Patties subjected to a storage temperature of 7 °C had lower quality and shortened shelf life as evidenced by higher microbial counts and less desirable color and texture. Conversely, a refrigeration temperature of 1 °C was associated with relatively higher quality patties with lower microbial counts and higher cooking yield. Superior textural properties were recorded for patties that were refrigerated at 4 °C using TPA. Morningstar patties had the highest quality, reflected by lower microbial counts, lower moisture loss, and higher sensory scores.
购买了三种香肠饼（两种以植物为原料，一种以动物为原料），冷藏温度分别为 1°C、4°C 或 7°C。冷藏期间使用传感器监测温度波动和相对湿度数据。通过测量需氧细菌总数、滴水损失百分比、色泽、水活性、pH 值、气相色谱-顶空挥发物、近似成分（水分、脂肪、蛋白质含量）、持水量、感官分析、TPA 和烹饪产量，对香肠和香肠类似物的质量进行了评估。冷藏温度会影响糍粑的保质期和质量。贮藏温度为 7 °C 的肉饼质量较差，保质期缩短，表现为微生物数量较高，颜色和口感不理想。相反，冷藏温度为 1 °C 的肉饼质量相对较高，微生物数量较少，烹饪产量较高。使用 TPA 在 4 °C 下冷藏的糍粑质地更佳。晨星牌糍粑的质量最高，微生物数量较少，水分损失较少，感官评分较高。
{"title":"Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties","authors":"Dakota Cook, Julie Northcutt, Paul Dawson","doi":"10.24018/ejfood.2024.6.3.761","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.761","url":null,"abstract":"\u0000\u0000\u0000\u0000\u0000\u0000\u0000\u0000Three types of sausage patties (two plant- and one animal-based) were purchased and refrigerated at either 1 °C, 4 °C or 7 °C. Temperature fluctuations and relative humidity data were monitored during refrigerated storage using sensors. Sausage and sausage analogue quality was evaluated by measuring total aerobic bacteria, per cent drip loss, colour, water activity, pH, GC-headspace volatiles, proximate composition (moisture, fat, protein content), water holding capacity, sensory analysis, TPA, and cooking yield. Refrigeration temperature affected the shelf life and quality of the patties. Patties subjected to a storage temperature of 7 °C had lower quality and shortened shelf life as evidenced by higher microbial counts and less desirable color and texture. Conversely, a refrigeration temperature of 1 °C was associated with relatively higher quality patties with lower microbial counts and higher cooking yield. Superior textural properties were recorded for patties that were refrigerated at 4 °C using TPA. Morningstar patties had the highest quality, reflected by lower microbial counts, lower moisture loss, and higher sensory scores.\u0000\u0000\u0000\u0000\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":"151 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141129002","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 : 2024-05-08DOI: 10.24018/ejfood.2024.6.3.782
Elizabeth Mwongeli Simon, M. Mburu, R. Koskei
Yacon tubers are of global interest due to their prebiotic potential while yacon leaves contain phenolic compounds with potential health benefits. In Kenya, yacon is a newly introduced root crop that is of interest to consumers; however, their main challenge to consumption is determining the appropriate time to harvest the leaves. The chemical makeup of yacon leaves varies depending on the planting site, growing season, harvest time, and growth stages. The current research determined the impact of varying stages of maturity on the chemical composition and antioxidant potential of yacon leaves grown in a farm at Naromoru, Kenya. The leaves were harvested at 2, 3, 4, and 5 months of growth, then subjected to oven drying and stored at 4 °C awaiting analysis. The DPPH assay was used to measure radical scavenging activity, and the Folin–Ciocalteu method was followed in the determination of total phenolic content. Chemical composition was done by Kjedahl method (Crude protein), Soxhlet method (crude fat), and oven drying (moisture content). From the results, the level of maturity significantly (p < 0.05) influenced the levels of crude protein, fat and carbohydrates, TPC, and antioxidant activity in the harvested yacon leaves. The crude protein level was highest (28.45%) for the 2nd month of harvest and was lowest in the 5th month (16.75%), while crude fat increased from 3.51% in the 2nd month to 4.20% in the 5th month. Carbohydrates increased from 46.01% to 56.65% in 2nd month to the 5th month, respectively. Both the TPC and antioxidant activity decreased significantly (p < 0.05) as the leaves matured. TPC was highest in the 2nd month of harvest and lowest in the 5th month of harvest, 439.33 and 81.00 mgGAE/100 g, respectively. Thus, harvesting yacon leaves at the early stages of growth is crucial to fully benefit from the phytochemical and nutritional composition of the leaves.
{"title":"The Impact of Varying Stages of Maturity on the Chemical Composition and Antioxidant Activity of Yacon (Smallanthus sonchifolius) Leafy Vegetable","authors":"Elizabeth Mwongeli Simon, M. Mburu, R. Koskei","doi":"10.24018/ejfood.2024.6.3.782","DOIUrl":"https://doi.org/10.24018/ejfood.2024.6.3.782","url":null,"abstract":"\u0000\u0000\u0000\u0000Yacon tubers are of global interest due to their prebiotic potential while yacon leaves contain phenolic compounds with potential health benefits. In Kenya, yacon is a newly introduced root crop that is of interest to consumers; however, their main challenge to consumption is determining the appropriate time to harvest the leaves. The chemical makeup of yacon leaves varies depending on the planting site, growing season, harvest time, and growth stages. The current research determined the impact of varying stages of maturity on the chemical composition and antioxidant potential of yacon leaves grown in a farm at Naromoru, Kenya. The leaves were harvested at 2, 3, 4, and 5 months of growth, then subjected to oven drying and stored at 4 °C awaiting analysis. The DPPH assay was used to measure radical scavenging activity, and the Folin–Ciocalteu method was followed in the determination of total phenolic content. Chemical composition was done by Kjedahl method (Crude protein), Soxhlet method (crude fat), and oven drying (moisture content). From the results, the level of maturity significantly (p < 0.05) influenced the levels of crude protein, fat and carbohydrates, TPC, and antioxidant activity in the harvested yacon leaves. The crude protein level was highest (28.45%) for the 2nd month of harvest and was lowest in the 5th month (16.75%), while crude fat increased from 3.51% in the 2nd month to 4.20% in the 5th month. Carbohydrates increased from 46.01% to 56.65% in 2nd month to the 5th month, respectively. Both the TPC and antioxidant activity decreased significantly (p < 0.05) as the leaves matured. TPC was highest in the 2nd month of harvest and lowest in the 5th month of harvest, 439.33 and 81.00 mgGAE/100 g, respectively. Thus, harvesting yacon leaves at the early stages of growth is crucial to fully benefit from the phytochemical and nutritional composition of the leaves.\u0000\u0000\u0000\u0000","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":" 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141129184","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：