A. H. Soomro, T. Miano, A. Marri, D. Kumar, Shazor Gul Khaskheli, Umair Farooque Arain, A. B. Baloch
The banana slices were subjected to pretreatment solutions for improving drying, physico-chemical and sensory characteristics. The pretreatments were applied with four different solutions including ascorbic acid, lemon juice, sodium chloride and honey. The banana slices were cut into 5 mm and 7 mm in size, about 120 g banana slice samples were dip in each pretreatment solution for ten min. The banana slice samples were dehydrated in dehydration chamber and dried at temperatures of 60 °C for 12 to 16 hrs. Each sample was observed for physico chemical characteristics such as pH, TSS, vitamin C, total sugar and ash % and sensory analysis of their color, aroma, taste, texture and overall acceptability were observed. The results obtained showed that the banana slices treated with ascorbic acid and honey solution has the highest value of vitamin C. The results obtained for sensory analysis showed the significant difference in aroma, taste, texture and overall acceptability scores recorded for the samples pretreated with honey solutions for ten min. It is concluded from the present study that pretreatment solutions have important role in determining the final quality characteristics of dried banana slices and it has great potential application in food industries.
{"title":"Application of Pretreatments on Banana Slices for Improving Drying Characteristics","authors":"A. H. Soomro, T. Miano, A. Marri, D. Kumar, Shazor Gul Khaskheli, Umair Farooque Arain, A. B. Baloch","doi":"10.7176/fsqm/103-06","DOIUrl":"https://doi.org/10.7176/fsqm/103-06","url":null,"abstract":"The banana slices were subjected to pretreatment solutions for improving drying, physico-chemical and sensory characteristics. The pretreatments were applied with four different solutions including ascorbic acid, lemon juice, sodium chloride and honey. The banana slices were cut into 5 mm and 7 mm in size, about 120 g banana slice samples were dip in each pretreatment solution for ten min. The banana slice samples were dehydrated in dehydration chamber and dried at temperatures of 60 °C for 12 to 16 hrs. Each sample was observed for physico chemical characteristics such as pH, TSS, vitamin C, total sugar and ash % and sensory analysis of their color, aroma, taste, texture and overall acceptability were observed. The results obtained showed that the banana slices treated with ascorbic acid and honey solution has the highest value of vitamin C. The results obtained for sensory analysis showed the significant difference in aroma, taste, texture and overall acceptability scores recorded for the samples pretreated with honey solutions for ten min. It is concluded from the present study that pretreatment solutions have important role in determining the final quality characteristics of dried banana slices and it has great potential application in food industries.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76848705","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}
Tchikoua Roger, Etoundi Abanda Simon Wilfred, Sado Kamdem Sylvain Leroy, Essia-Ngang Jean Justin
The aim of this work was to study the evolution of microbiological and selected physicochemical parameters during the production of Digue, food obtained from the addition of the paste of roasted Arachis hypogaea (peanuts) in Yam Digue, fermented juice of Cucurbita maxima (pumpkin). The evolution of the microbial flora, the content of reducing sugars, total polyphenols, phosphorus, potassium and titratable acidity were measured during 30 days. Microbiological analysis at the start of fermentation revealed the presence of 03 groups of pathogenic germs such as staphylococci, enterobacteria and moulds with concentrations of 3.2, 3.8 and 3.24 Log10CFU/ml respectively. We also observed the presence of lactic acid bacteria (LAB) which were are the most represented bacterial flora in the medium with a microbial load of 5.2Log10CFU/ml. During fermentation, enterobacteria, staphylococci and moulds respectively reached maximum values of 3.2, 3.8 and 3.2log10CFU/ml on the 7th day. However, after the 21st day, enterobacteria and mould were eliminated, unlike staphylococci which were completely inhibited only on the 28th day. The highest phosphorus and potassium contents were recorded on the 21st day with values of 0.29% and 2.5% respectively. On the 14th day, the LAB yielded much higher microbial concentration of 8.9Log10CFU/ml which also led to the optimum production of titratable acidity (1.2%) in the medium. During the same period, the sugar content increased by 2.3% and the polyphenols were eliminated at 100%. The data obtained in this work reveal the elimination of microbial growth and increasing the physicochemical qualities at the 21th day with fermentation. Thus, it would be recommended for producers to ferment it for over 21 days as result of appreciable yield in terms of microbial, organoleptic and chemical qualities.
{"title":"Effect of Fermentation on the Microbial and Nutrient Composition of Digue: A Fermented Food Obtained with Pumpkin (Cucurbita maxima) and Peanut (Arachis hypogaea)","authors":"Tchikoua Roger, Etoundi Abanda Simon Wilfred, Sado Kamdem Sylvain Leroy, Essia-Ngang Jean Justin","doi":"10.7176/fsqm/103-05","DOIUrl":"https://doi.org/10.7176/fsqm/103-05","url":null,"abstract":"The aim of this work was to study the evolution of microbiological and selected physicochemical parameters during the production of Digue, food obtained from the addition of the paste of roasted Arachis hypogaea (peanuts) in Yam Digue, fermented juice of Cucurbita maxima (pumpkin). The evolution of the microbial flora, the content of reducing sugars, total polyphenols, phosphorus, potassium and titratable acidity were measured during 30 days. Microbiological analysis at the start of fermentation revealed the presence of 03 groups of pathogenic germs such as staphylococci, enterobacteria and moulds with concentrations of 3.2, 3.8 and 3.24 Log10CFU/ml respectively. We also observed the presence of lactic acid bacteria (LAB) which were are the most represented bacterial flora in the medium with a microbial load of 5.2Log10CFU/ml. During fermentation, enterobacteria, staphylococci and moulds respectively reached maximum values of 3.2, 3.8 and 3.2log10CFU/ml on the 7th day. However, after the 21st day, enterobacteria and mould were eliminated, unlike staphylococci which were completely inhibited only on the 28th day. The highest phosphorus and potassium contents were recorded on the 21st day with values of 0.29% and 2.5% respectively. On the 14th day, the LAB yielded much higher microbial concentration of 8.9Log10CFU/ml which also led to the optimum production of titratable acidity (1.2%) in the medium. During the same period, the sugar content increased by 2.3% and the polyphenols were eliminated at 100%. The data obtained in this work reveal the elimination of microbial growth and increasing the physicochemical qualities at the 21th day with fermentation. Thus, it would be recommended for producers to ferment it for over 21 days as result of appreciable yield in terms of microbial, organoleptic and chemical qualities.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78818534","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}
Nibo Beneberu, Wossenie Shibabaw, K. Getahun, Kefyalew Alemayehu
The study was conducted to investigate the effects of non-genetic factors on Milk production traits of pure Jersey dairy cattle semi-intensively managed at on station. A total of 2912 records from pure Jersey dairy cattle were collected from 1986 to 2019 and analysed by (SAS, version 9.0). The overall least squares mean (LSM±SE) for lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL) were 2166.10±26.71 Litres, 6.37±0.05 Litres and 344.89±3.81 days, respectively. Lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL) were influenced by non-genetic factors such as animal group, year and parity. But, milk production traits were not affected by calving season. Knowledge on the effect of these non-genetic factors on milk production traits would help in making management decisions for improvement of the herds.
{"title":"Effect of Non-genetic Factors on Milk Production Traits of Pure Jersey Dairy Cattle in Central Highland Ethiopia","authors":"Nibo Beneberu, Wossenie Shibabaw, K. Getahun, Kefyalew Alemayehu","doi":"10.7176/fsqm/103-02","DOIUrl":"https://doi.org/10.7176/fsqm/103-02","url":null,"abstract":"The study was conducted to investigate the effects of non-genetic factors on Milk production traits of pure Jersey dairy cattle semi-intensively managed at on station. A total of 2912 records from pure Jersey dairy cattle were collected from 1986 to 2019 and analysed by (SAS, version 9.0). The overall least squares mean (LSM±SE) for lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL) were 2166.10±26.71 Litres, 6.37±0.05 Litres and 344.89±3.81 days, respectively. Lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL) were influenced by non-genetic factors such as animal group, year and parity. But, milk production traits were not affected by calving season. Knowledge on the effect of these non-genetic factors on milk production traits would help in making management decisions for improvement of the herds.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"237 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76846836","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}
Ethiopia is one of the developing countries in Africa with a huge livestock population. The huge and diverse cattle populations, diverse and favorable agro-ecology for dairying, long-standing culture of dairy products consumption, increasing demand for dairy products in urban areas, potential of dairying in the country and favorable policy are indicators of dairy production. However, the production and productivity of dairy animals in general is insufficient and this results in short supply of dairy products. The main objective of this review paper is to assess the major challenges and opportunities of milk production in urban dairy farms in Ethiopia. Urban dairy farming is emerging as an important component of the milk production system based on cross breed dairy stock and purchased conserved feeds. Urban milk farming system is concentrated in and around major cities, and towns characterized by a high demand for milk and milk products. The challenges for dairying vary from one location to another or from one production system to another production system. These challenges can be technical like genotype related constraints and reproductive wastage, shortage of animal feed and water resources, shortage of land, animal health problems and non-technical constraints like institutional challenges such as inadequate extension and training services, limited availability of credit to the dairy farmer, absence of operational breeding strategy and policy, waste disposal, limited access and high cost of dairy heifers/cows. The opportunities of milk production in urban dairy farms in Ethiopia such as livestock genetic resources and production system, accesses to services, indigenous knowledge, demand for consumption of milk and milk products and income generation and employment opportunity. Dairying is constitutes an important part of the Ethiopian urban dairy sector, a careful planning of dairy policy, technical and institutional intervention and establishment of dairy processing industries are required for the generation of appropriate and demand driven technologies in order to attain sustainable dairy farm development. Keywords : agro-ecology, cattle, challenges, feed, genotype, milk production, opportunities, Urban DOI: 10.7176/FSQM/102-02 Publication date: November 30 th 2020
{"title":"Challenges and Opportunities of Milk Production in Urban Dairy Farms in Ethiopia: A Review","authors":"Nibo Beneberu","doi":"10.7176/jbah/10-21-01","DOIUrl":"https://doi.org/10.7176/jbah/10-21-01","url":null,"abstract":"Ethiopia is one of the developing countries in Africa with a huge livestock population. The huge and diverse cattle populations, diverse and favorable agro-ecology for dairying, long-standing culture of dairy products consumption, increasing demand for dairy products in urban areas, potential of dairying in the country and favorable policy are indicators of dairy production. However, the production and productivity of dairy animals in general is insufficient and this results in short supply of dairy products. The main objective of this review paper is to assess the major challenges and opportunities of milk production in urban dairy farms in Ethiopia. Urban dairy farming is emerging as an important component of the milk production system based on cross breed dairy stock and purchased conserved feeds. Urban milk farming system is concentrated in and around major cities, and towns characterized by a high demand for milk and milk products. The challenges for dairying vary from one location to another or from one production system to another production system. These challenges can be technical like genotype related constraints and reproductive wastage, shortage of animal feed and water resources, shortage of land, animal health problems and non-technical constraints like institutional challenges such as inadequate extension and training services, limited availability of credit to the dairy farmer, absence of operational breeding strategy and policy, waste disposal, limited access and high cost of dairy heifers/cows. The opportunities of milk production in urban dairy farms in Ethiopia such as livestock genetic resources and production system, accesses to services, indigenous knowledge, demand for consumption of milk and milk products and income generation and employment opportunity. Dairying is constitutes an important part of the Ethiopian urban dairy sector, a careful planning of dairy policy, technical and institutional intervention and establishment of dairy processing industries are required for the generation of appropriate and demand driven technologies in order to attain sustainable dairy farm development. Keywords : agro-ecology, cattle, challenges, feed, genotype, milk production, opportunities, Urban DOI: 10.7176/FSQM/102-02 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85842632","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}
Groundnut plays an important role as a food as well as cash crop in Ethiopia. Its production in Ethiopia is found to be constrained by several biotic and abiotic factors. To this end, this study was done with the objective of identifying the high yielding, biotic and abiotic resistance or tolerance varieties in 2019. A total of six varieties were evaluated in RCBD. AMMI showed that environments, varieties and their interaction effects were significantly different. The stability and high yielding ability of the varieties has been graphically depicted by the AMMI bi-plot. The variation for seed yield among the varieties for each variety was significant at different environments. Varieties G1 (Bulki), G6 (Babile2) and G4 (Werer962) were specifically adapted to high yielding environments. G2 (Shulamiz) was the most unstable variety. G1 (Bulki) was more stable in comparison to other varieties. In GGE bi-plot; IPCA 1 and IPCA 2 explained 48.07% and 25.93%, respectively, of groundnut variety by environment interaction and made a total of 74.00% of variation. Therefore, Bulki (1075kg ha -1 ) and Babile2 (1030kg ha -1 ) were most stable recommended for the study area and similar agro-ecologies and Fedis was the ideal environment for groundnut production. Keywords: AMMI, G x E interaction, Groundnut DOI: 10.7176/FSQM/102-04 Publication date: November 30 th 2020
在埃塞俄比亚，花生既是粮食作物，也是经济作物，发挥着重要作用。它在埃塞俄比亚的生产被发现受到几种生物和非生物因素的限制。为此，本研究的目的是在2019年鉴定高产、生物和非生物抗性或耐受性品种。共对6个品种进行了RCBD评价。AMMI结果表明，环境、品种及其互作效应存在显著差异。AMMI双图对各品种的稳定性和高产能力进行了较为直观的描述。不同环境下，各品种间种子产量差异显著。品种G1 (Bulki)、G6 (Babile2)和G4 (Werer962)专门适应高产环境。G2(舒拉米兹)是最不稳定的品种。G1 (Bulki)比其他品种更稳定。在GGE双图中;IPCA 1和IPCA 2对花生品种环境互作的贡献率分别为48.07%和25.93%，总贡献率为74.00%。因此，Bulki (1075kg ha -1)和Babile2 (1030kg ha -1)是研究区和类似农业生态最稳定的推荐品种，而Fedis是花生生产的理想环境。关键词:AMMI, G x E相互作用，花生DOI: 10.7176/FSQM/102-04出版日期:2020年11月30日
{"title":"Performance Evaluation of Groundnut Varieties in Eastern Parts of Ethiopia","authors":"Habte Berhanu","doi":"10.7176/fsqm/102-04","DOIUrl":"https://doi.org/10.7176/fsqm/102-04","url":null,"abstract":"Groundnut plays an important role as a food as well as cash crop in Ethiopia. Its production in Ethiopia is found to be constrained by several biotic and abiotic factors. To this end, this study was done with the objective of identifying the high yielding, biotic and abiotic resistance or tolerance varieties in 2019. A total of six varieties were evaluated in RCBD. AMMI showed that environments, varieties and their interaction effects were significantly different. The stability and high yielding ability of the varieties has been graphically depicted by the AMMI bi-plot. The variation for seed yield among the varieties for each variety was significant at different environments. Varieties G1 (Bulki), G6 (Babile2) and G4 (Werer962) were specifically adapted to high yielding environments. G2 (Shulamiz) was the most unstable variety. G1 (Bulki) was more stable in comparison to other varieties. In GGE bi-plot; IPCA 1 and IPCA 2 explained 48.07% and 25.93%, respectively, of groundnut variety by environment interaction and made a total of 74.00% of variation. Therefore, Bulki (1075kg ha -1 ) and Babile2 (1030kg ha -1 ) were most stable recommended for the study area and similar agro-ecologies and Fedis was the ideal environment for groundnut production. Keywords: AMMI, G x E interaction, Groundnut DOI: 10.7176/FSQM/102-04 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86528809","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}
This study was conducted to assess the impact of calcium chloride dipping and beeswax coating on the sensory quality and shelf-life of nectarine fruits. The experiment was done under Holeta, Ethiopia condition since 2018. Nectarine fruits of variety ‘89-16N’ were harvested from Holeta Agricultural Research Center orchard and subjected to the combination of four CaCl 2 levels (0, 1.5, 3.0 and 4.5%) and three levels (0, 3 and 6%) of beeswax. The experiment was arranged in a completely randomized design with factorial arrangement in three replications. All the treatments were stored at ambient condition. The data were collected every five days interval. The results revealed that CaCl 2 dipping and beeswax coating had positively influenced the sensory quality and shelf-life of nectarine fruits. The best results were consistently obtained from the combination of 4.5% CaCl 2 and 3.0% beeswax for most of the sensory quality attributes and storage periods. Therefore, CaCl 2 dipping and beeswax coating particularly, 4.5% CaCl 2 +3% beeswax, could be considered for maintaining the sensory quality and extending the shelf-life of nectarine fruits. This study will be contributed to the existing literature by assessing the influence of calcium chloride dipping and beeswax coating on the sensory quality and shelf life of nectarine fruits.
{"title":"Impact of Calcium Chloride Dipping and Beeswax Coating on the Sensory Quality and Shelf Life of Nectarine (Prunus persica (L.) Batsch var. Nucipersica) Fruits","authors":"Getaneh Seleshi, K. Woldetsadik, M. Azene","doi":"10.7176/jnsr/11-21-03","DOIUrl":"https://doi.org/10.7176/jnsr/11-21-03","url":null,"abstract":"This study was conducted to assess the impact of calcium chloride dipping and beeswax coating on the sensory quality and shelf-life of nectarine fruits. The experiment was done under Holeta, Ethiopia condition since 2018. Nectarine fruits of variety ‘89-16N’ were harvested from Holeta Agricultural Research Center orchard and subjected to the combination of four CaCl 2 levels (0, 1.5, 3.0 and 4.5%) and three levels (0, 3 and 6%) of beeswax. The experiment was arranged in a completely randomized design with factorial arrangement in three replications. All the treatments were stored at ambient condition. The data were collected every five days interval. The results revealed that CaCl 2 dipping and beeswax coating had positively influenced the sensory quality and shelf-life of nectarine fruits. The best results were consistently obtained from the combination of 4.5% CaCl 2 and 3.0% beeswax for most of the sensory quality attributes and storage periods. Therefore, CaCl 2 dipping and beeswax coating particularly, 4.5% CaCl 2 +3% beeswax, could be considered for maintaining the sensory quality and extending the shelf-life of nectarine fruits. This study will be contributed to the existing literature by assessing the influence of calcium chloride dipping and beeswax coating on the sensory quality and shelf life of nectarine fruits.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87180064","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}
The aim of this study was to develop nutritionally enhanced and healthy bread through incorporation of tef flour to wheat flour. Accordingly, the influence of tef (brown and white) flour incorporation (0 -40% tef flour) on wheat-tef blend flour physicochemical properties, baking characteristics and bread nutritional and sensorial qualities was evaluated. Incorporation of tef flour significantly increased water absorption capacity (57.67 to 97.00%), reduced both wet gluten (29.33 to 13.89 %) and dry gluten (12.03 to 6.37 %) content of composite flour. All the tef containing bread showed better mineral content (Ca, Fe, Mn, Zn, Mg, K and Na), good fiber and fat content as compared to wheat flour bread. Moreover, the bread specific volume decreased from 3.80 to 2.91 and the bake loss content increased from 17.52 to 30.94 with increase in tef flour from 0 to 40% in composite blends. The sensory attributes scores of the color, aroma, odor, texture and overall acceptability decreased. However, it could be concluded that breads supplemented with 15% tef flour showed acceptable sensory quality and enhanced nutritionally properties. Keywords : tef; composite flour; gluten; nutritional composition; bread quality DOI: 10.7176/FSQM/102-03 Publication date: November 30 th 2020
{"title":"Development and Optimization of Nutritionally Enhanced Wheat Breads Supplemented with tef (Eragrostistef (Zucc.) Trotter) Grain Flour","authors":"Tamrat Kore","doi":"10.7176/fsqm/102-03","DOIUrl":"https://doi.org/10.7176/fsqm/102-03","url":null,"abstract":"The aim of this study was to develop nutritionally enhanced and healthy bread through incorporation of tef flour to wheat flour. Accordingly, the influence of tef (brown and white) flour incorporation (0 -40% tef flour) on wheat-tef blend flour physicochemical properties, baking characteristics and bread nutritional and sensorial qualities was evaluated. Incorporation of tef flour significantly increased water absorption capacity (57.67 to 97.00%), reduced both wet gluten (29.33 to 13.89 %) and dry gluten (12.03 to 6.37 %) content of composite flour. All the tef containing bread showed better mineral content (Ca, Fe, Mn, Zn, Mg, K and Na), good fiber and fat content as compared to wheat flour bread. Moreover, the bread specific volume decreased from 3.80 to 2.91 and the bake loss content increased from 17.52 to 30.94 with increase in tef flour from 0 to 40% in composite blends. The sensory attributes scores of the color, aroma, odor, texture and overall acceptability decreased. However, it could be concluded that breads supplemented with 15% tef flour showed acceptable sensory quality and enhanced nutritionally properties. Keywords : tef; composite flour; gluten; nutritional composition; bread quality DOI: 10.7176/FSQM/102-03 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86404582","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}
Herbal teas are gaining popularity and acceptance due to their sensory and health benefits. The demand for moringa tea currently increased in Ethiopia due to its nutritional and medicinal values. However, using moringa alone is difficult due to its poor sensory appeal and adding sugar to enhance the sensory has implications for health. The purpose of this study was to optimize the sensory properties (taste and aroma) of formulated herbal teas in addition to evaluating the antioxidant properties of the formulated herbal tea from dried moringa and stevia leaves. Seven moringa-based herbal teas were brewed with stevia ranging from 0 to 35% with five-level (5) and compared for their sensory and antioxidant properties. The moringa tea infusion and commercial green tea were considered as control. The results of sensory analysis showed that herbal tea brewed with 20-35% stevia in the formulation results in higher sweetness compared to 100%-moringa and green tea. Herbal tea brewed with 20-35% stevia in the formulation results in the highest in antioxidant (DPPH scavenging capacity, ferric reducing power and total antioxidant activities) values comparable to 100%-moringa. This study provides evidence that adding stevia to moringa improves the sensory and antioxidant properties without compromising its health-promoting compounds. Keywords: Moringa, stevia, phenolic content, antioxidant activity, herbal tea, sensory, herbal infusion. DOI: 10.7176/FSQM/102-01 Publication date: November 30 th 2020
{"title":"Antioxidant and Sensory Properties of Herbal Teas Formulated from Dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves","authors":"A. Kinki","doi":"10.7176/fsqm/102-01","DOIUrl":"https://doi.org/10.7176/fsqm/102-01","url":null,"abstract":"Herbal teas are gaining popularity and acceptance due to their sensory and health benefits. The demand for moringa tea currently increased in Ethiopia due to its nutritional and medicinal values. However, using moringa alone is difficult due to its poor sensory appeal and adding sugar to enhance the sensory has implications for health. The purpose of this study was to optimize the sensory properties (taste and aroma) of formulated herbal teas in addition to evaluating the antioxidant properties of the formulated herbal tea from dried moringa and stevia leaves. Seven moringa-based herbal teas were brewed with stevia ranging from 0 to 35% with five-level (5) and compared for their sensory and antioxidant properties. The moringa tea infusion and commercial green tea were considered as control. The results of sensory analysis showed that herbal tea brewed with 20-35% stevia in the formulation results in higher sweetness compared to 100%-moringa and green tea. Herbal tea brewed with 20-35% stevia in the formulation results in the highest in antioxidant (DPPH scavenging capacity, ferric reducing power and total antioxidant activities) values comparable to 100%-moringa. This study provides evidence that adding stevia to moringa improves the sensory and antioxidant properties without compromising its health-promoting compounds. Keywords: Moringa, stevia, phenolic content, antioxidant activity, herbal tea, sensory, herbal infusion. DOI: 10.7176/FSQM/102-01 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84789335","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}
Nigella Sativa has long been used as a spice, food preservatives and in many countries as herbal medicine. This study was carried out to screen the Phytochemical, evaluate the LD 50 and sub-chronic studies of methanol seeds extract of Nigella sativa (ASENS) in rats. Qualitative and quantitative phytochemicals were determined using standard methods. A total of twenty five rats were used for acute toxicity (LD 50 , oral, rat) and sub-chronic toxicity. For the sub-chronic toxicity twelve rats were divided into four groups of three rats each. Group I served as normal control, groups II, III, IV were administered orally with ASENS at doses of 10, 100 and 1000mg/kg body weight respectively for four weeks. Phytochemical analysis revealed the presence of tannins, saponins, alkaloids and flavonoids at different concentrations with cardiac glycosides having the highest. Acute toxicity study shows no sign of toxicity or mortality up to dose of 5000mg/kg while sub-chronic toxicity showed a significant decrease (p<0.05) in serum liver enzymes activities (AST and ALT), serum concentration of total protein, urea, K + , and creatinine with significant increase (p<0.05) in ALP activity and serum concentrations of Na + , Cl - , and HCO - in groups II to IV in dose dependent pattern compared to the normal control. Therefore, findings showed that there are no toxic effects of ASENS on rat ’ s liver and kidneys functions indices as evidence by biochemical parameters and also it’s relatively safe at administered doses. Keywords: Nigella sativa , acute toxicity, Sub-chronic toxicity and seed extract. DOI: 10.7176/FSQM/102-06 Publication date: November 30 th 2020
{"title":"Phytochemical Screening, LD50 Determination and Sub-Chronic Toxicity Studies of Methanol Seeds Extract of Nigella Sativa","authors":"A. Muazu","doi":"10.7176/fsqm/102-06","DOIUrl":"https://doi.org/10.7176/fsqm/102-06","url":null,"abstract":"Nigella Sativa has long been used as a spice, food preservatives and in many countries as herbal medicine. This study was carried out to screen the Phytochemical, evaluate the LD 50 and sub-chronic studies of methanol seeds extract of Nigella sativa (ASENS) in rats. Qualitative and quantitative phytochemicals were determined using standard methods. A total of twenty five rats were used for acute toxicity (LD 50 , oral, rat) and sub-chronic toxicity. For the sub-chronic toxicity twelve rats were divided into four groups of three rats each. Group I served as normal control, groups II, III, IV were administered orally with ASENS at doses of 10, 100 and 1000mg/kg body weight respectively for four weeks. Phytochemical analysis revealed the presence of tannins, saponins, alkaloids and flavonoids at different concentrations with cardiac glycosides having the highest. Acute toxicity study shows no sign of toxicity or mortality up to dose of 5000mg/kg while sub-chronic toxicity showed a significant decrease (p<0.05) in serum liver enzymes activities (AST and ALT), serum concentration of total protein, urea, K + , and creatinine with significant increase (p<0.05) in ALP activity and serum concentrations of Na + , Cl - , and HCO - in groups II to IV in dose dependent pattern compared to the normal control. Therefore, findings showed that there are no toxic effects of ASENS on rat ’ s liver and kidneys functions indices as evidence by biochemical parameters and also it’s relatively safe at administered doses. Keywords: Nigella sativa , acute toxicity, Sub-chronic toxicity and seed extract. DOI: 10.7176/FSQM/102-06 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85161171","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}
S. Bassey, L. Aburime, Fila Winifred, R. Ako, C. Odey, F. Odey
Impact of variable standard preparation methods on the proximate, vitamins, fatty acids, minerals and amino acids compositions of groundnut soups were assessed using standard methods. Toasted groundnut soups (TGS) and raw groundnut soups (RGS) were rich in arginine (2.19 ± 0.00 % and 3.57 ±0.00 %) and leucine (1.37 ± 0.00 % and 2.80 ±0.00 %) respectively. TGS had significantly (p 0.05). The soups were rich in dietary fibre, fats and energy. RGS had higher α-carotenoids, β-carotenoids, β-cryptoxanthin and vitamin A contents. The soups have variable but rich nutrients needed for optimal body function. Keywords: Groundnuts, soups, amino acid, fatty acid, proximate mineral DOI: 10.7176/FSQM/102-05 Publication date: November 30 th 2020
{"title":"Impact of Indigenous Methods of Preparation and Cooking on the Proximate, Mineral, Vitamins, Amino and Fatty Acids Compositions of Groundnut Soups Prepared in Cross River State, Nigeria","authors":"S. Bassey, L. Aburime, Fila Winifred, R. Ako, C. Odey, F. Odey","doi":"10.7176/fsqm/102-05","DOIUrl":"https://doi.org/10.7176/fsqm/102-05","url":null,"abstract":"Impact of variable standard preparation methods on the proximate, vitamins, fatty acids, minerals and amino acids compositions of groundnut soups were assessed using standard methods. Toasted groundnut soups (TGS) and raw groundnut soups (RGS) were rich in arginine (2.19 ± 0.00 % and 3.57 ±0.00 %) and leucine (1.37 ± 0.00 % and 2.80 ±0.00 %) respectively. TGS had significantly (p 0.05). The soups were rich in dietary fibre, fats and energy. RGS had higher α-carotenoids, β-carotenoids, β-cryptoxanthin and vitamin A contents. The soups have variable but rich nutrients needed for optimal body function. Keywords: Groundnuts, soups, amino acid, fatty acid, proximate mineral DOI: 10.7176/FSQM/102-05 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89232667","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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