Pub Date : 2018-03-12DOI: 10.4172/2157-7110.1000722
Bah Hb, X. Du, H. Zheng, X. Wang, A. Diallo, H. Bah, S. Soualiou
Seeds from the African locust bean (ALB; Parkia biglobosa) are commonly used in West African diets. This study investigated the effect of microporous and native corn starches as binders on textural properties of ALB bouillon cubes, using gas chromatography–mass spectrometry (GC-MS) to ascertain volatile flavor compounds in each ALB cube sample and using texture profile analysis (TPA) to the determine textural properties of each cube. In total, 39 volatile compounds were identified, (i.e., hydrocarbons, pyrazines, aldehydes, ketones, alcohols, esters, heteroaromatic compounds, and acids). We used principal component analysis (PCA) to compare aroma profiles of different ALB bouillon cubes by separating them into two groups (F1 and F2). Variation in microporous corn starch-derived ALB bouillon cubes (ALB (MS)) was 61.57% and native corn starch (ALB (NS)) was 38.43%. Characteristics of ALB (MS) are higher concentrations of 3-Isopropylbenzaldehyde (44.85%) and 3-Nonen- 5-yne (6.3%) and slightly lower concentrations of pyrazine and tetramethyl (25.99%) compared to ALB (NS), where we found slightly higher concentrations of benzaldehyde and 4-(1-methylethyl) (15.75%) and pyrazine and tetramethyl- (43.5%). Additional characteristics of ALB (MS) are increased hardness (14751.66) compared to ALB (NS). Accordingly, ALB (MS) bouillon cubes required more strength to compress, while ALB (NS) bouillon cubes required less. Further relevant studies should be conducted to better understand the underlying mechanisms involved to improve sustainability and product acceptability to consumers.
{"title":"Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes","authors":"Bah Hb, X. Du, H. Zheng, X. Wang, A. Diallo, H. Bah, S. Soualiou","doi":"10.4172/2157-7110.1000722","DOIUrl":"https://doi.org/10.4172/2157-7110.1000722","url":null,"abstract":"Seeds from the African locust bean (ALB; Parkia biglobosa) are commonly used in West African diets. This study investigated the effect of microporous and native corn starches as binders on textural properties of ALB bouillon cubes, using gas chromatography–mass spectrometry (GC-MS) to ascertain volatile flavor compounds in each ALB cube sample and using texture profile analysis (TPA) to the determine textural properties of each cube. In total, 39 volatile compounds were identified, (i.e., hydrocarbons, pyrazines, aldehydes, ketones, alcohols, esters, heteroaromatic compounds, and acids). We used principal component analysis (PCA) to compare aroma profiles of different ALB bouillon cubes by separating them into two groups (F1 and F2). Variation in microporous corn starch-derived ALB bouillon cubes (ALB (MS)) was 61.57% and native corn starch (ALB (NS)) was 38.43%. Characteristics of ALB (MS) are higher concentrations of 3-Isopropylbenzaldehyde (44.85%) and 3-Nonen- 5-yne (6.3%) and slightly lower concentrations of pyrazine and tetramethyl (25.99%) compared to ALB (NS), where we found slightly higher concentrations of benzaldehyde and 4-(1-methylethyl) (15.75%) and pyrazine and tetramethyl- (43.5%). Additional characteristics of ALB (MS) are increased hardness (14751.66) compared to ALB (NS). Accordingly, ALB (MS) bouillon cubes required more strength to compress, while ALB (NS) bouillon cubes required less. Further relevant studies should be conducted to better understand the underlying mechanisms involved to improve sustainability and product acceptability to consumers.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78503798","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 : 2018-02-16DOI: 10.4172/2157-7110.1000718
Ng Mh, Choo Ym, Ch. Ch, Hashim Ma
Palm oil is the richest source of natural tocotrienols. Tocols in palm consists of both tocopherols and tocotrienol in the amount between 600 ppm-1,000 ppm in crude palm oil. Both tocopherols and tocotrienols have been found to be beneficial to health with the tocotrienols exhibit more powerful antioxidant and anti-cancer power than the tocopherols. Effort has been made to extract and recover the valuable tocols from palm oil, where they are being made into food fortifier, nutritional supplements or as ingredients in cosmetics formulations. This paper reports on the application of supercritical fluid chromatography (SFC) for such purpose. The process and feasibility of extraction and recovery of tocols from palm using SFC are reported whereby it was found that the SFC is able to purify the palm tocols in consistent purity and production rate with no effect on the processing time. Tocols with 20% purity were obtained in one chromatographic step with SFC, using carbon dioxide as the mobile phase and ethanol as modifier at 600°C and 190 bars with specific production rate between 16-31 g.kg-1 min. The purity of the end product and production rate however, can be greatly enhanced with the introduction of a pre-treatment step, prior to the purification by SFC. The purity of the end product increased by more than three folds with the introduction of the pre-treatment step. The purity and specific production rate of the tocols obtained from pre-treated palm oil were 70% and 446.8-844.6 g.kg-1 min respectively.
{"title":"Tocotrienols Concentration Using Packed Column Supercritical Fluid","authors":"Ng Mh, Choo Ym, Ch. Ch, Hashim Ma","doi":"10.4172/2157-7110.1000718","DOIUrl":"https://doi.org/10.4172/2157-7110.1000718","url":null,"abstract":"Palm oil is the richest source of natural tocotrienols. Tocols in palm consists of both tocopherols and tocotrienol in the amount between 600 ppm-1,000 ppm in crude palm oil. Both tocopherols and tocotrienols have been found to be beneficial to health with the tocotrienols exhibit more powerful antioxidant and anti-cancer power than the tocopherols. Effort has been made to extract and recover the valuable tocols from palm oil, where they are being made into food fortifier, nutritional supplements or as ingredients in cosmetics formulations. This paper reports on the application of supercritical fluid chromatography (SFC) for such purpose. The process and feasibility of extraction and recovery of tocols from palm using SFC are reported whereby it was found that the SFC is able to purify the palm tocols in consistent purity and production rate with no effect on the processing time. Tocols with 20% purity were obtained in one chromatographic step with SFC, using carbon dioxide as the mobile phase and ethanol as modifier at 600°C and 190 bars with specific production rate between 16-31 g.kg-1 min. The purity of the end product and production rate however, can be greatly enhanced with the introduction of a pre-treatment step, prior to the purification by SFC. The purity of the end product increased by more than three folds with the introduction of the pre-treatment step. The purity and specific production rate of the tocols obtained from pre-treated palm oil were 70% and 446.8-844.6 g.kg-1 min respectively.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"143 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74903156","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 : 2018-02-09DOI: 10.4172/2157-7110.1000716
Hazuki Yoshinaga, H. Ushio, Y. Haga, S. Satoh
Since post-harvest improvement of food quality depends on the pre-harvest stage, controlling food quality at the pre-harvest stage is being recognized as an important aspect of food processing technology. n-3 Long-chain polyunsaturated fatty acids (n-3 LCPUFAs) are considered important factors in the suppression of cardiovascular disease and development of the infant brain and visual functions. Fish meat generally contains a larger amount of n-3 LCPUFAs than meat from terrestrial animals, but the amount of n-3 LCPUFAs in fish meat depends on their dietary fatty acid intake. In order to supply n-3 LCPUFAs to consumers, we developed a finishing-up method, through a 4-day lysine-deficient diet feeding for rainbow trout (Oncorhynchus mykiss) meat. This 4-day lysine deficiency did not affect fish body weight, while significantly increased the total lipid content in the muscle tissue. In addition, docosahexaenoic acid and total n-3 fatty acid contents increased significantly in the meat throughout the 4-day finishing treatment. We concluded that the finishing-up method using short-term lysine-deficient diet feeding enables us to enrich fish meat with n-3 fatty acids for human consumption.
{"title":"Pre-harvest Modulation of N-3 Long-chain Polyunsaturated Fatty Acids in Rainbow Trout Meat for Human Consumption","authors":"Hazuki Yoshinaga, H. Ushio, Y. Haga, S. Satoh","doi":"10.4172/2157-7110.1000716","DOIUrl":"https://doi.org/10.4172/2157-7110.1000716","url":null,"abstract":"Since post-harvest improvement of food quality depends on the pre-harvest stage, controlling food quality at the pre-harvest stage is being recognized as an important aspect of food processing technology. n-3 Long-chain polyunsaturated fatty acids (n-3 LCPUFAs) are considered important factors in the suppression of cardiovascular disease and development of the infant brain and visual functions. Fish meat generally contains a larger amount of n-3 LCPUFAs than meat from terrestrial animals, but the amount of n-3 LCPUFAs in fish meat depends on their dietary fatty acid intake. In order to supply n-3 LCPUFAs to consumers, we developed a finishing-up method, through a 4-day lysine-deficient diet feeding for rainbow trout (Oncorhynchus mykiss) meat. This 4-day lysine deficiency did not affect fish body weight, while significantly increased the total lipid content in the muscle tissue. In addition, docosahexaenoic acid and total n-3 fatty acid contents increased significantly in the meat throughout the 4-day finishing treatment. We concluded that the finishing-up method using short-term lysine-deficient diet feeding enables us to enrich fish meat with n-3 fatty acids for human consumption.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"31 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82809085","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 : 2018-01-07DOI: 10.4172/2157-7110.1000779
E. Pérez, Cinthia Carola Rojas, A. Eliasson, Malin Sjöö
Structural components and their interaction with water are fundamental to dough functionality. By studying phase-separated systems the understanding of new formulas for bakery products can be improved. The phase separation, water and thermal properties of doughs from Andean grain flours and wheat flour substituted by Andean grain flours at two levels (25% and 50%) were investigated. Amaranth, canahua, and quinoa were used. Water and thermal properties at temperatures relevant for baking were analyzed by differential scanning calorimetry. Structures and particles in dough and phases were further observed under a microscope. By ultracentrifugation, amaranth flour dough was separated into nine phases, and quinoa flour into eight. This can be compared to four for wheat flour. Canahua dough remained partially unseparated. The changes in the volume fraction of phases, thermal properties, and water properties were substantially influenced by the specific Andean grain flour and the amount used. The substitution of wheat flour by Andean grain flour at the 25% level affected the properties of the dough phases, whereas wheat flour dominated the overall phase separation into four phases. At higher levels of substitution, the separation behavior was further affected, with more phases and less clear separation. When comparing different levels of substitution, the amount of freezable water in the dough was most affected by the addition of 25% amaranth flour.
{"title":"Phase Separation, Water and Thermal Properties of Andean Grain Flours andtheir Effect on Wheat Flour Dough","authors":"E. Pérez, Cinthia Carola Rojas, A. Eliasson, Malin Sjöö","doi":"10.4172/2157-7110.1000779","DOIUrl":"https://doi.org/10.4172/2157-7110.1000779","url":null,"abstract":"Structural components and their interaction with water are fundamental to dough functionality. By studying phase-separated systems the understanding of new formulas for bakery products can be improved. The phase separation, water and thermal properties of doughs from Andean grain flours and wheat flour substituted by Andean grain flours at two levels (25% and 50%) were investigated. Amaranth, canahua, and quinoa were used. Water and thermal properties at temperatures relevant for baking were analyzed by differential scanning calorimetry. Structures and particles in dough and phases were further observed under a microscope. By ultracentrifugation, amaranth flour dough was separated into nine phases, and quinoa flour into eight. This can be compared to four for wheat flour. Canahua dough remained partially unseparated. The changes in the volume fraction of phases, thermal properties, and water properties were substantially influenced by the specific Andean grain flour and the amount used. The substitution of wheat flour by Andean grain flour at the 25% level affected the properties of the dough phases, whereas wheat flour dominated the overall phase separation into four phases. At higher levels of substitution, the separation behavior was further affected, with more phases and less clear separation. When comparing different levels of substitution, the amount of freezable water in the dough was most affected by the addition of 25% amaranth flour.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"750 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2018-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76905040","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 : 2018-01-01DOI: 10.4172/2157-7110-C6-092
pNatalia SzczepanskaBlazej Kudlak Anna Dolega, Jacek Namiesnikp
{"title":"Food security: its components and challenges","authors":"pNatalia SzczepanskaBlazej Kudlak Anna Dolega, Jacek Namiesnikp","doi":"10.4172/2157-7110-C6-092","DOIUrl":"https://doi.org/10.4172/2157-7110-C6-092","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73245348","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 : 2018-01-01DOI: 10.4172/2157-7110.1000768
A. Jo, Oladunmoye Mk, Afolami Oi
The natural and inoculation fermentation of carrot-enriched and non- enriched walnut was carried out for 5 days. Freshly prepared Bacillus subtilis b17a, Lactobacillus lactis strain SFL8, and consortium of both organisms were used as starter cultures. The invitro antimicrobial assay of fermented samples on Shigella dysenteriae was carried out using agar well diffusion method. The therapeutic properties of fermented walnut were studied in S. dysenteriae infected wistar albino rats by checking for the physical appearance and haematological parameters of blood of wistar albino rats. Unfermented African walnut had the highest diameter zones of inhibition on S. dysenteriae. Fermented broth cultures had the highest diameter zone of inhibitions on S. dysenteriae on the third day of fermentation and among the fermented samples, African walnut fermented with L. lactics had the highest zone of inhibition on S. dysenteriae (26.3 ± 0.19). Invivo therapeutic assay revealed that the groups of rat orogastrically dosed with S. dysenteriae had albino rats with symptoms of shigellosis 24 hours after infection. Following treatment, all the groups infected and treated on the third day had fully recovered except the groups treated with unfermented walnut, walnut fermented with B. subtilis and walnut fermented with L. lactics. Also, the white blood cell (WBC) of group treated with unfermented walnut (12.47 ± 0.13h × 109/L) was within the normal range (6.6-12.6 × 109/L) of WBC for an apparently healthy rat but was significantly higher when compared with the groups treated with fermented samples. Findings from this study have justified the use of the seed, bark and leaves of African walnut in traditional medicine to ease dysentery and other diseases.
{"title":"Therapeutic and Antimicrobial Effects of Fermented African Walnut Enriched with Carrot on Shigella dysenteriae Infected Wistar Albino Rat","authors":"A. Jo, Oladunmoye Mk, Afolami Oi","doi":"10.4172/2157-7110.1000768","DOIUrl":"https://doi.org/10.4172/2157-7110.1000768","url":null,"abstract":"The natural and inoculation fermentation of carrot-enriched and non- enriched walnut was carried out for 5 days. Freshly prepared Bacillus subtilis b17a, Lactobacillus lactis strain SFL8, and consortium of both organisms were used as starter cultures. The invitro antimicrobial assay of fermented samples on Shigella dysenteriae was carried out using agar well diffusion method. The therapeutic properties of fermented walnut were studied in S. dysenteriae infected wistar albino rats by checking for the physical appearance and haematological parameters of blood of wistar albino rats. Unfermented African walnut had the highest diameter zones of inhibition on S. dysenteriae. Fermented broth cultures had the highest diameter zone of inhibitions on S. dysenteriae on the third day of fermentation and among the fermented samples, African walnut fermented with L. lactics had the highest zone of inhibition on S. dysenteriae (26.3 ± 0.19). Invivo therapeutic assay revealed that the groups of rat orogastrically dosed with S. dysenteriae had albino rats with symptoms of shigellosis 24 hours after infection. Following treatment, all the groups infected and treated on the third day had fully recovered except the groups treated with unfermented walnut, walnut fermented with B. subtilis and walnut fermented with L. lactics. Also, the white blood cell (WBC) of group treated with unfermented walnut (12.47 ± 0.13h × 109/L) was within the normal range (6.6-12.6 × 109/L) of WBC for an apparently healthy rat but was significantly higher when compared with the groups treated with fermented samples. Findings from this study have justified the use of the seed, bark and leaves of African walnut in traditional medicine to ease dysentery and other diseases.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"45 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76521003","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 : 2018-01-01DOI: 10.4172/2157-7110.1000715
J. Williams, K. Vieira, S. Williams
It is common practice for many athletes and active adults to use protein supplements to enhance gains in lean muscle mass, and whey protein, in particular, is ideal due to its high levels of essential amino acids. Whey protein isolates, one of the most common forms of protein, are considered one of the best sources of protein available. To date, no studies have examined the relative performance of whey protein that has undergone the patent-pending Ingredient Optimized process in order to enhance its effects on muscle protein synthesis and lean muscle anabolism. As such, the primary aim of this study was to examine the relative benefit of this ioProtein whey protein isolate, in combination with resistance exercise, on several measures of body composition among a sample of athletes in comparison with those associated with an untreated whey protein isolate. Twenty healthy male and female adults, between the ages of 18 and 37 years, were recruited. Results indicated that individuals who supplemented with the Ingredient Optimized whey protein saw a significant improvement in fat-free mass (p<0.5) compared to those taking non-optimized, non-treated whey protein. Moreover, individuals supplementing with Ingredient Optimized whey protein also experienced significantly enhanced performance on bench press (p<0.5), squat (p<0.5), recovery time (p<0.5), and stomach discomfort (p<0.5), which was not reported from individuals taking the non-optimized control whey protein.
{"title":"The Effects of Supplementing Ingredient Optimized Whey Protein Isolate (ioProtein) Versus Whey Protein Comparator Following High Intensity Exercise for 8-Weeks","authors":"J. Williams, K. Vieira, S. Williams","doi":"10.4172/2157-7110.1000715","DOIUrl":"https://doi.org/10.4172/2157-7110.1000715","url":null,"abstract":"It is common practice for many athletes and active adults to use protein supplements to enhance gains in lean muscle mass, and whey protein, in particular, is ideal due to its high levels of essential amino acids. Whey protein isolates, one of the most common forms of protein, are considered one of the best sources of protein available. To date, no studies have examined the relative performance of whey protein that has undergone the patent-pending Ingredient Optimized process in order to enhance its effects on muscle protein synthesis and lean muscle anabolism. As such, the primary aim of this study was to examine the relative benefit of this ioProtein whey protein isolate, in combination with resistance exercise, on several measures of body composition among a sample of athletes in comparison with those associated with an untreated whey protein isolate. Twenty healthy male and female adults, between the ages of 18 and 37 years, were recruited. Results indicated that individuals who supplemented with the Ingredient Optimized whey protein saw a significant improvement in fat-free mass (p<0.5) compared to those taking non-optimized, non-treated whey protein. Moreover, individuals supplementing with Ingredient Optimized whey protein also experienced significantly enhanced performance on bench press (p<0.5), squat (p<0.5), recovery time (p<0.5), and stomach discomfort (p<0.5), which was not reported from individuals taking the non-optimized control whey protein.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"11 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86753865","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 : 2018-01-01DOI: 10.4172/2157-7110.1000763
P. Ekokotu, A. Irabor, O. Nwachi, A. Garuba
The aim of this research was to investigate the haematological profile of catfish C. gariepinus fingerlings, fed with varying of diets levels (0 g/kg, 20 g/kg, 40 g/kg, 60 g/kg and 80 g/kg) for 6 weeks. The findings revealed significant (P<0.05) differences in Packed Cell Volume (PCV), hemoglobin (Hb), Mean Corpuscular Hemoglobin (MCH) and Mean Corpuscular Hemoglobin Concentration (MCHC), Mean Corpuscular Volume (MCV) and the Red Blood Count (RBCs). Fish fed diet 2 possessed a higher PCV, MCHC and Hb compared to those fed diet 1 that was least in PCV and Hb, while diet 5 had the least in MCHC. The MCV and MCH were higher in fish fed diet 4 and diet 3 respectively, compared to samples fed diet 1 which was least. Inclusively, there was a momentous increase in leukocytes count (WBCs) in samples given varying levels of pawpaw seed powder meal (P<0.05) which was not noticed in control. The obtained blood characteristics of sampled catfish could be used comparatively to ascertain the wellbeing of fish on the consumption of pawpaw seed meal. The examination of the blood profile could also serve as easy identification keys to malnutrition, diseases and stress in cultured fish.
{"title":"Nutritive Potentials of Pawpaw (Carica Papaya) Seed Meal as Additive on the Haematological Profile of Catfish Fingerlings","authors":"P. Ekokotu, A. Irabor, O. Nwachi, A. Garuba","doi":"10.4172/2157-7110.1000763","DOIUrl":"https://doi.org/10.4172/2157-7110.1000763","url":null,"abstract":"The aim of this research was to investigate the haematological profile of catfish C. gariepinus fingerlings, fed with varying of diets levels (0 g/kg, 20 g/kg, 40 g/kg, 60 g/kg and 80 g/kg) for 6 weeks. The findings revealed significant (P<0.05) differences in Packed Cell Volume (PCV), hemoglobin (Hb), Mean Corpuscular Hemoglobin (MCH) and Mean Corpuscular Hemoglobin Concentration (MCHC), Mean Corpuscular Volume (MCV) and the Red Blood Count (RBCs). Fish fed diet 2 possessed a higher PCV, MCHC and Hb compared to those fed diet 1 that was least in PCV and Hb, while diet 5 had the least in MCHC. The MCV and MCH were higher in fish fed diet 4 and diet 3 respectively, compared to samples fed diet 1 which was least. Inclusively, there was a momentous increase in leukocytes count (WBCs) in samples given varying levels of pawpaw seed powder meal (P<0.05) which was not noticed in control. The obtained blood characteristics of sampled catfish could be used comparatively to ascertain the wellbeing of fish on the consumption of pawpaw seed meal. The examination of the blood profile could also serve as easy identification keys to malnutrition, diseases and stress in cultured fish.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"19 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83494043","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 : 2018-01-01DOI: 10.4172/2157-7110.1000762
Sreedath Tulamandi, Visvanathan Rangaraju, Thangavel Kulanthaisamy, S. H. Rizvi, C. Moraru, R. Singhal
Mango puree was produced out of Banaganappalli mango variety, a local species of mango grown in India. This puree was blended with starch, glycerol along with gelatin and defatted soy protein for casting the composite edible films. Utilization of excess mango available in high season, defatted soy protein from the waste of soy industry could help to reduce waste and additionally commercial grade starch, glycerol and gelatin was used to produce a value added product. Mango puree in 100 ml aqueous solution. Optical, mechanical, barrier, water resistance, thermal and morphology properties of all mango puree edible films were investigated. The composite yellowish films exhibited tensile strength, elongation at break, water vapour permeability, water solubility, melting temperature, crystallinity and were in the range of 4.26 Mpa to 5.89 MPa, 18.08% to 25.09%, 5.69 g.mm.kPa-1h-1m-2 to 8.56 g.mm.kPa-1h-1m-2, 35.30% to 51.57%, 154.35oC to 175.69 oC, 21.98% to 25.22% respectively. With these properties along with lower moisture content made the films useful for wide range of food packaging applications such as edible films having mango flavor.
{"title":"Development, Characterisation of Novel Edible and Biodegradable Composite Films Produced from Casting of Mango (Mangifera indica) Puree, Gelatin and Defatted Soy Protein","authors":"Sreedath Tulamandi, Visvanathan Rangaraju, Thangavel Kulanthaisamy, S. H. Rizvi, C. Moraru, R. Singhal","doi":"10.4172/2157-7110.1000762","DOIUrl":"https://doi.org/10.4172/2157-7110.1000762","url":null,"abstract":"Mango puree was produced out of Banaganappalli mango variety, a local species of mango grown in India. This puree was blended with starch, glycerol along with gelatin and defatted soy protein for casting the composite edible films. Utilization of excess mango available in high season, defatted soy protein from the waste of soy industry could help to reduce waste and additionally commercial grade starch, glycerol and gelatin was used to produce a value added product. Mango puree in 100 ml aqueous solution. Optical, mechanical, barrier, water resistance, thermal and morphology properties of all mango puree edible films were investigated. The composite yellowish films exhibited tensile strength, elongation at break, water vapour permeability, water solubility, melting temperature, crystallinity and were in the range of 4.26 Mpa to 5.89 MPa, 18.08% to 25.09%, 5.69 g.mm.kPa-1h-1m-2 to 8.56 g.mm.kPa-1h-1m-2, 35.30% to 51.57%, 154.35oC to 175.69 oC, 21.98% to 25.22% respectively. With these properties along with lower moisture content made the films useful for wide range of food packaging applications such as edible films having mango flavor.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"12 1","pages":"1-14"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78102510","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 : 2018-01-01DOI: 10.4172/2157-7110.1000749
B. F. Olanipekun, Adefidipe Oa, Adelakun Oe, O. Oyelade, Tunde Akintunde Ty
{"title":"Selected Drying Attributes of African Breadfruit Seeds (Treculia Africana) and Mathematical Modelling of its Drying Processes","authors":"B. F. Olanipekun, Adefidipe Oa, Adelakun Oe, O. Oyelade, Tunde Akintunde Ty","doi":"10.4172/2157-7110.1000749","DOIUrl":"https://doi.org/10.4172/2157-7110.1000749","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84351937","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：