Journal of Food Research最新文献

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 3","authors":"Bella Dong","doi":"10.5539/jfr.v9n3p63","DOIUrl":"https://doi.org/10.5539/jfr.v9n3p63","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 3 \u0000 \u0000  \u0000 \u0000Asima Asi Begic-Akagic, Faculty of Agriculture and Food Sciences, Bosnian \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Djilani Abdelouaheb, Badji Mokhtar University, Algeria \u0000 \u0000Gisele Fátima Morais Nunes, Federal Center of Technological Education of Minas Gerais, Brazil \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Leonardo Martín Pérez, Pontifical Catholic University of Argentina, Argentina \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \u0000 \u0000Luis Patarata, Universidade de Trás-os-Montes e Alto Douro, Portugal \u0000 \u0000Mariana de Lourdes Almeida Vieira, Centro Federal de Educação Tecnológica de Minas Gerais, Brazil \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Palmiro Poltronieri, National Research Council of Italy, Italy \u0000 \u0000Qinlu Lin, Central South University of Forestry and Technology, China \u0000 \u0000Rigane Ghayth, Organic Chemistry-Physics Laboratory, University of Sfax, Tunisia \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Shalini A. Neeliah, Ministry of Agro-industry and food security, Mauritius \u0000 \u0000Winny Routray, McGill University, Canada \u0000 \u0000Won Choi, University of Hawaii at Manoa, United States","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81560990","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}

{"title":"Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel","authors":"Ronald D. Fritz, Yumin Chen","doi":"10.5539/jfr.v9n3p30","DOIUrl":"https://doi.org/10.5539/jfr.v9n3p30","url":null,"abstract":"Oats are regularly contaminated with gluten-containing grains like wheat, barley and rye. For producers of gluten free oatmeal, contamination potential makes it prudent to understand the consequences in terms of gluten dosing, as labeling requirements specify a gluten maximum. To do this, statistical simulation has been used to produce virtual oat servings (40g) contaminated with either two row or six row spring barley. The results are probability distributions for ‘actual’ ppm gluten (free of measurement influences) and ‘as measured’ via R5 ELISA. Findings show ‘actual’ ppm gluten to be normally distributed with 57 ppm and 41 ppm gluten averages with 14 and 12 ppm standard deviations (stdevs) for two and six row barley, respectively. ‘As measured’ ppm gluten results are lognormally distributed with 61 and 44 ppm gluten averages with 63 and 47 stdevs for two and six row barley, respectively, employing an 80% analytical recovery rate and a multiplier of 1. These analyses show that ‘as measured’ results possess false negative probabilities (relative to a < 20 ppm gluten regulatory requirement) from 0.14 to 0.34 depending on recovery rate and barley type. This work highlights the need for non-homogenous grinding issues to be addressed in whole grain gluten assessment, for analytical recovery rates to be defined for gliadin in oats, and for appropriate conversion factors to be determined in order to attain capable measurement of gluten in oats due to barley kernel contamination.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82595567","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}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 2","authors":"Bella Dong","doi":"10.5539/jfr.v9n2p58","DOIUrl":"https://doi.org/10.5539/jfr.v9n2p58","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 2 \u0000 \u0000  \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \u0000 \u0000Ana Silva, National Institute of Health Dr Ricardo Jorge, Portugal \u0000 \u0000Ancuta Elena Prisacaru, Stefan cel Mare University of Suceava, Romania \u0000 \u0000Bernardo Pace, Institute of Science of Food Production (ISPA), National Research Council (CNR), Italy \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Coman Gigi, Dunarea de Jos University of Galati, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Djilani Abdelouaheb, Badji Mokhtar University, Algeria \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Essence Jeanne Picones Logan, University of Santo Tomas, Philippines \u0000 \u0000Greta Faccio, Empa-Swiss Federal Laboratories for Material Sciences and Technology, Switzerland \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Jose Maria Zubeldia, Gestión Sanitaria de Canarias – Gobierno de Canarias, Spain \u0000 \u0000Luis Patarata, Universidade de Trás-os-Montes e Alto Douro, Portugal \u0000 \u0000Ma Lourdes Vazquez-Odériz, University of Santiago de Compostela, Spain \u0000 \u0000Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy \u0000 \u0000Mariana de Lourdes Almeida Vieira, Centro Federal de Educação Tecnológica de Minas Gerais, Brazil \u0000 \u0000Massimiliano Renna, CNR-National Research Council of Italy, Italy \u0000 \u0000Paolo Polidori, University of Camerino, Italy \u0000 \u0000Richard Nyanzi, Tshwane University of Technology, South Africa \u0000 \u0000Shao Quan Liu, National University of Singapore, Singapore \u0000 \u0000Stuart Munson-McGee, New Mexico State University, United States \u0000 \u0000Tzortzis Nomikos, Harokopio University, Greece \u0000 \u0000Xinyin Jiang, Brooklyn College, United States","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85073250","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}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 1","authors":"Bella Dong","doi":"10.5539/jfr.v9n1p72","DOIUrl":"https://doi.org/10.5539/jfr.v9n1p72","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 1 \u0000 \u0000Amira Mohamed Elkholy, Suez Canal University, Egypt \u0000 \u0000Antonella Santillo, University of Foggia, Italy \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Jelena Dragisic Maksimovic, University of Belgrade, Serbia \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Jose Maria Zubeldia, Gestión Sanitaria de Canarias – Gobierno de Canarias, Spain \u0000 \u0000Lenka Kourimska, Czech University of Life Sciences Prague, Czech Republic \u0000 \u0000Lucy Mlipano Chove, Sokoine University Of Agriculture, Tanzania \u0000 \u0000Magdalena Polak-Berecka, University of Life Sciences in Lublin, Poland \u0000 \u0000Shao Quan Liu, National University of Singapore, Singapore \u0000 \u0000Teodora E. Coldea, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania \u0000 \u0000Winny Routray, McGill University, Canada \u0000 \u0000Yong Yang, University of Maryland, USA","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86137611","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}

{"title":"Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)","authors":"V. Nyau, Lukonde Mwelwa-Zgambo, Taonga Chirwa-Moonga, Dorothy Nthani, S. Prakash, J. Rodrigues, J. Farrant","doi":"10.5539/jfr.v9n1p34","DOIUrl":"https://doi.org/10.5539/jfr.v9n1p34","url":null,"abstract":"Selected nutritional and physical properties of the two commonly cultivated Zambian market classes of Bambara groundnut (red and brown) were investigated to establish their end-user traits. Nutritional (essential amino acids, proximate and mineral compositions) and physical (hydration capacity, hydration index, swelling capacity, swelling index and 100 seed mass) properties were investigated using established standard methods. All the essential amino acids were present in both the red and brown Bambara groundnuts. The highest amount was recorded for leucine (9.7 g/100g protein) in the brown Bambara groundnut and least for methionine (1.2 g/100g protein) in the red market class. All the essential amino acids except methionine in the brown Bambara groundnut market class were above the recommended WHO/FAO provisional requirements for children (2 – 5 years) and adults. The crude protein values ranged from 14.62-18.55 g/100g, total ash (4.21 – 4.29 g/100g), crude fibre (2.79 – 5.33 g/100g), fat (6.28 – 6.54 g/100g), moisture (8.95 – 9.13 g/100g) and carbohydrate (59.23 – 60.34 g/100g). Potassium was found to be the most concentrated mineral in both market classes, followed by phosphorous, magnesium and calcium, while lead, mercury and arsenic were not detected. The swelling capacity, swelling index, hydration capacity, and hydration index of the two market classes of Bambara groundnuts were not significantly different, whereas their 100 seed mass was significantly different, with the brown recording the highest.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77592872","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}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 6","authors":"Bella Dong","doi":"10.5539/jfr.v8n6p162","DOIUrl":"https://doi.org/10.5539/jfr.v8n6p162","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please find the application form and details at http://www.ccsenet.org/journal/index.php/jfr/editor/recruitment and e-mail the completed application form to jfr@ccsenet.org. \u0000 \u0000Reviewers for Volume 8, Number 6 \u0000 \u0000  \u0000 \u0000Antonello Santini, University of Napoli \"Federico II\", Italy \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Emma Chiavaro, University of Parma, Italy \u0000 \u0000Jose Maria Zubeldia, Gestión Sanitaria de Canarias – Gobierno de Canarias, Spain \u0000 \u0000Juliano De Dea Lindner, Federal University of Santa Catarina (UFSC), Brazil \u0000 \u0000Winny Routray, McGill University, Canada","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88657597","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}

{"title":"Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi","authors":"J. Issa, A. Onyango, A. Makokha, J. Okoth","doi":"10.5539/jfr.v9n1p19","DOIUrl":"https://doi.org/10.5539/jfr.v9n1p19","url":null,"abstract":"This study was carried out to evaluate the effects of boiling and wet frying on nutritional and antinutrients content of Amaranth hybridus, Moringa oleifera, Bidens pilosa (black jack), Corchorus olitorius (Jute mallow) and Ipomea batatas (sweet potato) leaves. The edible portions of the vegetables were either boiled or wet fried for ten minutes then dried alongside the raw vegetables under the shade. Crude fats, minerals, vitamins and antinutrients were determined in the dried materials. Wet frying increased the oil content of the vegetables by a range of 15.49% to 28.40 % and was hence associated with lower % ash and mineral contents. Wet frying significantly reduced (P≤0.05) beta-carotene in all the vegetables except in jute mallow. Boiling had no significant effect on beta-carotene in most of the vegetables. Boiling significantly reduced (P≤0.05) ascorbic acid in all the vegetables while wet frying preserved ascorbic acid in all the vegetables. Both boiling and wet frying significantly reduced (P≤0.05) oxalates in all the vegetables except in black jack. Both boiling and wet frying significantly (P≤0.05) reduced the concentration of phytates in most of the vegetables. However, boiling was more effective in reducing the amount of phytates. Boiling reduced higher concentrations of tannins in all the vegetables as compared to wet frying. Boiling was associated with better retention of minerals and beta-carotene, and greater reduction of antinutrients in most of the vegetables. Wet frying was more advantageous in retaining vitamin C. The different species showed differences in retention of various minerals and vitamins.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"463 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85564516","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}

{"title":"Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community","authors":"M. Pehrson, V. L. Souza, I. M. Mancilha","doi":"10.5539/jfr.v9n1p1","DOIUrl":"https://doi.org/10.5539/jfr.v9n1p1","url":null,"abstract":"Consumer preference for raw milk cheeses has increased in the past few years. This occurred partly due to their more diverse, enjoyable characteristics, but also due to claims that certain members of the autochthonous microbiota of milk can be beneficial to human health. These microorganisms can inhibit the growth of undesirable microorganisms and may also be used to establish a biogeographic identity for these products. The aim of this study was to assess the effect of a multi-strain probiotic preparation on the microbiological safety and composition of bacterial community of a traditional Brazilian raw milk cheese by means of culture dependent and methods and pyrosequencing. Probiotic enriched cheeses presented an average of 50% less sequence reads belonging to Enterobacteriaceae than control cheeses. Total and thermotolerant coliforms cell viability decreased throughout ripening in two seasons (summer and autumn), while in the winter the presence of these microorganisms was negligible since the beginning of ripening. Results obtained through culture dependent method did not correlate with culture independent method, which pointed to a relatively constant number of Enterobacteriaceae reads during ripening. Viable cells of coagulase positive Staphylococcus aureus stayed within legal limits in both groups of cheeses since the first day and decreased to zero at the 15th day in probiotic enriched cheeses. Salmonella sp. and Listeria sp. were absent in both control and probiotic groups. Our results support that enriching raw milk cheeses with probiotic bacteria or other bioprotective bacteria may help mitigate off flavors produced by Enterobacteriaceae and result in safer products by inhibiting the growth of these microorganisms, while maintaining the microbial diversity that may be beneficial to sensory profiles and health-promoting characteristics. We also showed that this traditional cheese, if made under right the conditions, can meet legal parameters in much less than 60 days of ripening.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81610278","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}

{"title":"Modeling the Influence of Temperature-dependent Thermal Properties on the Freezing Front","authors":"V. M. Chavarria","doi":"10.5539/jfr.v8n6p129","DOIUrl":"https://doi.org/10.5539/jfr.v8n6p129","url":null,"abstract":"Although numerical methods enable comprehensive analyses of food freezing, a thorough quantification is lacking the effects on the process introduced by uncertainties in variable thermal properties. Analytical models are, however, more suitable tools to perform such calculations. We aim to quantify these effects by developing a solution to the freezing front (FF) problem subject to temperature-dependent thermal properties and one-dimensional convective cooling. The heat integral balance method, Kirchhoff's transformation, and Plank's cooled-surface temperature equation (as a seed function) enabled us to obtain an approximate solution to the FF penetration time. To optimize model accuracy, two adjustable parameters were correlated with the inputs via nonlinear regression referenced to numerical simulation FF data. The mapped sensitivities, generated by perturbations in the temperature-dependent thermal conductivity and effective heat capacity, undergo rapid nonlinear changes for Biot numbers below 6. Above this level, these sensitivities stabilize depending on the cooling medium temperature and a thermal conductivity parameter. The median thermal conductivity-driven sensitivity is 0.348 and its interquartile range (IQR) is 0.220 to 0.425, whereas the median latent heat-driven sensitivity is 0.967 (IQR: 0.877 to 0.985). Statistical error measures and a ten-split K-fold validation support the model accuracy and reliability of the parameter estimates. Together, the model allows for gaining insights into the nonlinear behavior and magnitude of the influence of variable properties on the FF for a wide range of conditions. Nonlinear methods and prior information enable practical modeling of transport phenomena in foods.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83054243","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}

{"title":"Mould Characterization and Mycotoxin Quantification of Chia Seeds (Salvia hispanica L.) Grown in Kenya","authors":"Veronicah Njeri, M. Mburu, K. Koskei","doi":"10.5539/jfr.v8n6p119","DOIUrl":"https://doi.org/10.5539/jfr.v8n6p119","url":null,"abstract":"Chia seeds are functional food that have been considered highly nutritious. They have high levels of polyunsaturated fatty acid content therefore counteract lifestyle disorder such as cardiovascular diseases. This study sought to determine the level of mould contamination in chia seeds; enumeration and characterization of the types of molds and quantification of mycotoxin level, for chia seeds grown and sold in Kenya. A complete randomized block design with triplicates was used in the study. Samples were collected at random from farmers and distributors in Nyeri, Nakuru, Busia and Trans Nzoia counties. Moulds species were isolated from PDA and MEA Medias and morphological characteristics was determined under X 40 magnification power. Mould counts were found to be between 1.33 X 103cfu/ml to 2.67 X 103cfu/ml. Mould characterization done by microscopic and macroscopic technique showed evidence of Rhizopus spp, Trichoderma spp and Fusarium spp. Amongst the three genera found, Rhizopus spp was the predominantly occurring mould. The percentage moisture content of chia seeds samples ranged from 6.49±1.26 and 9.16±0.43. Significant variations on moisture content (p< 0.05) were observed among chia samples from different farmers. Aflatoxin was not detected in all chia samples. It can therefore be concluded that the chia samples were not contaminated with aflatoxin although different species of mold were present. Farmers need to be trained on proper postharvest handling methods of chia seeds, as well as proper storage and an objective method of analyzing the moisture content of the chia seeds need to be developed.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86053354","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}