Pub Date : 2024-01-15DOI: 10.37745/ejfst.2013/vol12n13848
A.A. Ogundeji, O.J. Babatunde, P. O. Ogunsina, O.E. Edu, B. Ogunsina, A.A. Salami
The oil point pressure of calabash nutmeg (Monodora myristica) was investigated considering particle size, moisture content, heating temperature and heating time. Freshly harvested seeds obtained from a local market in Ibadan were decorticated and cleaned of all extraneous matter. The kernels obtained were milled and graded into fine and coarse aggregates. The experiment was a central composite design in which two levels of moisture content (17 and 21%wb), heating temperature (50 and 70 ̊C) and time (5 and 15 mins) were considered. The data obtained were analyzed using Design Expert Version 6.0.8. The results showed that oil point pressure increased with time but decreased as heating temperature and moisture content increased. For fine aggregates, the minimum oil point pressure of 0.116 MPa was obtained at a temperature, time and moisture content combination of 60 ̊C, 10 mins and 23%wb, respectively. However, for coarse aggregates, the minimum oil point pressure of 0.144 MPa was obtained at 70 ̊C, 5 mins of heating time and moisture content of 21% (w.b). The results showed that the oil point pressure of fine aggregates was lower than that of the coarse aggregates. From the analysis of variance, heating time had significant effect on the oil point pressure (p<0.05). The minimum oil point pressure of calabash nutmeg was obtained as 0.116 MPa at an optimal temperature, time and moisture content of 64 ̊C, 5 mins and 21% (w.b), respectively.
{"title":"Effect of Processing Conditions on Oil Point Pressure of Calabash Nutmeg","authors":"A.A. Ogundeji, O.J. Babatunde, P. O. Ogunsina, O.E. Edu, B. Ogunsina, A.A. Salami","doi":"10.37745/ejfst.2013/vol12n13848","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol12n13848","url":null,"abstract":"The oil point pressure of calabash nutmeg (Monodora myristica) was investigated considering particle size, moisture content, heating temperature and heating time. Freshly harvested seeds obtained from a local market in Ibadan were decorticated and cleaned of all extraneous matter. The kernels obtained were milled and graded into fine and coarse aggregates. The experiment was a central composite design in which two levels of moisture content (17 and 21%wb), heating temperature (50 and 70 ̊C) and time (5 and 15 mins) were considered. The data obtained were analyzed using Design Expert Version 6.0.8. The results showed that oil point pressure increased with time but decreased as heating temperature and moisture content increased. For fine aggregates, the minimum oil point pressure of 0.116 MPa was obtained at a temperature, time and moisture content combination of 60 ̊C, 10 mins and 23%wb, respectively. However, for coarse aggregates, the minimum oil point pressure of 0.144 MPa was obtained at 70 ̊C, 5 mins of heating time and moisture content of 21% (w.b). The results showed that the oil point pressure of fine aggregates was lower than that of the coarse aggregates. From the analysis of variance, heating time had significant effect on the oil point pressure (p<0.05). The minimum oil point pressure of calabash nutmeg was obtained as 0.116 MPa at an optimal temperature, time and moisture content of 64 ̊C, 5 mins and 21% (w.b), respectively.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-15DOI: 10.37745/ejfst.2013/vol12n12537
Temitope Omolara Popoola, Deborah U. Ehichioya
Aflatoxins (Aspergillus flavus toxins) are poisonous substances produced by some fungi on crops, foods, and feeds. The study was carried out to determine and to compare total aflatoxin levels in groundnuts sold in Lagos markets, Nigeria. Microbiological and toxicology tests were carried out on raw, boiled, and roasted groundnuts from the same source. The microbiological test was carried out to detect the fungi that produce aflatoxins as their secondary metabolite. The groundnuts samples were cultured on Potato Dextrose Agar (PDA). The isolates were identified using standard microbiological methods, characteristics such as presence of spores, shape, colour of spores and presence of septa were used in identification. Aspergillus flavus (75%; percentage of occurrence) was the most frequently isolated fungus from the groundnut samples. The other contaminant isolated from the samples were Aspergillus niger (25%). The toxicology analysis was carried out to determine the production of aflatoxins and the level present in the groundnut. This was carried out using a Romer Mycosep Column kit for aflatoxin to clean-up, and High-Performance Liquid Chromatography (HPLC) to detect the aflatoxins and determine the levels. Total aflatoxins were detected in the groundnuts, and they ranged between 0.36 ppb and 0.42 ppb. The levels of total aflatoxins were not beyond the regulatory standard of National Agency for Food and Drugs Administration and Control- NAFDAC (for ready to eat food, 4µg/kg while food that will still undergo processing 20µg/kg). Thus, the groundnut samples from the four markets are fit for consumption.
{"title":"Determination and Comparison of Total Aflatoxin Levels in Groundnuts from Four Major Markets in Lagos State, Nigeria","authors":"Temitope Omolara Popoola, Deborah U. Ehichioya","doi":"10.37745/ejfst.2013/vol12n12537","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol12n12537","url":null,"abstract":"Aflatoxins (Aspergillus flavus toxins) are poisonous substances produced by some fungi on crops, foods, and feeds. The study was carried out to determine and to compare total aflatoxin levels in groundnuts sold in Lagos markets, Nigeria. Microbiological and toxicology tests were carried out on raw, boiled, and roasted groundnuts from the same source. The microbiological test was carried out to detect the fungi that produce aflatoxins as their secondary metabolite. The groundnuts samples were cultured on Potato Dextrose Agar (PDA). The isolates were identified using standard microbiological methods, characteristics such as presence of spores, shape, colour of spores and presence of septa were used in identification. Aspergillus flavus (75%; percentage of occurrence) was the most frequently isolated fungus from the groundnut samples. The other contaminant isolated from the samples were Aspergillus niger (25%). The toxicology analysis was carried out to determine the production of aflatoxins and the level present in the groundnut. This was carried out using a Romer Mycosep Column kit for aflatoxin to clean-up, and High-Performance Liquid Chromatography (HPLC) to detect the aflatoxins and determine the levels. Total aflatoxins were detected in the groundnuts, and they ranged between 0.36 ppb and 0.42 ppb. The levels of total aflatoxins were not beyond the regulatory standard of National Agency for Food and Drugs Administration and Control- NAFDAC (for ready to eat food, 4µg/kg while food that will still undergo processing 20µg/kg). Thus, the groundnut samples from the four markets are fit for consumption.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"11 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-15DOI: 10.37745/ejfst.2013/vol12n1114
Fami Abdurezak, Kadir Jemal
One way of mitigating smallholder farmers’ vulnerability to shocks is through expanding productive safety net program in rural area which highly affected with drought and climate change. The major aim of safety net program is to build asset accumulation and to reduce food insecurity. Several numbers of scholars have made investigation on PSNP to know the effect of it on livelihood outcome and the obtained results were contradicted (positive, negative and no effect). Hence, this meta-analysis was aimed to direct and quantify the effect of safety net program on livelihood outcome (food security, income, asset accumulation and livestock holding) from the literature with productive safety net program. Based on inclusion and exclusion criterion, 20 studies published from 2011 to 2022 were included during this meta-analysis. Random effect model was used to evaluate the effect size of productive safety net intervention on farmer’s outcome in Ethiopia. Results of random effect model confirmed that program intervention were positive and significant effect on food security. Therefore, policy makers and other stakeholders should expand productive safety net program in rural areas which exaggerated with natural disaster in Ethiopia.
{"title":"Effect of Productive Safety Net Program On Livelihood of Smallholder Farmers in Ethiopia: Meta-Analysis","authors":"Fami Abdurezak, Kadir Jemal","doi":"10.37745/ejfst.2013/vol12n1114","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol12n1114","url":null,"abstract":"One way of mitigating smallholder farmers’ vulnerability to shocks is through expanding productive safety net program in rural area which highly affected with drought and climate change. The major aim of safety net program is to build asset accumulation and to reduce food insecurity. Several numbers of scholars have made investigation on PSNP to know the effect of it on livelihood outcome and the obtained results were contradicted (positive, negative and no effect). Hence, this meta-analysis was aimed to direct and quantify the effect of safety net program on livelihood outcome (food security, income, asset accumulation and livestock holding) from the literature with productive safety net program. Based on inclusion and exclusion criterion, 20 studies published from 2011 to 2022 were included during this meta-analysis. Random effect model was used to evaluate the effect size of productive safety net intervention on farmer’s outcome in Ethiopia. Results of random effect model confirmed that program intervention were positive and significant effect on food security. Therefore, policy makers and other stakeholders should expand productive safety net program in rural areas which exaggerated with natural disaster in Ethiopia.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"19 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-15DOI: 10.37745/ejfst.2013/vol12n11524
Razaz Alsid Omer, A. M. Babeker, Suleiman Ibrahim Abaker
This study was conducted in all groundnut export warehousing Companies namely: (A, B, C, D, E and F) in EL Obied Town of North Kordofan State during the season 2023. The objective of the study to assessment of storage practices of export Groundnut (Arachis hypogaea) and compare with reference to Good Storage Practices (WHO, 2019). The data were collected by audit checklist prepared by WHO, 2019. The data were statistically analyzed by using Likert- five scale points and the significant different between means obtained by LSD at level of significant 0.05%. The result revealed that the general arithmetic mean of the three categories; (organization and management), (Quality system & traceability of food products) and (Vehicles and equipment) were score higher than 4.2 points in warehousing Companies A, B, D, and F these result refilled that full compliance, while the rest Companies were scored ranged between 3.4.- 4.1 points incomes minor deficiency. Also The result revealed that the general arithmetic mean of the five categories; (Personnel), (Shipping containers and container labeling), (Dispatch and receipt), (Documentation) and (Self-inspections) were score higher than 4.2 points in all warehousing Companies these result approved full compliance. Moreover, the result revealed that the general arithmetic mean of the two categories; (Complaints) and (Recalls) were scoring 4 points in all warehousing Companies these result agreed full compliance. The result concluded that the obtained total score (out of 345 points) of storage practices for warehousing Companies A, B, C, and E were 261,260, 221 and 249 points respectively these result finding indicting classified unsatisfactory due to (≤ 80 %). while the warehousing Company D was score 276 points these outcome indicting classified standard due to (≥ 80 ≤ 84%) and the warehousing Company F was score 297 points these conclusion indicting classified good due to (≥ 85 ≤ 89% ) according to Global Food Safety(GFS,2013). The study recommended that the warehousing companies require to application Total Quality Management system (TQM) to ensure food safety and food quality of their raw material and end products as well as increase the power competitive on global level
{"title":"Assessment of Storage Practices in Warehousing Companies of Groundnut Export in North Kordofan State with Reference to GSP (WHO, 2019)","authors":"Razaz Alsid Omer, A. M. Babeker, Suleiman Ibrahim Abaker","doi":"10.37745/ejfst.2013/vol12n11524","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol12n11524","url":null,"abstract":"This study was conducted in all groundnut export warehousing Companies namely: (A, B, C, D, E and F) in EL Obied Town of North Kordofan State during the season 2023. The objective of the study to assessment of storage practices of export Groundnut (Arachis hypogaea) and compare with reference to Good Storage Practices (WHO, 2019). The data were collected by audit checklist prepared by WHO, 2019. The data were statistically analyzed by using Likert- five scale points and the significant different between means obtained by LSD at level of significant 0.05%. The result revealed that the general arithmetic mean of the three categories; (organization and management), (Quality system & traceability of food products) and (Vehicles and equipment) were score higher than 4.2 points in warehousing Companies A, B, D, and F these result refilled that full compliance, while the rest Companies were scored ranged between 3.4.- 4.1 points incomes minor deficiency. Also The result revealed that the general arithmetic mean of the five categories; (Personnel), (Shipping containers and container labeling), (Dispatch and receipt), (Documentation) and (Self-inspections) were score higher than 4.2 points in all warehousing Companies these result approved full compliance. Moreover, the result revealed that the general arithmetic mean of the two categories; (Complaints) and (Recalls) were scoring 4 points in all warehousing Companies these result agreed full compliance. The result concluded that the obtained total score (out of 345 points) of storage practices for warehousing Companies A, B, C, and E were 261,260, 221 and 249 points respectively these result finding indicting classified unsatisfactory due to (≤ 80 %). while the warehousing Company D was score 276 points these outcome indicting classified standard due to (≥ 80 ≤ 84%) and the warehousing Company F was score 297 points these conclusion indicting classified good due to (≥ 85 ≤ 89% ) according to Global Food Safety(GFS,2013). The study recommended that the warehousing companies require to application Total Quality Management system (TQM) to ensure food safety and food quality of their raw material and end products as well as increase the power competitive on global level","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"13 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507498","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 : 2023-01-15DOI: 10.37745/ejfst.2013/vol11n118
N. Ukam
This study investigated the amino and fatty acid composition of Achara(Pennistetum purpureum) with molded egusi / melon (citrilluslanatus) soup meal a typical soup that is mostly consumed in Isiala-ngwa and Umuahia in Abia state and also in some part in Akwa-ibom state. The ingredients used in the soup preparation were melon / egusi seeds (Citrillus lanatus), achara/ elephant grass (Pennistetum purpureum), meat, crayfish, usu, Ukazi (Gnetum africanum), stock fish, snail, pepper, and palm oil and they were purchased at watt market, Calabar. It was an experimental study and the soup was prepared using standardized recipe in Nutrition and Dietetics Laboratory. Amino and fatty acid content of the soup meal were determined using standard methods. The fatty acids composition revealed the predominance of saturated fatty acids; palmitic acids and stearic acid (30.02%) and 27.03%) in the soup meal, and some unsaturated fat such as Poly n-6, and Oleic acid (23.50% and (20.10%) respectively. The Amino acid profile revealed that the soup is rich in protein (essential and non essential amino acids). The concentration of glutamic acid was seen to be highest (13.63±0.01), followed by Aspartic acid (8.46±0.00), Lysine (6.52±0.01), Leucine (6.36±0.01), glycine (5.81±0.01) and Arginine (5.59±0.00) respectively, Based on the findings it was concluded that the level or amount of saturated fatty acids (palmitic and stearic acids) in the soup meal were high and this can be detrimental to health because saturated fats increases the level of Low density lipoprotein which contributes to the risks of having heart diseases such as hypertension. It was also discovered that the increase level of the saturated fat in the soup was as a result of the quantity of palm oil and melon used in the preparation. However, the fatty acid component were of plant origin, so are easily broken down. Therefore, it is advisable that a moderate lesser quantity of melon and palm oil should be used in the soup preparation in order to reduce the level of saturated fat. It was also discovered that the amount of amino acid content in the soup was commendable and there was no variation or difference with the concentration of amino acids (essential and nonessential amino acids) in Hen’s egg which is recommended by FAO as a source of complete protein. Hence the soup meal will contribute in alleviating occurrence of diseases related to protein deficiency such as kwashiorkor, marasmus, and protein energy malnutrition to it consumers and likewise contribute in meeting the nutritional requirement of human growth and development.
{"title":"Amino and Fatty Acid Composition of Achara (Pennisetum Purpureum) Molded Melon. (Mgbam) Soupmeal","authors":"N. Ukam","doi":"10.37745/ejfst.2013/vol11n118","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol11n118","url":null,"abstract":"This study investigated the amino and fatty acid composition of Achara(Pennistetum purpureum) with molded egusi / melon (citrilluslanatus) soup meal a typical soup that is mostly consumed in Isiala-ngwa and Umuahia in Abia state and also in some part in Akwa-ibom state. The ingredients used in the soup preparation were melon / egusi seeds (Citrillus lanatus), achara/ elephant grass (Pennistetum purpureum), meat, crayfish, usu, Ukazi (Gnetum africanum), stock fish, snail, pepper, and palm oil and they were purchased at watt market, Calabar. It was an experimental study and the soup was prepared using standardized recipe in Nutrition and Dietetics Laboratory. Amino and fatty acid content of the soup meal were determined using standard methods. The fatty acids composition revealed the predominance of saturated fatty acids; palmitic acids and stearic acid (30.02%) and 27.03%) in the soup meal, and some unsaturated fat such as Poly n-6, and Oleic acid (23.50% and (20.10%) respectively. The Amino acid profile revealed that the soup is rich in protein (essential and non essential amino acids). The concentration of glutamic acid was seen to be highest (13.63±0.01), followed by Aspartic acid (8.46±0.00), Lysine (6.52±0.01), Leucine (6.36±0.01), glycine (5.81±0.01) and Arginine (5.59±0.00) respectively, Based on the findings it was concluded that the level or amount of saturated fatty acids (palmitic and stearic acids) in the soup meal were high and this can be detrimental to health because saturated fats increases the level of Low density lipoprotein which contributes to the risks of having heart diseases such as hypertension. It was also discovered that the increase level of the saturated fat in the soup was as a result of the quantity of palm oil and melon used in the preparation. However, the fatty acid component were of plant origin, so are easily broken down. Therefore, it is advisable that a moderate lesser quantity of melon and palm oil should be used in the soup preparation in order to reduce the level of saturated fat. It was also discovered that the amount of amino acid content in the soup was commendable and there was no variation or difference with the concentration of amino acids (essential and nonessential amino acids) in Hen’s egg which is recommended by FAO as a source of complete protein. Hence the soup meal will contribute in alleviating occurrence of diseases related to protein deficiency such as kwashiorkor, marasmus, and protein energy malnutrition to it consumers and likewise contribute in meeting the nutritional requirement of human growth and development.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"169 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115004935","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 : 2023-01-15DOI: 10.37745/ejfst.2013/vol11n1939
E. O. Farinde, V. Obatolu, B. N. Ezugwu, T. Dauda, O. Taiwo
Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05) = 24175.5, 5.12, 7.51, 9.43, 7.45 and 346.30 that are all significant for pH, TTA, loose bulk density, packed bulk density, swelling capacity and gelatinous capacity respectively. Fermented NDG has the least mean HCN, the highest carotene and protein while unfermented NDG contained highest fat, fibre, ash and minerals. The study concluded and recommended fortification of yellow flesh cassava with soybean in garri processing to reduce malnutrition
{"title":"Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean","authors":"E. O. Farinde, V. Obatolu, B. N. Ezugwu, T. Dauda, O. Taiwo","doi":"10.37745/ejfst.2013/vol11n1939","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol11n1939","url":null,"abstract":"Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05) = 24175.5, 5.12, 7.51, 9.43, 7.45 and 346.30 that are all significant for pH, TTA, loose bulk density, packed bulk density, swelling capacity and gelatinous capacity respectively. Fermented NDG has the least mean HCN, the highest carotene and protein while unfermented NDG contained highest fat, fibre, ash and minerals. The study concluded and recommended fortification of yellow flesh cassava with soybean in garri processing to reduce malnutrition","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129185809","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 : 2023-01-15DOI: 10.37745/ejfst.2013/vol11n13649
A. Gbenga, O. Ajala, Olubunmi A. Shakpo
Tomato belongs to the family, Solanaceae and the genus Lycopersicon, is considered as one of the best healthy foods in the world due to its rich source of vitamin B and phyto-nutrients and abundant in carotenoids and lycopene. There has not been alternative means of preservation asides refrigeration as fast ripening disorder sets in and reduce its shelf life as the level of its calcium and potassium reduces during these processes. Post-harvest waxing has proved to be the alternative means of extending its shelf life. Standard analytical methods were used to test for colour, hardness, ash content, moisture content, total solid, brix, pH and total titrable acidity for two single and eight composite waxing (shea butter and moringa) of tomato fruits from day one to seven respectively. Waxing helps to delay the effect of divalent cations, which played an essential role in pectin metabolism and result to tissue softening in the pericarp of tomato fruit during ripening. The result obtained indicated that single oil waxing at 100%MOT (100% moringa oil) yielded good result up to five days while composite oil waxing at 10:90MST (10%moringa and 90%shea butter) could retard the effect of divalent cations for ripening for four days than the rest of waxing in single and composite oil waxing respectively.
{"title":"The Effect of Moringa Seeds Oil and Shea Butter Oil Waxing On the Post-Harvest Life of Tomato Fruit (Solanum lycopersicum)","authors":"A. Gbenga, O. Ajala, Olubunmi A. Shakpo","doi":"10.37745/ejfst.2013/vol11n13649","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol11n13649","url":null,"abstract":"Tomato belongs to the family, Solanaceae and the genus Lycopersicon, is considered as one of the best healthy foods in the world due to its rich source of vitamin B and phyto-nutrients and abundant in carotenoids and lycopene. There has not been alternative means of preservation asides refrigeration as fast ripening disorder sets in and reduce its shelf life as the level of its calcium and potassium reduces during these processes. Post-harvest waxing has proved to be the alternative means of extending its shelf life. Standard analytical methods were used to test for colour, hardness, ash content, moisture content, total solid, brix, pH and total titrable acidity for two single and eight composite waxing (shea butter and moringa) of tomato fruits from day one to seven respectively. Waxing helps to delay the effect of divalent cations, which played an essential role in pectin metabolism and result to tissue softening in the pericarp of tomato fruit during ripening. The result obtained indicated that single oil waxing at 100%MOT (100% moringa oil) yielded good result up to five days while composite oil waxing at 10:90MST (10%moringa and 90%shea butter) could retard the effect of divalent cations for ripening for four days than the rest of waxing in single and composite oil waxing respectively.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121929172","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 : 2022-04-15DOI: 10.37745/ejfst.2013/vol10n419
Sahabi Ayuba, T. Vange, G. Ojo, A. E. Ochigbo
The study was carried out to determine the physical, chemical and cooking characteristics among parents used in the crosses and their F1 hybrids derived from the crosses. Parameters assessed include grain lengths of paddy, grain width of paddy, length by width ratio of paddy, length of milled rice, length by width ratio of milled rice, width of milled rice, milling recovery, water absorption rate on cooking, length of cooked rice, rate of elongation and weight of cooked rice, milled rice length dimension, grain textual appearance after cooking and aroma. Results obtained were analysed using Excel Plant Breeding tools (PB tools 1.3, 2013) and Statistical tools for Agricultural Research (STAR 2.0.1, 2013). Result showed significant difference for most of the parameters assessed.
{"title":"Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.)","authors":"Sahabi Ayuba, T. Vange, G. Ojo, A. E. Ochigbo","doi":"10.37745/ejfst.2013/vol10n419","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol10n419","url":null,"abstract":"The study was carried out to determine the physical, chemical and cooking characteristics among parents used in the crosses and their F1 hybrids derived from the crosses. Parameters assessed include grain lengths of paddy, grain width of paddy, length by width ratio of paddy, length of milled rice, length by width ratio of milled rice, width of milled rice, milling recovery, water absorption rate on cooking, length of cooked rice, rate of elongation and weight of cooked rice, milled rice length dimension, grain textual appearance after cooking and aroma. Results obtained were analysed using Excel Plant Breeding tools (PB tools 1.3, 2013) and Statistical tools for Agricultural Research (STAR 2.0.1, 2013). Result showed significant difference for most of the parameters assessed.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125701346","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 : 2022-04-15DOI: 10.37745/ejfst.2013/vol10n41023
Assi Anicet Agnissan, J. Akakpo-Akue, ,. P. A. Dakia, Diasse G.G. Bognean, W. Disseka, Alico Joseph Djaman, K. Brou
Chronic diseases with an inflammatory component are the major cause of mortality in the world. The treatment of inflammation is generally based on chemical drugs. Nutritionists recommend the use of food plants that might have anti-inflammatory effects. So, the phenolic compounds, chemical composition, acute toxicity, in vitro and in vivo anti-inflammatory activities and pain-relieving activity of a recipe extract based on the leaves extract of three food plants (Ceiba pentandra, Ipomoea batatas and Spinacia oleracea) were evaluated. The results showed that the yield of extraction was 20.7 % and revealed the presence of polyphenols (821.6 mg/100 g) and flavonoids (99.8 mg/100 g). The chemical composition gave: proteins 0.023 %, lipids 0,011 %, ash 0.013 %, fibers 0.011 % and assimilables carbohydrates 0.026 %. The acute toxicity test did not cause any mortality, nor any sign of toxicity at the dose of 5000 mg/Kg/bw. In vitro anti-inflammatory test showed that the plants extract, at the concentrations of 150 and 250 µg/mL had an inhibitory effect, respectively of 65.63% and 86.97%. For in vivo anti-inflammatory test, at the doses of 400 and 800 mg/Kg/bw, the extract has an optimum inhibition of 79.95% and 53.62%, on a mice paw edema, at the fourth hour after injection. The pain test showed inhibitions of 94.74%; 98.25% and 100% at the respective doses of 300, 600 and 1200 mg/Kg/bw. The results therefore suggest that the recipe of the three food plants has an anti-inflammatory activity, certainly due to the presence of polyphenols and flavonoids.
{"title":"Evaluation of Nutritional Value and The Anti-Inflammatory Activity in Vitro and in Vivo of the Extract of a Recipe Based on Three Food Plants: Ceiba pentandra, Ipomea batatas and Spinacia oleraceae","authors":"Assi Anicet Agnissan, J. Akakpo-Akue, ,. P. A. Dakia, Diasse G.G. Bognean, W. Disseka, Alico Joseph Djaman, K. Brou","doi":"10.37745/ejfst.2013/vol10n41023","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol10n41023","url":null,"abstract":"Chronic diseases with an inflammatory component are the major cause of mortality in the world. The treatment of inflammation is generally based on chemical drugs. Nutritionists recommend the use of food plants that might have anti-inflammatory effects. So, the phenolic compounds, chemical composition, acute toxicity, in vitro and in vivo anti-inflammatory activities and pain-relieving activity of a recipe extract based on the leaves extract of three food plants (Ceiba pentandra, Ipomoea batatas and Spinacia oleracea) were evaluated. The results showed that the yield of extraction was 20.7 % and revealed the presence of polyphenols (821.6 mg/100 g) and flavonoids (99.8 mg/100 g). The chemical composition gave: proteins 0.023 %, lipids 0,011 %, ash 0.013 %, fibers 0.011 % and assimilables carbohydrates 0.026 %. The acute toxicity test did not cause any mortality, nor any sign of toxicity at the dose of 5000 mg/Kg/bw. In vitro anti-inflammatory test showed that the plants extract, at the concentrations of 150 and 250 µg/mL had an inhibitory effect, respectively of 65.63% and 86.97%. For in vivo anti-inflammatory test, at the doses of 400 and 800 mg/Kg/bw, the extract has an optimum inhibition of 79.95% and 53.62%, on a mice paw edema, at the fourth hour after injection. The pain test showed inhibitions of 94.74%; 98.25% and 100% at the respective doses of 300, 600 and 1200 mg/Kg/bw. The results therefore suggest that the recipe of the three food plants has an anti-inflammatory activity, certainly due to the presence of polyphenols and flavonoids.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130990820","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 : 2022-03-15DOI: 10.37745/ejfst.2013/vol10n3112
A. M. Babeker, A. A. Abdalla, A. R. Ahmed
This study was conducted in ten groundnut oil expellers in Kordofan state, the aim of study to Evaluation the quality parameters of groundnuts seeds and cake. Ten samples of groundnut oil were collected from the four major oil producing localities of the Greater Kordofan region i.e. Sheikan (Five expellers), Elnuhud (Three expellers), Elrahad (One), and Um Rowaba (One expeller). The oil samples (two samples from each expeller) were collected and kept in dry bottles sealed tidily and labeled, then transferred to the laboratory to assess the quality parameters, The study revealed that the quality parameters of groundnut seeds raveled that there were it higher percentage of impurity with low percentage of oil content. Also it had no dead insect and had good level of moisture and fiber content. The mean Ash content was found (1.60 %) while the samples E8, and E9 had signification lowest lower than specification range (1- 3).The mean protein was (23.9 %). The SSMO, established range (22-30%) these result is agreed with only E1 and E7. The Carbohydrate content was (27.46%).The sample E10 has significant highest carbohydrate content while the sample E5 had signification lowest content among all samples studied. Through thesis study all Expellers were highest than acceptable limit for the small seeds and crashed seed. Concerning weight of 1000 seeds only expellers E4 and E5 within acceptable limit, also all the oil expellers were free from death insects. The moisture content of the cake more than 50% of expellers were highest than the acceptable level. The mean ash content were higher than established limit in E3, E4and E5 while the other expellers within established limit. The study revealed the expellers E5, E7, E9 and E10 had significantly lower than the acceptable level about the mean Protein content. The fiber content expellers E1, E3, E4, E6 and E8 had significantly lower than the acceptable level.
{"title":"Evaluating the quality parameters of groundnuts seeds and cake (Arachis hypogaea L.) in relation to Sudanese Standard and Metrology Organization SSMO (1995)","authors":"A. M. Babeker, A. A. Abdalla, A. R. Ahmed","doi":"10.37745/ejfst.2013/vol10n3112","DOIUrl":"https://doi.org/10.37745/ejfst.2013/vol10n3112","url":null,"abstract":"This study was conducted in ten groundnut oil expellers in Kordofan state, the aim of study to Evaluation the quality parameters of groundnuts seeds and cake. Ten samples of groundnut oil were collected from the four major oil producing localities of the Greater Kordofan region i.e. Sheikan (Five expellers), Elnuhud (Three expellers), Elrahad (One), and Um Rowaba (One expeller). The oil samples (two samples from each expeller) were collected and kept in dry bottles sealed tidily and labeled, then transferred to the laboratory to assess the quality parameters, The study revealed that the quality parameters of groundnut seeds raveled that there were it higher percentage of impurity with low percentage of oil content. Also it had no dead insect and had good level of moisture and fiber content. The mean Ash content was found (1.60 %) while the samples E8, and E9 had signification lowest lower than specification range (1- 3).The mean protein was (23.9 %). The SSMO, established range (22-30%) these result is agreed with only E1 and E7. The Carbohydrate content was (27.46%).The sample E10 has significant highest carbohydrate content while the sample E5 had signification lowest content among all samples studied. Through thesis study all Expellers were highest than acceptable limit for the small seeds and crashed seed. Concerning weight of 1000 seeds only expellers E4 and E5 within acceptable limit, also all the oil expellers were free from death insects. The moisture content of the cake more than 50% of expellers were highest than the acceptable level. The mean ash content were higher than established limit in E3, E4and E5 while the other expellers within established limit. The study revealed the expellers E5, E7, E9 and E10 had significantly lower than the acceptable level about the mean Protein content. The fiber content expellers E1, E3, E4, E6 and E8 had significantly lower than the acceptable level.","PeriodicalId":199134,"journal":{"name":"European Journal of Food Science and Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127909848","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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