Pub Date : 2023-03-02DOI: 10.56557/jafsat/2023/v10i28125
Theophilus Maduabuchukwu Ikegwu, T. V. Balogu, Nwakaego L. Iroagba, Francis Chigozie Okoyeuzu, Chika U. Obiora, D. O. Balogu, H. Agu
People having access to physical, social and economic food that is sufficient, safe and nutritious to meet their dietary needs and food preferences, for an active and healthy life, could be a mirage without the involvement of local communities, in global effort to mitigate malnutrition. World leaders have identified the lacuna in the drive for food security and therefore, seek a sustainable approach through which biotechnology and functional food technology could be tailored to forestall food insecurity, especially in emerging global situations. Consequently, researchers in food microbiology, enzyme biotechnology, among other disciplines are making concerted effort to provide solutions to some emerging world problems such as banditry, wars, climate change, internal displacement, migration, among others. Emphasis on the role of functional foods and biotechnology for sustainable food security should be paramount on the global scale as championed by United Nations Organization (UNO), Food and Agricultural Organization (FAO), World Health Organization/World Bank (WHO/WB) and World Food Programme on Malnutrition. Functional food components such as biotin, carotenoids, lycopene, monosaturated and polyunsaturated fatty acids, among others could be tailored to reduce the incidences coronary heart diseases, diabetes and free radicals in the body for improved nutrition, while nutritional education, alongside global support and empowerment initiatives for sustainability in agricultural biotechnological approaches would be highly imperative. It is therefore imperative for the global support agencies to reduce malnutrition to emphasize food functionality such as the role of carotenoids, fatty acids, lycopene, vitamins, minerals, biotin, fibre, etc in combating food insecurity through nutritional education, and in farming operations. It is in doing so that the role of food biotechnology would impact positively on the affected population, whereby foods are not just in abundance but also have the ability and capacity to provide the needed food ingredients to functionally prevent cardiovascular diseases, diabetes, neutralize free radicals and prevent antioxidant activity in the body.
{"title":"Food Security in Emerging Global Situations-Functional Foods and Food Biotechnology Approaches: A Review","authors":"Theophilus Maduabuchukwu Ikegwu, T. V. Balogu, Nwakaego L. Iroagba, Francis Chigozie Okoyeuzu, Chika U. Obiora, D. O. Balogu, H. Agu","doi":"10.56557/jafsat/2023/v10i28125","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i28125","url":null,"abstract":"People having access to physical, social and economic food that is sufficient, safe and nutritious to meet their dietary needs and food preferences, for an active and healthy life, could be a mirage without the involvement of local communities, in global effort to mitigate malnutrition. World leaders have identified the lacuna in the drive for food security and therefore, seek a sustainable approach through which biotechnology and functional food technology could be tailored to forestall food insecurity, especially in emerging global situations. Consequently, researchers in food microbiology, enzyme biotechnology, among other disciplines are making concerted effort to provide solutions to some emerging world problems such as banditry, wars, climate change, internal displacement, migration, among others. Emphasis on the role of functional foods and biotechnology for sustainable food security should be paramount on the global scale as championed by United Nations Organization (UNO), Food and Agricultural Organization (FAO), World Health Organization/World Bank (WHO/WB) and World Food Programme on Malnutrition. Functional food components such as biotin, carotenoids, lycopene, monosaturated and polyunsaturated fatty acids, among others could be tailored to reduce the incidences coronary heart diseases, diabetes and free radicals in the body for improved nutrition, while nutritional education, alongside global support and empowerment initiatives for sustainability in agricultural biotechnological approaches would be highly imperative. It is therefore imperative for the global support agencies to reduce malnutrition to emphasize food functionality such as the role of carotenoids, fatty acids, lycopene, vitamins, minerals, biotin, fibre, etc in combating food insecurity through nutritional education, and in farming operations. It is in doing so that the role of food biotechnology would impact positively on the affected population, whereby foods are not just in abundance but also have the ability and capacity to provide the needed food ingredients to functionally prevent cardiovascular diseases, diabetes, neutralize free radicals and prevent antioxidant activity in the body.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"426 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113998485","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 : 2023-03-02DOI: 10.56557/jafsat/2023/v10i28121
M. Ukwuru, Abdullahi Muritala
Many traditional fermented foods and beverages are prepared locally in various parts of Nigeria. These fermented food and beverage products have sustained millions of people in terms of food security. This review attempts to put together the major traditional fermented foods and beverages produced in Nigeria. These products are mainly beverages, cereal, dairy, fish products, fruits and vegetable legumes, meat products, starchy crop products, and other miscellaneous products. The sources, processing methods, process control and fermentation of the various fermented foods and beverages are been reviewed. The current state of production of traditional fermented products, status of research, conditions for their upgrade and suggestions for the regulatory authorities are discussed.
{"title":"A Compendium of Major Traditional Fermented Foods and Beverages in Nigeria","authors":"M. Ukwuru, Abdullahi Muritala","doi":"10.56557/jafsat/2023/v10i28121","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i28121","url":null,"abstract":"Many traditional fermented foods and beverages are prepared locally in various parts of Nigeria. These fermented food and beverage products have sustained millions of people in terms of food security. This review attempts to put together the major traditional fermented foods and beverages produced in Nigeria. These products are mainly beverages, cereal, dairy, fish products, fruits and vegetable legumes, meat products, starchy crop products, and other miscellaneous products. The sources, processing methods, process control and fermentation of the various fermented foods and beverages are been reviewed. The current state of production of traditional fermented products, status of research, conditions for their upgrade and suggestions for the regulatory authorities are discussed.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115310012","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 : 2023-02-23DOI: 10.56557/jafsat/2023/v10i28103
V. O. Eyo, R. Ajang, S. J. Ewutanure, O. J. Eriegha, F. Eze, B. E. Udobong
This study was conducted to evaluate the mineral composition (phosphorus, sodium, potassium, magnesium, calcium, iron, copper, manganese and zinc) of important shell fish species from the Escravos River Estuary, Delta State, Nigeria. A total of five shell fish species including the Pink shrimp (Peneaus notialis), Tiger shrimp (Peneaus monodon), Blue crab (Callinectes amnicola), Perewinkle (Tympanostonus fuscatus), and Mangrove oyster (Crassostrea gasar) were collected and used for the study. The shell fishes were collected from the fish landing sites of the estuary between March 2022 and June 2022 and analyzed for mineral composition following standard methods. The findings of this study showed that all the shell fish species evaluated were rich in minerals including phosphorus (P), sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn) which varied significantly (P<0.05) among the shell fish species. This is the first study to evaluate the mineral composition of important shell fish species that are of particular public health significance in the Escravos river estuary. The findings of this study have provided baseline information or database of minerals in shell fishes from the Escravos River. Therefore, shell fish consumers within the Escravos river will be sufficiently knowledgeable on the mineral composition of each shell fish species examined with the flexibility of consuming the shell fishes according to their mineral need. Also, the mineral profile of these shell fishes would provide a guideline for nutritionists and medical practitioners in the prescription of diet charts for the inhabitants of the Escravos river estuary and beyond.
{"title":"Mineral Composition of Important Shell Fish Species from the Escravos River Estuary, Delta State, Nigeria and their Nutritional Significance","authors":"V. O. Eyo, R. Ajang, S. J. Ewutanure, O. J. Eriegha, F. Eze, B. E. Udobong","doi":"10.56557/jafsat/2023/v10i28103","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i28103","url":null,"abstract":"This study was conducted to evaluate the mineral composition (phosphorus, sodium, potassium, magnesium, calcium, iron, copper, manganese and zinc) of important shell fish species from the Escravos River Estuary, Delta State, Nigeria. A total of five shell fish species including the Pink shrimp (Peneaus notialis), Tiger shrimp (Peneaus monodon), Blue crab (Callinectes amnicola), Perewinkle (Tympanostonus fuscatus), and Mangrove oyster (Crassostrea gasar) were collected and used for the study. The shell fishes were collected from the fish landing sites of the estuary between March 2022 and June 2022 and analyzed for mineral composition following standard methods. The findings of this study showed that all the shell fish species evaluated were rich in minerals including phosphorus (P), sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn) which varied significantly (P<0.05) among the shell fish species. This is the first study to evaluate the mineral composition of important shell fish species that are of particular public health significance in the Escravos river estuary. The findings of this study have provided baseline information or database of minerals in shell fishes from the Escravos River. Therefore, shell fish consumers within the Escravos river will be sufficiently knowledgeable on the mineral composition of each shell fish species examined with the flexibility of consuming the shell fishes according to their mineral need. Also, the mineral profile of these shell fishes would provide a guideline for nutritionists and medical practitioners in the prescription of diet charts for the inhabitants of the Escravos river estuary and beyond.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121409403","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 : 2023-02-22DOI: 10.56557/jafsat/2023/v10i28097
Ramal Ahmed, Ojo Moses Ayodele
This study was conducted to evaluate the effect of adding different concentrations (2.5, 5.0, 7.5 and 10%) of pomegranate juice (PJ) and 1% of pomegranate seed extract (PS) on the physicochemical and sensory properties of ice cream. Increase concentration of PJ and PS caused increase in ash, pH and overrun values of ice cream. Similarly, there was increase in the total solid, acidity as well as viscosity of the ice cream samples. The addition of PJ and PS significantly improved the concentration of zinc (Zn), magnesium (Mg), Manganese (MN) and non-heam iron (Fe) in the ice cream. According to this study, the hardness of Ice cream was affected by different levels of PJ and PS. The result of the sensory evaluation showed that the ice cream with 10% PJ was the highest evaluated by the panelist. The use of pomegranate in the formulation of ice cream, it is hoped, will foster economic utility, meet the ever-changing consumers’ preference for new foods and provide a safe food medium through which important nutrients can be made available to consumers.
{"title":"Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream","authors":"Ramal Ahmed, Ojo Moses Ayodele","doi":"10.56557/jafsat/2023/v10i28097","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i28097","url":null,"abstract":"This study was conducted to evaluate the effect of adding different concentrations (2.5, 5.0, 7.5 and 10%) of pomegranate juice (PJ) and 1% of pomegranate seed extract (PS) on the physicochemical and sensory properties of ice cream. Increase concentration of PJ and PS caused increase in ash, pH and overrun values of ice cream. Similarly, there was increase in the total solid, acidity as well as viscosity of the ice cream samples. The addition of PJ and PS significantly improved the concentration of zinc (Zn), magnesium (Mg), Manganese (MN) and non-heam iron (Fe) in the ice cream. According to this study, the hardness of Ice cream was affected by different levels of PJ and PS. The result of the sensory evaluation showed that the ice cream with 10% PJ was the highest evaluated by the panelist. The use of pomegranate in the formulation of ice cream, it is hoped, will foster economic utility, meet the ever-changing consumers’ preference for new foods and provide a safe food medium through which important nutrients can be made available to consumers.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115208453","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 : 2023-02-03DOI: 10.56557/jafsat/2023/v10i18089
Fred Newman, Coleman, F. Aboagye-Nuamah, Emmanuel Ansoba, Yakubu, Daniel Owusu, Kyeremanteng, Linos, Anku, Wisdom, Vorvor
The study was conducted to evaluate the sensory characteristics of different methods of caponization of selected locally bred cockerels. A total of ninety (90) healthy 2 weeks old chicks were purchased from a farmer in Wenchi, (45 plymouth rock chicks and 45 hypeco chicks) and were fed on commercial starter, grower and finisher diets ad libitum until 14 weeks. At 8 weeks of age, the cockerels were individually weighed and randomly assigned to three groups for each of the breeds, open caponization, close caponization, and intact (Control) in cages with 3 replicates. Caponization was conducted by a licensed veterinary officer after the weighing. Two birds each were slaughtered on the 14th week for the sensory evaluation on grilled breast meat. The two caponization methods significantly enhanced the palatability, juiciness, flavour and tenderness of the meat. Open capon performed better among the caponization methods and the breeds. Open caponization of the cockerels had a great beneficial effect on the product intended to buy and consumers preference. In conclusion, the evaluators reorganized capon meat to be most preferred to intact cockerels and should be adopted to develop the poultry industry. The quality of chicken meat can be influenced by the caponization methods to meet the demand for safe and healthy poultry products by the consumers. A further study should be carried out on the nutritional profiles of the capons.
{"title":"The Impact of Indigenous Different Methods of Caponization on Sensory Characteristics of Selected Cockerels Breeds","authors":"Fred Newman, Coleman, F. Aboagye-Nuamah, Emmanuel Ansoba, Yakubu, Daniel Owusu, Kyeremanteng, Linos, Anku, Wisdom, Vorvor","doi":"10.56557/jafsat/2023/v10i18089","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i18089","url":null,"abstract":"The study was conducted to evaluate the sensory characteristics of different methods of caponization of selected locally bred cockerels. A total of ninety (90) healthy 2 weeks old chicks were purchased from a farmer in Wenchi, (45 plymouth rock chicks and 45 hypeco chicks) and were fed on commercial starter, grower and finisher diets ad libitum until 14 weeks. At 8 weeks of age, the cockerels were individually weighed and randomly assigned to three groups for each of the breeds, open caponization, close caponization, and intact (Control) in cages with 3 replicates. Caponization was conducted by a licensed veterinary officer after the weighing. Two birds each were slaughtered on the 14th week for the sensory evaluation on grilled breast meat. The two caponization methods significantly enhanced the palatability, juiciness, flavour and tenderness of the meat. Open capon performed better among the caponization methods and the breeds. Open caponization of the cockerels had a great beneficial effect on the product intended to buy and consumers preference. In conclusion, the evaluators reorganized capon meat to be most preferred to intact cockerels and should be adopted to develop the poultry industry. The quality of chicken meat can be influenced by the caponization methods to meet the demand for safe and healthy poultry products by the consumers. A further study should be carried out on the nutritional profiles of the capons.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124859845","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 : 2023-02-03DOI: 10.56557/jafsat/2023/v10i18067
K. I. Jeyasanta, J. Patterson
Background: The nutritional quality of fish is very important for human consumers. The consumption of fish provides important nutrients to a large number of people worldwide and makes a very significant contribution to nutrition. The purpose of the study was to investigate the proximate composition of economically important marine water fish. Methods: The present work was conducted between March 2016 and February 2017, investigated the seasonal variations in the contents of protein, lipid, carbohydrate, ash and moisture in six fish species namely Sardinella fimbriata, Stolephorus commersonnii, Epinephelus areolatus, Carangoides chrysophrys, Gazza achlamys and Parupeneus indicus. The fish samples were collected from the fish market of Tuticorin. The proximate compositions of the samples were analysed according to standard AOAC methods. Results: Remarkable seasonal variations are found in the levels of the parameters studied in the six selected species. In all the seasons, Epinephelus areolatus is characterized by the highest moisture and ash contents, and Carangoides chrysophrys by the highest protein and carbohydrate contents, whereas Sardinella fimbriata contains more lipids. Except for moisture content all other nutrient compositions are high during the monsoon and post-monsoon periods. During summer the nutrient contents decrease due to breeding activities involving maturation of gonads, and after the breeding season the nutrient contents again show a rising trend. The seasonal variations in nutrient composition in fish are related to the cycle of maturation and depletion of gonads. Different phases of maturation are associated with marked quantitative fluctuations of each nutrient in different fishes. Conclusion: Based on the current finding, it is concluded that fishes are very good sources of protein, carbohydrates, ash, and lipids and that the biochemical constituents of the body tissues of fishes fluctuate during different seasons. The results suggested that the consumption of those fish species contributed to human health. Finally, this research work might help to understand the changes in nutritional values of some commercial fishes in various seasons and will assist in identifying the proper fish harvesting period.
{"title":"Seasonal Variation in the Nutritional Composition of Fishes in Tuticorin, Southeast Coast of India","authors":"K. I. Jeyasanta, J. Patterson","doi":"10.56557/jafsat/2023/v10i18067","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i18067","url":null,"abstract":"Background: The nutritional quality of fish is very important for human consumers. The consumption of fish provides important nutrients to a large number of people worldwide and makes a very significant contribution to nutrition. The purpose of the study was to investigate the proximate composition of economically important marine water fish. \u0000Methods: The present work was conducted between March 2016 and February 2017, investigated the seasonal variations in the contents of protein, lipid, carbohydrate, ash and moisture in six fish species namely Sardinella fimbriata, Stolephorus commersonnii, Epinephelus areolatus, Carangoides chrysophrys, Gazza achlamys and Parupeneus indicus. The fish samples were collected from the fish market of Tuticorin. The proximate compositions of the samples were analysed according to standard AOAC methods. \u0000Results: Remarkable seasonal variations are found in the levels of the parameters studied in the six selected species. In all the seasons, Epinephelus areolatus is characterized by the highest moisture and ash contents, and Carangoides chrysophrys by the highest protein and carbohydrate contents, whereas Sardinella fimbriata contains more lipids. Except for moisture content all other nutrient compositions are high during the monsoon and post-monsoon periods. During summer the nutrient contents decrease due to breeding activities involving maturation of gonads, and after the breeding season the nutrient contents again show a rising trend. The seasonal variations in nutrient composition in fish are related to the cycle of maturation and depletion of gonads. Different phases of maturation are associated with marked quantitative fluctuations of each nutrient in different fishes. \u0000Conclusion: Based on the current finding, it is concluded that fishes are very good sources of protein, carbohydrates, ash, and lipids and that the biochemical constituents of the body tissues of fishes fluctuate during different seasons. The results suggested that the consumption of those fish species contributed to human health. Finally, this research work might help to understand the changes in nutritional values of some commercial fishes in various seasons and will assist in identifying the proper fish harvesting period.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"161 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127297836","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 : 2023-02-03DOI: 10.56557/jafsat/2023/v10i18066
Yisa, Benjamin Nma, Yisa Aaron Shaba, Dennis Amaechi, Dickson Musa Achimugu, E. Egwim
Introduction: Nigerian FARO 40 rice starch has been underutilized due to low edible qualities. Therefore, chemical modification of this variety for pharmaceutical use was contemplated, as native starch has shown to be integrally unsuitable for pharmaceutical applications. The aim of this study was to chemically modify underutilized rice variety using standard methods for possible use as pharmaceutical grade starch. Methodology: Native and acetylated FARO rice starch physicochemical properties were analysed using standard methods. Scan electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), Thermogravimetric analyser and Derivative Thermogravimetric analyser were done to determine the morphological properties of native and acetylated starch. The starch tablets comparative binding and disintegrant capacities were examined utilizing paracetamol as model sedate. Wet granulation strategy and direct compression were used to defined the paracetamol tablets from native starch and acetylated starch as binders. The tablet features such as smashing quality, friability, crumbling time and disintegration test were assessed utilizing friabilitor machine, deterioration machine and disintegration device. Results: The results showed significant decreased (P<0.05) values in pH, moisture content, and gelatinization temperature for acetylated starch compared to the native starch. Significant increase observed in ash content, solubility, swelling capacity, browning temperature, charring temperature and amylose content of acetylated starch as compared to the native starch. Furthermore, significant changes were also observed in morphology of the acetylated starch compared to the native rice starch. The weight, crushing strength, friability, disintegration time and dissolution profile values for paracetamol tablets formulated with the acetylated starch were within the standard specified by British pharmacopeia and were significantly different from that of native starch (P<0.05). Conclusion: In conclusion, the research reviewed significant changes in physicochemical and morphological properties of acetylated FARO 40 underutilized Nigerian rice starch variety which suggest to improve the quality of the starch for pharmaceutical usage.
{"title":"The Effect of Acetylation of Faro 40 Rice Starch for the Production of Pharmaceutical Grade Starch","authors":"Yisa, Benjamin Nma, Yisa Aaron Shaba, Dennis Amaechi, Dickson Musa Achimugu, E. Egwim","doi":"10.56557/jafsat/2023/v10i18066","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i18066","url":null,"abstract":"Introduction: Nigerian FARO 40 rice starch has been underutilized due to low edible qualities. Therefore, chemical modification of this variety for pharmaceutical use was contemplated, as native starch has shown to be integrally unsuitable for pharmaceutical applications. The aim of this study was to chemically modify underutilized rice variety using standard methods for possible use as pharmaceutical grade starch. \u0000Methodology: Native and acetylated FARO rice starch physicochemical properties were analysed using standard methods. Scan electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), Thermogravimetric analyser and Derivative Thermogravimetric analyser were done to determine the morphological properties of native and acetylated starch. The starch tablets comparative binding and disintegrant capacities were examined utilizing paracetamol as model sedate. Wet granulation strategy and direct compression were used to defined the paracetamol tablets from native starch and acetylated starch as binders. The tablet features such as smashing quality, friability, crumbling time and disintegration test were assessed utilizing friabilitor machine, deterioration machine and disintegration device. \u0000Results: The results showed significant decreased (P<0.05) values in pH, moisture content, and gelatinization temperature for acetylated starch compared to the native starch. Significant increase observed in ash content, solubility, swelling capacity, browning temperature, charring temperature and amylose content of acetylated starch as compared to the native starch. Furthermore, significant changes were also observed in morphology of the acetylated starch compared to the native rice starch. The weight, crushing strength, friability, disintegration time and dissolution profile values for paracetamol tablets formulated with the acetylated starch were within the standard specified by British pharmacopeia and were significantly different from that of native starch (P<0.05). \u0000Conclusion: In conclusion, the research reviewed significant changes in physicochemical and morphological properties of acetylated FARO 40 underutilized Nigerian rice starch variety which suggest to improve the quality of the starch for pharmaceutical usage.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124097693","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 : 2023-01-08DOI: 10.56557/jafsat/2023/v10i18063
K. G. Okakpu, B. Offia-olua, C. Okakpu, C. Okpara
This study investigated the quality characteristics of bread made from wheat, cooking banana and mung bean flour blends. The cooking banana and mung bean were added to wheat flour in different ratios (100%WF:0%CBF:0%MBF, 75%WF:10%CBF:15%MBF, 80%WF : 10%CBF : 10%MBF, 70%WF:10%CBF:20%MBF, 75%WF:15%CBF:10%MBF, 70%WF : 15%CBF : 15%MBF, 70%WF:20%CBF:10%MBF) and were used to produce bread. Bread made from the 100% wheat flour served as the reference. The bread samples were evaluated for proximate analysis, physical properties and sensory evaluation using standard methods. The result of the proximate composition of the bread also showed that the moisture content ranged from 19.00 to 22.42%, 12.35 to 14.29% (crude protein), 7.91 to 10.98% (fat), 0.77 to 5.37% (crude fibre), 1.38 to 1.87% (ash) and 51.29 to 56.48% (carbohydrate). The result of the physical properties of the bread revealed that the weight ranged from 202.43 to 204.17 g, 530.62 to 532.27 cm3 (volume), 2.60 to 2.62 cm3/g (specific volume), 9.84 to 10.92 cm (length) and 7.26 to 7.89 cm (height). The overall acceptability of the bread made from 100% wheat flour was liked very much and mostly preferred by the consumers. Thus, it can be concluded that acceptable bread can be made from the flour blends of wheat, cooking banana and mung bean. The incorporation of cooking banana and mung bean flour blends into wheat flour during bread production could reduce the importation of wheat and contribute to curbing nutrient deficiency in the country; thereby leading to increased cultivation and increased utilization of mung bean and value addition to cooking banana.
{"title":"Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean","authors":"K. G. Okakpu, B. Offia-olua, C. Okakpu, C. Okpara","doi":"10.56557/jafsat/2023/v10i18063","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i18063","url":null,"abstract":"This study investigated the quality characteristics of bread made from wheat, cooking banana and mung bean flour blends. The cooking banana and mung bean were added to wheat flour in different ratios (100%WF:0%CBF:0%MBF, 75%WF:10%CBF:15%MBF, 80%WF : 10%CBF : 10%MBF, 70%WF:10%CBF:20%MBF, 75%WF:15%CBF:10%MBF, 70%WF : 15%CBF : 15%MBF, 70%WF:20%CBF:10%MBF) and were used to produce bread. Bread made from the 100% wheat flour served as the reference. The bread samples were evaluated for proximate analysis, physical properties and sensory evaluation using standard methods. The result of the proximate composition of the bread also showed that the moisture content ranged from 19.00 to 22.42%, 12.35 to 14.29% (crude protein), 7.91 to 10.98% (fat), 0.77 to 5.37% (crude fibre), 1.38 to 1.87% (ash) and 51.29 to 56.48% (carbohydrate). The result of the physical properties of the bread revealed that the weight ranged from 202.43 to 204.17 g, 530.62 to 532.27 cm3 (volume), 2.60 to 2.62 cm3/g (specific volume), 9.84 to 10.92 cm (length) and 7.26 to 7.89 cm (height). The overall acceptability of the bread made from 100% wheat flour was liked very much and mostly preferred by the consumers. Thus, it can be concluded that acceptable bread can be made from the flour blends of wheat, cooking banana and mung bean. The incorporation of cooking banana and mung bean flour blends into wheat flour during bread production could reduce the importation of wheat and contribute to curbing nutrient deficiency in the country; thereby leading to increased cultivation and increased utilization of mung bean and value addition to cooking banana.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122553423","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 : 2023-01-05DOI: 10.56557/jafsat/2023/v10i18056
I. Onyimba, Y. Labaran
In line with increasing demand by consumers for safe and minimally processed food products, biopreservation has been advocated over the traditional use of chemical additives in combating food spoilage. This study evaluated the antibacterial activity of four lactic acid bacteria (LAB) (Lactobacillus fermentum, Lactococcus lactis, Lactobacillus brevis and Lactobacillus plantarum) isolated from kunun-zaki against the bread rope spoilage bacteria, Bacillus subtilis and Bacillus cereus. Antibacterial activity was determined using the dual agar overlay method with subsequent measurement of zones of inhibition. Titrimetric methods were used to determine the abilities of the isolated LAB to produce antimicrobials including lactic acid, hydrogen peroxide and diacetyl. Lactobacillus fermentum brought about the highest inhibition zone (20 mm) against Bacillus cereus. The smallest zone of inhibition (6 mm) was recorded for L. plantarum against B. cereus. Whereas L. plantarum produced the highest amount of lactic acid (0.540 g/L), L. brevis produced the lowest lactic acid amount of 0.348 g/L. L. fermentum produced the highest amount of hydrogen peroxide (0.020 g/L) whereas L.brevis recorded the lowest hydrogen peroxide production of 0.010 g/L. L. lactis and L. fermentum had the highest and lowest values of 0.649 g/L and 0.219 g/L respectively for diacetyl production. Differences in the antibacterial activities and antimicrobials production by the LAB were statistically significant (P < .05). The findings show that the LAB isolates possessed antibacterial activity against the selected spoilage bacteria and as such could be exploited as potential biocontrol agents against the selected bread rope spoilage bacteria.
{"title":"Evaluation of Antibacterial Activity of Lactic Acid Bacteria Isolated from Kunun Zaki against Selected Bread Rope Spoilage Bacteria","authors":"I. Onyimba, Y. Labaran","doi":"10.56557/jafsat/2023/v10i18056","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i18056","url":null,"abstract":"In line with increasing demand by consumers for safe and minimally processed food products, biopreservation has been advocated over the traditional use of chemical additives in combating food spoilage. This study evaluated the antibacterial activity of four lactic acid bacteria (LAB) (Lactobacillus fermentum, Lactococcus lactis, Lactobacillus brevis and Lactobacillus plantarum) isolated from kunun-zaki against the bread rope spoilage bacteria, Bacillus subtilis and Bacillus cereus. Antibacterial activity was determined using the dual agar overlay method with subsequent measurement of zones of inhibition. Titrimetric methods were used to determine the abilities of the isolated LAB to produce antimicrobials including lactic acid, hydrogen peroxide and diacetyl. Lactobacillus fermentum brought about the highest inhibition zone (20 mm) against Bacillus cereus. The smallest zone of inhibition (6 mm) was recorded for L. plantarum against B. cereus. Whereas L. plantarum produced the highest amount of lactic acid (0.540 g/L), L. brevis produced the lowest lactic acid amount of 0.348 g/L. L. fermentum produced the highest amount of hydrogen peroxide (0.020 g/L) whereas L.brevis recorded the lowest hydrogen peroxide production of 0.010 g/L. L. lactis and L. fermentum had the highest and lowest values of 0.649 g/L and 0.219 g/L respectively for diacetyl production. Differences in the antibacterial activities and antimicrobials production by the LAB were statistically significant (P < .05). The findings show that the LAB isolates possessed antibacterial activity against the selected spoilage bacteria and as such could be exploited as potential biocontrol agents against the selected bread rope spoilage bacteria.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"9 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115680421","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 : 2022-12-31DOI: 10.56557/jafsat/2022/v9i48041
Ghada Zas, M. Sara, A. Heba, S. Mona, S. Warda, Z. Azza, K. Doaa, A. Rania, Y. Asma
Validation of food analysis method is important to ensure results’ quality and it is a must in ISO/IEC 17025. A study was performed to evaluate effects of re-ashing duration and cooling time on food’s ash content. Proximate Food analysis (macro & micro nutrients) is very important. Methods were validated according to international guidelines (including ISO 17025) and through participation within international recognized proficiency schemes with adequate Z scores (− 2 ≥ x ≤ 2) and recoveries (90–110%). Many reported methods on ash analysis by dry ashing vary greatly in ashing conditions, making results incomparable. In the present study we validate re-ashing duration (1 & 2 hr) and cooling time (90 min/ RT) on ash measurement of 23 biscuits samples, 15 flour and 23 milk (infant formula) samples under ISO/IEC 17025 guidelines. For comparable results, a standardized method of re-ashing samples at specific °C is proposed for all types of foods (eg: biscuit, flour, infant formula, etc-----). Our results reveal that ashing and re-ashing at previous mentioned condition give comparable results with no significant change. This method was shown to have acceptable precision by the present study. This method was shown to have acceptable precision by the present study.
{"title":"PARTIAL VALIDATION OF THE EFFECTS OF RE-ASHING DURATION AND COOLING TIME ON FOOD’S ASH DETERMINATION UNDER ISO/IEC 17025 GUIDELINES","authors":"Ghada Zas, M. Sara, A. Heba, S. Mona, S. Warda, Z. Azza, K. Doaa, A. Rania, Y. Asma","doi":"10.56557/jafsat/2022/v9i48041","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i48041","url":null,"abstract":"Validation of food analysis method is important to ensure results’ quality and it is a must in ISO/IEC 17025. A study was performed to evaluate effects of re-ashing duration and cooling time on food’s ash content. Proximate Food analysis (macro & micro nutrients) is very important. Methods were validated according to international guidelines (including ISO 17025) and through participation within international recognized proficiency schemes with adequate Z scores (− 2 ≥ x ≤ 2) and recoveries (90–110%). Many reported methods on ash analysis by dry ashing vary greatly in ashing conditions, making results incomparable. In the present study we validate re-ashing duration (1 & 2 hr) and cooling time (90 min/ RT) on ash measurement of 23 biscuits samples, 15 flour and 23 milk (infant formula) samples under ISO/IEC 17025 guidelines. For comparable results, a standardized method of re-ashing samples at specific °C is proposed for all types of foods (eg: biscuit, flour, infant formula, etc-----). Our results reveal that ashing and re-ashing at previous mentioned condition give comparable results with no significant change. This method was shown to have acceptable precision by the present study. This method was shown to have acceptable precision by the present study.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127450622","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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