Pub Date : 2022-08-10DOI: 10.56557/jafsat/2022/v9i27798
J. Adeyanju, G. Ogunlakin, A. O. Abioye, O. D. Alabi, A. Oloyede, Feranmi Bolanle Akinola
The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pasting properties, mineral content and anti-nutritional factors. The biscuit produced from the resulting flour was analyzed for physical characteristics and sensory attributes. The results obtained showed that the proximate composition of the flour blend varied from 7.26-9.05 %, 7.94-8.20.12%, 6.01-7.85%, 1.05-2.16%, 1.43-2.14%, 60.38-74.64% for moisture, protein, fat, crude fibre, ash and carbohydrate respectively. The functional properties of flour ranged from 0.76 to 0.84 g/ml for bulk density, 76.50 to 84.50% for water absorption capacity, 72.00 to 82.50%, for oil absorption capacity, 1.94 to 2.63g/g for swelling capacity and 2.00 to 6.00 % for solubility index. The pasting properties of the flour varied from 2049.00- 2333.00, 1217.50-1461.50, 1134.50-1238.00 for peak velocity, trough velocity and break down velocity, respectively. The mineral composition of the flour ranged from 1.70-2.13 mg/l, 2.12-2.22 mg/l, 19.63-24.63 mg/l, 0.40-0.58 mg/l, 3.25-4.96 mg/l for calcium, sodium, magnesium, iron and potassium, respectively. The anti-nutrient content of the flour blend ranged from 0.36 to 0.44 g/kg, 0.014 to 0.14 g/kg, and 0.40 to 0.54 g/kg for phytate, oxalate, and tannin content, respectively. The physical attributes of the biscuits ranged from 13.00-17.00 g, 56.00-60.33 mm, 5.76- 6.83 mm, 8.69-10.57 for weight, diameter, thickness, and spread ratio, respectively. The sensory evaluation results of the biscuits revealed that all the biscuit samples received high ratings for all the sensory attributes evaluated. Considerable increases in crude protein, ash, and crude fibre contents observed in the flour blend are indications that biscuits made from this blend could help reduce protein-energy malnutrition.
{"title":"ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR","authors":"J. Adeyanju, G. Ogunlakin, A. O. Abioye, O. D. Alabi, A. Oloyede, Feranmi Bolanle Akinola","doi":"10.56557/jafsat/2022/v9i27798","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i27798","url":null,"abstract":"The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pasting properties, mineral content and anti-nutritional factors. The biscuit produced from the resulting flour was analyzed for physical characteristics and sensory attributes. The results obtained showed that the proximate composition of the flour blend varied from 7.26-9.05 %, 7.94-8.20.12%, 6.01-7.85%, 1.05-2.16%, 1.43-2.14%, 60.38-74.64% for moisture, protein, fat, crude fibre, ash and carbohydrate respectively. The functional properties of flour ranged from 0.76 to 0.84 g/ml for bulk density, 76.50 to 84.50% for water absorption capacity, 72.00 to 82.50%, for oil absorption capacity, 1.94 to 2.63g/g for swelling capacity and 2.00 to 6.00 % for solubility index. The pasting properties of the flour varied from 2049.00- 2333.00, 1217.50-1461.50, 1134.50-1238.00 for peak velocity, trough velocity and break down velocity, respectively. The mineral composition of the flour ranged from 1.70-2.13 mg/l, 2.12-2.22 mg/l, 19.63-24.63 mg/l, 0.40-0.58 mg/l, 3.25-4.96 mg/l for calcium, sodium, magnesium, iron and potassium, respectively. The anti-nutrient content of the flour blend ranged from 0.36 to 0.44 g/kg, 0.014 to 0.14 g/kg, and 0.40 to 0.54 g/kg for phytate, oxalate, and tannin content, respectively. The physical attributes of the biscuits ranged from 13.00-17.00 g, 56.00-60.33 mm, 5.76- 6.83 mm, 8.69-10.57 for weight, diameter, thickness, and spread ratio, respectively. The sensory evaluation results of the biscuits revealed that all the biscuit samples received high ratings for all the sensory attributes evaluated. Considerable increases in crude protein, ash, and crude fibre contents observed in the flour blend are indications that biscuits made from this blend could help reduce protein-energy malnutrition.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130467824","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 : 2022-08-01DOI: 10.56557/jafsat/2022/v9i27784
Shalini Yadav, Sunita Mishra
The present study aims to utilize the staple food of over half of the world population, that is rice, which is a brilliant source of energy and good for Celiac, and fortify it with Moringa oleifera leaf caries potential to enhance and improve overall nutrient availability. Products like Ready- to- Cook (RTC) Idli and Dhokla mix were fortified with 5 and 10 % moringa leaf powder were analyzed. The proximate and nutrient composition like moisture content, ash, fibre, protein, fat and carbohydrate of rice, moringa leaf powder and fortified mixes were analyzed. The micronutrients like calcium, phosphorus, iron and vitamin C were analyzed and compared with RDA of adult and pregnant women as per % Daily Value (DV). The elevation of % DV by1.5% and 3% in calcium, 2.5% and 3% in potassium, 5.2% and 10.4% in vitamin C and 4.2% and 9.5% (adult), 2.9% and 6.6% (pregnant women) with respect to standard sample was observed respectively with elevation of 5% and 10% fortification moringa leaf powder. To understand the storage life and suitable packaging material, products were packed in different packaging materials like Glass, Polyethylene (PE), Polypropylene (PP), aluminum laminated Polyethylene and storage life was analyzed for the period of 60 days. Parameters like weight, moisture content, water absorption capacity and overall acceptability were taken into consideration.
{"title":"UTILIZATION OF Moringa oleifera LEAVES TO FORTIFY RICE: EFFECT ON RDA OF ADULT AND PREGNANT WOMEN","authors":"Shalini Yadav, Sunita Mishra","doi":"10.56557/jafsat/2022/v9i27784","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i27784","url":null,"abstract":"The present study aims to utilize the staple food of over half of the world population, that is rice, which is a brilliant source of energy and good for Celiac, and fortify it with Moringa oleifera leaf caries potential to enhance and improve overall nutrient availability. Products like Ready- to- Cook (RTC) Idli and Dhokla mix were fortified with 5 and 10 % moringa leaf powder were analyzed. The proximate and nutrient composition like moisture content, ash, fibre, protein, fat and carbohydrate of rice, moringa leaf powder and fortified mixes were analyzed. The micronutrients like calcium, phosphorus, iron and vitamin C were analyzed and compared with RDA of adult and pregnant women as per % Daily Value (DV). The elevation of % DV by1.5% and 3% in calcium, 2.5% and 3% in potassium, 5.2% and 10.4% in vitamin C and 4.2% and 9.5% (adult), 2.9% and 6.6% (pregnant women) with respect to standard sample was observed respectively with elevation of 5% and 10% fortification moringa leaf powder. To understand the storage life and suitable packaging material, products were packed in different packaging materials like Glass, Polyethylene (PE), Polypropylene (PP), aluminum laminated Polyethylene and storage life was analyzed for the period of 60 days. Parameters like weight, moisture content, water absorption capacity and overall acceptability were taken into consideration.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130975675","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 : 2022-07-20DOI: 10.56557/jafsat/2022/v9i27766
Sisay Ketema, Mansoor Ali, Akhtiar Ahmed Kalhoro, S. Munir, Muhammad Zahid Aslam, K. Khan, Ramzan Ahmed Noor, Fariha Ahsan, Bahrul Amin, H. Ali, I. Ullah
Background: Foodborne disease is one of the most frequent and life-threatening diseases on the planet. The aim of this study is to determine food handling practice and factors associated with good food handling status among food handlers in public food catering establishments, in Ethiopia. Methods: One hundred and fifty studies were gathered using key terms in a search web page, and finally, twelve studies were included with considering a pre-structured inquiry that addressed the desired outcome and then grouped in a table and figure. Results: This systematic review finding revealed that the mean good food handling practice in public food catering establishments in Ethiopia is low. The predicted factors for good food handling practices were included as educational status, experience, training, regular medical checkups, knowledge of the foodborne disease, absence of adequate supervision, lack of clean water, and maintain good hygiene in the workplace played a significant role to keep good food handling practice in Ethiopia. Conclusion: It is suggested that food catering establishments are the main source of food-borne disease. Therefore, massive food catering establishment owners and food inspection authority should give better emphasis with designing necessary strategies to improve food hygiene and safety concerns in the countries.
{"title":"STATUS OF FOOD HANDLING PRACTICE AND ASSOCIATED FACTORS AMONG WORKERS IN PUBLIC FOOD CATERING ESTABLISHMENT, ETHIOPIA: A SYSTEMATIC REVIEW","authors":"Sisay Ketema, Mansoor Ali, Akhtiar Ahmed Kalhoro, S. Munir, Muhammad Zahid Aslam, K. Khan, Ramzan Ahmed Noor, Fariha Ahsan, Bahrul Amin, H. Ali, I. Ullah","doi":"10.56557/jafsat/2022/v9i27766","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i27766","url":null,"abstract":"Background: Foodborne disease is one of the most frequent and life-threatening diseases on the planet. The aim of this study is to determine food handling practice and factors associated with good food handling status among food handlers in public food catering establishments, in Ethiopia. \u0000Methods: One hundred and fifty studies were gathered using key terms in a search web page, and finally, twelve studies were included with considering a pre-structured inquiry that addressed the desired outcome and then grouped in a table and figure. \u0000Results: This systematic review finding revealed that the mean good food handling practice in public food catering establishments in Ethiopia is low. The predicted factors for good food handling practices were included as educational status, experience, training, regular medical checkups, knowledge of the foodborne disease, absence of adequate supervision, lack of clean water, and maintain good hygiene in the workplace played a significant role to keep good food handling practice in Ethiopia. \u0000Conclusion: It is suggested that food catering establishments are the main source of food-borne disease. Therefore, massive food catering establishment owners and food inspection authority should give better emphasis with designing necessary strategies to improve food hygiene and safety concerns in the countries.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115820673","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 : 2022-07-09DOI: 10.56557/jafsat/2022/v9i27757
Sangavi Gopalakrishnan, N. Ganesan
The current study focuses on the development of finger millet and milk based functional beverages. The nutri-cereals were ground into coarse flour and blended in various proportions and cocoa, cardamom were used for flavors. The prepared formulations were evaluated for physiochemical properties such as moisture content, water activity, bulk and tapped density, flow-ability and cohesiveness. Based on the results, we can deduce that the formulations has high bulk and tapped density, fair flow-ability and high cohesiveness. The sensorial acceptability was analyzed using 9 point hedonic scale. Sensorially accepted beverage mix and porridge mix received an overall acceptability score of 8.3 and 8.1. The optimized beverage and porridge mix are found to be rich in nutrition and found to fulfill 20% energy requirement of RDA.
{"title":"STUDIES ON DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF NUTRI-CEREALS AND MILK-BASED BEVERAGE AND PORRIDGE MIX POWDER","authors":"Sangavi Gopalakrishnan, N. Ganesan","doi":"10.56557/jafsat/2022/v9i27757","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i27757","url":null,"abstract":"The current study focuses on the development of finger millet and milk based functional beverages. The nutri-cereals were ground into coarse flour and blended in various proportions and cocoa, cardamom were used for flavors. The prepared formulations were evaluated for physiochemical properties such as moisture content, water activity, bulk and tapped density, flow-ability and cohesiveness. Based on the results, we can deduce that the formulations has high bulk and tapped density, fair flow-ability and high cohesiveness. The sensorial acceptability was analyzed using 9 point hedonic scale. Sensorially accepted beverage mix and porridge mix received an overall acceptability score of 8.3 and 8.1. The optimized beverage and porridge mix are found to be rich in nutrition and found to fulfill 20% energy requirement of RDA.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129915322","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 : 2022-07-02DOI: 10.56557/jafsat/2022/v9i17742
K. S. GARCÍA-MELO, I. García-Montalvo, A. Pérez-Santiago, M. Sánchez-Medina, D. Matías-Pérez
Edible wild mushrooms represent a valuable food source due to their high content of protein, fiber, vitamins, and low levels of fat, as well as their bioactive compounds, including phenolic compounds with antioxidant properties. Mushrooms have long been prominent in medicine because they contain a considerable number of bioactive compounds to promote good health and prevent certain diseases. It is estimated that around 6% of this activity present in species has been studied worldwide. There is a diversity of mushrooms that can be used for the development of food quality products; therefore, it is of utmost importance to give priority to research that reveals information about these properties and health benefits. The objective of this article is to summarize the diversity of research, as well as recent information on this study and its development, with emphasis on the existing properties of edible wild mushrooms for their utilization.
{"title":"ESTIMATION OF CHEMICAL COMPRISE AND ANTIOXIDANTS IN EDIBLE WILD MUSHROOMS","authors":"K. S. GARCÍA-MELO, I. García-Montalvo, A. Pérez-Santiago, M. Sánchez-Medina, D. Matías-Pérez","doi":"10.56557/jafsat/2022/v9i17742","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i17742","url":null,"abstract":"Edible wild mushrooms represent a valuable food source due to their high content of protein, fiber, vitamins, and low levels of fat, as well as their bioactive compounds, including phenolic compounds with antioxidant properties. Mushrooms have long been prominent in medicine because they contain a considerable number of bioactive compounds to promote good health and prevent certain diseases. It is estimated that around 6% of this activity present in species has been studied worldwide. There is a diversity of mushrooms that can be used for the development of food quality products; therefore, it is of utmost importance to give priority to research that reveals information about these properties and health benefits. The objective of this article is to summarize the diversity of research, as well as recent information on this study and its development, with emphasis on the existing properties of edible wild mushrooms for their utilization.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130210171","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 : 2022-05-19DOI: 10.56557/jafsat/2022/v9i17685
C. Adeseko, S. Salawu, D. M. Sanni, I. Kade
This paper focuses on the evaluation of nutritional and anti-nutritional potentials, antioxidant, and phenolic constituents of edible portions (peel and pulp) of African bush mango (Irvingia gabonensis) fruit. The nutritional status of I. gabonensis fruit peel and pulp were evaluated by determining the proximate indices, vitamin (A and C), mineral compositions and antioxidant analyses. All these were quantified using standard methods. The results of the proximate analysis showed moisture content (79.4 - 81.33 g/100g), mineral ash (0.59 - 0.87 g/100g), crude fibre (9.32 - 10.27 g/100g), crude protein (1.22 - 1.57 g/100g), crude fat (1.69 - 2.23 g/100g) and carbohydrate (5.78 - 5.98 g/100g) per fresh weights respectively. Among all minerals, potassium was found to have highest values with 31.3 ± 0.62 mg/100g and 29.5 ± 0.78 mg/100g for the peel and pulp respectively. The pulp and peel of I. gabonesis showed almost similar pattern of scavenging activities while the pulp showed higher total antioxidant capacity than peel. Tannin and oxalate contents are lower in the pulp than peel, while the phytate and the alkaloid contents are higher in the pulp extract than peel. HPLC analysis confirmed the predominant compounds which include, ellagic acid (121 mg/100g); protocatechuic acid (65 mg/100g); gallic acid (46.2 mg/100g); chlorogenic acid (37.9 mg/100g); caffeic acid (9.33 mg/100g); and kaempferol (3.05 mg/100 g) for the peel extract while pulp gave ellagic acid (0.071 mg/100g); protocatechuic acid (1.65 mg/100g); gallic acid (3.73 mg/100g); chlorogenic acid (3.56 mg/100g); caffeic acid (0.85 mg/100g); and kaempferol (0.08 mg/100g).. The underutilized tropical fruit of I. gabonensis has considerable antioxidant activity and may possess phytochemicals that could impact human health.
{"title":"NUTRITIONAL EVALUATION, PHENOLIC CONSTITUENTS AND FREE-RADICAL SCAVENGING ACTIVITY OF PEELS AND PULP OF AFRICAN BUSH MANGO (Irvingia gabonensis) FRUIT","authors":"C. Adeseko, S. Salawu, D. M. Sanni, I. Kade","doi":"10.56557/jafsat/2022/v9i17685","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i17685","url":null,"abstract":"This paper focuses on the evaluation of nutritional and anti-nutritional potentials, antioxidant, and phenolic constituents of edible portions (peel and pulp) of African bush mango (Irvingia gabonensis) fruit. The nutritional status of I. gabonensis fruit peel and pulp were evaluated by determining the proximate indices, vitamin (A and C), mineral compositions and antioxidant analyses. All these were quantified using standard methods. The results of the proximate analysis showed moisture content (79.4 - 81.33 g/100g), mineral ash (0.59 - 0.87 g/100g), crude fibre (9.32 - 10.27 g/100g), crude protein (1.22 - 1.57 g/100g), crude fat (1.69 - 2.23 g/100g) and carbohydrate (5.78 - 5.98 g/100g) per fresh weights respectively. Among all minerals, potassium was found to have highest values with 31.3 ± 0.62 mg/100g and 29.5 ± 0.78 mg/100g for the peel and pulp respectively. The pulp and peel of I. gabonesis showed almost similar pattern of scavenging activities while the pulp showed higher total antioxidant capacity than peel. Tannin and oxalate contents are lower in the pulp than peel, while the phytate and the alkaloid contents are higher in the pulp extract than peel. HPLC analysis confirmed the predominant compounds which include, ellagic acid (121 mg/100g); protocatechuic acid (65 mg/100g); gallic acid (46.2 mg/100g); chlorogenic acid (37.9 mg/100g); caffeic acid (9.33 mg/100g); and kaempferol (3.05 mg/100 g) for the peel extract while pulp gave ellagic acid (0.071 mg/100g); protocatechuic acid (1.65 mg/100g); gallic acid (3.73 mg/100g); chlorogenic acid (3.56 mg/100g); caffeic acid (0.85 mg/100g); and kaempferol (0.08 mg/100g).. The underutilized tropical fruit of I. gabonensis has considerable antioxidant activity and may possess phytochemicals that could impact human health.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133094011","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 : 2022-04-14DOI: 10.56557/jafsat/2022/v9i17604
O. P. Aovare, S. Kendie, P. Osei-Kufuor
Street foods provide a convenient diet for many people in developing countries with the consumption supporting the livelihood of several individuals. However, street food safety is a major global concern due to poor food handling and insanitary conditions that often lead to coliform bacteria contamination resulting in the outbreak of foodborne diseases. This paper analyses the microbial content of food served by food vendors in the Bolgatanga Municipality of Ghana, which has recorded high levels of foodborne diseases. Using a mixed research approach, and a cross-sectional design, a total of 150 food vendors were sampled from 10 communities within the Municipality. Food samples from the vendors were taken and subjected to microbial load analysis. Out of the 66 food samples tested, 42.4 percent recorded the presence of Staphylococcus aureus (S. aureus) with only six recording the presence of S. typhi (S. typhi). All the samples that were isolated for Escherichia coli (E. coli) had microbial loading of 1 and above, with the lowest recorded to be 1.6 ± 0.6 log CFU/g. The highest contamination by E. coli was in the samples of tomato sauce, followed by samples of rice balls and then by groundnut soup. The high microbial quality of the street foods sampled suggests that the safety of food vendors’ food handling practices was largely compromised and so most of the foods were contaminated above acceptable levels for consumption. The study recommends that food vendors should be educated on proper personal hygiene and to avoid making direct skin contact with food.
{"title":"SAFETY ASSESSMENT OF STREET FOODS IN THE BOLGATANGA MUNICIPALITY OF THE UPPER EAST REGION, GHANA","authors":"O. P. Aovare, S. Kendie, P. Osei-Kufuor","doi":"10.56557/jafsat/2022/v9i17604","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i17604","url":null,"abstract":"Street foods provide a convenient diet for many people in developing countries with the consumption supporting the livelihood of several individuals. However, street food safety is a major global concern due to poor food handling and insanitary conditions that often lead to coliform bacteria contamination resulting in the outbreak of foodborne diseases. This paper analyses the microbial content of food served by food vendors in the Bolgatanga Municipality of Ghana, which has recorded high levels of foodborne diseases. Using a mixed research approach, and a cross-sectional design, a total of 150 food vendors were sampled from 10 communities within the Municipality. Food samples from the vendors were taken and subjected to microbial load analysis. Out of the 66 food samples tested, 42.4 percent recorded the presence of Staphylococcus aureus (S. aureus) with only six recording the presence of S. typhi (S. typhi). All the samples that were isolated for Escherichia coli (E. coli) had microbial loading of 1 and above, with the lowest recorded to be 1.6 ± 0.6 log CFU/g. The highest contamination by E. coli was in the samples of tomato sauce, followed by samples of rice balls and then by groundnut soup. The high microbial quality of the street foods sampled suggests that the safety of food vendors’ food handling practices was largely compromised and so most of the foods were contaminated above acceptable levels for consumption. The study recommends that food vendors should be educated on proper personal hygiene and to avoid making direct skin contact with food.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122977822","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 : 2022-04-12DOI: 10.56557/jafsat/2022/v9i17595
Prianindio M. Izmail, P. H. Riyadi, A. Fahmi
Fish sausage is a product made from minced fish meat which contains myofibril protein. The number of processes for making fish sausages can affect the protein content due to the presence of proteolytic enzymes in fish. Additional materials are needed that can improve the texture of myofibril protein-based products, namely microbial transglutaminase (MTGase). The materials used in this study were tilapia (Oreochromis mossambicus), mullet (Mugil dussumieri), and threadfin bream (Nemipterus pneumatophores) with the addition of MTGase (0.9%). This study aims to determine the characteristics of fish sausages from different types of fish with the addition of MTGase and the quality of fish sausages with the best gel strength. Fish sausage tests were carried out including gel strength, water holding capacity, color image processing, microstructure, SDS-PAGE, and sensory, with a Completely Randomized Design (CRD) model. Data were analyzed using ANOVA and continued with Tukey's test. The results showed that fish sausage with different types of fish had a significant effect on gel strength and WHC. Threadfin bream fish sausage produced the best characteristics with a gel strength value of 1829.06 g.cm, water holding capacity of 79.33%, and sensory value of 7.79 < μ < 8.21. Microstructural observations on threadfin bream fish sausage showed the best quality seen from the three-dimensional network that contained uniform pores and small size. The SDS-PAGE test showed that the main proteins in fish sausage were actin and myosin heavy chains with molecular weights of 50 kDa and 250 kDa.
{"title":"EFFECT OF DIFFERENT TYPES OF FISH ON FISH SAUSAGES WITH THE ADDITION OF TRANSGLUTAMINASE","authors":"Prianindio M. Izmail, P. H. Riyadi, A. Fahmi","doi":"10.56557/jafsat/2022/v9i17595","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i17595","url":null,"abstract":"Fish sausage is a product made from minced fish meat which contains myofibril protein. The number of processes for making fish sausages can affect the protein content due to the presence of proteolytic enzymes in fish. Additional materials are needed that can improve the texture of myofibril protein-based products, namely microbial transglutaminase (MTGase). The materials used in this study were tilapia (Oreochromis mossambicus), mullet (Mugil dussumieri), and threadfin bream (Nemipterus pneumatophores) with the addition of MTGase (0.9%). This study aims to determine the characteristics of fish sausages from different types of fish with the addition of MTGase and the quality of fish sausages with the best gel strength. Fish sausage tests were carried out including gel strength, water holding capacity, color image processing, microstructure, SDS-PAGE, and sensory, with a Completely Randomized Design (CRD) model. Data were analyzed using ANOVA and continued with Tukey's test. The results showed that fish sausage with different types of fish had a significant effect on gel strength and WHC. Threadfin bream fish sausage produced the best characteristics with a gel strength value of 1829.06 g.cm, water holding capacity of 79.33%, and sensory value of 7.79 < μ < 8.21. Microstructural observations on threadfin bream fish sausage showed the best quality seen from the three-dimensional network that contained uniform pores and small size. The SDS-PAGE test showed that the main proteins in fish sausage were actin and myosin heavy chains with molecular weights of 50 kDa and 250 kDa.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131522919","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 : 2022-01-10DOI: 10.56557/jafsat/2022/v9i17490
F. Khan, Z. Jewel, MD. Tangid Nadeem, Pallobi Ray, Md. Rejwanul Hossain, Ashikur Rahman Swapon
The world is changing at a breakneck pace, and those who have the ability to change must adapt. Bangladesh's economy is one of the world's fastest-growing. People's eating habits are changing as a result of economic progress and urbanization. These changes are not evenly distributed throughout the urban and rural economic groups, as they are in other nations. People in metropolitan areas have hectic schedules. Cooking is a chore for them. As a result, the fast-food and ready-made food industries are growing, saving time and providing convenience to the modern world. Wheat is the mostly used grain for making fast food and bakery items. Therefore, the consumption rate of wheat is increasing day by day. If compared, the nutrients contents of wheat and rice, then this shifting is good in a broad sense. However, for the other associated factors like wheat food patterns and quality, this change requires a better evaluation. In this review paper, we will try to find out, how changes are ongoing? Can it solve the problems related to rice consumption by turning to Wheat? Or will it cause more problems? If it causes some problems then, here we will try to find how we can face the change positively.
{"title":"CONCERNS REGARDING FOOD SAFETY AND FUTURE RESEARCH APPROACHES IN THE CASE OF WHEAT IN THE CONTEXT OF URBANIZATION IN BANGLADESHI DIET","authors":"F. Khan, Z. Jewel, MD. Tangid Nadeem, Pallobi Ray, Md. Rejwanul Hossain, Ashikur Rahman Swapon","doi":"10.56557/jafsat/2022/v9i17490","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i17490","url":null,"abstract":"The world is changing at a breakneck pace, and those who have the ability to change must adapt. Bangladesh's economy is one of the world's fastest-growing. People's eating habits are changing as a result of economic progress and urbanization. These changes are not evenly distributed throughout the urban and rural economic groups, as they are in other nations. People in metropolitan areas have hectic schedules. Cooking is a chore for them. As a result, the fast-food and ready-made food industries are growing, saving time and providing convenience to the modern world. Wheat is the mostly used grain for making fast food and bakery items. Therefore, the consumption rate of wheat is increasing day by day. If compared, the nutrients contents of wheat and rice, then this shifting is good in a broad sense. However, for the other associated factors like wheat food patterns and quality, this change requires a better evaluation. In this review paper, we will try to find out, how changes are ongoing? Can it solve the problems related to rice consumption by turning to Wheat? Or will it cause more problems? If it causes some problems then, here we will try to find how we can face the change positively.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132021304","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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