{"title":"Jam making and packaging in Nigeria, Sub-Sahara Africa: A review","authors":"A. Fo, Abdus-Salaam R.B.","doi":"10.14303/ajfst.2019.002","DOIUrl":"https://doi.org/10.14303/ajfst.2019.002","url":null,"abstract":"","PeriodicalId":409609,"journal":{"name":"African Journal of Food Science and Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114337187","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}
Iwuamadi God’sBattle-Axe Izuchukwu, Clement Owoicho Momoh, B. Iorliam
In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95°C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95°C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.
{"title":"Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method","authors":"Iwuamadi God’sBattle-Axe Izuchukwu, Clement Owoicho Momoh, B. Iorliam","doi":"10.14303/ajfst.2019.001","DOIUrl":"https://doi.org/10.14303/ajfst.2019.001","url":null,"abstract":"In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95°C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95°C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.","PeriodicalId":409609,"journal":{"name":"African Journal of Food Science and Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116235420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Functional foods: A market potential in need of evidence","authors":"Garduno-Diaz Sd","doi":"10.14303/AJFST.2019.003","DOIUrl":"https://doi.org/10.14303/AJFST.2019.003","url":null,"abstract":"","PeriodicalId":409609,"journal":{"name":"African Journal of Food Science and Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128549292","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}
Mwangi Kw, J. Nduko, A. Kingori, F. Toroitich, A. Faraj
This study attempted the processing and inclusion of insects into a local staple food to endear them to the population. Mature desert locusts (Schistocerca gregaria) and migratory grasshoppers (Acanthacris ruficornis) reared at Egerton University were dried and ground into powder then used to develop composite flours with malted finger millet flour. Proximate analysis and protein digestibility tests of the composite flours were done and their microbial loads (total viable counts, TVC; coliforms; Lactic acid bacteria, LAB; Yeasts and molds) were evaluated. The addition of locust and grasshopper flour increased the protein and fat contents of finger millet flour from 9.20 to between 13.60 and 27.30% and from 1.40 to 3.30–11.40%, respectively. Protein digestibility of the finger millet was improved by malting (from 71.50 to 91.50%) while that of the insect flours was high (approximately 90.00%). The microbial loads in individual products and in composite flours ranged between 106–108 cfu/g for TVC, 105–108 cfu/g for coliforms, 104–107 cfu/g for LAB, and 1.7–2.5 × 107 for yeasts and molds. Our study indicates that locusts and grasshoppers could be incorporated into existing staple foods to generate highly nutritious products that could be recommended to fight malnutrition.
{"title":"Development and microbiological load of composite flours from locusts, grasshoppers and malted finger millet","authors":"Mwangi Kw, J. Nduko, A. Kingori, F. Toroitich, A. Faraj","doi":"10.14303/AJFST.2019.004","DOIUrl":"https://doi.org/10.14303/AJFST.2019.004","url":null,"abstract":"This study attempted the processing and inclusion of insects into a local staple food to endear them to the population. Mature desert locusts (Schistocerca gregaria) and migratory grasshoppers (Acanthacris ruficornis) reared at Egerton University were dried and ground into powder then used to develop composite flours with malted finger millet flour. Proximate analysis and protein digestibility tests of the composite flours were done and their microbial loads (total viable counts, TVC; coliforms; Lactic acid bacteria, LAB; Yeasts and molds) were evaluated. The addition of locust and grasshopper flour increased the protein and fat contents of finger millet flour from 9.20 to between 13.60 and 27.30% and from 1.40 to 3.30–11.40%, respectively. Protein digestibility of the finger millet was improved by malting (from 71.50 to 91.50%) while that of the insect flours was high (approximately 90.00%). The microbial loads in individual products and in composite flours ranged between 106–108 cfu/g for TVC, 105–108 cfu/g for coliforms, 104–107 cfu/g for LAB, and 1.7–2.5 × 107 for yeasts and molds. Our study indicates that locusts and grasshoppers could be incorporated into existing staple foods to generate highly nutritious products that could be recommended to fight malnutrition.","PeriodicalId":409609,"journal":{"name":"African Journal of Food Science and Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116689143","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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