Pub Date : 2024-06-02DOI: 10.9734/afsj/2024/v23i6720
Ebai Nee Besong Patricia Ange, Eyenga Manga, G. Mabiama, F. Evariste, Marlene. N
The study has assessed the feeding habits and nutritional status of adolescents in Bamenda II Municipality. Multi-stage sampling technique was used to select four private non boarding secondary schools in Bamenda II Municipality. Systematic sampling was used to select the respondents from form one to lower-sixth and consent forms were signed. Structured questionnaires were administered to 200 adolescents (11-19years). Dietary assessments were also carried out using food frequency questionnaires and 24hr dietary recall. The weight and height of students were taken to determine their body mass indices. The weights and heights of both sexes were taken and the readings were analyzed using standard deviation scores where > median-2SD to + < 1SD= Normal, Median< - 2SD to > - 3SD = moderate of under nutrition, < Median – 3SD = severe under nutrition, + 1SD to < + 3SD= overweight, and greater than + 3SD = obesity. Using BMI- for age boys/girls (Z- score) for assessing nutritional status of adolescents in this study, majority of them were within the normal range. Few were underweight, overweight and obese. For age group 11-14 years, 83.3 % were normal, 16.7% were obese, and 0% for underweight and overweight. For age group 15-17 years, 22.7 % were normal ,25.9 % were obese, 23.5% were under weight and 28.2% were overweight A significant difference (p<0.05) was observed between males and females(15-17 years). For age group 18 and 19 years, 40% were normal ,0 % were obese,14.1 % were under weight and 32.9 % were overweight. A significant difference (X2 =8.0, d,f=3, p=0.040) was observed between males and females(18 and 19 years) .With respect to waist circumference, a percentage of the respondents fell within the normal range. for males and females. The respondents generally ate twice a day. Forty –one (41%) of the respondents said they consume tubers twice a week, 31.5% consume cereals and their products more than four times a week, 12.5% consume pulses, legumes and products twice a week, 32.5% consume animal products once a week, 36.5% consume eggs and dairy products twice a week and 25% consume fruits and vegetables twice a week . The 24hr dietary recall revealed that the diets were monotonous. Peer group influence affects their food choices, feeding habits and nutritional status.
{"title":"Analysis of the Feeding Habits and Nutritional Status of Adolescents in Private Non-boarding Secondary Schools in Bamenda II Municipality, Cameroon","authors":"Ebai Nee Besong Patricia Ange, Eyenga Manga, G. Mabiama, F. Evariste, Marlene. N","doi":"10.9734/afsj/2024/v23i6720","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i6720","url":null,"abstract":"The study has assessed the feeding habits and nutritional status of adolescents in Bamenda II Municipality. Multi-stage sampling technique was used to select four private non boarding secondary schools in Bamenda II Municipality. Systematic sampling was used to select the respondents from form one to lower-sixth and consent forms were signed. Structured questionnaires were administered to 200 adolescents (11-19years). Dietary assessments were also carried out using food frequency questionnaires and 24hr dietary recall. The weight and height of students were taken to determine their body mass indices. The weights and heights of both sexes were taken and the readings were analyzed using standard deviation scores where > median-2SD to + < 1SD= Normal, Median< - 2SD to > - 3SD = moderate of under nutrition, < Median – 3SD = severe under nutrition, + 1SD to < + 3SD= overweight, and greater than + 3SD = obesity. Using BMI- for age boys/girls (Z- score) for assessing nutritional status of adolescents in this study, majority of them were within the normal range. Few were underweight, overweight and obese. For age group 11-14 years, 83.3 % were normal, 16.7% were obese, and 0% for underweight and overweight. For age group 15-17 years, 22.7 % were normal ,25.9 % were obese, 23.5% were under weight and 28.2% were overweight A significant difference (p<0.05) was observed between males and females(15-17 years). For age group 18 and 19 years, 40% were normal ,0 % were obese,14.1 % were under weight and 32.9 % were overweight. A significant difference (X2 =8.0, d,f=3, p=0.040) was observed between males and females(18 and 19 years) .With respect to waist circumference, a percentage of the respondents fell within the normal range. for males and females. The respondents generally ate twice a day. Forty –one (41%) of the respondents said they consume tubers twice a week, 31.5% consume cereals and their products more than four times a week, 12.5% consume pulses, legumes and products twice a week, 32.5% consume animal products once a week, 36.5% consume eggs and dairy products twice a week and 25% consume fruits and vegetables twice a week . The 24hr dietary recall revealed that the diets were monotonous. Peer group influence affects their food choices, feeding habits and nutritional status.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273471","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 : 2024-05-13DOI: 10.9734/afsj/2024/v23i6716
Usman Ali, Farooq Hafeez, Ameer Khan, Shahzad Farooq
Manuscript addresses the present era COVID-19 pandemic as one of the global challenges. Still in 2024, the health professionals and scientists are searching and trying to figure out the complete answers about the origin of these zoonoses.In past years of pandemic, plant origin foods have become the preferred food choice for many people globally. In this article, we've discussed trends in plant-based foods around the world and some of the reasons for this change. It was found that there has been a notable shift in the sale of plant origin foods and a decrease in the sale of animal-based meat at the same time. Selling meat and seafood fell due to many factors, including lack of confidence due to the fear of viruses, rising prices and ethical standards. The marketing strategy of the meat substitute companies used may also be a factor. Although plant-based diets have continued to be adopted in these years, this trend seems to be accelerating in the Post pandemic. Another fact that post pandemic shifting towards the consumption of plant origin foods is reliance on a healthy diet which will not only boost the immunity but will also come up with other health-linked benefits. Plant origin foods are also more nutritious and health promoting than foods consisting of dairy, fish and meat. Via this study, we have analyzed that there needs to be a major change in the use of wild animals and domestic animals to prevent any risk of future zoonoses. As the global population increases, zoonosis may occur more frequently. Promoting the adoption of healthy plant-based foods worldwide and a contemporaneous decline in the animals used as sources of food is important and necessary to prevent future epidemics due to disease.
{"title":"Unveiling the Shifting Dietary Landscape: Plant-Based Foods Amidst the COVID-19 Era","authors":"Usman Ali, Farooq Hafeez, Ameer Khan, Shahzad Farooq","doi":"10.9734/afsj/2024/v23i6716","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i6716","url":null,"abstract":"Manuscript addresses the present era COVID-19 pandemic as one of the global challenges. Still in 2024, the health professionals and scientists are searching and trying to figure out the complete answers about the origin of these zoonoses.In past years of pandemic, plant origin foods have become the preferred food choice for many people globally. In this article, we've discussed trends in plant-based foods around the world and some of the reasons for this change. It was found that there has been a notable shift in the sale of plant origin foods and a decrease in the sale of animal-based meat at the same time. Selling meat and seafood fell due to many factors, including lack of confidence due to the fear of viruses, rising prices and ethical standards. The marketing strategy of the meat substitute companies used may also be a factor. Although plant-based diets have continued to be adopted in these years, this trend seems to be accelerating in the Post pandemic. Another fact that post pandemic shifting towards the consumption of plant origin foods is reliance on a healthy diet which will not only boost the immunity but will also come up with other health-linked benefits. Plant origin foods are also more nutritious and health promoting than foods consisting of dairy, fish and meat. Via this study, we have analyzed that there needs to be a major change in the use of wild animals and domestic animals to prevent any risk of future zoonoses. As the global population increases, zoonosis may occur more frequently. Promoting the adoption of healthy plant-based foods worldwide and a contemporaneous decline in the animals used as sources of food is important and necessary to prevent future epidemics due to disease.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140981943","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 : 2024-05-13DOI: 10.9734/afsj/2024/v23i5715
Cantika Putri Juliana, Herly Evanuarini, D. Amertaningtyas
Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completely randomizeddesign. Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya. Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications. Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour. Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.
{"title":"The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer","authors":"Cantika Putri Juliana, Herly Evanuarini, D. Amertaningtyas","doi":"10.9734/afsj/2024/v23i5715","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i5715","url":null,"abstract":"Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*).\u0000Study Design: This study are an laboratory experimental with a completely randomizeddesign.\u0000Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya.\u0000Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications.\u0000Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour.\u0000Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983103","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 : 2024-05-09DOI: 10.9734/afsj/2024/v23i5714
Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati, Premy Puspitawati Rahayu
Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total). Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023. Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity). Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity. Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH.
研究目的：本研究旨在分析添加了龙脑香叶（DAL）提取物的酸奶的滞后性、pH值、总酸、粘度、颜色（L、a*、b*）和感官分析（口感、香气和颜色）以及抗氧化活性： 研究采用完全随机设计（CRD）、四种处理和四次重复的因子实验法。研究采用了 DAL 提取物的百分比处理（占牛奶总量的 0%、2%、4%、6%）：研究在 Brawijaya 大学动物科学系动物产品技术实验室进行。研究时间：2023 年 10 月至 12 月：酸奶制作过程首先是将牛奶巴氏杀菌至 65-70°C 的温度，然后根据处理方法添加 DAL 提取物：P0（对照组）、P1（2%）、P2（4%）、P3（6%）。巴氏杀菌后，过滤牛奶，在 43-45°C 的温度下加入占牛奶体积 3% 的启动剂接种。充分搅拌牛奶-启动剂混合物，以确保均匀分布。然后将接种的牛奶倒入灭菌的玻璃容器中，在 43-45°C 的培养箱中培养 6 小时，并分析理化特性（滞后、pH 值、总酸、粘度、颜色（L、a*、b*）和感官分析（口感、香气和颜色）以及抗氧化活性）：结果：不同浓度的强化 DAL 酸奶对酸度、总酸和粘度的影响有显著差异（P0.05）：根据研究结果，可以得出结论：在酸奶中添加 DAL 提取物可增加粘度、色亮度（L）、淡黄色（b*）、感官质量（口感、香气和颜色）、总酸、抗氧化活性，并减少滞后、淡红色强度（a*）和 pH 值。
{"title":"Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract","authors":"Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati, Premy Puspitawati Rahayu","doi":"10.9734/afsj/2024/v23i5714","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i5714","url":null,"abstract":"Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract.\u0000Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total).\u0000Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023.\u0000Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity).\u0000Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity.\u0000Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140994514","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 : 2024-05-06DOI: 10.9734/afsj/2024/v23i5712
Olisaka, F. N., Odoh, M. O., Onyia, C. F., Agbodike, C. M., Ikechukwu, C. O, Bello-Ukwueze, M. N.
Aim: The aim of this study is to isolate and identify bacteria contaminants present in the honey samples sold in Ogbete market and detect the presence of imipenem resistance genes in the isolates. Place and Duration of Study: A total of four samples were collected from Ogbete market at Zenith bank, Peace mass, Wheelbarrow and Peace park stations between the early hours of the morning (8-9am) within the month of April, 2023. Methodology: Microbiological analysis was carried out on the samples, including antimicrobial susceptibility test using disc diffusion method., after which Molecular analysis involving DNA extraction, PCR and Plasmid Profiling, were carried out. Results: The total mean heterotrophic bacterial count ranged from 0.03±2.5×103cfu/ml to 22.1±25.5×103cfu/ml. The highest total mean heterotrophic bacterial count was recorded in Zenith bank while the lowest was in Peace mass. The bacteria isolated and characterized through morphological and biochemical tests include Escherichia coli (45%) Klebsiella spp. (41%), Staphylococcus spp. (9%) and Streptococcus spp. (5%). Escherichia coli had the highest frequency of occurrence at 45% while Streptococcus spp. had the lowest at 5%. The sensitivity test showed that the isolates with the highest frequency of occurrence, Escherichia coli and Klebsiella spp. posed a high resistance to Imipenem and Nalidixic at 80% while the least resistance was in Levofloxacin at 10% from these two isolates. The gene of interest, BlaIMP was found after PCR assay. Plasmid DNA was further carried out using the alkaline lysis method using the Zymo research kit. All isolates possessed a single plasmid with molecular weight of 23.1kbp. Conclusion: These isolates may undergo horizontal gene transfer and confer resistance to other microorganisms. Thus, there is need for the development of proper measures to counter bacterial contamination of locally produced honey as this poses a threat to public health.
目的：本研究旨在分离和鉴定 Ogbete 市场销售的蜂蜜样品中存在的细菌污染物，并检测分离物中是否存在亚胺培南耐药基因：在 2023 年 4 月的清晨（8-9 点）从 Ogbete 市场的 Zenith bank、Peace mass、Wheelbarrow 和 Peace park 站共采集了 4 份样本：对样本进行微生物分析，包括使用盘扩散法进行抗菌药敏感性测试，然后进行 DNA 提取、PCR 和质粒分析等分子分析：结果：平均异养菌总数从 0.03±2.5×103cfu/ml 到 22.1±25.5×103cfu/ml。Zenith Bank 的异养细菌总数平均值最高，而 Peace Mass 的细菌总数平均值最低。通过形态学和生化测试分离和鉴定的细菌包括大肠埃希菌（45%）、克雷伯氏菌属（41%）、葡萄球菌属（9%）和链球菌属（5%）。大肠埃希菌的出现频率最高，为 45%，而链球菌属的出现频率最低，为 5%。敏感性测试表明，出现频率最高的分离菌大肠埃希菌和克雷伯氏菌对亚胺培南和纳利昔类的耐药性高达 80%，而这两种分离菌对左氧氟沙星的耐药性最低，仅为 10%。经过聚合酶链反应（PCR）检测，发现了相关基因 BlaIMP。使用 Zymo 研究试剂盒的碱性裂解法进一步检测了质粒 DNA。所有分离物都有一个分子量为 23.1kbp 的质粒：结论：这些分离物可能会进行水平基因转移，并将抗药性传给其他微生物。因此，有必要制定适当的措施来应对本地产蜂蜜的细菌污染，因为这对公众健康构成了威胁。
{"title":"Antibiotic Resistant and Plasmid Borne Bacteria Associated with Locally Produced Honey in Enugu State, Nigeria","authors":"Olisaka, F. N., Odoh, M. O., Onyia, C. F., Agbodike, C. M., Ikechukwu, C. O, Bello-Ukwueze, M. N.","doi":"10.9734/afsj/2024/v23i5712","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i5712","url":null,"abstract":"Aim: The aim of this study is to isolate and identify bacteria contaminants present in the honey samples sold in Ogbete market and detect the presence of imipenem resistance genes in the isolates.\u0000Place and Duration of Study: A total of four samples were collected from Ogbete market at Zenith bank, Peace mass, Wheelbarrow and Peace park stations between the early hours of the morning (8-9am) within the month of April, 2023.\u0000Methodology: Microbiological analysis was carried out on the samples, including antimicrobial susceptibility test using disc diffusion method., after which Molecular analysis involving DNA extraction, PCR and Plasmid Profiling, were carried out.\u0000Results: The total mean heterotrophic bacterial count ranged from 0.03±2.5×103cfu/ml to 22.1±25.5×103cfu/ml. The highest total mean heterotrophic bacterial count was recorded in Zenith bank while the lowest was in Peace mass. The bacteria isolated and characterized through morphological and biochemical tests include Escherichia coli (45%) Klebsiella spp. (41%), Staphylococcus spp. (9%) and Streptococcus spp. (5%). Escherichia coli had the highest frequency of occurrence at 45% while Streptococcus spp. had the lowest at 5%. The sensitivity test showed that the isolates with the highest frequency of occurrence, Escherichia coli and Klebsiella spp. posed a high resistance to Imipenem and Nalidixic at 80% while the least resistance was in Levofloxacin at 10% from these two isolates. The gene of interest, BlaIMP was found after PCR assay. Plasmid DNA was further carried out using the alkaline lysis method using the Zymo research kit. All isolates possessed a single plasmid with molecular weight of 23.1kbp.\u0000Conclusion: These isolates may undergo horizontal gene transfer and confer resistance to other microorganisms. Thus, there is need for the development of proper measures to counter bacterial contamination of locally produced honey as this poses a threat to public health.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141007582","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 : 2024-05-06DOI: 10.9734/afsj/2024/v23i5713
G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro, L. Radiati
This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, absorption, or skin contact. PAHs have been shown to have the potential to cause various carcinogenic, mutagenic, and immune disrupting effects. The samples taken for the study were 27 samples. This research was conducted in a non-experimental manner by observing the object of research directly. Data collection techniques in this study were conducted by interview, observation, and chemical analysis in the laboratory. The results showed that the weight of goat satay had an average of 119.3 g, the highest burning time of samples with the code MJT-B and MDN-C for 10 minutes 17 seconds, and the distance between charcoal and the highest goat satay meat was in samples with the code PRB-A, PRB-B, BT-A, MJT-A, MJT-B, MDN-A, and MDN-C as far as 1.0 cm, and the highest fat content test obtained from the MDN-C sample code was 0.97 grams. Analysis of PAH compounds was carried out using the chromatographic method. The PAH test obtained the highest results with the sample code MDN-C with the results of Pyrene (Pyr) 0.71 ± 394.87, Fluoranthene (Flt) 0.45 ± 351.21, Anthracene (Ants) 4.41 ± 225.48, and Fluorene (Flr) 0.28 ± 52.60. The results of compounds that have values <0.0004 are declared as samples that do not indicate PAH compounds.
{"title":"The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region","authors":"G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro, L. Radiati","doi":"10.9734/afsj/2024/v23i5713","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i5713","url":null,"abstract":"This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, absorption, or skin contact. PAHs have been shown to have the potential to cause various carcinogenic, mutagenic, and immune disrupting effects. The samples taken for the study were 27 samples. This research was conducted in a non-experimental manner by observing the object of research directly. Data collection techniques in this study were conducted by interview, observation, and chemical analysis in the laboratory. The results showed that the weight of goat satay had an average of 119.3 g, the highest burning time of samples with the code MJT-B and MDN-C for 10 minutes 17 seconds, and the distance between charcoal and the highest goat satay meat was in samples with the code PRB-A, PRB-B, BT-A, MJT-A, MJT-B, MDN-A, and MDN-C as far as 1.0 cm, and the highest fat content test obtained from the MDN-C sample code was 0.97 grams. Analysis of PAH compounds was carried out using the chromatographic method. The PAH test obtained the highest results with the sample code MDN-C with the results of Pyrene (Pyr) 0.71 ± 394.87, Fluoranthene (Flt) 0.45 ± 351.21, Anthracene (Ants) 4.41 ± 225.48, and Fluorene (Flr) 0.28 ± 52.60. The results of compounds that have values <0.0004 are declared as samples that do not indicate PAH compounds.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141010455","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 : 2024-04-25DOI: 10.9734/afsj/2024/v23i4709
Dele Ayorinde Olowookere, S. Malomo
The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour.
{"title":"Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends","authors":"Dele Ayorinde Olowookere, S. Malomo","doi":"10.9734/afsj/2024/v23i4709","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i4709","url":null,"abstract":"The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140655914","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 : 2024-04-23DOI: 10.9734/afsj/2024/v23i4708
Alio Sanda Abdel-Kader, Almou Abdoulaye Alio, Yaou Chaibou, Mahamane Idi Issa Abdoulahi, Sabo Haoua Seini, Sadou Hassimi
Kilichi is a food based on beef, mutton or goat meat that is processed by slicing, dressing, drying in the sun and applying spice porridge and roasting over a hot fire. Traditional processing conditions and practices for this product may pose risks of microbiological contamination and pose serious public health concerns. The objective of this study was to assess the microbiological quality of Niger's kilichis. A total of twenty-two samples of kilichi of three variants (single kilichi "KS", archide kilichi "Kilichi Fari" and peanut paste kilichi with Jawa "Kilichi Ja"). Total Mesophilic Aerobic Flora (TMAF), total coliforms, faecal coliforms, Escherichia coli and Salmonella were determined after the preparation of the stock solutions, decimal dilution and seeding on selective media. The results showed that the samples of the kilichi coated with the peanut paste sauce are more loaded with sought-after sprouts. However, single kilichi is more loaded with faecal coliform, 3,52x106 CFU/ml; 2,11x105 CFU/ml and 1,17x106 CFU/ml for kilichi single, kilichi Fari and kilichi Ja respectively. These results show that the microbial load of kilichi samples is higher than the microbial criteria that cooked deli products must meet.
Kilichi 是一种以牛肉、羊肉或山羊肉为原料的食品，其加工过程包括切片、拌料、晒干、煮香料粥和用旺火烘烤。这种产品的传统加工条件和做法可能会造成微生物污染的风险，并带来严重的公共卫生问题。本研究的目的是评估尼日尔千层饼的微生物质量。共采集了 22 个千层饼样品，包括三种变体（单一千层饼 "KS"、拱形千层饼 "Kilichi Fari "和花生酱千层饼加 Jawa "Kilichi Ja"）。在制备储备溶液、十进制稀释并在选择性培养基上播种后，测定了嗜中需氧菌群（TMAF）、总大肠菌群、粪大肠菌群、大肠埃希氏菌和沙门氏菌。结果表明，涂有花生酱汁的千张样本中含有更多人们想要的芽菜。然而，单个千日红的粪大肠菌群含量更高，单个千日红、千日红 Fari 和千日红 Ja 的粪大肠菌群含量分别为 3,52x106 CFU/ml、2,11x105 CFU/ml 和 1,17x106 CFU/ml。这些结果表明，千里香样品的微生物量高于熟食产品必须达到的微生物标准。
{"title":"Evaluation of the Microbiological Quality of Three Varieties of Kilichi Produced in Niger","authors":"Alio Sanda Abdel-Kader, Almou Abdoulaye Alio, Yaou Chaibou, Mahamane Idi Issa Abdoulahi, Sabo Haoua Seini, Sadou Hassimi","doi":"10.9734/afsj/2024/v23i4708","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i4708","url":null,"abstract":"Kilichi is a food based on beef, mutton or goat meat that is processed by slicing, dressing, drying in the sun and applying spice porridge and roasting over a hot fire. Traditional processing conditions and practices for this product may pose risks of microbiological contamination and pose serious public health concerns. \u0000The objective of this study was to assess the microbiological quality of Niger's kilichis. A total of twenty-two samples of kilichi of three variants (single kilichi \"KS\", archide kilichi \"Kilichi Fari\" and peanut paste kilichi with Jawa \"Kilichi Ja\"). Total Mesophilic Aerobic Flora (TMAF), total coliforms, faecal coliforms, Escherichia coli and Salmonella were determined after the preparation of the stock solutions, decimal dilution and seeding on selective media. The results showed that the samples of the kilichi coated with the peanut paste sauce are more loaded with sought-after sprouts. However, single kilichi is more loaded with faecal coliform, 3,52x106 CFU/ml; 2,11x105 CFU/ml and 1,17x106 CFU/ml for kilichi single, kilichi Fari and kilichi Ja respectively. These results show that the microbial load of kilichi samples is higher than the microbial criteria that cooked deli products must meet.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140670815","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 : 2024-04-19DOI: 10.9734/afsj/2024/v23i4707
Norzaleha Kasim, Wan Nur Zahidah Wan Zainon, Norhida Arnieza Muhsin, Mohd Fakhri Hashim, Maisarah Shamsulkamal, Noreenyusnita Md Najib
Aims: This study aimed to identify the most effective method and optimal parameters for enhancing the protein content during the pre-treatment phase of extracting the liquid component from a local sweet potato (var. VitAto) in developing a plant-based beverage as a milk alternative (PBMA). Study Design: Response surface methodology (RSM) which involved investigating three key factors—percentage of sodium carbonate, ratio of VitAto to alkaline solution, and soaking time—each at three different levels was implemented in this study. Place and Duration of Study: The study was conducted at the Food Science & Technology Research Center, Malaysian Agricultural Research & Development Institute (MARDI), utilizing VitAto sourced from a local farm in Bachok, Kelantan, between August 2021 to July 2022. Methodology: Various treatment approaches were explored, including soaking with water, acidic or alkaline solutions, blanching, boiling, and steaming. Following treatment, the liquid portion was extracted using a heavy-duty juicer and subsequently filtered through cheesecloth. The protein content of the extracts was then quantified using the AOAC method. The pre-treatment method resulting in the highest protein content was chosen for further optimization using RSM. Results: Soaking the sweet potato in an alkaline solution (sodium carbonate), proved to be the most effective pre-treatment method, resulting in a fivefold increase in protein content compared to other methods. The optimal extraction parameters were determined to be a 3.0% concentration of sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours. The predicted protein content under these conditions (2.8 g/100g) exceeded the proposed minimum protein content for PBMA (2.2 g/100g). Conclusion: The optimum parameters for the protein content of pre-treatment in extracting the liquid part of sweet potato (VitAto) for developing PBMA were determined to be 3% sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours.
{"title":"Optimization of Pre-treatment Parameters on the Protein Content of the Liquid Extract of Sweet Potato (var. VitAto) for Developing a Plant-based Beverage Intended as a Milk Alternative","authors":"Norzaleha Kasim, Wan Nur Zahidah Wan Zainon, Norhida Arnieza Muhsin, Mohd Fakhri Hashim, Maisarah Shamsulkamal, Noreenyusnita Md Najib","doi":"10.9734/afsj/2024/v23i4707","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i4707","url":null,"abstract":"Aims: This study aimed to identify the most effective method and optimal parameters for enhancing the protein content during the pre-treatment phase of extracting the liquid component from a local sweet potato (var. VitAto) in developing a plant-based beverage as a milk alternative (PBMA).\u0000Study Design: Response surface methodology (RSM) which involved investigating three key factors—percentage of sodium carbonate, ratio of VitAto to alkaline solution, and soaking time—each at three different levels was implemented in this study.\u0000Place and Duration of Study: The study was conducted at the Food Science & Technology Research Center, Malaysian Agricultural Research & Development Institute (MARDI), utilizing VitAto sourced from a local farm in Bachok, Kelantan, between August 2021 to July 2022.\u0000Methodology: Various treatment approaches were explored, including soaking with water, acidic or alkaline solutions, blanching, boiling, and steaming. Following treatment, the liquid portion was extracted using a heavy-duty juicer and subsequently filtered through cheesecloth. The protein content of the extracts was then quantified using the AOAC method. The pre-treatment method resulting in the highest protein content was chosen for further optimization using RSM.\u0000Results: Soaking the sweet potato in an alkaline solution (sodium carbonate), proved to be the most effective pre-treatment method, resulting in a fivefold increase in protein content compared to other methods. The optimal extraction parameters were determined to be a 3.0% concentration of sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours. The predicted protein content under these conditions (2.8 g/100g) exceeded the proposed minimum protein content for PBMA (2.2 g/100g).\u0000Conclusion: The optimum parameters for the protein content of pre-treatment in extracting the liquid part of sweet potato (VitAto) for developing PBMA were determined to be 3% sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140682129","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 : 2024-04-16DOI: 10.9734/afsj/2024/v23i4706
Uchenna Umeohia, A. Olapade
Fresh fruits and vegetables are integral components of a balanced diet, providing essential nutrients and contributing to human health. However, the postharvest quality of these perishable commodities is greatly influenced by various physiological processes that occur after harvest. This article reviews the key physiological processes affecting postharvest quality, including respiration, transpiration, ripening, senescence, and enzymatic activity. Understanding these processes is crucial for optimizing postharvest handling practices to extend shelf life, maintain quality attributes such as texture, flavor, color, and nutritional content, and minimize losses. Strategies to manage these physiological processes, including temperature and humidity control, modified atmosphere packaging, and the use of postharvest treatments, are discussed. Additionally, emerging technologies and innovative approaches for enhancing postharvest quality and extending the storage life of fresh fruits and vegetables are highlighted. By elucidating the complex interplay of physiological factors influencing postharvest quality, this review aims to provide valuable insights for researchers, practitioners, and stakeholders involved in the fresh produce supply chain, ultimately contributing to the promotion of food security and sustainability.
{"title":"Physiological Processes Affecting Postharvest Quality of Fresh Fruits and Vegetables","authors":"Uchenna Umeohia, A. Olapade","doi":"10.9734/afsj/2024/v23i4706","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i4706","url":null,"abstract":"Fresh fruits and vegetables are integral components of a balanced diet, providing essential nutrients and contributing to human health. However, the postharvest quality of these perishable commodities is greatly influenced by various physiological processes that occur after harvest. This article reviews the key physiological processes affecting postharvest quality, including respiration, transpiration, ripening, senescence, and enzymatic activity. Understanding these processes is crucial for optimizing postharvest handling practices to extend shelf life, maintain quality attributes such as texture, flavor, color, and nutritional content, and minimize losses. Strategies to manage these physiological processes, including temperature and humidity control, modified atmosphere packaging, and the use of postharvest treatments, are discussed. Additionally, emerging technologies and innovative approaches for enhancing postharvest quality and extending the storage life of fresh fruits and vegetables are highlighted. By elucidating the complex interplay of physiological factors influencing postharvest quality, this review aims to provide valuable insights for researchers, practitioners, and stakeholders involved in the fresh produce supply chain, ultimately contributing to the promotion of food security and sustainability.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140696539","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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