European Journal of Nutrition & Food Safety最新文献

{"title":"Artificial Ripening of Mango (Manguiféra indica. L) with Calcium Carbide (CaC2) and Ethephon: Problem of Fruit Safety in the Markets of Abidjan, Côte D’ivoire","authors":"Yves Roland Deli, Aholia Jean Baptiste Adepo, A. H. Yépié, Yapi Elisée Kouakoua, L. A. Atchibri","doi":"10.9734/ejnfs/2024/v16i21389","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21389","url":null,"abstract":"Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated with the use of its chemicals. \u0000Aims: The aim of this study was therefore to list the products and techniques used for the artificial ripening of mangoes in Côte d'Ivoire. A cross-sectional survey was carried out in 5 communes of Abidjan on the ripening and marketing of mangoes for local markets in Côte d'Ivoire. \u0000Study Design:  Descriptive and analytical cross-sectional study with a single questionnaire passage. \u0000Place and Duration of Study: This study was conducted at the Department of Food Science and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d'Ivoire. \u0000Methodology: This study was carried out to evaluate the different mango trade in Abidjan. The investigation period extended over two months, from April 1 to May 31, 2022, and involved 225 traders, or 45 per municipality. The markets were selected based on the main mango unloading points, with the aim of having two wholesale markets for each municipality. The selection of traders was based on the size of their activity. \u0000Results: The study showed that a large number of mango traders used ripening products. The products used in all markets were calcium carbide \"caba\" and ethephon \"cabadji\", of which caba was used by the majority (80%) of traders. For caba, 95% of traders used the incubation technique, while for cabadji, 100% of traders used the sprinkling technique. These practices are carried out with less protection and disinfection. Most of these applicators felt some kind of effect (headache, prolonged cold, dizziness, etc.) after using these products. Consumption of mangoes sold on the national market depends essentially on knowledge of these ripening practices. \u0000Conclusion: The aim of this study was to list the products and techniques used for the ripening in Côte d'Ivoire. The study revealed a variety of products used for mango ripening, the main being calcium carbide (caba) and almephon (cabadji). Caba is used for incubation and Cabadji for spraying.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"31 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140435139","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":"Assessment of Microbial, Physicochemical and Shelf-life of Sugarcane Jaggery Stored in Various Types of Packaging Materials","authors":"Huma Rana, Amar P. Garg, Sourabh Jain","doi":"10.9734/ejnfs/2024/v16i21387","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21387","url":null,"abstract":"The main problems associated with Jaggery storage are liquefaction and deterioration of properties. When compared to fresh Jaggery, the packaging using various packing materials showed that there was a marked increase in moisture (15–22%) in the Jaggery packed in HDPE, but no discernible change in the percentage of moisture in the Jaggery stored in an aluminium pouch and LDPE environment. After six months of storage, Jaggery kept in glass jars and HDPE began to degrade, but Jaggery packed in aluminium pouches maintained levels of sucrose, moisture, reducing sugars, titratable acidity, pore space, and total microbial count comparable to fresh Jaggery at room temperature, and it continued to be significantly improved overall. The hardness of the Jaggery, which led to its lower acceptability, proved to be its main drawback. However, the physico-chemical characteristics and shelf life of the Jaggery under aluminium pouch and LDPE were comparable with fresh Jaggery samples. \u0000Objectives: The Jaggery industry is one of the largest and oldest in India, and the region in the north is known as the \"sugar belt.\" However, small farmers face significant challenges in storing their Jaggery, which forces them to sell their product at a reduced price during the sugarcane season because it spoils quickly during rainy seasons. The goal of the current study was to evaluate the microbial, physicochemical, and shelf life of sugarcane Jaggery stored in various types of packaging material at room temperature. This was done to determine the impact of different packing materials with preserved properties comparable to fresh Jaggery, as the traditional method of storing Jaggery in villages reduces the product's market value and acceptability by causing microbial spoilage and bad odour. \u0000Methodology: In April 2022, Jaggery samples were made using sugarcane juice from four certified genotypes (Co 0237, Co 0238, CoS 767, and CoJ 64). The samples were then packaged in glass jars (GJ), aluminium pouches (AP), and low- and high-density polythene (LDPE) bags. After being stored for six months, the samples were examined for physicochemical, microbiological, and general acceptability characteristics. Using potato dextrose agar (PDA) and nutritional agar (NAM) medium, microbial counts for bacteria, mould, and yeasts were assessed. \u0000Results and Conclusions: The traditional way of storage was compared with future storage ways with improved preservation of properties with an eye on better trade practices. It was found that the Jaggery packed in aluminium pouch showed better preserved properties comparable to fresh for sale in the market.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"27 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140450566","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":"The Role of Functional Foods and Nutraceuticals in Disease Prevention and Health Promotion","authors":"Manisha Sharma, Vidhya C. S., Komal Ojha, Yashwanth B. S., Barinderjit Singh, Soni Gupta, Shivam Kumar Pandey","doi":"10.9734/ejnfs/2024/v16i21388","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21388","url":null,"abstract":"Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key functional foods and nutraceuticals on outcomes related to cardiovascular disease, cancer, inflammation, immunity, microbiome health, and integrative markers of metabolic health. We specifically summarize findings from clinical trials and experimental studies on foods (e.g. fatty fish, soy, cocoa, nuts, berries, yogurt) and nutritional supplements (e.g. probiotics, vitamins, omega fatty acids, phytochemicals). Collectively, data supports that achieving optimal intake of certain bioactive functional food components may help reduce morbidity and mortality from highly prevalent chronic illnesses. However, further research should continue investigating mechanisms of action, safe effective dosages, nutrigenomic responses, and strategies to improve consumer selection and adherence. Ultimately nutrition-based lifestyle approaches emphasizing functional foods and nutraceuticals aligned with dietary guidance have potential to significantly impact public health by filling nutritional gaps, regulating disease pathways, and promoting protective responses.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"12 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140450984","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":"Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines","authors":"Nelfa Dumaloan-Canini, Emily E. Cadelinia, Jessie Jane Olarte-Bala","doi":"10.9734/ejnfs/2024/v16i21386","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21386","url":null,"abstract":"Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. \u0000This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as medium to high risk of transmitting pathogenic bacteria. Moreover, the clams and head/gills of oil sardines were considered to be at medium to high risk of transmitting pathogenic V. parahaemolyticus. The findings revealed that seafood samples analyzed microbiologically were loaded with potentially pathogenic bacteria. This result is of public health concern because these organisms are documented as causes of food-borne diseases.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"432 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139833975","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":"Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines","authors":"Nelfa Dumaloan-Canini, Emily E. Cadelinia, Jessie Jane Olarte-Bala","doi":"10.9734/ejnfs/2024/v16i21386","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21386","url":null,"abstract":"Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. \u0000This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as medium to high risk of transmitting pathogenic bacteria. Moreover, the clams and head/gills of oil sardines were considered to be at medium to high risk of transmitting pathogenic V. parahaemolyticus. The findings revealed that seafood samples analyzed microbiologically were loaded with potentially pathogenic bacteria. This result is of public health concern because these organisms are documented as causes of food-borne diseases.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"4 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139774487","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":"Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review","authors":"Amboussidi Fangbo, Ngaha Damndja Wilfred, Collinlaw Ndouyang Joseph, M. Mbaiguinam, N. Y. Nicolas","doi":"10.9734/ejnfs/2024/v16i21385","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21385","url":null,"abstract":"Cassia obtusifolia is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called in arabic kawal, which is eaten with cereal couscous. The present study is a literature review on the production of kawal and similar products. The production of kawal remains made by craftsmen. After crushing, the leaves are incubated in a buried jar for a period that varies from 14 to 30 days, sun-dried for 3 to 5 days and are ready for consumption. Kawal has several nutritional benefits. Fermentation of C. obtusifolia leaves increases protein, calcium, magnesium and iron content by 38, 98, 75 and 47% respectively, and reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. Fermentation of C. obtusifolia leaves reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. However, some studies on the effect of kawal on albino rats and chicken’s growth have revealed signs of toxicity manifested through high level of serum transaminases and histopathology of the liver and kidneys. These data show that the fermentation of C. obtusifolia leaves improve nutritional value of this vegetable but does not considerably reduce secondary metabolites which could be considered as antinutrients and might be responsible of the toxicity in albino rats and chickens.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139787706","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":"Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review","authors":"Amboussidi Fangbo, Ngaha Damndja Wilfred, Collinlaw Ndouyang Joseph, M. Mbaiguinam, N. Y. Nicolas","doi":"10.9734/ejnfs/2024/v16i21385","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21385","url":null,"abstract":"Cassia obtusifolia is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called in arabic kawal, which is eaten with cereal couscous. The present study is a literature review on the production of kawal and similar products. The production of kawal remains made by craftsmen. After crushing, the leaves are incubated in a buried jar for a period that varies from 14 to 30 days, sun-dried for 3 to 5 days and are ready for consumption. Kawal has several nutritional benefits. Fermentation of C. obtusifolia leaves increases protein, calcium, magnesium and iron content by 38, 98, 75 and 47% respectively, and reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. Fermentation of C. obtusifolia leaves reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. However, some studies on the effect of kawal on albino rats and chicken’s growth have revealed signs of toxicity manifested through high level of serum transaminases and histopathology of the liver and kidneys. These data show that the fermentation of C. obtusifolia leaves improve nutritional value of this vegetable but does not considerably reduce secondary metabolites which could be considered as antinutrients and might be responsible of the toxicity in albino rats and chickens.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139847794","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":"Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour","authors":"Lorita Nchung, M. O. Eke, Chi Ngunjoh Emmanuel, Ndi Betrand Bongjo","doi":"10.9734/ejnfs/2024/v16i21384","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21384","url":null,"abstract":"The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite, respectively. A commercial complementary food was used as a control sample. A commercially available complementary food served as the control sample. The samples underwent analysis for nutritional, functional, and pasting properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 25. Significance was approved at p<0.05. The proximate composition of the complementary food ranged as follows: moisture (4.58-6.55%), fats (1.39-3.61%), Protein (3.67-14.15%), ash (1.94-2.78%), crude fibre (1.67-3.48%), carbohydrates (69.53-87.09%), and energy values (364.89-375.55 kcal/100 g). The micronutrients ranged as follows: calcium (0.62-4.98 mg/100 g), magnesium (1.54-2.25 mg/100 g), potassium (11.23-23.28 mg/100 g), sodium (1.24-6.42 mg/100 g), iron (3.01-8.00 mg/100 g), zinc (1.24-2.75 mg/100 g), beta carotene (6.65-27.61 mg/100 g), vitamin C (0.30-1.54 mg/100 g), vitamin B1 (0.65-1.39 mg/100 g), and vitamin E (0.72-4.29 mg /100 g). The functional properties ranged as follows; bulk density (0.50-0.85 g/mL), swelling capacity (1.52-3.19%), water absorption capacity (3.64-4.93 mL/g), oil absorption capacity (0.61-1.88 mL/g), and gelatinization temperature (57.5-66.0 °C). The pasting properties ranged as follows: peak viscosity (143.67-296.67 RVU), Trough viscosity (55.47-94.04 RVU), breakdown viscosity (87.11-202.63 RVU), setback viscosity (702.87-2642.29 RVU), final viscosity (758.33-2736.33 RVU), peak time (4.10-5.37 min), and pasting temperature (72.40-79.47 °C). The composite flour herein produced Substantially (p<0.05) enhanced the nutritional, functional, and pasting characteristics of the complementary food contrast to the control sample.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"20 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139802615","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":"Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour","authors":"Lorita Nchung, M. O. Eke, Chi Ngunjoh Emmanuel, Ndi Betrand Bongjo","doi":"10.9734/ejnfs/2024/v16i21384","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21384","url":null,"abstract":"The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite, respectively. A commercial complementary food was used as a control sample. A commercially available complementary food served as the control sample. The samples underwent analysis for nutritional, functional, and pasting properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 25. Significance was approved at p<0.05. The proximate composition of the complementary food ranged as follows: moisture (4.58-6.55%), fats (1.39-3.61%), Protein (3.67-14.15%), ash (1.94-2.78%), crude fibre (1.67-3.48%), carbohydrates (69.53-87.09%), and energy values (364.89-375.55 kcal/100 g). The micronutrients ranged as follows: calcium (0.62-4.98 mg/100 g), magnesium (1.54-2.25 mg/100 g), potassium (11.23-23.28 mg/100 g), sodium (1.24-6.42 mg/100 g), iron (3.01-8.00 mg/100 g), zinc (1.24-2.75 mg/100 g), beta carotene (6.65-27.61 mg/100 g), vitamin C (0.30-1.54 mg/100 g), vitamin B1 (0.65-1.39 mg/100 g), and vitamin E (0.72-4.29 mg /100 g). The functional properties ranged as follows; bulk density (0.50-0.85 g/mL), swelling capacity (1.52-3.19%), water absorption capacity (3.64-4.93 mL/g), oil absorption capacity (0.61-1.88 mL/g), and gelatinization temperature (57.5-66.0 °C). The pasting properties ranged as follows: peak viscosity (143.67-296.67 RVU), Trough viscosity (55.47-94.04 RVU), breakdown viscosity (87.11-202.63 RVU), setback viscosity (702.87-2642.29 RVU), final viscosity (758.33-2736.33 RVU), peak time (4.10-5.37 min), and pasting temperature (72.40-79.47 °C). The composite flour herein produced Substantially (p<0.05) enhanced the nutritional, functional, and pasting characteristics of the complementary food contrast to the control sample.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"238 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139862378","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":"Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato","authors":"Miriam Terdoo Mile, D. Ahure, M. O. Eke","doi":"10.9734/ejnfs/2024/v16i21383","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21383","url":null,"abstract":"Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diameter and spread ratio and respectively. The moisture content, crude protein, crude fat increased with level of soybean and OFSP flour inclusion in the blend. Values ranged from 2.68 - 8.72%, 13.25 - 19.43%, 20.40 - 24.45%, 1.83 - 2.64%, 0.12 - 0.51% and 46.28 - 61.18% for moisture, protein, fat content, ash, fibre and carbohydrate respectively. The inclusion of soybeans and OFSP flour in the blends significantly (p<0.05) increased the mineral and vitamin content of flour blends biscuit. The calcium, potassium, sodium, magnesium, iron, zinc and manganese content ranged from 118.22 – 161.75 mg/100 g, 171.09 – 480.32 mg/100 g, 109.02 – 815.72 mg/100 g, 20.12 – 41.03 mg/100 g, 0.55 – 3.58 mg/100 g, 0.30 – 0.52 mg/100 g and 0.55 – 1.13 mg/100 g respectively while the vitamin A, B1, B2, B3 and C ranged from 1.30 – 29.60 (µ/100 g), 0.30 – 0.98 mg/100 g, 0.32 – 0.86 mg/100 g and 0.01 – 0.39 mg/100 g respectively. Sensory attributes on a 9-point hedonic scale was carried out by 30 member panelists on the biscuit and results indicated that all samples were within acceptable range, however biscuit from 100% wheat and 10% soybeans flour inclusion were most preferred by panelists. The study showed that high-quality biscuit can be produced from blends of wheat, soybeans and OFSP flour blends.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"503 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140476702","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}