This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional factors were highlighted. It was revealed that AYB plant products are very rich in protein, minerals and antioxidants with low glycemic index (GI). Furthermore, viable processing techniques like fermentation, boiling and roasting can reduce AYB antinutritional factors and its toxicological effects. The result suggests that AYB plant products can meet dietary needs of people suffering from malnutrition, kwashiorkor, diabetes and other cardiovascular diseases, thus improving food security. Full utilization of AYB plants in food, drugs and health industries should be explored by carrying out further studies on ethno-pharmacological claims of AYB leaves and tubers. The findings revealed that AYB plant products hold great potential in improving food security globally. Key words: African yam beans, food security, nutritional factors, health benefits, limiting factors.
{"title":"African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security","authors":"F. Gbenga-Fabusiwa","doi":"10.5897/AJFS2020.1961","DOIUrl":"https://doi.org/10.5897/AJFS2020.1961","url":null,"abstract":"This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional factors were highlighted. It was revealed that AYB plant products are very rich in protein, minerals and antioxidants with low glycemic index (GI). Furthermore, viable processing techniques like fermentation, boiling and roasting can reduce AYB antinutritional factors and its toxicological effects. The result suggests that AYB plant products can meet dietary needs of people suffering from malnutrition, kwashiorkor, diabetes and other cardiovascular diseases, thus improving food security. Full utilization of AYB plants in food, drugs and health industries should be explored by carrying out further studies on ethno-pharmacological claims of AYB leaves and tubers. The findings revealed that AYB plant products hold great potential in improving food security globally. \u0000 \u0000 \u0000 \u0000 Key words: African yam beans, food security, nutritional factors, health benefits, limiting factors.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87236720","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}
Moin-moin (steamed cowpea food; MM) is one of the most popular local dishes in Bahia-Brazil. The present study was carried out to improve the knowledge of type of cowpea used in the preparation of moin-moin and its influence on mineral content and antinutritional factors. MM samples were collected from 30 out of the sales points located in the city of Salvador-Bahia. The mineral contents of MM showed a wide variation: K: 917.4 ± 166.2 mg 100 g-1 DM, P: 400.0 ± 59.8 mg 100 g-1 DM, Mg: 97.9 ± 16.4 mg 100 g-1 DM, Ca: 94.0 ± 70.4 mg 100 g-1 DM, Fe: 57.3 ± 16.9 µg g-1 DM, Zn: 22.4 ± 4.2 µg g-1 DM, Cu: 6.3 ± 3.3 µg g-1 DM, Mn: 6.0 ± 2.8 µg g-1 DM and V: 4.3 ± 2.0 µg g-1 DM. AF in MM were: 0.60 ± 0.77 µmol g-1 DM (InsP4); 1.34 ± 1.07 µmol g-1 DM (InsP5); 4.77 ± 3.53 µmol g-1 DM (InsP6); 1.69 ± 0.03 mg eq. CE g-1 DM (tannins); 6.37 ± 0.12 mg g-1 DM (polyphenols). Fe bioavailability might be negatively affected. Information on cowpea cultivars used for MM preparation was obtained from a structured questionnaire. ‘Olho de Pombo’ showed the highest concentrations for AF and minerals. MM was identified as a good source of minerals. Key words: Antinutritional factors, cowpea (Vigna unguiculata), crude palm oil, minerals, moin-moin.
Moin-moin(蒸豇豆食品;MM)是巴西巴伊亚最受欢迎的当地菜肴之一。本研究旨在提高对豆豆品种及其对豆豆中矿物质含量和抗营养因子的影响的认识。MM样品是从萨尔瓦多-巴伊亚市30个销售点收集的。毫米的矿物内容显示大变化:凯西:917.4±166.2毫克100 g - 1 DM级,P: 400.0±59.8毫克100 g - 1 DM级,mg: 97.9±16.4毫克100 g - 1 DM级,Ca: 94.0±70.4毫克100 g - 1 DM级,Fe: 57.3±16.9µg g - 1 DM级,锌:22.4±4.2µg g - 1 DM级,铜:6.3±3.3µg g - 1 DM级,Mn: 6.0±2.8µg g - 1 DM和V级:4.3±2.0µg g - 1 DM。AF在毫米级:0.60±0.77µ摩尔g1 DM (InsP4);1.34±1.07µmol g-1 DM (InsP5);4.77±3.53µmol g-1 DM (InsP6);1.69±0.03 mg eq. CE g-1 DM(单宁);6.37±0.12 mg g-1 DM(多酚)。铁的生物利用度可能受到负面影响。通过结构化问卷调查获得用于MM制剂的豇豆品种信息。“Olho de Pombo”的AF和矿物质含量最高。MM是一种良好的矿物来源。关键词:抗营养因子，豇豆，粗棕榈油，矿物质，moin-moin
Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt sample was determined by measuring total soluble solids, pH, titratable acidity, and the rate of syneresis. The microbiological assessment was carried out by the total plate count method and yeast and mold count for 21 days. Statistical analysis of data was done using SSPS and SAS at p<0.05 significance level. Most consumer preferable oat concentration was 3.75 g oats per 100 ml of milk, and its sensory parameters were similar to the commercial yogurt. The selected oat concentration showed significantly higher values for fat, protein, solids non-fat, and fiber contents than the commercial yogurt. The shelf life of oat yogurt was 14 days from the production according to the yeast and mould count. In summary, oat flakes incorporated set yogurt can be developed with a reasonable shelf life, better sensory attributes, and higher nutrient content than the commercial yogurt. Key words: Oat, physico-chemical properties, proximate analysis, yogurt, shelf life.
{"title":"Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt","authors":"M. Malki, K. Pamunuwa, J. Wijesinghe","doi":"10.5897/AJFS2020.2041","DOIUrl":"https://doi.org/10.5897/AJFS2020.2041","url":null,"abstract":"Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt sample was determined by measuring total soluble solids, pH, titratable acidity, and the rate of syneresis. The microbiological assessment was carried out by the total plate count method and yeast and mold count for 21 days. Statistical analysis of data was done using SSPS and SAS at p<0.05 significance level. Most consumer preferable oat concentration was 3.75 g oats per 100 ml of milk, and its sensory parameters were similar to the commercial yogurt. The selected oat concentration showed significantly higher values for fat, protein, solids non-fat, and fiber contents than the commercial yogurt. The shelf life of oat yogurt was 14 days from the production according to the yeast and mould count. In summary, oat flakes incorporated set yogurt can be developed with a reasonable shelf life, better sensory attributes, and higher nutrient content than the commercial yogurt. \u0000 \u0000 \u0000 \u0000 Key words: Oat, physico-chemical properties, proximate analysis, yogurt, shelf life.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76665046","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}
Ashura Katunzi-Kilewela, L. D. Kaale, O. Kibazohi, L. Rweyemamu
As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food. Key words: Chia seeds, functional foods, bioactive compounds, nutraceuticals, fortification.
{"title":"Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review","authors":"Ashura Katunzi-Kilewela, L. D. Kaale, O. Kibazohi, L. Rweyemamu","doi":"10.5897/AJFS2020.2015","DOIUrl":"https://doi.org/10.5897/AJFS2020.2015","url":null,"abstract":"As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food. \u0000 \u0000 \u0000 \u0000 Key words: Chia seeds, functional foods, bioactive compounds, nutraceuticals, fortification.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86656054","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}
N. Paudel, D. Subedi, Shraddha Khanal, Devraj Acharya, Sajal Bhattarai
The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different heat processing methods: Frying and boiling. The nitrite contents in all samples were found to fall within the mandatory limits by the Nepal government with a wide range of variation (3.18-101.26 ppm). Both frying and boiling reduced the residual nitrite level in sausages with greater reduction by boiling at 100°C for 15 min. As long as the measured nitrite level in the sausages produced continues, the level of nitrite is not considered to pose a major risk to human health or safety. Key words: Nitrite level, processed meat, sausages, heat processing, Dharan.
{"title":"Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal","authors":"N. Paudel, D. Subedi, Shraddha Khanal, Devraj Acharya, Sajal Bhattarai","doi":"10.5897/AJFS2020.2068","DOIUrl":"https://doi.org/10.5897/AJFS2020.2068","url":null,"abstract":"The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different heat processing methods: Frying and boiling. The nitrite contents in all samples were found to fall within the mandatory limits by the Nepal government with a wide range of variation (3.18-101.26 ppm). Both frying and boiling reduced the residual nitrite level in sausages with greater reduction by boiling at 100°C for 15 min. As long as the measured nitrite level in the sausages produced continues, the level of nitrite is not considered to pose a major risk to human health or safety. \u0000 \u0000 \u0000 \u0000 Key words: Nitrite level, processed meat, sausages, heat processing, Dharan.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89949153","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}
G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave, C. Djameh
The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for effect on ethanol yield. The objective of this work was to combine cassava and sweet potato as raw material to optimise the yield of ethanol for the combination. Selected cassava and sweet potato varieties were cultivated and harvested after 10 and 3 months, respectively. Liquefaction, saccharification and fermentation were carried out with Liquozyme SC DS, a combination of Spirizyme Fuel and Viscozyme L and Bio-Ferm XR (Lallemand) yeast, respectively. The combinations of cassava and sweet potato flours yield more ethanol than processing cassava and sweet potato flours separately. The best combination ratio of cassava and sweet potato, 1:1, resulted in the optimal ethanol yield of 16.2% v/v. Key words: Cassava, sweet potato, optimization, ethanol yield, combination.
{"title":"Alcohol yield from various combinations of cassava and sweet potato flours","authors":"G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave, C. Djameh","doi":"10.5897/AJFS2020.2043","DOIUrl":"https://doi.org/10.5897/AJFS2020.2043","url":null,"abstract":"The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for effect on ethanol yield. The objective of this work was to combine cassava and sweet potato as raw material to optimise the yield of ethanol for the combination. Selected cassava and sweet potato varieties were cultivated and harvested after 10 and 3 months, respectively. Liquefaction, saccharification and fermentation were carried out with Liquozyme SC DS, a combination of Spirizyme Fuel and Viscozyme L and Bio-Ferm XR (Lallemand) yeast, respectively. The combinations of cassava and sweet potato flours yield more ethanol than processing cassava and sweet potato flours separately. The best combination ratio of cassava and sweet potato, 1:1, resulted in the optimal ethanol yield of 16.2% v/v. \u0000 \u0000 \u0000 \u0000 Key words: Cassava, sweet potato, optimization, ethanol yield, combination.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82512035","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}
The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 in order to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour prior tobefore baking. The phytic acid and mineral content was measured by high high-performance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 µmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 µmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 prior tobefore baking, further decreased the phytate content to 0.58 µmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans. Key words: Phytic acid, wheat flour, cassava flour, sorghum flour, bread making, soaking, pH.
{"title":"Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase","authors":"Serafina L idia Vilanculos, U. Svanberg","doi":"10.5897/AJFS2020.2008","DOIUrl":"https://doi.org/10.5897/AJFS2020.2008","url":null,"abstract":"The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 in order to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour prior tobefore baking. The phytic acid and mineral content was measured by high high-performance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 µmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 µmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 prior tobefore baking, further decreased the phytate content to 0.58 µmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans. \u0000 \u0000 \u0000 \u0000 Key words: Phytic acid, wheat flour, cassava flour, sorghum flour, bread making, soaking, pH.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85367785","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}
A. Dao, C. Parkouda, MA Esther Traoré, Wdb Guissou Aimée, Vinceti Barbara, Termote Céline, Manica Mattia, I. Bassolé
Parkia biglobosa (Jacq.) Benth commonly called nere in French-speaking Africa is a semi-domesticated indigenous tree with a multi-purpose and highly appreciated use. Its pod-shaped fruits contain a yellowish floury pulp, eaten raw or used to make drinks, couscous and for raw or cooked dough. The objective of this study was to determine the profiles of minerals (Fe, K, Mg, Zn, Ca), beta-carotene, protein, ash, lipid and total sugar content as well as pH and acidity of the pulps from three ecoregions of Burkina Faso. The results showed quantitative difference in the composition of Parkia biglobosa (Jacq.) Benth pulp from the different ecoregions. Pulp from tree of South Sahelian zone contained the highest concentration of beta-carotene and carbohydrates (530.52±68.11 µg/100g; 64.96±8.9% DW, respectively). Whereas, the North Sudanian zone exceeded the others ecoregion in terms of K (3 301.25±872.85 mg/100 g DW); Mg (257.63±90.15 mg/100 g DW); Zn (1.28±0.37 mg/100 g DW); Ca (519.41±591.13 mg/100g DW) and protein (3.76±0.39 g/100 g DW). The South Sudanian zone displays the highest content in Fe (1.92±1.37 mg/100 g DW). As for the equivalent citric acid quantified in this study, the North Sudanian zone had the highest concentrations (0.96 ± 0.18 g/100 g DW) in the pulp. The observed variation has implications regarding the use of these data in food and nutrition programs, and in selecting sources of planting material for reforestation initiatives and agroforestry systems. Key words: Parkia biglobosa (Jacq.) Benth pulp, nutritional composition, physicochemical characteristics, ecoregions.
大白狼(杰克)Benth在非洲法语区通常被称为nere，是一种半驯化的本土树木，具有多种用途和高度赞赏的用途。它豆荚状的果实含有黄色的面粉果肉，可以生吃或用来做饮料、蒸粗麦粉、生面团或熟面团。本研究的目的是确定来自布基纳法索三个生态区的纸浆的矿物质(铁、钾、镁、锌、钙)、β -胡萝卜素、蛋白质、灰分、脂质和总糖含量以及pH值和酸度。结果表明，两种植物在成分上存在定量差异。底浆来自不同的生态区域。南萨赫勒地区树木果肉中β -胡萝卜素和碳水化合物含量最高(530.52±68.11µg/100g);64.96±8.9% DW)。北苏丹区钾含量高于其他生态区(3 301.25±872.85 mg/100 g DW);Mg(257.63±90.15 Mg / 100g DW);Zn(1.28±0.37 mg/100 g DW);钙(519.41±591.13 mg/100g DW)和蛋白质(3.76±0.39 g/100g DW)。南苏丹区铁含量最高(1.92±1.37 mg/100 g DW)。在本研究定量的等效柠檬酸中，北苏丹区在矿浆中的浓度最高(0.96±0.18 g/100 g DW)。观察到的变化对在粮食和营养计划中使用这些数据以及为再造林计划和农林复合系统选择种植材料来源具有影响。关键词:白桦;底浆，营养成分，理化特性，生态区域。
{"title":"Comparison of chemical composition of fruit pulp of Parkia biglobosa (Jacq.) Benth from differents ecoregions","authors":"A. Dao, C. Parkouda, MA Esther Traoré, Wdb Guissou Aimée, Vinceti Barbara, Termote Céline, Manica Mattia, I. Bassolé","doi":"10.5897/AJFS2020.2010","DOIUrl":"https://doi.org/10.5897/AJFS2020.2010","url":null,"abstract":"Parkia biglobosa (Jacq.) Benth commonly called nere in French-speaking Africa is a semi-domesticated indigenous tree with a multi-purpose and highly appreciated use. Its pod-shaped fruits contain a yellowish floury pulp, eaten raw or used to make drinks, couscous and for raw or cooked dough. The objective of this study was to determine the profiles of minerals (Fe, K, Mg, Zn, Ca), beta-carotene, protein, ash, lipid and total sugar content as well as pH and acidity of the pulps from three ecoregions of Burkina Faso. The results showed quantitative difference in the composition of Parkia biglobosa (Jacq.) Benth pulp from the different ecoregions. Pulp from tree of South Sahelian zone contained the highest concentration of beta-carotene and carbohydrates (530.52±68.11 µg/100g; 64.96±8.9% DW, respectively). Whereas, the North Sudanian zone exceeded the others ecoregion in terms of K (3 301.25±872.85 mg/100 g DW); Mg (257.63±90.15 mg/100 g DW); Zn (1.28±0.37 mg/100 g DW); Ca (519.41±591.13 mg/100g DW) and protein (3.76±0.39 g/100 g DW). The South Sudanian zone displays the highest content in Fe (1.92±1.37 mg/100 g DW). As for the equivalent citric acid quantified in this study, the North Sudanian zone had the highest concentrations (0.96 ± 0.18 g/100 g DW) in the pulp. The observed variation has implications regarding the use of these data in food and nutrition programs, and in selecting sources of planting material for reforestation initiatives and agroforestry systems. \u0000 \u0000 \u0000 \u0000 Key words: Parkia biglobosa (Jacq.) Benth pulp, nutritional composition, physicochemical characteristics, ecoregions.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72684753","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}
Evelyne N. Gikundi, D. Sila, I. Orina, Ariel Buzera
Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals, vitamins, and simple sugars) of three varieties (Unica, Shangi and Dutch robjin) were evaluated using standard methods. Shangi and Unica had lengths above 50 mm recommended for French fry processing, but had deep eyes (1.54-2.98 mm). Unica had a red skin colour while Shangi was yellow. Both varieties had yellow coloured flesh. The specific gravity of the varieties ranged from 1.08-1.12. Shangi and Unica were suitable for processing based on their physical attributes except for eye-depths. Dutch robjin had the highest content of protein (1.76%), carbohydrates (20.43%), total ash (1.10%), crude fibre (1.11%), iron (0.87 mg/100 g), thiamine (0.036 mg/100 g), niacin (0.93 mg/100 g), pyridoxine (1.92 mg/100 g) and folic acid (34.62 µg/100 g). Unica had the highest zinc (0.41 mg/100 g) and calcium (8.51 mg/100 g) contents. Reducing sugar content across the three varieties was within recommended range for processing (97.75-107.53 mg/100 g). There was a significant (p<0.05) varietal difference in most of the nutrient components. Dutch Robjin showed the best nutritional quality. Key words: Potato quality, Solanum tuberosum L., physical characteristics, nutrient content, food composition.
{"title":"Physico-chemical properties of selected Irish potato varieties grown in Kenya","authors":"Evelyne N. Gikundi, D. Sila, I. Orina, Ariel Buzera","doi":"10.5897/AJFS2020.2025","DOIUrl":"https://doi.org/10.5897/AJFS2020.2025","url":null,"abstract":"Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals, vitamins, and simple sugars) of three varieties (Unica, Shangi and Dutch robjin) were evaluated using standard methods. Shangi and Unica had lengths above 50 mm recommended for French fry processing, but had deep eyes (1.54-2.98 mm). Unica had a red skin colour while Shangi was yellow. Both varieties had yellow coloured flesh. The specific gravity of the varieties ranged from 1.08-1.12. Shangi and Unica were suitable for processing based on their physical attributes except for eye-depths. Dutch robjin had the highest content of protein (1.76%), carbohydrates (20.43%), total ash (1.10%), crude fibre (1.11%), iron (0.87 mg/100 g), thiamine (0.036 mg/100 g), niacin (0.93 mg/100 g), pyridoxine (1.92 mg/100 g) and folic acid (34.62 µg/100 g). Unica had the highest zinc (0.41 mg/100 g) and calcium (8.51 mg/100 g) contents. Reducing sugar content across the three varieties was within recommended range for processing (97.75-107.53 mg/100 g). There was a significant (p<0.05) varietal difference in most of the nutrient components. Dutch Robjin showed the best nutritional quality. \u0000 \u0000 \u0000 \u0000 Key words: Potato quality, Solanum tuberosum L., physical characteristics, nutrient content, food composition.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86319692","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 : 2021-01-01DOI: 10.14303//AJFST.2021.039
Gerald Keith
The plant extracts square measure famed for his or her medicament, antifungal, antiviral and antibacterial drug properties. The utilization of plant extracts within the preparation of bio-materials will increase their biological application. During this concern, herein reportage Associate in Nursing eco-friendly procedure that is additionally an easy and price effective, for the synthesis of flowers of zinc nanoparticles (ZnONPs) victimization herbaceous plant plant root (rhizome) extract as a fuel
{"title":"Elimination of antimicrobial and antifungal with nanoparticles(silver,magnesium,zinc)","authors":"Gerald Keith","doi":"10.14303//AJFST.2021.039","DOIUrl":"https://doi.org/10.14303//AJFST.2021.039","url":null,"abstract":"The plant extracts square measure famed for his or her medicament, antifungal, antiviral and antibacterial drug properties. The utilization of plant extracts within the preparation of bio-materials will increase their biological application. During this concern, herein reportage Associate in Nursing eco-friendly procedure that is additionally an easy and price effective, for the synthesis of flowers of zinc nanoparticles (ZnONPs) victimization herbaceous plant plant root (rhizome) extract as a fuel","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78010434","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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