Simon Abel Efezino, Ruona Evivie Ejiroghene, Tony Chigbufue Ogechi
The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while sensory characteristics were carried out using the 9-point hedonic scale. The moisture content, crude protein, ash, energy value, fat, fibre and carbohydrate values of the composite bread were in the range of 10.89 - 17.16%, 8.78 - 11.58%, 6.35 - 6.89%, 409.80 - 430.40 (cal/100g), 7.43 - 11.62%, 0.36 - 0.57%, and 71.37 - 75.76%, respectively. Only, the CBD samples had a moisture content (10.89%) significantly different (p<0.05) from the control (14.57%). Low crude fibre values were obtained for all samples. Composite sample protein content levels were low, resulting from low protein levels in cocoyam. Ash values were generally higher and significantly different (p<0.05) from those of the control. Sensory evaluation showed that there was a decreasing trend in likeness for all sensory parameters from CBA to CBD, and no significant (p>0.05) difference was observed in texture, taste and aroma between the control and CBA samples (p<0.05). However, the colour, appearance, mouthfeel and acceptability showed a significant difference (p<0.05) between the 100% wheat and composite bread samples. These findings demonstrated that a 15% cocoyam flour substitution level in bread making produced acceptable bread samples to consumers with similar texture and aroma comparable to that of 100% wheat bread. Key words: Cocoyam flour; bread; sensory evaluation; proximate composition.
{"title":"Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours","authors":"Simon Abel Efezino, Ruona Evivie Ejiroghene, Tony Chigbufue Ogechi","doi":"10.5897/ajfs2022.2197","DOIUrl":"https://doi.org/10.5897/ajfs2022.2197","url":null,"abstract":"The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while sensory characteristics were carried out using the 9-point hedonic scale. The moisture content, crude protein, ash, energy value, fat, fibre and carbohydrate values of the composite bread were in the range of 10.89 - 17.16%, 8.78 - 11.58%, 6.35 - 6.89%, 409.80 - 430.40 (cal/100g), 7.43 - 11.62%, 0.36 - 0.57%, and 71.37 - 75.76%, respectively. Only, the CBD samples had a moisture content (10.89%) significantly different (p<0.05) from the control (14.57%). Low crude fibre values were obtained for all samples. Composite sample protein content levels were low, resulting from low protein levels in cocoyam. Ash values were generally higher and significantly different (p<0.05) from those of the control. Sensory evaluation showed that there was a decreasing trend in likeness for all sensory parameters from CBA to CBD, and no significant (p>0.05) difference was observed in texture, taste and aroma between the control and CBA samples (p<0.05). However, the colour, appearance, mouthfeel and acceptability showed a significant difference (p<0.05) between the 100% wheat and composite bread samples. These findings demonstrated that a 15% cocoyam flour substitution level in bread making produced acceptable bread samples to consumers with similar texture and aroma comparable to that of 100% wheat bread. Key words: Cocoyam flour; bread; sensory evaluation; proximate composition.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135434608","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. A. Jallow Ebrima, Dibba Lamin, J. Manneh Faye, B. Sonko Lamin, M. Jarju Ousman, N. A. Trawelly Demba, B. Jallow Demba
Rice is the main staple food for The Gambia. The country is conducive for adequate rice production, yet produces only 19% of the estimated 275, 000 MT need. The impacts of climate change such as flooding, salt intrusion and poor landscape design limit the availability of rice fields for production. This study compares the grain quality of six newly Improved rice salinity tolerant varieties (ISTV), nine improved local varieties, and seven imported rice trade brands. Physical parameters such as grain size and shape, thousand grain weight, chalkiness, and grain color were evaluated. The highest mean of 1000 grain weight was recorded in ISTV followed by the local improved varieties then imported rice with 23.25, 18.79, 13.01 g, respectively. Variety A, Basmati, and Sahel 177 were the only long slender varieties. All the new ISTV and the local varieties are creamy-white scoring from 8.0 to 10.5 including Barabara. All imported rice recorded 100%, broken except American Rice 94.25%. This study aims to provide basic information for design of postharvest equipment such as miller, processors, dryers, separators and graders to facilitate and encourage investments in large scale commercial rice production and direct sound decision making on rice importation. Key words: Rice grain quality, salt tolerant, improved varieties, rice dimension.
{"title":"A comparative study of physical grain quality of saline tolerant, improved and imported rice varieties in The Gambia","authors":"A. A. Jallow Ebrima, Dibba Lamin, J. Manneh Faye, B. Sonko Lamin, M. Jarju Ousman, N. A. Trawelly Demba, B. Jallow Demba","doi":"10.5897/ajfs2022.2239","DOIUrl":"https://doi.org/10.5897/ajfs2022.2239","url":null,"abstract":"Rice is the main staple food for The Gambia. The country is conducive for adequate rice production, yet produces only 19% of the estimated 275, 000 MT need. The impacts of climate change such as flooding, salt intrusion and poor landscape design limit the availability of rice fields for production. This study compares the grain quality of six newly Improved rice salinity tolerant varieties (ISTV), nine improved local varieties, and seven imported rice trade brands. Physical parameters such as grain size and shape, thousand grain weight, chalkiness, and grain color were evaluated. The highest mean of 1000 grain weight was recorded in ISTV followed by the local improved varieties then imported rice with 23.25, 18.79, 13.01 g, respectively. Variety A, Basmati, and Sahel 177 were the only long slender varieties. All the new ISTV and the local varieties are creamy-white scoring from 8.0 to 10.5 including Barabara. All imported rice recorded 100%, broken except American Rice 94.25%. This study aims to provide basic information for design of postharvest equipment such as miller, processors, dryers, separators and graders to facilitate and encourage investments in large scale commercial rice production and direct sound decision making on rice importation. Key words: Rice grain quality, salt tolerant, improved varieties, rice dimension.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757368","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}
Elie FOKOUO Kouamé, Nestor KOUASSI Kouakou, Kouadio Christian OKA N’zué, Denis N’DRI Yao, TANO Kablan, Georges AMANI N’guessan
The study aimed to characterize the production system of dried mango slices in Côte d'Ivoire. The objective was to assess the production environment of dried mango slices sold on the national and international markets. To do this, a non-participant observation and a semi-directive interview were carried out using an observation grid (description of the different production operations) and an interview guide (13 people interviewed). The aim was to identify the strengths, weaknesses, opportunities and threats of the dried mango slices production system through a SWOT analysis. The diagnosis revealed several strengths, notably the proximity of the production unit to its customers and the very good reputation of the production unit. In addition, the analysis of the external environment showed opportunities (non-competitive local market, packaging and sale of by-products, availability and accessibility of fresh mangoes, etc.). On the other hand, problems of management, capacity building on production and good manufacturing practices have been identified. In addition, the lack of standards to ensure the quality of the finished product and the lack of bank financing were identified as threats to the existence of this activity. The proposed efficient corrective actions will make it possible to further guarantee the hygienic and marketable quality of dried mango slices produced in Côte d'Ivoire. Key words: SWOT diagnosis, dried mango slices, production system, market, Côte d'Ivoire.
{"title":"S.W.O.T. diagnosis of the production system of dried mango slices produced in the North of the Cte dIvoire","authors":"Elie FOKOUO Kouamé, Nestor KOUASSI Kouakou, Kouadio Christian OKA N’zué, Denis N’DRI Yao, TANO Kablan, Georges AMANI N’guessan","doi":"10.5897/ajfs2022.2235","DOIUrl":"https://doi.org/10.5897/ajfs2022.2235","url":null,"abstract":"The study aimed to characterize the production system of dried mango slices in Côte d'Ivoire. The objective was to assess the production environment of dried mango slices sold on the national and international markets. To do this, a non-participant observation and a semi-directive interview were carried out using an observation grid (description of the different production operations) and an interview guide (13 people interviewed). The aim was to identify the strengths, weaknesses, opportunities and threats of the dried mango slices production system through a SWOT analysis. The diagnosis revealed several strengths, notably the proximity of the production unit to its customers and the very good reputation of the production unit. In addition, the analysis of the external environment showed opportunities (non-competitive local market, packaging and sale of by-products, availability and accessibility of fresh mangoes, etc.). On the other hand, problems of management, capacity building on production and good manufacturing practices have been identified. In addition, the lack of standards to ensure the quality of the finished product and the lack of bank financing were identified as threats to the existence of this activity. The proposed efficient corrective actions will make it possible to further guarantee the hygienic and marketable quality of dried mango slices produced in Côte d'Ivoire. Key words: SWOT diagnosis, dried mango slices, production system, market, Côte d'Ivoire.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135950752","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, consumption, processing and marketing of the baobab fruit (Adansonia digitata L.) in Kenya","authors":"Wanjiku Mwangi Angela, Nkirote Kunyanga Catherine, Moraa Onyango Cecilia","doi":"10.5897/ajfs2022.2237","DOIUrl":"https://doi.org/10.5897/ajfs2022.2237","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74038156","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}
Ekpereka Oluchukwu Anajekwu, E. Alamu, W. Awoyale, D. Amah, R. Akinoso, Maziya-Dixon Busie
{"title":"Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars","authors":"Ekpereka Oluchukwu Anajekwu, E. Alamu, W. Awoyale, D. Amah, R. Akinoso, Maziya-Dixon Busie","doi":"10.5897/ajfs2022.2248","DOIUrl":"https://doi.org/10.5897/ajfs2022.2248","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82994094","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 practices of table salt by small-scale miners in Tanzania: A case study of Nkonkilangi, Singida, Tanzania","authors":"Winza Amos Nzaga, J. Kussaga, B. Tiisekwa","doi":"10.5897/ajfs2022.2194","DOIUrl":"https://doi.org/10.5897/ajfs2022.2194","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86046490","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}
I. Ajayi, O. Oyewole, O. Onabanjo, Morenikeji Olawuwo, A. Ogunwale
{"title":"Use of cooking salt in school meal preparation and quality control practices among food vendors engaged in the national home-grown school feeding programme in Southwest Nigeria","authors":"I. Ajayi, O. Oyewole, O. Onabanjo, Morenikeji Olawuwo, A. Ogunwale","doi":"10.5897/ajfs2022.2208","DOIUrl":"https://doi.org/10.5897/ajfs2022.2208","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77650644","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. Abubakar, Abdul-Nasir Issah, Bashiratu Yussif, F. Agbozo
{"title":"Dietary habit, nutritional status and related factors among adolescents in Tamale Metropolis, Ghana","authors":"A. Abubakar, Abdul-Nasir Issah, Bashiratu Yussif, F. Agbozo","doi":"10.5897/ajfs2021.2147","DOIUrl":"https://doi.org/10.5897/ajfs2021.2147","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83903083","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}
Mofoluwaso Olufunmilola Ojo, K. Oni, F. A. Femi, F. Idowu-Adebayo, A. Balogun, Ogunbande, Margaret Ude
{"title":"Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch","authors":"Mofoluwaso Olufunmilola Ojo, K. Oni, F. A. Femi, F. Idowu-Adebayo, A. Balogun, Ogunbande, Margaret Ude","doi":"10.5897/ajfs2022.2173","DOIUrl":"https://doi.org/10.5897/ajfs2022.2173","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89002347","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}
Jaegoo Kim, Yunji Cha, Seungbo Yang, Jiyoung Kim, Ki-Young Kim
The increasing epidemic of methicillin-resistant Staphylococcus aureus (MRSA), one of the most important hospital and community pathogens, has led to a demand for new agents to treat the infection. Natural products may be used to reduce this problem with low side effects. The objective of this study was to determine the antibacterial effect of fermented extracts of Angelica koreana and Arnebia euchroma by Lactobacillus spp. against S. aureus , which were tested by disk diffusion test. Extracts of A. koreana and A. euchroma showed a clear zone of 15.5 ± 1.1 and 15.9 ± 2.2 mm, respectively. Fermented extracts by Lactobacillus sp. showed more improved antibacterial activity against S. aureus than the extracts.
{"title":"Increased antibacterial activity of Angelica koreana and Arnebia euchroma extracts fermented by Lactobacillus acidifarinae against methicillin-resistant Staphylococcus aureus","authors":"Jaegoo Kim, Yunji Cha, Seungbo Yang, Jiyoung Kim, Ki-Young Kim","doi":"10.5897/ajfs2022.2231","DOIUrl":"https://doi.org/10.5897/ajfs2022.2231","url":null,"abstract":"The increasing epidemic of methicillin-resistant Staphylococcus aureus (MRSA), one of the most important hospital and community pathogens, has led to a demand for new agents to treat the infection. Natural products may be used to reduce this problem with low side effects. The objective of this study was to determine the antibacterial effect of fermented extracts of Angelica koreana and Arnebia euchroma by Lactobacillus spp. against S. aureus , which were tested by disk diffusion test. Extracts of A. koreana and A. euchroma showed a clear zone of 15.5 ± 1.1 and 15.9 ± 2.2 mm, respectively. Fermented extracts by Lactobacillus sp. showed more improved antibacterial activity against S. aureus than the extracts.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87304199","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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