E. F. Okpalanma, Ekpeno Sunday Ukpong, Onuora Charles Chude, C. R. Abah
Blends of maize-soyabean complementary foods were fortified with foods rich in calcium, iron, zinc and vitamin A. Crayfish, bonga fish, and carrot that were processed into flours separately and blended in ratios (2:1:1 w/w) to produce food fortificant. Maize flour, soyabean flour and fortificant were mixed in the ratio of 70:30:0, 60:30:10 and 50:30:20 (% w/w dry basis), respectively to obtain three blends of complementary food. Standard chemical methods were used to determine the blends’ proximate composition, mineral, vitamin A and anti-nutrientional factors. The unfortified blend contents of calcium, iron, zinc and vitamin A were at level of 417.37, 9.15, 6.20 mg/100 g and 387.67 μg RE/100 g, respectively but increased in the fortified blends to the range of 560.45 to 620.12 mg/100 g, 12.43 to 14.25 mg/100 g, 8.72 to 10.67 mg/100 g, and 550.13 to 710.25 μg RE/100 g. Fortified blends formula had micronutrients significantly higher (p<0.05) than the proprietary formula, Cerelac. The blends had 4.03 kCal/g average energy content, 12-19% protein-energy ratio and 25-28% energy from lipids. The proposed fortification levels are based on a daily ration size of 65 g for infants aged 9 to 11 and children aged 12 to 23 months. Feeding 65 g of the diets to infants aged 6 to 11 months will meet the 200, 300 kCal/day and 350 μg RE/day Recommended Nutrient Intakes (RNI) for energy and vitamin A and will be adequate for the minerals (calcium and zinc) requirement of children aged 12 to 23 months.
{"title":"Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients","authors":"E. F. Okpalanma, Ekpeno Sunday Ukpong, Onuora Charles Chude, C. R. Abah","doi":"10.5897/ajfs2021.2165","DOIUrl":"https://doi.org/10.5897/ajfs2021.2165","url":null,"abstract":"Blends of maize-soyabean complementary foods were fortified with foods rich in calcium, iron, zinc and vitamin A. Crayfish, bonga fish, and carrot that were processed into flours separately and blended in ratios (2:1:1 w/w) to produce food fortificant. Maize flour, soyabean flour and fortificant were mixed in the ratio of 70:30:0, 60:30:10 and 50:30:20 (% w/w dry basis), respectively to obtain three blends of complementary food. Standard chemical methods were used to determine the blends’ proximate composition, mineral, vitamin A and anti-nutrientional factors. The unfortified blend contents of calcium, iron, zinc and vitamin A were at level of 417.37, 9.15, 6.20 mg/100 g and 387.67 μg RE/100 g, respectively but increased in the fortified blends to the range of 560.45 to 620.12 mg/100 g, 12.43 to 14.25 mg/100 g, 8.72 to 10.67 mg/100 g, and 550.13 to 710.25 μg RE/100 g. Fortified blends formula had micronutrients significantly higher (p<0.05) than the proprietary formula, Cerelac. The blends had 4.03 kCal/g average energy content, 12-19% protein-energy ratio and 25-28% energy from lipids. The proposed fortification levels are based on a daily ration size of 65 g for infants aged 9 to 11 and children aged 12 to 23 months. Feeding 65 g of the diets to infants aged 6 to 11 months will meet the 200, 300 kCal/day and 350 μg RE/day Recommended Nutrient Intakes (RNI) for energy and vitamin A and will be adequate for the minerals (calcium and zinc) requirement of children aged 12 to 23 months.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89308082","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}
Diet based on whole cereal flours is associated with a high prevalence of iron deficiency anemia and zinc deficiency in low/middle-income countries. Such flours contain high content of phytate that chelates minerals such as iron and zinc, making them unavailable for absorption by humans. To improve the mineral absorption, a phytate:iron molar ratio <1 and a phytate:zinc molar ratio <5 is needed to be achieved. This study aimed to improve the phytate degradation in composite wheat-cassava-whole sorghum flour bread by adding a phytase releasing yeast Pichia kudriavzevii TY13 in baking, preincubated or not, with addition of yeast extract. The phytate and mineral contents were measured by high-performance ion chromatography. Addition of P. kudriavzevii TY13 to the composite flour dough and fermentation for 2 h at room temperature resulted in a 98% phytate degradation. However, the same phytate reduction in the composite bread was achieved after 1 h fermentation at room temperature with addition of preincubated P. kudriavzevii TY13 plus yeast extract. Increasing the fermentation temperature to 30°C, the phytate content was equally low after fermentation for 1 h with P. kudriavzevii TY13 (preincubated or not) plus yeast extract. In conclusion, a faster reduction of phytate in composite bread was obtained by increasing the fermentation temperature, and addition of P. kudriavzevii TY13 (preincubated or not) with added yeast extract. The phytate to iron molar ratio was then 0.2 and the phytate to zinc molar ratio 0.6, which strongly indicates an improved bioavailability of both minerals from such a bread.
{"title":"Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract","authors":"Serafina Lídia Vilanculos, U. Svanberg, T. Andlid","doi":"10.5897/ajfs2022.2229","DOIUrl":"https://doi.org/10.5897/ajfs2022.2229","url":null,"abstract":"Diet based on whole cereal flours is associated with a high prevalence of iron deficiency anemia and zinc deficiency in low/middle-income countries. Such flours contain high content of phytate that chelates minerals such as iron and zinc, making them unavailable for absorption by humans. To improve the mineral absorption, a phytate:iron molar ratio <1 and a phytate:zinc molar ratio <5 is needed to be achieved. This study aimed to improve the phytate degradation in composite wheat-cassava-whole sorghum flour bread by adding a phytase releasing yeast Pichia kudriavzevii TY13 in baking, preincubated or not, with addition of yeast extract. The phytate and mineral contents were measured by high-performance ion chromatography. Addition of P. kudriavzevii TY13 to the composite flour dough and fermentation for 2 h at room temperature resulted in a 98% phytate degradation. However, the same phytate reduction in the composite bread was achieved after 1 h fermentation at room temperature with addition of preincubated P. kudriavzevii TY13 plus yeast extract. Increasing the fermentation temperature to 30°C, the phytate content was equally low after fermentation for 1 h with P. kudriavzevii TY13 (preincubated or not) plus yeast extract. In conclusion, a faster reduction of phytate in composite bread was obtained by increasing the fermentation temperature, and addition of P. kudriavzevii TY13 (preincubated or not) with added yeast extract. The phytate to iron molar ratio was then 0.2 and the phytate to zinc molar ratio 0.6, which strongly indicates an improved bioavailability of both minerals from such a bread.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88201902","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}
Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in the history of man. Other fruits such as pineapple, have been used for wine production. The research was conducted to determine the phytochemical characteristics and consumer acceptability of watermelon wine produced using four commercial Saccharomyces cerevisiae strains (Lalvin EC 1118, Lalvin QA 23, Redstar star rouge and Redstar premier classique). The data obtained on the phytochemical and free radical scavenging activities were analyzed using Tukey Pair Wise comparison at 95% confidence level for statistical difference. Sensory data was translated into means and ranked. The average mean of total phenols ranged in the young wine samples from 93.36 to 105.33 GAEmg/g) and that of the matured samples wine from 156.08 to 275.99 GAEmg/g). Flavonoids was 35.29 to 52.48 and 34.72 to 58.38 in the young and mature wines, respectively. The mean antioxidant activity and antioxidant capacity ranged between 1.28 to 13.59; 79.14 to 246.72 in the young wine samples and that of the matured wine samples 1279.93 to 1914.02 and 808.62 to 2219.37, respectively. Any of the four commercial yeast strains used in this study was suitable for watermelon winemaking. However, it evinced that the Redstar premier classique produced the most desirable sensory attributes, followed by the Lalvin EC 1118 yeast strains
{"title":"Phytochemical characteristics and consumer acceptability of watermelon (Citrullus lanatus) wine","authors":"L. Dari, Dominic Niliyuun Najoin, S. Lowor","doi":"10.5897/ajfs2022.2224","DOIUrl":"https://doi.org/10.5897/ajfs2022.2224","url":null,"abstract":"Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in the history of man. Other fruits such as pineapple, have been used for wine production. The research was conducted to determine the phytochemical characteristics and consumer acceptability of watermelon wine produced using four commercial Saccharomyces cerevisiae strains (Lalvin EC 1118, Lalvin QA 23, Redstar star rouge and Redstar premier classique). The data obtained on the phytochemical and free radical scavenging activities were analyzed using Tukey Pair Wise comparison at 95% confidence level for statistical difference. Sensory data was translated into means and ranked. The average mean of total phenols ranged in the young wine samples from 93.36 to 105.33 GAEmg/g) and that of the matured samples wine from 156.08 to 275.99 GAEmg/g). Flavonoids was 35.29 to 52.48 and 34.72 to 58.38 in the young and mature wines, respectively. The mean antioxidant activity and antioxidant capacity ranged between 1.28 to 13.59; 79.14 to 246.72 in the young wine samples and that of the matured wine samples 1279.93 to 1914.02 and 808.62 to 2219.37, respectively. Any of the four commercial yeast strains used in this study was suitable for watermelon winemaking. However, it evinced that the Redstar premier classique produced the most desirable sensory attributes, followed by the Lalvin EC 1118 yeast strains","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"395 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76757555","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}
Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three randomly selected villages in Rombo district, Kilimanjaro region, Tanzania. Information on the types of complementary foods was collected using semi-structured and 24-h dietary-recall questionnaires. Seven samples of frequently consumed complementary foods (banana, rice and maize-based porridges) were collected and analysed for proximate, vitamins and minerals composition. The results were as follows: Energy 317.98-379.23 kcal, vitamin A 81.32-971.05 µg RE, vitamin C 3.48-9.56 mg, iron 2.48-22.86 mg, zinc 0.92-9.57 mg, calcium 73.13-400.58 mg and iodine 10.18-200.93 µg/100 g dry-weights. Conclusively, the amount of vitamin C, iron, zinc, calcium and iodine of the frequently used complementary foods in the study area was low as compared to what is recommended by World Health Organization. It is important to develop recipes that may either fill or narrow this gap by using low-cost, locally available and culturally acceptable ingredients.
{"title":"Nutrient content of complementary foods for children in Kilimanjaro, Tanzania","authors":"A. P. Tesha, A. Mwanri, C. N. Nyaruhucha","doi":"10.5897/ajfs2022.2170","DOIUrl":"https://doi.org/10.5897/ajfs2022.2170","url":null,"abstract":"Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three randomly selected villages in Rombo district, Kilimanjaro region, Tanzania. Information on the types of complementary foods was collected using semi-structured and 24-h dietary-recall questionnaires. Seven samples of frequently consumed complementary foods (banana, rice and maize-based porridges) were collected and analysed for proximate, vitamins and minerals composition. The results were as follows: Energy 317.98-379.23 kcal, vitamin A 81.32-971.05 µg RE, vitamin C 3.48-9.56 mg, iron 2.48-22.86 mg, zinc 0.92-9.57 mg, calcium 73.13-400.58 mg and iodine 10.18-200.93 µg/100 g dry-weights. Conclusively, the amount of vitamin C, iron, zinc, calcium and iodine of the frequently used complementary foods in the study area was low as compared to what is recommended by World Health Organization. It is important to develop recipes that may either fill or narrow this gap by using low-cost, locally available and culturally acceptable ingredients.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87046591","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}
Katunzi-Kilewela Ashura, D. Lilian, Kibazohi Oscar, Mmanda Fortunatus Roman, M. Leonard
The study analysed the fatty and amino acid compositions of chia seeds and the physicochemical characterisation of chia seeds oil. The quantification of amino and fatty acids was done using high-performance liquid chromatography (HPLC) and gas chromatography equipped with a flame ionisation detector (GC-FID). The amino acids from chia seeds were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine, and methionine with 1.63, 1.37, 1.34, 1.14, 0.98, 0.98, 0.88 and 0.81 g/100 g, respectively. Saturated and unsaturated fatty acids were 3.95 and 30.48%, respectively. Meanwhile, the mean ratio of Omega 6/Omega 3 fatty acids was 0.333. The established physicochemical characteristics of CSO were acid value 2.63 mg KOH/g, peroxide value 6.23 meq active oxygen/kg, iodine value 200.721 g I 2 /100 g, saponification value 193.345 mg KOH/g, refractive index 1.454 at 40°C relative density 0.8824 g/cm 3 at 20°C and specific gravity 0.882 at 40°C. The fatty acid and amino acid profiling of chia seeds revealed the presence of an appreciable amount of polyunsaturated fatty acids (PUFA) and essential amino acids. The physicochemical characteristics of CSO constitute a drying oil category that requires timely usage and proper storage condition to reduce rancidity from air or light exposure.
本研究分析了奇亚籽的脂肪和氨基酸组成以及奇亚籽油的理化性质。氨基酸和脂肪酸的定量采用高效液相色谱(HPLC)和气相色谱(配备火焰离子化检测器(GC-FID))进行。奇亚籽中氨基酸含量为亮氨酸、缬氨酸、苯丙氨酸、赖氨酸、异亮氨酸、苏氨酸、组氨酸和蛋氨酸，分别为1.63、1.37、1.34、1.14、0.98、0.98、0.88和0.81 g/100 g。饱和脂肪酸和不饱和脂肪酸分别为3.95%和30.48%。同时，Omega 6/Omega 3脂肪酸的平均比值为0.333。建立了CSO的理化特性:酸值2.63 mg KOH/g，过氧化值6.23 meq活性氧/kg，碘值200.721 g I /100 g，皂化值193.345 mg KOH/g, 40℃时折射率1.454,20℃时相对密度0.8824 g/ cm3, 40℃时比重0.882。奇亚籽的脂肪酸和氨基酸谱显示存在相当数量的多不饱和脂肪酸(PUFA)和必需氨基酸。CSO的物理化学特性构成了干燥油的类别，需要及时使用和适当的储存条件，以减少空气或光暴露的酸败。
{"title":"Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil","authors":"Katunzi-Kilewela Ashura, D. Lilian, Kibazohi Oscar, Mmanda Fortunatus Roman, M. Leonard","doi":"10.5897/ajfs2022.2227","DOIUrl":"https://doi.org/10.5897/ajfs2022.2227","url":null,"abstract":"The study analysed the fatty and amino acid compositions of chia seeds and the physicochemical characterisation of chia seeds oil. The quantification of amino and fatty acids was done using high-performance liquid chromatography (HPLC) and gas chromatography equipped with a flame ionisation detector (GC-FID). The amino acids from chia seeds were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine, and methionine with 1.63, 1.37, 1.34, 1.14, 0.98, 0.98, 0.88 and 0.81 g/100 g, respectively. Saturated and unsaturated fatty acids were 3.95 and 30.48%, respectively. Meanwhile, the mean ratio of Omega 6/Omega 3 fatty acids was 0.333. The established physicochemical characteristics of CSO were acid value 2.63 mg KOH/g, peroxide value 6.23 meq active oxygen/kg, iodine value 200.721 g I 2 /100 g, saponification value 193.345 mg KOH/g, refractive index 1.454 at 40°C relative density 0.8824 g/cm 3 at 20°C and specific gravity 0.882 at 40°C. The fatty acid and amino acid profiling of chia seeds revealed the presence of an appreciable amount of polyunsaturated fatty acids (PUFA) and essential amino acids. The physicochemical characteristics of CSO constitute a drying oil category that requires timely usage and proper storage condition to reduce rancidity from air or light exposure.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77051737","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. Whiston, Andre Rost, R. Mangeni, Cayleigh Bruce, A. Brierley
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{"title":"Drying fish (Rastrineobola argentea) on the bank of Lake Victoria in a prototype solar-heated enclosure: Using renewable energy to reduce drying-time and improve product quality and value","authors":"A. Whiston, Andre Rost, R. Mangeni, Cayleigh Bruce, A. Brierley","doi":"10.5897/ajfs2022.2195","DOIUrl":"https://doi.org/10.5897/ajfs2022.2195","url":null,"abstract":".","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83889276","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}
Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p<0.05) levels of phytochemical contents limiting their inhibition.
{"title":"Effects of sweetpotato (Ipomoea batatas) puree on bread shelf-life","authors":"Mkabili Mwakamu Laura, Ooko Abong George, Wandayi Okoth Michael, Moyo Mukani, Mwaura Lucy, M. Derick, Muzhingi Tawanda","doi":"10.5897/ajfs2022.2204","DOIUrl":"https://doi.org/10.5897/ajfs2022.2204","url":null,"abstract":"Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p<0.05) levels of phytochemical contents limiting their inhibition.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76557396","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}
Elisha Bwamu Kiptanui, C. Kunyanga, E. Ngugi, David Edgar Kimani
{"title":"Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality","authors":"Elisha Bwamu Kiptanui, C. Kunyanga, E. Ngugi, David Edgar Kimani","doi":"10.5897/ajfs2022.2211","DOIUrl":"https://doi.org/10.5897/ajfs2022.2211","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84484845","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}
In Senegal, traditional baobab ( Adansonia digitata L.) fruit nectar (T-BFN) is the most popular drink from baobab fruit pulp and its consumption helps to fight poverty, malnutrition and generate income along the Senegalese value chain of non-timbered forest products. However, for a better competitiveness in the local market, traditional baobab fruit nectar must be microbiologically stable with an attractive visual aspect. The aim of this study is to evaluate the microbial quality during storage, and the impact of some treatments like homogenization on the visual appearance of traditional baobab fruit nectar processed in Senegal. The microbial shelf-life of pasteurized traditional baobab fruit nectar and the effect of homogenization at 0, 5, 8, 12, 13 and 14 MPa on the stability of visual appearance during storage have been studied. Pasteurized traditional baobab fruit nectar could be stored up to 190 days at 4°C without microbial spoilage. Homogenization at 14MPa stabilized the visual appearance of traditional baobab fruit nectar without sedimentation of the pulp or clarification for days at 4°C. In combination with pasteurization, homogenization may be addressed as an effective tool to prevent pulp sedimentation in traditional bottled baobab fruit nectar.
{"title":"Microbial quality and visual appearance of traditional baobab fruit nectar during storage","authors":"Diop Ndiaye Nafissatou, Basse Dieng Adjaratou, Dieye Mor, Cissé Mady","doi":"10.5897/ajfs2022.2207","DOIUrl":"https://doi.org/10.5897/ajfs2022.2207","url":null,"abstract":"In Senegal, traditional baobab ( Adansonia digitata L.) fruit nectar (T-BFN) is the most popular drink from baobab fruit pulp and its consumption helps to fight poverty, malnutrition and generate income along the Senegalese value chain of non-timbered forest products. However, for a better competitiveness in the local market, traditional baobab fruit nectar must be microbiologically stable with an attractive visual aspect. The aim of this study is to evaluate the microbial quality during storage, and the impact of some treatments like homogenization on the visual appearance of traditional baobab fruit nectar processed in Senegal. The microbial shelf-life of pasteurized traditional baobab fruit nectar and the effect of homogenization at 0, 5, 8, 12, 13 and 14 MPa on the stability of visual appearance during storage have been studied. Pasteurized traditional baobab fruit nectar could be stored up to 190 days at 4°C without microbial spoilage. Homogenization at 14MPa stabilized the visual appearance of traditional baobab fruit nectar without sedimentation of the pulp or clarification for days at 4°C. In combination with pasteurization, homogenization may be addressed as an effective tool to prevent pulp sedimentation in traditional bottled baobab fruit nectar.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90659114","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}
Aya Jacqueline Konan Gbè, Benal Kouassi Kouadio, N. K. Kouakou, Denis N’Dri Yao, Georges Amani N’guessan
The Néré ( Parkia biglobosa L.) is a tree of the Mimosaceae family, typical of the semi-arid and sub-humid zones of West Africa generally found in the northern of Côte d'Ivoire. The yellow pulp on the seeds of Néré is consumed raw or used for the preparation of drinks or enters into the composition of many cereal foods. The objective of the present study was to identify the dishes integrating Néré pulp in the formulation, the process and the food habits based on its consumption. Thus, a food consumption survey was carried out in 135 households per department (Korhogo, Séguéla and Bouna) in the northern of Côte d'Ivoire. Data revealed that five cereals dishes and a beverage based on Néré pulp were consumed in investigated areas. The process and the consumption form of foods depend on consumers’ ethnic group and their origin region. Most people consume foods based on Néré pulp to have a good health. Among dishes, Nammigue was the most known and consumed food (36.79%) as a lunch with a consumption frequency of two times per month. Six foods based on Néré were identified and their processes were described.
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