{"title":"Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages","authors":"Rangel Fernandes Hugo, Deliza Rosires, Cabral Neto Otavio, Mellinger Silva Caroline, Inagaki de Albuquerque Natália, Rodrigues Martins Thayrine, Rosenthal Amauri","doi":"10.5897/ajfs2022.2218","DOIUrl":"https://doi.org/10.5897/ajfs2022.2218","url":null,"abstract":".","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83571297","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}
Lucy Agnes Nyoagbe, V. Appiah, B. Odai, D. Larbi, Isaac Adjei
African giant snail is a popular alternative source of animal protein in Ghana and many other countries. The meat is high in lean protein and mineral elements. Ready-to-use meat obtained from snails can compete with animal proteins found on the market. After shelling, snails produced some slime that interfered with preparation and processing of the meat. This study aimed to provide consumers with ready-to-use fresh snails conveniently available on the market. The best treatment for eliminating slime from snails was determined using a 2×10×3 factorial design. Vinegar plus salt treatment was the most effective slime removal treatment which led to a significant weight loss. Irradiation at all doses most effectively reduced the microbial load of snails after slime removal. A 6×4×3 factorial design was used for the shelf-life study. Irradiation at 1.5 and 3 kGy extended the shelf life of fresh snails by 14 extra days with the lowest microbial load. Radiation did not affect the fat and mineral content, but the protein content increased. Panelists preferred irradiated snails even though they had different odours and aromas. This study concluded that irradiating fresh snails even at lower doses can extend the shelf-life of fresh snails under refrigeration temperature.
{"title":"A comparative study of the use of radiation, lemon juice, and vinegar for the preparation and preservation of African giant snails (Achatina and Archachatina)","authors":"Lucy Agnes Nyoagbe, V. Appiah, B. Odai, D. Larbi, Isaac Adjei","doi":"10.5897/ajfs2022.2190","DOIUrl":"https://doi.org/10.5897/ajfs2022.2190","url":null,"abstract":"African giant snail is a popular alternative source of animal protein in Ghana and many other countries. The meat is high in lean protein and mineral elements. Ready-to-use meat obtained from snails can compete with animal proteins found on the market. After shelling, snails produced some slime that interfered with preparation and processing of the meat. This study aimed to provide consumers with ready-to-use fresh snails conveniently available on the market. The best treatment for eliminating slime from snails was determined using a 2×10×3 factorial design. Vinegar plus salt treatment was the most effective slime removal treatment which led to a significant weight loss. Irradiation at all doses most effectively reduced the microbial load of snails after slime removal. A 6×4×3 factorial design was used for the shelf-life study. Irradiation at 1.5 and 3 kGy extended the shelf life of fresh snails by 14 extra days with the lowest microbial load. Radiation did not affect the fat and mineral content, but the protein content increased. Panelists preferred irradiated snails even though they had different odours and aromas. This study concluded that irradiating fresh snails even at lower doses can extend the shelf-life of fresh snails under refrigeration temperature.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73205514","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}
Linda Stella Mbassi, Elie Njantou Baudelaire, M. Tsague, R. M. Nguimbou, S. Rup-Jacques, Markusse Deli, Guy Christian Fomekong, A. Dicko, N. Njintang
Powder fractions of Dichrostachys glomerata were produced by drying the fruits to 10% moisture, grinding followed by sieving to differentiate powders of sizes <180, 180-212, 212-315 and ≥315 µm, respectively. The obtained powders were analysed for their phenolics profile and in vivo antioxidant activities in rats were evaluated. Lyophilized ethanolic extract and crude powder were used for comparison. The phenolic compounds (mg/100 g): epicatechin (19-30), caffeic acid (313-468), protocatechuic acid (338-799) and quercetin (369-639) were significantly correlated (r>0.65; p<0.05). For in vivo antioxidant properties, the rats fed with fine powders reduced their malondialdehyde in all organs from 19 to 64% (180-212 µm) and 29 to 38% (<180 µm), while increase in catalase (250-1310% and 249-1121%) and superoxide dismutase (72-251 and 5-404%) were observed, respectively in the 180-212 µm fraction and ethanolic extract powder. The 180 to 212 µm fraction with high phenolic contents protected rats from oxidation by modulating malondialdehyde, superoxide dismutase and catalase levels similar to ethanolic extract powder, although still lower than vitamin C. Thus, sieving fractionation has a huge potential as substitute to ethanol extraction of phenolic compounds from D. glomerata to obtain powder fractions usable as natural bio-functional ingredients.
{"title":"Sieving fractionation, phenolics profile and in vivo antioxidant activities of Dichrostachys glomerata Forssk. powder","authors":"Linda Stella Mbassi, Elie Njantou Baudelaire, M. Tsague, R. M. Nguimbou, S. Rup-Jacques, Markusse Deli, Guy Christian Fomekong, A. Dicko, N. Njintang","doi":"10.5897/ajfs2020.2051","DOIUrl":"https://doi.org/10.5897/ajfs2020.2051","url":null,"abstract":"Powder fractions of Dichrostachys glomerata were produced by drying the fruits to 10% moisture, grinding followed by sieving to differentiate powders of sizes <180, 180-212, 212-315 and ≥315 µm, respectively. The obtained powders were analysed for their phenolics profile and in vivo antioxidant activities in rats were evaluated. Lyophilized ethanolic extract and crude powder were used for comparison. The phenolic compounds (mg/100 g): epicatechin (19-30), caffeic acid (313-468), protocatechuic acid (338-799) and quercetin (369-639) were significantly correlated (r>0.65; p<0.05). For in vivo antioxidant properties, the rats fed with fine powders reduced their malondialdehyde in all organs from 19 to 64% (180-212 µm) and 29 to 38% (<180 µm), while increase in catalase (250-1310% and 249-1121%) and superoxide dismutase (72-251 and 5-404%) were observed, respectively in the 180-212 µm fraction and ethanolic extract powder. The 180 to 212 µm fraction with high phenolic contents protected rats from oxidation by modulating malondialdehyde, superoxide dismutase and catalase levels similar to ethanolic extract powder, although still lower than vitamin C. Thus, sieving fractionation has a huge potential as substitute to ethanol extraction of phenolic compounds from D. glomerata to obtain powder fractions usable as natural bio-functional ingredients.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83141191","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}
F. Gbenga-Fabusiwa, Y. Jeff-Agboola, Zacheeus Sunday Ololade, R. Akinrinmade, David Olusegun Agbaje
Waste-to-wealth is a notion describing the process of transforming waste, an end product to get rid of, into potential value-added products. The total global food waste is predicted to be approximately one third of the edible parts of food manufactured for human consumption, amounting to about 1 - 3 billion tonnes per year, which is equivalent to the total food production in sub-Saharan Africa; 842 million people in the world do not have enough food to eat. Food waste creates severe environmental and public health consequences that have a negative impact upon human well-being and their environments. This review sought to examine the nutritional, health benefits and potential of orange ( Citrus sinensis ), papaya ( Carica papaya ), pineapple ( Ananas comosus ), watermelon ( Citrullus lanatus ) and banana ( Musa sapientum ) peels termed waste to be valorized to nutrient-rich products needed in food and pharmaceutical industries. The nutritional profile (gkg -1 ) dry weight revealed that the crude protein ranged from “[watermelon 0.55 - papaya 18.96]” and crude fiber “[watermelon 0.21 - pineapple 42.22]”. The mineral analysis (mg/kg -1 ) comprised Ca “[pineapple 8.30 - orange 162.03]”; Fe “[banana 15.15 - watermelon 45.58]”; and Zn “[banana 0.033 - orange 14.04]”. All the peels had good antioxidant potential. Glycemic index ranged from “[pineapple 19 - orange 32]”; and estimated glycemic load “[Watermelon 1.93 - Orange 27.51]”. Fruit peels waste can be minimized by creating public awareness on valorization of peels.
{"title":"Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review","authors":"F. Gbenga-Fabusiwa, Y. Jeff-Agboola, Zacheeus Sunday Ololade, R. Akinrinmade, David Olusegun Agbaje","doi":"10.5897/ajfs2021.2138","DOIUrl":"https://doi.org/10.5897/ajfs2021.2138","url":null,"abstract":"Waste-to-wealth is a notion describing the process of transforming waste, an end product to get rid of, into potential value-added products. The total global food waste is predicted to be approximately one third of the edible parts of food manufactured for human consumption, amounting to about 1 - 3 billion tonnes per year, which is equivalent to the total food production in sub-Saharan Africa; 842 million people in the world do not have enough food to eat. Food waste creates severe environmental and public health consequences that have a negative impact upon human well-being and their environments. This review sought to examine the nutritional, health benefits and potential of orange ( Citrus sinensis ), papaya ( Carica papaya ), pineapple ( Ananas comosus ), watermelon ( Citrullus lanatus ) and banana ( Musa sapientum ) peels termed waste to be valorized to nutrient-rich products needed in food and pharmaceutical industries. The nutritional profile (gkg -1 ) dry weight revealed that the crude protein ranged from “[watermelon 0.55 - papaya 18.96]” and crude fiber “[watermelon 0.21 - pineapple 42.22]”. The mineral analysis (mg/kg -1 ) comprised Ca “[pineapple 8.30 - orange 162.03]”; Fe “[banana 15.15 - watermelon 45.58]”; and Zn “[banana 0.033 - orange 14.04]”. All the peels had good antioxidant potential. Glycemic index ranged from “[pineapple 19 - orange 32]”; and estimated glycemic load “[Watermelon 1.93 - Orange 27.51]”. Fruit peels waste can be minimized by creating public awareness on valorization of peels.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88401678","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}
Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality and the study adopted the Theory of Planned Behavior (TPB). A cross-sectional survey which involved 318 randomly selected pregnant and breastfeeding women was conducted in three wards of Morogoro Municipality. Data were collected through face to face interview using a questionnaire. Statistical Package for Social Sciences (SPSS) version 20 was used for data analysis. Knowledge, Attitude and Practices (KAP) Scores were compared with demographic characteristics by Analysis of variance (ANOVA) with the level of significance set at p<0.05. The findings revealed limited knowledge on omega 3 and omega 6 fatty acids. However most of the participants showed positive attitude towards omega 3 and omega 6 fatty acid food sources and they intended to use them in the future if they are properly trained. Level of education had a significant influence on respondents’ knowledge (p = 0.003) and attitudes (p = 0.004). It was concluded that, any attempt to increase consumption of omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Tanzania have to pay attention on their knowledge, attitudes and beliefs.
{"title":"Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality, Tanzania","authors":"A. P. Tesha, A. Mwanri, C. N. Nyaruhucha","doi":"10.5897/ajfs2022.2169","DOIUrl":"https://doi.org/10.5897/ajfs2022.2169","url":null,"abstract":"Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality and the study adopted the Theory of Planned Behavior (TPB). A cross-sectional survey which involved 318 randomly selected pregnant and breastfeeding women was conducted in three wards of Morogoro Municipality. Data were collected through face to face interview using a questionnaire. Statistical Package for Social Sciences (SPSS) version 20 was used for data analysis. Knowledge, Attitude and Practices (KAP) Scores were compared with demographic characteristics by Analysis of variance (ANOVA) with the level of significance set at p<0.05. The findings revealed limited knowledge on omega 3 and omega 6 fatty acids. However most of the participants showed positive attitude towards omega 3 and omega 6 fatty acid food sources and they intended to use them in the future if they are properly trained. Level of education had a significant influence on respondents’ knowledge (p = 0.003) and attitudes (p = 0.004). It was concluded that, any attempt to increase consumption of omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Tanzania have to pay attention on their knowledge, attitudes and beliefs.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"184 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83039695","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}
O. Ezeigwe, Chukwuemeka Obumneme Okpala, M. O. Enemali, E. L. Iloanya, C. M. Chigbo, C. Okeke, Chioma Blessing Okeke, M. C. Okafor
Citrus aurantifolia (Lime) is a citrus fruit and an excellent source of vitamin C and flavonoids which have unique antioxidant properties. This study determined the effects of C. aurantifolia on the bodyweight and hematological indices of rats. A total of 20 rats of both sex weighing between 120 and 130 g were randomized into 4 groups of five rats each and used. Group A: Normal Control; Group B: 2 ml/kg of C. aurantifolia fruit juice; Group C: 4 ml/kg of C. aurantifolia fruit juice; Group D: 8 ml/kg of C. aurantifolia fruit juice. The C. aurantifolia fruit was freshly squeezed and the juice was administered to the test groups for a period of three months. The haematological parameters were analysed using standard methods. The results revealed that administration of C. aurantifolia juice caused a significant difference (p<0.05) in the bodyweights of the experimented groups from week 3 up to week 12 compared with the normal control group. After three months of the administration, only the platelet counts showed a significant difference (p>0.05) in group B compared with other groups throughout the three months of administration. Therefore, it is then concluded that bioactive substances present in lime like lycopene and vitamin C induces the proliferation of white blood cells in the blood circulation. Hence, it was proven that lime has a protective effect which may serve as an alternative treatment option in patients with leukopenia.
{"title":"Effect of Citrus aurantifolia juice on bodyweight and haematological indices of wistar rats","authors":"O. Ezeigwe, Chukwuemeka Obumneme Okpala, M. O. Enemali, E. L. Iloanya, C. M. Chigbo, C. Okeke, Chioma Blessing Okeke, M. C. Okafor","doi":"10.5897/ajfs2022.2175","DOIUrl":"https://doi.org/10.5897/ajfs2022.2175","url":null,"abstract":"Citrus aurantifolia (Lime) is a citrus fruit and an excellent source of vitamin C and flavonoids which have unique antioxidant properties. This study determined the effects of C. aurantifolia on the bodyweight and hematological indices of rats. A total of 20 rats of both sex weighing between 120 and 130 g were randomized into 4 groups of five rats each and used. Group A: Normal Control; Group B: 2 ml/kg of C. aurantifolia fruit juice; Group C: 4 ml/kg of C. aurantifolia fruit juice; Group D: 8 ml/kg of C. aurantifolia fruit juice. The C. aurantifolia fruit was freshly squeezed and the juice was administered to the test groups for a period of three months. The haematological parameters were analysed using standard methods. The results revealed that administration of C. aurantifolia juice caused a significant difference (p<0.05) in the bodyweights of the experimented groups from week 3 up to week 12 compared with the normal control group. After three months of the administration, only the platelet counts showed a significant difference (p>0.05) in group B compared with other groups throughout the three months of administration. Therefore, it is then concluded that bioactive substances present in lime like lycopene and vitamin C induces the proliferation of white blood cells in the blood circulation. Hence, it was proven that lime has a protective effect which may serve as an alternative treatment option in patients with leukopenia.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77721518","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}
Adou Akpa Guy Blanchard Gnagne, D. Soro, Kablan Jean Ives Gnoumou, N’guessan Jean-Claude Yao, K. Koffi
Cashew apple bagasse (CAB) constitutes waste in cashew apple conversion in juice industries. This study focused on modelling an optimal condition of antioxidant activity of CAB, in view of valuing it. The response surface methodology through a Box-Behnken design was used to evaluate the effects of three factors influencing antioxidant component extraction. The factors are ethanol proportion of solvent (X1), sample/solvent ratio (X2) and time (X3). Non-toxic solvents (water and ethanol) were used for extraction. Results of the 15 runs show that polyphenol, flavonoid and tannin content varied from 3.12- 7.44 mg GAE/g CAB; 4.28- 14.99 mg QE/g CAB and 1.95- 9.25 TAE/g CAB respectively. The yield of ABTS radical scavenging varied from 22.9-75.9%. The DPPH 50% inhibiting concentration (IC50) varied from 2.28-26.97 mg/ml. Optimal polyphenol and tannin levels (7.44 mg GAE/g CAB and 9.25 mg TAE/g CAB respectively) were achieved using 50% ethanolic solvent. That of flavonoids was reached with the solvent 100% ethanol. Optimal antioxidant activity was reached using 50% ethanolic solvent for both ABTS and DPPH tests (75.9% and 2.28 mg/ml respectively). Statistical analysis showed that time has had no significant effect. Optimal condition of phenolic compounds extraction endowed with antioxidant property consists to macerate CAB powder in 46.1% ethanolic solvent at ratio of 9.5 g/100 ml for 6 h.
{"title":"Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design","authors":"Adou Akpa Guy Blanchard Gnagne, D. Soro, Kablan Jean Ives Gnoumou, N’guessan Jean-Claude Yao, K. Koffi","doi":"10.5897/ajfs2022.2177","DOIUrl":"https://doi.org/10.5897/ajfs2022.2177","url":null,"abstract":"Cashew apple bagasse (CAB) constitutes waste in cashew apple conversion in juice industries. This study focused on modelling an optimal condition of antioxidant activity of CAB, in view of valuing it. The response surface methodology through a Box-Behnken design was used to evaluate the effects of three factors influencing antioxidant component extraction. The factors are ethanol proportion of solvent (X1), sample/solvent ratio (X2) and time (X3). Non-toxic solvents (water and ethanol) were used for extraction. Results of the 15 runs show that polyphenol, flavonoid and tannin content varied from 3.12- 7.44 mg GAE/g CAB; 4.28- 14.99 mg QE/g CAB and 1.95- 9.25 TAE/g CAB respectively. The yield of ABTS radical scavenging varied from 22.9-75.9%. The DPPH 50% inhibiting concentration (IC50) varied from 2.28-26.97 mg/ml. Optimal polyphenol and tannin levels (7.44 mg GAE/g CAB and 9.25 mg TAE/g CAB respectively) were achieved using 50% ethanolic solvent. That of flavonoids was reached with the solvent 100% ethanol. Optimal antioxidant activity was reached using 50% ethanolic solvent for both ABTS and DPPH tests (75.9% and 2.28 mg/ml respectively). Statistical analysis showed that time has had no significant effect. Optimal condition of phenolic compounds extraction endowed with antioxidant property consists to macerate CAB powder in 46.1% ethanolic solvent at ratio of 9.5 g/100 ml for 6 h.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86354891","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}
F. Honfo, A. Linnemann, M. Soumanou, N. Akissoé, B. M. A. J. S. van
Two traditional treatments for shea ( Vitellaria paradoxa ) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52% dw), redness ( a* values between 6.3 and 11.7), and butter parameters, viz. yield (24 to 36% wet weight of kernel mass), brightness ( L* values between 70-80), yellowness ( b* values between 16-23), and free fatty acid (FFA) percentage (0.5-2%). On the other hand, the moisture content (6-8%) of the kernels and the peroxide values (2.3 - 3.8 meq O 2 /kg) of the butter were not affected. Storage for 3 days and boiling for 28 ± 3 min gave the best results, that is, kernels with a moisture content of 7% and a fat content of 50% dw. Butter extracted by traditional technique from these kernels yielded 32% on wet weight of kernel mass with 0.8% of FFA, and 2.5 meq O 2 /kg of peroxide. This butter can be used for food and cosmetic purposes without refining. Furthermore, the microstructure of fresh shea nuts, studied with Laser Scanning Confocal Microscopy, showed large and small fat globules with some free spaces inside.
{"title":"Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter","authors":"F. Honfo, A. Linnemann, M. Soumanou, N. Akissoé, B. M. A. J. S. van","doi":"10.5897/ajfs2018.1741","DOIUrl":"https://doi.org/10.5897/ajfs2018.1741","url":null,"abstract":"Two traditional treatments for shea ( Vitellaria paradoxa ) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52% dw), redness ( a* values between 6.3 and 11.7), and butter parameters, viz. yield (24 to 36% wet weight of kernel mass), brightness ( L* values between 70-80), yellowness ( b* values between 16-23), and free fatty acid (FFA) percentage (0.5-2%). On the other hand, the moisture content (6-8%) of the kernels and the peroxide values (2.3 - 3.8 meq O 2 /kg) of the butter were not affected. Storage for 3 days and boiling for 28 ± 3 min gave the best results, that is, kernels with a moisture content of 7% and a fat content of 50% dw. Butter extracted by traditional technique from these kernels yielded 32% on wet weight of kernel mass with 0.8% of FFA, and 2.5 meq O 2 /kg of peroxide. This butter can be used for food and cosmetic purposes without refining. Furthermore, the microstructure of fresh shea nuts, studied with Laser Scanning Confocal Microscopy, showed large and small fat globules with some free spaces inside.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89233109","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}
Amidou S. Ouili, Y. Maiga, E. P. Zida, Adjima Ouoba, Hervé Nandkangré, Cheik Omar Tidiane Compaoré, M. Nikiéma, M. Ouédraogo, A. Ouattara
Bambara groundnut is the main food legume after cowpea, especially in rural areas in Burkina Faso. Due to inappropriate production and storage conditions, the seeds are susceptible to contamination by several fungi. Therefore, the present study was conducted to isolate and identify the postharvest fungi associated with Bambara groundnut seeds produced in Burkina Faso. To do this, a total of 99 seed samples were collected in the three agro ecological zones of Burkina Faso. The sanitary analysis of the seeds was carried out using the blotting paper method with slight modifications. The isolation and purification of the isolates was performed on Potato Dextrose Agar medium while their identification was done through macroscopic and microscopic phenotypical characterization using different culture media (Malt Extract Agar and Czapeck Dox Agar) and different identification keys. A total of 421 fungal strains were isolated and the predominant genera were Aspergillus belonging to section flavi (66.84%), nigri (59.04%), and Macrophomina (26.49%). This study shows that Bambara groundnut seeds produced in Burkina Faso are contaminated by several fungal strains and that seed infection rates by these fungi differ according to the agro-ecological zones. Post-harvest and storage techniques need to be improved to limit crop losses.
{"title":"Isolation and characterization of fungal strains from the seeds of Bambara groundnut (Vigna subterranea (L.) Verdcourt) produced in Burkina Faso","authors":"Amidou S. Ouili, Y. Maiga, E. P. Zida, Adjima Ouoba, Hervé Nandkangré, Cheik Omar Tidiane Compaoré, M. Nikiéma, M. Ouédraogo, A. Ouattara","doi":"10.5897/ajfs2022.2168","DOIUrl":"https://doi.org/10.5897/ajfs2022.2168","url":null,"abstract":"Bambara groundnut is the main food legume after cowpea, especially in rural areas in Burkina Faso. Due to inappropriate production and storage conditions, the seeds are susceptible to contamination by several fungi. Therefore, the present study was conducted to isolate and identify the postharvest fungi associated with Bambara groundnut seeds produced in Burkina Faso. To do this, a total of 99 seed samples were collected in the three agro ecological zones of Burkina Faso. The sanitary analysis of the seeds was carried out using the blotting paper method with slight modifications. The isolation and purification of the isolates was performed on Potato Dextrose Agar medium while their identification was done through macroscopic and microscopic phenotypical characterization using different culture media (Malt Extract Agar and Czapeck Dox Agar) and different identification keys. A total of 421 fungal strains were isolated and the predominant genera were Aspergillus belonging to section flavi (66.84%), nigri (59.04%), and Macrophomina (26.49%). This study shows that Bambara groundnut seeds produced in Burkina Faso are contaminated by several fungal strains and that seed infection rates by these fungi differ according to the agro-ecological zones. Post-harvest and storage techniques need to be improved to limit crop losses.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89939833","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}
V. Razafindratovo, Mirana Ramarojaona Ranivoarimalala, Antonio Fidinirina Telesphore
The fruits of the prickly pear (raketa), like most fruits, are mainly made up of water, which limits their storage. The transformation of the fruits into jam or syrup allowed a longer preservation. As part of the valorization and conservation of food products in Madagascar, two products (jam and syrup) have been developed from raketa fruits. The present study focused on the nutritional characterization of raketa fruits and processed products, and the determination of some physicochemical parameters of processed products. The results of the analysis showed that the water content of raketa fruits was 87.76%, meaning a dry matter content of 12.24%. The carbohydrate content was 9.88% relative to the crude matter, the rate of reducing sugars was 25%. The other macronutrients were scarcely present, respectively 0.19% for lipids relative to crude matter and 1.31% for proteins. The energy value of fruits was 46.47 Kcal. These fruits had an almost neutral pH (6.35) and a titratable acidity of 1.0%. The processed products had a dry matter content of 65% for jam and 68% for syrup; the increase in these levels is due to the evaporation of water during cooking. For both products, carbohydrates were the most abundant macronutrients with levels around 65%, regarding reducing sugar contents, they were around 27.77%. Fat and proteins were almost negligible. The ash contents were 0.89% (jam) and 0.99% (syrup). The energy values were 256.51 Kcal for the jam and 266.41 Kcal for the syrup. The pH values were 3.86 (jam) and 4.36 (syrup).
{"title":"Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)","authors":"V. Razafindratovo, Mirana Ramarojaona Ranivoarimalala, Antonio Fidinirina Telesphore","doi":"10.5897/ajfs2021.2133","DOIUrl":"https://doi.org/10.5897/ajfs2021.2133","url":null,"abstract":"The fruits of the prickly pear (raketa), like most fruits, are mainly made up of water, which limits their storage. The transformation of the fruits into jam or syrup allowed a longer preservation. As part of the valorization and conservation of food products in Madagascar, two products (jam and syrup) have been developed from raketa fruits. The present study focused on the nutritional characterization of raketa fruits and processed products, and the determination of some physicochemical parameters of processed products. The results of the analysis showed that the water content of raketa fruits was 87.76%, meaning a dry matter content of 12.24%. The carbohydrate content was 9.88% relative to the crude matter, the rate of reducing sugars was 25%. The other macronutrients were scarcely present, respectively 0.19% for lipids relative to crude matter and 1.31% for proteins. The energy value of fruits was 46.47 Kcal. These fruits had an almost neutral pH (6.35) and a titratable acidity of 1.0%. The processed products had a dry matter content of 65% for jam and 68% for syrup; the increase in these levels is due to the evaporation of water during cooking. For both products, carbohydrates were the most abundant macronutrients with levels around 65%, regarding reducing sugar contents, they were around 27.77%. Fat and proteins were almost negligible. The ash contents were 0.89% (jam) and 0.99% (syrup). The energy values were 256.51 Kcal for the jam and 266.41 Kcal for the syrup. The pH values were 3.86 (jam) and 4.36 (syrup).","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74228054","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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