Don José, L. E. C. Chatepa, Felix D. Kumwenda, P. Mumba
Five locally available seasonal delicacies in Malawi were analysed for their nutrient content. The five delicacies included three insect types, one bird and a plant tuber. The proximate analysis using standard methods of analysis showed that Nomadacris septemdasciata (insect) has the highest protein content (69.78±2.0%) followed very closely by Passer difusus (bird) (67.59±1.2%). The protein content of the Nomadacris septemdasciata and Passer difusus is significantly differently from the rest of the food items. In the case of fat content, the results showed that Carebara vidua (insect) has significantly the highest amount (33.38±0.3%). The mineral analysis indicated that Passer difusus (bird) (516.68 ±8.6 mg/100 g) has significantly the highest amount of phosphorus followed by that of Homorocoryphus vicinus (insect) (359.53 ±6.2 mg/100 g). For Iron, Satyrium buchanii (plant) has significantly the highest content (37.31±1.4 mg/100 g). These results showed that consumption of the seasonal edible insects, birds and plants can provide the much-needed nutrients for proper growth throughout the year.
{"title":"Nutrient composition of selected seasonal food delicacies in Malawi","authors":"Don José, L. E. C. Chatepa, Felix D. Kumwenda, P. Mumba","doi":"10.5897/ajfs2021.2117","DOIUrl":"https://doi.org/10.5897/ajfs2021.2117","url":null,"abstract":"Five locally available seasonal delicacies in Malawi were analysed for their nutrient content. The five delicacies included three insect types, one bird and a plant tuber. The proximate analysis using standard methods of analysis showed that Nomadacris septemdasciata (insect) has the highest protein content (69.78±2.0%) followed very closely by Passer difusus (bird) (67.59±1.2%). The protein content of the Nomadacris septemdasciata and Passer difusus is significantly differently from the rest of the food items. In the case of fat content, the results showed that Carebara vidua (insect) has significantly the highest amount (33.38±0.3%). The mineral analysis indicated that Passer difusus (bird) (516.68 ±8.6 mg/100 g) has significantly the highest amount of phosphorus followed by that of Homorocoryphus vicinus (insect) (359.53 ±6.2 mg/100 g). For Iron, Satyrium buchanii (plant) has significantly the highest content (37.31±1.4 mg/100 g). These results showed that consumption of the seasonal edible insects, birds and plants can provide the much-needed nutrients for proper growth throughout the year.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87821995","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}
Musembi Muendo Cornellius, Kikuvi Gideon, M. Susan
Hawking of cooked foods is an important economic activity, especially for low-income earners. However, the trade raises public health concerns particularly due to the likely breaches of food safety standards. Thus, this study investigated the food safety practices of hawkers of cooked foods in Tharaka Nithi County. A cross-sectional study design was used to collect data from 151 respondents using a questionnaire. The other data collection tools included a key informant interview guide and an observation checklist. The mean age of hawkers was 40.25 ± 9.226 years, with 71.5% of them aged between 35 and 59 years. The majority of hawkers were females (77.5%), married (51.7%), had attained secondary level education (55.6%), and earned a daily profit of between Ksh. 501 and 1,000. The hawkers were largely (91.1%) not trained on food safety, did not have a food hygiene license (92.7%), did not wear outer garments (58.9%), and did not have a medical certificate (89.5%). Almost half (54.2%) of the hawkers prepared their foods at home and transported them to hawking sites using public means (52.6%). The majority (86.8%) of hawking sites were makeshift stations and 40.4% of them had reportedly been infested with rodents. Generally, the hawkers did not comply with most of the food safety standards. County government of Tharaka Nithi should therefore design and implement interventions to promote the safety of cooked foods hawked in the county.
{"title":"Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya","authors":"Musembi Muendo Cornellius, Kikuvi Gideon, M. Susan","doi":"10.5897/ajfs2022.2172","DOIUrl":"https://doi.org/10.5897/ajfs2022.2172","url":null,"abstract":"Hawking of cooked foods is an important economic activity, especially for low-income earners. However, the trade raises public health concerns particularly due to the likely breaches of food safety standards. Thus, this study investigated the food safety practices of hawkers of cooked foods in Tharaka Nithi County. A cross-sectional study design was used to collect data from 151 respondents using a questionnaire. The other data collection tools included a key informant interview guide and an observation checklist. The mean age of hawkers was 40.25 ± 9.226 years, with 71.5% of them aged between 35 and 59 years. The majority of hawkers were females (77.5%), married (51.7%), had attained secondary level education (55.6%), and earned a daily profit of between Ksh. 501 and 1,000. The hawkers were largely (91.1%) not trained on food safety, did not have a food hygiene license (92.7%), did not wear outer garments (58.9%), and did not have a medical certificate (89.5%). Almost half (54.2%) of the hawkers prepared their foods at home and transported them to hawking sites using public means (52.6%). The majority (86.8%) of hawking sites were makeshift stations and 40.4% of them had reportedly been infested with rodents. Generally, the hawkers did not comply with most of the food safety standards. County government of Tharaka Nithi should therefore design and implement interventions to promote the safety of cooked foods hawked in the county.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79073479","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}
S. N. Chibuzo, T. M. James, O. Víctor, O. Okpomor, E. I. Carew, F. Chigozie, D. Belay, T. Abebe
1 Department of Food Science and Technology Federal University of Agriculture Makurdi, Benue State, Nigeria. 2 Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria. 3 International Centre for Biotechnology (ICB) Under the Auspices of UNESCO, at the University of Nigeria, Nsukka, Enugu State, Nigeria. 4 Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria. 5 Department Food Process Engineering, College of Engineering and Technology, Wolkite University, Ethiopia. 6 Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Wollo, Ethiopia.
{"title":"Effects of charcoal kiln and microwave oven drying techniques on the chemical and thermal characteristics of tomato and yam slices","authors":"S. N. Chibuzo, T. M. James, O. Víctor, O. Okpomor, E. I. Carew, F. Chigozie, D. Belay, T. Abebe","doi":"10.5897/ajfs2021.2163","DOIUrl":"https://doi.org/10.5897/ajfs2021.2163","url":null,"abstract":"1 Department of Food Science and Technology Federal University of Agriculture Makurdi, Benue State, Nigeria. 2 Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria. 3 International Centre for Biotechnology (ICB) Under the Auspices of UNESCO, at the University of Nigeria, Nsukka, Enugu State, Nigeria. 4 Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria. 5 Department Food Process Engineering, College of Engineering and Technology, Wolkite University, Ethiopia. 6 Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Wollo, Ethiopia.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75152629","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}
E. David, Nkirote Kunyanga Catherine, Kahiu Ngugi Eliud
Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The moisture content ranged between 6.38 and 10.28%, total fiber content ranged between 5.59 and 10.455 g/100 g while protein and fat content ranged between 11.28 and 16.74 g/100 g and 9.65 g/100 g and 18.58 g/100 g, respectively. The carbohydrates content in the snack bars ranged between 46.37 and 60.31 g/100 g, while energy content averaged 426.33 kcal/100 g for raw materials and 414.38 kcal/100 g for formulated snack bars. Concentrations of iron, calcium and zinc ranged between 5.46 and 14.611 mg/100 g, 82 and 246 mg/100 g, and 1.377 and 4.98 mg/100 g, respectively. Sensory evaluation of the bars formulations was based on a 5-point hedonic scale and revealed significant differences (p<0.05) in color, taste and overall acceptability. The aroma and crunchiness of the snacks were not significant. The study found underutilized crops have the versatility to improve the range of products and spur innovation in new product development.
{"title":"Nutritional and sensory quality of a sorghum snack supplemented with sesame and baobab fruit powder","authors":"E. David, Nkirote Kunyanga Catherine, Kahiu Ngugi Eliud","doi":"10.5897/ajfs2021.2121","DOIUrl":"https://doi.org/10.5897/ajfs2021.2121","url":null,"abstract":"Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The moisture content ranged between 6.38 and 10.28%, total fiber content ranged between 5.59 and 10.455 g/100 g while protein and fat content ranged between 11.28 and 16.74 g/100 g and 9.65 g/100 g and 18.58 g/100 g, respectively. The carbohydrates content in the snack bars ranged between 46.37 and 60.31 g/100 g, while energy content averaged 426.33 kcal/100 g for raw materials and 414.38 kcal/100 g for formulated snack bars. Concentrations of iron, calcium and zinc ranged between 5.46 and 14.611 mg/100 g, 82 and 246 mg/100 g, and 1.377 and 4.98 mg/100 g, respectively. Sensory evaluation of the bars formulations was based on a 5-point hedonic scale and revealed significant differences (p<0.05) in color, taste and overall acceptability. The aroma and crunchiness of the snacks were not significant. The study found underutilized crops have the versatility to improve the range of products and spur innovation in new product development.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75561324","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 this study, chitosan-coatings were prepared with acetic, lactic, propionic, gallic and caffeic acids and used for coating chicken and quail eggs to understand their effect on the quality and shelf-life of chicken and quail eggs. Shelf-life study of (weight loss, Haugh unit, yolk index, albumen pH, mineral levels and shell breaking strength) the coating formulations were investigated for 4 weeks. All chitosan coated chicken and quail egg samples showed greater interior (weight loss, Haugh unit, yolk index, albumen pH) and exterior quality (shell breaking strength) than non-coated samples (p<0.05).
{"title":"Effect of chitosan coatings on quality and shelf-life of chicken and quail eggs","authors":"Derelioglu Esin, Turgay Özlem","doi":"10.5897/ajfs2021.2158","DOIUrl":"https://doi.org/10.5897/ajfs2021.2158","url":null,"abstract":"In this study, chitosan-coatings were prepared with acetic, lactic, propionic, gallic and caffeic acids and used for coating chicken and quail eggs to understand their effect on the quality and shelf-life of chicken and quail eggs. Shelf-life study of (weight loss, Haugh unit, yolk index, albumen pH, mineral levels and shell breaking strength) the coating formulations were investigated for 4 weeks. All chitosan coated chicken and quail egg samples showed greater interior (weight loss, Haugh unit, yolk index, albumen pH) and exterior quality (shell breaking strength) than non-coated samples (p<0.05).","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86529146","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}
Illoh Chioma, Obioma Helen, Amaefuna Okolo Chioke, Adaora Jideani Victoria
{"title":"Physicochemical and consumer acceptability of different particle-sized cassava strips","authors":"Illoh Chioma, Obioma Helen, Amaefuna Okolo Chioke, Adaora Jideani Victoria","doi":"10.5897/ajfs2021.2108","DOIUrl":"https://doi.org/10.5897/ajfs2021.2108","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79912438","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}
Reaching the second UN Sustainable Development Goal requires improving the nutritional value of food products and dietary diversity. Simultaneously, recent research highlights the importance of processing highly nutritious but underutilized African leafy vegetables (ALV) for lowering post-harvest losses and bridging off-season gaps. Combining both goals, it seems promising to utilize neglected ALV for enhancing conventional food items that are already well accepted in consumer diets but low in nutritional value. Therefore, this study analyzes consumer demand for maize (Zea mays L.) and millet (Eleusine coracana (L.) Gaertn) porridges combined with cowpea leaf powder (Vigna unguiculata L.Walp) (CLP) in Kayunga, Uganda. The study relies on combining sensory analysis with a binding Becker-DeGroot-Marschak auction to analyze consumer demand. Results show that consumer acceptance of CLP-enhanced porridges is predominantly shaped by sensory perception (p < 0.05). Although adding CLP lowers consumers’ sensory appreciation, the study still identifies a reasonably large group of consumers, nearly 50% of the participants, who valued CLP-enhanced porridges as much as plain ones. This justifies the conclusion that adding CLP is not without risks but is accepted among many consumers and can thus help to promote the consumption of locally available plants. For future product development, we recommend that priority is given to sensory attributes, and special focus is placed on consumers who barely incorporate fresh vegetables into their diets.
{"title":"Improving the nutritional value of conventional food with underutilized leafy vegetables - consumers acceptance of combining porridge with \u0000cowpea leaf powder","authors":"Tepe Johanna, Lemken Dominic","doi":"10.5897/ajfs2021.2153","DOIUrl":"https://doi.org/10.5897/ajfs2021.2153","url":null,"abstract":"Reaching the second UN Sustainable Development Goal requires improving the nutritional value of food products and dietary diversity. Simultaneously, recent research highlights the importance of processing highly nutritious but underutilized African leafy vegetables (ALV) for lowering post-harvest losses and bridging off-season gaps. Combining both goals, it seems promising to utilize neglected ALV for enhancing conventional food items that are already well accepted in consumer diets but low in nutritional value. Therefore, this study analyzes consumer demand for maize (Zea mays L.) and millet (Eleusine coracana (L.) Gaertn) porridges combined with cowpea leaf powder (Vigna unguiculata L.Walp) (CLP) in Kayunga, Uganda. The study relies on combining sensory analysis with a binding Becker-DeGroot-Marschak auction to analyze consumer demand. Results show that consumer acceptance of CLP-enhanced porridges is predominantly shaped by sensory perception (p < 0.05). Although adding CLP lowers consumers’ sensory appreciation, the study still identifies a reasonably large group of consumers, nearly 50% of the participants, who valued CLP-enhanced porridges as much as plain ones. This justifies the conclusion that adding CLP is not without risks but is accepted among many consumers and can thus help to promote the consumption of locally available plants. For future product development, we recommend that priority is given to sensory attributes, and special focus is placed on consumers who barely incorporate fresh vegetables into their diets.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89264336","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}
Leão-Buchir Joelma, C. Olivia, M. Amelia, M. M. Artimísia, De-Araújo Lucinda, das Neves Luís, Correia Dácia
The increasing presence of food and feed products derived from genetically modified organisms (GMO) has led to the development of detection methods that distinguish between foods derived from biotechnology and conventional foods. Many countries have implemented the Regulations for GM products labelling, therefore the need of establish reliable and accurate detection methods for GMO in raw materials and food products. The aim of the present study was to screen foods sold in the selected Mozambican markets for the presence of GMOs. Out of 47 samples analysed, 22 (46%) were positive either for 35S promoter or t-NOS terminator. Results of the event-specific analysis indicated the presence of RRS, Mon863 and TC1507 in 8, 6 and 1 sample respectively. None of the positive samples had a GM label. This study demonstrates for the first time, as far as we know, the presence of GM food products circulating in Mozambican markets, therefore strengthening the need for establish of labelling system and quantitative methods in routine analyses, to ensure compliance with existing regulations.
{"title":"Detection of genetically modified organisms in food products commercialized in Mozambique","authors":"Leão-Buchir Joelma, C. Olivia, M. Amelia, M. M. Artimísia, De-Araújo Lucinda, das Neves Luís, Correia Dácia","doi":"10.5897/ajfs2021.2162","DOIUrl":"https://doi.org/10.5897/ajfs2021.2162","url":null,"abstract":"The increasing presence of food and feed products derived from genetically modified organisms (GMO) has led to the development of detection methods that distinguish between foods derived from biotechnology and conventional foods. Many countries have implemented the Regulations for GM products labelling, therefore the need of establish reliable and accurate detection methods for GMO in raw materials and food products. The aim of the present study was to screen foods sold in the selected Mozambican markets for the presence of GMOs. Out of 47 samples analysed, 22 (46%) were positive either for 35S promoter or t-NOS terminator. Results of the event-specific analysis indicated the presence of RRS, Mon863 and TC1507 in 8, 6 and 1 sample respectively. None of the positive samples had a GM label. This study demonstrates for the first time, as far as we know, the presence of GM food products circulating in Mozambican markets, therefore strengthening the need for establish of labelling system and quantitative methods in routine analyses, to ensure compliance with existing regulations.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81256185","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}
Inspection reports reflect daily operations of Food Service Establishments (FSE) with indications on levels of compliance with food safety standards and regulations, thus, making them central to the enforcement processes in food safety control systems. While compliance with food safety standards and regulations in FSEs is often viewed by the number of non-compliances or inspection violations cited during inspections, non-compliance with inspection recommendations may be an indication of continued non-compliance to the food safety standards. Using a cross-sectional study design, we assess the factors that influence compliance of FSE with inspection recommendations in Mansa Municipality, Zambia. This involved extraction of inspection process details from inspection reports for FSEs inspected was analyzed, followed by the administration of a questionnaire to FSE managers or owners on management and socio-economic factors. The data collected was subjected to both descriptive and inferential analysis. Importantly, the study results revealed that administrative enforcement, follow-up inspections, and reasonable time limits to make corrections are necessary factors to be considered in inspection processes for food establishments to comply with inspection recommendations. FSE owners compared to assigned managers exert more influence on the establishment’s compliance to inspection recommendations when actively involved in the daily operations. Well-operated inspecting institutions and FSE owners play key roles in facilitating FSEs' compliance with inspection recommendations as this ultimately facilitates compliance with food safety standards.
{"title":"Factors influencing compliance with inspection recommendations in food service establishments: A case study of Mansa Municipality, Zambia","authors":"C.Makwara Enock, Mbewe Allan, N. S. Ntazana","doi":"10.5897/ajfs2021.2164","DOIUrl":"https://doi.org/10.5897/ajfs2021.2164","url":null,"abstract":"Inspection reports reflect daily operations of Food Service Establishments (FSE) with indications on levels of compliance with food safety standards and regulations, thus, making them central to the enforcement processes in food safety control systems. While compliance with food safety standards and regulations in FSEs is often viewed by the number of non-compliances or inspection violations cited during inspections, non-compliance with inspection recommendations may be an indication of continued non-compliance to the food safety standards. Using a cross-sectional study design, we assess the factors that influence compliance of FSE with inspection recommendations in Mansa Municipality, Zambia. This involved extraction of inspection process details from inspection reports for FSEs inspected was analyzed, followed by the administration of a questionnaire to FSE managers or owners on management and socio-economic factors. The data collected was subjected to both descriptive and inferential analysis. Importantly, the study results revealed that administrative enforcement, follow-up inspections, and reasonable time limits to make corrections are necessary factors to be considered in inspection processes for food establishments to comply with inspection recommendations. FSE owners compared to assigned managers exert more influence on the establishment’s compliance to inspection recommendations when actively involved in the daily operations. Well-operated inspecting institutions and FSE owners play key roles in facilitating FSEs' compliance with inspection recommendations as this ultimately facilitates compliance with food safety standards.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81133134","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}
Charles Mondo Soma Borodi, Akoll Peter, M. Margaret, Mulinda Stephen
Effect of smoking technologies on nutritional quality and concentration levels of polycyclic aromatic hydrocarbons (PAHs) in Mormyrus caschive and Oreochromis niloticus were determined to enable adoption and utilization of suitable facility that maintains good quality for sustainable supply of nutritious fish products in South Sudan. A total of 72 fresh M. caschive and O. niloticus were purchased, of which 24 were iced for reference and the other 48 were divided into two groups for pit and chorkor smoking. Experimental smoking of fish samples was conducted twice in a randomized design. Fish samples were analyzed for nutritional values using standard methods of the association of official analytical chemists and levels of PAHs using gas chromatography-mass spectrometry. Results revealed; the two smoking methods concentrated crude protein, fat and ash contents. However, fish smoked using chorkor had significantly higher nutritional values than fish smoked using pit kiln. About seven types of PAHs comprising of low and medium molecular weight were recorded from the two smoked fish species. Naphthalene and fluorene were the two dominant PAHs with fish smoked using pit kiln having significantly higher concentration levels of naphthalene (5.86±4.16 μg/kg) and fluorene (3.83±0.10 μg/kg) than fish smoked using chorkor oven. The study concluded that chorkor oven has better quality smoked fish than pit. Hence, its utilization and adoption for artisanal fisheries in South Sudan is recommended.
{"title":"Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan","authors":"Charles Mondo Soma Borodi, Akoll Peter, M. Margaret, Mulinda Stephen","doi":"10.5897/ajfs2021.2155","DOIUrl":"https://doi.org/10.5897/ajfs2021.2155","url":null,"abstract":"Effect of smoking technologies on nutritional quality and concentration levels of polycyclic aromatic hydrocarbons (PAHs) in Mormyrus caschive and Oreochromis niloticus were determined to enable adoption and utilization of suitable facility that maintains good quality for sustainable supply of nutritious fish products in South Sudan. A total of 72 fresh M. caschive and O. niloticus were purchased, of which 24 were iced for reference and the other 48 were divided into two groups for pit and chorkor smoking. Experimental smoking of fish samples was conducted twice in a randomized design. Fish samples were analyzed for nutritional values using standard methods of the association of official analytical chemists and levels of PAHs using gas chromatography-mass spectrometry. Results revealed; the two smoking methods concentrated crude protein, fat and ash contents. However, fish smoked using chorkor had significantly higher nutritional values than fish smoked using pit kiln. About seven types of PAHs comprising of low and medium molecular weight were recorded from the two smoked fish species. Naphthalene and fluorene were the two dominant PAHs with fish smoked using pit kiln having significantly higher concentration levels of naphthalene (5.86±4.16 μg/kg) and fluorene (3.83±0.10 μg/kg) than fish smoked using chorkor oven. The study concluded that chorkor oven has better quality smoked fish than pit. Hence, its utilization and adoption for artisanal fisheries in South Sudan is recommended.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90582909","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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