Platform tests are usually simple and rapid quality control tests which serve as a basis for accepting, setting aside or rejecting raw milk. Some of the rapid antibiotic residues test kits available in the Kenyan market include: Delvo test Fast BL, Delvo Sulphadiazine Penicillin No Tablet (SPNT), Mtusbio Betalactam BLQ Rapid Test Kit and Ringbio beta-lactam, tetracycline, sulfa drugs, BTS 3 in 1 TriTest S. Ndungu Antibiotic residues (NAR) is a colour comparison test that is simple, rapid and does not require electric power in its analysis procedure. This study compared these four rapid antibiotics tests with novel NAR test method in terms of sensitivity and specificity. A total of 28 samples were prepared; 8 milk samples without residues were spiked with milk known to have beta-lactam residues while 10 had no residues and 10 had known beta-lactam (benzyl penicillin) residues. The four analysis methods were carried out as described in their technical bulletins and manuals. For the NAR test, 50 mg of its active ingredient was mixed with 3 ml of milk and colour change observations made. The sensitivity and specificity of the NAR test was found to be 66.7 and 100% respectively while for all the other four tests, sensitivity and specificity was established to be 100% for each. The Kappa coefficient was 0.5882 which indicates moderate agreement, between NAR test method and the other test methods, according to Landis-Koch scale. The odds ratio exhibited positive association between the NAR test and the four methods. NAR test is best applicable at the milk collection routes or farm level before bulking for transportation.
平台测试通常是简单而快速的质量控制测试，作为接受、搁置或拒绝原料奶的基础。肯尼亚市场上可获得的一些抗生素残留快速检测试剂盒包括:Delvo test Fast BL、Delvo Sulphadiazine Penicillin No片剂(SPNT)、Mtusbio Betalactam BLQ快速检测试剂盒和Ringbio β -内酰胺、四环素、磺胺类药物BTS 3合一TriTest S. Ndungu抗生素残留(NAR)是一种简单、快速且在分析过程中不需要电力的颜色比较试验。本研究将这四种抗生素快速检测方法与新型NAR检测方法在敏感性和特异性方面进行比较。共制备样品28份;8份没有残留的牛奶样品中加入了已知有-内酰胺残留的牛奶，10份没有残留，10份已知有-内酰胺(苄青霉素)残留。这四种分析方法是按照它们的技术公报和手册中的描述进行的。在NAR测试中，将50毫克活性成分与3毫升牛奶混合，观察颜色变化。NAR检测的敏感性和特异性分别为66.7和100%，而其他四项检测的敏感性和特异性均为100%。根据Landis-Koch量表，NAR检验方法与其他检验方法的Kappa系数为0.5882，一致性中等。四种方法与NAR检验的比值比均呈显著正相关。NAR测试最适用于牛奶收集路线或在运输前的农场水平。
{"title":"Evaluation of rapid beta-lactam antibiotic residues detection kits for raw milk","authors":"W. N. Teresiah, Omwamba Mary, S. Patrick","doi":"10.5897/ajfs2021.2145","DOIUrl":"https://doi.org/10.5897/ajfs2021.2145","url":null,"abstract":"Platform tests are usually simple and rapid quality control tests which serve as a basis for accepting, setting aside or rejecting raw milk. Some of the rapid antibiotic residues test kits available in the Kenyan market include: Delvo test Fast BL, Delvo Sulphadiazine Penicillin No Tablet (SPNT), Mtusbio Betalactam BLQ Rapid Test Kit and Ringbio beta-lactam, tetracycline, sulfa drugs, BTS 3 in 1 TriTest S. Ndungu Antibiotic residues (NAR) is a colour comparison test that is simple, rapid and does not require electric power in its analysis procedure. This study compared these four rapid antibiotics tests with novel NAR test method in terms of sensitivity and specificity. A total of 28 samples were prepared; 8 milk samples without residues were spiked with milk known to have beta-lactam residues while 10 had no residues and 10 had known beta-lactam (benzyl penicillin) residues. The four analysis methods were carried out as described in their technical bulletins and manuals. For the NAR test, 50 mg of its active ingredient was mixed with 3 ml of milk and colour change observations made. The sensitivity and specificity of the NAR test was found to be 66.7 and 100% respectively while for all the other four tests, sensitivity and specificity was established to be 100% for each. The Kappa coefficient was 0.5882 which indicates moderate agreement, between NAR test method and the other test methods, according to Landis-Koch scale. The odds ratio exhibited positive association between the NAR test and the four methods. NAR test is best applicable at the milk collection routes or farm level before bulking for transportation.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73502549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study was aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk based on the Hardy Diagnostic Beta-lactamase Test (HDBT) reagent. The HDBT ingredients modified were penicillin, sodium chloride, trisodium citric acid, trisodium phosphate and phenol red dissolved in distilled water. Pooled raw milk samples were obtained from 3 Friesians and 3 Ayrshires lactating cows identified to have subclinical mastitis and treated using beta-lactam antibiotics. The appropriate mixing ratios were investigated at nine levels. Investigation on the effect of breeds on the test method results was also carried out. Evaluations to determine the colour differences between beta-lactam positive and negative raw milk samples for all the experiments were carried out using trained panelists. The results indicate that gradual addition of trisodium phosphate and phenol red in the reagent showed significant difference (P ≤ 0.05) between a beta-lactam positive and negative raw milk sample. Ratio 5:5 was selected as the best and had significant difference (P ≤ 0.05) from the others. Conversely, the test method indicated no significant difference (P ≤ 0.05) between the Friesians and Ayrshires raw milk samples. This method can be used along the raw milk collection routes to accept, set aside or reject raw milk suspected to have residues. The colour observed for a beta-lactam negative sample was fuchsia purple while peach or pink signified a positive sample.
{"title":"A novel platform test to detect beta-lactam residues in raw milk","authors":"Teresiah W. Ndungu, P. Muliro, M. Omwamba","doi":"10.5897/ajfs2021.2135","DOIUrl":"https://doi.org/10.5897/ajfs2021.2135","url":null,"abstract":"The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study was aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk based on the Hardy Diagnostic Beta-lactamase Test (HDBT) reagent. The HDBT ingredients modified were penicillin, sodium chloride, trisodium citric acid, trisodium phosphate and phenol red dissolved in distilled water. Pooled raw milk samples were obtained from 3 Friesians and 3 Ayrshires lactating cows identified to have subclinical mastitis and treated using beta-lactam antibiotics. The appropriate mixing ratios were investigated at nine levels. Investigation on the effect of breeds on the test method results was also carried out. Evaluations to determine the colour differences between beta-lactam positive and negative raw milk samples for all the experiments were carried out using trained panelists. The results indicate that gradual addition of trisodium phosphate and phenol red in the reagent showed significant difference (P ≤ 0.05) between a beta-lactam positive and negative raw milk sample. Ratio 5:5 was selected as the best and had significant difference (P ≤ 0.05) from the others. Conversely, the test method indicated no significant difference (P ≤ 0.05) between the Friesians and Ayrshires raw milk samples. This method can be used along the raw milk collection routes to accept, set aside or reject raw milk suspected to have residues. The colour observed for a beta-lactam negative sample was fuchsia purple while peach or pink signified a positive sample.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76367538","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}
Djobo Oumarou, Sina Haziz, Damè Kombienou Pocoun, Morenikè Djenontin Wilfrande, Ahyi Virgile, Y. Issaka, A. Adolphe, Rendueles Manuel, B. Lamine
1 Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin. 2 National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin. 3 Department of Chemical Engineering, IRGIB-Africa, Benin. 4 Animal Biotechnology and Meat Technologies Laboratory, Animal production Department, EPAC, University of Abomey-Calavi, Benin. 5 Department of Chemical and Environmental Engineering, Polytechnic School of Engineering, Gijón Campus, University of Oviedo, Spain.
1贝宁阿贝美-卡拉维大学科学技术学院生物化学与细胞生物学系微生物生物学与分子分型实验室。2贝宁国家农学研究所，贝宁共和国科托努01 BP 884 . 3贝宁生物技术研究所-非洲化学工程系。4阿贝美-卡拉维大学生物技术与肉类技术实验室，动物生产部，EPAC，动物生物技术与肉类技术实验室，5西班牙奥维耶多大学工程技术学院化学与环境工程系Gijón
{"title":"Uses and microbiological quality of fresh cows milk sold in three markets in South Benin","authors":"Djobo Oumarou, Sina Haziz, Damè Kombienou Pocoun, Morenikè Djenontin Wilfrande, Ahyi Virgile, Y. Issaka, A. Adolphe, Rendueles Manuel, B. Lamine","doi":"10.5897/ajfs2021.2134","DOIUrl":"https://doi.org/10.5897/ajfs2021.2134","url":null,"abstract":"1 Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin. 2 National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin. 3 Department of Chemical Engineering, IRGIB-Africa, Benin. 4 Animal Biotechnology and Meat Technologies Laboratory, Animal production Department, EPAC, University of Abomey-Calavi, Benin. 5 Department of Chemical and Environmental Engineering, Polytechnic School of Engineering, Gijón Campus, University of Oviedo, Spain.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83720972","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}
L. reuteri DSM 17938 strain was encapsulated using emulsion polymerization technique with alginate and fructooligosaccharide at five different concentrations between 0 and 1.5%. This study aimed to improve the gastrointestinal system (GIS) viability of L. reuteri. Encapsulation yield was calculated and found to be between 98.67 and 86.88%, and SEM imaging was performed for beads, and their sizes were found to range from 68.81 µm to 351.0 µm. In addition, microbial growth in GIS was indicated for 3 h at intervals of one hour. 0.75% fructooligosaccharide plus 2% alginate capsules yielded the highest viability in a simulated gastric environment. At the end of 3 h, these capsules were decreased 0.39±0.03 logarithmic cycle, but the non-encapsulated control sample was decreased 2.10±0.16 log. The control sample was decreased by 5.8 log cycle in the simulated bile environment, but capsules were decreased by 2.5-3.4 log cycle on average. The result was statistically significant and showed that the encapsulation process protected the survival of microorganisms in GIS. Key words: Encapsulation, gastrointestinal system, lactic acid bacteria, survival rate.
{"title":"Encapsulation and gastrointestinal endurance of Lactobacillus reuteri DSM 17938 strain with emulsion polymerization","authors":"E. Çelik, Ö. Turgay","doi":"10.5897/AJFS2021.2110","DOIUrl":"https://doi.org/10.5897/AJFS2021.2110","url":null,"abstract":"L. reuteri DSM 17938 strain was encapsulated using emulsion polymerization technique with alginate and fructooligosaccharide at five different concentrations between 0 and 1.5%. This study aimed to improve the gastrointestinal system (GIS) viability of L. reuteri. Encapsulation yield was calculated and found to be between 98.67 and 86.88%, and SEM imaging was performed for beads, and their sizes were found to range from 68.81 µm to 351.0 µm. In addition, microbial growth in GIS was indicated for 3 h at intervals of one hour. 0.75% fructooligosaccharide plus 2% alginate capsules yielded the highest viability in a simulated gastric environment. At the end of 3 h, these capsules were decreased 0.39±0.03 logarithmic cycle, but the non-encapsulated control sample was decreased 2.10±0.16 log. The control sample was decreased by 5.8 log cycle in the simulated bile environment, but capsules were decreased by 2.5-3.4 log cycle on average. The result was statistically significant and showed that the encapsulation process protected the survival of microorganisms in GIS. \u0000 \u0000 \u0000 \u0000 Key words: Encapsulation, gastrointestinal system, lactic acid bacteria, survival rate.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"28 1","pages":"322-328"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80246420","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}
Nutritional and industrial processes have increased the demand for oils and this in turn has led to the search for oils from different types of seeds for possible development and use. It is in this vein that the fruit pulp of Dacryodes edulis was extracted with n-hexane (soxhlet extraction at 65°C). The proximate composition, antinutrient and mineral content of freshly harvested D. edulis fruit pulp from 4 weeks after anthesis (WAA) to fruit maturation were assessed in this study. Data obtained for the proximate composition at matured stages of fruit development revealed high amount of fat (53.4 ± 1.35%; moisture (47.2 ± 1.20%); crude protein (17.0 ± 0.48%); carbohydrate (21.70 ± 0.98%); low crude fiber (1.60 ± 0.75%) and ash content (8.0 ± 0.81%) which contained higher amount of minerals such as of Fe (62.71 ± 0.34 ppm), Mn (21.05 ± 0.18 ppm), Cu (10.12 ± 0.17 ppm) and low in Pb (6.17 ± 0.13 ppm), Ni (1.8 ± 0.56 ppm), Ca (0.41± 0.07%), Cr and Cd were not detected throughout the development stages at 20 WAA as compared to immature stages of 4, 6, 8, 10, 12, 14 and 16 WAA. The level of antinutrient factors are oxalate (5.2 ± 0.91 mg/100 g); phytate (0.32±0.02 mg/100 g) and cyanogenic glycosides (0.14 ± 0.02) which recorded lower content, except tannins (82.11 ± 0.33) mg/100 g which recorded significant (p < 0.05) higher content at 20 WAA when compared with immature stages in 4, 6, 8, 10, 12, 14 and 16 WAA. This study revealed the nutritional profile of the fruit pulp as good sources of plant protein, carbohydrate and fat, with a reduction in the level of some anti-nutrients in matured fruits which are potentials that could be exploited by food and pharmaceutical industries. Key words: Dacryodes edulis, proximate, antinutrient, n-hexane, anthesis.
{"title":"Evaluation of chemical composition of Dacryodes edulis (african pear) seed oil at different stages of fruit maturation","authors":"E. Uhunmwangho, E. S. Omoregie","doi":"10.5897/AJFS2017.1562","DOIUrl":"https://doi.org/10.5897/AJFS2017.1562","url":null,"abstract":"Nutritional and industrial processes have increased the demand for oils and this in turn has led to the search for oils from different types of seeds for possible development and use. It is in this vein that the fruit pulp of Dacryodes edulis was extracted with n-hexane (soxhlet extraction at 65°C). The proximate composition, antinutrient and mineral content of freshly harvested D. edulis fruit pulp from 4 weeks after anthesis (WAA) to fruit maturation were assessed in this study. Data obtained for the proximate composition at matured stages of fruit development revealed high amount of fat (53.4 ± 1.35%; moisture (47.2 ± 1.20%); crude protein (17.0 ± 0.48%); carbohydrate (21.70 ± 0.98%); low crude fiber (1.60 ± 0.75%) and ash content (8.0 ± 0.81%) which contained higher amount of minerals such as of Fe (62.71 ± 0.34 ppm), Mn (21.05 ± 0.18 ppm), Cu (10.12 ± 0.17 ppm) and low in Pb (6.17 ± 0.13 ppm), Ni (1.8 ± 0.56 ppm), Ca (0.41± 0.07%), Cr and Cd were not detected throughout the development stages at 20 WAA as compared to immature stages of 4, 6, 8, 10, 12, 14 and 16 WAA. The level of antinutrient factors are oxalate (5.2 ± 0.91 mg/100 g); phytate (0.32±0.02 mg/100 g) and cyanogenic glycosides (0.14 ± 0.02) which recorded lower content, except tannins (82.11 ± 0.33) mg/100 g which recorded significant (p < 0.05) higher content at 20 WAA when compared with immature stages in 4, 6, 8, 10, 12, 14 and 16 WAA. This study revealed the nutritional profile of the fruit pulp as good sources of plant protein, carbohydrate and fat, with a reduction in the level of some anti-nutrients in matured fruits which are potentials that could be exploited by food and pharmaceutical industries. \u0000 \u0000 \u0000 \u0000 Key words: Dacryodes edulis, proximate, antinutrient, n-hexane, anthesis.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"56 4 1","pages":"329-335"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77881066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Physico-chemical properties of kernel from coconut (Cocos nucifera L.) varieties grown at the Kenyan Coast","authors":"O. A. Gaston, N. Daniel, N. Arnold","doi":"10.5897/ajfs2021.2116","DOIUrl":"https://doi.org/10.5897/ajfs2021.2116","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73041292","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}
Tomatoes are produced, processed and widely consumed by the Togolese population. However, the local production is not developed enough to be able to provide locally processed tomatoes. In order to promote local development, stimulate local processing and reduce post-harvest losses, the processing into puree was undertaken with three locally grown varieties of tomatoes in Togo (Aklikonvi, Tohounvi, and Pomvi). A method developed at the LAMICODA laboratory was used and the process was adapted to be mastered by any local producers. Microbiological and physico-chemical analysis of crushed tomatoes and tomato purees of the three different varieties were performed in order to validate product stability and to determine final product physico-chemical and nutritional qualities. Results showed that the hygienic quality of these tested products was validated according to the criteria considered by the European Union. Also, the results indicated that purees produced contained lycopene (3.94 mg to 7.36 mg/100 g), vitamin E (0.38 mg to 1.14 mg/100 g), β-carotene (0.27 mg to 0.56 mg/100 g), and sugars (such as fructose: 0.75 g to 1.56 g/100 g; glucose: 0.78 g to 1.52 g/100 g) whatever the variety. The total sugar content is significantly different (p<0.05) for crushed tomatoes and purees. A deterioration of the color and an increase of the acidity were observed in the obtained tomato purees. These preliminary results obtained on these processed products are helpful for further processing and promotion of these different varieties of locally grown tomatoes in Togo.
{"title":"Evaluation of the microbiological and physico-chemical characteristics of local tomato Solanum lycopersicum puree produced on a small scale in Togo","authors":"Gott’liebe Goka Mawuena, Dufrechou Marie, Picouet Pierre, Ameyapoh Yaovi","doi":"10.5897/ajfs2019.1862","DOIUrl":"https://doi.org/10.5897/ajfs2019.1862","url":null,"abstract":"Tomatoes are produced, processed and widely consumed by the Togolese population. However, the local production is not developed enough to be able to provide locally processed tomatoes. In order to promote local development, stimulate local processing and reduce post-harvest losses, the processing into puree was undertaken with three locally grown varieties of tomatoes in Togo (Aklikonvi, Tohounvi, and Pomvi). A method developed at the LAMICODA laboratory was used and the process was adapted to be mastered by any local producers. Microbiological and physico-chemical analysis of crushed tomatoes and tomato purees of the three different varieties were performed in order to validate product stability and to determine final product physico-chemical and nutritional qualities. Results showed that the hygienic quality of these tested products was validated according to the criteria considered by the European Union. Also, the results indicated that purees produced contained lycopene (3.94 mg to 7.36 mg/100 g), vitamin E (0.38 mg to 1.14 mg/100 g), β-carotene (0.27 mg to 0.56 mg/100 g), and sugars (such as fructose: 0.75 g to 1.56 g/100 g; glucose: 0.78 g to 1.52 g/100 g) whatever the variety. The total sugar content is significantly different (p<0.05) for crushed tomatoes and purees. A deterioration of the color and an increase of the acidity were observed in the obtained tomato purees. These preliminary results obtained on these processed products are helpful for further processing and promotion of these different varieties of locally grown tomatoes in Togo.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88632478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Abong’, Mukani Moyo, Elmah Odhiambo Geoffrey, T. Muzhingi
This study aimed at profiling bakers and fryers of wheat products in Nairobi to inform decisions leading towards incorporation of Orange Fleshed Sweet Potato (OFSP) puree in these products. An exhaustive sampling was carried out and 748 processors were interviewed in Nairobi County. The results indicate that even though there were more female processors than men, this difference was not significant (p>0.05). Majority of processors and consumers were youths and there was low adoption of OFSP as an ingredient (4%). However, about 78% of the processors were willing to adopt OFSP puree as an ingredient. Moreover, the youths dominated the micro-enterprises presumably because they have a lot of energy as well as huge potential for innovation. Major customers were street passerby as majority operated roadside kiosks or hotels while location had significant (p<0.05) influence on willingness to adopt OFSP, production trends, main customers as well as markets for the products. The survey recommends capacity building among the Micro-Small-Medium-Enterprises (MSMEs) in order to be able to adopt nutritious ingredients such as Orange Fleshed Sweet Potato (OFSP) puree as a way of improving food and nutrition security for the masses that rely on fried and baked products. Key words: Bakers, fryers, orange fleshed sweet potato, micro-small-medium-enterprises, wheat products.
{"title":"Profiling of processors for baked and fried wheat based products in Nairobi Kenya","authors":"G. Abong’, Mukani Moyo, Elmah Odhiambo Geoffrey, T. Muzhingi","doi":"10.5897/ajfs2021.2112","DOIUrl":"https://doi.org/10.5897/ajfs2021.2112","url":null,"abstract":"This study aimed at profiling bakers and fryers of wheat products in Nairobi to inform decisions leading towards incorporation of Orange Fleshed Sweet Potato (OFSP) puree in these products. An exhaustive sampling was carried out and 748 processors were interviewed in Nairobi County. The results indicate that even though there were more female processors than men, this difference was not significant (p>0.05). Majority of processors and consumers were youths and there was low adoption of OFSP as an ingredient (4%). However, about 78% of the processors were willing to adopt OFSP puree as an ingredient. Moreover, the youths dominated the micro-enterprises presumably because they have a lot of energy as well as huge potential for innovation. Major customers were street passerby as majority operated roadside kiosks or hotels while location had significant (p<0.05) influence on willingness to adopt OFSP, production trends, main customers as well as markets for the products. The survey recommends capacity building among the Micro-Small-Medium-Enterprises (MSMEs) in order to be able to adopt nutritious ingredients such as Orange Fleshed Sweet Potato (OFSP) puree as a way of improving food and nutrition security for the masses that rely on fried and baked products. \u0000 \u0000 \u0000 \u0000 Key words: Bakers, fryers, orange fleshed sweet potato, micro-small-medium-enterprises, wheat products.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"2673 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86562929","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}
W. A. Adebayo, B. Ogunsina, K. Taiwo, P. O. Chidoziri
This study investigated some physiochemical and engineering properties of Musa spp (ABB) starch flour using standard procedures with a view to providing data that will aid in process design, control and bulk handling of Musa spp (ABB) starch flour. Loose and packed bulk densities, the least gelation concentration, density ratio and porosity ranged between 0.47 to 0.70 g/mL, 0.60 to 0.95 g/mL, 8 to 16% (w/v), 74.25 to 77.26%, and 22.73 to 25.74% respectively. Similarly, the Carr index had a range of 29.11 to 35.78% and Hausner ratio ranged from 1.29 to 1.36. The amylose-amylopectin ratio content obtained range from 0.45 to 0.50. Also, the thermal properties of the samples measured using differential scanning calorimeter ranged between 79.3 and 92.8°C, 106.4 and 121.2°C, 106.2 and 122.8°C, 56.75 and 278.6 J/g, 21.4 and 94.743.5°C, 10.95 and 20.28 J/(gK), 0.50 and 0.705 W/m°C, and 0.090 and 0.094 m2/s for onset temperature, peak temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity, respectively. This study therefore provides engineering data in relation to process design, control and bulk handling with a view to extending the usage of Musa spp (ABB) starch samples in food process industries. Key words: Musa spp (ABB), Starch, physico-chemical and engineering properties, bulk handling.
{"title":"Studies on some physico-chemical and engineering properties of Musa spp (ABB) starch flour","authors":"W. A. Adebayo, B. Ogunsina, K. Taiwo, P. O. Chidoziri","doi":"10.5897/ajfs2020.1921","DOIUrl":"https://doi.org/10.5897/ajfs2020.1921","url":null,"abstract":"This study investigated some physiochemical and engineering properties of Musa spp (ABB) starch flour using standard procedures with a view to providing data that will aid in process design, control and bulk handling of Musa spp (ABB) starch flour. Loose and packed bulk densities, the least gelation concentration, density ratio and porosity ranged between 0.47 to 0.70 g/mL, 0.60 to 0.95 g/mL, 8 to 16% (w/v), 74.25 to 77.26%, and 22.73 to 25.74% respectively. Similarly, the Carr index had a range of 29.11 to 35.78% and Hausner ratio ranged from 1.29 to 1.36. The amylose-amylopectin ratio content obtained range from 0.45 to 0.50. Also, the thermal properties of the samples measured using differential scanning calorimeter ranged between 79.3 and 92.8°C, 106.4 and 121.2°C, 106.2 and 122.8°C, 56.75 and 278.6 J/g, 21.4 and 94.743.5°C, 10.95 and 20.28 J/(gK), 0.50 and 0.705 W/m°C, and 0.090 and 0.094 m2/s for onset temperature, peak temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity, respectively. This study therefore provides engineering data in relation to process design, control and bulk handling with a view to extending the usage of Musa spp (ABB) starch samples in food process industries. \u0000 \u0000 \u0000 \u0000 Key words: Musa spp (ABB), Starch, physico-chemical and engineering properties, bulk handling.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72720621","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}
Lilian Mutheu Musembei, R. Bett, C. Gachuiri, Benjamin Kyalo Mbondo, F. M. Kibegwa
Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of freezing type while the differences in milk constituents with freezing time were analyzed using ANOVA. Linear regression analysis was also performed to study correlations between freezing duration and any change in cattle milk's macronutrient content. The results indicated that milk fat, protein and lactose content decreased significantly with freezing time. However, the decrease was more in multiple frozen samples than single frozen samples. The most decreased macronutrients were lactose (14.1%) in single freezing and fat (25.5%) in multiple freezing. Analysis of the interaction between freezing type and freezing time showed that freezing time significantly affected all the parameters while freezing type (p=0.03) and its interaction with freezing time (p=0.02) affected only the fat content. In conclusion, it should be noted that cattle milk samples frozen at -20°C leads to a significant decrease in fat, protein, and lactose content. The loss of constituents was much more pronounced when samples were frozen, thawed, and refrozen (multiple freezing) than when samples were thawed only once (single freezing). Key words: Single freezing, multiple freezing, macronutrients, dairy cattle.
{"title":"Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk","authors":"Lilian Mutheu Musembei, R. Bett, C. Gachuiri, Benjamin Kyalo Mbondo, F. M. Kibegwa","doi":"10.5897/ajfs2021.2118","DOIUrl":"https://doi.org/10.5897/ajfs2021.2118","url":null,"abstract":"Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of freezing type while the differences in milk constituents with freezing time were analyzed using ANOVA. Linear regression analysis was also performed to study correlations between freezing duration and any change in cattle milk's macronutrient content. The results indicated that milk fat, protein and lactose content decreased significantly with freezing time. However, the decrease was more in multiple frozen samples than single frozen samples. The most decreased macronutrients were lactose (14.1%) in single freezing and fat (25.5%) in multiple freezing. Analysis of the interaction between freezing type and freezing time showed that freezing time significantly affected all the parameters while freezing type (p=0.03) and its interaction with freezing time (p=0.02) affected only the fat content. In conclusion, it should be noted that cattle milk samples frozen at -20°C leads to a significant decrease in fat, protein, and lactose content. The loss of constituents was much more pronounced when samples were frozen, thawed, and refrozen (multiple freezing) than when samples were thawed only once (single freezing). \u0000 \u0000 \u0000 \u0000 Key words: Single freezing, multiple freezing, macronutrients, dairy cattle.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89175078","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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