K. Abdi, T. Getenesh, A. Bilatu, K. Firew, S. Habtamu
This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4), uncoated fruits stored at 1°C (T5) and uncoated fruits stored at ambient temperature (T6). Physico-chemical data and sensory attributes were taken at five days interval. The results showed that there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days). The result showed that the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C. On the other hand, the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C). The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days. Therefore, nectarine fruits coated with beeswax and stored at temperatures of 1 and 6°C had prolonged shelf life without affecting its nutritional quality. Key words: Attributes, bee, coating, nectarine, physico-chemical, properties, sensory, wax.
{"title":"Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application","authors":"K. Abdi, T. Getenesh, A. Bilatu, K. Firew, S. Habtamu","doi":"10.5897/AJFS2018.1780","DOIUrl":"https://doi.org/10.5897/AJFS2018.1780","url":null,"abstract":"This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4), uncoated fruits stored at 1°C (T5) and uncoated fruits stored at ambient temperature (T6). Physico-chemical data and sensory attributes were taken at five days interval. The results showed that there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days). The result showed that the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C. On the other hand, the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C). The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days. Therefore, nectarine fruits coated with beeswax and stored at temperatures of 1 and 6°C had prolonged shelf life without affecting its nutritional quality. \u0000 \u0000 \u0000 \u0000 Key words: Attributes, bee, coating, nectarine, physico-chemical, properties, sensory, wax.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82959883","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 Kenya, meat value chain (MVC) is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses and butcheries in Eastern region of Kenya was carried out to assess the postharvest handling practices and meat quality. Forty meat samples were collected from rump, neck, stomach and hind legs cuts of the carcass and analyzed for total viable counts, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. The findings indicate that over 50% of the meat handlers in slaughterhouses and butcheries have not received any formal training in good hygiene practices for meat handling. Total viable counts ranged from 2.159 to 2.736 log CFU/g, Staphylococcus aureus ranged from 1.112 to 1.324 log CFU/g, Escherichia coli ranged from 1.211 to 1.320 log CFU/g and Listeria monocytogenes ranged from 0.101 to 0.193 log CFU/g in the meat cuts. In conclusion, the study showed poor handling of meat which poses risks to consumers. Key words: Meat quality, post-harvest practices, meat value chain.
{"title":"Meat quality status and postharvest handling practices along the meat value chain in Kenya","authors":"C. Kunyanga, David Edgar Kimani, Grace Werikhe","doi":"10.5897/ajfs2021.2084","DOIUrl":"https://doi.org/10.5897/ajfs2021.2084","url":null,"abstract":"In Kenya, meat value chain (MVC) is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses and butcheries in Eastern region of Kenya was carried out to assess the postharvest handling practices and meat quality. Forty meat samples were collected from rump, neck, stomach and hind legs cuts of the carcass and analyzed for total viable counts, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. The findings indicate that over 50% of the meat handlers in slaughterhouses and butcheries have not received any formal training in good hygiene practices for meat handling. Total viable counts ranged from 2.159 to 2.736 log CFU/g, Staphylococcus aureus ranged from 1.112 to 1.324 log CFU/g, Escherichia coli ranged from 1.211 to 1.320 log CFU/g and Listeria monocytogenes ranged from 0.101 to 0.193 log CFU/g in the meat cuts. In conclusion, the study showed poor handling of meat which poses risks to consumers. \u0000 \u0000 \u0000 \u0000 Key words: Meat quality, post-harvest practices, meat value chain.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656060","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}
Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients. Next to either guava or jackfruit also mango, different nuts and lemon juice was partly added. Processing methods included cooking and drying, which are suitable for local households and small processing groups. Chemical analyses were implemented to determine nutrient contents before cooking, after cooking and after drying. Major results included that bars with guava and lemon juice contained the highest content of ascorbic acid, 81.19 and 48.18 mg/100 g FM before and after cooking, respectively; jackfruit-based samples without lemon juice after drying contained more phenolic content than guava-based samples; fruit bars with lemon juice had higher acidity; samples of guava contained more β-carotene than jackfruit. In conclusion, the fruit-nut-bars can provide a good option to process surplus fruits and provide essential nutrients to the local population in East Africa. Key words: Guava, jackfruit, fruit-nut-bars, East Africa.
番石榴和菠萝蜜是东非流行的水果。考虑到这两种水果收获后损失大，且只有季节性供应，本研究旨在生产营养丰富的水果零食，以减少这一问题，并利用季节性剩余水果。鉴于东非的营养状况，这些产品也被开发成具有高含量的所需营养素。在番石榴或菠萝蜜旁边，还有芒果，不同的坚果和柠檬汁。加工方法包括烹饪和干燥，适合当地家庭和小型加工团体。化学分析用于测定蒸煮前、蒸煮后和干燥后的营养成分。结果表明，番石榴汁和柠檬汁棒的抗坏血酸含量最高，分别为81.19和48.18 mg/100 g FM;干燥后不加柠檬汁的菠萝蜜基样品比番石榴基样品的酚类含量高;柠檬汁水果棒的酸度更高;番石榴样品比菠萝蜜含有更多的β-胡萝卜素。总之，水果坚果棒可以提供一个很好的选择来加工多余的水果，并为东非当地居民提供必需的营养。关键词:番石榴，菠萝蜜，果仁棒，东非
{"title":"Effects of processing on nutrient composition in \u0000guava- and jackfruit-based snacks","authors":"Sirui Xing, G. Keding, E. Pawelzik","doi":"10.5897/AJFS2021.2104","DOIUrl":"https://doi.org/10.5897/AJFS2021.2104","url":null,"abstract":"Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients. Next to either guava or jackfruit also mango, different nuts and lemon juice was partly added. Processing methods included cooking and drying, which are suitable for local households and small processing groups. Chemical analyses were implemented to determine nutrient contents before cooking, after cooking and after drying. Major results included that bars with guava and lemon juice contained the highest content of ascorbic acid, 81.19 and 48.18 mg/100 g FM before and after cooking, respectively; jackfruit-based samples without lemon juice after drying contained more phenolic content than guava-based samples; fruit bars with lemon juice had higher acidity; samples of guava contained more β-carotene than jackfruit. In conclusion, the fruit-nut-bars can provide a good option to process surplus fruits and provide essential nutrients to the local population in East Africa. \u0000 \u0000 \u0000 \u0000 Key words: Guava, jackfruit, fruit-nut-bars, East Africa.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447136","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}
Ibinabo Tamunodiepriye Iruene, E. N. Wafula, Josiah O. Kuja, J. Mathara
Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates. Key words: Lactic acid bacteria, vegetable amaranth, fermentation, 16S rRNA.
{"title":"Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth","authors":"Ibinabo Tamunodiepriye Iruene, E. N. Wafula, Josiah O. Kuja, J. Mathara","doi":"10.5897/AJFS2021.2107","DOIUrl":"https://doi.org/10.5897/AJFS2021.2107","url":null,"abstract":"Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates. \u0000 \u0000 \u0000 \u0000 Key words: Lactic acid bacteria, vegetable amaranth, fermentation, 16S rRNA.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81199814","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}
Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. This sample was selected as a potential possibility for everyday consumption since it was shown to potentially supply more than 50% of the RDA of provitamin A for a specific age group. This supplementation method may be simple, affordable, and effective in reducing VAD in Tanzania. Key words: β-carotene, colour parameters, proximate composition, total carotenoids.
{"title":"Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania","authors":"Roman M. Fortunatus, A. Simonne, R. Mongi","doi":"10.5897/AJFS2020.2057","DOIUrl":"https://doi.org/10.5897/AJFS2020.2057","url":null,"abstract":"Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. This sample was selected as a potential possibility for everyday consumption since it was shown to potentially supply more than 50% of the RDA of provitamin A for a specific age group. This supplementation method may be simple, affordable, and effective in reducing VAD in Tanzania. \u0000 \u0000 \u0000 \u0000 Key words: β-carotene, colour parameters, proximate composition, total carotenoids.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88058164","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}
Lindi region has high stunting prevalence of about 35%, and one of the factors that cause stunting is inadequate intake of micronutrients for children under 2 years old. This study aimed at assessing contribution of fish in improving micronutrients, specifically vitamin A, zinc and iron contents in complementary foods for children aged 6 to 23 months old children in Lindi Rural District. A cross-sectional study was done; interviews were conducted on 212 caregivers with children aged 6 to 23 months at Mchinga Ward. Information collected includes demographic information and commonly consumed complementary foods for targeted children through the use of 24 h dietary recall. Also, laboratory analysis for zinc, iron, vitamin A contents and proximate composition were done for commonly consumed foods. About 89.2% of children were given fish-based complementary foods. On average, fish-based complementary foods had higher vitamin A concentrations (279 µg RE/100 g serving) compared to non-fish-based complementary foods (4 µg RE/100 g serving), but low in iron and zinc concentrations (0.66 and 0.067 mg/100 g serving, respectively) than non-fish-based complementary foods (0.74 and 0.074 mg/100 g serving respectively). Furthermore, fish-based complementary foods had higher proximate composition (except for % moisture content) compared to non-fish-based complementary foods. Key words: Lindi, fish, complementary foods, children, micronutrients.
林迪地区发育迟缓患病率较高，约为35%，造成发育迟缓的因素之一是2岁以下儿童微量营养素摄入不足。本研究旨在评估鱼类在改善林迪农村地区6至23个月儿童辅食中微量营养素，特别是维生素A、锌和铁含量方面的贡献。做了一个横断面研究;对Mchinga病房212名6至23个月儿童的看护人员进行了访谈。收集的信息包括人口统计信息和通过使用24小时膳食召回为目标儿童提供的常见辅食。此外，还对常用食品的锌、铁、维生素A含量和近似成分进行了实验室分析。约89.2%的儿童获得了以鱼为基础的辅食。平均而言，鱼基辅食的维生素A浓度(279 μ g RE/100 g)高于非鱼基辅食(4 μ g RE/100 g)，但铁和锌的浓度(分别为0.66和0.067 mg/100 g)低于非鱼基辅食(分别为0.74和0.074 mg/100 g)。此外，与非鱼基辅食相比，鱼基辅食具有更高的近似成分(除了%水分含量)。关键词:林迪，鱼类，辅食，儿童，微量营养素
{"title":"Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District","authors":"Masanja Hope, Jumbe Theresia, Pacific Renatha","doi":"10.5897/AJFS2021.2086","DOIUrl":"https://doi.org/10.5897/AJFS2021.2086","url":null,"abstract":"Lindi region has high stunting prevalence of about 35%, and one of the factors that cause stunting is inadequate intake of micronutrients for children under 2 years old. This study aimed at assessing contribution of fish in improving micronutrients, specifically vitamin A, zinc and iron contents in complementary foods for children aged 6 to 23 months old children in Lindi Rural District. A cross-sectional study was done; interviews were conducted on 212 caregivers with children aged 6 to 23 months at Mchinga Ward. Information collected includes demographic information and commonly consumed complementary foods for targeted children through the use of 24 h dietary recall. Also, laboratory analysis for zinc, iron, vitamin A contents and proximate composition were done for commonly consumed foods. About 89.2% of children were given fish-based complementary foods. On average, fish-based complementary foods had higher vitamin A concentrations (279 µg RE/100 g serving) compared to non-fish-based complementary foods (4 µg RE/100 g serving), but low in iron and zinc concentrations (0.66 and 0.067 mg/100 g serving, respectively) than non-fish-based complementary foods (0.74 and 0.074 mg/100 g serving respectively). Furthermore, fish-based complementary foods had higher proximate composition (except for % moisture content) compared to non-fish-based complementary foods. \u0000 \u0000 \u0000 \u0000 Key words: Lindi, fish, complementary foods, children, micronutrients.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89633640","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}
Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (L-value ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam. Key words: Senescent plantain, ofam, batter, physicochemical, sensory.
Ofam是一种加纳本土的蛋糕状产品，主要由衰老的大蕉和当地谷物、谷物和/或块茎来源的面粉制成。研究了3种面粉类型(浸泡玉米粉(SCF)、烤玉米粉(RCF)和kokonte粉(KF))和面粉浓度(20%、17.5、15%、12.5和10%)对玉米理化特性和感官接受度的影响。水分、pH、总可溶性固形物(TSS)、粘度、颜色和质地等参数采用标准方法测量。一个50人的未经训练的小组成员使用9分快乐量表进行感官可接受性测试。Ofam面糊具有高含水量(52.7 ~ 55.1%)、pH值(5.4 ~ 5.5)、TSS(2.30 ~ 2.62)和深颜色(l值30.39 ~ 45.55)的特点。面粉的种类和浓度影响面糊的粘度，同时也影响面糊的硬度。RCF材料最硬(1541.49 g Force)， KF材料最软(966.79 g Force)。一般情况下，RCF of是最受欢迎的(7.0)，KF of是最不受欢迎的(6.68)。此外，含粉量为15%的产品也是最受欢迎的(7.89)，而含粉量为20%的产品最不受欢迎(6.47)。这将为产品的标准化和适合于泡沫塑料的方便粉末混合物的配方奠定基础。关键词:衰老大蕉，泡沫，面糊，理化，感官。
{"title":"Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)","authors":"D. D. Adi, I. Oduro, C. Tortoe","doi":"10.5897/AJFS2021.2090","DOIUrl":"https://doi.org/10.5897/AJFS2021.2090","url":null,"abstract":"Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (L-value ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam. \u0000 \u0000 \u0000 \u0000 Key words: Senescent plantain, ofam, batter, physicochemical, sensory.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88937619","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}
Kilum-Ijim forest is a montane forest in the North West Region of Cameroon. Wild edible mushrooms are mostly consumed by the communities of Kilum-Ijim as substitute of meat to obtain protein, hence the need to evaluate the nutrient and mineral components of the species consumed in these communities. The most eight preferred wild mushroom species from ethnomycological studies are: Polyporus tenuiculus, Termitomyces striatus, Termitomyces macrocarpus, Auricularia polytricha, Laetiporus sulphureus, Termitomyces sp.1, Termitomyces sp.2 and Polyporus dictyopus were identified by ITS gene region. These species were analysed for nutrient and mineral contents using standard protocols. Significant differences in nutrient values were demonstrated among these mushroom species. The study results on dry weight basis range from 43.49 to 64.88 for carbohydrates, 6.60 to 30.69 for crude protein, 7.74 to 14.10 for ash, 2.17-3.22 g for fat and 11.60 to 20.69 g per 100 g for crude fibres with significant differences (P? 0.05) between species for each nutrient. The dry matter content ranged from 12.69-17.77 g per 100 g while the total calorie values ranged from 285.16-319.27 Kcal per 100 g. Mineral nutrient analyses also showed that these mushrooms are rich in both macro and micro nutrients. In conclusion, the study revealed that soil inhabiting mushrooms especially the Termitomyces species have nutritional values which can greatly supplement diets especially in rural communities. Key words: Cameroon, Kilum-Ijim Forest, Macrofungi, Mineral content, nutritional analysis.
{"title":"Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon","authors":"Ache Neh Teke, M. Bi, L. M. Ndam, T. R. Kinge","doi":"10.5897/AJFS2021.2089","DOIUrl":"https://doi.org/10.5897/AJFS2021.2089","url":null,"abstract":"Kilum-Ijim forest is a montane forest in the North West Region of Cameroon. Wild edible mushrooms are mostly consumed by the communities of Kilum-Ijim as substitute of meat to obtain protein, hence the need to evaluate the nutrient and mineral components of the species consumed in these communities. The most eight preferred wild mushroom species from ethnomycological studies are: Polyporus tenuiculus, Termitomyces striatus, Termitomyces macrocarpus, Auricularia polytricha, Laetiporus sulphureus, Termitomyces sp.1, Termitomyces sp.2 and Polyporus dictyopus were identified by ITS gene region. These species were analysed for nutrient and mineral contents using standard protocols. Significant differences in nutrient values were demonstrated among these mushroom species. The study results on dry weight basis range from 43.49 to 64.88 for carbohydrates, 6.60 to 30.69 for crude protein, 7.74 to 14.10 for ash, 2.17-3.22 g for fat and 11.60 to 20.69 g per 100 g for crude fibres with significant differences (P? 0.05) between species for each nutrient. The dry matter content ranged from 12.69-17.77 g per 100 g while the total calorie values ranged from 285.16-319.27 Kcal per 100 g. Mineral nutrient analyses also showed that these mushrooms are rich in both macro and micro nutrients. In conclusion, the study revealed that soil inhabiting mushrooms especially the Termitomyces species have nutritional values which can greatly supplement diets especially in rural communities. \u0000 \u0000 \u0000 \u0000 Key words: Cameroon, Kilum-Ijim Forest, Macrofungi, Mineral content, nutritional analysis.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88072181","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. Cyprian, K. Sveinsdóttir, P. Oduor-Odote, S. Arason
Traditional dried small fish are an important source of protein for low income people in many developing countries. The aim of this study was to determine marketing potential of improved dried sardine and capelin as new products in markets accustomed to traditional dried small fish. One hundred and twenty participants were recruited among shoppers at supermarkets and open-air markets in Kenya. Each participant received 500 g of each product to be prepared and consumed at home, before evaluating acceptability and willingness to buy. The products obtained high acceptability ratings. Middle income classes were willing to pay up to USD 6 for 500 g of capelin but USD 4 for sardine, while low income classes were willing to pay up to USD 4 the reference price for both products. There is market potential for new dried small fish products that are of improved quality among consumers accustomed to traditionally dried fish. Key words: Marketing, capelin, sardine, acceptability, willingness to buy.
{"title":"Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast","authors":"O. Cyprian, K. Sveinsdóttir, P. Oduor-Odote, S. Arason","doi":"10.5897/AJFS2018.1766","DOIUrl":"https://doi.org/10.5897/AJFS2018.1766","url":null,"abstract":"Traditional dried small fish are an important source of protein for low income people in many developing countries. The aim of this study was to determine marketing potential of improved dried sardine and capelin as new products in markets accustomed to traditional dried small fish. One hundred and twenty participants were recruited among shoppers at supermarkets and open-air markets in Kenya. Each participant received 500 g of each product to be prepared and consumed at home, before evaluating acceptability and willingness to buy. The products obtained high acceptability ratings. Middle income classes were willing to pay up to USD 6 for 500 g of capelin but USD 4 for sardine, while low income classes were willing to pay up to USD 4 the reference price for both products. There is market potential for new dried small fish products that are of improved quality among consumers accustomed to traditionally dried fish. \u0000 \u0000 \u0000 \u0000 Key words: Marketing, capelin, sardine, acceptability, willingness to buy.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88101110","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}
Several studies have been conducted in the past using cassava and sweet potato as feedstock to optimise the yield of alcohol. Harvest age of cassava and sweet potato may have some effects on the fermentable carbohydrates quantity. This study aims to establish the best harvest age of cassava and sweet potato for alcohol production. Two varieties of cassava (Sika bankye and Ampong) cultivated and harvested at 8, 10 and 12 months and two sweet potato varieties (Apomuden and Tuskiki) harvested at 3, 4 and 5 months were used for the study. Starch hydrolysis was performed with two sets of enzymes followed by fermentation with Bio-Ferm XR (Lallemand) yeast. The nutrients in Sika bankye were generally higher than in Ampong, except for ash. Sika bankye had the highest alcohol yield (14.8% v/v) between the two cassava varieties, with the best harvest age of cassava for ethanol production being 10 months. Apomuden had relatively higher nutrients than Tuskiki at all levels of growth except for fat. Apomuden had the highest alcohol yield (15.7% v/v) between the two sweet potato varieties with 3 months being the economical harvest age of sweet potato for ethanol production. Key words: Cassava, sweet potato, harvest age, saccharification, fermentation, alcohol yield.
{"title":"Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield","authors":"G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave","doi":"10.5897/AJFS2021.2077","DOIUrl":"https://doi.org/10.5897/AJFS2021.2077","url":null,"abstract":"Several studies have been conducted in the past using cassava and sweet potato as feedstock to optimise the yield of alcohol. Harvest age of cassava and sweet potato may have some effects on the fermentable carbohydrates quantity. This study aims to establish the best harvest age of cassava and sweet potato for alcohol production. Two varieties of cassava (Sika bankye and Ampong) cultivated and harvested at 8, 10 and 12 months and two sweet potato varieties (Apomuden and Tuskiki) harvested at 3, 4 and 5 months were used for the study. Starch hydrolysis was performed with two sets of enzymes followed by fermentation with Bio-Ferm XR (Lallemand) yeast. The nutrients in Sika bankye were generally higher than in Ampong, except for ash. Sika bankye had the highest alcohol yield (14.8% v/v) between the two cassava varieties, with the best harvest age of cassava for ethanol production being 10 months. Apomuden had relatively higher nutrients than Tuskiki at all levels of growth except for fat. Apomuden had the highest alcohol yield (15.7% v/v) between the two sweet potato varieties with 3 months being the economical harvest age of sweet potato for ethanol production. \u0000 \u0000 \u0000 \u0000 Key words: Cassava, sweet potato, harvest age, saccharification, fermentation, alcohol yield.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81686810","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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