Gbakayoro Jean Brice, Kouakou Affoué Valerie, Eba Krou Philippe, Allechi Cho Dongo Gertrude, Brou Kouakou
{"title":"Food and Nutritional Status of Tubercules Patients Followed at the Bingerville Anti-Tubercules Center","authors":"Gbakayoro Jean Brice, Kouakou Affoué Valerie, Eba Krou Philippe, Allechi Cho Dongo Gertrude, Brou Kouakou","doi":"10.12691/ajfst-12-4-1","DOIUrl":"https://doi.org/10.12691/ajfst-12-4-1","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"5 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141921304","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}
Eniola Oluwatomisin Akinbode, Samuel Temitope Ogunbanwo, Gabriel Aruwa, Clementina Oyinkansola Adenipekun
{"title":"Antimicrobial Activity and Nutraceutical Potential of Cultivated Pleurotus Ostreatus (Jacq. Ex Fr.) P.Kumm and Pleurotus Sajor-Caju (Fr.) Singer in Ibadan","authors":"Eniola Oluwatomisin Akinbode, Samuel Temitope Ogunbanwo, Gabriel Aruwa, Clementina Oyinkansola Adenipekun","doi":"10.12691/ajfst-12-3-4","DOIUrl":"https://doi.org/10.12691/ajfst-12-3-4","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141827797","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}
Pub Date : 2024-07-12DOI: 10.54536/ajfst.v3i2.3087
Joshua Ken J Policarpio
Artificial food preservatives are a key consideration for consumers purchasing cured meat products, which often contain sodium nitrite, a curing salt known to produce carcinogenic nitrosamines. To address health concerns, ongoing research seeks natural alternatives that maintain product quality. This study investigates the potential of celery juice powder as a natural curing agent for tocino, leveraging its nitrite content. Despite vegetables being recognized as natural nitrite sources, their use is limited due to potential impacts on color and flavor. Celery juice powder has emerged as the preferred natural nitrite source. According to USDA guidelines, celery juice powder can adhere to regulatory limits while effectively curing meat products. A 2k factorial design experiment was conducted, incorporating four treatments generated through Yates’ table and the Design Expert application. Analysis of variance (ANOVA) and linear regression were employed to evaluate the significance and relationships of factors affecting nitrite levels in cured tocino. Results demonstrate the statistical viability of celery juice powder as an alternative curing substance, contributing valuable insights into its practical application in the food industry.
{"title":"Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino","authors":"Joshua Ken J Policarpio","doi":"10.54536/ajfst.v3i2.3087","DOIUrl":"https://doi.org/10.54536/ajfst.v3i2.3087","url":null,"abstract":"Artificial food preservatives are a key consideration for consumers purchasing cured meat products, which often contain sodium nitrite, a curing salt known to produce carcinogenic nitrosamines. To address health concerns, ongoing research seeks natural alternatives that maintain product quality. This study investigates the potential of celery juice powder as a natural curing agent for tocino, leveraging its nitrite content. Despite vegetables being recognized as natural nitrite sources, their use is limited due to potential impacts on color and flavor. Celery juice powder has emerged as the preferred natural nitrite source. According to USDA guidelines, celery juice powder can adhere to regulatory limits while effectively curing meat products. A 2k factorial design experiment was conducted, incorporating four treatments generated through Yates’ table and the Design Expert application. Analysis of variance (ANOVA) and linear regression were employed to evaluate the significance and relationships of factors affecting nitrite levels in cured tocino. Results demonstrate the statistical viability of celery juice powder as an alternative curing substance, contributing valuable insights into its practical application in the food industry.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"33 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652392","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}
Pub Date : 2024-07-12DOI: 10.54536/ajfst.v3i2.2855
Aditi Roy Chowdhury, Ambitama Guha
The dairy industry is one of the biggest Food Industries worldwide. In the dairy industry, lots of whey is during the Paneer manufacturing process. In local sweetmeat production units of India, a huge amount of whey is not handled for preservation and is discarded locally which increases the BOD level of wastewater. The objective of the current work is to make a value-added product utilizing dairy waste with the inclusion of natural preservatives in the form of herbal extracts. Transforming the whey into a value-added product is addressed in the present study. The management of such waste may generate a beneficial product (Herbal whey beverage) with numerous health benefits and it may be recognized as a functional whey beverage worldwide. The methodology of the production of whey was followed using the natural curdling agent in hot conditions with cow milk and cooled down immediately. Herbal extracts were prepared and mixed with whey, maintaining a proper ratio, and different trial runs were done. The final pasteurization step was carried out with a specific time-temperature profile. The final finished product was hot-filled in a 200 ml sterile glass bottle and corked. The production, preservation, and overall shelf-life study were undergone in the current work. The preservation concept was addressed with some natural preservatives using herbs like Cumin, Cinnamon, and Mint for their antimicrobial properties. The observation of the current work satisfactorily claims that the developed beverage is microbially safe for up to 4 weeks when kept in a refrigerated condition. The sensory analysis and chemical analysis also suggest the product’s goodness up to 4 weeks with all attributes of sensory parameters like haze, pH, brix, colour, flavour, taste, and mouth-feel. All the operational steps were handled hygienically.
{"title":"Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality","authors":"Aditi Roy Chowdhury, Ambitama Guha","doi":"10.54536/ajfst.v3i2.2855","DOIUrl":"https://doi.org/10.54536/ajfst.v3i2.2855","url":null,"abstract":"The dairy industry is one of the biggest Food Industries worldwide. In the dairy industry, lots of whey is during the Paneer manufacturing process. In local sweetmeat production units of India, a huge amount of whey is not handled for preservation and is discarded locally which increases the BOD level of wastewater. The objective of the current work is to make a value-added product utilizing dairy waste with the inclusion of natural preservatives in the form of herbal extracts. Transforming the whey into a value-added product is addressed in the present study. The management of such waste may generate a beneficial product (Herbal whey beverage) with numerous health benefits and it may be recognized as a functional whey beverage worldwide. The methodology of the production of whey was followed using the natural curdling agent in hot conditions with cow milk and cooled down immediately. Herbal extracts were prepared and mixed with whey, maintaining a proper ratio, and different trial runs were done. The final pasteurization step was carried out with a specific time-temperature profile. The final finished product was hot-filled in a 200 ml sterile glass bottle and corked. The production, preservation, and overall shelf-life study were undergone in the current work. The preservation concept was addressed with some natural preservatives using herbs like Cumin, Cinnamon, and Mint for their antimicrobial properties. The observation of the current work satisfactorily claims that the developed beverage is microbially safe for up to 4 weeks when kept in a refrigerated condition. The sensory analysis and chemical analysis also suggest the product’s goodness up to 4 weeks with all attributes of sensory parameters like haze, pH, brix, colour, flavour, taste, and mouth-feel. All the operational steps were handled hygienically.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"64 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653040","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}
Kouadio Marcellin Konan, Soro Pégnonsienrè Lacina, Koné Fankroma Martial Thierry, Doubi Bi Tra Serges, Konan Konan Jean Louis
{"title":"Effect of Coconut Water and Pellicle Testa on the Nutritional Quality of Coconut Milk","authors":"Kouadio Marcellin Konan, Soro Pégnonsienrè Lacina, Koné Fankroma Martial Thierry, Doubi Bi Tra Serges, Konan Konan Jean Louis","doi":"10.12691/ajfst-12-3-3","DOIUrl":"https://doi.org/10.12691/ajfst-12-3-3","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671393","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}
Yousif A. Elhassaneen, Rasha M. Arafa, Heba M. El Kholey, Asmaa S. Gamil
{"title":"Mixing Plant Parts to Functional Foods (Gluten-Free Products) to Increase their Content with Bioactive Compounds and Antioxidant Activity","authors":"Yousif A. Elhassaneen, Rasha M. Arafa, Heba M. El Kholey, Asmaa S. Gamil","doi":"10.12691/ajfst-12-3-2","DOIUrl":"https://doi.org/10.12691/ajfst-12-3-2","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"13 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341113","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}
Pub Date : 2024-06-14DOI: 10.54536/ajfst.v3i1.2674
Mohamed Al-Farsi, Haroon Muhammad Ali, Mohammed Al-Omairi
Leafy vegetables are potential carriers of foodborne diseases that threaten the community’s well-being. Therefore, monitoring leafy vegetable’s microbial and heavy metal contamination is crucial. This study evaluates the safety of leafy vegetables consumed in Oman by examining pathogenic bacteria such as Escherichia coli, Staphylococci, Salmonella, and Listeria, as well as the heavy metals concentration. Results indicate high levels of microbial contamination in all samples, exceeding the Gulf Standard Organization permissible levels for E. coli and Staphylococci. The highest levels of E. coli were 5.96, 6.08, 6.09, 6.25, and 6.01 log CFU/g in Arugula, Radish, Lettuce, Cabbage, and Spring onion, respectively. While for Staphylococcus the highest values were 5.59, 5.71, 4.33, 5.07, and 4.46 log CFU/g in Arugula, Radish, Lettuce, Cabbage, and Spring onion, respectively. No Salmonella or Listeria colonies were found in any samples even after several days of incubations. The Arsenic and Lead concentrations in all samples were significantly higher than the permissible levels set by FAO/WHO, while Chromium was high in some samples. The concentrations of Copper and Iron in most samples fell below their respective permissible levels, while Zinc was undetectable in all samples. These findings underscore inadequate hygiene, harvesting, storage, and agricultural practices, raising concerns about the health implications of consuming contaminated leafy vegetables.
{"title":"The Safety of Leafy Vegetables in Oman","authors":"Mohamed Al-Farsi, Haroon Muhammad Ali, Mohammed Al-Omairi","doi":"10.54536/ajfst.v3i1.2674","DOIUrl":"https://doi.org/10.54536/ajfst.v3i1.2674","url":null,"abstract":"Leafy vegetables are potential carriers of foodborne diseases that threaten the community’s well-being. Therefore, monitoring leafy vegetable’s microbial and heavy metal contamination is crucial. This study evaluates the safety of leafy vegetables consumed in Oman by examining pathogenic bacteria such as Escherichia coli, Staphylococci, Salmonella, and Listeria, as well as the heavy metals concentration. Results indicate high levels of microbial contamination in all samples, exceeding the Gulf Standard Organization permissible levels for E. coli and Staphylococci. The highest levels of E. coli were 5.96, 6.08, 6.09, 6.25, and 6.01 log CFU/g in Arugula, Radish, Lettuce, Cabbage, and Spring onion, respectively. While for Staphylococcus the highest values were 5.59, 5.71, 4.33, 5.07, and 4.46 log CFU/g in Arugula, Radish, Lettuce, Cabbage, and Spring onion, respectively. No Salmonella or Listeria colonies were found in any samples even after several days of incubations. The Arsenic and Lead concentrations in all samples were significantly higher than the permissible levels set by FAO/WHO, while Chromium was high in some samples. The concentrations of Copper and Iron in most samples fell below their respective permissible levels, while Zinc was undetectable in all samples. These findings underscore inadequate hygiene, harvesting, storage, and agricultural practices, raising concerns about the health implications of consuming contaminated leafy vegetables.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"86 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141342194","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}
Pub Date : 2024-05-17DOI: 10.54536/ajfst.v3i1.2744
Eucharia Chisom Nnoli, Ugochukwu Jones Ibeneme, Godspower Oke Omokaro, Itohanosa Omolara Osarhiemen, P. O. Ewubare, Sarah Onosteike Aliyu, Ndubuisi Louis James
Food waste and loss present significant challenges globally, with Nigeria being particularly affected. This study comprehensively analyzes the causes, effects, and potential solutions to food waste within the Nigerian context. Drawing on extensive research and secondary data sources, the study highlights the pervasive nature of food waste, focusing on key sectors such as tomato, onion, and chili production. It identifies critical factors contributing to food waste, including inadequate infrastructure, pests and diseases, transportation constraints, and policy gaps. The socioeconomic impacts of food waste, such as increased food prices, exacerbated poverty, and environmental degradation, underscore the urgency of addressing this issue. However, amidst these challenges lie opportunities for intervention. Nigeria can significantly reduce food waste, enhance food security, and promote economic development by implementing a holistic approach that encompasses infrastructure development, sustainable agricultural practices, and supportive policies. Additionally, individual actions, such as meal planning and supporting local farmers, play a crucial role in mitigating food waste at the grassroots level. Through collaborative efforts involving governments, businesses, civil society, and individuals, Nigeria can pave the way towards a more resilient and sustainable food system, ensuring equitable access to nutritious food while preserving the environment for future generations. The methodology employed in this study entailed data collection primarily from prior research and secondary sources such as published studies, newspapers, articles, and relevant materials. The study’s focal point centered on food waste and loss, with a specific focus on vegetable waste within the Nigerian context.
{"title":"Food Waste and Loss Management - Causes, Effects and Possible Solutions from A Nigeria Context","authors":"Eucharia Chisom Nnoli, Ugochukwu Jones Ibeneme, Godspower Oke Omokaro, Itohanosa Omolara Osarhiemen, P. O. Ewubare, Sarah Onosteike Aliyu, Ndubuisi Louis James","doi":"10.54536/ajfst.v3i1.2744","DOIUrl":"https://doi.org/10.54536/ajfst.v3i1.2744","url":null,"abstract":"Food waste and loss present significant challenges globally, with Nigeria being particularly affected. This study comprehensively analyzes the causes, effects, and potential solutions to food waste within the Nigerian context. Drawing on extensive research and secondary data sources, the study highlights the pervasive nature of food waste, focusing on key sectors such as tomato, onion, and chili production. It identifies critical factors contributing to food waste, including inadequate infrastructure, pests and diseases, transportation constraints, and policy gaps. The socioeconomic impacts of food waste, such as increased food prices, exacerbated poverty, and environmental degradation, underscore the urgency of addressing this issue. However, amidst these challenges lie opportunities for intervention. Nigeria can significantly reduce food waste, enhance food security, and promote economic development by implementing a holistic approach that encompasses infrastructure development, sustainable agricultural practices, and supportive policies. Additionally, individual actions, such as meal planning and supporting local farmers, play a crucial role in mitigating food waste at the grassroots level. Through collaborative efforts involving governments, businesses, civil society, and individuals, Nigeria can pave the way towards a more resilient and sustainable food system, ensuring equitable access to nutritious food while preserving the environment for future generations. The methodology employed in this study entailed data collection primarily from prior research and secondary sources such as published studies, newspapers, articles, and relevant materials. The study’s focal point centered on food waste and loss, with a specific focus on vegetable waste within the Nigerian context.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"5 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140963656","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}
Dickson Aboagye, Kingsley Ofolikwei Quaye, Emmanuel Akambase, Caleb Ofori Bandoh, Sandra Seidu Issaka, Herman Caesar Sung-Bawiera Azaanang, Samuel Owusu-Agyare, Justice Yao Akakpo
{"title":"Cholesterol Estimation in Edible Oils on the Ghanaian Market","authors":"Dickson Aboagye, Kingsley Ofolikwei Quaye, Emmanuel Akambase, Caleb Ofori Bandoh, Sandra Seidu Issaka, Herman Caesar Sung-Bawiera Azaanang, Samuel Owusu-Agyare, Justice Yao Akakpo","doi":"10.12691/ajfst-12-3-1","DOIUrl":"https://doi.org/10.12691/ajfst-12-3-1","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"35 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140971571","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}
Pub Date : 2024-05-13DOI: 10.54536/ajfst.v3i1.2573
Kelly Ndombow Yakum, Charle Chukuma Ariahu, E.C. Ariahu, John Obaji Igoli
The physicochemical, proximate, vitamins and minerals composition of fortified drinks produced from coconut milk, cocoa powder, and sugar was evaluated. Drinks samples were formulated with different concentration of coconut milk, cocoa powder and sugar levels. Samples includes: “k1 (Coconut milk 100 %), k2 (Coconut milk 99.8 % cocoa powder 0.2 %), k3 (Coconut milk 99.6 %, cocoa powder 0.4%), k4 (Coconut milk 98 %, sugar 2%), k5 (Coconut milk 97.8 %, cocoa powder 0.2%, sugar 2%), k6 ( Coconut milk 97.6 %, cocoa powder 0.4%, sugar 2%), k7 (Coconut milk 96 %, sugar 4%), k8 (Coconut milk 95.8 %, cocoa powder 0.2%, sugar 4%), k9 (Coconut milk 95.6 %, cocoa powder 0.4%, sugar 4%)”. The samples were produced and subjected to physicochemical, proximate, vitamins and minerals analysis using standard methods. Physicochemical composition, pH ranged from 6.50 (k1) to 6.72 (k9), TTA from 0.23 (k9) to 0.41 % (k1), specific gravity from 1.03 % (k1) to 1.13 % (k9), total solid from 18.91(k1) to 22.52 g/100g (k9), SNF from 7.23 (k2) to 10.25 g/100g (k8) and energy values from 124.63 (k1) to 148 Kcal/100g (k9). The proximate composition; moisture from 77.48 % (k9) to 81.09 % (k1), protein from 3.42 (k1) to 3.96 % (k9), ash from 0.71(k1) to 0.98 %(k9), crude fiber from 0.02 % (k1) to 0.06 % (k9), fat from 10.23 % (k1) to 12.27% (k9) and carbohydrate from 4.82 to 5.58% for k1 and k9. Vitamin composition, vitamin A from 1.725 to 2.469mg/100g for samples k1 and k2, Vitamin B1 from 0.044 mg/100g (k1) to 0.205 mg/100g (k9), B2 from 0.028 to 0.0114 mg/100g for k1 and k9, vitamin C from 2.981 to 5.751mg/100g for k1 and k9 and vitamin K from 0.141 to 1.137 mg/100g for k1 and k9. Mineral composition of drinks: Calcium ranged from 16. 31 to 27.05mg/100g for k1and k9, Sodium from 15.25 to 16.99 mg/100g for k1 and k9, Magnesium from 37.20 to 72.64 mg/100g for k1 and k9, Zinc from 0.677 to 3.18 mg/100g for k1 and k9, Iron from 2.87 to 3.38 mg/100g for k1 and k2, Iodine from 0.16 to 0.28 mg/100g for k1 and k9.The Cocoa powder and sugar levels improved the physicochemical, proximate, vitamins, minerals and overall nutritional profile of fortified coconut milk based chocolate drinks.
{"title":"Physicochemical Properties of Fortified Coconut Milk Based Chocolate - Like Drinks as Influenced by Cocoa Powder and Sugar Levels","authors":"Kelly Ndombow Yakum, Charle Chukuma Ariahu, E.C. Ariahu, John Obaji Igoli","doi":"10.54536/ajfst.v3i1.2573","DOIUrl":"https://doi.org/10.54536/ajfst.v3i1.2573","url":null,"abstract":"The physicochemical, proximate, vitamins and minerals composition of fortified drinks produced from coconut milk, cocoa powder, and sugar was evaluated. Drinks samples were formulated with different concentration of coconut milk, cocoa powder and sugar levels. Samples includes: “k1 (Coconut milk 100 %), k2 (Coconut milk 99.8 % cocoa powder 0.2 %), k3 (Coconut milk 99.6 %, cocoa powder 0.4%), k4 (Coconut milk 98 %, sugar 2%), k5 (Coconut milk 97.8 %, cocoa powder 0.2%, sugar 2%), k6 ( Coconut milk 97.6 %, cocoa powder 0.4%, sugar 2%), k7 (Coconut milk 96 %, sugar 4%), k8 (Coconut milk 95.8 %, cocoa powder 0.2%, sugar 4%), k9 (Coconut milk 95.6 %, cocoa powder 0.4%, sugar 4%)”. The samples were produced and subjected to physicochemical, proximate, vitamins and minerals analysis using standard methods. Physicochemical composition, pH ranged from 6.50 (k1) to 6.72 (k9), TTA from 0.23 (k9) to 0.41 % (k1), specific gravity from 1.03 % (k1) to 1.13 % (k9), total solid from 18.91(k1) to 22.52 g/100g (k9), SNF from 7.23 (k2) to 10.25 g/100g (k8) and energy values from 124.63 (k1) to 148 Kcal/100g (k9). The proximate composition; moisture from 77.48 % (k9) to 81.09 % (k1), protein from 3.42 (k1) to 3.96 % (k9), ash from 0.71(k1) to 0.98 %(k9), crude fiber from 0.02 % (k1) to 0.06 % (k9), fat from 10.23 % (k1) to 12.27% (k9) and carbohydrate from 4.82 to 5.58% for k1 and k9. Vitamin composition, vitamin A from 1.725 to 2.469mg/100g for samples k1 and k2, Vitamin B1 from 0.044 mg/100g (k1) to 0.205 mg/100g (k9), B2 from 0.028 to 0.0114 mg/100g for k1 and k9, vitamin C from 2.981 to 5.751mg/100g for k1 and k9 and vitamin K from 0.141 to 1.137 mg/100g for k1 and k9. Mineral composition of drinks: Calcium ranged from 16. 31 to 27.05mg/100g for k1and k9, Sodium from 15.25 to 16.99 mg/100g for k1 and k9, Magnesium from 37.20 to 72.64 mg/100g for k1 and k9, Zinc from 0.677 to 3.18 mg/100g for k1 and k9, Iron from 2.87 to 3.38 mg/100g for k1 and k2, Iodine from 0.16 to 0.28 mg/100g for k1 and k9.The Cocoa powder and sugar levels improved the physicochemical, proximate, vitamins, minerals and overall nutritional profile of fortified coconut milk based chocolate drinks.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"23 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140984321","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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