Cashew kernels are rich in protein, carbohydrates, polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). In Côte d'Ivoire, cashew nut kernel debris is abundant, but are not highly valued. This study aims to assess the impact of cashew kernel meal in diets on serum biochemical parameters and the pathophysiological state of organs regulating nutritional metabolism in hens. To carry out the experiment, 96 hens, aged 20 weeks, of LOHMANN-Brown strain, with an average weight of 1600 ± 36.7 g, were used over a 10-week period. Laying hens were fed four diets: Rt, R10, R15 and R20, with 0%, 10%, 15% and 20% cashew kernel meal respectively. The results indicate that the consumption of the diets caused a significant reduction in the mean value of glucose, total cholesterol and uric acid in the hens' blood, due to the presence in quantity of the PUFAs and MUFAs contained in cashew kernels. In this study, the absence of weight variation in kidneys, livers, hearts and gizzards shows that cashew kernel meal had no deleterious effects on the body's immune responses. On the other hand, spleen mass was reduced in hens fed the R10, R15 and R20 diets, showing that they were immune to splenomegaly. In view of the results obtained, the incorporation of cashew kernel meal, in the diets of laying hens could be an interesting alternative to the use of conventional soybean meal and corn.
{"title":"Effect of Cashew Kernel Meal on Blood Biochemical Parameters and Biometry of Organs Regulating Nutritional Metabolism in Laying Hens","authors":"Silué Fatogoma Etienne, Ouattara Adidjatou, Yéboué Kouamé Hermann, Ouattara Karamoko, Kati-Coulibay Séraphin","doi":"10.12691/ajfst-11-4-4","DOIUrl":"https://doi.org/10.12691/ajfst-11-4-4","url":null,"abstract":"Cashew kernels are rich in protein, carbohydrates, polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). In Côte d'Ivoire, cashew nut kernel debris is abundant, but are not highly valued. This study aims to assess the impact of cashew kernel meal in diets on serum biochemical parameters and the pathophysiological state of organs regulating nutritional metabolism in hens. To carry out the experiment, 96 hens, aged 20 weeks, of LOHMANN-Brown strain, with an average weight of 1600 ± 36.7 g, were used over a 10-week period. Laying hens were fed four diets: Rt, R10, R15 and R20, with 0%, 10%, 15% and 20% cashew kernel meal respectively. The results indicate that the consumption of the diets caused a significant reduction in the mean value of glucose, total cholesterol and uric acid in the hens' blood, due to the presence in quantity of the PUFAs and MUFAs contained in cashew kernels. In this study, the absence of weight variation in kidneys, livers, hearts and gizzards shows that cashew kernel meal had no deleterious effects on the body's immune responses. On the other hand, spleen mass was reduced in hens fed the R10, R15 and R20 diets, showing that they were immune to splenomegaly. In view of the results obtained, the incorporation of cashew kernel meal, in the diets of laying hens could be an interesting alternative to the use of conventional soybean meal and corn.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135918000","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 preservation of mangoes is limited by rapid ripening which leads to a change in the physicochemical and organoleptic properties of the fruit. In this study, edible coating was chosen as an alternative method to preserve the quality attributes of the ʹʹ Kent ʺ mango. The objective was to preserve the mango ʺ Kent ʺ with coatings based on cassava starch, coconut fibre and Garcinia kola oil. The mangoes after being collected and cleaned were subjected to coating and stored for 30 d with evaluations every 5 d at room temperature (25 ± 2°C) and under refrigeration at 13°C. The results showed that the coating significantly reduced the loss of mangoes during storage. There was no significant difference in the weight loss of coated and uncoated mangoes stored at 13°C during the 30 d of storage. The soluble solids content increased significantly during storage from 15.55 ± 0.25 on d5 to 15.75 ± 0.62 on 15 d for coated mangoes stored at room temperature, while at 13°C it increased from 17 ± 0.13 on 5 d to 20 ± 0.56 on 30 d. The ascorbic acid (vitamin C) content decreased during the thirty days of storage. At 13°C, it decreased from 228.62 ± 2.12 mg/100g on 5 d to 142.5 mg g-1 on 30 d in coated mangoes. The sensory profiles of the coated mangoes stored at room temperature and under refrigeration at 13°C showed good conservation of organoleptic properties with a sweet taste, good firmness, and good resistance to chewing. The coating technology used resulted in better preservation of most of the physicochemical and sensory characteristics of the mangoes ʺ Kent ʺ during the 30 d of storage.
{"title":"Preservation of Mangoes (<i>Mangifera</i><i> </i><i>Indica</i><i> </i>L. Variety “Kent”) by Edible Coating Based Cassava Starch, Coconut Microfiber and <i>Garcinia</i><i> </i><i>Kola</i> Oil","authors":"Adjouman Yao Désiré, Kouamé Kohi Alfred, Diabate Massogbè, Doh Amenan Aline, Kossonou Kouassi Ezéchiel, Nindjin Charlemagne, Tetchi Fabrice Achille","doi":"10.12691/ajfst-11-4-3","DOIUrl":"https://doi.org/10.12691/ajfst-11-4-3","url":null,"abstract":"The preservation of mangoes is limited by rapid ripening which leads to a change in the physicochemical and organoleptic properties of the fruit. In this study, edible coating was chosen as an alternative method to preserve the quality attributes of the ʹʹ Kent ʺ mango. The objective was to preserve the mango ʺ Kent ʺ with coatings based on cassava starch, coconut fibre and Garcinia kola oil. The mangoes after being collected and cleaned were subjected to coating and stored for 30 d with evaluations every 5 d at room temperature (25 ± 2°C) and under refrigeration at 13°C. The results showed that the coating significantly reduced the loss of mangoes during storage. There was no significant difference in the weight loss of coated and uncoated mangoes stored at 13°C during the 30 d of storage. The soluble solids content increased significantly during storage from 15.55 ± 0.25 on d5 to 15.75 ± 0.62 on 15 d for coated mangoes stored at room temperature, while at 13°C it increased from 17 ± 0.13 on 5 d to 20 ± 0.56 on 30 d. The ascorbic acid (vitamin C) content decreased during the thirty days of storage. At 13°C, it decreased from 228.62 ± 2.12 mg/100g on 5 d to 142.5 mg g-1 on 30 d in coated mangoes. The sensory profiles of the coated mangoes stored at room temperature and under refrigeration at 13°C showed good conservation of organoleptic properties with a sweet taste, good firmness, and good resistance to chewing. The coating technology used resulted in better preservation of most of the physicochemical and sensory characteristics of the mangoes ʺ Kent ʺ during the 30 d of storage.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014736","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 : 2023-09-28DOI: 10.54536/ajfst.v2i2.1825
William Adebisi Olosunde, Tosin Paul, Orua O Antia
The formulation of high nutritional quality composite flour for use in producing bakery products is essential and advantageous health wise to consumers of these products. Therefore in this study, various formulated ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0 denoted as A2, B9, B8, B7, B6, B5, B4, B3, B2, B1 and A1 respectively) of wheat and sologold sweet potato flour were made. The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flour. The proximate properties, mineral, vitamins and beta carotene were determined in the various ratios formulated. More so, the best blend was selected based on desirability index of the formulated composite flours. Results revealed that B6 (40% wheat and 60% sologold sweet potato) had the highest desirability index of 0.65164. Hence, was selected as the best blend (composite) flour. The nutritional profile of the chosen B6 sample are as follows: moisture content (10.12%), crude fiber (3.21%), ash content (2.61%), protein content (5.80%), oil extract (5.20%), NFE (74.10%), sodium (0.13mg/g), calcium (2.08mg/g), magnesium (0.07mg/g), potassium (2.14mg/g), vitamin C (0.30µg/g), Vitamin A (24.6µg/g) and beta-carotene content (27.5µg/g). This profile showed valuable positive impact of sologold sweet potato flour on the nutritional characteristics of the developed B6 composite flour. Comparison of the blend B6 with some existing formulated composite flours, revealed that the developed composite flour B6 will likely have added advantage to the well-being of those that will consume its bakery products. Thus the B6 Blend (composite) flour is recommended for use in baking.
{"title":"Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato","authors":"William Adebisi Olosunde, Tosin Paul, Orua O Antia","doi":"10.54536/ajfst.v2i2.1825","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1825","url":null,"abstract":"The formulation of high nutritional quality composite flour for use in producing bakery products is essential and advantageous health wise to consumers of these products. Therefore in this study, various formulated ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0 denoted as A2, B9, B8, B7, B6, B5, B4, B3, B2, B1 and A1 respectively) of wheat and sologold sweet potato flour were made. The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flour. The proximate properties, mineral, vitamins and beta carotene were determined in the various ratios formulated. More so, the best blend was selected based on desirability index of the formulated composite flours. Results revealed that B6 (40% wheat and 60% sologold sweet potato) had the highest desirability index of 0.65164. Hence, was selected as the best blend (composite) flour. The nutritional profile of the chosen B6 sample are as follows: moisture content (10.12%), crude fiber (3.21%), ash content (2.61%), protein content (5.80%), oil extract (5.20%), NFE (74.10%), sodium (0.13mg/g), calcium (2.08mg/g), magnesium (0.07mg/g), potassium (2.14mg/g), vitamin C (0.30µg/g), Vitamin A (24.6µg/g) and beta-carotene content (27.5µg/g). This profile showed valuable positive impact of sologold sweet potato flour on the nutritional characteristics of the developed B6 composite flour. Comparison of the blend B6 with some existing formulated composite flours, revealed that the developed composite flour B6 will likely have added advantage to the well-being of those that will consume its bakery products. Thus the B6 Blend (composite) flour is recommended for use in baking.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135386424","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, Ghada M. ElBassouny, Rania H. Hassan, Eman B. Meharam
{"title":"Application of Natural Extracts in Beef Meatballs to Prevent Chemical and Bacteriological Spoilage Agents, and Extend its Storage Life","authors":"Yousif A. Elhassaneen, Ghada M. ElBassouny, Rania H. Hassan, Eman B. Meharam","doi":"10.12691/ajfst-11-4-1","DOIUrl":"https://doi.org/10.12691/ajfst-11-4-1","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135587512","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. E. Tadros, M. K. Khalil, M. A. Attia, M. S. Tawfik
Summer squash seeds are highly nutritious functional food, rich in tocopherols, carotenoids, total phenolic compounds, flavonoids, and antioxidants. Egypt is a major producer of pumpkins, squash, and gourds, with pumpkin seeds being the main part consumed. The present study investigated the effect of all local manufacturing parameters, including soaking, roasting, and soaking followed by roasting, on the concentration of these compounds. The findings showed that the total concentration of tocopherols was highest in raw hulled seeds, with alpha-tocopherol being the most abundant. However, all processed seeds had lower tocopherol levels than raw seeds, with soaked roasted seeds having the lowest levels. The total carotenoid content varied significantly in soaked seeds, while the rind had lower carotenoid levels compared to raw hulled seeds. The rind also had higher levels of total phenolic content (TF) and flavonoids, showing greater antioxidant activity compared to raw hulled seeds. The combination of soaking and roasting led to the highest TF content, while it resulted in the lowest level of flavonoids. All the treated seeds exhibited higher antioxidant activity compared to raw hulled seeds, with the greatest antioxidant activity found in soaked seeds. Overall, the study highlights the importance of processing methods in determining the nutritional value of summer squash.
{"title":"Effects of Technological Processes on Functional Bioactive Compounds, Antioxidants, and Nutrients Levels of Summer Squash (<i>Cucurbita pepo</i>) Seeds","authors":"O. E. Tadros, M. K. Khalil, M. A. Attia, M. S. Tawfik","doi":"10.12691/ajfst-11-4-2","DOIUrl":"https://doi.org/10.12691/ajfst-11-4-2","url":null,"abstract":"Summer squash seeds are highly nutritious functional food, rich in tocopherols, carotenoids, total phenolic compounds, flavonoids, and antioxidants. Egypt is a major producer of pumpkins, squash, and gourds, with pumpkin seeds being the main part consumed. The present study investigated the effect of all local manufacturing parameters, including soaking, roasting, and soaking followed by roasting, on the concentration of these compounds. The findings showed that the total concentration of tocopherols was highest in raw hulled seeds, with alpha-tocopherol being the most abundant. However, all processed seeds had lower tocopherol levels than raw seeds, with soaked roasted seeds having the lowest levels. The total carotenoid content varied significantly in soaked seeds, while the rind had lower carotenoid levels compared to raw hulled seeds. The rind also had higher levels of total phenolic content (TF) and flavonoids, showing greater antioxidant activity compared to raw hulled seeds. The combination of soaking and roasting led to the highest TF content, while it resulted in the lowest level of flavonoids. All the treated seeds exhibited higher antioxidant activity compared to raw hulled seeds, with the greatest antioxidant activity found in soaked seeds. Overall, the study highlights the importance of processing methods in determining the nutritional value of summer squash.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135587511","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":"Probiotic Potentials and Antibiotic Susceptibility of a Yoghurt Analogue From a Mixture of 3-Plants Water Extracts.","authors":"N.L.O. Anumba, J. Eke-Ejiofor, C. N. Ishiwu","doi":"10.12691/ajfst-11-3-5","DOIUrl":"https://doi.org/10.12691/ajfst-11-3-5","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135258717","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 : 2023-09-11DOI: 10.54536/ajfst.v2i2.1881
Aditi Roy Chowdhury, Parna Sarkar, Sovik Roy
The purpose of this work is to prepare and evaluate a formulated functional eggless cake using key ingredients to incorporate nutritional value. The functional ingredients that were added to develop the batter were selected as prebiotic, probiotic, and stevia leaf powder. The aim of the study was to substitute the sugar content with a natural sweetener and to reduce the browning effect upon baking, followed by achieving a properly baked finished product with desirable sensory qualities. The shelf life study of the finished products was evaluated with respect to quality parameters, such as taste, color, flavor, texture, and visual microbial growth in different packaging materials. Various trials were made with less oil content, varying prebiotic and probiotic concentrations, and using percentage variations of stevia. The reduced oil percentage was done with the objective of developing a low-calorie cake that would provide health benefits for baked products. The food safety aspects in relation to chemical safety were also considered when using low oil percentage. All proximate analysis and antioxidant analysis were performed for functional baked products. The low-calorie developed product was evaluated with respect to some instrumental as well as sensory characteristics along with microbial analysis. Statistical analysis with respect to sensory qualities among different age groups was also evaluated using the Tuckey test (honestly significant difference test), which works in conjunction with ANOVA. A normality test was also performed to understand the p-value correlating the hypothesis to confirm.
{"title":"Sensory Evaluation of Low Calorie Eggless Functional Cake","authors":"Aditi Roy Chowdhury, Parna Sarkar, Sovik Roy","doi":"10.54536/ajfst.v2i2.1881","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1881","url":null,"abstract":"The purpose of this work is to prepare and evaluate a formulated functional eggless cake using key ingredients to incorporate nutritional value. The functional ingredients that were added to develop the batter were selected as prebiotic, probiotic, and stevia leaf powder. The aim of the study was to substitute the sugar content with a natural sweetener and to reduce the browning effect upon baking, followed by achieving a properly baked finished product with desirable sensory qualities. The shelf life study of the finished products was evaluated with respect to quality parameters, such as taste, color, flavor, texture, and visual microbial growth in different packaging materials. Various trials were made with less oil content, varying prebiotic and probiotic concentrations, and using percentage variations of stevia. The reduced oil percentage was done with the objective of developing a low-calorie cake that would provide health benefits for baked products. The food safety aspects in relation to chemical safety were also considered when using low oil percentage. All proximate analysis and antioxidant analysis were performed for functional baked products. The low-calorie developed product was evaluated with respect to some instrumental as well as sensory characteristics along with microbial analysis. Statistical analysis with respect to sensory qualities among different age groups was also evaluated using the Tuckey test (honestly significant difference test), which works in conjunction with ANOVA. A normality test was also performed to understand the p-value correlating the hypothesis to confirm.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979331","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":"Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (<i>Mangifera indica</i>) Pulp Dryed at 50°C and 60°C in an Electric Oven","authors":"KAFANA Katitchô Leticia, FOFANA Ibrahim, ABOUO N’guessan Verdier, CHATIGRE Kouamé Olivier","doi":"10.12691/ajfst-11-3-4","DOIUrl":"https://doi.org/10.12691/ajfst-11-3-4","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"152 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136361995","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 : 2023-09-07DOI: 10.54536/ajfst.v2i2.1932
B. A. Adeoye, A. Fadesire, P. Nyam, G. Olukotun, Z. Labbo, J. Ahmadu, C. Egbulefu, M. Shanu, A. K. Busari, C. Mbochi
Due to postharvest losses on fresh produce, most farmers apply simple and affordable open sun-drying in-between harvest and the final consumers but this method causes the growth of mold and fungi in processed food. Hence, the objective of this study was to isolate and characterize molds associated with the drying of plantain chips, and post-drying handling of catfish and cassava peels using standard laboratory procedures. One gram (1gm) of respective samples of plantain chips, dried fish, and cassava peel was taken and crushed in a mortar, 1g of each was serially diluted up 10-6 fold, and 0.1mL of each was pour-plated in potato dextrose agar modified with chloramphenicol and incubated for 72 hours at 280C. Thereafter, discrete colonies were counted and characterized using standard laboratory procedures. A total of eight fungal isolates were identified which were Aspergillus flavus, Rhizopus sp., Aspergillus niger, Fusarium sp., Penicillium digitatum, Aspergillus fumigatus, Mucor sp., Neurospora sp. The mean fungal counts of cassava peels revealed that the samples recorded the highest mean fungal counts which were by Mucor sp. (24.1x106 Cfu/g) while Catfish had the lowest overall mean counts (3.2x106 Cfu/g). But Aspergillus niger had the lowest counts of (2.7x106 Cfu/g) in plantain chips. The total mean fungal count at ratio: catfish (31.4), plantain chips (37.6), and cassava peel (111). In conclusion, several findings from this work showed that samples dried under the sun in the studied area were contaminated with mycotoxin-producing microbes that could lead to their early decay, deterioration and loss of nutrients.
{"title":"Molds and Mycotoxins in Food Value Chain: A Challenge to Food and Nutrition Security","authors":"B. A. Adeoye, A. Fadesire, P. Nyam, G. Olukotun, Z. Labbo, J. Ahmadu, C. Egbulefu, M. Shanu, A. K. Busari, C. Mbochi","doi":"10.54536/ajfst.v2i2.1932","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1932","url":null,"abstract":"Due to postharvest losses on fresh produce, most farmers apply simple and affordable open sun-drying in-between harvest and the final consumers but this method causes the growth of mold and fungi in processed food. Hence, the objective of this study was to isolate and characterize molds associated with the drying of plantain chips, and post-drying handling of catfish and cassava peels using standard laboratory procedures. One gram (1gm) of respective samples of plantain chips, dried fish, and cassava peel was taken and crushed in a mortar, 1g of each was serially diluted up 10-6 fold, and 0.1mL of each was pour-plated in potato dextrose agar modified with chloramphenicol and incubated for 72 hours at 280C. Thereafter, discrete colonies were counted and characterized using standard laboratory procedures. A total of eight fungal isolates were identified which were Aspergillus flavus, Rhizopus sp., Aspergillus niger, Fusarium sp., Penicillium digitatum, Aspergillus fumigatus, Mucor sp., Neurospora sp. The mean fungal counts of cassava peels revealed that the samples recorded the highest mean fungal counts which were by Mucor sp. (24.1x106 Cfu/g) while Catfish had the lowest overall mean counts (3.2x106 Cfu/g). But Aspergillus niger had the lowest counts of (2.7x106 Cfu/g) in plantain chips. The total mean fungal count at ratio: catfish (31.4), plantain chips (37.6), and cassava peel (111). In conclusion, several findings from this work showed that samples dried under the sun in the studied area were contaminated with mycotoxin-producing microbes that could lead to their early decay, deterioration and loss of nutrients.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73648047","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 : 2023-08-29DOI: 10.54536/ajfst.v2i2.1878
Haruna H Gurama
The present study aimed to investigate the physicochemical properties of spent engine oil polluted soil sites in Bali and its Environs, Taraba State, Nigeria. The result revealed the particle size distribution show that polluted soils were categorized by relatively high sand content ranging from 30.2 – 80.2 %, and an average mean 58.08 %; silt 15.3-65.1 % (34.88 %) and clay 3.0-11.6 % (7.04 %). The textural descriptions of soils from the study sites were mostly sandy loam. The soil samples from Bali 1, Bali 2, Maihula, Garba Chede and Gazabu were of varying texture; sandy loam, loamy sand, sandy loam, silt loam and loamy respectively. The physicochemical properties of the soil samples show the temperature ranges from 31.33 - 31.58 0C with Garba Chede and Bali 2 having the lowest and highest respectively. The pH range between 5.6 - 6.2 with Bali 1 and Bali 2 having the lowest and highest respectively. The result shows that the soil samples are all slightly acidic. Samples from Bali 2 and Bali 1 were discovered to be the highest with 69.5% and least with 68.1% respectively for humidity. The electrical conductivity of the soil range is 1027.25 µs/cm and 474.0 µs/cm with Garba Chede and Gazabu having the highest and lowest respectively. The amount of total dissolved solid range is 14.5 – 30.0 mg/L making Gazabu have the highest lowest and Garba Chede the highest. Bali 1 and Bali 2 have the Cu range values of 3.500 and 1.080 ppm, showing the highest and lowest respectively. Pb and Cr were not detected in the samples.
{"title":"Determination of Physicochemical Properties of Spent Engine Oil Polluted Soils Sites in Bali and its Environs, Taraba State, Nigeria","authors":"Haruna H Gurama","doi":"10.54536/ajfst.v2i2.1878","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1878","url":null,"abstract":"The present study aimed to investigate the physicochemical properties of spent engine oil polluted soil sites in Bali and its Environs, Taraba State, Nigeria. The result revealed the particle size distribution show that polluted soils were categorized by relatively high sand content ranging from 30.2 – 80.2 %, and an average mean 58.08 %; silt 15.3-65.1 % (34.88 %) and clay 3.0-11.6 % (7.04 %). The textural descriptions of soils from the study sites were mostly sandy loam. The soil samples from Bali 1, Bali 2, Maihula, Garba Chede and Gazabu were of varying texture; sandy loam, loamy sand, sandy loam, silt loam and loamy respectively. The physicochemical properties of the soil samples show the temperature ranges from 31.33 - 31.58 0C with Garba Chede and Bali 2 having the lowest and highest respectively. The pH range between 5.6 - 6.2 with Bali 1 and Bali 2 having the lowest and highest respectively. The result shows that the soil samples are all slightly acidic. Samples from Bali 2 and Bali 1 were discovered to be the highest with 69.5% and least with 68.1% respectively for humidity. The electrical conductivity of the soil range is 1027.25 µs/cm and 474.0 µs/cm with Garba Chede and Gazabu having the highest and lowest respectively. The amount of total dissolved solid range is 14.5 – 30.0 mg/L making Gazabu have the highest lowest and Garba Chede the highest. Bali 1 and Bali 2 have the Cu range values of 3.500 and 1.080 ppm, showing the highest and lowest respectively. Pb and Cr were not detected in the samples.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"269 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77698037","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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