António Elísio José, Heloisa Helena Chaves Carvalho, Rafael Francisco Nanelo, Philippa Nomagugu Ncube, José Maria Wiest
{"title":"Production and Microbiological and Sensory Quality of Food Based on Sheep (Ovis aries) Meat in an Agro-Ecological Family Farm","authors":"António Elísio José, Heloisa Helena Chaves Carvalho, Rafael Francisco Nanelo, Philippa Nomagugu Ncube, José Maria Wiest","doi":"10.12691/ajfst-11-3-3","DOIUrl":"https://doi.org/10.12691/ajfst-11-3-3","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81353819","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 : 2023-08-21DOI: 10.54536/ajfst.v2i2.1503
Wabi Tafa, A. Olaniyan
Onion (Allium cepa, L.) is one of Ethiopia’s highly cultivated vegetable crops. Farmers across the country sell their onions without grading them, which results in post-harvest losses during packing and transporting. As a result, modern technologies like engine-operated grading systems are essential. So, the design and development of an onion grading machine was undertaken at Asella Agricultural Engineering Research Center (AAERC). The physical and mechanical properties of the selected onion bulb variety were considered during the design. The developed grader consists of the mainframe, feeding hopper, grading unit, outlets, power source, and power transmission system. The cost of the grader was estimated to be 20,880.99 ETB and believed that it is simple in design, easy in operation, and found to be suitable for small and medium-scale farmers.
{"title":"Design and Development of an Engine Driven Onion Grading Machine","authors":"Wabi Tafa, A. Olaniyan","doi":"10.54536/ajfst.v2i2.1503","DOIUrl":"https://doi.org/10.54536/ajfst.v2i2.1503","url":null,"abstract":"Onion (Allium cepa, L.) is one of Ethiopia’s highly cultivated vegetable crops. Farmers across the country sell their onions without grading them, which results in post-harvest losses during packing and transporting. As a result, modern technologies like engine-operated grading systems are essential. So, the design and development of an onion grading machine was undertaken at Asella Agricultural Engineering Research Center (AAERC). The physical and mechanical properties of the selected onion bulb variety were considered during the design. The developed grader consists of the mainframe, feeding hopper, grading unit, outlets, power source, and power transmission system. The cost of the grader was estimated to be 20,880.99 ETB and believed that it is simple in design, easy in operation, and found to be suitable for small and medium-scale farmers.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79515530","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}
Brai Olivier, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Makebe Calister Wingang, Wiyeh Claudette Bakisu Muala, Desobgo Zangue Steve Carly, Nso Emmanuel Jong
{"title":"Production and Characterization of a Probiotic Sorghum Beverage Fermented with Lactic Acid Bacteria (Lactobacillus fermentum and Bifidobacterium bifidum) and Bil-bil","authors":"Brai Olivier, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Makebe Calister Wingang, Wiyeh Claudette Bakisu Muala, Desobgo Zangue Steve Carly, Nso Emmanuel Jong","doi":"10.12691/ajfst-11-3-2","DOIUrl":"https://doi.org/10.12691/ajfst-11-3-2","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77285063","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, Amal Z. Nasef, Rawan S. Arafa, Asmaa I. Bayomi
{"title":"Bioactive compounds and antioxidant activities of milk thistle (<i>Silybum marianum</i>) extract and their potential roles in the prevention of diet-induced obesity complications","authors":"Yousif A. Elhassaneen, Amal Z. Nasef, Rawan S. Arafa, Asmaa I. Bayomi","doi":"10.12691/ajfst-11-3-1","DOIUrl":"https://doi.org/10.12691/ajfst-11-3-1","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135310278","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}
Rose E. Kanfon, Flora J. Chadare, C. Pascal Agbangnan D., P. Azokpota
{"title":"Nutritional value and functional properties of leaves, petioles and roasted kernels of Tamarindus indica L. from Benin","authors":"Rose E. Kanfon, Flora J. Chadare, C. Pascal Agbangnan D., P. Azokpota","doi":"10.12691/ajfst-11-2-6","DOIUrl":"https://doi.org/10.12691/ajfst-11-2-6","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"105 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79199116","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 : 2023-06-14DOI: 10.54536/ajfst.v2i1.1508
Getachew Hailu, Shemsedin Abubeker
A nation’s development is frequently driven by its energy industry. It is alarming that firewood is still frequently utilized as the main source of energy for cooking in many nations, especially those that see a decline in forest cover. For the carbonization of biomass waste, a drum-type carbonizer adaptation was created. The potential for obtaining a biomass carbonization process is the subject of this research. Various agricultural waste products (such as sawdust, coffee husks, peanut shells, and millet stalks) have been heated up in a device called a carbonizer. These two residues’ biomass carbonization yields were calculated and found to be 37.5% and 60.98%, respectively, for sawdust and coffee husk.
{"title":"Adaptation and Performance Evaluation Closed Drum Type Carbonizer for Waste Biomass","authors":"Getachew Hailu, Shemsedin Abubeker","doi":"10.54536/ajfst.v2i1.1508","DOIUrl":"https://doi.org/10.54536/ajfst.v2i1.1508","url":null,"abstract":"A nation’s development is frequently driven by its energy industry. It is alarming that firewood is still frequently utilized as the main source of energy for cooking in many nations, especially those that see a decline in forest cover. For the carbonization of biomass waste, a drum-type carbonizer adaptation was created. The potential for obtaining a biomass carbonization process is the subject of this research. Various agricultural waste products (such as sawdust, coffee husks, peanut shells, and millet stalks) have been heated up in a device called a carbonizer. These two residues’ biomass carbonization yields were calculated and found to be 37.5% and 60.98%, respectively, for sawdust and coffee husk.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91187459","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":"Glycemic Indices, Vitamins of Flour and Sensory Properties of Stiff Dough (Swallow) from Processed, Ripe and Unripe Breadfruits (<i>Artocarpus altilis</i>)","authors":"Eke-Ejiofor J, Friday U. B, Anumba N. L","doi":"10.12691/ajfst-11-2-4","DOIUrl":"https://doi.org/10.12691/ajfst-11-2-4","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135449417","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":"Innovation in Focus Group Research","authors":"Valeria Berrondo, A. Gámbaro","doi":"10.12691/ajfst-11-2-3","DOIUrl":"https://doi.org/10.12691/ajfst-11-2-3","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84604659","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 : 2023-05-07DOI: 10.54536/ajfst.v2i1.1564
Ojeaga Imohiosen
The present study was aimed to investigate the bioactive constituents and antibacterial efficacy of Justicia carnea leaf aqueous extracts on some pathogenic organisms involved in causing infections in humans. The antimicrobial and medicinal properties was examined through phytochemical screening of the plants constituents using standard qualitative methods and conducting bioassay on target bacteria of medical importance such as Escherichia coli, Salmonella typhi, Staphylococcus aureus, Klebsiella pneumonia and Pseudomonas aeruginosa using the agar well diffusion method. The screening revealed that tannins, saponins and alkaloids is highly detected followed by flavonoids that is moderately detected whereas phlobatannins, phenol and volatile oils are present in low amount. The result shows that the leaf extract was active against S. aureus, K. pneumonia, S. typhi, E. coli and P. aeruginosa measuring clear zones of inhibition 26.0mm, 22.0mm, 20.0mm, 18.0mm and 18.0mm respectively. Hence, the extracts exhibit strong antibacterial activity and could be used as a preventive and curative measures to common diseases related to the test organisms.
{"title":"Phytochemical Analysis on Aqueous Leaf Extract of Justicia carnea (Acanthaceae) and its Antibacterial Activity on Some Isolated Bacterial","authors":"Ojeaga Imohiosen","doi":"10.54536/ajfst.v2i1.1564","DOIUrl":"https://doi.org/10.54536/ajfst.v2i1.1564","url":null,"abstract":"The present study was aimed to investigate the bioactive constituents and antibacterial efficacy of Justicia carnea leaf aqueous extracts on some pathogenic organisms involved in causing infections in humans. The antimicrobial and medicinal properties was examined through phytochemical screening of the plants constituents using standard qualitative methods and conducting bioassay on target bacteria of medical importance such as Escherichia coli, Salmonella typhi, Staphylococcus aureus, Klebsiella pneumonia and Pseudomonas aeruginosa using the agar well diffusion method. The screening revealed that tannins, saponins and alkaloids is highly detected followed by flavonoids that is moderately detected whereas phlobatannins, phenol and volatile oils are present in low amount. The result shows that the leaf extract was active against S. aureus, K. pneumonia, S. typhi, E. coli and P. aeruginosa measuring clear zones of inhibition 26.0mm, 22.0mm, 20.0mm, 18.0mm and 18.0mm respectively. Hence, the extracts exhibit strong antibacterial activity and could be used as a preventive and curative measures to common diseases related to the test organisms.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89755717","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 : 2023-04-11DOI: 10.54536/ajfst.v2i1.1025
Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture (USDA). Bambara groundnut was submerged in sterile water, inoculated with the starter culture containing 106 CFU/mL, and allowed to stand for 3 days. Bambara milk was produced by wet-milling the nut and the resulting paste cooked on medium heat for 20 min and strained with cheesecloth to remove the particles. Milk from non-inoculated Bambara nut and cow milk was used as positive and negative controls for sensory characteristics and nutritional comparison. The nutritional and sensory profile was compared to meet WHO recommended daily intake (RDA) with cow milk. Proximate composition of the samples ranged from 20.80 - 19.70, 57.20 - 52.25, 6.80 - 8.79% and 368.10 - 425.10 Kcal/100g for protein, carbohydrate, fat and energy, respectively. Results show that protein content of the fermented Bambara milk (19.70) was higher than cow milk (3.4) while fat content (8.79) was higher compared to cow milk (3.6 g/100g). Amino acids content ranged from 3.90 - 5.00, 9.00 - 14.20, 5.62 - 6.80, 0.6 – 0.92, 17.20 – 19.50, 3.35 – 3.80, 2.50 – 3.00, 3.80 – 4.15, 7.00 – 8.00, 2.90 – 4.50, 2.80 – 3.20, 4.80 – 5.10, 3.80 – 4.50, 2.60 – 3.80, 2.60 – 4.00, 3.50 – 3.90 and 4.10 – 4.85 for alanine, arginine, aspartic acid, cystine, glutamic acid, histidine, isoluecine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine, respectively. In-vitro protein digestibility increased from 70.74 - 89.70%, while anti-nutritional factors decreased from 4.72 – 2.08, 870.30 – 383.70, 1470.15 – 1023.10 and 1.85 – 0.55 mg/100g for tannin, polyphenol, phytate, oxalate and trypsin inhibition activity, respectively. Intensities of the sensory attributes was assessed based on parameters of appearance, aroma, mouth feel, consistency and overall acceptability using a nine-point Hedonic scale rating, and the results found to compare favorably with cow milk.
{"title":"Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut","authors":"","doi":"10.54536/ajfst.v2i1.1025","DOIUrl":"https://doi.org/10.54536/ajfst.v2i1.1025","url":null,"abstract":"Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture (USDA). Bambara groundnut was submerged in sterile water, inoculated with the starter culture containing 106 CFU/mL, and allowed to stand for 3 days. Bambara milk was produced by wet-milling the nut and the resulting paste cooked on medium heat for 20 min and strained with cheesecloth to remove the particles. Milk from non-inoculated Bambara nut and cow milk was used as positive and negative controls for sensory characteristics and nutritional comparison. The nutritional and sensory profile was compared to meet WHO recommended daily intake (RDA) with cow milk. Proximate composition of the samples ranged from 20.80 - 19.70, 57.20 - 52.25, 6.80 - 8.79% and 368.10 - 425.10 Kcal/100g for protein, carbohydrate, fat and energy, respectively. Results show that protein content of the fermented Bambara milk (19.70) was higher than cow milk (3.4) while fat content (8.79) was higher compared to cow milk (3.6 g/100g). Amino acids content ranged from 3.90 - 5.00, 9.00 - 14.20, 5.62 - 6.80, 0.6 – 0.92, 17.20 – 19.50, 3.35 – 3.80, 2.50 – 3.00, 3.80 – 4.15, 7.00 – 8.00, 2.90 – 4.50, 2.80 – 3.20, 4.80 – 5.10, 3.80 – 4.50, 2.60 – 3.80, 2.60 – 4.00, 3.50 – 3.90 and 4.10 – 4.85 for alanine, arginine, aspartic acid, cystine, glutamic acid, histidine, isoluecine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine, respectively. In-vitro protein digestibility increased from 70.74 - 89.70%, while anti-nutritional factors decreased from 4.72 – 2.08, 870.30 – 383.70, 1470.15 – 1023.10 and 1.85 – 0.55 mg/100g for tannin, polyphenol, phytate, oxalate and trypsin inhibition activity, respectively. Intensities of the sensory attributes was assessed based on parameters of appearance, aroma, mouth feel, consistency and overall acceptability using a nine-point Hedonic scale rating, and the results found to compare favorably with cow milk.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84939641","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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