In recent time, the consumption of fruits and vegetables has raised, the variety of pathogens of fresh fruits and vegetables has enhanced, and it's believed that pathogens are capable to resisting the stress conditions that are major causes of fresh produce related food-borne ill health. In order to ensure microbial safety and reduce nutrient loss, non-thermal plasma technology has received increasing attention in food preservation applications. Non-thermal plasma has high reactivity and has potential applications in food safety, nutritional quality and environmental safety. Plasma activated water (PAW) abundant source of reactive oxygen species (ROS) and reactive nitrogen species, which can inactive the microorganisms. In addition to its bactericidal activity, it can also be used to degrade pesticide residues and antibiotic residues in water and packaging materials. Non-thermal plasma is applied to water to generate plasma-activated water, potentially applied in fruits and vegetables in recent years. PAW has been successfully applied as washing agent or disinfect agent in fruits and vegetables. In addition, it can inactivate food-borne pathogens on fruit and vegetable contact surfaces and on fruits and vegetables without adverse effect on the environment and human health. Reported findings indicates that plasma activated water has the least affect the sensory parameters and quality of fruits and vegetables. Therefore, it can be potentially applied in fruits and vegetables industry as substitute of traditional washing agent i.e. chlorinated water, quaternary ammonium salts etc. Furthermore, High bactericidal ability and easy to produce plasma activated water function can be used in every food field, such as meat, dairy products, fruits and vegetables and grains. However, the chemistry of PAW is taken into account to be extraordinarily complicated, and controlling the reaction is one in all the challenges for future analysis. Furthermore, it also requires from regulatory agencies to generally recognize as a safe (GRAS) status.
{"title":"Effect of Plasma Activated Water (PAW) on Fruits and Vegetables","authors":"H. Sharma, Arpit Patel, M. Pal","doi":"10.12691/AJFN-9-2-1","DOIUrl":"https://doi.org/10.12691/AJFN-9-2-1","url":null,"abstract":"In recent time, the consumption of fruits and vegetables has raised, the variety of pathogens of fresh fruits and vegetables has enhanced, and it's believed that pathogens are capable to resisting the stress conditions that are major causes of fresh produce related food-borne ill health. In order to ensure microbial safety and reduce nutrient loss, non-thermal plasma technology has received increasing attention in food preservation applications. Non-thermal plasma has high reactivity and has potential applications in food safety, nutritional quality and environmental safety. Plasma activated water (PAW) abundant source of reactive oxygen species (ROS) and reactive nitrogen species, which can inactive the microorganisms. In addition to its bactericidal activity, it can also be used to degrade pesticide residues and antibiotic residues in water and packaging materials. Non-thermal plasma is applied to water to generate plasma-activated water, potentially applied in fruits and vegetables in recent years. PAW has been successfully applied as washing agent or disinfect agent in fruits and vegetables. In addition, it can inactivate food-borne pathogens on fruit and vegetable contact surfaces and on fruits and vegetables without adverse effect on the environment and human health. Reported findings indicates that plasma activated water has the least affect the sensory parameters and quality of fruits and vegetables. Therefore, it can be potentially applied in fruits and vegetables industry as substitute of traditional washing agent i.e. chlorinated water, quaternary ammonium salts etc. Furthermore, High bactericidal ability and easy to produce plasma activated water function can be used in every food field, such as meat, dairy products, fruits and vegetables and grains. However, the chemistry of PAW is taken into account to be extraordinarily complicated, and controlling the reaction is one in all the challenges for future analysis. Furthermore, it also requires from regulatory agencies to generally recognize as a safe (GRAS) status.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"18 1","pages":"60-68"},"PeriodicalIF":0.0,"publicationDate":"2021-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75614107","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}
Nwajagu I.U, A. Garba, Nzelibe H.C, Chukwuekezie N.E, Abah C.R, Umar A.T, Anarado C.S, Kahu J.C, A. Olagunju, Oladejo A.A, I. Bashiru
The promotion and consumption of underutilized legumes could help mitigate food insecurity and alleviate malnutrition in developing countries. In this study, the effect of processing on the nutritional, anti-nutritional and functional properties of Mucuna flagellipes seed flour was determined. The proximate composition of the samples showed that the flours had a range of 7.37 to 11.46 % moisture, 18.21 to 28.53% crude protein, 2.93 to 3.97% fat, 8.06 to 12.90% crude fibre, 2.74 to 4.69% ash, 38.45 to 59.09% carbohydrate, and 1446.34 to 1285.43KJ/100g energy. Profile of the amino acid showed that the lysine, leucine, tryptophan and aspartic acid in the unprocessed flour were significantly (P ≤ 0.05) reduced by roasting. The vitamin composition of the samples showed that vitamin A, vitamin C and vitamin E varied between; 0.15 to 3.46 mg/100g, 0.03 to 85.54 mg/100g, 3.41 to 14.24mg/100g respectively. The mineral composition of the flours showed that the calcium, potassium, phosphorus, magnesium, iron and zinc contents of the samples varied between 132.02 to 167.00mg/100g, 85.91 to 145.00mg/100g, 80.95 to 132.87mg/100g; 83.74 to 145.19mg/100g, 19.90 to 33.16mg/100g and 3.96 to 6.26mg/100g, respectively. The following mineral ratios were lower than the reference balance (ideal) and also lower than the minimum in the acceptable ideal range: Ca/Mg, Ca/K, Ca/P and [K ⁄(Ca+Mg)] for all the seed flours except for Ca/P mineral ratio whose value for the roasted seed flour falls within the acceptable ideal range. The mineral safety index showed that Ca, Mg, P and Zn were all lower than the standards for all the seed flours, whereas Fe was higher than the standard in all the seed flour. The anti-nutritional factors of the samples were significantly (P ≤ 0.05) reduced by autoclaving and roasting than by boiling and soaking methods. The calculated molar ratios of phytate:calcium, phytate:iron, phytate:zinc, oxalate:calcium and [Phytate][Calcium]/[Zinc] were below the critical value and this indicate that the bioavailability of calcium, iron, and zinc in the raw and processed seed flour could be high. The nutrient composition of the flour suggests that it has the potential to be used as both nutritional supplements and functional ingredients in the preparation of a number of baked and complementary food products.
{"title":"Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria","authors":"Nwajagu I.U, A. Garba, Nzelibe H.C, Chukwuekezie N.E, Abah C.R, Umar A.T, Anarado C.S, Kahu J.C, A. Olagunju, Oladejo A.A, I. Bashiru","doi":"10.12691/AJFN-9-1-7","DOIUrl":"https://doi.org/10.12691/AJFN-9-1-7","url":null,"abstract":"The promotion and consumption of underutilized legumes could help mitigate food insecurity and alleviate malnutrition in developing countries. In this study, the effect of processing on the nutritional, anti-nutritional and functional properties of Mucuna flagellipes seed flour was determined. The proximate composition of the samples showed that the flours had a range of 7.37 to 11.46 % moisture, 18.21 to 28.53% crude protein, 2.93 to 3.97% fat, 8.06 to 12.90% crude fibre, 2.74 to 4.69% ash, 38.45 to 59.09% carbohydrate, and 1446.34 to 1285.43KJ/100g energy. Profile of the amino acid showed that the lysine, leucine, tryptophan and aspartic acid in the unprocessed flour were significantly (P ≤ 0.05) reduced by roasting. The vitamin composition of the samples showed that vitamin A, vitamin C and vitamin E varied between; 0.15 to 3.46 mg/100g, 0.03 to 85.54 mg/100g, 3.41 to 14.24mg/100g respectively. The mineral composition of the flours showed that the calcium, potassium, phosphorus, magnesium, iron and zinc contents of the samples varied between 132.02 to 167.00mg/100g, 85.91 to 145.00mg/100g, 80.95 to 132.87mg/100g; 83.74 to 145.19mg/100g, 19.90 to 33.16mg/100g and 3.96 to 6.26mg/100g, respectively. The following mineral ratios were lower than the reference balance (ideal) and also lower than the minimum in the acceptable ideal range: Ca/Mg, Ca/K, Ca/P and [K ⁄(Ca+Mg)] for all the seed flours except for Ca/P mineral ratio whose value for the roasted seed flour falls within the acceptable ideal range. The mineral safety index showed that Ca, Mg, P and Zn were all lower than the standards for all the seed flours, whereas Fe was higher than the standard in all the seed flour. The anti-nutritional factors of the samples were significantly (P ≤ 0.05) reduced by autoclaving and roasting than by boiling and soaking methods. The calculated molar ratios of phytate:calcium, phytate:iron, phytate:zinc, oxalate:calcium and [Phytate][Calcium]/[Zinc] were below the critical value and this indicate that the bioavailability of calcium, iron, and zinc in the raw and processed seed flour could be high. The nutrient composition of the flour suggests that it has the potential to be used as both nutritional supplements and functional ingredients in the preparation of a number of baked and complementary food products.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"30 2 1","pages":"49-59"},"PeriodicalIF":0.0,"publicationDate":"2021-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77511225","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}
Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri, G. Amani
Background and objectives: Green vegetables are considered an important source of some nutritionally constituents that have health benefits. Generally, food composition databases related to raw foods are available, but data on cooked foods in Cote d’Ivoire are still lacking. The current study aimed to evaluate antioxidant compounds, Fatty acids and determine nutritional profile using the LIM and SAIN system of Solanum nigrum leaves before and after boiling. Materials and Methods: The leaves were subjected to boiling in cooker for 10, 15 and 20 min. Fatty acids and carotenoids and were determined according to standard methods for nutritional guidelines. Results The polyunsaturated, unsaturated fatty, omega-6 and omega-3, were investigated and the results obtained were as follow: (880.52 ± 0.06 - 3634.32 ± 3.20 mg /100g), (1047.03±0.63-2466.76 ± 0.48 mg/ 100g), (177.96 ± 0.33 - 1415.42 ± 0.31 mg/100 g), (459.21 ± 0.31-969.29± 0.05 mg/100g). The Carotenoids, β-Carotene and lycopene contents were high with remarkable amount (65.70 ± 0.12 - 37.38 ±0.03 mg / 100g), (17.65 ± 0.12 - 26.37 ±0.31 mg / 100g) and (1.64 ± 0.03 - 6.33 ± 0.01 mg / 100g). All samples have score SAIN > 5 and LIM score <7.5, profile recommended for health. Conclusion: These results revealed that Solanum nigrum leaves was important source of some nutritionally constituent. However, longer time of boiling (higher than 10 min) caused negative impacts by reducing nutritive compounds. It suggested that the recommended time for domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.
{"title":"Nutritional Quality of Solanum nigrum L. Leaves during Traditional Boiling","authors":"Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri, G. Amani","doi":"10.12691/AJFN-9-1-6","DOIUrl":"https://doi.org/10.12691/AJFN-9-1-6","url":null,"abstract":"Background and objectives: Green vegetables are considered an important source of some nutritionally constituents that have health benefits. Generally, food composition databases related to raw foods are available, but data on cooked foods in Cote d’Ivoire are still lacking. The current study aimed to evaluate antioxidant compounds, Fatty acids and determine nutritional profile using the LIM and SAIN system of Solanum nigrum leaves before and after boiling. Materials and Methods: The leaves were subjected to boiling in cooker for 10, 15 and 20 min. Fatty acids and carotenoids and were determined according to standard methods for nutritional guidelines. Results The polyunsaturated, unsaturated fatty, omega-6 and omega-3, were investigated and the results obtained were as follow: (880.52 ± 0.06 - 3634.32 ± 3.20 mg /100g), (1047.03±0.63-2466.76 ± 0.48 mg/ 100g), (177.96 ± 0.33 - 1415.42 ± 0.31 mg/100 g), (459.21 ± 0.31-969.29± 0.05 mg/100g). The Carotenoids, β-Carotene and lycopene contents were high with remarkable amount (65.70 ± 0.12 - 37.38 ±0.03 mg / 100g), (17.65 ± 0.12 - 26.37 ±0.31 mg / 100g) and (1.64 ± 0.03 - 6.33 ± 0.01 mg / 100g). All samples have score SAIN > 5 and LIM score <7.5, profile recommended for health. Conclusion: These results revealed that Solanum nigrum leaves was important source of some nutritionally constituent. However, longer time of boiling (higher than 10 min) caused negative impacts by reducing nutritive compounds. It suggested that the recommended time for domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"35 1","pages":"43-48"},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87125662","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}
V. D. Guiama, J. Koubé, E. Ngah, R. G. Beka, J. Bindzi
White cheeses made using extract from Solanum aethiopicum shum or calf rennet were compared for their microbiological, physicochemical, rheological, and sensory characteristics. Except Staphylococcus aureus which was higher in cheese manufactured with Solanum extract, the microbiological parameter values (coliforms, Lactobacillus spp, Listeria monocytogenes, yeasts/moulds, Escherichia coli, sulfito-reducer germs, Salmonella spp) were similar in all cheeses. In the same way, chemical parameter values (pH, ash, proteins, fats and sugar) were equivalent. Soluble nitrogen values were observed to be higher in the cheese made using Solanum extract than in the cheese made using calf rennet. The values for the non-protein nitrogen did not exhibit any difference according to the type of coagulant used. Textural profile showed different behaviour. However, cheese made with 1x Solanum (low quantity of extract) was close to calf rennet-based cheese. Such a trend was observed for the following parameters: cohesiveness, springiness, chewiness and adhesive strength. Cheese made with calf rennet was statistically harder than that made with Solanum extract. This hardness decreased with Solanum extract quantity. The values for sensory parameters did not show any difference between the 1x Solanum extract and calf rennet, excluding texture (hard, friability and soft). Therefore, the results suggest that Solanum extract might be used successfully to make cheese of acceptable nutritional quality.
{"title":"S olanum aethiopicum Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese","authors":"V. D. Guiama, J. Koubé, E. Ngah, R. G. Beka, J. Bindzi","doi":"10.12691/AJFN-9-1-5","DOIUrl":"https://doi.org/10.12691/AJFN-9-1-5","url":null,"abstract":"White cheeses made using extract from Solanum aethiopicum shum or calf rennet were compared for their microbiological, physicochemical, rheological, and sensory characteristics. Except Staphylococcus aureus which was higher in cheese manufactured with Solanum extract, the microbiological parameter values (coliforms, Lactobacillus spp, Listeria monocytogenes, yeasts/moulds, Escherichia coli, sulfito-reducer germs, Salmonella spp) were similar in all cheeses. In the same way, chemical parameter values (pH, ash, proteins, fats and sugar) were equivalent. Soluble nitrogen values were observed to be higher in the cheese made using Solanum extract than in the cheese made using calf rennet. The values for the non-protein nitrogen did not exhibit any difference according to the type of coagulant used. Textural profile showed different behaviour. However, cheese made with 1x Solanum (low quantity of extract) was close to calf rennet-based cheese. Such a trend was observed for the following parameters: cohesiveness, springiness, chewiness and adhesive strength. Cheese made with calf rennet was statistically harder than that made with Solanum extract. This hardness decreased with Solanum extract quantity. The values for sensory parameters did not show any difference between the 1x Solanum extract and calf rennet, excluding texture (hard, friability and soft). Therefore, the results suggest that Solanum extract might be used successfully to make cheese of acceptable nutritional quality.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"19 1","pages":"31-42"},"PeriodicalIF":0.0,"publicationDate":"2021-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74775261","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}
Désirée A. Gouekou, Serge S. Guédé, M. Gbogbo, E. Agbo, D. N’dri, Albarin G. Gbogouri
Leafy vegetables contain nutrients and micronutrients that are essential for the proper functioning of the body of living things. The latter can be affected when cooking leafy vegetables. The objective of this work was therefore to study the impact of varying cooking parameters of sweet potato leaves on body mass and hematological and biochemical parameters in the rats. To do this, the sweet potato leaves were cooked in 500 ml of water according to three cooking conditions by varying the leaf quantity and the cooking time: cooking n° 1 (300 g; 7.93 min), cooking n° 2 (400 g; 10 min) and cooking n° 3 (441.4 g; 15.07 min). Contents of protein, fiber, vitamin C, β-carotene, vitamin B9, polyphenol, flavonoid, iron and zinc of the precooked leaves were determined. The female rats were divided on the basis of their body weight into 4 groups of 5 rats each and were fed with pellets (reference food). The control batch received distilled water. Batches 1, 2 and 3 received, by force-feeding for 30 days, aqueous extracts of sweet potato leaves from cooking n° 1, cooking n° 2 and cooking n° 3, respectively. During the experiment, three blood samples were taken (day 0, day 15 and day 30) to assess the levels of white blood cells, red blood cells, hemoglobin, blood platelets and serum iron, and blood sugar. The results indicated that the aqueous extracts of precooked sweet potato leaves caused an increase in weight and, levels of hematological parameters and serum iron, and a decrease in blood sugar in rats. In addition, the cooking conditions of sweet potato leaves significantly influenced the weight and the levels of hemoglobin, blood platelet and serum iron in rats; while they did not significantly affect blood sugar and levels of white blood cell and red blood cell in rats. The cooking condition which gave the most satisfactory results was cooking n° 3 (441.4 g; 15.07 min). These results suggest that sweet potato leaves could be used in the treatment of anaemia, and hypertension, hence their importance in nutrition and health. However, it would be necessary to adopt a cooking condition that best preserves the virtues of sweet potato leaves.
{"title":"Impact of Cooking Conditions of Sweet Potato Leaves (Ipomoea batatas) on the Hematological and Biochemical Parameters of the Rats (Wistar)","authors":"Désirée A. Gouekou, Serge S. Guédé, M. Gbogbo, E. Agbo, D. N’dri, Albarin G. Gbogouri","doi":"10.12691/AJFN-9-1-4","DOIUrl":"https://doi.org/10.12691/AJFN-9-1-4","url":null,"abstract":"Leafy vegetables contain nutrients and micronutrients that are essential for the proper functioning of the body of living things. The latter can be affected when cooking leafy vegetables. The objective of this work was therefore to study the impact of varying cooking parameters of sweet potato leaves on body mass and hematological and biochemical parameters in the rats. To do this, the sweet potato leaves were cooked in 500 ml of water according to three cooking conditions by varying the leaf quantity and the cooking time: cooking n° 1 (300 g; 7.93 min), cooking n° 2 (400 g; 10 min) and cooking n° 3 (441.4 g; 15.07 min). Contents of protein, fiber, vitamin C, β-carotene, vitamin B9, polyphenol, flavonoid, iron and zinc of the precooked leaves were determined. The female rats were divided on the basis of their body weight into 4 groups of 5 rats each and were fed with pellets (reference food). The control batch received distilled water. Batches 1, 2 and 3 received, by force-feeding for 30 days, aqueous extracts of sweet potato leaves from cooking n° 1, cooking n° 2 and cooking n° 3, respectively. During the experiment, three blood samples were taken (day 0, day 15 and day 30) to assess the levels of white blood cells, red blood cells, hemoglobin, blood platelets and serum iron, and blood sugar. The results indicated that the aqueous extracts of precooked sweet potato leaves caused an increase in weight and, levels of hematological parameters and serum iron, and a decrease in blood sugar in rats. In addition, the cooking conditions of sweet potato leaves significantly influenced the weight and the levels of hemoglobin, blood platelet and serum iron in rats; while they did not significantly affect blood sugar and levels of white blood cell and red blood cell in rats. The cooking condition which gave the most satisfactory results was cooking n° 3 (441.4 g; 15.07 min). These results suggest that sweet potato leaves could be used in the treatment of anaemia, and hypertension, hence their importance in nutrition and health. However, it would be necessary to adopt a cooking condition that best preserves the virtues of sweet potato leaves.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"1 1","pages":"23-30"},"PeriodicalIF":0.0,"publicationDate":"2021-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89160300","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}
Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mba Anthonia Nkiruka, Madukwe Ebelechukwu Judith, Ekwealor Ikechukwu Amechi
Fermented food condiments are sources of proteins and vitamins and are added as spices or sauces to food for flavour or taste enhancers. The major fermenting microorganisms, Bacillus species, produce proteolytic enzymes that hydrolyze proteins and amino acids and peptides. Methionine is the most essential amino acid for chicken feeds and can be produced by Bacillus species. The screening of methionine-producing microorganisms from Nigerian fermented food condiments and the effect of some cultural parameters on methionine accumulation were conducted. Bacterial organisms isolated from fermented food condiments, ogiri and okpeye, were screened for methionine producers on minimal solid agar medium seeded with auxotrophic Escherichia coli and in submerged medium. The effects of medium to fermenter volume ratio, inoculum size, carbon and nitrogen sources on methionine accumulation by the isolates were investigated. Of the five methionine producers recovered, two of the active isolates identified as Bacillus pumilus and Bacillus amyloliquefaciens were used for methionine production. A 20.0ml fermentation medium and 5.0% inoculum size gave the highest methionine accumulation by the Bacillus species. At 8.0% glucose and 4.0% ammonium sulphate concentrations, methionine yields of 5.22mg/ml and 5.50mg/ml were accumulated in the broth cultures of B. pumilus and B. amyloliquefaciens respectively. B. pumilus and B. amyloliquefaciens recovered from Nigerian fermented food condiments were observed to produce methionine and the optimization of some cultural parameters enhanced methionine accumulation by the Bacillus species.
{"title":"Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation","authors":"Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mba Anthonia Nkiruka, Madukwe Ebelechukwu Judith, Ekwealor Ikechukwu Amechi","doi":"10.12691/ajfn-9-1-3","DOIUrl":"https://doi.org/10.12691/ajfn-9-1-3","url":null,"abstract":"Fermented food condiments are sources of proteins and vitamins and are added as spices or sauces to food for flavour or taste enhancers. The major fermenting microorganisms, Bacillus species, produce proteolytic enzymes that hydrolyze proteins and amino acids and peptides. Methionine is the most essential amino acid for chicken feeds and can be produced by Bacillus species. The screening of methionine-producing microorganisms from Nigerian fermented food condiments and the effect of some cultural parameters on methionine accumulation were conducted. Bacterial organisms isolated from fermented food condiments, ogiri and okpeye, were screened for methionine producers on minimal solid agar medium seeded with auxotrophic Escherichia coli and in submerged medium. The effects of medium to fermenter volume ratio, inoculum size, carbon and nitrogen sources on methionine accumulation by the isolates were investigated. Of the five methionine producers recovered, two of the active isolates identified as Bacillus pumilus and Bacillus amyloliquefaciens were used for methionine production. A 20.0ml fermentation medium and 5.0% inoculum size gave the highest methionine accumulation by the Bacillus species. At 8.0% glucose and 4.0% ammonium sulphate concentrations, methionine yields of 5.22mg/ml and 5.50mg/ml were accumulated in the broth cultures of B. pumilus and B. amyloliquefaciens respectively. B. pumilus and B. amyloliquefaciens recovered from Nigerian fermented food condiments were observed to produce methionine and the optimization of some cultural parameters enhanced methionine accumulation by the Bacillus species.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72926837","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}
Clarisse S. Compaoré, Fidèle Wend-bénédo Tapsoba, C. Parkouda, René Kompaore, R. G. Bayili, B. Diawara, A. Savadogo, L. Jespersen, H. Sawadogo-Lingani
Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and to study the biochemical and microbiological characteristics of raw milk and curdled milk. Microbiological and biochemical characteristics of the products were determined using standard methods. Biodiversity of lactic acid bacteria in curdled milk was determined using (GTG) 5-PCR and 16S rRNA gene sequencing. Processing of curdled milk takes place in calabashes or plastic containers, without heat treatment of raw milk. The fermentation is spontaneous and lasts for 24 - 48 h at ambient temperature. Biochemical analysis showed a low mean pH of curdled milk (4.34 ± 0.10) compared to that of raw milk (6.47 ± 0.02). Dry matter (DM), protein and lipid contents were respectively 7.85%; 16.96 g/L DM and 37.11 g/L DM for raw milk while those of curdled milk were 15.85%; 20.85 g/L DM and 27.03 g/L DM. An increase from 0.22 to 0.37 g/L DM of phosphorus and from 1.10 to 2.46 of calcium was observed with the fermentation. However, iron and zinc contents obtained were 0.55 mg/L DM and 1.97 mg/L DM for raw milk and 0.27 mg/L and 1.6 mg/L for curdled milk, respectively. Microbiological analyzes indicated a high number of aerobic mesophilic bacteria for raw milk (1.9. 107 UFC/mL) as for curdled milk (3.9. 108 UFC/mL). In addition, Enterobacteriaceae counts from raw milk and curdled milk were higher than the acceptable limit of 102 CFU/mL for dairy products. Lactobacillus fermentum, Enterococcus durans/feacium, Lactococcus lactis, Lactobacillus helveticus and Enterococcus feacalis were the predominant species identified in the curdled milk.
{"title":"Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso","authors":"Clarisse S. Compaoré, Fidèle Wend-bénédo Tapsoba, C. Parkouda, René Kompaore, R. G. Bayili, B. Diawara, A. Savadogo, L. Jespersen, H. Sawadogo-Lingani","doi":"10.12691/ajfn-9-1-2","DOIUrl":"https://doi.org/10.12691/ajfn-9-1-2","url":null,"abstract":"Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and to study the biochemical and microbiological characteristics of raw milk and curdled milk. Microbiological and biochemical characteristics of the products were determined using standard methods. Biodiversity of lactic acid bacteria in curdled milk was determined using (GTG) 5-PCR and 16S rRNA gene sequencing. Processing of curdled milk takes place in calabashes or plastic containers, without heat treatment of raw milk. The fermentation is spontaneous and lasts for 24 - 48 h at ambient temperature. Biochemical analysis showed a low mean pH of curdled milk (4.34 ± 0.10) compared to that of raw milk (6.47 ± 0.02). Dry matter (DM), protein and lipid contents were respectively 7.85%; 16.96 g/L DM and 37.11 g/L DM for raw milk while those of curdled milk were 15.85%; 20.85 g/L DM and 27.03 g/L DM. An increase from 0.22 to 0.37 g/L DM of phosphorus and from 1.10 to 2.46 of calcium was observed with the fermentation. However, iron and zinc contents obtained were 0.55 mg/L DM and 1.97 mg/L DM for raw milk and 0.27 mg/L and 1.6 mg/L for curdled milk, respectively. Microbiological analyzes indicated a high number of aerobic mesophilic bacteria for raw milk (1.9. 107 UFC/mL) as for curdled milk (3.9. 108 UFC/mL). In addition, Enterobacteriaceae counts from raw milk and curdled milk were higher than the acceptable limit of 102 CFU/mL for dairy products. Lactobacillus fermentum, Enterococcus durans/feacium, Lactococcus lactis, Lactobacillus helveticus and Enterococcus feacalis were the predominant species identified in the curdled milk.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"68 1","pages":"7-15"},"PeriodicalIF":0.0,"publicationDate":"2020-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77196515","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}
This study evaluated the proximate composition and sensory properties of pancakes produced from tigernut-cowpea flour blends. The samples were coded TCPA, TCPB, TCPC, TCPD, TCPE and TCPF for pancakes produced from 5, 10, 15, 20, 30, 40 and 50% cowpea substitutions respectively. Pancake samples coded WP, TP and CP were also respectively, produced from 100 % of wheat, tigernut and cowpea as controls. Standard methods were used for all used for the analysis. The diameter and thickness of the pancakes varied significantly (P≤0.05) from 114.45 - 145.05 mm and 2.00 - 3.90 mm respectively. Increase in thickness resulted in decrease in spread ration of the samples which ranged from 37.22 - 66.43 %. The proximate composition of the pancakes varied from 6.74 - 35.23, 4.68 - 10.55, 25.11 - 29.68, 1.08 - 2.05, 1.50 - 7.74 and 25.58 - 53.83 % for moisture, protein, fat, ash, crude fibre and carbohydrate respectively. The protein content increased significantly (P≤0.05) with increase in cowpea substitution. The energy value ranged from 370.51 - 484.69 Kcal/g, and can meet about 43 - 52 % and 34 - 41 % of the energy requirement of an adult male and female involved in moderate activity. Mean scores of the sensory attributes ranged from 5.35 - 6.30, 4.55 - 7.00, 4.85 - 7.00, 5.50 - 6.10, 5.15 -7.05, 6.00 - 6.55 and 5.60 - 6.55 respectively for aroma, appearance, colour, flavor, crunchiness, sweetness and overall acceptability. The pancakes were rich in nutrients and energy and were acceptable to the assessors regardless of the degree of substitution. Thus, offering a value addition to the less utilized root and legume.
{"title":"Physical, Proximate Composition and Sensory Properties of Tigernut-Cowpea Flour Pancakes","authors":"Obinna-Echem Pc, Wachukwu-Chikaodi Hi, C. Mah","doi":"10.12691/ajfn-9-1-1","DOIUrl":"https://doi.org/10.12691/ajfn-9-1-1","url":null,"abstract":"This study evaluated the proximate composition and sensory properties of pancakes produced from tigernut-cowpea flour blends. The samples were coded TCPA, TCPB, TCPC, TCPD, TCPE and TCPF for pancakes produced from 5, 10, 15, 20, 30, 40 and 50% cowpea substitutions respectively. Pancake samples coded WP, TP and CP were also respectively, produced from 100 % of wheat, tigernut and cowpea as controls. Standard methods were used for all used for the analysis. The diameter and thickness of the pancakes varied significantly (P≤0.05) from 114.45 - 145.05 mm and 2.00 - 3.90 mm respectively. Increase in thickness resulted in decrease in spread ration of the samples which ranged from 37.22 - 66.43 %. The proximate composition of the pancakes varied from 6.74 - 35.23, 4.68 - 10.55, 25.11 - 29.68, 1.08 - 2.05, 1.50 - 7.74 and 25.58 - 53.83 % for moisture, protein, fat, ash, crude fibre and carbohydrate respectively. The protein content increased significantly (P≤0.05) with increase in cowpea substitution. The energy value ranged from 370.51 - 484.69 Kcal/g, and can meet about 43 - 52 % and 34 - 41 % of the energy requirement of an adult male and female involved in moderate activity. Mean scores of the sensory attributes ranged from 5.35 - 6.30, 4.55 - 7.00, 4.85 - 7.00, 5.50 - 6.10, 5.15 -7.05, 6.00 - 6.55 and 5.60 - 6.55 respectively for aroma, appearance, colour, flavor, crunchiness, sweetness and overall acceptability. The pancakes were rich in nutrients and energy and were acceptable to the assessors regardless of the degree of substitution. Thus, offering a value addition to the less utilized root and legume.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"94 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2020-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83575212","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 objective of this study was to evaluate the hepatoprotective effects of black mulberry, white mulberry and cape gooseberry on the thioacetamide (TAA)-induced rats hepatocytes damage in vivo. The data showed that significant differences in the total phenolics and total flavonoids content, between the black mulberry, white mulberry and cape gooseberry. These findings revealed that black mulberry had more total antioxidant activity. The highest levels of glucose, fructose and arabinose were detected in white mulberry. The 54 male albino rats used separately into nine groups of 6 rats each group for 4 weeks as follows: Group 1 served as a normal control. Groups 2-9: Rats injected with TAA (100 mg/kg, i.p.) twice a week. Group 2 kept as positive control. Groups 3 and 4 were given 5 and 10 ml/kg b.w rat of black mulberry. Group 5 and 6 were administered 5 and 10 ml/kg b.w rat of white mulberry. Groups 7 and 8 received 5 and 10 ml/kg b.w rat of cape gooseberry. Finally, Group 9 was treated daily with silymarin (100 mg/kg). The effects were compared with a known hepatoprotective agent and silymarin. Alteration in the morphological and the levels of biochemical markers of hepatic damage were studied in the groups. TAA has elevated the liver function, kidney function, lipid profile and MDA levels and reduced the serum levels of albumin, HDL cholesterol, and CAT. Treatments with black mulberry, white mulberry and cape gooseberry juices brought back the altered levels of biochemical markers to the near normal levels at doses independently. Histological examination of the liver tissues confirmed the hepatoprotective effect of fruits juices. These results were documented by the amelioration signs in rat’s hepatic architecture. Conclusion: our study demonstrated the ameliorative effects of black mulberry, white mulberry and cape gooseberry juices against TAA induced hepatotoxicity in rats.
{"title":"Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats","authors":"H. H. A. El-Rahman, Nasra A. Abd-Elhak, N. Zaki","doi":"10.12691/AJFN-8-4-1","DOIUrl":"https://doi.org/10.12691/AJFN-8-4-1","url":null,"abstract":"The objective of this study was to evaluate the hepatoprotective effects of black mulberry, white mulberry and cape gooseberry on the thioacetamide (TAA)-induced rats hepatocytes damage in vivo. The data showed that significant differences in the total phenolics and total flavonoids content, between the black mulberry, white mulberry and cape gooseberry. These findings revealed that black mulberry had more total antioxidant activity. The highest levels of glucose, fructose and arabinose were detected in white mulberry. The 54 male albino rats used separately into nine groups of 6 rats each group for 4 weeks as follows: Group 1 served as a normal control. Groups 2-9: Rats injected with TAA (100 mg/kg, i.p.) twice a week. Group 2 kept as positive control. Groups 3 and 4 were given 5 and 10 ml/kg b.w rat of black mulberry. Group 5 and 6 were administered 5 and 10 ml/kg b.w rat of white mulberry. Groups 7 and 8 received 5 and 10 ml/kg b.w rat of cape gooseberry. Finally, Group 9 was treated daily with silymarin (100 mg/kg). The effects were compared with a known hepatoprotective agent and silymarin. Alteration in the morphological and the levels of biochemical markers of hepatic damage were studied in the groups. TAA has elevated the liver function, kidney function, lipid profile and MDA levels and reduced the serum levels of albumin, HDL cholesterol, and CAT. Treatments with black mulberry, white mulberry and cape gooseberry juices brought back the altered levels of biochemical markers to the near normal levels at doses independently. Histological examination of the liver tissues confirmed the hepatoprotective effect of fruits juices. These results were documented by the amelioration signs in rat’s hepatic architecture. Conclusion: our study demonstrated the ameliorative effects of black mulberry, white mulberry and cape gooseberry juices against TAA induced hepatotoxicity in rats.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"34 1","pages":"101-112"},"PeriodicalIF":0.0,"publicationDate":"2020-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74609039","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}
Okoma D.Muriel.J, K. K. J. Louis, R. Assa.Rebecca.
The present study aimed to determine the acceptability of crystalline sugars from the sap of coconut inflorescence (Cocos Nucifera.L) hybrids PB121+, PB113+ and cultivar GOA by the consumer. They were produced for 45, 40 and 35 minutes at temperatures ranging from 60-120; 60-140 and 60-160°C respectively for T1, T2 and T3 treatments. The results of the sensory characterization show that coconut sugars are better accepted than white (6.06) and brown (5.5) cane sugars. The perception of the descriptors reveals that coconut sugars as a whole have a finer texture than cane sugars. This increases their pleasantness in the mouth. Those from treatment 1 have a white color and are characterized by a subtle coconut aroma and a pronounced caramel aroma. The sugars from treatments 2 and 3 are blond and dark brown respectively, with a very pronounced coconut aroma. Thus, coconut sugar has organoleptic assets that make it an alternative to cane sugar. These properties make it an ingredient that can be used in pastry making for cakes, ice cream, in sweet culinary recipes and to sweeten drinks.
{"title":"Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire","authors":"Okoma D.Muriel.J, K. K. J. Louis, R. Assa.Rebecca.","doi":"10.12691/AJFN-8-3-6","DOIUrl":"https://doi.org/10.12691/AJFN-8-3-6","url":null,"abstract":"The present study aimed to determine the acceptability of crystalline sugars from the sap of coconut inflorescence (Cocos Nucifera.L) hybrids PB121+, PB113+ and cultivar GOA by the consumer. They were produced for 45, 40 and 35 minutes at temperatures ranging from 60-120; 60-140 and 60-160°C respectively for T1, T2 and T3 treatments. The results of the sensory characterization show that coconut sugars are better accepted than white (6.06) and brown (5.5) cane sugars. The perception of the descriptors reveals that coconut sugars as a whole have a finer texture than cane sugars. This increases their pleasantness in the mouth. Those from treatment 1 have a white color and are characterized by a subtle coconut aroma and a pronounced caramel aroma. The sugars from treatments 2 and 3 are blond and dark brown respectively, with a very pronounced coconut aroma. Thus, coconut sugar has organoleptic assets that make it an alternative to cane sugar. These properties make it an ingredient that can be used in pastry making for cakes, ice cream, in sweet culinary recipes and to sweeten drinks.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"14 1","pages":"90-100"},"PeriodicalIF":0.0,"publicationDate":"2020-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83448524","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}