The production of breakfast cereal was carried out using wheat, sesame, powdered milk and coconut flour. Five formulations of breakfast cereal were produced from the raw materials by mixing the samples in appropriate ratios designated with codes. The formulations were sample code 107: 95% wheat, 5% milk, 0% coconut, 0% sesame; sample code 302: 85% wheat, 10% milk, 1% coconut, 4% sesame; sample code 982: 75% wheat,1 5% milk, 5% coconut, 5% sesame, sample code 435: 65% wheat, 20% milk, 7% coconut, 8% sesame; and sample code 142: 55% wheat, 25% milk, 10% coconut, 10% sesame. Standard methods were used for the determination of moisture, protein, fat, ash, and carbohydrate. A 9 point hedonic scale was used to determine the sensory acceptability scores of the breakfast cereal formulations. Data generated were statistically analyzed using analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test (DMRT). The result of the proximate composition of the formulated breakfast cereal indicated significant differences among the samples. The results showed that the moisture content was generally low and ranged from 4.85 (%) to 5.52 (%).The protein content ranged from 14.50 (%) to 14.98 (%), the fat content ranged from 3.21 (%) to 4.73 (%), the result for ash content ranged from 1.38 (%) to 2.91 (%), crude fibre content ranged from 3.41 (%) to 5.23 (%) and carbohydrate content ranged from 72.56 (%) to 75.60 (%). The sensory acceptability scores obtained in this indicated that all the formulated samples were generally accepted by the panelists used. The sensory acceptability scores for colour ranged from 7.87 to 8.67, texture ranged from 7.83 to 8.74, taste ranged from 8.41 to 8.84, consistency ranged from 7.60 to 8.54 and the overall acceptability ranged from 8.43 to 8.72.
{"title":"Processing, Formulation and Acceptability of Breakfast Cereals from Wheat, Sesame, Powdered Milk and Coconut Flour","authors":"F. Abubakar, M. H. Badau, P. Idakwo, N. Danbaba","doi":"10.12691/AJFN-8-3-5","DOIUrl":"https://doi.org/10.12691/AJFN-8-3-5","url":null,"abstract":"The production of breakfast cereal was carried out using wheat, sesame, powdered milk and coconut flour. Five formulations of breakfast cereal were produced from the raw materials by mixing the samples in appropriate ratios designated with codes. The formulations were sample code 107: 95% wheat, 5% milk, 0% coconut, 0% sesame; sample code 302: 85% wheat, 10% milk, 1% coconut, 4% sesame; sample code 982: 75% wheat,1 5% milk, 5% coconut, 5% sesame, sample code 435: 65% wheat, 20% milk, 7% coconut, 8% sesame; and sample code 142: 55% wheat, 25% milk, 10% coconut, 10% sesame. Standard methods were used for the determination of moisture, protein, fat, ash, and carbohydrate. A 9 point hedonic scale was used to determine the sensory acceptability scores of the breakfast cereal formulations. Data generated were statistically analyzed using analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test (DMRT). The result of the proximate composition of the formulated breakfast cereal indicated significant differences among the samples. The results showed that the moisture content was generally low and ranged from 4.85 (%) to 5.52 (%).The protein content ranged from 14.50 (%) to 14.98 (%), the fat content ranged from 3.21 (%) to 4.73 (%), the result for ash content ranged from 1.38 (%) to 2.91 (%), crude fibre content ranged from 3.41 (%) to 5.23 (%) and carbohydrate content ranged from 72.56 (%) to 75.60 (%). The sensory acceptability scores obtained in this indicated that all the formulated samples were generally accepted by the panelists used. The sensory acceptability scores for colour ranged from 7.87 to 8.67, texture ranged from 7.83 to 8.74, taste ranged from 8.41 to 8.84, consistency ranged from 7.60 to 8.54 and the overall acceptability ranged from 8.43 to 8.72.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"9 1","pages":"85-89"},"PeriodicalIF":0.0,"publicationDate":"2020-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83572401","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 use of wheat flour as a primary ingredient in baked products in tropical countries imposes huge financial strain on local economies, in that governments spend high currency to import wheat into the country due to the fact that it cannot be cultivated locally. The aim of the study was to evaluate the proximate composition and consumer acceptability of biscuits produced from a blend of wheat, water lily and coconut flour. Five different biscuit products were prepared from a composite of wheat, water lily and dried coconut flesh flours using traditional rubbing in method with little modification. The proximate composition of the biscuits was determined using AOAC official methods. Sensory quality characteristics of the biscuits were evaluated by a panel of 50 untrained consumers under the ‘hedonic scale’ measure of 1-9 score points. The data was entered into Statistical Package for Social Scientist (SPSS) version 20. The Analysis of Variance (ANOVA) was carried out to establish effect of partial replacement of the wheat flour with the water lily and/ or dried coconut flesh at 95% confidence interval. The results of proximate composition of the various flour indicated increasing level of protein (g/100 g) , fat (g/100 g) and crude fibre (g/100 g) were 4.41 ± 0.22 to 16.73 ± 0.76, 6.47 ± 0.16 to 19.16 ± 0.16 and 12.54 ± 0.07 to 13.52 ± 0.04, respectively while there was decrease in levels of moisture (g/100 g), ash (g/100 g) and carbohydrate (g/100 g) as the proportion of the composite flour increased; 7.91 ± 0.03 to 10.30 ± 0.21, 0.90 ± 0.10to 4.28 ± 0.24 and 40.89 ± 1.22 to 61.99 ± 0.35, respectively. Sensory evaluation of the biscuits showed a significant difference (p<0.05) among the products. Biscuit sample XYZ (80% wheat, 12% water lily and 8% coconut) was preferred in terms of the overall acceptability.
{"title":"Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites","authors":"G. Sampson","doi":"10.12691/AJFN-8-3-4","DOIUrl":"https://doi.org/10.12691/AJFN-8-3-4","url":null,"abstract":"The use of wheat flour as a primary ingredient in baked products in tropical countries imposes huge financial strain on local economies, in that governments spend high currency to import wheat into the country due to the fact that it cannot be cultivated locally. The aim of the study was to evaluate the proximate composition and consumer acceptability of biscuits produced from a blend of wheat, water lily and coconut flour. Five different biscuit products were prepared from a composite of wheat, water lily and dried coconut flesh flours using traditional rubbing in method with little modification. The proximate composition of the biscuits was determined using AOAC official methods. Sensory quality characteristics of the biscuits were evaluated by a panel of 50 untrained consumers under the ‘hedonic scale’ measure of 1-9 score points. The data was entered into Statistical Package for Social Scientist (SPSS) version 20. The Analysis of Variance (ANOVA) was carried out to establish effect of partial replacement of the wheat flour with the water lily and/ or dried coconut flesh at 95% confidence interval. The results of proximate composition of the various flour indicated increasing level of protein (g/100 g) , fat (g/100 g) and crude fibre (g/100 g) were 4.41 ± 0.22 to 16.73 ± 0.76, 6.47 ± 0.16 to 19.16 ± 0.16 and 12.54 ± 0.07 to 13.52 ± 0.04, respectively while there was decrease in levels of moisture (g/100 g), ash (g/100 g) and carbohydrate (g/100 g) as the proportion of the composite flour increased; 7.91 ± 0.03 to 10.30 ± 0.21, 0.90 ± 0.10to 4.28 ± 0.24 and 40.89 ± 1.22 to 61.99 ± 0.35, respectively. Sensory evaluation of the biscuits showed a significant difference (p<0.05) among the products. Biscuit sample XYZ (80% wheat, 12% water lily and 8% coconut) was preferred in terms of the overall acceptability.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"20 1","pages":"78-84"},"PeriodicalIF":0.0,"publicationDate":"2020-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82809660","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}
Abdullah M. Alqattan, N. Alqahtani, S. Aleid, T. Alnemr
Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.
{"title":"Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block","authors":"Abdullah M. Alqattan, N. Alqahtani, S. Aleid, T. Alnemr","doi":"10.12691/ajfn-8-3-3","DOIUrl":"https://doi.org/10.12691/ajfn-8-3-3","url":null,"abstract":"Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83705635","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 learning is too focussing on identification of compounds dependable for the antimicrobial. Medicinal plants have a significant wellspring of pharmacological impacts that goes about as new of diseases, anti-infections, antioxidant and hostile to malignancy operators. In this study, antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.) black pepper (Piper nigrum L.) Cinnamon (Cinnamomum verum L.) green tea (Camellia sinensis L.) nutmegs (Myristicafragrans Houtt) were investigated. Medicinal plants are generally devoured around the world; green tea contains a lot of non-oxidized flavonoids, named catechins. Therapeutic plants are additionally proof that lessens oxidative pressure hostile to diabetic and switches endothelial brokenness. The examination was led to investigate the antimicrobial and cancer prevention agent properties. The antimicrobial activities were analyzed by disc diffusion test against chosen microbial strain. Anti-microbial activity of n-hexane extract from medicinal plants against two “Gram positive” microscopic organisms viz Staphylococcus aureus and Bacillus subtils two “Gram negative” microorganisms, for example, Pasturellamultocida and Escherichia coli was performed. The antimicrobial effects showed that 30% concentration of n-hexane black pepper (Piper nigrum L.) extract had a strong activity against Bacillus subtills (64±1) and 50% concentration of thyme (Thymus vulgaris L.) extract against Staphylococcus aureus (23±1). The consequences of against oxidant activities uncovered that the most noteworthy all out phenolic substance and complete flavonoid substance were noted after extract of plants. Free radical rummaging action was most extreme in n-hexane extract of plants. Reducing power assay was most extreme extracts of plants. Biofilm activity of plants extracts n-hexane against two bacteria viz Staphylococcus aureus and such as Escherichia coli was done. The extract shows maximum hemolysis of erythrocytes. It was seen that all verified microbial strains were sensitive “>0.82 activity value” to extract that showed a higher antimicrobial impact. Keep in outlook the significance of flavonoids and other bioactive compounds this investigation concentrated on evaluating natural compounds utilizing remove at various fixation.
学习过于集中于鉴定可用于抗菌药物的化合物。药用植物在防治疾病、抗感染、抗氧化、抗恶性肿瘤等方面具有重要的药理作用。对百里香(thyymus vulgaris L.)和黑胡椒(Piper nigrum L.)的抗菌和抗氧化性能进行了研究。对肉桂(Cinnamomum verum L.)、绿茶(Camellia sinensis L.)、肉豆蔻(Myristicafragrans Houtt)进行了研究。药用植物通常在世界各地被吞食;绿茶含有大量未氧化的类黄酮，称为儿茶素。治疗性植物也证明可以减少对糖尿病有害的氧化压力，并改变内皮细胞的破裂。对其抗菌防癌性能进行了研究。采用圆盘扩散试验对所选菌株进行抑菌活性分析。考察了药用植物正己烷提取物对两种革兰氏阳性微生物(金黄色葡萄球菌和枯草芽孢杆菌)和两种革兰氏阴性微生物(多杀性巴氏杆菌和大肠杆菌)的抑菌活性。结果表明，30%浓度的正己烷黑胡椒提取物对枯草芽孢杆菌(64±1)的抑菌活性较强，50%浓度的百里香提取物对金黄色葡萄球菌(23±1)的抑菌活性较强。抗氧化活性的结果表明，植物提取后最值得注意的是全酚类物质和全黄酮类物质。植物正己烷提取物的自由基翻寻作用最为明显。还原力测定以植物提取物为最极端。研究了植物提取物正己烷对金黄色葡萄球菌和大肠杆菌的生物膜活性。提取物显示出最大的红细胞溶血。结果表明，所有验证的微生物菌株对提取物的活性值均>0.82，具有较高的抑菌效果。鉴于黄酮类化合物和其他生物活性化合物的意义，本研究主要对不同固定方式下利用去除的天然化合物进行了评价。
{"title":"Antimicrobial Effect of Non-polar Compounds Extracted from Medicinal Plants","authors":"Sana Ghazanfar, M. Shahid, Hua-dong Liu, M. Shafa","doi":"10.12691/AJFN-8-3-2","DOIUrl":"https://doi.org/10.12691/AJFN-8-3-2","url":null,"abstract":"The learning is too focussing on identification of compounds dependable for the antimicrobial. Medicinal plants have a significant wellspring of pharmacological impacts that goes about as new of diseases, anti-infections, antioxidant and hostile to malignancy operators. In this study, antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.) black pepper (Piper nigrum L.) Cinnamon (Cinnamomum verum L.) green tea (Camellia sinensis L.) nutmegs (Myristicafragrans Houtt) were investigated. Medicinal plants are generally devoured around the world; green tea contains a lot of non-oxidized flavonoids, named catechins. Therapeutic plants are additionally proof that lessens oxidative pressure hostile to diabetic and switches endothelial brokenness. The examination was led to investigate the antimicrobial and cancer prevention agent properties. The antimicrobial activities were analyzed by disc diffusion test against chosen microbial strain. Anti-microbial activity of n-hexane extract from medicinal plants against two “Gram positive” microscopic organisms viz Staphylococcus aureus and Bacillus subtils two “Gram negative” microorganisms, for example, Pasturellamultocida and Escherichia coli was performed. The antimicrobial effects showed that 30% concentration of n-hexane black pepper (Piper nigrum L.) extract had a strong activity against Bacillus subtills (64±1) and 50% concentration of thyme (Thymus vulgaris L.) extract against Staphylococcus aureus (23±1). The consequences of against oxidant activities uncovered that the most noteworthy all out phenolic substance and complete flavonoid substance were noted after extract of plants. Free radical rummaging action was most extreme in n-hexane extract of plants. Reducing power assay was most extreme extracts of plants. Biofilm activity of plants extracts n-hexane against two bacteria viz Staphylococcus aureus and such as Escherichia coli was done. The extract shows maximum hemolysis of erythrocytes. It was seen that all verified microbial strains were sensitive “>0.82 activity value” to extract that showed a higher antimicrobial impact. Keep in outlook the significance of flavonoids and other bioactive compounds this investigation concentrated on evaluating natural compounds utilizing remove at various fixation.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"4 1","pages":"61-68"},"PeriodicalIF":0.0,"publicationDate":"2020-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89108527","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 purpose of the study was to evaluate the caloric content and biochemical effects of an all-natural cane sugar/botanical extract sweetener in comparison to reference glucose in Wistar rats. A total of 24 male Wistar rats aged 6-7 weeks, weighing 148-188 grams, free from disease, and possessing a functional health status were chosen for the study. The animals were divided into four sets and allocated to different treatment groups using a randomized block design. For the study, the test and reference substances were administered orally at approximately one-hour intervals from Day 8 until the end of the treatment period. A greater than 50% reduction (58.7%) of liver adenosine triphosphate (ATP) levels (a proxy for caloric content) was observed for the test item (TI) treatment group compared to the reference glucose group. In the preliminary oral glucose tolerance test (OGTT), treatment with TI at a dose of 5.8 g/kg bodyweight considerably decreased the normal post-prandial rise in serum glucose levels. Other biochemical parameters such as cholesterol, triglycerides, LDL, and VLDL also decreased in the test item high dose group as compared to the normal control (NC). The current study confirms a significant reduction in calories (>50%) and blood glucose levels in Wistar rats when cane sugar is combined with a formulation of botanical extracts. Based on these results, we feel that all-natural TI has potential as a reduced-calorie, low glycemic index (GI) alternative to standard sucrose and can be a valuable dietary aid in the fight against the global obesity epidemic and its associated metabolic disorders.
{"title":"Evaluation of Calorie Content of an All-natural Cane Sugar and Botanical Extract Sweetener: Studies in Wistar Rats","authors":"P. Sajan, T. Rohith, M. Tower, H. Prathap","doi":"10.12691/AJFN-8-3-1","DOIUrl":"https://doi.org/10.12691/AJFN-8-3-1","url":null,"abstract":"The purpose of the study was to evaluate the caloric content and biochemical effects of an all-natural cane sugar/botanical extract sweetener in comparison to reference glucose in Wistar rats. A total of 24 male Wistar rats aged 6-7 weeks, weighing 148-188 grams, free from disease, and possessing a functional health status were chosen for the study. The animals were divided into four sets and allocated to different treatment groups using a randomized block design. For the study, the test and reference substances were administered orally at approximately one-hour intervals from Day 8 until the end of the treatment period. A greater than 50% reduction (58.7%) of liver adenosine triphosphate (ATP) levels (a proxy for caloric content) was observed for the test item (TI) treatment group compared to the reference glucose group. In the preliminary oral glucose tolerance test (OGTT), treatment with TI at a dose of 5.8 g/kg bodyweight considerably decreased the normal post-prandial rise in serum glucose levels. Other biochemical parameters such as cholesterol, triglycerides, LDL, and VLDL also decreased in the test item high dose group as compared to the normal control (NC). The current study confirms a significant reduction in calories (>50%) and blood glucose levels in Wistar rats when cane sugar is combined with a formulation of botanical extracts. Based on these results, we feel that all-natural TI has potential as a reduced-calorie, low glycemic index (GI) alternative to standard sucrose and can be a valuable dietary aid in the fight against the global obesity epidemic and its associated metabolic disorders.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"1 1","pages":"54-60"},"PeriodicalIF":0.0,"publicationDate":"2020-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77534988","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 effects of sorghum cultivars (pelpeli and chakalari white), sorghum processing methods (undehulled, roasted and malted), cowpea (0%, 30%) and carrot (0%, 10%) supplementations on amino acids profiles and micronutrients of complementary food produced from several formulations were evaluated. The flours of sorghum, cowpea and carrot were blended guided by 2x2x3x2 factorial design experiment plus one commercial sample as control in producing 25 complementary food formulations. Amino acid profile, vitamin and mineral contents of complementary food produced from 25 complementary food formulations were determined using standard methods. Amino acid profile was determined with Technicon Sequential Multi sample (TSM) Amino Acid Analyzer after the samples have been dried, defatted, hydrolyzed and evaporated. Atomic Absorption Spectrophotometer (AAS) and High Performance Liquid Chromatography (HPLC) were used to determine minerals and vitamins contents of the complementary foods, respectively. Data obtained were statistically analyzed. Complementary foods that were fortified with cowpea had higher scores of most of the essential amino acids than in unprocessed samples. There was slight increase in vitamins in malted fortified formulations than in unprocessed and unfortified formulations. Malted Sorghum cultivars that were fortified with cowpea and carrot had higher mineral contents than roasted samples. Malting had significantly improved the minerals of the complementary food formulations.
{"title":"Nutritional Analysis of Varied Processing and Complementary Food Formulations with Sorghum, Cowpea and Carrot","authors":"H. Lawan, M. H. Badau, E. Chibuzo, F. M. Adam","doi":"10.12691/AJFN-8-2-5","DOIUrl":"https://doi.org/10.12691/AJFN-8-2-5","url":null,"abstract":"The effects of sorghum cultivars (pelpeli and chakalari white), sorghum processing methods (undehulled, roasted and malted), cowpea (0%, 30%) and carrot (0%, 10%) supplementations on amino acids profiles and micronutrients of complementary food produced from several formulations were evaluated. The flours of sorghum, cowpea and carrot were blended guided by 2x2x3x2 factorial design experiment plus one commercial sample as control in producing 25 complementary food formulations. Amino acid profile, vitamin and mineral contents of complementary food produced from 25 complementary food formulations were determined using standard methods. Amino acid profile was determined with Technicon Sequential Multi sample (TSM) Amino Acid Analyzer after the samples have been dried, defatted, hydrolyzed and evaporated. Atomic Absorption Spectrophotometer (AAS) and High Performance Liquid Chromatography (HPLC) were used to determine minerals and vitamins contents of the complementary foods, respectively. Data obtained were statistically analyzed. Complementary foods that were fortified with cowpea had higher scores of most of the essential amino acids than in unprocessed samples. There was slight increase in vitamins in malted fortified formulations than in unprocessed and unfortified formulations. Malted Sorghum cultivars that were fortified with cowpea and carrot had higher mineral contents than roasted samples. Malting had significantly improved the minerals of the complementary food formulations.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"19 1","pages":"47-53"},"PeriodicalIF":0.0,"publicationDate":"2020-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76780976","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}
Household soymilk preparation is labor intensive and time consuming, hence, in order to encourage soymilk consumption there is need for safe, easy, available, accessible and affordable measure of preserving the nutritional and safety quality for at least a few days after preparation even in areas of poor power supply that makes refrigeration unreliable. This experimental study was therefore designed to determine the effect of boiling for three consecutive days on the nutritional, physical, sensory and microbial properties of soymilk with a view of preserving the milk for consumption within the first three days after preparation. Soymilk was prepared using standard procedure. A sample was taken on the day of production (SM0) and set as control. This was subjected to boiling for 5 minutes twice a day (morning, 7a.m. and evening, 5p.m.) without covering the pot for three consecutive days and samples were designated as SM1, SM2 and SM3 respectively. Proximate composition, thiamine, riboflavin, niacin, vitamin C, mineral composition as well as pH, viscosity, specific gravity, microbial status and sensory properties were assayed using standard analytical methods. Mean data were compared using analysis of variance at p ≤ 0.05. Nutritional components of the soymilk sample increased with increase in days of preservation by boiling but the moisture content reduced significantly relative to control. Similarly specific gravity and viscosity increased while the pH reduced, though not significantly, throughout the experimentation period. The soymilk samples were free of coliforms throughout the preservation period while the microbial load fell within acceptable range for safe consumption. The sensory scores for taste, mouth feel, aroma and overall acceptability throughout the experimentation period was 8 which denotes ‘like very much’ except for color which reduced significantly to 7.79 in SM3 which is still acceptable. Boiling of soymilk for three consecutive days after production did not adversely alter its nutritional, physical, microbial and sensory properties except color which was impaired at the third day. Household preservation of soymilk by boiling should encourage its consumption especially in areas where refrigeration is not easily available.
{"title":"Preservation of the Nutritional Quality of Soymilk by Heat Treatment","authors":"P. Adeniyi, K. Ajayi","doi":"10.12691/AJFN-8-2-4","DOIUrl":"https://doi.org/10.12691/AJFN-8-2-4","url":null,"abstract":"Household soymilk preparation is labor intensive and time consuming, hence, in order to encourage soymilk consumption there is need for safe, easy, available, accessible and affordable measure of preserving the nutritional and safety quality for at least a few days after preparation even in areas of poor power supply that makes refrigeration unreliable. This experimental study was therefore designed to determine the effect of boiling for three consecutive days on the nutritional, physical, sensory and microbial properties of soymilk with a view of preserving the milk for consumption within the first three days after preparation. Soymilk was prepared using standard procedure. A sample was taken on the day of production (SM0) and set as control. This was subjected to boiling for 5 minutes twice a day (morning, 7a.m. and evening, 5p.m.) without covering the pot for three consecutive days and samples were designated as SM1, SM2 and SM3 respectively. Proximate composition, thiamine, riboflavin, niacin, vitamin C, mineral composition as well as pH, viscosity, specific gravity, microbial status and sensory properties were assayed using standard analytical methods. Mean data were compared using analysis of variance at p ≤ 0.05. Nutritional components of the soymilk sample increased with increase in days of preservation by boiling but the moisture content reduced significantly relative to control. Similarly specific gravity and viscosity increased while the pH reduced, though not significantly, throughout the experimentation period. The soymilk samples were free of coliforms throughout the preservation period while the microbial load fell within acceptable range for safe consumption. The sensory scores for taste, mouth feel, aroma and overall acceptability throughout the experimentation period was 8 which denotes ‘like very much’ except for color which reduced significantly to 7.79 in SM3 which is still acceptable. Boiling of soymilk for three consecutive days after production did not adversely alter its nutritional, physical, microbial and sensory properties except color which was impaired at the third day. Household preservation of soymilk by boiling should encourage its consumption especially in areas where refrigeration is not easily available.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"50 1","pages":"40-46"},"PeriodicalIF":0.0,"publicationDate":"2020-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90559710","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}
A. Theresa, Okoronkwo U Christopher, Oganezi Nuria, I. mary
Composite flour of two varieties of Cassava (TMS 419 and NR 8082) and African yam bean was used to produce pasta. Cassava was processed into flour using the processing methods: Peeling, washing, grading, dewatering, oven drying, fine milling and sieving. TMS 419 had higher emulsion capacity (15.56%), water absorption capacity (2.59%) and higher swelling index (1.54%) than NR 8082. Wettability and foaming capacity of NR8082 was however higher than that of TMS 419. TMS 419 had higher ash and fibre content than NR 8082. There was no significant difference between the two cassava varieties. NR 8082 contained more starch than 419, pasta produced from the flour were all acceptable to the panelist. Cassava has good potentials and would serve as a substitute to wheat flour in pasta production.
{"title":"Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean","authors":"A. Theresa, Okoronkwo U Christopher, Oganezi Nuria, I. mary","doi":"10.12691/AJFN-8-2-3","DOIUrl":"https://doi.org/10.12691/AJFN-8-2-3","url":null,"abstract":"Composite flour of two varieties of Cassava (TMS 419 and NR 8082) and African yam bean was used to produce pasta. Cassava was processed into flour using the processing methods: Peeling, washing, grading, dewatering, oven drying, fine milling and sieving. TMS 419 had higher emulsion capacity (15.56%), water absorption capacity (2.59%) and higher swelling index (1.54%) than NR 8082. Wettability and foaming capacity of NR8082 was however higher than that of TMS 419. TMS 419 had higher ash and fibre content than NR 8082. There was no significant difference between the two cassava varieties. NR 8082 contained more starch than 419, pasta produced from the flour were all acceptable to the panelist. Cassava has good potentials and would serve as a substitute to wheat flour in pasta production.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"13 1","pages":"37-39"},"PeriodicalIF":0.0,"publicationDate":"2020-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90112329","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}
Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.
{"title":"Monosodium Glutamate Level in Kid’s Food and Its Dietary Effects on Liver and Kidney Functions in Adult Rats","authors":"M. Hossain, M. M. Haque, M. Aziz, K. N. Sharmin","doi":"10.12691/AJFN-8-2-2","DOIUrl":"https://doi.org/10.12691/AJFN-8-2-2","url":null,"abstract":"Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"35 1","pages":"32-36"},"PeriodicalIF":0.0,"publicationDate":"2020-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72684283","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}
A. Koua, Kouadio-Ngbesso Nadège, Oumarou Taffa Fataoulaye, D. Adjéhi, N. Sébastien
In recent years, sale and consumption of hot beverages made of coffee, tea, milk or cocoa powder in street have grown, especially in Abidjan city. Despite the potential of hot beverages to contribute to Ivorian food security, no detailed information on the consumption of hot beverages is available. The aim of this study was to assess the knowledge, attitudes and practices of hot beverage consumers in Abidjan. A questionnaire and direct observation were used to evaluate the effects of these beverages on consumer health. The survey was conducted in the street of five communes of Abidjan where we found consumers of street vendors with coffee carts. The study revealed that tea (38.4%) was the most consumed, followed by coffee drinkers (31%), coffee with milk (16.6%), milk (10.8%) and cocoa powder beverage (3.2%). Consumers that aged ranged from 20 to 34 years consumed more tea (20.2%) and coffee (19.4%). More than half of consumers (50.4%) consumed only one cup per day. The survey revealed that most of consumers (42%) consumed hot beverages in the morning and 24.2% of consumers drank it at any time. Most of tea consumers (24.4%) preferred it with sugar and lemon, according to 7.6% of consumers, it was against tiredness. Coffee was consumed mainly with sugar by 25% of consumers as exciting (16.2%). This study also revealed that coffee consumption was dominated by males (36.2%) and tea was more popular among females (42.3%) than males (37.5%). Unfortunately, hot beverage consumers (5.6%) surveyed reported negative effects such diarrhea (1.2%), nausea (0.6%), vertigo (0.6%) and hand tremors (0.6%) after drinking hot beverage from street beverage vendors. This study is the first that evaluated five hot beverages made of tea, coffee, milk, coffee with milk or cocoa powder consumption from street vendors with coffee carts in Cote d’Ivoire.
{"title":"Safety Assessment of Street Hot Beverages Made of Coffee, Tea, Milk or Cocoa Consumed in Abidjan City","authors":"A. Koua, Kouadio-Ngbesso Nadège, Oumarou Taffa Fataoulaye, D. Adjéhi, N. Sébastien","doi":"10.12691/AJFN-8-2-1","DOIUrl":"https://doi.org/10.12691/AJFN-8-2-1","url":null,"abstract":"In recent years, sale and consumption of hot beverages made of coffee, tea, milk or cocoa powder in street have grown, especially in Abidjan city. Despite the potential of hot beverages to contribute to Ivorian food security, no detailed information on the consumption of hot beverages is available. The aim of this study was to assess the knowledge, attitudes and practices of hot beverage consumers in Abidjan. A questionnaire and direct observation were used to evaluate the effects of these beverages on consumer health. The survey was conducted in the street of five communes of Abidjan where we found consumers of street vendors with coffee carts. The study revealed that tea (38.4%) was the most consumed, followed by coffee drinkers (31%), coffee with milk (16.6%), milk (10.8%) and cocoa powder beverage (3.2%). Consumers that aged ranged from 20 to 34 years consumed more tea (20.2%) and coffee (19.4%). More than half of consumers (50.4%) consumed only one cup per day. The survey revealed that most of consumers (42%) consumed hot beverages in the morning and 24.2% of consumers drank it at any time. Most of tea consumers (24.4%) preferred it with sugar and lemon, according to 7.6% of consumers, it was against tiredness. Coffee was consumed mainly with sugar by 25% of consumers as exciting (16.2%). This study also revealed that coffee consumption was dominated by males (36.2%) and tea was more popular among females (42.3%) than males (37.5%). Unfortunately, hot beverage consumers (5.6%) surveyed reported negative effects such diarrhea (1.2%), nausea (0.6%), vertigo (0.6%) and hand tremors (0.6%) after drinking hot beverage from street beverage vendors. This study is the first that evaluated five hot beverages made of tea, coffee, milk, coffee with milk or cocoa powder consumption from street vendors with coffee carts in Cote d’Ivoire.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"26 1","pages":"23-31"},"PeriodicalIF":0.0,"publicationDate":"2020-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89593763","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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