Pub Date : 2024-07-26DOI: 10.9734/afsj/2024/v23i8734
Akinbisoye A. F., Babarinde G. O., Otutu O. L., Ade-Omowaye B. I. O.
The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm water, sodium bicarbonate solution, wild fermentation. The untreated served as control. The pre-treated seed coats were dried and milled to obtain their flours. The different flour samples were subjected to phytochemical, antinutrient, antioxidant and dietary fibre analyses using standard methods. The phytochemical result of the BG seed coat showed that phenol content ranged from 3.58 to 7.04 mgGAE/g and flavonoid ranged from 0.04 to 0.15 mgRUT/g, respectively. The phenol and flavonoid contents of AYB ranged from 3.68 to 17.07 mgGAE/g and 0.06 to 0.43 mgRUT/g, respectively. The antioxidant activities of the seed coats were obtained as FRAP (4.01-7.48; 5.88-23.70 mg/g), DPPH (21.16-86.35; 13.13-90.43%) and ABTS (0.01-0.03; 0.02 to 0.03 Mmol/g) for BG and AYB seed coats, respectively. The dietary fibre results showed that the BG seed coat had insoluble and soluble fibres of 26.70-49.91 and 17.40-18.28% when compared to 38.23-59.13 and 14.44-16.26% for the AYB seed coat, respectively. Besides, the phytate (4.53-6.18 mg/100g), oxalate (0.09-0.23 mg/g) and trypsin inhibitor (13.87-20.79%) contents of BG were significantly (p<0.05) similar to 2.06-6.59 mg/100g; 0.18-0.41 mg/100g and 18.96-27.45% obtained for AYB, respectively. The findings concluded that pretreatment methods had varying effects on the phytonutrients and anti-nutrient compositions of AYB and BG seed coats and that the seed coats of these legumes could be an essential raw material in functional food formulations.
{"title":"Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations","authors":"Akinbisoye A. F., Babarinde G. O., Otutu O. L., Ade-Omowaye B. I. O.","doi":"10.9734/afsj/2024/v23i8734","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i8734","url":null,"abstract":"The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm water, sodium bicarbonate solution, wild fermentation. The untreated served as control. The pre-treated seed coats were dried and milled to obtain their flours. The different flour samples were subjected to phytochemical, antinutrient, antioxidant and dietary fibre analyses using standard methods. The phytochemical result of the BG seed coat showed that phenol content ranged from 3.58 to 7.04 mgGAE/g and flavonoid ranged from 0.04 to 0.15 mgRUT/g, respectively. The phenol and flavonoid contents of AYB ranged from 3.68 to 17.07 mgGAE/g and 0.06 to 0.43 mgRUT/g, respectively. The antioxidant activities of the seed coats were obtained as FRAP (4.01-7.48; 5.88-23.70 mg/g), DPPH (21.16-86.35; 13.13-90.43%) and ABTS (0.01-0.03; 0.02 to 0.03 Mmol/g) for BG and AYB seed coats, respectively. The dietary fibre results showed that the BG seed coat had insoluble and soluble fibres of 26.70-49.91 and 17.40-18.28% when compared to 38.23-59.13 and 14.44-16.26% for the AYB seed coat, respectively. Besides, the phytate (4.53-6.18 mg/100g), oxalate (0.09-0.23 mg/g) and trypsin inhibitor (13.87-20.79%) contents of BG were significantly (p<0.05) similar to 2.06-6.59 mg/100g; 0.18-0.41 mg/100g and 18.96-27.45% obtained for AYB, respectively. The findings concluded that pretreatment methods had varying effects on the phytonutrients and anti-nutrient compositions of AYB and BG seed coats and that the seed coats of these legumes could be an essential raw material in functional food formulations.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141802033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-22DOI: 10.9734/afsj/2024/v23i8732
D. Kundam, Julius K. Ikya, J. Alakali
The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers.
{"title":"Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties","authors":"D. Kundam, Julius K. Ikya, J. Alakali","doi":"10.9734/afsj/2024/v23i8732","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i8732","url":null,"abstract":"The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-22DOI: 10.9734/afsj/2024/v23i8733
Matogoma Digbé Ble, Dorothée Marie Koumi, Joel Bonouma, Patou Henri Kouamé, Yao Thodekes
Introduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are influenced by various factors, including maternal dietary habits. This study aims to evaluate the effect of two dietary habits on the variation of the oligosaccharide profile in breast milk. Methods: The study involved 60 mothers of full-term, exclusively breastfed infants. Five (5) ml milk samples were collected from mothers of 45-day-old infants, and a questionnaire on the frequency of consumption of staple foods and fruits was administered. The correlation between the concentrations of N-acetylneuraminic acid (Neu5Ac) and 2’-fucosyllactose (2’-FSL) and the dietary habits of breastfeeding mothers was analyzed using SPSS statistical software. Results: The average concentrations of Neu5Ac and 2’-FSL in mature breast milk were 2.20 ± 0.83 and 1.19 ± 0.56 g/L for mothers consuming rice with peanut sauce (R-PS) and 2.45 ± 0.65 and 1.76 ± 0.66 g/L for those consuming attiéké with fried fish (A-FF). Statistical analyses revealed no significant difference (P > 0.05) in oligosaccharide content between the milk of mothers who consumed R-PS and A-FF. However, there was a positive correlation between the frequency of fruit consumption and the occurrence of gastroenteritis in infants (r = 0.504) and a significant decrease in the 2’-fucosyllactose content in the milk of A-FF mothers who consumed oranges 3 to 5 times a week (P < 0.05). Conclusion: The consumption of R-PS and A-FF, along with moderate fruit consumption, positively influences the oligosaccharide profile of breast milk. Particular attention should be given to nutritional education during lactation due to its potential impact on infant health through microbiota development.
{"title":"Oligosaccharide Profile of Milk from 60 Mothers Breastfeeding of Infants Aged 45 Days in Abidjan, Ivory Coast","authors":"Matogoma Digbé Ble, Dorothée Marie Koumi, Joel Bonouma, Patou Henri Kouamé, Yao Thodekes","doi":"10.9734/afsj/2024/v23i8733","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i8733","url":null,"abstract":"Introduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are influenced by various factors, including maternal dietary habits. This study aims to evaluate the effect of two dietary habits on the variation of the oligosaccharide profile in breast milk. \u0000Methods: The study involved 60 mothers of full-term, exclusively breastfed infants. Five (5) ml milk samples were collected from mothers of 45-day-old infants, and a questionnaire on the frequency of consumption of staple foods and fruits was administered. The correlation between the concentrations of N-acetylneuraminic acid (Neu5Ac) and 2’-fucosyllactose (2’-FSL) and the dietary habits of breastfeeding mothers was analyzed using SPSS statistical software. \u0000Results: The average concentrations of Neu5Ac and 2’-FSL in mature breast milk were 2.20 ± 0.83 and 1.19 ± 0.56 g/L for mothers consuming rice with peanut sauce (R-PS) and 2.45 ± 0.65 and 1.76 ± 0.66 g/L for those consuming attiéké with fried fish (A-FF). Statistical analyses revealed no significant difference (P > 0.05) in oligosaccharide content between the milk of mothers who consumed R-PS and A-FF. However, there was a positive correlation between the frequency of fruit consumption and the occurrence of gastroenteritis in infants (r = 0.504) and a significant decrease in the 2’-fucosyllactose content in the milk of A-FF mothers who consumed oranges 3 to 5 times a week (P < 0.05). \u0000Conclusion: The consumption of R-PS and A-FF, along with moderate fruit consumption, positively influences the oligosaccharide profile of breast milk. Particular attention should be given to nutritional education during lactation due to its potential impact on infant health through microbiota development.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141815259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-16DOI: 10.9734/afsj/2024/v23i8731
A. D. R. Madurangi, S.D.T. Maduwanthi
Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption.
{"title":"Edible Flowers in Herbal Beverage Development","authors":"A. D. R. Madurangi, S.D.T. Maduwanthi","doi":"10.9734/afsj/2024/v23i8731","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i8731","url":null,"abstract":"Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-15DOI: 10.9734/afsj/2024/v23i7730
Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum, Victor Egbeneje
Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c). Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p<0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability. Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged.
{"title":"Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup","authors":"Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum, Victor Egbeneje","doi":"10.9734/afsj/2024/v23i7730","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7730","url":null,"abstract":"Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. \u0000Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c). \u0000Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p<0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability. \u0000Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-13DOI: 10.9734/afsj/2024/v23i7729
Muhammad Harpiansyah Tanjung, Elisa Julianti, Herly Evanuarini
Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications. Place and Duration of Study: This research was conducted from 1 December 2023 to 30 January 2024. The processing of duck eggs into salted eggs was carried out on the campus of the University of North Sumatra, Faculty of Agriculture, Animal Science Study Program. Salted egg testing was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Brawijaya University, Malang. Salted egg testing consists of physical, chemical, organoleptic quality. Methodology: This research methods using laboratory experimental design. The data was analyzed using analysis of varians, by and if there were significant effects in each treatment, continued by using Duncan’s Multiple Range Test. Results: Based on the results of the research conducted, the addition of red ginger to making salted eggs had an effect (P<0.05) on the organoleptic, physical and chemical quality of salted eggs. Conclusion: The addition of red ginger at a concentration of 3% in making salted eggs is good enough to obtain the best quality salted eggs.
{"title":"The Quality of Salted Egg using Red Ginger as Natural Antioxidant","authors":"Muhammad Harpiansyah Tanjung, Elisa Julianti, Herly Evanuarini","doi":"10.9734/afsj/2024/v23i7729","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7729","url":null,"abstract":"Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. \u0000Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications. \u0000Place and Duration of Study: This research was conducted from 1 December 2023 to 30 January 2024. The processing of duck eggs into salted eggs was carried out on the campus of the University of North Sumatra, Faculty of Agriculture, Animal Science Study Program. Salted egg testing was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Brawijaya University, Malang. Salted egg testing consists of physical, chemical, organoleptic quality. \u0000Methodology: This research methods using laboratory experimental design. The data was analyzed using analysis of varians, by and if there were significant effects in each treatment, continued by using Duncan’s Multiple Range Test. \u0000Results: Based on the results of the research conducted, the addition of red ginger to making salted eggs had an effect (P<0.05) on the organoleptic, physical and chemical quality of salted eggs. \u0000Conclusion: The addition of red ginger at a concentration of 3% in making salted eggs is good enough to obtain the best quality salted eggs.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141651299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-09DOI: 10.9734/afsj/2024/v23i7728
Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul, Meghanjan Saha
Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution. Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata. Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated. Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17). Conclusion: The shelf life study revealed no significant difference (p<0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.
{"title":"Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties","authors":"Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul, Meghanjan Saha","doi":"10.9734/afsj/2024/v23i7728","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7728","url":null,"abstract":"Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. \u0000Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution. \u0000Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata. \u0000Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated. \u0000Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17). \u0000Conclusion: The shelf life study revealed no significant difference (p<0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141663801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-04DOI: 10.9734/afsj/2024/v23i7727
O. O. Ogundele, Ungwanen M. Terzungwe
The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanched for 30 seconds while other portions were not pretreated prior to drying. The okra samples were dried using oven drying (60oC) and sun drying methods. Proximate composition, the sensory properties and the vitamin contents of the dried okra were determined. Results showed there was significant difference (p≤ 0.05) in the vitamin contents and proximate composition of dried okra while there was no significant difference (p≥0.05) in the sensory properties of the dried okra samples. The proximate composition, blanched oven dried okra samples retained highest amount of moisture, fat, ash and protein (7.85%, 7.00%, 8.24% and 16.83% respectively). For the vitamin composition, un-blanched sun dried okra retained highest amount of vitamin B9 and vitamin K (0.27% and 0.26% respectively). The blanched sun dried okra retained highest amount of vitamin A (36.34%) and un-blanched oven dried okra retained highest amount of vitamin C (9.65%). For sensory properties, blanched sun-dried okra retained the highest sensory properties (aroma, texture and sliminess) followed by un-blanched sun-dried okra, while oven dried okra has lowest sensory attributes.
研究了焯水、不焯水和干燥方法对秋葵的近似物、感官特性和维生素成分的影响。将新鲜秋葵分类，用清水清洗，部分秋葵焯水 30 秒，其他部分在干燥前不进行预处理。秋葵样品采用烘箱烘干（60 摄氏度）和太阳晒干两种方法进行干燥。测定了干燥秋葵的近似成分、感官特性和维生素含量。结果表明，秋葵干样品的维生素含量和近似物成分有显著差异（p≤ 0.05），而感官特性没有显著差异（p≥0.05）。在近似物成分方面，焯过水的烘干秋葵样品的水分、脂肪、灰分和蛋白质含量最高（分别为7.85%、7.00%、8.24%和16.83%）。在维生素成分方面，未经焯水的晒干秋葵保留了最高含量的维生素 B9 和维生素 K（分别为 0.27% 和 0.26%）。焯过的晒干秋葵中维生素 A 的含量最高（36.34%），而未经焯过的烤干秋葵中维生素 C 的含量最高（9.65%）。在感官属性方面，焯过的晒干秋葵保留了最高的感官属性（香味、质地和纤细度），其次是未焯过的晒干秋葵，而烤干秋葵的感官属性最低。
{"title":"The Effects of Some Pre-treatment Methods on the Proximates, Sensory Properties and Vitamins Compositions of Okra","authors":"O. O. Ogundele, Ungwanen M. Terzungwe","doi":"10.9734/afsj/2024/v23i7727","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7727","url":null,"abstract":"The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanched for 30 seconds while other portions were not pretreated prior to drying. The okra samples were dried using oven drying (60oC) and sun drying methods. Proximate composition, the sensory properties and the vitamin contents of the dried okra were determined. Results showed there was significant difference (p≤ 0.05) in the vitamin contents and proximate composition of dried okra while there was no significant difference (p≥0.05) in the sensory properties of the dried okra samples. The proximate composition, blanched oven dried okra samples retained highest amount of moisture, fat, ash and protein (7.85%, 7.00%, 8.24% and 16.83% respectively). For the vitamin composition, un-blanched sun dried okra retained highest amount of vitamin B9 and vitamin K (0.27% and 0.26% respectively). The blanched sun dried okra retained highest amount of vitamin A (36.34%) and un-blanched oven dried okra retained highest amount of vitamin C (9.65%). For sensory properties, blanched sun-dried okra retained the highest sensory properties (aroma, texture and sliminess) followed by un-blanched sun-dried okra, while oven dried okra has lowest sensory attributes.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141679969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-14DOI: 10.9734/afsj/2024/v23i7723
Odiaka Princess Gold, Ojotu Eke Mike, Tersoo-Abiem Evelyn M.
The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was investigated. A completely randomized design (CRD) was used in the experiment. A total of 5 samples of composite flour in varying proportions of 100:0:0, 75:20:5, 70:20:10, 65:20:15, 60:20:20 were used for the production of cookies. The cookies were subjected to functional, proximate, antinutrient and physical analyses using standard laboratory procedures. The functional properties of the flour increased in addition of soybean and OFSP flour respectively. Results from the proximate composition (%) of the flour samples showed that protein, ash, fat, crude fibre, moisture and carbohydrate ranged from (10.54 - 11.39), (1.61 - 2.95), (1.60 - 3.30), (1.25 - 3.38), (10.77 - 14.36) and (65.99 - 74.22) respectively. The antinutrients analysed for the flour and cookies samples were in ranges of (4.81 - 11.87 mg/100g) (0.52 – 1.64 mg/100g), (11.71 – 19.03 mg/100g) (5.89 – 7.07 mg/100g), (6.87 – 10.73 TIU/g) (0.99 – 1.66 TIU/g) and (7.35 - 12.67 mg/100g) (0.92 – 1.22 mg/100g) for oxalate, tannin, trypsin inhibitor and phytate respectively. The minerals (iron and zinc) were bioavailable in the cookies and the effect of phytate could not hinder their bioavailability. The physical properties (weight, diameter and thickness) of the cookies substituted with constant 20% soybean in combination with variations of OFSP increased significantly (p ˂ 0.05) except the spread ratio. This study suggests that incorporation of soybean and OFSP flour into wheat flour will improve the nutritional quality of cookies mostly consumed by the populace.
{"title":"Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend","authors":"Odiaka Princess Gold, Ojotu Eke Mike, Tersoo-Abiem Evelyn M.","doi":"10.9734/afsj/2024/v23i7723","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7723","url":null,"abstract":"The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was investigated. A completely randomized design (CRD) was used in the experiment. A total of 5 samples of composite flour in varying proportions of 100:0:0, 75:20:5, 70:20:10, 65:20:15, 60:20:20 were used for the production of cookies. The cookies were subjected to functional, proximate, antinutrient and physical analyses using standard laboratory procedures. The functional properties of the flour increased in addition of soybean and OFSP flour respectively. Results from the proximate composition (%) of the flour samples showed that protein, ash, fat, crude fibre, moisture and carbohydrate ranged from (10.54 - 11.39), (1.61 - 2.95), (1.60 - 3.30), (1.25 - 3.38), (10.77 - 14.36) and (65.99 - 74.22) respectively. The antinutrients analysed for the flour and cookies samples were in ranges of (4.81 - 11.87 mg/100g) (0.52 – 1.64 mg/100g), (11.71 – 19.03 mg/100g) (5.89 – 7.07 mg/100g), (6.87 – 10.73 TIU/g) (0.99 – 1.66 TIU/g) and (7.35 - 12.67 mg/100g) (0.92 – 1.22 mg/100g) for oxalate, tannin, trypsin inhibitor and phytate respectively. The minerals (iron and zinc) were bioavailable in the cookies and the effect of phytate could not hinder their bioavailability. The physical properties (weight, diameter and thickness) of the cookies substituted with constant 20% soybean in combination with variations of OFSP increased significantly (p ˂ 0.05) except the spread ratio. This study suggests that incorporation of soybean and OFSP flour into wheat flour will improve the nutritional quality of cookies mostly consumed by the populace.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141342935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-07DOI: 10.9734/afsj/2024/v23i7722
Gabriel Anayo Jacob, M. Igyor, M. O. Eke
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.
{"title":"Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant","authors":"Gabriel Anayo Jacob, M. Igyor, M. O. Eke","doi":"10.9734/afsj/2024/v23i7722","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7722","url":null,"abstract":"The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141373865","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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