Pub Date : 2024-06-07DOI: 10.9734/afsj/2024/v23i7721
H. Hussien, Zahrat El-Ola M. Mohamed, Ahmed E Abdel Gawad
Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities. Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out. Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness. Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.
{"title":"Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies","authors":"H. Hussien, Zahrat El-Ola M. Mohamed, Ahmed E Abdel Gawad","doi":"10.9734/afsj/2024/v23i7721","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i7721","url":null,"abstract":"Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities. \u0000Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out. \u0000Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness. \u0000Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.","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":"141374617","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 : 2024-05-18DOI: 10.9734/afsj/2024/v23i6717
Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N., Yakum, N. K.
Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.
{"title":"Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics","authors":"Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N., Yakum, N. K.","doi":"10.9734/afsj/2024/v23i6717","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i6717","url":null,"abstract":"Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141125615","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 : 2024-05-18DOI: 10.9734/afsj/2024/v23i6718
Mformoh Martha Beyang, Noumo Ngangmou Thierry, Mache Gilles André, Ejoh Richard Aba, Dobgima John F., T. Léopold, Mbofung Carl Moses F
Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and prevention of obesity. Study Design: An experimental full 3×3 factorial design was used for this study, with the main responses being the anthropometric and biochemical parameters of the albinos Wistar rats. Place and Duration of Study: The study was carried out at the Food Science Laboratory of the Department of Nutrition, Food and Bioresource Technology of the College of Technology, The University of Bamenda, Cameroon, between February and July 2023. Methodology: Three bitter kola cultivars (Bafia, Penja, Widikum) were collected from their production areas, and their phytochemical content and antioxidant activity were analysed. The effect of their dry powder consumption on body weight and lipid profile was investigated on male Wistar rats consuming a high-fat diet. The rats were allocated to 10 groups of 6 rats including one control with the feed containing 0 g/kg of bitter kola powder, and 3 test groups per cultivar having 5 g, 10 g, and 15 g of bitter kola powder per kg of feed respectively. Results: Results revealed that antioxidant activity varies with cultivars and Widikum cultivar has the highest antioxidant activity and the highest phytochemicals content. Consumption of Penja and Widikum bitter kola powder induced the highest fat excretion in rat faeces. The effect of bitter kola consumption on body weight varies with cultivars and incorporation rate, and the highest anti-obesity effect was observed with the consumption of the Widikum cultivar at 10 g/kg of rat feed. The increase in bitter kola powder proportion in rat feed was negatively correlated with the atherogenic index of plasma and atherogenic coefficient. Conclusion: From the overall results, the consumption of feed with 15 g/kg of Widikum bitter kola cultivar had the best anti-obesity activity and hypolipidemic effect. Thus, bitter kola powder can be used to prevent obesity and cardiovascular diseases in high-fat diets.
{"title":"Effect of Garcinia Kola Consumption on Lipid Profile and Body Weight of Rats Fed with High Fat Diet","authors":"Mformoh Martha Beyang, Noumo Ngangmou Thierry, Mache Gilles André, Ejoh Richard Aba, Dobgima John F., T. Léopold, Mbofung Carl Moses F","doi":"10.9734/afsj/2024/v23i6718","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i6718","url":null,"abstract":"Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and prevention of obesity. \u0000Study Design: An experimental full 3×3 factorial design was used for this study, with the main responses being the anthropometric and biochemical parameters of the albinos Wistar rats. \u0000Place and Duration of Study: The study was carried out at the Food Science Laboratory of the Department of Nutrition, Food and Bioresource Technology of the College of Technology, The University of Bamenda, Cameroon, between February and July 2023. \u0000Methodology: Three bitter kola cultivars (Bafia, Penja, Widikum) were collected from their production areas, and their phytochemical content and antioxidant activity were analysed. The effect of their dry powder consumption on body weight and lipid profile was investigated on male Wistar rats consuming a high-fat diet. The rats were allocated to 10 groups of 6 rats including one control with the feed containing 0 g/kg of bitter kola powder, and 3 test groups per cultivar having 5 g, 10 g, and 15 g of bitter kola powder per kg of feed respectively. \u0000Results: Results revealed that antioxidant activity varies with cultivars and Widikum cultivar has the highest antioxidant activity and the highest phytochemicals content. Consumption of Penja and Widikum bitter kola powder induced the highest fat excretion in rat faeces. The effect of bitter kola consumption on body weight varies with cultivars and incorporation rate, and the highest anti-obesity effect was observed with the consumption of the Widikum cultivar at 10 g/kg of rat feed. The increase in bitter kola powder proportion in rat feed was negatively correlated with the atherogenic index of plasma and atherogenic coefficient. \u0000Conclusion: From the overall results, the consumption of feed with 15 g/kg of Widikum bitter kola cultivar had the best anti-obesity activity and hypolipidemic effect. Thus, bitter kola powder can be used to prevent obesity and cardiovascular diseases in high-fat diets.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141125235","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 : 2024-02-26DOI: 10.9734/afsj/2024/v23i2698
Moch. Geerhan Miraja Syahdan, Pramudya Andiana, L. Radiati
Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional properties and as a lipid peroxidation inhibitor. The aim of this research was determination to determine the emulsifying and lipid peroxidation inhibitory properties in chicken head protein hydrolysate using a combination of papain and bromelain enzymes. The method used in this research was a laboratory experiment using a completely randomized design (CRD) consisting of 4 treatments and 5 replications, consisting of T1 (without hydrolysis), T2 (75% papain enzyme and 25% bromelain enzyme), T3 (papain enzyme 50% and bromelain enzyme 50%), and T4 (papain enzyme 25% and bromelain enzyme 75%). The difference in the concentration ratio of papain enzyme and bromelain enzyme in chicken head protein hydrolysate gave a very significant difference (P<0.01) in Electrical conductivity (EC), a significant difference (P<0,05) in lipid peroxidation inhibitory activity and emulsion activity, and no significant difference (P>0,05) in emulsion stability. Chicken head protein hydrolysate shows potential as an emulsifier and lipid peroxidation inhibitor.
{"title":"Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes","authors":"Moch. Geerhan Miraja Syahdan, Pramudya Andiana, L. Radiati","doi":"10.9734/afsj/2024/v23i2698","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i2698","url":null,"abstract":"Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional properties and as a lipid peroxidation inhibitor. The aim of this research was determination to determine the emulsifying and lipid peroxidation inhibitory properties in chicken head protein hydrolysate using a combination of papain and bromelain enzymes. The method used in this research was a laboratory experiment using a completely randomized design (CRD) consisting of 4 treatments and 5 replications, consisting of T1 (without hydrolysis), T2 (75% papain enzyme and 25% bromelain enzyme), T3 (papain enzyme 50% and bromelain enzyme 50%), and T4 (papain enzyme 25% and bromelain enzyme 75%). The difference in the concentration ratio of papain enzyme and bromelain enzyme in chicken head protein hydrolysate gave a very significant difference (P<0.01) in Electrical conductivity (EC), a significant difference (P<0,05) in lipid peroxidation inhibitory activity and emulsion activity, and no significant difference (P>0,05) in emulsion stability. Chicken head protein hydrolysate shows potential as an emulsifier and lipid peroxidation inhibitor.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140428909","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 : 2024-02-21DOI: 10.9734/afsj/2024/v23i2697
Lawal Wasiu Sesan, Salam Modupe Olusola, Gana Esther Owoidoho-okon, Alege Rukaya Omowumi, Oyagbola Elizabeth Oyetayo, Ahmed Tawakalitu, Abdukadri-Harron Hajarat, Toyin
The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity.
{"title":"Effect of Preservative Methods on Organoleptic Characteristics of Broiler Neck Meat","authors":"Lawal Wasiu Sesan, Salam Modupe Olusola, Gana Esther Owoidoho-okon, Alege Rukaya Omowumi, Oyagbola Elizabeth Oyetayo, Ahmed Tawakalitu, Abdukadri-Harron Hajarat, Toyin","doi":"10.9734/afsj/2024/v23i2697","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i2697","url":null,"abstract":"The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140442382","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 : 2024-02-17DOI: 10.9734/afsj/2024/v23i2696
R. I. Vihishima, M. Yusufu, C. A. Adah
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.
{"title":"Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties","authors":"R. I. Vihishima, M. Yusufu, C. A. Adah","doi":"10.9734/afsj/2024/v23i2696","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i2696","url":null,"abstract":"The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively. ","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139960255","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 : 2024-01-20DOI: 10.9734/afsj/2024/v23i1692
B. Aluko, O. Awolu, S. O. Bamidele
The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).
{"title":"Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native \"IGBEMO\" Rice Bran Flour","authors":"B. Aluko, O. Awolu, S. O. Bamidele","doi":"10.9734/afsj/2024/v23i1692","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i1692","url":null,"abstract":"The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139524615","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 : 2024-01-15DOI: 10.9734/afsj/2024/v23i1690
A. Sawadogo, G. A. Ouédraogo, Djibrine Adoum Oumar, VWendmintiri Jeanne d’Arc Kabré, Assia Kano, H. Cissé, A. Tidjani, A. Savadogo
Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p<0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality.
{"title":"Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients","authors":"A. Sawadogo, G. A. Ouédraogo, Djibrine Adoum Oumar, VWendmintiri Jeanne d’Arc Kabré, Assia Kano, H. Cissé, A. Tidjani, A. Savadogo","doi":"10.9734/afsj/2024/v23i1690","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i1690","url":null,"abstract":"Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p<0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139529059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-26DOI: 10.9734/afsj/2023/v22i12687
Adhiambo Lilian, L. Njue, G. Abong’
Good manufacturing practice involves a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations. Even though good manufacturing practices are vital systems in food safety and is associated with minimum sanitary and processing requirements for the food industry, only a few studies have reported GMP implementation by small milk processing companies. Therefore, the present study was undertaken in milk processing firms to evaluate the implementation of good manufacturing practices for control of microbial contamination in milk and milk products. Purposive, random and stratified sampling techniques was used to identify milk processing companies. Ten processing facilities were purposively sampled for the study. The representatives were interviewed, using a pretested questionnaire and data was collected and analyzed. All the processors had qualified personnel handling milk and milk products with a daily processing capacity of 20000-30000 litres. It was observed that the processors complied with all regulatory and licensing requirements and had in place critical process controls with majority indicating pasteurization at temperatures ranging from 80-90oC as the most common method. The processors had several food safety management systems such as ISO 22000, GMPs, and HACCP which were handled by trained and competent staff. It was observed that all the processors tested for total viable counts (TVC), and E. coli while only 50% and 33.3% of the processors tested for S. aureus and L. monocytogenes respectively. Furthermore, the processors (33.3%) reported E. coli as the main contaminant while L. monocytogenes were not detected. A majority (83.3%) had well-documented cleaning programs and had a system of controlling cross contamination which was enforced through different colour codes (66.7%), memos and notices (16.7%) and through colour coding of processing equipment (16.7%). In conclusion, the present study discovered that milk processors had implemented good manufacturing practices (GMP) and conformed to good processing practices.
{"title":"Implementation of Good Manufacturing Practices in Milk Processing Companies in Nairobi County and Microbial Contamination of Milk and Milk Products","authors":"Adhiambo Lilian, L. Njue, G. Abong’","doi":"10.9734/afsj/2023/v22i12687","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i12687","url":null,"abstract":"Good manufacturing practice involves a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations. Even though good manufacturing practices are vital systems in food safety and is associated with minimum sanitary and processing requirements for the food industry, only a few studies have reported GMP implementation by small milk processing companies. Therefore, the present study was undertaken in milk processing firms to evaluate the implementation of good manufacturing practices for control of microbial contamination in milk and milk products. Purposive, random and stratified sampling techniques was used to identify milk processing companies. Ten processing facilities were purposively sampled for the study. The representatives were interviewed, using a pretested questionnaire and data was collected and analyzed. All the processors had qualified personnel handling milk and milk products with a daily processing capacity of 20000-30000 litres. It was observed that the processors complied with all regulatory and licensing requirements and had in place critical process controls with majority indicating pasteurization at temperatures ranging from 80-90oC as the most common method. The processors had several food safety management systems such as ISO 22000, GMPs, and HACCP which were handled by trained and competent staff. It was observed that all the processors tested for total viable counts (TVC), and E. coli while only 50% and 33.3% of the processors tested for S. aureus and L. monocytogenes respectively. Furthermore, the processors (33.3%) reported E. coli as the main contaminant while L. monocytogenes were not detected. A majority (83.3%) had well-documented cleaning programs and had a system of controlling cross contamination which was enforced through different colour codes (66.7%), memos and notices (16.7%) and through colour coding of processing equipment (16.7%). In conclusion, the present study discovered that milk processors had implemented good manufacturing practices (GMP) and conformed to good processing practices.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139156489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-26DOI: 10.9734/afsj/2023/v22i12686
O. A. B. Koumassa, M. Hounsou, Romaric Ouétchéhou, E. S. M. Akpovi, A. A. L. Zannou, D. Dabadé
Aims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The present study aims at assessing the effect of oyster shell powder on the quality changes of Afitin during storage at 30°C. Methodology: Oyster shell powder was added to the condiment just before the natural fermentation at concentrations of 0.5%, 1% and 2%. At the end of the 24 h natural fermentation, the product was stored at 30°C. Afitin samples which did not receive the oyster shell powder served as controls. Samples were taken for microbiological, pH, water activity, and sensory analyses just before the fermentation, at the end of the fermentation, and at days 2 and 4 during storage. Results: Oyster shell powder had a significant effect on the growth of microorganisms, on pH and water activity during the storage of Afitin. The average Total Viable Count (TVC) in the control samples was 8.9 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, this load was 6.9 Log CFU/g after 2 days of storage. At the same time, the enterobacteria load in the control Afitin was 7.7 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, it was below the detection limit. There was also a significant difference between the samples inoculated with 1% oyster shell powder and the control. From the sensory analysis, the control Afitin was rejected by the panellists after 48 h of storage, whereas the Afitin with 1% or 2% oyster shell powder was not rejected until the end of storage (4th day), indicating a notable prolongation of the product's shelf life by at least 100%. Conclusion: The results show that oyster shell powder can potentially be used to improve the preservation of Afitin.
{"title":"Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment","authors":"O. A. B. Koumassa, M. Hounsou, Romaric Ouétchéhou, E. S. M. Akpovi, A. A. L. Zannou, D. Dabadé","doi":"10.9734/afsj/2023/v22i12686","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i12686","url":null,"abstract":"Aims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The present study aims at assessing the effect of oyster shell powder on the quality changes of Afitin during storage at 30°C. Methodology: Oyster shell powder was added to the condiment just before the natural fermentation at concentrations of 0.5%, 1% and 2%. At the end of the 24 h natural fermentation, the product was stored at 30°C. Afitin samples which did not receive the oyster shell powder served as controls. Samples were taken for microbiological, pH, water activity, and sensory analyses just before the fermentation, at the end of the fermentation, and at days 2 and 4 during storage. Results: Oyster shell powder had a significant effect on the growth of microorganisms, on pH and water activity during the storage of Afitin. The average Total Viable Count (TVC) in the control samples was 8.9 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, this load was 6.9 Log CFU/g after 2 days of storage. At the same time, the enterobacteria load in the control Afitin was 7.7 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, it was below the detection limit. There was also a significant difference between the samples inoculated with 1% oyster shell powder and the control. From the sensory analysis, the control Afitin was rejected by the panellists after 48 h of storage, whereas the Afitin with 1% or 2% oyster shell powder was not rejected until the end of storage (4th day), indicating a notable prolongation of the product's shelf life by at least 100%. Conclusion: The results show that oyster shell powder can potentially be used to improve the preservation of Afitin.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139157136","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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