Pub Date : 2023-12-23DOI: 10.9734/afsj/2023/v22i11685
Cynthia Orwa, Lucy Njue, Caroline Muthike
Nixtamalization has been widely used as a method of reducing aflatoxin contamination in peanuts as well as in calcium enrichment. The aim of this study is to investigate the effects of nixtamalization on aflatoxin and nutrient content in peanuts among wholesalers and retailers at Nyamakima Market in Nairobi, Kenya. A representative sample was drawn from a population of 70 market vendors using a systematic random sampling technique, resulting in 35 raw peanut samples for analysis via ELISA to determine initial aflatoxin levels. These samples were then subjected to nixtamalization treatments of 4, 8, and 16 minutes. The findings revealed that the average concentration of total aflatoxins in peanuts initially exceeded the accepted safety limit, with 71% of the samples failing to meet the standards. However, nixtamalization led to a substantial reduction in aflatoxin levels by 49%, 48%, and 50% after treatment durations of 4, 8, and 16 minutes, respectively. Statistical analysis, including ANOVA and Two-sample T-tests, confirmed significant distinctions between initial and final mean aflatoxin levels post-treatment, as well as variations between treatments. The study also observed a significant variation in calcium levels between the different time treatments, supported by linear regression analysis, which demonstrated a robust correlation between time treatments and calcium levels (R2=0.83, P=0.011). Furthermore, the analysis revealed significant differences in mean moisture contents across various treatments (P=0.000), and a linear relationship between mean moisture content and exposure time (P=0.02). The results emphasize the positive impact of nixtamalization in reducing aflatoxin levels and enhancing calcium content in peanuts. However, it is crucial to note the negative effect on moisture content, which exceeded stipulated limits, potentially raising concerns about product safety and quality.
{"title":"Evaluation of the Level of Aflatoxins in Raw Peanuts and Reduction Levels of Aflatoxins in Peanuts through Nixtamalization (Lime Treatment) and Calcium Enrichment","authors":"Cynthia Orwa, Lucy Njue, Caroline Muthike","doi":"10.9734/afsj/2023/v22i11685","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i11685","url":null,"abstract":"Nixtamalization has been widely used as a method of reducing aflatoxin contamination in peanuts as well as in calcium enrichment. The aim of this study is to investigate the effects of nixtamalization on aflatoxin and nutrient content in peanuts among wholesalers and retailers at Nyamakima Market in Nairobi, Kenya. A representative sample was drawn from a population of 70 market vendors using a systematic random sampling technique, resulting in 35 raw peanut samples for analysis via ELISA to determine initial aflatoxin levels. These samples were then subjected to nixtamalization treatments of 4, 8, and 16 minutes. The findings revealed that the average concentration of total aflatoxins in peanuts initially exceeded the accepted safety limit, with 71% of the samples failing to meet the standards. However, nixtamalization led to a substantial reduction in aflatoxin levels by 49%, 48%, and 50% after treatment durations of 4, 8, and 16 minutes, respectively. Statistical analysis, including ANOVA and Two-sample T-tests, confirmed significant distinctions between initial and final mean aflatoxin levels post-treatment, as well as variations between treatments. The study also observed a significant variation in calcium levels between the different time treatments, supported by linear regression analysis, which demonstrated a robust correlation between time treatments and calcium levels (R2=0.83, P=0.011). Furthermore, the analysis revealed significant differences in mean moisture contents across various treatments (P=0.000), and a linear relationship between mean moisture content and exposure time (P=0.02). The results emphasize the positive impact of nixtamalization in reducing aflatoxin levels and enhancing calcium content in peanuts. However, it is crucial to note the negative effect on moisture content, which exceeded stipulated limits, potentially raising concerns about product safety and quality.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"35 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161645","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 : 2023-12-15DOI: 10.9734/afsj/2023/v22i11684
Ahmad Suhaimi, Siswanto, Heldawati
The occurrence of stunting in toddlers often arises due to vulnerable food security at the household level. Household food security includes food availability, food access, and food diversity related to ecosystem conditions. This research aims to determine family food security in stunted toddlers and its relationship with food availability, food access, and food diversity in the Meratus Mountains of Batang Alai Timur District, Hulu Sungai Tengah Regency, South Kalimantan Province, Indonesia. The methods used are observation, interviews, and recording methods. The research results show that the average energy consumed by toddlers in Hulu Sungai Tengah Regency is 1104.2 kcal/capita/day with an RDA score of 65.4. The food security status of most households is in the food insecure category with a moderate degree of hunger of 70.0%, a degree of severe hunger of 30.0% and there are no households experiencing food security and food insecurity without hunger. Aspects of food availability, two respondents have high food availability, namely 10%, two respondents with moderate food availability, 10%, and the majority have low food availability, 80%. Aspects of food access, 6 respondents have a distance of < 25 minutes to the market, namely 30%, 14 respondents have access to a market with a distance of ≥ 25 minutes to obtain food, 70%. Aspects of food security, there are 20 respondents or all families of children under five who experience food insecurity, namely 100%, there are no respondents who have food safe and food alert status. The composite index shows that there are no respondents or families of children under five who have food secure status, there are only two respondents who have food alert status, namely 10% and the majority of families experience food insecurity, totaling 18 respondents, namely 90%. The correlation coefficient value with stunting is the availability of 0.349, access of 0.488, and diversity of 0.373. So it can be concluded that the relationship between availability, access diversity, and stunting is weak.
{"title":"Food Security in Households of Stunting Toddlers in the Meratus Mountains Region HULU Sungai Tengah District, South Kalimantan Province, Indonesia","authors":"Ahmad Suhaimi, Siswanto, Heldawati","doi":"10.9734/afsj/2023/v22i11684","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i11684","url":null,"abstract":"The occurrence of stunting in toddlers often arises due to vulnerable food security at the household level. Household food security includes food availability, food access, and food diversity related to ecosystem conditions. This research aims to determine family food security in stunted toddlers and its relationship with food availability, food access, and food diversity in the Meratus Mountains of Batang Alai Timur District, Hulu Sungai Tengah Regency, South Kalimantan Province, Indonesia. The methods used are observation, interviews, and recording methods. The research results show that the average energy consumed by toddlers in Hulu Sungai Tengah Regency is 1104.2 kcal/capita/day with an RDA score of 65.4. The food security status of most households is in the food insecure category with a moderate degree of hunger of 70.0%, a degree of severe hunger of 30.0% and there are no households experiencing food security and food insecurity without hunger. Aspects of food availability, two respondents have high food availability, namely 10%, two respondents with moderate food availability, 10%, and the majority have low food availability, 80%. Aspects of food access, 6 respondents have a distance of < 25 minutes to the market, namely 30%, 14 respondents have access to a market with a distance of ≥ 25 minutes to obtain food, 70%. Aspects of food security, there are 20 respondents or all families of children under five who experience food insecurity, namely 100%, there are no respondents who have food safe and food alert status. The composite index shows that there are no respondents or families of children under five who have food secure status, there are only two respondents who have food alert status, namely 10% and the majority of families experience food insecurity, totaling 18 respondents, namely 90%. The correlation coefficient value with stunting is the availability of 0.349, access of 0.488, and diversity of 0.373. So it can be concluded that the relationship between availability, access diversity, and stunting is weak.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"113 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138998471","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 : 2023-12-13DOI: 10.9734/afsj/2023/v22i11683
Udeh Charles Chiedu, Malomo Sunday Abiodun, I. O. Steve, Arogundade Toyin Joy
This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.
{"title":"Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour","authors":"Udeh Charles Chiedu, Malomo Sunday Abiodun, I. O. Steve, Arogundade Toyin Joy","doi":"10.9734/afsj/2023/v22i11683","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i11683","url":null,"abstract":"This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"116 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139003545","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 : 2023-12-09DOI: 10.9734/afsj/2023/v22i11682
Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, A. A. Machalela, A. José
Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimental design with four formulations of sweet potato chips. Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Various chemical analyses were conducted to determine the nutritional content of the chips, and sensory evaluations were performed. Results: The study found differences in pH, moisture, carbohydrates, proteins, lipids, ash, titratable acidity, and calorific value among the different chip formulations. However, there were no significant differences in terms of moisture, protein, and titratable acidity. Formulations (B) and (C) achieved a 70 percent acceptance rate in sensory evaluations. Conclusion: Sweet potato chips offer an alternative way to enjoy the nutritional benefits of sweet potatoes. The study provides insights into the composition and sensory acceptability of different chip formulations, which can guide future product development.
{"title":"Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)","authors":"Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, A. A. Machalela, A. José","doi":"10.9734/afsj/2023/v22i11682","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i11682","url":null,"abstract":"Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. \u0000Study Design: The research followed an experimental design with four formulations of sweet potato chips. \u0000Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Various chemical analyses were conducted to determine the nutritional content of the chips, and sensory evaluations were performed. \u0000Results: The study found differences in pH, moisture, carbohydrates, proteins, lipids, ash, titratable acidity, and calorific value among the different chip formulations. However, there were no significant differences in terms of moisture, protein, and titratable acidity. Formulations (B) and (C) achieved a 70 percent acceptance rate in sensory evaluations. \u0000Conclusion: Sweet potato chips offer an alternative way to enjoy the nutritional benefits of sweet potatoes. The study provides insights into the composition and sensory acceptability of different chip formulations, which can guide future product development.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"6 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586174","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 : 2023-12-01DOI: 10.9734/afsj/2023/v22i11681
Harshi Dulangi Delpachithra, Wickramasinghe Mudiyanselage Dilan Rangana, S. B. Navaratne
Aims: The Global population is increasing at an accelerated rate while food security is moving in towards a negative direction. Therefore, identification and utilization of underutilized food resources are important to attain sustainability. The present study focused on seeds of two underutilized plants namely; Ceylon almond (Terminalia catappa) and Butterfly pea (Clitoria ternatea) as a source of edible oil production and to evaluate nutritional factors of the seed meal for potential application as a food/feed source. Methodology: The moisture content of the seeds was determined according to the method of AOAC 925.09. The fat content of the seeds was evaluated through the Soxhlet method followed by FAME determination through GC method. The crude protein content of the defatted seed meal was analyzed according to the method of AOAC 991.20 and AOAC 2011.14 procedures was followed to determine the mineral content of the seed meal using ICP-OES. Results: The study revealed that both of the seeds contained high levels of moisture content and Terminalia catappa seed exhibited the highest moisture content (30.0%). The seeds of Terminalia catappa contained 18.08% of fat and major fatty acid was palmitic. The crude protein content of defatted seeds of T. catappa was 35.11% and it had a high level of potassium (K) according to the ICP-OES analysis. Clitoria ternatea seed oil contained the least amount of fat (10.8%) and the major fatty acid was oleic (50.87%); an unsaturated fatty acid. The seed meal of it contained 50.16% of crude protein and major minerals were potassium, magnesium, and calcium. Conclusion: The C. ternatea seed meal is an excellent source of protein. However, seeds contain relatively low level of fat compared to T. catappa seeds. Both seed meals are good source of minerals.
{"title":"Determination of the Nutritive Value of Ceylon Almond (Terminalia catappa) and Butterfly Pea (Clitoria ternatea) Seeds from Sabaragamuwa Region of Sri Lanka","authors":"Harshi Dulangi Delpachithra, Wickramasinghe Mudiyanselage Dilan Rangana, S. B. Navaratne","doi":"10.9734/afsj/2023/v22i11681","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i11681","url":null,"abstract":"Aims: The Global population is increasing at an accelerated rate while food security is moving in towards a negative direction. Therefore, identification and utilization of underutilized food resources are important to attain sustainability. The present study focused on seeds of two underutilized plants namely; Ceylon almond (Terminalia catappa) and Butterfly pea (Clitoria ternatea) as a source of edible oil production and to evaluate nutritional factors of the seed meal for potential application as a food/feed source. \u0000Methodology: The moisture content of the seeds was determined according to the method of AOAC 925.09. The fat content of the seeds was evaluated through the Soxhlet method followed by FAME determination through GC method. The crude protein content of the defatted seed meal was analyzed according to the method of AOAC 991.20 and AOAC 2011.14 procedures was followed to determine the mineral content of the seed meal using ICP-OES. \u0000Results: The study revealed that both of the seeds contained high levels of moisture content and Terminalia catappa seed exhibited the highest moisture content (30.0%). The seeds of Terminalia catappa contained 18.08% of fat and major fatty acid was palmitic. The crude protein content of defatted seeds of T. catappa was 35.11% and it had a high level of potassium (K) according to the ICP-OES analysis. Clitoria ternatea seed oil contained the least amount of fat (10.8%) and the major fatty acid was oleic (50.87%); an unsaturated fatty acid. The seed meal of it contained 50.16% of crude protein and major minerals were potassium, magnesium, and calcium. \u0000Conclusion: The C. ternatea seed meal is an excellent source of protein. However, seeds contain relatively low level of fat compared to T. catappa seeds. Both seed meals are good source of minerals.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"52 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138627605","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 : 2023-11-15DOI: 10.9734/afsj/2023/v22i10680
S. Kosoko, Wilson Tamunotonye Orunaboka, Abiona Sunday Aina
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products. Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF). Study Design: The study was a factorial design. Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023. Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis. Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement. Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour.
{"title":"Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis","authors":"S. Kosoko, Wilson Tamunotonye Orunaboka, Abiona Sunday Aina","doi":"10.9734/afsj/2023/v22i10680","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10680","url":null,"abstract":"The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products. Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF). Study Design: The study was a factorial design. Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023. Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis. Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement. Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"35 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139274259","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 : 2023-11-04DOI: 10.9734/afsj/2023/v22i10679
Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro, Rafael Francisco Nanelo
Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit.
Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, and 0.5% pectin; (D), 79% pulp, 20% sugar, 0.5% citric acid, and 0.5% pectin, were made and characterized in terms of pH by potentiometer, moisture by desiccation at 105o C, total soluble solids content (°Brix) by refractometry, titratable acidity by titration with 0.1N (NaOH), and sensory analysis by effective methods. The data was evaluated using Rstudio 4.2.1 software.
Results: The results showed pH ranging from 4.84 to 5.09, soluble solids content from 39.79 to 66.42 ºBrix, titratable acidity in the range of 0.52 to 1.07%, and moisture content between 10.75 and 41.86%. The acceptance test showed that formulation A had the highest score of around 75%.
Conclusion: Tomatoes proved to be an excellent and viable raw material for jam production.
{"title":"Production and Characterization of Tomato (Lycopersicon esculentum) Jam","authors":"Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro, Rafael Francisco Nanelo","doi":"10.9734/afsj/2023/v22i10679","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10679","url":null,"abstract":"Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit.
 Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, and 0.5% pectin; (D), 79% pulp, 20% sugar, 0.5% citric acid, and 0.5% pectin, were made and characterized in terms of pH by potentiometer, moisture by desiccation at 105o C, total soluble solids content (°Brix) by refractometry, titratable acidity by titration with 0.1N (NaOH), and sensory analysis by effective methods. The data was evaluated using Rstudio 4.2.1 software.
 Results: The results showed pH ranging from 4.84 to 5.09, soluble solids content from 39.79 to 66.42 ºBrix, titratable acidity in the range of 0.52 to 1.07%, and moisture content between 10.75 and 41.86%. The acceptance test showed that formulation A had the highest score of around 75%.
 Conclusion: Tomatoes proved to be an excellent and viable raw material for jam production.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"6 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135774196","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 : 2023-11-03DOI: 10.9734/afsj/2023/v22i10678
Abuh Abel Maji, Orishagbemi Ojo Cornelius
Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.
Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.
Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.
Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.
Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.
Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.
{"title":"Proximate, Micronutrient Compositions and Shelf Life of Juice and Concentrate of Hog Plum (Spondias mombi), a Wild Fruit in Nigeria","authors":"Abuh Abel Maji, Orishagbemi Ojo Cornelius","doi":"10.9734/afsj/2023/v22i10678","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10678","url":null,"abstract":"Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.
 Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.
 Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.
 Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.
 Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.
 Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"71 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135868037","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 aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents were 4.5-6.3, 1.46-1.81, 183-240mg/100g respectively, and vitamin A content was 308-497 µg/110g. The incorporation of Moringa leaf powder improved the nutritional quality of the supplementary feed.
{"title":"Nutritional Evaluation of a Complementary Food Based on Dates, Millet, Orange-Fleshed Sweet Potato and Moringa Leaf Powder","authors":"Salha Yustus Selemani, Abdulsudi Issa-Zacharia, Lucy Mlipano Chove","doi":"10.9734/afsj/2023/v22i10677","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10677","url":null,"abstract":"The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents were 4.5-6.3, 1.46-1.81, 183-240mg/100g respectively, and vitamin A content was 308-497 µg/110g. The incorporation of Moringa leaf powder improved the nutritional quality of the supplementary feed.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"38 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135884691","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 : 2023-10-17DOI: 10.9734/afsj/2023/v22i10676
Sara Anam, Maria Anum
Genomic amendment is genetic procedure which possessions adjustments in genomic technology of entirely types of existing creatures. GMO is well-defined as Organisms in which genomic substantial (DNA) will be transformed in a technique which is not happen obviously via breeding or else normal reunification. Customers remain usually involved in significant concerning diet they ingest, as well as its basis beside that, stipulation handled, the materials that might adding towards. By means of new ideas arise in nourishment creation schemes, customers could remain further apprehensive around then concerned of buying freshly technologically advanced foodstuffs. Hereditarily planned or hereditarily improved diets, or else individuals that comprise about hereditarily improved creatures, were presented in US marketplace as well as acted proceeding superstore tables popularin 1994 by Flavr Savr tomato. FDA agreed to the technique through Calgene of introducing genetic material which avoids accumulation of an enzyme which will then reason of unstiffening in the fruitlet, letting them economically vended Flavr Savr tomato to have extended service lifetime along with conservative tomatoes . On the other hand, the aforementioned manufactureterminated in 1997. Later two years, the overview of Flavr Savr, during 1996, weed killer resistingsoybeans have being announced within foodstuff scheme via let agriculturalists towards procedure which is generally appropriate for weed killer Roundup surrounded by meadow directed towards destroy a widespread variety of tidies deprived of damaging their unaffected Roundup Ready Harvests. During that time, GM and GMOs foodstuffs during specific increase incessant community discussion by means of favors their security, hazards, regulation, tagging and limit.
{"title":"Genetically Modified Organisms (GMO) Collision on Human Body: Pros and Cons","authors":"Sara Anam, Maria Anum","doi":"10.9734/afsj/2023/v22i10676","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10676","url":null,"abstract":"Genomic amendment is genetic procedure which possessions adjustments in genomic technology of entirely types of existing creatures. GMO is well-defined as Organisms in which genomic substantial (DNA) will be transformed in a technique which is not happen obviously via breeding or else normal reunification. Customers remain usually involved in significant concerning diet they ingest, as well as its basis beside that, stipulation handled, the materials that might adding towards. By means of new ideas arise in nourishment creation schemes, customers could remain further apprehensive around then concerned of buying freshly technologically advanced foodstuffs. Hereditarily planned or hereditarily improved diets, or else individuals that comprise about hereditarily improved creatures, were presented in US marketplace as well as acted proceeding superstore tables popularin 1994 by Flavr Savr tomato. FDA agreed to the technique through Calgene of introducing genetic material which avoids accumulation of an enzyme which will then reason of unstiffening in the fruitlet, letting them economically vended Flavr Savr tomato to have extended service lifetime along with conservative tomatoes . On the other hand, the aforementioned manufactureterminated in 1997. Later two years, the overview of Flavr Savr, during 1996, weed killer resistingsoybeans have being announced within foodstuff scheme via let agriculturalists towards procedure which is generally appropriate for weed killer Roundup surrounded by meadow directed towards destroy a widespread variety of tidies deprived of damaging their unaffected Roundup Ready Harvests. During that time, GM and GMOs foodstuffs during specific increase incessant community discussion by means of favors their security, hazards, regulation, tagging and limit.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135995518","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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