Pub Date : 2023-10-17DOI: 10.9734/afsj/2023/v22i10675
Ojokoh Eromosele
Aims: The objective of this study was to investigate the eliciting efficacy of bacterial alginate which was extracted from Azotobacter vinelandii in the induction of glyceollins and accumulation in soybeans.
Methodology: The preparative high performance liquid chromatography (HPLC) was used to detect, separate and purify the alginate after extraction and ultra performance liquid chromatography – mass spectrometry (UPLC-MS) was used to detect the molecular weights of both the extracted alginate and the induced glyceollins in soybeans.
Results: Bacterial alginate induced glyceollins synthesis in soybean seeds in high quantity. The optimal conditions of elicitation were as follows: concentration of bacterial alginate 60 µL presoaked in the sterile water for 5h, incubated at a controlled temperature of 30℃ and in the dark for 4 days. Alginate induction ability exhibited glyceollin-inducing activities of 1.775 (mg/g dry weight) while the control had no record of glyceollin induction. The results demonstrated that a larger molecular weight or a higher G/M ratio might correlate with a higher glyceollin-induction activity.
Conclusion: In conclusion; alginate could be introduced as relatively safe and efficient elicitor of high glyceollin accumulation in soybeans. The method for bacterial alginate extraction and its application in soybean seeds for glyceollin induction may be of practical use in the food.
{"title":"HPLC-MS Evaluation of Mannuronic and Guluronic Acid in Bacterial Alginate from Azotobacter vinelandii and the Effect on Glyceollin Induction and Accumulation in Soybeans","authors":"Ojokoh Eromosele","doi":"10.9734/afsj/2023/v22i10675","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10675","url":null,"abstract":"Aims: The objective of this study was to investigate the eliciting efficacy of bacterial alginate which was extracted from Azotobacter vinelandii in the induction of glyceollins and accumulation in soybeans.
 Methodology: The preparative high performance liquid chromatography (HPLC) was used to detect, separate and purify the alginate after extraction and ultra performance liquid chromatography – mass spectrometry (UPLC-MS) was used to detect the molecular weights of both the extracted alginate and the induced glyceollins in soybeans.
 Results: Bacterial alginate induced glyceollins synthesis in soybean seeds in high quantity. The optimal conditions of elicitation were as follows: concentration of bacterial alginate 60 µL presoaked in the sterile water for 5h, incubated at a controlled temperature of 30℃ and in the dark for 4 days. Alginate induction ability exhibited glyceollin-inducing activities of 1.775 (mg/g dry weight) while the control had no record of glyceollin induction. The results demonstrated that a larger molecular weight or a higher G/M ratio might correlate with a higher glyceollin-induction activity.
 Conclusion: In conclusion; alginate could be introduced as relatively safe and efficient elicitor of high glyceollin accumulation in soybeans. The method for bacterial alginate extraction and its application in soybean seeds for glyceollin induction may be of practical use in the food.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136032604","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 : 2023-10-14DOI: 10.9734/afsj/2023/v22i10674
T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha, S. B. Navaratne
This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean flour (MF), Black gram flour (BF), and Meneri flour (MF) together with cinnamon powder, sesame and black seeds were composited in developing the formulations based on the nutrient compositions. Thus, 16 composite flour mixtures were formulated fitting to the two-factor factorial experimental design and those formulations were extruded. Grounded samples were served with 1.5% sugar to a consumer-based sensory panel (n=35) to select the best extruded samples organoleptically. Sensorially, the best 4 samples were subjected to proximate analysis according to the AOAC protocols. Results revealed that the F3.4 formulation was sensorially acceptable as per the descriptive analysis. Proximate analysis of best extruded formulation had carbohydrates, protein, fat, dietary fiber, and ash respectively as 63.37±0.02%, 20.91±0.03%, 6.01±0.06%, 9.20±0.01% and 2.41±0.02%. Mineral analysis showed that it contained calcium, sodium, iron and zinc in mg/100g as 840.70± 0.01, 413.06± 0.01, 6.73± 0.01, and 3.22± 0.04 respectively. This formulation can be promoted as a value-added product to address nutritional requirement of Sri Lankans.
{"title":"Development of Extruded Composite Flour Formulations using Local Grain Varieties: Formulation, Sensory Evaluation, and Nutrient Analysis","authors":"T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha, S. B. Navaratne","doi":"10.9734/afsj/2023/v22i10674","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10674","url":null,"abstract":"This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean flour (MF), Black gram flour (BF), and Meneri flour (MF) together with cinnamon powder, sesame and black seeds were composited in developing the formulations based on the nutrient compositions. Thus, 16 composite flour mixtures were formulated fitting to the two-factor factorial experimental design and those formulations were extruded. Grounded samples were served with 1.5% sugar to a consumer-based sensory panel (n=35) to select the best extruded samples organoleptically. Sensorially, the best 4 samples were subjected to proximate analysis according to the AOAC protocols. Results revealed that the F3.4 formulation was sensorially acceptable as per the descriptive analysis. Proximate analysis of best extruded formulation had carbohydrates, protein, fat, dietary fiber, and ash respectively as 63.37±0.02%, 20.91±0.03%, 6.01±0.06%, 9.20±0.01% and 2.41±0.02%. Mineral analysis showed that it contained calcium, sodium, iron and zinc in mg/100g as 840.70± 0.01, 413.06± 0.01, 6.73± 0.01, and 3.22± 0.04 respectively. This formulation can be promoted as a value-added product to address nutritional requirement of Sri Lankans.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135803836","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 : 2023-10-09DOI: 10.9734/afsj/2023/v22i10673
Caresma Chuwa, Anju K Dhiman, Paul Saidia, Abdulsudi Issa-Zacharia
The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to different processing methods which were sorted, washed, dried, and milled into flour (Sample A- Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 oC for 10 h and milled into flour (Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m3 bulk density, 1181.03 ± 11.72 kg/ m3 true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index. The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (ho) 9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87 %), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99 %) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69 - 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12 to 5.01 %. The overall results of the current study revealed that the processing methods of soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed that processing methods can significantly improve the nutritional qualities of soybeans while substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.
{"title":"Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)","authors":"Caresma Chuwa, Anju K Dhiman, Paul Saidia, Abdulsudi Issa-Zacharia","doi":"10.9734/afsj/2023/v22i10673","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10673","url":null,"abstract":"The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to different processing methods which were sorted, washed, dried, and milled into flour (Sample A- Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 oC for 10 h and milled into flour (Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m3 bulk density, 1181.03 ± 11.72 kg/ m3 true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index. The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (ho) 9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87 %), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99 %) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69 - 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12 to 5.01 %. The overall results of the current study revealed that the processing methods of soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed that processing methods can significantly improve the nutritional qualities of soybeans while substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135095797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.
{"title":"Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal","authors":"Okocha Kalu Sunday, Mogor Chidimma Onyinye, Mofunanya Grace Nneka, Anigbogu Chinenye Bibiana, None Ishiwu C. N., Ezeokoye Adaora Miracle","doi":"10.9734/afsj/2023/v22i10672","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10672","url":null,"abstract":"This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135350469","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 : 2023-09-26DOI: 10.9734/afsj/2023/v22i10671
Patricia Omonegho Adejumo, John Alaba Victor Olumurewa, Matthew Kolawole Bolade, Olugbenga Olufemi Awolu
A solar hybrid dryer for cassava grate was fabricated and evaluated for performance. The major components include chimney, drying chamber, solar collector, blower housing (heater and fan) unit, solar panel, aluminum frame, rollers and 12 V direct current battery. Evaluation of the hybrid dryer was carried out to investigate the effect of drying temperature and variety of cassava (TMS96/1414, TMS92/0326 and TMS01/1368) on moisture loss, drying rate and drying efficiency. The dryer recorded maximum temperature of 55ᵒC and 45ᵒC in the drying chamber for hybrid and solar drying respectively which are higher than the 26ᵒC recorded for ambient. In all the experiments performed it took 7 hours for the moisture content of sample using hybrid solar drying to be reduced from average of 65% to about 10.19%. For solar drying it took 13 hours to attain moisture content of 11% while open sun drying took 35 hours to reduce the moisture content to 13 %. The result showed that TMS96/0326 had the highest moisture loss (6.20 kg/kg, 6.09 kg/kg and 5.65kg/kg) drying rate (0.899 kg/hr, 0.870 kg/hr and 0.807 kg/hr) for open sun, solar and hybrid drying respectively. This confirmed that variety and temperature had effect on the drying performance. The drying efficiency for hybrid drying was 78.71 %, 79.71 % and 73.42 % while solar drying had 47.76 %, 48.38 % and 44.53 % for TMS96/1414, TMS92/0326 and TMS01/1368 respectively; an indication that temperature, airflow rate and variety of cassava grate had significant effect on evaluated parameters hence the hybrid solar dryer is efficient for achieving dry cassava grate.
{"title":"Development and Performance Evaluation of Hybrid-Solar Dryer for Cassava Grate","authors":"Patricia Omonegho Adejumo, John Alaba Victor Olumurewa, Matthew Kolawole Bolade, Olugbenga Olufemi Awolu","doi":"10.9734/afsj/2023/v22i10671","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10671","url":null,"abstract":"A solar hybrid dryer for cassava grate was fabricated and evaluated for performance. The major components include chimney, drying chamber, solar collector, blower housing (heater and fan) unit, solar panel, aluminum frame, rollers and 12 V direct current battery. Evaluation of the hybrid dryer was carried out to investigate the effect of drying temperature and variety of cassava (TMS96/1414, TMS92/0326 and TMS01/1368) on moisture loss, drying rate and drying efficiency. The dryer recorded maximum temperature of 55ᵒC and 45ᵒC in the drying chamber for hybrid and solar drying respectively which are higher than the 26ᵒC recorded for ambient. In all the experiments performed it took 7 hours for the moisture content of sample using hybrid solar drying to be reduced from average of 65% to about 10.19%. For solar drying it took 13 hours to attain moisture content of 11% while open sun drying took 35 hours to reduce the moisture content to 13 %. The result showed that TMS96/0326 had the highest moisture loss (6.20 kg/kg, 6.09 kg/kg and 5.65kg/kg) drying rate (0.899 kg/hr, 0.870 kg/hr and 0.807 kg/hr) for open sun, solar and hybrid drying respectively. This confirmed that variety and temperature had effect on the drying performance. The drying efficiency for hybrid drying was 78.71 %, 79.71 % and 73.42 % while solar drying had 47.76 %, 48.38 % and 44.53 % for TMS96/1414, TMS92/0326 and TMS01/1368 respectively; an indication that temperature, airflow rate and variety of cassava grate had significant effect on evaluated parameters hence the hybrid solar dryer is efficient for achieving dry cassava grate.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134958078","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 : 2023-09-25DOI: 10.9734/afsj/2023/v22i10670
Mohamed Yehia Sayed Ahmed, Rasha Saad, Fatma Shafik Abd El-Aleem, Shereen Nazeh Lotfy, Hoda Hanem Mohamed Fadel
The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars.
碳酸功能性软饮料是为消费者提供健康益处的新概念。本研究的目的是通过将柠檬油(L)与牛至(Or)精油混合，提高碳酸柠檬软饮料的抗氧化活性，同时保持其特有的风味。不同的增稠剂(通常用于软饮料配方)对简单模型溶液挥发性化合物释放的影响分别进行了评估。柠檬油与牛至精油(1.5µL Or /100µL)混合可提高气味接受度，并使柠檬油清除DPPH的能力提高40%。研究了不同增稠剂的作用，结果表明，黄原胶、阿拉伯胶和果胶分别在0.05、6.0和0.01 g/100 mL水的浓度下，从简单模型溶液中释放柠檬烯和柠檬醛最高，而柠檬烯和柠檬醛是柠檬香气的主要来源。这一发现主要与增稠剂之间的相互作用有关。根据这一结果，研制了柠檬软饮。碳酸化改善了软饮料的感官特性，降低了pH值，增加了酸度，但变化不显著(P >总可溶性固形物和总糖含量0.05)。
{"title":"Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink","authors":"Mohamed Yehia Sayed Ahmed, Rasha Saad, Fatma Shafik Abd El-Aleem, Shereen Nazeh Lotfy, Hoda Hanem Mohamed Fadel","doi":"10.9734/afsj/2023/v22i10670","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10670","url":null,"abstract":"The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135815932","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 : 2023-09-14DOI: 10.9734/afsj/2023/v22i10669
Ubadire-Agua C., None Ezeama C. F., None Anyiam C. A., None Nwanagba N. L., None Anyiam C. C.
Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated.
Methodology: A total of 100 fresh catfish from Michael Okpara University of Agriculture, Umudike (MOUAU) Nigeria Fish Farm was used for the analysis. The fish were processed and divided into five lots of twenty each. This was followed by marinating in baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a mix of 1.5% ginger and 1.5% garlic each and a control for 2h. Afterwards, the treated fish was cold-smoked for 8 h and then stored at room temperature (28 ± 2°C). Fish samples were collected at 2-day intervals to determine total viable count, total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp.).
Results: Findings of this study revealed that potassium sorbate, ginger, garlic, and ginger-garlic blends enhanced the microbiological safety of cold–smoked Catfish (Clarius gariepius). The result showed that although counts of some microbial contaminants increased in the cold-smoked fish, however, it varied (p˂0.05) with the treatment during storage. Comparatively, 1.5% ginger - 1.5% garlic marinate was the most effective and performed considerably higher (p˂0.05) than 0.5% potassium sorbate in the reduction of the microbial contaminants. In this study, the lowest total viable counts were observed in the 3% ginger–treated cold smoked fish (8.7x105 cfu/g) while the untreated sample was the most contaminated (1.19 x 106 cfu/g) at pre-storage. A significant increase in the total viable count was observed in all the samples during storage however, 3% garlic recorded the least (1.13 x 106 to 2.84 x106 to 3.48x106 cfu/g) and the highest in the untreated sample (1.19 x 106 to 3.38 x 106 to 3.66x 106 cfu/g). Overall, 1.5%ginger+1.5%garlic blend was most effective on E. coli while 0.5% potassium sorbate was on Salmonella at ambient storage. Listeria monocytogenes was most susceptible to all the treatment, the growth of fungi steadily increased in the treated cold smoked fish during ambient storage.
Conclusion: The study found that 3% ginger, 3% garlic, 1.5% ginger - 1.5% garlic mixture inhibits significantly the growth of microbial contaminants relatively with 0.5% potassium sorbate in cold-smoked fish during ambient storage.
{"title":"Effect of Ginger and Garlic Marinates on Growth of Microbial Contaminants in Cold-Smoked Catfish (Clarius gariepinus) Stored at Room Condition","authors":"Ubadire-Agua C., None Ezeama C. F., None Anyiam C. A., None Nwanagba N. L., None Anyiam C. C.","doi":"10.9734/afsj/2023/v22i10669","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10669","url":null,"abstract":"Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated.
 Methodology: A total of 100 fresh catfish from Michael Okpara University of Agriculture, Umudike (MOUAU) Nigeria Fish Farm was used for the analysis. The fish were processed and divided into five lots of twenty each. This was followed by marinating in baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a mix of 1.5% ginger and 1.5% garlic each and a control for 2h. Afterwards, the treated fish was cold-smoked for 8 h and then stored at room temperature (28 ± 2°C). Fish samples were collected at 2-day intervals to determine total viable count, total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp.).
 Results: Findings of this study revealed that potassium sorbate, ginger, garlic, and ginger-garlic blends enhanced the microbiological safety of cold–smoked Catfish (Clarius gariepius). The result showed that although counts of some microbial contaminants increased in the cold-smoked fish, however, it varied (p˂0.05) with the treatment during storage. Comparatively, 1.5% ginger - 1.5% garlic marinate was the most effective and performed considerably higher (p˂0.05) than 0.5% potassium sorbate in the reduction of the microbial contaminants. In this study, the lowest total viable counts were observed in the 3% ginger–treated cold smoked fish (8.7x105 cfu/g) while the untreated sample was the most contaminated (1.19 x 106 cfu/g) at pre-storage. A significant increase in the total viable count was observed in all the samples during storage however, 3% garlic recorded the least (1.13 x 106 to 2.84 x106 to 3.48x106 cfu/g) and the highest in the untreated sample (1.19 x 106 to 3.38 x 106 to 3.66x 106 cfu/g). Overall, 1.5%ginger+1.5%garlic blend was most effective on E. coli while 0.5% potassium sorbate was on Salmonella at ambient storage. Listeria monocytogenes was most susceptible to all the treatment, the growth of fungi steadily increased in the treated cold smoked fish during ambient storage.
 Conclusion: The study found that 3% ginger, 3% garlic, 1.5% ginger - 1.5% garlic mixture inhibits significantly the growth of microbial contaminants relatively with 0.5% potassium sorbate in cold-smoked fish during ambient storage.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134912308","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}
Objective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades.
Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic animal meat, except for rare pathogens such as Salmonella spp, E.coli. Sampling, experiments, and microbe prevalence varied among studies.
Results: All studies confirmed the presence of zoonotic pathogens dangerous to human beings. Therefore, more investigations are needed, especially for the chronic and severe cases of pathogens, since only few studies have addressed the bushmeat's microbiological safety in Africa.
Conclusion: Efforts should be made to improve bushmeat safety and public health in Africa. New policies and public regulations must be developed and implemented to ensure hygienic and legal bushmeat production in Africa.
{"title":"Bushmeat Consumption in Africa: A Microbiological Safety Challenge?","authors":"Gwladys Gloria Amen Ahouanse, Abdulsudi Issa-Zacharia, Nuria Majaliwa","doi":"10.9734/afsj/2023/v22i9667","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i9667","url":null,"abstract":"Objective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades.
 Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic animal meat, except for rare pathogens such as Salmonella spp, E.coli. Sampling, experiments, and microbe prevalence varied among studies.
 Results: All studies confirmed the presence of zoonotic pathogens dangerous to human beings. Therefore, more investigations are needed, especially for the chronic and severe cases of pathogens, since only few studies have addressed the bushmeat's microbiological safety in Africa.
 Conclusion: Efforts should be made to improve bushmeat safety and public health in Africa. New policies and public regulations must be developed and implemented to ensure hygienic and legal bushmeat production in Africa.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135878951","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 : 2023-09-12DOI: 10.9734/afsj/2023/v22i10668
None Ubadire-Agua, C., None Ezeama, C. F., None Anyiam, C. A., None Anyiam, C. C., None Nwanagba, N. L.
Aim: This study investigated the preservative effect of potassium sorbate, ginger, garlic, and a blend of, ginger and garlic on the microbiological quality and shelf stability of cold smoked Catfish (Clarius gariepinus) at refrigerated storage.
Methodology: One hundred (100) of the freshly harvested catfish obtained from the MOUAU Fish Farm were processed and divided into five lots of 20 each. Four marinating baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a blend of 1.5% ginger and 1.5% garlic respectively were prepared. Each catfish lot except the fifth lot (which served as a control) was marinated for 2 h and cold smoked for 8 h. The samples were then stored for fourteen days at refrigeration temperature (4 ± 2 °C during which analyses were carried out. The Total viable count, Total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp) of the catfish samples before, during, and after storage were analyzed.
Results: The total viable count (TVC) was reduced from 8.7x105 to 1.2x105 CFU/g, 1.13 x106 to 2.4x105 CFU/g, 1.09 x 106 to 2.00 x105 CFU/g, 9.60 x105 to 1.50 x105 CFU/g, and 1.19x106 to 3.00x105 CFU/g for 3% ginger, 3% garlic, 1.5% ginger +1.5% garlic, 0.5% potassium sorbate, and the control at refrigeration storage respectively. All the treatments were effective against E. coli, Listeria monocytogen, and Salmonella count. Similarly, the 3% of ginger treatment recorded counts of 1x105 CFU/g for Staphylococcus counts, during refrigeration storage. Furthermore, the total fungal count decreased for all the treatments.
Conclusion: The study found that cold smoked catfish treated with 0.5% potassium sorbate, 3% ginger, 3% garlic and a blend of 1.5% ginger and 1.5% garlic can be stored for 14 days at refrigeration storage provided the storage condition is maintained.
{"title":"Effect of Some Preservatives on the Microbial Quality of Cold-smoked Catfish at Refrigerated Temperature","authors":"None Ubadire-Agua, C., None Ezeama, C. F., None Anyiam, C. A., None Anyiam, C. C., None Nwanagba, N. L.","doi":"10.9734/afsj/2023/v22i10668","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i10668","url":null,"abstract":"Aim: This study investigated the preservative effect of potassium sorbate, ginger, garlic, and a blend of, ginger and garlic on the microbiological quality and shelf stability of cold smoked Catfish (Clarius gariepinus) at refrigerated storage.
 Methodology: One hundred (100) of the freshly harvested catfish obtained from the MOUAU Fish Farm were processed and divided into five lots of 20 each. Four marinating baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a blend of 1.5% ginger and 1.5% garlic respectively were prepared. Each catfish lot except the fifth lot (which served as a control) was marinated for 2 h and cold smoked for 8 h. The samples were then stored for fourteen days at refrigeration temperature (4 ± 2 °C during which analyses were carried out. The Total viable count, Total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp) of the catfish samples before, during, and after storage were analyzed.
 Results: The total viable count (TVC) was reduced from 8.7x105 to 1.2x105 CFU/g, 1.13 x106 to 2.4x105 CFU/g, 1.09 x 106 to 2.00 x105 CFU/g, 9.60 x105 to 1.50 x105 CFU/g, and 1.19x106 to 3.00x105 CFU/g for 3% ginger, 3% garlic, 1.5% ginger +1.5% garlic, 0.5% potassium sorbate, and the control at refrigeration storage respectively. All the treatments were effective against E. coli, Listeria monocytogen, and Salmonella count. Similarly, the 3% of ginger treatment recorded counts of 1x105 CFU/g for Staphylococcus counts, during refrigeration storage. Furthermore, the total fungal count decreased for all the treatments.
 Conclusion: The study found that cold smoked catfish treated with 0.5% potassium sorbate, 3% ginger, 3% garlic and a blend of 1.5% ginger and 1.5% garlic can be stored for 14 days at refrigeration storage provided the storage condition is maintained.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135831376","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 : 2023-09-02DOI: 10.9734/afsj/2023/v22i9666
Olagbaju A. R., Afolayan S. S ., Aina J. A., Okusami (Ihum) T. A., Ashonibare R. A., Kurah A., Rahman M. O., Alimi J. P.
Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly packaged and stored are prone to spoilage and rejections both in local and export markets. This study was conducted to assess the effects of different packaging methods on the quality of cashew nuts and kernel. Two hundred (200) kg of cashew nuts were procured each, from four states, Oyo and Osun (Southwest); Kwara and Kogi (North Central) Nigeria. The nuts were dried using parabolic solar dryer fixed with data logger for three days. One kg sample in three replicates was taken from each State’s lot and analyzed for initial quality parameters using Nut count (NC) and Kernel Output Ratio methods (KOR). Two hundred kilograms kg of dried raw cashew nut (RCN) (10% MC) taken from 50 kg each from across the States were thoroughly mixed and divided into two lots of 100 kg each. The first lot of 100 kg was processed into kernels (PCK) while the remaining 100 kg was used for RCN storage studies. Physical, chemical microbiological and entomological analyses were evaluated on RCN and PCK at 0, 2, 4, 6, 8, 10 and 12 months. RCN was stored using three different types of packaging; Jute bag, paper-lined jute bag and paper-lined carton, while cashew kernels (PCK) were stored using five different types of packaging methods; Polythene, Polythene lined polypropylene, paper lined polyethylene, polythene lined carton and paper lined carton. Paper lined jute bag was the best packaging method for nut storage while, polythene lined polypropylene was the best for kernel storage. Cashew kernels are easily stored in smaller spaces than the nut (ratio 1:5).
{"title":"Effects of Different Packaging Methods on the Shelf Life of Cashew Nuts and Kernels","authors":"Olagbaju A. R., Afolayan S. S ., Aina J. A., Okusami (Ihum) T. A., Ashonibare R. A., Kurah A., Rahman M. O., Alimi J. P.","doi":"10.9734/afsj/2023/v22i9666","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i9666","url":null,"abstract":"Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly packaged and stored are prone to spoilage and rejections both in local and export markets. This study was conducted to assess the effects of different packaging methods on the quality of cashew nuts and kernel. Two hundred (200) kg of cashew nuts were procured each, from four states, Oyo and Osun (Southwest); Kwara and Kogi (North Central) Nigeria. The nuts were dried using parabolic solar dryer fixed with data logger for three days. One kg sample in three replicates was taken from each State’s lot and analyzed for initial quality parameters using Nut count (NC) and Kernel Output Ratio methods (KOR). Two hundred kilograms kg of dried raw cashew nut (RCN) (10% MC) taken from 50 kg each from across the States were thoroughly mixed and divided into two lots of 100 kg each. The first lot of 100 kg was processed into kernels (PCK) while the remaining 100 kg was used for RCN storage studies. Physical, chemical microbiological and entomological analyses were evaluated on RCN and PCK at 0, 2, 4, 6, 8, 10 and 12 months. RCN was stored using three different types of packaging; Jute bag, paper-lined jute bag and paper-lined carton, while cashew kernels (PCK) were stored using five different types of packaging methods; Polythene, Polythene lined polypropylene, paper lined polyethylene, polythene lined carton and paper lined carton. Paper lined jute bag was the best packaging method for nut storage while, polythene lined polypropylene was the best for kernel storage. Cashew kernels are easily stored in smaller spaces than the nut (ratio 1:5).","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82110253","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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