Pub Date : 2023-07-13DOI: 10.9734/afsj/2023/v22i9655
Vachefon Heuvey Forwoukeh, J. Amove, M. I. Yusufu
Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.
{"title":"Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production","authors":"Vachefon Heuvey Forwoukeh, J. Amove, M. I. Yusufu","doi":"10.9734/afsj/2023/v22i9655","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i9655","url":null,"abstract":"Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends.\u0000Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined.\u0000Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05).\u0000Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83869461","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 : 2023-07-10DOI: 10.9734/afsj/2023/v22i9654
Alzara Tanviana, D. Rosyidi, A. Susilo
This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.
{"title":"Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage","authors":"Alzara Tanviana, D. Rosyidi, A. Susilo","doi":"10.9734/afsj/2023/v22i9654","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i9654","url":null,"abstract":"This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77699928","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 : 2023-07-09DOI: 10.9734/afsj/2023/v22i9653
Z. Ishak, K. H. Khalid, F. Hussin, Nik Mohd Faiz Che Mohd Noor, M. F. Hashim
The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutritional analysis were studied. Based on the simplex-centroid design, coconut cake had an improving effect significantly on the total dietary fiber (TDF), insoluble dietary fiber, and soluble dietary fiber but, not significantly in colour. The best mixture giving optimal total dietary fiber, insoluble dietary fiber, soluble dietary fiber was that containing 100% coconut cake flour. The result for TDF showed that the top three with the highest fibre content were cereal 3, 15.25%; followed by cereal 7, 11.75% and cereal 5, 10.05%. The addition of brown rice flour showed the highest water absorption index compared to whole corn flour and coconut flour. On the other hand, addition of coconut cake significantly increased the water solubility index compare to whole corn flour. The bulk density of the drum-dried instant cereal ranged between 0.32 and 0.36 g/cm3. The moisture content of ten formulations of cereal in the study was within the recommended range. The protein content of the cereal (g/100 g of dry matter) was the lowest in cereal 8 (6.96) and the highest in cereal 3 (8.83). It also shows that the ten formulations of coconut cereal has an array of nutritional properties that varied according to flour proportion.
{"title":"Physico-chemical Properties Evaluation and Characteristics of Instant Cereal from Coconut Cake","authors":"Z. Ishak, K. H. Khalid, F. Hussin, Nik Mohd Faiz Che Mohd Noor, M. F. Hashim","doi":"10.9734/afsj/2023/v22i9653","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i9653","url":null,"abstract":"The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutritional analysis were studied. Based on the simplex-centroid design, coconut cake had an improving effect significantly on the total dietary fiber (TDF), insoluble dietary fiber, and soluble dietary fiber but, not significantly in colour. The best mixture giving optimal total dietary fiber, insoluble dietary fiber, soluble dietary fiber was that containing 100% coconut cake flour. The result for TDF showed that the top three with the highest fibre content were cereal 3, 15.25%; followed by cereal 7, 11.75% and cereal 5, 10.05%. The addition of brown rice flour showed the highest water absorption index compared to whole corn flour and coconut flour. On the other hand, addition of coconut cake significantly increased the water solubility index compare to whole corn flour. The bulk density of the drum-dried instant cereal ranged between 0.32 and 0.36 g/cm3. The moisture content of ten formulations of cereal in the study was within the recommended range. The protein content of the cereal (g/100 g of dry matter) was the lowest in cereal 8 (6.96) and the highest in cereal 3 (8.83). It also shows that the ten formulations of coconut cereal has an array of nutritional properties that varied according to flour proportion.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80791694","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 : 2023-07-05DOI: 10.9734/afsj/2023/v22i8651
Mabiala Ngouma Breve, Enzonga Yoca Josiane, M. Tsieri
Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy vegetables (Amaranthus hybridus L, Basella alba, Solanum nigrum L and Ipomea batatas L). The leafy vegetables were collected from two markets and two market garden sites. The pH and the contents in moisture, protein, ash, lipids and minerals (Ca, P, Fe and Mg) were determined using standard analytical methods (Association of Official Analytical Chemists). The results indicate that the four leafy vegetables have a pH of between 6 ± 0.03 and 7 ± 0.04, high moisture content (81.43 ± 0.20 to 94.89 ± 0.12 g/100g FW), high protein content (21.95 ± 0.05 to 32.59 ± 0.07 g/100g FW) and high ash content (13.32 ± 0.05 to 25.78 ± 0.03 g/100g FW). All the vegetables were low in lipids (between 2.73 ± 0.23 and 4.81 ± 0.20 g/100gDW). The investigations also show that the four vegetables studied have high levels of phosphorus (389.27 ± 3.23% to 875.22 ± 3.16 mg/100 g DM), iron (70.29 ± 0.15 to 180.06 ± 1.21 mg/100 g DM), calcium (106.78 ± 3.25 to 3404.57 ± 8.07 mg/100 g DM) and magnesium (679.20 ± 2.25 to 2331.25 ± 3.26 mg/100 g DM). In addition, the vegetables collected at the market garden site of the municipal garden had the best a best Ca/P ratio (2.56 to 4.59). These findings suggest that these leafy vegetables represent a genuine alternative source of protein and especially micronutrients (iron, phosphorus, calcium, magnesium) for human nutrition, health and food safety.
通常被消费者忽视的是，刚果共和国的许多当地叶菜被认为是农村生活方式的一部分，是“穷人的食物”。为了促进人们的消费，本研究在2个市场和2个市场园地采集了4种叶菜(Amaranthus hybridus L、Basella alba L、Solanum nigrum L和Ipomea batatas L)的营养成分。pH值和水分、蛋白质、灰分、脂质和矿物质(Ca、P、Fe和Mg)的含量采用标准分析方法(官方分析化学家协会)测定。结果表明，4种叶菜的pH值在6±0.03 ~ 7±0.04之间，水分含量(81.43±0.20 ~ 94.89±0.12 g/100g FW)、蛋白质含量(21.95±0.05 ~ 32.59±0.07 g/100g FW)、灰分含量(13.32±0.05 ~ 25.78±0.03 g/100g FW)较高。所有蔬菜的脂肪含量均较低(在2.73±0.23 ~ 4.81±0.20 g/100gDW之间)。调查还表明，4种蔬菜的磷(389.27±3.23% ~ 875.22±3.16 mg/100 g DM)、铁(70.29±0.15 ~ 180.06±1.21 mg/100 g DM)、钙(106.78±3.25 ~ 3404.57±8.07 mg/100 g DM)、镁(679.20±2.25 ~ 2331.25±3.26 mg/100 g DM)含量均较高。此外，市属菜园菜地采收的蔬菜钙磷比最佳(2.56 ~ 4.59)。这些发现表明，这些叶类蔬菜是蛋白质特别是微量营养素(铁、磷、钙、镁)的真正替代来源，对人类营养、健康和食品安全有益。
{"title":"Nutritional Study of Four Leafy Vegetables Produced and Sold in the Southern Zone of Brazzaville (Republic of Congo)","authors":"Mabiala Ngouma Breve, Enzonga Yoca Josiane, M. Tsieri","doi":"10.9734/afsj/2023/v22i8651","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i8651","url":null,"abstract":"Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy vegetables (Amaranthus hybridus L, Basella alba, Solanum nigrum L and Ipomea batatas L). \u0000The leafy vegetables were collected from two markets and two market garden sites. The pH and the contents in moisture, protein, ash, lipids and minerals (Ca, P, Fe and Mg) were determined using standard analytical methods (Association of Official Analytical Chemists). \u0000The results indicate that the four leafy vegetables have a pH of between 6 ± 0.03 and 7 ± 0.04, high moisture content (81.43 ± 0.20 to 94.89 ± 0.12 g/100g FW), high protein content (21.95 ± 0.05 to 32.59 ± 0.07 g/100g FW) and high ash content (13.32 ± 0.05 to 25.78 ± 0.03 g/100g FW). All the vegetables were low in lipids (between 2.73 ± 0.23 and 4.81 ± 0.20 g/100gDW). The investigations also show that the four vegetables studied have high levels of phosphorus (389.27 ± 3.23% to 875.22 ± 3.16 mg/100 g DM), iron (70.29 ± 0.15 to 180.06 ± 1.21 mg/100 g DM), calcium (106.78 ± 3.25 to 3404.57 ± 8.07 mg/100 g DM) and magnesium (679.20 ± 2.25 to 2331.25 ± 3.26 mg/100 g DM). In addition, the vegetables collected at the market garden site of the municipal garden had the best a best Ca/P ratio (2.56 to 4.59). \u0000These findings suggest that these leafy vegetables represent a genuine alternative source of protein and especially micronutrients (iron, phosphorus, calcium, magnesium) for human nutrition, health and food safety.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"7 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91508415","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 : 2023-07-05DOI: 10.9734/afsj/2023/v22i8652
F. Rashid, F. Akter, Md. Momin Khan, M. S. Rana, Tasmia Bari, M. Das, M. Islam, M. G. Aziz
This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most noteworthy escalation in FFA, PV, SV, and OD parameters. The levels of FFA, PV, SV, and oxidative stability in palm oil exhibited an increase from 0.23 to 2.6 mg KOH/g sample, 5.0 to 10.2 m.eq/kg, 195 to 206 mg KOH/g sample, and 0.37 to 0.85, respectively. Conversely, IV decreased from 51 to 43 g I2/100 g. Sensory evaluation revealed that the palatability of food items fried in palm oil and soybean oil was comparable, with the products fried in mustard oil being ranked lower in terms of acceptability.
{"title":"Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods","authors":"F. Rashid, F. Akter, Md. Momin Khan, M. S. Rana, Tasmia Bari, M. Das, M. Islam, M. G. Aziz","doi":"10.9734/afsj/2023/v22i8652","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i8652","url":null,"abstract":"This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most noteworthy escalation in FFA, PV, SV, and OD parameters. The levels of FFA, PV, SV, and oxidative stability in palm oil exhibited an increase from 0.23 to 2.6 mg KOH/g sample, 5.0 to 10.2 m.eq/kg, 195 to 206 mg KOH/g sample, and 0.37 to 0.85, respectively. Conversely, IV decreased from 51 to 43 g I2/100 g. Sensory evaluation revealed that the palatability of food items fried in palm oil and soybean oil was comparable, with the products fried in mustard oil being ranked lower in terms of acceptability.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82038975","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 : 2023-07-04DOI: 10.9734/afsj/2023/v22i8650
T. Ojo, T. A. Sanni, S. Arinola
The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch extracted from red and white Cocoyam (Tania) Xanthosoma sagittifolium and Taro Colocasia esculenta cultivars respectively were subjected to modification using annealing, heat moisture treatment and citric acid methods. The modified and native starch samples were analyzed for chemical composition using standard methods, likewise the x-ray diffraction pattern and starch granules morphology of the samples were assessed. The result showed that amylose content ranged from 24.81 - 38.16%, protein 0.00 – 0.77%, ash 1.19 – 3.16 and carbohydrate 84.19 – 86.79%. The X-ray diffraction patterns of red and white cocoyam starches showed a strong peak at 15o, 18o and 23o (2ø) indicating A-type starch. Colocasia esculenta starch also displayed A-type diffraction pattern with additional peak at 24o. The modification methods used did not change the diffraction pattern of the starch samples but only influenced the intensity of the diffraction peak. The scanning electron micrographs showed that the starch granules were small to medium in size with most having irregular shape and smooth surface. Annealing and citric acid caused little noticeable fractures on some granules without compromising starch granules integrity. Heat moisture treatment however resulted in evident loss of starch granules integrity. The modification methods affected the physicochemical properties of cocoyam starch samples in a varying pattern which may qualify the starch samples for use in different food and non-food applications.
{"title":"Effect of Modifications on the Chemical Composition, X-Ray Diffraction Pattern and Scanning Morphology of Starches from Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium)","authors":"T. Ojo, T. A. Sanni, S. Arinola","doi":"10.9734/afsj/2023/v22i8650","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i8650","url":null,"abstract":"The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch extracted from red and white Cocoyam (Tania) Xanthosoma sagittifolium and Taro Colocasia esculenta cultivars respectively were subjected to modification using annealing, heat moisture treatment and citric acid methods. The modified and native starch samples were analyzed for chemical composition using standard methods, likewise the x-ray diffraction pattern and starch granules morphology of the samples were assessed. The result showed that amylose content ranged from 24.81 - 38.16%, protein 0.00 – 0.77%, ash 1.19 – 3.16 and carbohydrate 84.19 – 86.79%. The X-ray diffraction patterns of red and white cocoyam starches showed a strong peak at 15o, 18o and 23o (2ø) indicating A-type starch. Colocasia esculenta starch also displayed A-type diffraction pattern with additional peak at 24o. The modification methods used did not change the diffraction pattern of the starch samples but only influenced the intensity of the diffraction peak. The scanning electron micrographs showed that the starch granules were small to medium in size with most having irregular shape and smooth surface. Annealing and citric acid caused little noticeable fractures on some granules without compromising starch granules integrity. Heat moisture treatment however resulted in evident loss of starch granules integrity. The modification methods affected the physicochemical properties of cocoyam starch samples in a varying pattern which may qualify the starch samples for use in different food and non-food applications.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82807067","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 : 2023-06-28DOI: 10.9734/afsj/2023/v22i8648
Nur Ifadah Rohmah, H. Evanuarini, I. Thohari
Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ. Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022. Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications. Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33). Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public.
{"title":"The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)","authors":"Nur Ifadah Rohmah, H. Evanuarini, I. Thohari","doi":"10.9734/afsj/2023/v22i8648","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i8648","url":null,"abstract":"Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. \u0000Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ. \u0000Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022. \u0000Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications. \u0000Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33). \u0000Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80084656","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 : 2023-06-28DOI: 10.9734/afsj/2023/v22i8649
A. Ogunlade, O. A. Okunade, S. Abiona
This study assesses the effect of different packaging materials on the microbial quality of Africa Locust beans during storage. Locust beans (Dawadawa) also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as a taste and flavour enhancer in soup and dishes in Africa. Locust bean is traditionally produced from locust beans seed (Parkia biglobosa) and preserved using different packaging materials before use in order to prolong its shelf life. The Microbiological examination of the produced locust beans was carried out on samples wrapped with different packaging materials such as plastic containers, nylon, and dry banana leaves. The suspected organisms isolated include Salmonella spp, Staphylococcus aureus, Streptococcus lactis, Pseudomonas aeruginosa, Lactobacillus plantarium, Bacillus cereus, Bacillus subtilis, Leuconostoc sp, Escherichia coli and Micrococcus sp. It was observed from this study that locust beans packaged with banana leaves had the highest microbial load, few of which are of public health concern while plastic containers had the least microbial load. It is therefore recommended that locust beans should be produced and packaged with sealed plastic containers to avoid contamination by pathogenic organisms.
{"title":"Assessment of Effect of Different Packaging Materials on Microbial Quality of Locust Beans during Storage","authors":"A. Ogunlade, O. A. Okunade, S. Abiona","doi":"10.9734/afsj/2023/v22i8649","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i8649","url":null,"abstract":"This study assesses the effect of different packaging materials on the microbial quality of Africa Locust beans during storage. Locust beans (Dawadawa) also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as a taste and flavour enhancer in soup and dishes in Africa. Locust bean is traditionally produced from locust beans seed (Parkia biglobosa) and preserved using different packaging materials before use in order to prolong its shelf life. The Microbiological examination of the produced locust beans was carried out on samples wrapped with different packaging materials such as plastic containers, nylon, and dry banana leaves. The suspected organisms isolated include Salmonella spp, Staphylococcus aureus, Streptococcus lactis, Pseudomonas aeruginosa, Lactobacillus plantarium, Bacillus cereus, Bacillus subtilis, Leuconostoc sp, Escherichia coli and Micrococcus sp. It was observed from this study that locust beans packaged with banana leaves had the highest microbial load, few of which are of public health concern while plastic containers had the least microbial load. It is therefore recommended that locust beans should be produced and packaged with sealed plastic containers to avoid contamination by pathogenic organisms.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73900640","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 : 2023-06-17DOI: 10.9734/afsj/2023/v22i7647
S. S. Akoja, O. A. Mohammed, O. J. Coker
Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive index and pH), microbial tests (total plate and identification), and sensory properties of honey samples were evaluated. Samples were collected from bee breeders in the different areas of the region. The results ranged from 13.6-15.0% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 (mu)S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8.7 and 8.5 respectively. Thus honey samples were of good quality compared to the international standard and their acidic pH values reveal that they are unadulterated and have good shelf stability potentials. Their characterization will make it possible to obtain Nigerian quality labels.
在尼日利亚耶瓦兰，消费者对蜂蜜的真实性和总体质量感到担忧。理化(水分、蛋白质、灰分、果糖、蔗糖含量;评估了蜂蜜样品的总可滴定酸度、总可溶性固形物、比重、粘度、电导率、折射率和pH)、微生物测试(总平板和鉴定)和感官特性。样本是从该地区不同地区的蜜蜂饲养者那里收集的。结果在13.6-15.0之间% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 (mu)S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8.7 and 8.5 respectively. Thus honey samples were of good quality compared to the international standard and their acidic pH values reveal that they are unadulterated and have good shelf stability potentials. Their characterization will make it possible to obtain Nigerian quality labels.
{"title":"Physicochemical, Microbiological and Sensory Properties of Honey from Yewaland, South-West Nigeria","authors":"S. S. Akoja, O. A. Mohammed, O. J. Coker","doi":"10.9734/afsj/2023/v22i7647","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i7647","url":null,"abstract":"Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive index and pH), microbial tests (total plate and identification), and sensory properties of honey samples were evaluated. Samples were collected from bee breeders in the different areas of the region. The results ranged from 13.6-15.0% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 (mu)S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8.7 and 8.5 respectively. Thus honey samples were of good quality compared to the international standard and their acidic pH values reveal that they are unadulterated and have good shelf stability potentials. Their characterization will make it possible to obtain Nigerian quality labels.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83406712","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 : 2023-06-16DOI: 10.9734/afsj/2023/v22i7645
Radya Setianto Wibowo, A. Susilo, D. Rosyidi
In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration process with adsorbent, liquid smoke with zeolite adsorbent treatment, liquid smoke with silica adsorbent treatment, and liquid smoke with activated charcoal adsorbent treatment. Analysis of variance showed that different types of liquid smoke and different adsorbent filtration had a very significant effect (P0.01) on antioxidants, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color and smokey scent in the resulting liquid smoke. Analysis of variance showed that the different types of liquid smoke had no significant effect (P0.05), but the filtration treatment with different adsorbents had a very significant effect (P0.01) on viscosity. And the analysis of variance also showed that the different types of liquid smoke and the filtration of different adsorbents had no significant effect (P0.05) on the color a* of the resulting liquid smoke. The differences in the types of liquid smoke and the treatment of liquid smoke filtration with adsorbents had a very significant effect (P0 .01) on antioxidant, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color, and smoke aroma in the liquid smoke produced. However, the different types of liquid smoke did not have a significant effect on the resulting viscosity (P0.05) and the different types of adsorbents in the liquid smoke filtration process had a very significant effect on the viscosity (P0.01). Meanwhile, the different types of liquid smoke and the different types of adsorbents in the liquid smoke filtration process did not have a significant effect on the value of the color a* or the reddish color of the liquid smoke (P0.05).
{"title":"Effect of Filtration Methods of Various Types of Adsorbents on the Quality of Coconut Shell and Kusambi Liquid Smoke as Raw Materials for Processed Meat Smoking","authors":"Radya Setianto Wibowo, A. Susilo, D. Rosyidi","doi":"10.9734/afsj/2023/v22i7645","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i7645","url":null,"abstract":"In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration process with adsorbent, liquid smoke with zeolite adsorbent treatment, liquid smoke with silica adsorbent treatment, and liquid smoke with activated charcoal adsorbent treatment. Analysis of variance showed that different types of liquid smoke and different adsorbent filtration had a very significant effect (P0.01) on antioxidants, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color and smokey scent in the resulting liquid smoke. Analysis of variance showed that the different types of liquid smoke had no significant effect (P0.05), but the filtration treatment with different adsorbents had a very significant effect (P0.01) on viscosity. And the analysis of variance also showed that the different types of liquid smoke and the filtration of different adsorbents had no significant effect (P0.05) on the color a* of the resulting liquid smoke. The differences in the types of liquid smoke and the treatment of liquid smoke filtration with adsorbents had a very significant effect (P0 .01) on antioxidant, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color, and smoke aroma in the liquid smoke produced. However, the different types of liquid smoke did not have a significant effect on the resulting viscosity (P0.05) and the different types of adsorbents in the liquid smoke filtration process had a very significant effect on the viscosity (P0.01). Meanwhile, the different types of liquid smoke and the different types of adsorbents in the liquid smoke filtration process did not have a significant effect on the value of the color a* or the reddish color of the liquid smoke (P0.05).","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84209170","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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