Pub Date : 2023-03-24DOI: 10.9734/afsj/2023/v22i3623
E. Ohuoba, T. Okonkwo, Okoyeuzu Chigozie Francis
This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The ratios of DSDSF:TDAYBF:MLP were 100: 0:0(LMDTM1), 0: 100: 0(LMDTM2), 95: 0: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 60: 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 50: 50: 0(LMDTM14), 40: 55: 5(LMDTM15), 40: 60: 0(LMDTM16), 30: 65: 5(LMDTM17), and 30: 70: 0(LMDTM18). The flour blends were studied for physicochemical, functional and anti-nutrients properties. After blending, the formulated samples had proximate composition of 3.37 -9.21 % moisture, 18-27.5 % protein, 0.18-3.95 fat, 1.31 – 3.9 % ash, 3.2-8.88 % crude fiber and 52.75-65.45 % carbohydrate. Each proximate component varied significantly (p<0.05) between samples. While LMDTM13 had significantly(p<0.05) the highest moisture content, protein, and fat LMDTM6 had the highest ash content, LMDTM2 had the highest crude fiber and LMDTM1 had the highest carbohydrate. The control sample LMDTM1 had the highest bulk density (0.711), water absorption capacity (165.52 %), oil absorption capacity (94.5 %), protein solubility (13.4 %), foaming capacity (8.0 %), but lowest swelling power (3.5 %), emulsion capacity (46.2 %), phytate (16.29 mg/100g), tannin (4.64mg/100g) and Trypsin inhibitor (1.20 mg/100g) compared to other samples. Blended flour mainly from plant sources of high-quality value can be blended when processed, giving the opportunity to increase its nutrition, consumption, and acceptability for biscuit- like production. In this study, sesame seeds were incorporated into African yam bean and moringa leaf powder to increase the quality and flavor replacing wheat flour in biscuit production.
{"title":"Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture","authors":"E. Ohuoba, T. Okonkwo, Okoyeuzu Chigozie Francis","doi":"10.9734/afsj/2023/v22i3623","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i3623","url":null,"abstract":"This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The ratios of DSDSF:TDAYBF:MLP were 100: 0:0(LMDTM1), 0: 100: 0(LMDTM2), 95: 0: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 60: 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 50: 50: 0(LMDTM14), 40: 55: 5(LMDTM15), 40: 60: 0(LMDTM16), 30: 65: 5(LMDTM17), and 30: 70: 0(LMDTM18). The flour blends were studied for physicochemical, functional and anti-nutrients properties. After blending, the formulated samples had proximate composition of 3.37 -9.21 % moisture, 18-27.5 % protein, 0.18-3.95 fat, 1.31 – 3.9 % ash, 3.2-8.88 % crude fiber and 52.75-65.45 % carbohydrate. Each proximate component varied significantly (p<0.05) between samples. While LMDTM13 had significantly(p<0.05) the highest moisture content, protein, and fat LMDTM6 had the highest ash content, LMDTM2 had the highest crude fiber and LMDTM1 had the highest carbohydrate. The control sample LMDTM1 had the highest bulk density (0.711), water absorption capacity (165.52 %), oil absorption capacity (94.5 %), protein solubility (13.4 %), foaming capacity (8.0 %), but lowest swelling power (3.5 %), emulsion capacity (46.2 %), phytate (16.29 mg/100g), tannin (4.64mg/100g) and Trypsin inhibitor (1.20 mg/100g) compared to other samples. Blended flour mainly from plant sources of high-quality value can be blended when processed, giving the opportunity to increase its nutrition, consumption, and acceptability for biscuit- like production. In this study, sesame seeds were incorporated into African yam bean and moringa leaf powder to increase the quality and flavor replacing wheat flour in biscuit production.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84687824","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 : 2023-03-22DOI: 10.9734/afsj/2023/v22i3622
C. Adda, A. B. Latifou, V. Ahyi
Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineapple juice and pineapple derivatives in Benin. The samples were taken from pineapple juice producers and pineapple producers. These samples were subjected to microbiological and physicochemical analyzes in the laboratory. The results show that the average pH value of whole pineapple is 4.1228±0.0130. While and the average pH value of pineapple juice is 4.0762±0.0222. Whole pineapple samples had an average titratable acidity of 85.78±2.27. The pineapple juice samples had an average titratable acidity of 85.73±4.52. Imported whole pineapple samples were found to have the highest average concentration compared to pineapple juice (0.60±0.009 g/L). The average etephon concentration is higher in whole pineapple samples (0.76±0.05) than in pineapple juice samples (0.49±0.06). The average logarithmic contamination rate on whole pineapple samples is around 2.329 log10 CFU/g for FAMT, 0.18 log10 CFU/g for yeasts and molds and 0.014 log10 CFU/g for Staphylococcus aureus. Nevertheless, the average logarithmic contamination rate on whole pineapple samples is less than 10 log10 CFU/g respectively for Coliforms, Faecal Coliforms and E coli. The suspicion of salmonella was around 0% for whole pineapple samples. While the average logarithmic contamination rate on pineapple juice samples is around 0.71 log10 CFU/ml for FAMT. Nevertheless, the average logarithmic contamination rate on pineapple juice samples is less than 10 log10 CFU/ml respectively for Coliforms, Faecal Coliforms, E coli, yeasts and molds and Staphylococcus aureus. The suspicion of salmonella is around 0% for the pineapple juice samples. This study reveals that pineapple juice and pineapple derivatives contained various microflora, nutritional element and pesticide residues. It also notes that the microbiological and nutritional quality of pineapple juice and pineapple derivatives varies according to the producers and depends on the hygienic conditions of production.
{"title":"Microbiological and Physicochemical Evaluation of Pineapple Fruit and Its Juice for Compliance with Export Requirements","authors":"C. Adda, A. B. Latifou, V. Ahyi","doi":"10.9734/afsj/2023/v22i3622","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i3622","url":null,"abstract":"Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineapple juice and pineapple derivatives in Benin. The samples were taken from pineapple juice producers and pineapple producers. These samples were subjected to microbiological and physicochemical analyzes in the laboratory. \u0000The results show that the average pH value of whole pineapple is 4.1228±0.0130. While and the average pH value of pineapple juice is 4.0762±0.0222. Whole pineapple samples had an average titratable acidity of 85.78±2.27. The pineapple juice samples had an average titratable acidity of 85.73±4.52. Imported whole pineapple samples were found to have the highest average concentration compared to pineapple juice (0.60±0.009 g/L). The average etephon concentration is higher in whole pineapple samples (0.76±0.05) than in pineapple juice samples (0.49±0.06). The average logarithmic contamination rate on whole pineapple samples is around 2.329 log10 CFU/g for FAMT, 0.18 log10 CFU/g for yeasts and molds and 0.014 log10 CFU/g for Staphylococcus aureus. Nevertheless, the average logarithmic contamination rate on whole pineapple samples is less than 10 log10 CFU/g respectively for Coliforms, Faecal Coliforms and E coli. The suspicion of salmonella was around 0% for whole pineapple samples. \u0000While the average logarithmic contamination rate on pineapple juice samples is around 0.71 log10 CFU/ml for FAMT. Nevertheless, the average logarithmic contamination rate on pineapple juice samples is less than 10 log10 CFU/ml respectively for Coliforms, Faecal Coliforms, E coli, yeasts and molds and Staphylococcus aureus. The suspicion of salmonella is around 0% for the pineapple juice samples. \u0000This study reveals that pineapple juice and pineapple derivatives contained various microflora, nutritional element and pesticide residues. It also notes that the microbiological and nutritional quality of pineapple juice and pineapple derivatives varies according to the producers and depends on the hygienic conditions of production.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80423580","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}
Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to doneness. Analyses of possible migrants from the packaging materials were carried out using standard methods. Raw ‘moi-moi’ paste and cooked ‘moi-moi’ samples were analysed for migrants from associated packaging material on day zero and day 3 of frozen storage. Proximate composition and sensory evaluation as affected by the packaging materials were also conducted. Data obtained were analyzed using two-way analysis of variance (ANOVA) and the means separated by Duncan's New Multiple Range Test (DNMRT). Results: Results obtained showed that the heavy metals originally present in the aluminium foil and plantain leaf gained entrance into the cooked ‘moi-moi’ and the same was the pesticide residue from the plantain leaf. Phthalates and some volatile organic compounds were found to migrate from polyethylene film into the cooked ‘moi-moi’. The proximate compositions showed that the ‘moi-moi’ cooked in plantain leaf had the highest value in ash (9.14%), fibre (3.95%) and protein (21.41%) followed by that in aluminium foil with 6.47% in ash and 1.34% in fibre. The sensory results showed no significant differences in taste, after taste perception, mouthfeel and general acceptability among the ‘moi-moi’ samples cooked in the different packaging materials on day O (the day ‘moi-moi’ was cooked). Nonetheless, on day 3 (3 days frozen storage), significant differences in appearance, mouthfeel, aroma, and general acceptability of the ‘moi-moi’ samples existed except in after taste perception. Conclusion: The concentrations of all the migrants were found to increase with increase in contact time but were all below the safety limits stipulated by WHO, Codex Alimentarius and JECFA even on day 3 of frozen storage.
目的:评估从三种煮熟的食品包装材料(车前草叶、聚乙烯薄膜和铝箔)到煮熟的“moi-moi”的迁移量和安全性。方法:制备“moi-moi”，用三种不同的包装材料包装，煮熟。使用标准方法对包装材料中可能的迁移进行了分析。在冷冻储存的第0天和第3天，对相关包装材料中的迁移物进行了生的“moi-moi”糊状物和熟的“moi-moi”样品进行了分析。并对受包装材料影响的近似成分和感官评价进行了研究。所得数据采用双向方差分析(ANOVA)，均数采用Duncan's New Multiple Range Test (DNMRT)分离。结果:研究结果表明，铝箔和车前草叶中含有的重金属和车前草叶中残留的农药进入了煮熟的“莫伊-莫伊”。发现邻苯二甲酸盐和一些挥发性有机化合物从聚乙烯薄膜迁移到煮熟的“moi-moi”中。结果表明，经车前叶蒸煮的“moi-moi”的灰分、纤维和蛋白质含量最高，分别为9.14%、3.95%和21.41%，其次为铝箔蒸煮的“moi-moi”，灰分和纤维含量分别为6.47%和1.34%。感官结果显示，在第O天(“moi-moi”烹饪当天)，用不同包装材料烹制的“moi-moi”样品在味觉、口感和总体可接受性方面没有显著差异。尽管如此，在第3天(3天冷冻储存)，“moi-moi”样品的外观，口感，香气和一般可接受性存在显着差异，除了味觉后的感觉。结论:随着接触时间的增加，所有移徙者的浓度均有所增加，但即使在冷冻储存的第3天，移徙者的浓度也均低于世界卫生组织、国际食品法典委员会和JECFA规定的安全限值。
{"title":"Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study","authors":"Iguh, Blessing Ngozi, Bede, Evelyn Njideka, Akanbi, Magdalene Nkeiru","doi":"10.9734/afsj/2023/v22i3621","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i3621","url":null,"abstract":"Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. \u0000Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to doneness. Analyses of possible migrants from the packaging materials were carried out using standard methods. Raw ‘moi-moi’ paste and cooked ‘moi-moi’ samples were analysed for migrants from associated packaging material on day zero and day 3 of frozen storage. Proximate composition and sensory evaluation as affected by the packaging materials were also conducted. Data obtained were analyzed using two-way analysis of variance (ANOVA) and the means separated by Duncan's New Multiple Range Test (DNMRT). \u0000Results: Results obtained showed that the heavy metals originally present in the aluminium foil and plantain leaf gained entrance into the cooked ‘moi-moi’ and the same was the pesticide residue from the plantain leaf. Phthalates and some volatile organic compounds were found to migrate from polyethylene film into the cooked ‘moi-moi’. The proximate compositions showed that the ‘moi-moi’ cooked in plantain leaf had the highest value in ash (9.14%), fibre (3.95%) and protein (21.41%) followed by that in aluminium foil with 6.47% in ash and 1.34% in fibre. The sensory results showed no significant differences in taste, after taste perception, mouthfeel and general acceptability among the ‘moi-moi’ samples cooked in the different packaging materials on day O (the day ‘moi-moi’ was cooked). Nonetheless, on day 3 (3 days frozen storage), significant differences in appearance, mouthfeel, aroma, and general acceptability of the ‘moi-moi’ samples existed except in after taste perception. \u0000Conclusion: The concentrations of all the migrants were found to increase with increase in contact time but were all below the safety limits stipulated by WHO, Codex Alimentarius and JECFA even on day 3 of frozen storage.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85484283","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 : 2023-03-14DOI: 10.9734/afsj/2023/v22i2620
Lukong Elsie Lemnyuy, M. O. Eke, P. A. Adie, N. B. Bongjo
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, respectively to obtain ginger spiced soymilk, which was stored for 21 days. The chemical composition and microbiological load of the soymilk were determined. The pH ranged from 6.6 to 4.7. The values decreased as storage time progressed. Total titratable acidity (TTA) ranged from 0.0015 to 0.0698 % and increased with storage time. Total soluble solids (TSS) decreased from 26.60 to 3.99 oBrix as storage time increased. Total solids (TS) decreased from 7.76 to 0.31 % during storage. The total viable counts of the control sample increased from 4.0×103 to 71×103cfu/mL while those of the treated samples increased from 0 to 33×103 cfu/mL, Coliform was not detected. Yeast and mould growth did not occur from day 0 to day 7 but increased from 2.0×103 to 5.0×103 cfu/mL on day 14 and 21, respectively. The highest microbial load was obtained in the control soymilk sample. Two grams of ginger flour preserved the soymilk better than one gram. As conclusion, the incorporation of ginger flour affected the chemical composition and microbial load of soymilk during storage at refrigeration conditions.
{"title":"Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk","authors":"Lukong Elsie Lemnyuy, M. O. Eke, P. A. Adie, N. B. Bongjo","doi":"10.9734/afsj/2023/v22i2620","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i2620","url":null,"abstract":"This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, respectively to obtain ginger spiced soymilk, which was stored for 21 days. The chemical composition and microbiological load of the soymilk were determined. The pH ranged from 6.6 to 4.7. The values decreased as storage time progressed. Total titratable acidity (TTA) ranged from 0.0015 to 0.0698 % and increased with storage time. Total soluble solids (TSS) decreased from 26.60 to 3.99 oBrix as storage time increased. Total solids (TS) decreased from 7.76 to 0.31 % during storage. The total viable counts of the control sample increased from 4.0×103 to 71×103cfu/mL while those of the treated samples increased from 0 to 33×103 cfu/mL, Coliform was not detected. Yeast and mould growth did not occur from day 0 to day 7 but increased from 2.0×103 to 5.0×103 cfu/mL on day 14 and 21, respectively. The highest microbial load was obtained in the control soymilk sample. Two grams of ginger flour preserved the soymilk better than one gram. As conclusion, the incorporation of ginger flour affected the chemical composition and microbial load of soymilk during storage at refrigeration conditions.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90852168","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 : 2023-03-13DOI: 10.9734/afsj/2023/v22i2619
N. E. Adigwe, D. B. Kiin-Kabari, N. Emelike
Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p < 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P<0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.
{"title":"Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study","authors":"N. E. Adigwe, D. B. Kiin-Kabari, N. Emelike","doi":"10.9734/afsj/2023/v22i2619","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i2619","url":null,"abstract":"Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p < 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P<0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods. ","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77949132","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 : 2023-02-28DOI: 10.9734/afsj/2023/v22i2618
Luthfiah a, Tasir, .. Mursida, Andi Ridwan Makkulawu, .. Hasniar
Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is to design a green tea mocca flavor variant that consumers like and combine the green tea mocca flavor variant with seaweed toppings and to find out the proximates and food safety aspects (dyes) of contemporary ice drinks, namely green tea mocca. Place and Duration: This research was analyzed at the Makassar Health Laboratory Center from January, 5 to February, 5, 2023. Study Design: The study (proximate test) was processed descriptively where data was taken from 2 different cafes and then asked to make a taste whose composition and volume comparison had been determined by the researcher. While the sensory test uses an independent T-test. The research data were analysed using analysis of variance (SPSS version 20).Research parameters are color and nutritional value (rotein and fat) with treatment A1 : hot tea : sweetened condensed milk : Mocca = 50 ml : 12 ml : 15 grams, A2 : hot tea : sweetened condensed milk = 50 ml : 18 ml : 15 grams and A3 = hot tea : sweetened condensed milk : Mocca = 50 ml : 24 ml : 15 grams. Results: The research result of the addition of differenton sweetened condensed milk gave different proximate test result. The average protein and fat content was the A1 treatment = fat content 0.35% and protein content 0.70%, treatment A2 = fat content 0.36% and protein content 0.80% while A3 = fat content 0.36% and protein content 0.87%. While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Conclusion: The color combination of the two cafes that compose or design colors is very attractive (25 panelists). While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Proximate quality A3 = fat content 0.36% and protein content 0.87% Food safety analysis for color also gives safe results (qualitatively negative) and is allowed.
{"title":"Fat and Protein Composition and Consumer Accepatbility of Modified Thai Ice Tea (CHA-YEN)","authors":"Luthfiah a, Tasir, .. Mursida, Andi Ridwan Makkulawu, .. Hasniar","doi":"10.9734/afsj/2023/v22i2618","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i2618","url":null,"abstract":"Aims: Thai tea is known as Thai ice or \"Cha-yen\". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is to design a green tea mocca flavor variant that consumers like and combine the green tea mocca flavor variant with seaweed toppings and to find out the proximates and food safety aspects (dyes) of contemporary ice drinks, namely green tea mocca. \u0000Place and Duration: This research was analyzed at the Makassar Health Laboratory Center from January, 5 to February, 5, 2023. \u0000Study Design: The study (proximate test) was processed descriptively where data was taken from 2 different cafes and then asked to make a taste whose composition and volume comparison had been determined by the researcher. While the sensory test uses an independent T-test. The research data were analysed using analysis of variance (SPSS version 20).Research parameters are color and nutritional value (rotein and fat) with treatment A1 : hot tea : sweetened condensed milk : Mocca = 50 ml : 12 ml : 15 grams, A2 : hot tea : sweetened condensed milk = 50 ml : 18 ml : 15 grams and A3 = hot tea : sweetened condensed milk : Mocca = 50 ml : 24 ml : 15 grams. \u0000Results: The research result of the addition of differenton sweetened condensed milk gave different proximate test result. The average protein and fat content was the A1 treatment = fat content 0.35% and protein content 0.70%, treatment A2 = fat content 0.36% and protein content 0.80% while A3 = fat content 0.36% and protein content 0.87%. While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. \u0000Conclusion: The color combination of the two cafes that compose or design colors is very attractive (25 panelists). While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Proximate quality A3 = fat content 0.36% and protein content 0.87% Food safety analysis for color also gives safe results (qualitatively negative) and is allowed.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85496209","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 : 2023-02-23DOI: 10.9734/afsj/2023/v22i2617
R. Andriani, M. Sawitri, V. Widayanti, A. Manab, P. P. Rahayu, R. Fadilah
Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. Place and Duration of Study: Sample: Animal Product Technology Laboratory Faculty of Animal Science Universitas Brawijaya, Food Quality and Safety Testing Laboratory Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, between June 2022 – December 2022. Methodology: The material used are skim milk, fresh milk, yogurt starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), and bawang dayak extract. Bawang Dayak were extracted using Microwave-Asisted Extraction (MAE) with temperature 60-700C. This research which consist of 4 treatments and 3 replications with various concentration of Bawang Dayak extract of T0 (0%), T1 (1%), T2 (4%), and T3 (6%), respectively. The samples of synbiotic yogurt with fortification of Bawang Dayak extract were analyzed for their total lactic acid bacteria, antioxidant activity, viscosity and color analysis. Results: Fortification of Bawang dayak extract in synbiotic yogurt results in highly significant different effects on the quality parameters of antioxidant and color (lightness, redness and yellowness) (P<0.01), but had no significant effect (P>0.05) on the total quality of lactic acid bacteria. Fortification of 6% Bawang dayak extract (T3) in yogurt produced the best quality in terms of antioxidant content and color (lightness, redness, and yellowness). Conclusion: The best treatment of synbiotic yogurt was achieved in T3 with the 6% of Bawang Dayak extract.
{"title":"Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract","authors":"R. Andriani, M. Sawitri, V. Widayanti, A. Manab, P. P. Rahayu, R. Fadilah","doi":"10.9734/afsj/2023/v22i2617","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i2617","url":null,"abstract":"Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. \u0000Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. \u0000Place and Duration of Study: Sample: Animal Product Technology Laboratory Faculty of Animal Science Universitas Brawijaya, Food Quality and Safety Testing Laboratory Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, between June 2022 – December 2022. \u0000Methodology: The material used are skim milk, fresh milk, yogurt starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), and bawang dayak extract. Bawang Dayak were extracted using Microwave-Asisted Extraction (MAE) with temperature 60-700C. This research which consist of 4 treatments and 3 replications with various concentration of Bawang Dayak extract of T0 (0%), T1 (1%), T2 (4%), and T3 (6%), respectively. The samples of synbiotic yogurt with fortification of Bawang Dayak extract were analyzed for their total lactic acid bacteria, antioxidant activity, viscosity and color analysis. \u0000Results: Fortification of Bawang dayak extract in synbiotic yogurt results in highly significant different effects on the quality parameters of antioxidant and color (lightness, redness and yellowness) (P<0.01), but had no significant effect (P>0.05) on the total quality of lactic acid bacteria. Fortification of 6% Bawang dayak extract (T3) in yogurt produced the best quality in terms of antioxidant content and color (lightness, redness, and yellowness). \u0000Conclusion: The best treatment of synbiotic yogurt was achieved in T3 with the 6% of Bawang Dayak extract.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88924625","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 : 2023-02-10DOI: 10.9734/afsj/2023/v22i2616
Dimas Wahyu Pradana, A. Manab, M. Sawitri
Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel synbiotic yogurt. Yogurt with the addition of prebiotics can increased the functional properties of probiotic yogurt and increase the viability of bacteria the digestive tract. The purpose of this study was to determine the antibacterial activity of synbiotic yogurt with evaporated red dragon fruit peel extract and honey. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is 3-month-old male 15 white rats (Rattus norvegicus) weighing between 150-180 g and divided into 3 groups, probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. Animals were given probiotic yogurt (P0), 20% red dragon fruit peel extract synbiotic yogurt (P1), and 20% red dragon fruit peel extract synbiotic yogurt with 2% honey sweetener (P2). The duration of experimenting is 30 days. Afterward, white rats will be dissected and the faeces in the ileum will be taken for testing. The data obtained were analyzed using descriptive qualitative. The results showed that P0 did decrease coliform and Enterococcus spp but increase total bacteria, mold and yeast, and Escherichia coli. The addition of evaporated red dragon fruit peel extract in synbiotic yogurt (P1) did decrease total bacteria, coliform, and Enterococcus spp but increase in mold and yeast and Escherichia coli. The addition of honey (P2) did decrease total decrease, mold and yeast, and Enterococcus spp but increase Escherichia coli. The addition of honey to the synbiotic yogurt of red dragon fruit peel extract can affect the total number of bacteria, mold and yeast, coliform, Escherichia coli, and Enterococcus spp.
{"title":"Antibacterial Activity of Synbiotic Yoghurt Peel Extract of Red Dragon Fruit (Hylocereus polyrhizus) Evaporation with Honey","authors":"Dimas Wahyu Pradana, A. Manab, M. Sawitri","doi":"10.9734/afsj/2023/v22i2616","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i2616","url":null,"abstract":"Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel synbiotic yogurt. Yogurt with the addition of prebiotics can increased the functional properties of probiotic yogurt and increase the viability of bacteria the digestive tract. The purpose of this study was to determine the antibacterial activity of synbiotic yogurt with evaporated red dragon fruit peel extract and honey. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is 3-month-old male 15 white rats (Rattus norvegicus) weighing between 150-180 g and divided into 3 groups, probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. Animals were given probiotic yogurt (P0), 20% red dragon fruit peel extract synbiotic yogurt (P1), and 20% red dragon fruit peel extract synbiotic yogurt with 2% honey sweetener (P2). The duration of experimenting is 30 days. Afterward, white rats will be dissected and the faeces in the ileum will be taken for testing. The data obtained were analyzed using descriptive qualitative. The results showed that P0 did decrease coliform and Enterococcus spp but increase total bacteria, mold and yeast, and Escherichia coli. The addition of evaporated red dragon fruit peel extract in synbiotic yogurt (P1) did decrease total bacteria, coliform, and Enterococcus spp but increase in mold and yeast and Escherichia coli. The addition of honey (P2) did decrease total decrease, mold and yeast, and Enterococcus spp but increase Escherichia coli. The addition of honey to the synbiotic yogurt of red dragon fruit peel extract can affect the total number of bacteria, mold and yeast, coliform, Escherichia coli, and Enterococcus spp.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78382034","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 : 2023-02-10DOI: 10.9734/afsj/2023/v22i1615
M. Al-Farsi, S. Al-Belushi, A. Al-Amri, A. Al-Hadhrami, A. Al-Alawi
Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also the consumers. This study aims to evaluate the saffron quality in Omani markets according to the ISO standard. A total of 21 saffron samples were examined; 2 in powder form and 19 in filaments. The samples of saffron were purchased from different hyper-markets and local markets in Muscat, Oman. Saffron’s commercial value is determined according to the ISO standard which include moisture, ash, acid insoluble ash, extract %, sulfuric test, artificial colors, spectrum, Flavor, aroma and color. The saffron samples were in line with standard in terms of moisture, ash, acid insoluble ash and extract %. The two powder saffron samples failed in sulfuric, spectrum and flavor tests. From the 19 samples of saffron filament, three samples were failed to achieve the flavor and color limits required by the standard. This failure to standard quality could be due to poor processing condition such as drying and packaging or due to adulteration. The standard parameters could not distinguish between low quality and adulteration due to its limited and unspecific parameters. Therefore, we recommend improving the saffron standard with parameters targeting adulteration.
{"title":"Quality of Saffron in Oman Markets","authors":"M. Al-Farsi, S. Al-Belushi, A. Al-Amri, A. Al-Hadhrami, A. Al-Alawi","doi":"10.9734/afsj/2023/v22i1615","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1615","url":null,"abstract":"Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also the consumers. This study aims to evaluate the saffron quality in Omani markets according to the ISO standard. A total of 21 saffron samples were examined; 2 in powder form and 19 in filaments. The samples of saffron were purchased from different hyper-markets and local markets in Muscat, Oman. Saffron’s commercial value is determined according to the ISO standard which include moisture, ash, acid insoluble ash, extract %, sulfuric test, artificial colors, spectrum, Flavor, aroma and color. The saffron samples were in line with standard in terms of moisture, ash, acid insoluble ash and extract %. The two powder saffron samples failed in sulfuric, spectrum and flavor tests. From the 19 samples of saffron filament, three samples were failed to achieve the flavor and color limits required by the standard. This failure to standard quality could be due to poor processing condition such as drying and packaging or due to adulteration. The standard parameters could not distinguish between low quality and adulteration due to its limited and unspecific parameters. Therefore, we recommend improving the saffron standard with parameters targeting adulteration.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77793347","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 : 2023-02-10DOI: 10.9734/afsj/2023/v22i1637
E. Onwurafor, Chinonyelum I. Iloka, Eunice O. Uzodinma, C. Aronu, Ebele N. Aniagor
Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management. Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats. Study Design: Completely Randomized Design was used. Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021. Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement. Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink. Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.
{"title":"Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats","authors":"E. Onwurafor, Chinonyelum I. Iloka, Eunice O. Uzodinma, C. Aronu, Ebele N. Aniagor","doi":"10.9734/afsj/2023/v22i1637","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1637","url":null,"abstract":"Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management. \u0000Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats. \u0000Study Design: Completely Randomized Design was used. \u0000Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021. \u0000Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement. \u0000Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink. \u0000Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84849063","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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