by Faten Farouk Abdel-salam, Rehab Mohamed Ibrahim and Maha IK Ali
Original Research
The objective of this study was to formulate and evaluate high energy-protein bars as a nutritional supplement for sports athletics. The nutritional bars (formulas A, B, and C) were prepared using the same ratios of whole oat, kidney beans flour, peanut butter, dried berries, sugar, and glucose, in addition to sweet potato (with formula A), carrot flour (with formula B) and banana flour (with formula C). The chemical composition, texture profile analysis, Total phenolic content (TPC), Total flavonoids (TF), DPPH radical scavenging activity, and Ferric reducing antioxidant power (FRAP), energy content and sensory evaluation of bars were determined. Formula A was the highest bar in terms of protein, fat, minerals, and energy content, while, formula C was the highest in carbohydrate and ash values. The highest crude fiber was observed with formula B. Also, formula B exhibited the highest antioxidant activity compared to all other formulas. No significant differences could be traced among bars in the sensory properties. Moreover, the bar with banana flour (formula C) was significantly higher in hardness, adhesiveness, resilience, and springiness compared with the other bars formulas. This study recommends the use of formula A as a source of protein, fat, minerals, and energy in the nutrition of athletes, and formula B which has a higher antioxidant capacity to improve the health of the athletes.
American Journal of Food Science and Technology. 2022, 10(1), 53-65. DOI: 10.12691/ajfst-10-1-8
Pub. Date: April 18, 2022
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by Elvi C. Escarez
Special Issue
One of the most famous native delicacies among the Filipinos is rice cake prepared by mixing coconut milk and subjecting it to the steaming process. With the utilization of the technology introduced by the Department of Science and Technology High Impact Technology Solutions (DOST-HITS), the production of rice cakes at a very short period of time can be made possible. This study aimed to develop rice cakes popularly known as “suman sa lihiya” through the adoption of the water retort technology. This specifically determined the acceptability of the quality attributes of water retorted rice cakes and its hypothesized differences in terms of color, taste, texture, aroma and general acceptability by employing the three process schedules. Three (3) batches of washed and packed glutinous rice were subjected to water retorting machine at 115°C temperature for 50 minutes, 60 minutes, and 70 minutes respectively. The water retorted rice cakes were subjected to sensory evaluation of its quality attributes in terms of color, taste, texture, aroma and general acceptability using the 9-point Hedonic Scale by the selected panelists (n=30) who were considered as potential customers. Results of the sensory evaluation showed that the quality attributes of the water retorted rice cakes were liked very much by the panelists however, significant differences existed in terms of the texture and general acceptability of the product. The panelists considered water retorted rice cakes which were subjected to the second and third process schedules highly acceptable.
American Journal of Food Science and Technology. 2022, 10(1), 49-52. DOI: 10.12691/ajfst-10-1-7
Pub. Date: April 05, 2022
by Nahed M M Atta, Mohamed F AL-Okaby and Christina S F Shenouda
Original Research
Fuerte, Ettinger and Bacon avocados varieties were stored at ambient temperature (24-28°C) for seven days to determine the changes in physio – chemical properties, fatty acid composition, atherogenic index (AI), COX and PI factors oxidative as predicting oxidative stability, total poly phenols, total tocopherols, chlorophyll and carotenoid contents of extracted oil from their pulps and also to evaluation of sensory attributes for them and compared with those of fresh avocado fruits at harvest time (as a control samples). The obtained results indicated that; values of FFA, PV, K230 and K270 nm and IV were increased, but values of color and % UNS decreased in extracted oils from the pulp of stored avocado fruits at ambient temperature compared with those in oil from fresh ones. There was no remarkable difference between oils from fresh and stored avocados in fatty acid composition, AI, COX and PI factors. Total polyphenols, total tocopherols, chlorophyll and carotenoid contents recorded a higher decrease in oil from avocados stored at atmospheric temperature compared with that of oils from fresh avocados. Stored avocado fruits had higher values from hardness in mouth, creamy, nutty and eating quality attributes compared with fresh avocados and vice versa for the grassy attribute.
American Journal of Food Science and Technology. 2022, 10(1), 42-48. DOI: 10.12691/ajfst-10-1-6
Pub. Date: March 20, 2022
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by David T. Ishola, Mathew K. Bolade, Busola T. Ayangbemi, Opemipo T. Ishola and Olusanmi E. Odeyemi
Original Research
The study investigated and evaluated the influence of the inclusion of varying proportion of Andrographis paniculata leaf flour on the antioxidant properties, anti-oxidative activities and phytochemical properties of wheat-pearl millet- Andrographis paniculata leaf flour blends and the values of these quality parameters are used to predict the blends functionalities. The flour blends were prepared using whole wheat flour, whole pearl millet flour, and A. paniculata leaf flour. The recommended combination ratio (50:50) of wheat and pearl millet flour was adopted as the blending baseline while graded levels of A. paniculata leaf flour of 2, 4, 6, 8 and 10% were respectively included in the blending baseline to obtain wheat-pearl millet-Andrographis panniculata flour blends. In the formulation, the inclusion of A. paniculata leaf flour was carried out to replace the wheat and pearl millet flour respectively on equal basis. Each flour blends was evaluated for phytochemical properties, antioxidant properties and anti-oxidative activities. The oxalate content of the raw material flour ranged from 9.27mg/g in PMF to 15.85mg/g in APLF, while the value ranged from 7.74mg/g in WPMAPLF3 blend to 9.81mg/g in WPMAPLF4 blend. Tannin content of the raw material flours and flour blends ranged from 0.32 mg/g in WF to 1.91 mg/g in APLF, and from ranged from 0.43mg/g in WPMF blend to 0.84mg/g in WPMAPLF5 blend. Phytate content for the raw material flours ranged from 0.03mg/g in PMF to 0.08mg/g in APLF, while the phytate content of the flour blends ranged from 0.04mg/g in WPMAPLF1 to 0.06mg/g in WPMAPLF4, and 0.06mg/g in WPMAPLF5, respectively. The alkaloid value was observed to increase as the level of inclusion of the leaf increased from 2% to 4%, and gradually start decreasing from 6% to 10% inclusion. The free radical scavenging capacity of the flour blends against, 1,1-Diphenyl-2- picrylhydrazyl (DPPH), 2, 2-Azino-bis (3- ethylbenzthiazoline-6-sulphonic acid) (ABTS) and FRAP was observed to increase as the percentage of A. paniculata leaf inclusion increased. The antioxidant activities and free radical scavenging abilities of the flour blend samples were observed to increase as the percentage of inclusion of Andrographis paniculata leaf flour increased. Consequently, the formulated flour blends made from Wheat, pearl Millet and Andrographis paniculata exhibited good free radical scavenging ability against DPPH●, OH ●, and FRAP. The antioxidant and phytochemical composition observed among the flour blends posit a viable staple possessing some predictive health benefiting potentials and healthy food functionality which could be exploited as preventive or curative food therapy against chronic diseases.
American Journal of Food Science and Technology. 2022, 10(1), 35-41. DOI: 10.12691/ajfst-10-1-5
Pub. Date: March 11, 2022
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by Eunice Ngozi Odoh, Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor and James Ejikeme Obiegbuna
Original Research
The physicochemical and sensory properties of unfermented fufu composite flour prepared from cassava sievate, guinea corn and unripe plantain flour blends were evaluated. The raw material samples were procured and processed into unfermented fufu composite flour using standard methods. Total number of eight unfermented fufu composite flour samples were randomly generated and subjected to analysis using standard methods. The result findings ranged as follows: 2.85 to 12.5, 0.96 to 3.0, 0.5 to 2.53, 0.33 to 2.54, 6.6 to 10.99 and 27.63 to 87.96% for crude protein, fat, ash, crude fiber, moisture and carbohydrate, respectively; 0.05 to 0.15 mg/kg for hydrogen cyanide; 18.10 to 38.10%, 0.54 to 0.72 g/ml, 162.42 to 230.06, 94.20 to 150.72, 51.33 to 79.34, 198.69 to 287.55 and 56.31 to 87.10 RVU, 6.17 to 6.97 min and 93.13 to 93.66°C for water absorption capacity, bulk density; peak, trough, breakdown, final and setback viscosity, pasting time and temperature, respectively for the unfermented composite flour blends samples, respectively. Sensory evaluation of the hot water reconstituted fufu paste (swallow) values ranged from 4.6 to 7.4, 6.4 to 7.8, 6.5 to 7.8, 6.6 to 7.3 and 5.8 to 7.9 for colour, mouldability, texture/hand feel, taste and overall acceptability, respectively. Based on the findings of this work, it was ascertained that this novel product (unfermented fufu composite flour) could be a better substitute to conventional cassava fufu especially for people living in a high starch dense area to combat protein malnutrition considering the appreciable level of protein in this product (11.16%).
American Journal of Food Science and Technology. 2022, 10(1), 27-34. DOI: 10.12691/ajfst-10-1-4
Pub. Date: March 11, 2022
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by Diaby Aboubacar, Méïté Alassane, Ouattara Howélé, Fofana Ibrahim and Kati-Coulibaly Seraphin
Original Research
The present work aims to study the nutritional properties of cookies, resulting from the substitution of wheat flour by caterpillar powder (Imbrasia oyemensis). The different substitution rates were 0%, 5%, 10%, 15% and 20%. The physicochemical composition of the cookies was determined by standard methods (AOAC). A significant improvement (p<0.05) in the protein (10.1 ± 0.3 to 17.5 ± 0.6%), fat (15.1 ± 0.4 to 18.2 ± 0.1%), ash (0.57 ± 0.1 to 1.66 ± 0.8%), and fiber (0.1 ± 0.06 to 1.2 ± 0.05%) content of the cookies was observed with the substitution level. On the other hand, there was a significant decrease (p<0.05) in carbohydrate content (68.93 to 60.7 %) and a significant increase (p<0.05) in energy values (453.4 to 476.6 Kcal). At the level of the physical parameters of the cookies, it is noted on the one hand a decrease of the diameter (6.8 ± 0.05 to 6.2 ± 0.02 cm), of the spread ratio (12.84 ± 0.76 to 8.12 ± 0.43) and on the other hand an increase of the thickness (0.53 ± 0.03 to 0.76 ± 0.2 cm) and of the weight (20.37 ± 0.4 to 21.03 ± 0.3 g), as the level of substitution increases. The descriptive parameters of the cookies (color, texture, crispness, flavor, aroma, sweet taste) were also influenced with the substitution level. The hedonic test indicates that the 100% wheat cookie (BFB) was the most preferred by tasters, followed by BFC5 and BFC10. The substitution of wheat flour by caterpillar (Imbrasia oyemensis) powder has improved the nutritional properties of the cookies compared to cookies made only with wheat flour. These cookies could therefore be an alternative in the fight against protein-energy malnutrition.
American Journal of Food Science and Technology. 2022, 10(1), 20-26. DOI: 10.12691/ajfst-10-1-3
Pub. Date: March 08, 2022
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by Tseno Tchuenkam Joelle Ornella, Tiepma Ngongang Flore, Bernard Tiencheu, Noel Tenyang, Arrey Oben Ebob Ashu, Mbame Efeti Marie and Achidi Aduni Ufuan
Original Research
Over the years, the cosmetic industry has offered a large variety of products that brought out the problems of stability, cost, and scouring couple with the growing effect of bacteria resistance. This research was carried out to determine the chemical and antibacterial properties of lipids extracted from plants commonly used in cosmetics. To achieve this, the physicochemical and phytochemical compositions as well as the antibacterial activity of six oil seeds and fruits: moringa (Moringa oleifeira), black seed (Nigella sativa), cocoa (Theobroma cacao), sesame (Sesamum indicum), coconut (Cocos nucifera) and avocado (Persea Americana) was analysed. The oils were extracted and lipid quality (acid value, saponification value, iodine value, peroxide value, p-anisidine value, and unsaponifiable matter) analysed as well as their phytochemical screening. Antibacterial activity was evaluated by disc diffusion and broth microdilution methods. Results revealed that iodine values of avocado, sesame, moringa, cocoa, coconut, and nigella were 72.89; 74.18; 73.45; 69.54; 70.35, and 61.11(gI2/100g) respectively. Peroxide values and %FFA ranged between [0.03 to 7.06 meqO2/Kg] and [8.42 to 20.70%] respectively. The unsaponifiable matter was 0.18; 0.64; 0.21; 0.25; 0.02 and 0.54% for avocado, sesame, moringa, cocoa, coconut and nigella respectively. These values indicate that these oils can be stable during storage. All the seeds and fruits oils extracted contained polyphenols, saponin, alkaloids, and terpenoids reported as classes of metabolites having antioxidant activities. Coconut, sesame, nigella, and moringa oils exhibited high antibacterial activity against selected microorganisms. These results suggest that studied oils may have cosmeceutical and technological applications in cosmetics.
American Journal of Food Science and Technology. 2022, 10(1), 10-19. DOI: 10.12691/ajfst-10-1-2
Pub. Date: February 07, 2022
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by Nahed L. Zaki, Nasra A. Abd-Elhak and Hanaa S. M. Abd El-Rahman
Original Research
Natural antioxidants have gained interest in recent years as a result of their ability to reduce auto oxidation of fats, oils and fat containing food products by replacing synthetic antioxidants. Yellow and red onion peels were chosen as a natural antioxidant source in our study. In addition, the storage stability, TBA, antimicrobial and organoleptic of beef burgers with yellow or red onion peels or extracts were compared to BHT under refrigerated storage at 4±1°C for 15 days. Also cooking measurements (cooking loss, cooking yield, shrinkage and moisture retention) were compared to BHT. The major components in red onion peels were quercetin 11290.09 µg/g and 1761.31 µg/g in yellow onion peels, according to the findings. The results showed that increasing the amount of onion peels enhanced total phenolic, total flavonoids, and antioxidant activities in burgers. Burgers made with onion peel extracts had the highest levels of total phenol and total flavonoids.The cooking yield and moisture retention of beef burgers using onion peels were both improved. The control burger had the most cooking loss, followed by the BHT prepared burger. As yellow or red onion peels and their extract were put to beef burgers, the pH of the beef was much lower when compared to the control. In the sensory acceptance test, there were no significant differences in color, odor, taste, appearance, and overall acceptability of beef burgers prepared with red and yellow onion peel powder and extracts at zero time, while slightly lower or similar judging scores in all organoleptic characteristics were observed in the tested beef burger samples and control sample during storage periods of two weeks. In addition, yellow or red onion peels, as well as their extract, may have antibacterial properties.
American Journal of Food Science and Technology. 2022, 10(1), 1-9. DOI: 10.12691/ajfst-10-1-1
Pub. Date: January 07, 2022
1957 Views3 Downloads