by George Nyombaire and Perry K.W. Ng
Original Research
Wheat bran, a by-product of roller milling during the milling process of wheat, contained substantial amounts of residual starch that may interfere with the analysis of bran’s physicochemical properties. The main objectives of this study were to develop a method that removed away most of the starch adherent to milled wheat bran and to investigate the effects of washing on the physicochemical properties (such as water binding capacity) and composition (including insoluble dietary fiber, soluble dietary fiber, total dietary fiber) of washed and non-washed wheat bran. Soft white wheat bran was washed with distilled water at room temperature and mixed with a modified Servodyne mixer to wash residual starch away from bran. The bran-starch slurry was transferred into a SoyCow presser lined with a filter cloth and rinsed to remove as much starch as possible. The washed and non-washed bran samples were dried overnight at 60°C and ground to pass through 1000 or 425 µm screens. Washing was significantly reduced starch adherent to wheat bran by 76% (w/w), a changed the contents of insoluble dietary fiber and soluble dietary fiber from 39 to 69% (w/w) and from 4.93 to 1.68% (w/w), respectively. Water binding capacity was higher for washed bran and was not affected by bran particle size. The transition onset and peak temperatures of washed wheat bran samples were significantly higher than the counterpart values of non-washed bran samples. On the other hand, transition enthalpies of washed bran samples were lower than those of non-washed bran samples.
American Journal of Food Science and Technology. 2022, 10(2), 89-94. DOI: 10.12691/ajfst-10-2-5
Pub. Date: July 21, 2022
by Ado Umar FAROUQ and Esther Chisomu NWANI
Original Research
In recent years, in a bid to cut cost and maximize profit due to the fast spoilage of fruits harvested ripe, farmers have come up with an artificial means to ripen fruits through the use of ripening agents which are relatively detrimental to the human health and also affects fruit quality. This study was therefore carried out to determine the residual effects of calcium carbide on pawpaw fruit quality where calcium carbide of two concentrations (10g and 20g) was administered to two (2) group samples and control sample at (0g). Each concentration of CaC2 was wrapped in a piece of paper and kept at the bottom of two containers labeled sample A and B. The fruit samples were packed accordingly and covered tightly to limit the leakage of acetylene produced. A drop of water was added to the CaC2 to release the gas before placing the fruit samples in the container. After 24 hours the wrapped CaC2 was removed from the containers and allowed to ripen. The control sample was allowed to ripen at room temperature. The findings of this study revealed that sample B gave a higher percentage of moisture (91.33%), protein (0.40%) and crude fiber (0.38). The control sample C, gave higher compositions of crude lipid (0.21%), ash (0.31%) and carbohydrate (11.82%). Sample A and sample B gave higher composition of minerals; sodium (6.21mg and 7.40mg), potassium (25.10mg and 25.32mg), calcium (27.94mg and 28.80mg) and magnesium (10.58mg and 11.74mg) respectively. Sample A gave a higher concentration of vitamin C (36.4%) while a higher content of TTA was recorded in samples A and B (0.17% and 0.19%). pH obtained in this study was high in the sample C (5.30). It was seen that natural means of ripening fruits are much safer than ripening with artificial means which tends to affect fruit quality and pose several health hazards to consumers.
American Journal of Food Science and Technology. 2022, 10(2), 84-88. DOI: 10.12691/ajfst-10-2-4
Pub. Date: June 23, 2022
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by Aboubacar CHAIBOU AOUTA, Haoua AMADOU and Mamouda MOUSSA NA ABOU
Original Research
The quality of a dried food product depends on the drying conditions and the technique used. A solar dryer of tunnel type has been designed for the drying of certain food products. We will evaluate in this work, the thermo-hydric behavior of this dryer in a first phase with no load and in a second phase, filled with slices of meat in thin strips during the drying. The drying kinetics of the thin strips of meat slices obtained experimentally are compared with a drying characteristic curve model (DCC). The comparison of the results of the drying characteristic curve model (DCC), and those found experimentally is satisfactory, with R2 is close to 1, MSE and RMSE are low values near 0.
American Journal of Food Science and Technology. 2022, 10(2), 77-83. DOI: 10.12691/ajfst-10-2-3
Pub. Date: June 12, 2022
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by Ado Umar Farouq and Josephine Omotolani Fashoranti
Original Research
A comparative study on the physico-chemical properties of naturally ripened and artificially ripened bananas was carried out. Calcium carbide was chosen as ripening agent. The banana samples were collected and ripened naturally and artificially in the laboratory by dividing the banana samples into batches A, B and C. Batch A was ripened naturally and batch B was ripened with 5 grams calcium carbide and batch C using 10 grams calcium carbide. The results revealed that naturally ripened banana samples took 6 - 8 days to ripe, whereas those ripened with calcium carbide at 5 grams and 10 grams respectively took 2 - 4 days to ripe. Total soluble solids, moisture, sugar content, firmness, texture and taste were found higher in the naturally ripened banana samples than the artificially ripened banana sample. The Vitamin C content of artificially ripened banana sample was lower than the naturally ripened samples. The overall sensory evaluations of naturally ripened banana samples were higher than the calcium carbide ripened banana samples. The study concluded that natural method of banana ripening is better than artificial method of banana ripening and it gives beneficial effects without toxicity.
American Journal of Food Science and Technology. 2022, 10(2), 72-76. DOI: 10.12691/ajfst-10-2-2
Pub. Date: May 27, 2022
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by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
Original Research
The aim of the study was to determine the chemical and pasting properties of cassava-bambara groundnut flour blends. Cassava tubers and bambara groundnut seeds were processed into flour. The flours were also blended into different ratios from 0 to 50%. The flour samples were evaluated for their chemical and pasting properties using standard methods. Moisture content ranged from 11.25 to 12.30%, crude protein ranged from 1.74 to 19.30%, fat 0.81to 5.70%, ash content ranged from 0.51to 3.46%, crude fibre ranged from 3.19 to 5.78%, carbohydrate ranged from 60.17 to 79.57%, starch ranged from 77.96 to 87.12%, sugar ranged from 5.00 to 6.04, amylose ranged from 20.20 to 25.85% and amylopectin 74.15 to 79.80%. Sample A (100% cassava) had the highest content of amylose (25.85 %,) and starch (87.12%) while sample G (100% bambara) had the highest content of amylopectin (79.80%) and sugar (6.04%). Pasting properties of the flour samples showed that peak viscosity ranged from 3550 to 6934 RVU, trough viscosity 2030 to 2525 RVU, breakdown viscosity 1171.50 to 4408.50 RVU, final viscosity 2888.00 to 3698.00 RVU and setback viscosity 858.00 to 1313.00 RVU. Peak time and pasting temperature ranged from 3.97 to 5.13 minutes and 72.90 to 76.68°C. The inclusion of bambara flour improved the nutritional qualities of cassava flour.
American Journal of Food Science and Technology. 2022, 10(2), 66-71. DOI: 10.12691/ajfst-10-2-1
Pub. Date: May 05, 2022
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