by Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI
Original Research
The acidity of Saba senegalensis pulp constitutes a major problem in its valorization. The aim of this study was to develop a mixture of fruit pulp to reduce its acidity. Therefore, dessert banana, papaya and pineapple fruits have been used as deacidifying agents in mixtures with Saba senegalensis pulp. These fruits were mixed in proportions ranging from 5% to 50%. The mixtures performing at pH 3 were used to study their organic acid, sugar content and sensory quality. The results showed that the efficient proportions to bring the Saba senegalensis pulp out of the highly erosive zone (pH < 3) were obtained at 25% of dessert banana. At this mixing ratio, the titratable aciity of Saba senegalensis pulp decreased from 30.9 ± 0.46 to 17.8 ± 0.34 with a reduction of 53%, 25% and 24% of the respective concentrations of citric acid, tartaric acid and malic acid and an increase of 50% of sugars. With regard to sensory quality, the addition of dessert banana to the blend contributed, as with pineapple and papaya, to increasing the acceptability of Saba senegalensis pulp. The reduction of the acidity of the pulp of Saba senegalensis with the addition of other fruit pulps is an advantage for the valorization of this fruit.
American Journal of Food Science and Technology. 2022, 10(3), 140-146. DOI: 10.12691/ajfst-10-3-6
Pub. Date: September 14, 2022
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by Yusufu Mohammed Ikagu and Alexander Destiny Ponnan
Original Research
Masa is one of Nigerian indigenous food product that is produced from cereal crops such as rice, maize, guinea corn and millet. It is mostly consumed by all age groups in Nigeria in various forms. As a cereal based food product, it is lacking in protein, hence the objective of this study was to evaluate the selected physico-chemical, antioxidant and sensory properties of masa produced from inexpensive broken rice enriched with African yam bean an underutilized leguminous crop. In this study broken rice kernel and African yam bean were separately processed into flour and blended into 9 different ratios from which a preliminary sensory evaluation was carried out to determine 7 suitable blend formulations for the study, samples were labelled sample A (100% rice), sample B (95:5 rice and African yam bean blend), sample C (90:10 rice and African yam bean blend), sample D (85:15 rice and African yam bean blend), sample E (80:20 rice and African yam bean blend), sample F (75:25 rice and African yam bean blend) and sample G (70:30 rice and African yam bean blend). Functional, pasting, antioxidant and sensory properties were evaluated according to standard procedures and compared with the control, sample prepared from rice alone. Results for functional properties showed that bulk density and oil absorption capacity decreased with increasing substitution of African yam bean from 2.016 to 0.953g/cm3 and 0.9800 to 0.7833g/g respectively while that of water absorption, emulsion capacity and gelation concentration increased ranging from 1.780 to 2.093g/g, 22.763 to 27.806ml/g and 6.000 to 16.000 % respectively. Pasting properties showed increase in peak viscosity (168.55 to 181.85 RVU), pasting temperature (54.16 to 70.16°C) and trough viscosity (151.63 to 170.23 RVU) with increasing substitution of African yam bean while those of final viscosity, setback viscosity, breakdown viscosity and pasting time showed decrease ranging from 240.58 to 230.39 RVU, 88.96 to 60.17 RVU, 16.92 to 11.62 RVU and 9.86 to 6.00 min. respectively. Antioxidant activities for ferrous reducing antioxidant properties, hydroxyl radical, DPPH radical scavenging ability and ferrous chelating ability ranged from 0.120 to 0.320mmol/100g, 45.713 to 65.716%, 34.946 to 45.800% and 36.250 to 46.250% respectively. The sensory evaluation showed that African yam bean enriched samples were generally accepted with scores ranging from 6.040 to 8.120 for aroma, 6.423 to 8.600 for appearance, 6.560 to 8.600 for taste, 6.680 to 8.440 for texture, and 6.760 to 8.720 for overall acceptability. The study indicates that protein enriched and acceptable masa could be produced from blends of broken rice and African yam bean, and masa produced with up to 5 % level of African yam bean compare favorably with the control sample in all the sensory attributes.
American Journal of Food Science and Technology. 2022, 10(3), 130-139. DOI: 10.12691/ajfst-10-3-5
Pub. Date: August 21, 2022
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by Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA and Hagrétou SAWADOGO-LINGANI
Original Research
The aim of this study is to optimize composite breads of wheat and whole red sorghum flour, using natural improvers. Three types of local malted cereals were used as natural improvers. The red sorghum flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of red sorghum flour. No significant difference (p>0.05) was observed based on the physicochemical analyses with the three types of local cereal malts, except with the incorporation of 15% of the red sorghum flour, dry matter and water content. Significant difference (p>0.05) wasn’t observed with the three types of cereal malts in the macronutrient contents of the composite bread samples. However, significant differences were observed according to the incorporation levels. An increase in protein content (11.65±0.91 - 15.76±0.54%/DM); crude fat content (1.80±0.08 - 2.65±0.16%/DM) and a decrease in carbohydrates content (84.82±0.19 - 79.72±0.47%/DM) was observed. Regarding the content of mineral elements, significant differences (p<0.05) were observed in the use of the three types of malt for the incorporation rate of 15% (Zn content), 30% (K and Mg content) and 50% (K content) of red sorghum flour. The free amino acid profile revealed six (06) free amino acids (Gly, Pro, Val, Met, Ile, and Lys) of which four are essential ones. Breads containing 30% of whole red sorghum flour was the most appreciated by consumers.
American Journal of Food Science and Technology. 2022, 10(3), 119-129. DOI: 10.12691/ajfst-10-3-4
Pub. Date: August 21, 2022
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by Alain Gustave Yaguibou, Souleymane Zio, Bakary Tarnagda, François Tapsoba, Fulbert Nikiema, Jean Paul Bakoué Karama and Aly Savadogo
Original Research
The transformation of mango fruits into dried slices is a way of valuing this fruit. The requirements of good manufacturing practices (GMP) and batch monitoring are not systematically respected. The objective of this work was to study the main factors influencing the sanitary quality of dried mangoes produced in Burkina Faso, emphasizing the importance of implementing a quality approach within the drying units. A survey on dried mangoes units has been performed. Also, toxicological and physicochemical parameters of 60 dried mango samples produced in four towns in Burkina Faso (Bobo-Dioulasso, Banfora, Orodara and Toussiana) have been assayed. Standards methods were used to search each mycotoxins and heavy metals. The production characteristics of the dried mangoes unities were evaluated. The contents of aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2) and total aflatoxins (B1+B2+G1+G2) and heavy metals in dried mangoes were evaluated by methods standard. AFB1, AFB2, AFG1 and AFG2 aflatoxin levels were all below the quantization limit (LOQ). The physico-chemical results showed values between 3.33 to 4.94 for the pH. The humidity levels were between 6.12 to 17.44%. For organoleptic level, results showed a solid and orange-yellow appearance, a sweet and sour smell and taste, without foreign particles. The results showed the presence of heavy metals with values between 0.030 to 0.117 mg/Kg for Cd, 0.040 to 3.470 mg/Kg for Pb, 0.060 to 6. 850 mg/Kg for Cu, 0.370 to 20.740 mg/Kg for Mn and 0.307 to 1.707 mg/Kg for Co. The results obtained provided guidance to producers and researchers in Burkina Faso on the factors that can depreciate the quality of dried mangoes.
American Journal of Food Science and Technology. 2022, 10(3), 109-118. DOI: 10.12691/ajfst-10-3-3
Pub. Date: August 16, 2022
1726 Views5 Downloads
by Aïssatou ALI MOUSSA, Roland ZIEBE, Aimé Christian NDIH, Lazard VONDOU, Madi ALI and Yakouba BLAMA
Original Research
The effect of the substitution of maize by spent grains of bili-bili on the zootechnical performances and the haematological profile of the rabbit (Oryctolagus cuniculus) was carried out on 60 young rabbits of 5 weeks age of 678 ± 26.3 g, randomly and equitably allocated among four batches in different levels of spent grain of bili-bili (0-25-50-75%). If improvements are observed for the differents diets rates, that of 25 SB showed the highest improvement rate with values of 148.71 ± 13.20 g; 21.78±1.63 g/d; 69.5±17.54 and 3.21 ± 0.25 respectively for the average daily gain (ADG), body weight gain (BWG), the daily food intake (DFI) and the consumption index (CI) which are within the range of balanced rabbit diet. There is no significant variation for the different treatments on carcass yields, but improvements were observed for the 25SB substitution (63.01 ± 5.7%). No mortality was recorded and the rabbits showed a good hematological profile for the different treatments, i.e. 33.1-45.1% (lymphocytes); 5.3-9.1x109/l (white blood cells) and 3.95-6.23 x 1012/l (red blood cells). Economically, the production cost of 1kg of rabbit drops drastically with a substitution rate of 75 SB from 1870 FCFA to 1280 FCFA, moreover, it is 25 SB which brings the best growth performance and the best ratio price/quality.
American Journal of Food Science and Technology. 2022, 10(3), 103-108. DOI: 10.12691/ajfst-10-3-2
Pub. Date: August 14, 2022
1464 Views6 Downloads
by Jessica I. Igwebuike, Lucretia I. Barber and Patience C. Obinna-Echem
Original Research
Physicochemical and sensory properties of partially hydrolysed tigernut milk and beetroot beverage fermented with probiotic Lactobacillus acidophilus was evaluated. Ability of the blended beverage (hydrolysed tigernut and beetroot juice) to support the growth of L. acidophilus was also determined. Partially hydrolysed tigernut milk produced using alpha amylase and amyloglucosidase was blended with 10, 20, and 30% beetroot juice designated as HTNB10, HTNB20 and HTNB30 respectively while sample without beetroot juice (HTN100) served as control. Analysis were carried out using standard analytical methods. Hydrolysis of the tigernut milk resulted in significant (P<0.05) decrease in starch from 29.70 - 17.14% and increase in sugar from 9.08 - 20.23 0Brix. pH significantly (P<0.05) decreased with time irrespective of the concentration of beetroot juice. Decrease was from 6.54 – 5.05, 6.52 – 5.38, 6.52 – 5.46 and 6.46 – 5.66 for the control (HTN100), HTNB10, HTNB20 and HTNB30 respectively. Titratable acidity (TTA) as % lactic acid increased respectively, from 0.19 - 0.67, 0.30 – 0.66, 0.31 – 0.69 and 0.31 – 0.42 for HTN100, HTNB10, HTNB20 and HTNB30. All the samples supported L. acidophilus growth with significant (P<0.05) increase from <2.00 - 6.22, 2.81 - 6.37, 2.30 - 6.94 and 2.45 - 6.29 log10 CFU/ml respectively, for HTN100, HTNB10, HTNB20 and HTNB30. Assessors’ degree of likeness for the sensory attributes varied respectively, from 4.3 - 5.45, 4.8 - 5.2, 4.85 - 5.56, 5.8 - 7.0 and 5.11 - 5.74 for colour, aroma, mouthfeel, taste and general acceptability. The partially hydrolysed tigernut and beetroot beverages supported the growth of the L. acidophilus (6 Log10 CFU/ml). The physicochemical properties of beverage were of satisfactory levels and could be recommended as a potential probiotic product. The addition of 20% of beetroot juice will be recommended based on the assessors’ degree of likeness.
American Journal of Food Science and Technology. 2022, 10(3), 95-102. DOI: 10.12691/ajfst-10-3-1
Pub. Date: August 03, 2022
1526 Views13 Downloads