by Yénoukounmè Euloge Kpoclou, Ifagbemi Bienvenue Chabi and Midimahu Vahid Aïssi
Original Research
Steaming as precooking methods were explored to reduce spoilage of raw shrimp awaiting for smoking process in cottage industry. Raw shrimp steamed for 20 min are stocked at ambient temperature (29-30°C) to assess spoilage kinetic. Microbiological and physico-chemical parameters are recorded. Data showed that steam precooking eliminated spoilage bacteria (Enterobacteriaceae, Pseudomonas spp.) and delays production of basic volatile compounds, extending raw shrimp storage up to 12 hours at ambient temperature, while raw non steamed shrimp were stored up to 6 hours in the same conditions. This study identified an attainable method to be used by stakeholders to delay spoilage of shrimp stocks awaiting smoking.
American Journal of Food Science and Technology. 2022, 10(5), 239-242. DOI: 10.12691/ajfst-10-5-5
Pub. Date: December 18, 2022
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by Adriana Dantas and Diogo Pontes Costa
Mini Review
Consumers are becoming vegan, vegetarian, or flexitarian due to the factors such as a healthy lifestyle, and growing environmental concerns. Circumstances like this have cumulatively driven the global nuts and dried fruits market. Thereby, this study aims to review two nuts (almond and cashew nut) in terms of processing effect on their quality attributes, nutritional value, phytochemical composition, and significant health advantages. Almonds are rich in phenolic extract, which is useful in preventing or slowing down the processes of various oxidative stress-related diseases. Additionally, studies have indicated that the regular consumption of this nut may modulate intestinal microbiota. Its nutritional properties can also facilitate contamination by pathogens and their growth (for instance, E. coli O157:H7, Salmonella enterica, and L. monocytogenes) during production steps or storage. In turn, the cashew nut is a food that promotes the reduction of LDL cholesterol, improvement in the cardiovascular system, and control of diabetes. Allergenic proteins are found in both nuts, although some studies demonstrated a considerable decrease in allergenicity after submitting samples to high-pressure treatments at high temperatures. Finally, we consider that there are still several research opportunities in the field, mainly related to microbiology, allergenicity, and sustainable production. Thus, the consumption of these nuts in the world could be consolidated, taking into account that in various regions of the globe, they are expensive foods and therefore not accessible to several populations.
American Journal of Food Science and Technology. 2022, 10(5), 233-238. DOI: 10.12691/ajfst-10-5-4
Pub. Date: December 18, 2022
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by Lengani Toyadala Hortense, Sanou Gaoussou, Ba-Fatoumata Hama, Bougma Sibiri, Sawadogo Yamkaye Aicha, Coulibaly Gérard and Savadogo Aly
Original Research
In Burkina Faso, chronic kidney disease (CKD) is a major public health problem due to its increasing prevalence and the high cost of its treatment. The objective of the present study was to describe the dietary habits (DA) and lifestyle of patients with severe and moderate chronic kidney disease (CKD) in the nephrology and hemodialysis department of the Yalgado OUEDRAOGO University Hospital (CHU-YO). This was a prospective study conducted for six months. Data were collected on a collection form using a semi-structured questionnaire. A total of 75 patients with stage 3 and 4 chronic kidney diseases participated in the study. The patients were asked about their lifestyle such as tobacco and alcohol consumption, level of physical activity and self-medication also their dietary habits using the 24-hour recall method. The nutritional status of the patients was assessed by the anthropometric method. The data were entered into Sphinx version 4.5 software. They were exported to IBM SPSS version 21 for statistical testing. Student's t test and 1-factor ANOVA were used to calculate and compare the means between the different variables. The Chi2 test was considered significant at the 5% level. Results showed a predominance of males (54.70%) over females (45.30%), giving a sex ratio (M/F) of 1.20. Patients' dietary habits were largely based on whole grains or pasta (100%), followed by vegetables (97.15%), condiments (85.75%), spices (61.65%), fats (51.65%), sugars and beverages (51.65%). According to the stage of CKD, 77.10% (3/4) of the patients had abandoned the consumption of fruit in their weekly diet. Nearly 25.58% and 21.88% of the patients in stages 3 and 4, respectively, had not consumed meat since the change to diagnosis of their disease. Alcohol consumption and smoking of patients before the onset of their CKD were significantly associated with 14.67% and 41% of patients respectively (p < 0.05). Low level of sporting activity (61.31%) and self-medication (37.77%) were significantly associated with patients' lifestyle (p < 0.05). Nutritional counseling should be an integral part of the management of patients with CKD in order to effectively evaluate the implementation of dietary management measures.
American Journal of Food Science and Technology. 2022, 10(5), 224-232. DOI: 10.12691/ajfst-10-5-3
Pub. Date: December 07, 2022
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by Wohi Maniga, Gnanwa Mankambou Jacques, Tchumou Messou, Coulibaly Souleymane and Tano Kablan
Original Research
Several local cultivars of plantain cultivated in Côte d'Ivoire resist despite environmental constraints, by their permanent presence in plantations and markets. Fruits of several of these cultivars have not yet been the subject of post-harvest scientific studies. The objective of this work was to determine the post-harvest physical characteristics of the fruits and to follow the effect of cooking for 0, 10, 15, and 20 min on biochemical compositions of nine local plantain cultivars pulps. Physical characteristics of fruits and biochemical compositions of raw and boiled samples were determined using INIBAB Technical Guide methods and standard methods of analyses of AOAC respectively. The results showed that Banakpa cultivar regime was the heaviest, with an average of 11.2 kg versus 7.8 kg for the Banaboi cultivar, which is the lightest. Cultivars N'glétia (85 fingers) and Olègna (83 fingers) had more fingers per regime. Ataplègnon cultivar had longer, heavier, and bulkier fingers. There were reductions in levels of protein (4.71 to 1.77 g/100 g DM), ash (2.63 to 1.33 g/100 g DM), and lipids (0.75 to 0.47 g/100 g DM) during cooking on the one hand. On the other hand, the carbohydrate (90.96 to 94.04 g/100 g DM), fiber (1.44 to 2.23 g/100 g DM), and energy values (385.42 to 389.40 kcal/100 g DM) increased during cooking. Ultimately, 15 min of cooking would be the right medium for boiling the pulps, to limit the loss of certain nutrients.
American Journal of Food Science and Technology. 2022, 10(5), 214-223. DOI: 10.12691/ajfst-10-5-2
Pub. Date: November 20, 2022
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by Aminata Coulibaly, Nah Traore, Fassé Samake, Ibok Oduro and Drissa Samake
Original Research
In this work, we determine proximate composition, functional properties and pasting properties of six samples of cereals grain (millet, wheat, rice, corn, sorghum and cowpea). The raw materials were sampling at three sites in MALI (Region of Ségou, Sikasso and center market of Bamako) and were cultivated in the same year. The proximate composition were chemically analyzed using the standard method . As for the functional properties of flours, we focused on pH, Bulk Density of Tapped (g/mL), Water Absorption Capacity (WAC, %), Oil Absorption Capacity (OAC, g/g), Swelling Powder (SP, g/g) and Least Gelation Concentration (LGC, w/v). The Pasting properties of different flours were determined by using the methods advocated in and . The results of proximate composition of the flours revealed that the following parameters ranged from their smallest value to highest value given by: content of fiber (15.06 to 33.67%), protein (12.47 to 48.52%) and carbohydrate (20.06 to 56.56%). The means of moisture content values ranged from (5.71 to 11.33%) which are lower than the level stability (15%) for cereal grain. The ash content of the rice (RSk17 and RSg) and cowpea (CaB18 and CaSk17) were significantly higher than (P< 0.05) whereas the other samples satisfy this bond. This is certainly due to the fact that these samples were not decorticated. The values of crude fat of Sikasso are significantly difference from that of the others regions. The protein values found for each variety is almost the same for all the three regions. Majority of samples have high carbohydrate content, which shows that our samples are rich in sugar and have a good energy value. The highest pH value is observed in the rice sample (RB 18). The pH of the samples are less than or equal to 7 indicating that the cereals grains are slightly acidic. The functional properties of flours variated as follows: bulk density of tapped ranged from (0.56 to 0.77g/mL), Water Absorption Capacity ranged from (81.68 to 159.13%), Oil Absorption Capacity ranged from (1.86 to 2.29g/g), Swelling Powder ranged from (11.90 to 16.95g/g) and Least Gelation Concentration ranged from (9.41 to 25.03g/100 mL). These values will be used as data in different processing processes of cereals. Besides, the pasting properties exhibited that, all the flours have highest maximum viscosity ranging from (541.33 to 2976.33), long time of hot temperature during processing and lowest rate of breakdown viscosity ranged from (24.33 to 474). More importantly, we observed a re-association between the starch molecules during cooling in setback viscosity except only the starch molecules of the CnB17 (1229.67) sample which was not retrograded. Finally, the peak time ranged from (4.78 to 5.71 minutes), signaling that this value will be used as data during cooking.
American Journal of Food Science and Technology. 2022, 10(5), 207-213. DOI: 10.12691/ajfst-10-5-1
Pub. Date: November 20, 2022