by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
Original Research
The aim of the study was to determine the proximate, mineral and sensory properties of cookies produced from cassava-bambara groundnut composite flour blends. Cassava tubers and bambara groundnut seeds were processed separately into flours The flours were blended in different ratios from 0 to 50% and used for the production of cookies which were evaluated for proximate, mineral and sensory properties using standard methods. The moisture, protein, fat, ash, crude fibre and carbohydrate contents of the cookies ranged from 5.35 to 7.00%, 3.45 to 15.30%, 17.53 to 19.36%, 1.23 to 3.39%, 1.60 to 11.93%, and 54.91 to 64.41% respectively. The mineral composition of cookies showed significant (p < 0.05) variations among the samples. Calcium ranged from 13.47 to 22.07 mg, iron ranged from 9.43 to 20.73 mg and sodium 18.46 to 65.54 mg. The sensory properties of the cookies varied significantly (p < 0.05). Colour ranged from (6.45 to 7.80), texture (6.65 to 7.40), aroma (5.95 to 7.20), crispness (6.00 to 7.20), taste (6.10 to 7.35) and overall acceptability (6.38 to 7.29). Cookies produced from cassava/bambara flour blends had improved nutrient contents and were acceptable to the consumers.
American Journal of Food Science and Technology. 2023, 11(1), 28-33. DOI: 10.12691/ajfst-11-1-5
Pub. Date: March 14, 2023
1131 Views10 Downloads
by Gnepie Nicolas, Matuam Balbine, Tetang Abraham, Edoun Marcel and Kuitche Alexis
Original Research
In Cameroon, despite the use of various drying devices (natural solar drying, improved solar drying and artificial drying), cocoa is mostly sold as grade II or lower. This lack of sales is mainly due to the poor water content of dried cocoa beans (TE<8%) and their high acidity (pH<5.5). The objectives of this study were to evaluate the influence of these drying devices on moisture content and acidity; to increase the knowledge in the field of cocoa bean drying; and to identify a drying process that would result in good quality dried cocoa beans. To carry out this work, the drying kinetics of cocoa beans in five (05) drying devices were observed during an experimental study. The results showed that the drying process has an influence on the water content and acidity of the dried cocoa beans and that the drying process that gives a good triplet, drying time/water content/pH, is the mixed solar-improved/Artificial drying at 50°C.
American Journal of Food Science and Technology. 2023, 11(1), 22-27. DOI: 10.12691/ajfst-11-1-4
Pub. Date: February 15, 2023
1411 Views4 Downloads
by Raziuddin. M, R. Narendra Babu, V. Appa Rao, R. Ramani and K. Sudheer
Original Research
A present study was conducted to develop calcium fortified value added goat meat spread as a healthier alternative to modifying individuals' food choices or relying on voluntary supplement taking. Fortification of goat meat spread with short-fall nutrients is probably the best strategy for dealing with widespread nutrient deficiencies since it has the best chance of reaching the population segments most at risk. Effects of Calcium fortified value added goat meat spread prepared with different levels of calcium carbonate viz., 25, 50 and 75 per cent as per RDA prescribed by ICMR on physico-chemical, instrumental color, textural profile and sensory quality. Significant (P≤0.05) increase in pH while highly significant (P≤0.01) increase in cooking yield of goat meat spread was observed with increase in concentration of calcium carbonate. Further, instrumental colour in respect to redness (a*) of spread was highly significant (P≤0.01) decrease and highly significant (P≤0.01) increase in lightness (L*). Texture profile quality of goat meat spread was highly significant (P≤0.01) increase in respect to hardness, adhesiveness, cohesiveness, gumminess and chewiness whereas highly significant (P≤0.01) decrease in springiness were observed with an increase in incorporation of calcium carbonate. Statistically non significant (P≥0.05) decrease in all the sensory attributes of goat meat spread were observed upto 50% incorporation of calcium carbonate. Thus, on the basis of results it can be concluded that the fortification of 50% calcium carbonate as per RDA prescribed by ICMR was suitable for development of value added goat meat spread.
American Journal of Food Science and Technology. 2023, 11(1), 15-21. DOI: 10.12691/ajfst-11-1-3
Pub. Date: February 09, 2023
735 Views7 Downloads
by Nafack Tsazeu Judicaël Boris, Ngo Nkot Laurette and Kana Sop Marie Modestine
Original Research
Plantain (Musa paradisiaca L.) is a herbaceous plant of the Musaceae family, native to Southeast Asia and cultivated in most localities in Cameroon. Agricultural products such as potato, cassava, yam and plantain are processed into many products and are an alternative to wheat flour in developing countries. The objective of this study is to promote the production and processing of plantain. The vegetative cycle of the plantain varies between 10-18 months depending on the variety, its consumption is 150 kg/inhabitant/year and has 35.5 g of carbohydrates; 1.3 g of proteins and 5.8 g of fibers. Regular consumption of plantain can be an effective way to fight against oxidative stress. However, it has medical and therapeutic value for diabetic patients, gallbladder disease and colon cancer. Gastrointestinal disorders like diarrhea and vomiting can be treated with plantain. It is processed in developing countries to formulate food products like cake, doughnut, pancake, jam and many others. This study contributes to reduce post-harvest losses of plantains and to fight against food insecurity in the world especially in Cameroon.
American Journal of Food Science and Technology. 2023, 11(1), 8-14. DOI: 10.12691/ajfst-11-1-2
Pub. Date: February 06, 2023
1161 Views21 Downloads
by Ali Haroun Hissein, François Tapsoba, Himeda Makhlouf, Cisse Hama, Abel Tankoano, Hassan Mahamat Ali, Cheikna Zongo, Abdessalam Tidjani and Aly Savadogo
Original Research
The charmout is a meat product obtained by drying meat and used in the preparation of sauces in some Sahelian countries. However, charmout is produced and sold under unhygienic conditions. It is therefore susceptible to contamination by pathogenic and toxigenic microorganisms. The objective of this study was to isolate and identify bacterial and fungal strains contaminating charmout produced and sold in six localities in Chad. Thus, 30 samples were collected in 6 production localities. The enumeration of total flora, coliforms, Staphylococcus sp, yeasts and molds was done according to standard microbiological methods. The API 20E gallery was used for the identification of isolated Escherichia coli and Salmonella strains. Fungal strains were identified on the basis of morphological and cultural criteria using specific identification keys. The results of the microbiological analyses revealed the presence of pathogenic and toxigenic microorganisms in the charmout produced in Chad. Loads of total coliforms, thermotolerant coliforms, Staphylococcus sp, as well as yeasts and molds ranged from 102 to 4.32x105; 102 to 1.18x105; 2.80x103 to 1.80x105 and 3.05x102 to 1.7x105 CFU/g respectively. All samples were free of Salmonella spp the prevalence of contamination of the samples was 100% (30/30) and 36.67% (11/30) by Staphylococcus sp and Escherichia coli respectively. The mold species identified were Aspergilus flavus, Aspergilus niger and Aspergilus lentulus. Based on these results, the consumption of charmout could constitute a health risk for the consumer. Thus, the application of Good Hygienic Practices and the improvement of production techniques are necessary to guarantee the health of the consumers.
American Journal of Food Science and Technology. 2023, 11(1), 1-7. DOI: 10.12691/ajfst-11-1-1
Pub. Date: January 12, 2023
1320 Views5 Downloads