American Journal of Food Science and Technology

Wheat (Triticum aestivum L.) is one of the most crop grown in the highlands of and thi region is regarded as the second largest wheat production in sub-Saharan Africa and its contribution to the human diet put it Cleary in the first rank of plants that feed the world. This study was conducted in boji Gebisa, Ambo District, West Shoa, Ethiopia. The study was indicated to assess the adoption of improved bread wheat varieties for small scale farmers, to know the rate of adoption and to identify the major constraints associated with adoption of improved bread wheat varieties. The data were collected from both primary and secondary data sources. So that, the primary data was collected from sample respondents through personal interviews, structured questionnaires and personal observations. Also the secondary data sources were used for the published materials, offices document and annual reports. In this study, systematic random sampling techniques was followed to select 40 respondents. The data were analyzed using descriptive statistics, percentage, graph and tabulation form which employed to analysis and interpret the collected data. The study showed about 67.5% of the respondents were adopters and 32.5% non- adopters. The adoption rate of improved bread wheat varieties were increased from 10% in 2008 to 67.5% in 2013. So, the rate of adoption was increased dramatically since the agricultural extension services were strongly implemented. Millennium and HAR1685 (Kubsa) were the most popular improved bread wheat varieties grown by the most farmers and followed by Digelu, Danda’a and Kakeba, respectively. The main reason why the non-adopters did not grow improved bread wheat varieties due to financial constraints and high-cost of improved seeds. For the strength of wheat production system, the existences of strong farmers-extension-research linkage among actors within the system has a vital importance in a way that to transfer skill, knowledge and provision of improved bread wheat varieties in efficient and effective manner is mandatory.

American Journal of Food Science and Technology. 2014, 2(3), 103-108. DOI: 10.12691/ajfst-2-3-5
Pub. Date: July 17, 2014

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Functionality of Aframomum Danielli Seed Powder Extract in Glycemic Load of Soymilk-Based Juice

by A.O. Dauda and G.O Adegoke

Original Research

Spices are important supplements added to food as flavouring agents and/or a preservative and have been in use all over the world for thousands of years. Various additives have been utilised over the years to spice our food products. Synthetic additives, which have been in use, have come with various side effects, hence the need to shift focus to the use of natural ones. Research into the production and utilization of indigenous food additives on a large scale has not been undertaken in Nigeria. Even its utilization in food products to prevent or reduce food related ailments or diseases have not really been done. This present work investigates the health benefits of the spice’s extract on the glycemic load (GL) of the juice to consumers. Standard method was used for extraction of juice from carrot, watermelon and pawpaw. Standard method was equally used for the proximate composition (moisture content, protein, fat, carbohydrate, crude fibre and ash), while soymilk was made from soybeans under laboratory condition. The juices from the vegetable (carrot), fruits (watermelon and pawpaw), and soymilk were blended in equal ratios and thereafter treated with A. danielli extract (1g-3g). Glycemic load (GL) of the samples was determined by multiplying the weighted average of the glycemic indexes (GIs) of the mixed meal by the available carbohydrate and dividing the product by 100. Available carbohydrate was determined by subtracting the fibre content from the total carbohydrate. GL of untreated samples was 10.26, while treated samples recorded low values (6.11-7.20). Standard values were 1-10, low GL; 10.1-20, medium GL; above 20.1 and above, high GL. The outcome of the work could assist in utilising local spices for the full benefit of consumers.

American Journal of Food Science and Technology. 2014, 2(3), 98-102. DOI: 10.12691/ajfst-2-3-4
Pub. Date: July 11, 2014

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Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review

by Jawadul Misir, Fatema H. Brishti and M. M. Hoque

Review Article

New technological advances in antimicrobial edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Emerging research shows polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are all natural coatings that have unrealized potential in food preservation. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables. Aloe vera gel has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel has the ability to prolong shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining quality attributes (color, flavor etc.). It has antifungal and antibacterial property which provides a defensive barrier against microbial contamination of fruits and vegetables. The present review describes the preparation, properties and potential application of Aloe vera gel coatings for enhancing the postharvest life and quality of different types of fruits.

American Journal of Food Science and Technology. 2014, 2(3), 93-97. DOI: 10.12691/ajfst-2-3-3
Pub. Date: June 25, 2014

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Improvement of Noodles Recipe for Increasing Breastmilk: Design of the Moringa Noodles

by Titi Mutiara Kiranawati and Nunung Nurjanah

Original Research

This research aims to seek the method of making noodles through a substitution using Moringa oleifera leaf flour functioning to maintain its lactagogum effects. The method of the research, meanwhile, is in vivo using Wistar Rats (Rattus norvegicus) and weighing method is used in obtaining data. A number of treatments were conducted in this research including standard food, noodles without any Moringa oleifera leaf flour, sautéed Moringa noodles, steamed noodles, and boiled noodles in which the results of these are compared to the mice that have not ever breastfed and the ones have. In this case, the data obtained are in the form of mammae female mice. The result of the research then reveals that the female rat given with the sautéed Moringa noodles have more mammary glands and its offspring averagely have higher weight increase compared to other. It then can be concluded that noodles with a sautéing processing method are the ones with the best treatment.

American Journal of Food Science and Technology. 2014, 2(3), 88-92. DOI: 10.12691/ajfst-2-3-2
Pub. Date: May 25, 2014

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Nutritional Composition of Culinary Musa ABB at Different Stages of Development

by P. Khawas, A. J. Das, N. Sit, L. S. Badwaik and S. C. Deka

Original Research

Culinary banana (Musa ABB) is an important ingredient of several dishes and is yet to be scientifically studied its nutritional and other biochemical compositions at different stages of development. It is one of the important nutritionally riches Musa sp and is a part of a balanced diet in Northeast India. Variations in nutritional and biochemical compositions associated with growth were studied at 20 (stage I), 35 (stage II), 50 (stage III), 65 (stage IV) and 80 (stage V) days after emergence (DAE) of banana inflorescence. Ash (7.03 g/100 g), protein (10.56 g/100 g), fat (1.50 g/100 g), phenol content (307.99 mg/100 g), radical scavenging activity (59.12% SA), linoleic acid (2.081 mg/100 g) and linolenic acid (1.210 mg/100 g) gradually declined with maturity. A rise in starch content from 12.36 to 22.66 g/100 g was observed with the maturity of banana. Maximum total carbohydrate was observed at stage III (32.15 g/100 g) and declined gradually. Out of 8 minerals tested, magnesium (Mg) was recorded the highest followed by potassium (K) and zinc (Zn) irrespective of the developmental stages of banana. Essential amino acids were found to be present at all the stages of development. The carotenoids (0.130 - 0.159 mg/100 g), vitamin A (0.028 - 0.038 mg/100 g) and thiamine (0.002 – 0.032 mg/100 g) were recorded at various stages of development of culinary banana. Pulp to peel ratio and total soluble sugars suggest that 50 DAE is the optimum stage of harvesting for culinary banana. However, young stages are rich in antioxidants, amino acids and fatty acids.

American Journal of Food Science and Technology. 2014, 2(3), 80-87. DOI: 10.12691/ajfst-2-3-1
Pub. Date: May 16, 2014

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