American Journal of Food Science and Technology

Male Wistar rats (30) which were split into five groups of six rats each were administered four different forms of oil palm tree (Elaeis guineensis) sap samples by gavage based on 1.5% of their weekly body weights. The group 1 which served as control received only water, group 2 received pasteurized palm sap (PPS), group 3 received market palm wine (MPW), and group 4 received frozen palm sap (FPS), whereas group 5 received fresh palm sap (FrPS). Chemical compositions of the sap samples were determined. Normal feed and water were fed ad libitum. The mean body weight and feed intake of each rat group was measured every three (3) days. Blood samples were collected weekly for determination of random and fasten blood glucose. After 2 months of treatment, the bloods of each male rat group samples were collected for determination of the liver and kidney functions, while the palm sap products were subjected for microbial analyses. The sap samples content were analysed [1]. The palm sap was evaluated for its effect on the mean body weight and vital organ weight of albino rats. Results showed that palm sap had effect in reducing the mean body weight of the exposed rat groups compared to the control which could be attributed to the low alcohol content and probiotic effect of the fresh palm sap on the treated rat group. The spleen and kidney of the control rat group showed significant decrease compared to the treated rat groups, while the liver of the rat groups could be compared favourably. The percentage increases observed in spleen and kidney of the exposed rat groups was attributed to the presence of alcohol in the palm sap. However, since the liver of the palm sap treated rat groups were comparable to the control; it showed that the presence of alcohol in the palm sap administered to the Wistar rats were within normal limits. There were no significant differences on the random and fasting blood glucose of the rats which is an indication that palm sap drinking may not elevate the blood glucose levels in the blood stream. Results obtained also showed that palm sap contained mainly Saccharomyces cerevisiea. However, the presence of Citrobacter freundi in the MW could be associated with adulteration or exposure to unhygienic environment.

American Journal of Food Science and Technology. 2015, 3(5), 137-144. DOI: 10.12691/ajfst-3-5-4
Pub. Date: October 15, 2015

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Diffusion Coefficient Estimation in Shrinking Solids. A Case Study: Tomato

by C. Martínez-Vera, I. Anaya-Sosa and M. G. Vizcarra-Mendoza

Original Research

In this work are presented experimental results of the drying kinetics for a solid that shrinks between 88% and 94% in volume during the drying process depending on the drying temperature. The drying process is modeled and simulated as an isothermal diffusional process taking in account the shrinkage of the dried material. Two falling-rate drying periods were considered in the drying process. Diffusion-moisture content relationships were determined for each drying period at each of the temperature levels at which the experiments were conducted. Arrhenius type expressions were obtained for the diffusion-temperature dependency from the diffusion-moisture content profiles averaged at each drying temperature considered in this study for each drying period.

American Journal of Food Science and Technology. 2015, 3(5), 132-136. DOI: 10.12691/ajfst-3-5-3
Pub. Date: October 12, 2015

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Nutritional and Functional Characterization of Undecorticated Groundnut (Arachis hypogaea L.) Seeds from Bosso Market, Minna, Nigeria

by Mustapha S., Mohammed U.M., Adeosun N.O., Mathew T.J., Muhammed S.S. and Ibn-Aliyu A.

Original Research

The undecorticated groundnut (Arachis hypogaea L.) seeds were analyzed for proximate compositions, some valuable minerals and functional properties using standard method of analysis. The results showed the seeds samples are within the range of 40.10 to 42.13 % fat, 24.48 to 26.37 % crude protein, 4.24 to 6.30 % carbohydrate, 3.02 to 5.08 % moisture, 17.32 to 22.70 % crude fibre and 1.51 to 2.33 % ash. Minerals content include; sodium, calcium, phosphorus, potassium, manganese, zinc, iron and copper were found to be present in the seeds flours. The dominant macro mineral element (potassium) could be recommended as source of dietary supplement. Functional properties ranged from 198.45 to 201.70 % water absorption capacity, 170.30 to 190.50 % foaming absorption capacity, 25.20 to 31.50 % emulsion capacity, 9.35 to 13.24 % emulsion stability, 3.50 to 4.50 % foaming capacity and 0.62 to 0.80 g/cm3 bulk density. However, the raw groundnut seed flour had higher values of functional properties than the toasted and sundried groundnut seed flours. The high emulsion stability and activity of the seed flours signify their potential applications in food systems.

American Journal of Food Science and Technology. 2015, 3(5), 126-131. DOI: 10.12691/ajfst-3-5-2
Pub. Date: October 09, 2015

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Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli

by Patience C. Obinna-Echem

Original Research

Lactobacillus plantarum strains: NGL5 and NGL7 previously identified from akamu-a lactic acid bacteria fermented maize food using PCR sequencing analysis were evaluated for inhibitory activity against Eschericia coli NCTC 11560 in fermenting ground maize slurries at 22 and 30°C, and in porridges prepared from 24 h fermented slurries. The L. plantarum strains fermented ground maize slurries and produced significant levels of titratable acidity ≥5 g L-1 and low pH ≤3.63, displaying inhibitory activity against E. coli NCTC 11560. Inhibition was significantly (p≤0.05) greater at 30°C than at 22°C. At 30°C, E. coli was inhibited after 24 h in the co-inoculation assay (µ < -0.17 h-1; D value <10 h) and after 180 min in the already fermented slurries (µ < -0.13 min-1; D value <14 min). In the porridges, E. coli decreased below detection limit after 20 mins. This study showed that E. coli NCTC 11560 introduced during or after fermentation and into freshly prepared porridges from the L. plantarum strains fermented slurries would be unable to survive and proliferate at pH <4.2 and acidity >5 g L-1. For safety of the product however fermentation has to be for at least 24 h at 30°C or more at 22°C.

American Journal of Food Science and Technology. 2015, 3(5), 118-125. DOI: 10.12691/ajfst-3-5-1
Pub. Date: September 28, 2015

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