by Joseph Adubofuor, Isaac Amoah and Raphael Dela Ayivi
Original Research
This study was carried out to determine the effects of three blanching methods on carrots and also to assess the physico-chemical and sensory properties of formulated Chantenay carrot-MD2 pineapple juice blend. Hot water, steam and microwave blanching were the methods used and the respective blanching temperatures were 98, 105 and 75 °C for 10 minutes each. Physicochemical properties determined on the juices extracted by gravity from blanched carrots were yield, pH, total soluble sugars, total solids, ash and vitamin C. There were significant differences (p<0.05) in the yield, vitamin C and total solids of the blanched and unblanched carrots. Steam blanching method was chosen for the formulation of the carrot-pineapple juice blend due to its high yield and ash content of 76.65 and 0.66% respectively. The carrot juice from the steam blanching process was formulated with MD2 pineapple juice into various ratios of 50:50, 60:40, 70:30 and 100:0 with the carrot juice being the major component. A preference ranking test carried out on the formulated carrot-pineapple juices indicated that the 50 untrained panellists mostly preferred the 50:50 formulated juice. Proximate and physicochemical analyses were conducted on the 50:50 formulated carrot-pineapple juice and had the following compositions: fat (0.25%), ash (0.25%), protein (0.78%), crude fibre (2.68%), carbohydrates (23.47%), moisture (72.57%), vitamin C (12.40 mg/100 g), β-carotene (955.71 µg/100 g), pH (4.45), total soluble sugars (14.87%) and titratable acidity (1.50%). In conclusion, development of this product will enhance the utilization of carrot not solely for stews and salads but also as a juice blend with the potential to compete with the local and foreign fruit juices on the market. Consumption of the product will help address the resurgence of nutrition-related chronic diseases due to its appreciable content of β-carotene which are potent free radical scavengers in humans.drug coupon card
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American Journal of Food Science and Technology. 2016, 4(3), 81-88. DOI: 10.12691/ajfst-4-3-4
Pub. Date: May 26, 2016
18102 Views4685 Downloads1 Likes1 Citations
by Shahidul Islam
Original Research
The sweetpotato leaves are rich in phytonutrients such as polyphenolics, vitamins, protein, iron, calcium, and zinc. The sweetpotato is also selected by the United States National Aeronautics and Space Administration to develop in a controlled ecological life provision system as a key food basis. Therefore to find out suitable genotypes with higher phytonutrients contents and the physiological functions were compared in leaves of sixty sweetpotato (Ipomoea batatas Lam.) genotypes. Total phenol, carotenoid, anthocyanin and flavonoids contents of the sweetpotato leaves ranged from 2.0 to 22.5 (g/100g DW), 0.9 to 23.4 (beta carotene equivalents/100g; BET/100g), 2.2 to 24.5 (color value/g DW) and 62.8 to 272.2 (catechin equivalents; µg/g), respectively. The coefficient of variation (CV) of the caffeoylquinic acid (CQA) namely caffeic acid (CA), chlorogenic acid (ChA), 4,5-diCQA, 3,5-diCQA, 3,4-diCQA and 3,4,5-triCQA of the genotypes were 124.9%, 83.9%, 76.1%, 83.2%, 104.4% and 96.5%, respectively. The fallouts demonstrate that radical scavenging activity (RSA) broadly fluctuate among the genotypes (0.21-2.3 µmole Trolox/mg DW). Antimutagenicity in the leaves was explored using the Salmonella typhimurium TA 98. The genotypes effectively decreased the reverse mutation induced by Trp-P-1, and the mutagenic activities were dose dependent. Furthermore, the caffeic acid derivatives also capable of reduced the reverse mutation persuaded by Trp-P-1, Trp-P-2, IQ, and DEGB extract of grilled beef. Among the CAD, the 3, 4, 5-tri-CQA significantly higher earmarked the reverse mutation followed by 4-5 di-CQA. Sweetpotato leaves had a high concentration of naturally active biological compounds that show significant physiological functions, which might have values in the anticipation of certain human health conditions.
American Journal of Food Science and Technology. 2016, 4(3), 70-80. DOI: 10.12691/ajfst-4-3-3
Pub. Date: May 24, 2016
29077 Views10451 Downloads87 Likes1 Citations
by Noël TENYANG, Roger PONKA, Bernard TIENCHEU, Hilaire Macaire WOMENI and Fabrice TONFACK DJIKENG
Original Research
A study was conducted to explore the proximate composition, the fatty acids profile and the mineral contents of four freshwater fish namely mullet (Liza falcipins), carp (oreochromis niloticus), catfish (Chrysichthys nigrodigitatus) and kanga (Heterotis niloticus) collected from Maga Lake in Far North region of Cameroon. It was been observed that moisture content (~78 g/100g fresh weight (FW) not varied between species (P>0.05). Nevertheless, ash content varied significantly (P<0.05) between species and carp presented a high ash content (9.04 g/100g dry weight (DW). The total lipid content was generally high, ranging from 18.88 to 55.19 g/100g DW. With regard to protein content, these fresh fish contained more than 39 g/100g DW. Significant differences (P<0.05) were observed in some fatty acids within the fish species analyzed. All these fish except carp were high in saturated, monounsaturated and polyunsaturated fatty acid, respectively. C16:0 and C18:1(n-9) were the predominant fatty acid in all fish analyzed (20-24 and 21-33 % repectively). The others major fatty acids detected were C18:2ω-6, C18:0 and C16:1ω-7. Although these four freshwater fish contained reasonable content of important polyunsaturated fatty acid such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acids, catfish presented the highest content of polyunsaturated fatty acids (PUFA). These fish contained appreciable ratio ω-3:ω-6 suggesting that these fish especially carp could be used as a source of healthy diet for humans. The fish analyzed have a good supply of minerals and can be used for enhancing mineral intake and protecting population from mineral deficiency disease.late termination of pregnancy
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American Journal of Food Science and Technology. 2016, 4(3), 64-69. DOI: 10.12691/ajfst-4-3-2
Pub. Date: May 16, 2016
13587 Views4004 Downloads1 Likes
by Sanni L. A., Ogunsina B. S., Adegbenjo A. O. and Ajayi M. O.
Original Research
The yam pounding machine developed by Makanjuola (1975) was adopted for dehulling steeped cowpea grains. The machine simulates traditional method of dehulling steeped cowpea grains which involves rubbing the steeped grains between two abrasive surfaces until the seed coat becomes loose and gets detached from the endosperm. The main components include the dehulling chamber, the lid, beaters (inclined or vertical) and spline coupling. Performance evaluation of the machine was carried out considering three local varieties of cowpea (red drum, white drum and Ife brown), three steeping time (3, 5 and 10 mins) and two beater orientation (inclined and vertical). The results show that ‘Ife brown’ for which coefficients of dehulling and yield were 0.9902 and 0.9727, respectively indicated the highest dehulling efficiency (96.3%). With the inclined beaters, the coefficient of dehulling increased as steeping time increased; whereas, a decreasing trend was observed for other performance indices. With the vertical beaters, coefficient of dehulling and dehulling efficiency increased as steeping time increased; whereas, coefficient of wholeness decreased as steeping time increased. For the three varieties of cowpea, coefficients of dehulling and yield increased with steeping time; while a decrease was observed for coefficient of wholeness as steeping time increased. A machine of this nature is a significant development over existing methods of dehulling cowpea and will minimize the drudgery associated with small scale dehulling of cowpea. In addition, it presents opportunities for the manufacture of a dual purpose kitchen appliance with accessories suitable for yam pounding and cowpea dehulling.
American Journal of Food Science and Technology. 2016, 4(3), 58-63. DOI: 10.12691/ajfst-4-3-1
Pub. Date: April 18, 2016
28249 Views12761 Downloads