American Journal of Food Science and Technology

Solar drying experiments of maizes were conducted at Gape- Kpodzi, in southern Togo. In this purpose, new type tunnel solar dryer was used. Solar dryer consist of an air collector, drying chamber and an air circulation system. Heated air in solar air collector was forced through the maizes by a blower. Yellow dent type maize was used for drying experiments. During the drying period, drying air temperature, relative humidity, air flow rates, solar radiation, and lose of mass were measured continuously in different levels of the dryer. Maize with initial moisture content of 0.37 dry basis (kg water / kg dry matter) were dried until they reached a final moisture content of 0.13 (kg water / kg dry matter) at different temperatures with respect to solar radiation variation. Drying time was examined with moisture content ratio as exponential and polynomial correlations. The effective diffusivity varied from 1.938x10-10 to 1.164x10-10 m2/s over the different level of temperature range. Fourteen different mathematical models available in literature were compared using their coefficient of determination to estimate solar drying curves. According to statistical analysis results, Midilli et al. drying model has shown a better fit to the experimental drying data of maize with a coefficient of determination R2 = 0.9975 as compared to other models. The results of this study revealed that the developed solar tunnel dryer can used for dehydration of maize crops under the climatic conditions of southern Togo.

American Journal of Food Science and Technology. 2016, 4(4), 115-124. DOI: 10.12691/ajfst-4-4-5
Pub. Date: June 29, 2016

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Anthocyanin Compositions in Different Colored Gladiolus Species: A Source of Natural Food Colorants

by Shahidul Islam

Original Research

The anthocyanin compositions in the flowers of different colored gladiolus genotypes (Red Flair, Violetta, Pink Event, Ice Cap and Green Star) were assessed for promoting new uses as natural food colorants. Wide variation was observedabout their total and individual anthocyanin constituents. There was a significant difference (p <0.01) in the total anthocyanin pigments of the flowers of different gladiolus varieties. The Red Flower had the highest (9.05 color value per gram dry weight) anthocyaninpigments, followed by Pink Event (3.37 color value per gram dry weight). High-performance liquid chromatography (HPLC) was used for the assessment of individual anthocyanin pigments. Four common anthocyanins, namely, delphinidin, pelargonidin, cyanidin, and malvidinwere used as standards, and the contents of the samples were compared with these commercial standards. Red Flair, Violetta, and Pink Event happen to contain delphinidin and pelargonidin. Red Flair appears to contain all the four anthocyanidins. The occurrence of the markers was not detected in Ice Cap and Green Star varieties. The indication of this study on anthocyanins in various gladiolus flower is valuable to practice as natural food colorants in foodstuff and interrelated industries.

American Journal of Food Science and Technology. 2016, 4(4), 109-114. DOI: 10.12691/ajfst-4-4-4
Pub. Date: June 28, 2016

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Proximate, Anti-Nutritional and Phytochemical Composition of the Yellow Variety of the Synsepalum Dulcificum (Miracle Fruit) Berry

by Njoku N. E., Ubbaonu C. N., Alagbaoso S.O., Agunwa I.M and Eluchie C.N.

Original Research

The pulp of freshly harvested mature Synsepalumdulcificum (miracle fruit) berries were analyzed for proximate, pH, titratable acidity, anti-nutritional and phytochemical content. The results indicated a moisture content of 45.12%, protein content of 2.48% and a carbohydrate content of 48.84%.The anti-nutrients content include Tannin 2.90 ± 0.64mg/100g, phytate 5.21 ± 0.92 mg/100g, glycosidic cyanide 0.03 ± 0.00mg/100g, steroid 1.56±0.03 mg/100g and oxalate 11.04 ± 0.29%. The anti-nutritional levels were all within the recommended safety limits. Some phytochemicals like flavonoids, resins and steroids were also identified. It is hoped that the knowledge of miracle fruit’s nutritional content/importance will enhance its utilization in our diet.

American Journal of Food Science and Technology. 2016, 4(4), 102-108. DOI: 10.12691/ajfst-4-4-3
Pub. Date: May 30, 2016

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Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils

by Olaoluwa Ruth Obisesan, Abolanle Saheed Adekunle, John Adekunle Oyedele Oyekunle, Olukayode S. Ajayi, Ojo Oluwaseyi Samson, Ojo Olatunji Seyi and Ola Janet Ibitomilola

Original Research

This study examined the effect of degumming process on antioxidants properties and oxidative stability of six non- conventional oils in Nigeria extracted from the seeds and flesh of Terminalia catappa (seed), Irvingia gabonesis (seed), Glycine max (seed), Persea americana (flesh), Tithonia diversifolia (seed), and Dacryodes edulis (flesh). DPPH scavenging activity of the oils decreased after degumming except for D. edulis with increased DPPH scavenging activity. Similarly, total antioxidant capacity (TAC) decreased for G. max, T. diversifolia and I. gabonensis after degumming but increased for T. catappa, P. americana and D. edulis. The degummed oil showed high peroxidation under the different light intensities (under direct sunlight, fluorescent light, and daylight) except I. gabonesis oil (PV: 5.7 meq/kg) and T. catappa oil (PV: 11 meq/kg) with improved stability in the dark for the period of study (84 days).

American Journal of Food Science and Technology. 2016, 4(4), 97-101. DOI: 10.12691/ajfst-4-4-2
Pub. Date: May 26, 2016

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Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends

by Joseph. Adubofuor, Isaac Amoah and Pearl Boamah Agyekum

Original Research

Pumpkin pulp has rich source of vitamins and mineral salts for human consumption. However, there is limited utilization in terms of it commercial acceptability. The aim of this study was to determine some physicochemical properties of pumpkin pulp and the sensory properties of pumpkin-MD2 pineapple juice blends. The pulp of round and cylindrical pumpkin fruits containing white seeds were analyzed for some physicochemical properties such as protein, ash, titratable acidity (TA), pH and minerals (Ca, Na, Zn, K, Mg and Fe). The pulps of the fruit were peeled, cut, grated, fermented and the juices extracted were blended with MD2-pineapple juice in different formulation ratios. Sensory evaluation of the juice blend was carried out using the nine-point hedonic scale. Preference ranking test was also carried out on the formulated juices. The result showed moisture content of (95.03 and 95.66%), ash (0.66 and 0.83%), crude protein (2.58 and 2.42), pH (4.39 and 4.13), titratable acidity (0.38 and 0.34% as citric acid), for round and cylindrical pulp, respectively. Significant differences (p<0.05) existed in TA, ash, pH and moisture contents of the pulps from the round and cylindrical fruits. The predominant minerals in the pulps were potassium and calcium which were 266.30 and 13.18 mg/100g for the round and 363.05 and 9.63mg/ 100g for the cylindrical, respectively. The results showed that the most accepted blend was (55:45) pumpkin (round)-MD2 pineapple juice. In the case of the cylindrical fruit, the 100 % pineapple juice was the most accepted. The 100 % pumpkin juice had the lowest acceptability. Thus, the (55:45) pumpkin-MD2 pineapple juice blend with the pulp from both round and cylindrical fruits has the potential to compete with single strength pineapple juice on the market.

American Journal of Food Science and Technology. 2016, 4(4), 89-96. DOI: 10.12691/ajfst-4-4-1
Pub. Date: May 26, 2016

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