by Elizabeth O. Farinde, Veronica A. Obatolu and Subuola B. Fasoyiro
Original Research
Lima bean (Phaseolus lunatus) is a nutritious under- utilized food legume in Nigeria. The need for utilization of lima beans for a healthy and functional food informed this study. Hence the study assessed the microbial, nutritional and sensory qualities of baked cooked and steamed cooked lima beans. Lima beans were processed into baked beans and cooked beans. The time for bake cooking and steam cooking for the lima beans samples were compared. Microbial counts in the two lima beans samples were determined. The processed lima beans samples were evaluated for proximate composition, phytochemicals and antioxidants content. The products were also subjected to sensory evaluation. Total processing time for baked cooked lima beans (BCLB) was shorter (10 h) compared to steamed cooked lima beans (SCLB) (12h). The total viable count was higher in SCLB (3.66 cfu g-1). Baked cooked lima beans (BCLB) recorded the highest protein (14.97 %), the least fat (1.02%) and the highest fibre content (5.88 %) when compared with steamed cooked lima bean (SCLB). Phenolics, flavonoids and lycopene content were higher in BCLB (18.5 GAE/g, 104.5 mg/100g and 12.7 mg/100g) respectively compared to SCLB. SCLB was significantly higher (p < 0.05) in tannin, phytate and trypsin inhibitor compared to BCLB. BCLB samples were the most preferred in all the sensory attributes tested when compared with SCLB samples. The study shows that both baked cooked and steamed cooked lima beans have great utilization potentials, but BCLB has a higher potential in terms of shorter cooking time as well as antioxidant and phytochemicals benefits. Baked cooked lima beans could be explored at household and commercial level for improved nutrition and income generation.
American Journal of Food Science and Technology. 2017, 5(4), 156-161. DOI: 10.12691/ajfst-5-4-6
Pub. Date: August 08, 2017
11170 Views2883 Downloads
by J.E. Obiegbuna, B.O. Osajiele and C.N. Ishiwu
Original Research
Honey sold in Awka market is supplied from within and outside Anambra State, Nigeria. The quality from identified sellers in the market was evaluated and compared with honey from two floral regions in the state and some reported international standards. Analyses were carried out on the proximate composition, some mineral elements, physical properties, microbial counts and inhibition activities, and organoleptic qualities using standard methods. The parameter values of the market samples and samples from apiarists in the floral regions were found to be similar. The moisture content of the samples ranged between 8.42 and 10.52 g/ 100 g; protein, 0.70 and 1.27 g/ 100 g; ash, 0.40 and 0.60 g/100 g; fat, 0.14 and 0.20 g/ 100 g; and carbohydrate 87.80 and 89.19 g/ 100 g. In descending order, elemental mineral values of K, Ca, Na, Mg and Fe ranged from 47.77 to 54.86 mg/ 100 g, 4.21 – 6.04 mg/ 100 g, 3.82 – 4.28 mg/ 100 g, 2.11 – 3.40 mg/ 100 g and 0.54 – 1.09 mg/ 100 g, respectively. Hydroxymethyl furfural (HMF) values of 13.62 and 10.28 g/ 100g were observed for floral regions of Adazi-Enu and Ikenga, respectively, but values of 23.26, 24.35 and 45.48 g/ 100 g for market samples 1, 2 and pharmshop, respectively. Market honey samples inhibition activity against P. aeroginosa was 4 cm as against 1 cm for floral region samples. The honey samples had inhibition activity against E. coli except one market sample with activity of 2.6 cm. Adazi-Enu floral region sample exhibited slightly above double the inhibition activity of 7.6 cm against S. aureus than the market samples (3.4 – 3.8 cm). Organoleptic qualities of the floral region samples were comparable to the market samples except the Pharmshop sample that was less acceptable. Except for HMF of pharmshop sample that exceeded international standard, parameters in all honey samples are within the standard and comparable indicating non adulteration of the samples.
American Journal of Food Science and Technology. 2017, 5(4), 149-155. DOI: 10.12691/ajfst-5-4-5
Pub. Date: August 08, 2017
11386 Views2686 Downloads
by Fuad Al-Rimawi, Mohammed Sadi Tarawa and Claude Elama
Original Research
Oxidation is one of the major problems that cause hamburger deterioration. Antioxidants are used to prevent or delay oxidation process. The chemical preservatives or antioxidants are not safe and have harmful effects to human health. Currently there is a trend to use natural antioxidants in industry since they are considered as safe compared to chemical ones. The objective of this study was to evaluate the usage of olive leaf extract as well as oleuropein as natural antioxidant additives in fresh hamburger stored at 4°C. Results proved the activity of oleuropein and olive leaves extract as natural antioxidants retarded oxidation of hamburger compared to control samples (without antioxidants). 0.5% of oleuropein and 1.5% of olive leaves extract is the best concentration to be used in fresh hamburger.
American Journal of Food Science and Technology. 2017, 5(4), 162-166. DOI: 10.12691/ajfst-5-4-7
Pub. Date: August 09, 2017
9310 Views2509 Downloads3 Likes
by Mahendra Pal, A.S. Patel, A.R. Bariya, Vikram Godishala and Venkataramana Kandi
Review Article
Biotechnology opens numerous opportunities for the food industry. Biotechnological approaches are applied to enhance the nutritional, functional and sensory attributes of food in milk, meat, fish and beverage processing industries. The targeted use of biotechnological methods can, amongst other things, help reduce the quantity and number of unhealthy ingredients in foods as well as remove allergenic substances. Food biotechnology, therefore, contributes significantly to saving resources, optimizing harvest yields and producing healthy and better foods. People have used the properties of microorganisms and their enzymes in food production consciously for thousands of years. Biotechnology has helped in the development of food processing. It can also fight the current challenges of global food and nutritional insecurity. The purpose of this communication is to delineate the importance of biotechnology, and its industrial applications in the processing of foods of animal origin.
American Journal of Food Science and Technology. 2017, 5(4), 143-148. DOI: 10.12691/ajfst-5-4-4
Pub. Date: August 02, 2017
9223 Views2711 Downloads1 Likes
by Thomas P. Oscar
Original Research
A study was undertaken to investigate and model the effect of inoculum size on the thermal inactivation of Salmonella to elimination in ground chicken by conduction heating. To develop the model, ground chicken thigh meat portions (0.76 cm3) in microcentrifuge tubes were inoculated with 2.0, 3.6, or 5.2 log of a single strain of SalmonellaTyphimurium followed by cooking for 0 to 10 min at 52 to 100°C in a heating block. To validate the model, the ground chicken portions were inoculated with 2.8 or 4.4 log of S. Typhimurium followed by cooking for 0 to 9 min at 55 to 97°C. An automated, whole sample enrichment, miniature most probable number (MPN) method with a lower limit of detection of one Salmonellacell per portion was used for enumeration. The MPN data were used to develop (n = 851) and validate (n= 256) a multiple layer feedforward neural network model with two hidden layers of two nodes each. Model performance was evaluated using the acceptable prediction zone (APZ) method. The proportion of residuals in an APZ (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was 0.945 (804/851) for dependent data and 0.945 (242/256) for independent data for interpolation. A pAPZ ≥ 0.7 indicated that model predictions had acceptable bias and accuracy. Thus, the model was successfully validated. The time for elimination of Salmonella at 58°C was 5.6, 7.1, and 8.7 min for inoculum sizes of 2.0, 3.6 and 5.2 log per portion, respectively. This relationship was observed for all cooking temperatures and among all inoculum sizes investigated indicating that inoculum size was an important independent variable to include in the model.
American Journal of Food Science and Technology. 2017, 5(4), 135-142. DOI: 10.12691/ajfst-5-4-3
Pub. Date: August 01, 2017
9591 Views3472 Downloads1 Likes
by Jerson C. Sorio and Jose P. Peralta
Original Research
Oysters are filter-feeding organisms that tend to concentrate any suspended materials in its surrounding water including pathogenic bacteria. Since most oysters are eaten as raw or slightly cooked, they can act as vectors for pathogenic microorganisms and thus impose health risks to consumers. Depuration is one of the methods to reduce pathogenic bacteria in oysters to make it safe for sale and consumption. This study was designed to evaluate the effectiveness of the small scale UV- treated recirculating depuration system manipulating different parameters such as water flow rate and tank density. It aims to determine the effect of this UV-treated recirculating depuration system in reducing pathogenic bacteria in oysters such as E. coli, Salmonella, Vibrio cholera and Vibrio parahaemolyticus, and with the survival rate and meat yield of oysters. The experimental results showed that the depuration system was effective in reducing E. coli at different water flow rate (15L/min, 10L/min and 5L/min), in all density level (2 oysters/L, 4 oysters/L and 6 oysters/L). However, for Vibrio parahaemolyticus and Vibrio cholera reduction, only water flow rate of 15L/min at density level of 2 oysters/L and 4 oysters/L revealed to be effective. The survival of the oysters was high in treatments with a density of 2 oysters/ L. The meat yield revealed to have no significant difference (P<0.01) between treatments with water flow rates. In general, treatment with water flow rate of 15 L/min in combination with 2 oysters/L density showed most promise results on all analysis.
American Journal of Food Science and Technology. 2017, 5(4), 117-124. DOI: 10.12691/ajfst-5-4-1
Pub. Date: July 01, 2017
15092 Views3361 Downloads1 Likes