by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
Original Research
Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to evaluate the most refined form of protein from mung bean and to combat the problem of malnutrition. In this research work, mung bean (Vigna radiata L.) was collected from Monywa Township, Sagaing Region and nutritional values of mung bean flour like moisture content, ash content, protein content, crude fiber content, fat content and carbohydrate content were determined. The fat from mung bean flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods was investigated. Moreover, combined effect of these two methods on the removal percentage of fat from mung bean was studied. 51.37±0.03% protein content (defatted mung bean) was obtained by soaking in ethanol solution for 16 hr and followed by soxhlet extraction (meal to solvent ratio were1:5). The morphological nature and elemental compositions of the mung bean protein concentrate were characterized by Scanning Electron Microscope (SEM), Energy Dispersive X-Ray Fluorescence (ED-XRF) spectrophotometer respectively.
American Journal of Food Science and Technology. 2017, 5(6), 265-269. DOI: 10.12691/ajfst-5-6-7
Pub. Date: December 05, 2017
13299 Views3073 Downloads2 Likes
by Eke-Ejiofor J, Beleya E.A and Onyekwe J. C
Original Research
Twelve breakfast cereals were formulated. Eight of them were baked with four samples having sugar and four with date fruit as sugar replacer, while the last four extruded. Yellow maize granola with sugar was used as control. The samples were subjected to sensory, chemical and functional analysis as well as mineral bioavailability. Sensory analysis showed a significant difference (p≤0.05) in color, taste, flavor, texture and overall acceptability for baked product while for extruded samples; there was a significant difference in color, taste and flavor with no significant difference (p≥0.05) in texture and overall acceptability. Samples produced with date showed an increase in the ash, fat, protein and energy contents with a decrease in moisture content except the maize products which showed a decrease in their fat contents. The result also showed that the extrusion process increased crude fiber, carbohydrate and starch with very low fat and moisture content, with a reverse in the sugar baked granola. Functional analysis of the samples showed an increase in swelling power and water absorption capacity with the date baked granola, but not statistically different (p≥0.05). Mineral analysis using Atomic Absorption Spectrophotometer (AAS) investigated calcium, sodium, iron, magnesium and potassium as well as bioavailability of minerals studied using Pepsin and Pancreatin enzymes in an in–vitro digestion method. The products were high in calcium, sodium and potassium and very low in iron. However not all the minerals detected were bioavailable. A mineral range of 87.36 - 91.29% and 87.04 - 88.13% of sodium and potassium were available in soluble forms in sugar baked granola, while 69.93 - 73.38% and 87.04 - 88.13% of sodium and potassium in date containing products and a decrease of 46.85 - 70.50% and 73.02 - 90.25% for sodium and potassium in extruded products. This study showed that the production of granola from locally available cereals and inclusion of date fruit gave a desirable product with improved nutritional values.
American Journal of Food Science and Technology. 2017, 5(6), 256-264. DOI: 10.12691/ajfst-5-6-6
Pub. Date: November 29, 2017
12972 Views3219 Downloads
by Pamela E. Akin-Idowu, Olufemi T. Ademoyegun, Yemisi O. Olagunju, Ayodeji O. Aduloju and Usifo G. Adebo
Original Research
Investigation into the antioxidant properties of plants is a very active field of research. Amaranths are underutilized pseudo-cereals with nutraceutical potentials. The phytochemical and antioxidant activity of five grain amaranth species were evaluated using standard procedures. Highest tannin content (0.14 g/100g) and Fe chelating (66.72%) capacity was recorded in Amaranthus caudatus. Amaranthus cruentus had the highest total flavonoid (9.93 mg CE/100g) content. Amaranthus Hybridus had the highest Phytate (1.58 g/100g), total polyphenol (30.79 mg GAE/100g), DPPH scavenging activity (93.35 %), ferric reducing power (0.19 g/100g), total antioxidant 199.93 mg AAE/100g) and ABTS (201.54 mmol TE/100g) content respectively. Strong correlation was observed between the phytochemicals and antioxidant tested. From the results, grain amaranth species possess antioxidant capacity and polyphenolic content. These qualities in amaranths have promising potential means of food biofortifications.
American Journal of Food Science and Technology. 2017, 5(6), 249-255. DOI: 10.12691/ajfst-5-6-5
Pub. Date: November 13, 2017
10258 Views2835 Downloads1 Likes
by Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas and Saleh Sawalha
Original Research
Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared to those formed in heat processed food which increase the risk of coronary heart disease. The aim of this study was to investigate the effect of heat treatments [heating temperature: 120, 150, 190 and 250°C and heating period: 10, 30, 60 and 180 minutes] on the amount of trans fatty acids (as elaidic acid) of fat and oil samples [two solid-state (margarine and ghee) and two liquids-state (olive oil and corn oil)]. Results showed that elaidic acid content in margarine was not affected by heat at 120°C at all studied heating durations. At 150, 190 and 250°C, there is a cubic significant relationship between elaidic acid content and time of heating. Elaidic acid content in ghee was not affected by heat treatment at 120°C, while at 150°C, there was a cubic significant relationship between elaidic acid content and heating time. At 190°C, there was a negative linear relationship between elaidic acid content and time of frying, while at 250°C, there was oscillatory relationship in the amounts of elaidic acid with time of heating. As a conclusion, all margarine and ghee samples analyzed in this study had elaidic acid before and after heat treatment used in the study. However, corn oil and olive oil were free from elaidic acid before and after studied heat treatments. Therefore, it is recommended to cook and bake with vegetable oils (such as corn oil) instead of solid fats, and to keep margarine and ghee consumption as low as possible in nutrition.
American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 13, 2017
11348 Views3371 Downloads15 Likes
by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
Original Research
The main purpose of this research work was to isolate the most refined form of protein from lentil for food processing. In this research work, lentil (Lens culinaris L.) was collected from Monywa Township, Sagaing Region and nutritional characteristics such as moisture content, ash content, fat content, carbohydrate content, protein content and fiber content were determined. The fat of raw bean flour was removed by bulk soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. In addition, the fiber and starch from defatted lentil flour was removed by alkaline extraction and acid precipitation method to isolate the protein (isoelectric precipitation). Protein solubility, water and oil absorption capacity, emulsifying capacity and stability, foaming capacity and stability of lentil protein isolate have been determined. The solubility curve corresponding to the lentil protein isolate indicated the minimum solubility at pH 4 (protein solubility of 20 %) and maximum solubility at pH 12 (protein solubility of 85 %) respectively. The lentil protein isolate had water absorption capacity of 1.82± 0.07 mL H2O/g. protein and oil absorption capacity of 1.95±0.06 mL oil/g. protein. It was found that emulsifying activity and stability of isolated lentil protein were 73.44± 0.03 % and 41± 0.07% while foaming capacity and stability were 22.67± 0.06 % and 50.11± 0.05 %. Isolated lentil protein improved texture appearance and taste than the lentil flour and thus it can better be used as nutrition and functional ingredients in many food products.
American Journal of Food Science and Technology. 2017, 5(6), 238-244. DOI: 10.12691/ajfst-5-6-3
Pub. Date: November 10, 2017
13350 Views2865 Downloads3 Likes
by Ilori Olutosin O., Adetan Dare A., Soji-Adekunle Ayowumi R., Ojo Oluwaseun O., Adeleke Kehinde M. and Towoju Olumide O.
Original Research
The influence of some physical properties of cassava tubers on the mechanical compressive cracking force of TMS 30572 and TMS 4(2)1425 cassava varieties were investigated. 1200 tubers were freshly harvested from the Teaching and Research Farm of the Obafemi Awolowo University, Ile-Ife, Nigeria. Each of the cassava cultivars was about 1.5 years old. The tubers were cleaned and sliced into different lengths ranging from 25 – 150 mm in steps of 25 mm. Slices of a particular length were sorted into 8 diameter groups: 21 – 30, 31 – 40, 41 – 50, 51 – 60, 61 – 70, 71 – 80, 81 – 90, and 91 – 100 mm, for each variety. The compressive cracking force of the sliced tubers was determined using an adapted Tensometer. The mechanical compressive cracking force required to break the tubers of the two cassava varieties (TMS 30572 and TMS 4(2)1425) increases with increase in length and peel thickness of tubers while it decreases with increase in diameter of tubers. Thus, these physical properties must be given a serious attention in the design and development of cassava peeling machine.
American Journal of Food Science and Technology. 2017, 5(6), 233-237. DOI: 10.12691/ajfst-5-6-2
Pub. Date: November 03, 2017
12558 Views3154 Downloads
by Ronald P. D’Amelia, Gabrielle Cabrera, Ling Huang and William F. Nirode
Original Research
Interesterifcation reactions, more commonly called ester-exchange, are a process by which the arrangement of fatty acids in the triacylglycerol molecule is changed. Ester-exchange reactions lead to a random distribution of fatty acids resulting in a triacylglycerol composition that is predictable from the overall fatty acid composition of the starting reaction mixture. In this report, we synthesized various triacylglycerols containing different ratios of saturated short chain fatty acids (SCFA) such as: acetic, propionic and butyric, with a saturated medium chain fatty acid (MCFA) of octanoic acid. The interesterification of these triacylglycerols was prepared by the NaOCH3 catalyzed interesterification of model reactions performed with different molar ratios of Triacetin, Tripropionin, Tributyrin and Trioctanoin. The reaction products were characterized by Gas Chromatography (GC) and Proton NMR. We found that the difference in fatty acid size and the reduced steric demands of the S/MCFA did not give rise to positional specificity and we found no observable deviations from the random interesterification chemistry model. The potential of having different short and medium fatty acids triacylglycerol on one molecule for direct ingestion and metabolism can be of significant importance to maintaining gut health.
American Journal of Food Science and Technology. 2017, 5(6), 228-232. DOI: 10.12691/ajfst-5-6-1
Pub. Date: October 28, 2017
12728 Views3020 Downloads