by Aregay Berhe, Endale Tesfaye and Dagne Terle
Original Research
This study was conducted to evaluate the physico-chemical properties of honey bees in Godere woreda, Gambella region, Ethiopia. 12 selected honey samples from three locations of the study area (Metti town, Ashine and Cabo) were evaluated for proximate composition (moisture, protein, fat, total ash contents and energy values) and sugar contents (fructose, glucose, sucrose and reducing sugar contents). The honey samples were analyzed following the techniques proposed by the Ethiopian Conformity Assessment Enterprise (ECAE), European Union (EU) and Codex standards for honey. The overall mean of moisture, total ash, protein, fats and CHO contents of the honey samples were 18.76±1.09, 0.34±0.05, 0.37±0.03, 80.02±1.03g/100g, respectively with average energy value of 1,362.32±18.16 KJ/100g. The average sugar contents of the samples were 38.64±0.61g/100g (fructose), 36.37±2.14g/100g (glucose), 74.19±1.88g/100g (reducing sugar) and 2.66±0.23g/100g (sucrose). All the physicochemical parameters laid with-in the limits of national and international standards set by Ethiopian Conformity Assessment Enterprise for analyzing honey samples (ECAE), Codex Alimentarius Commission and EU Council.
American Journal of Food Science and Technology. 2018, 6(1), 50-56. DOI: 10.12691/ajfst-6-1-8
Pub. Date: January 22, 2018
10098 Views3006 Downloads
by Eke-Ejiofor J and Mbaka V
Original Research
Gruel was produced from different formulations of maize, yellow cassava or sweet potato starches; defatted soybean and groundnut flours. Eighteen blends were produced with 100% maize as the control. The recipe formulations for the products were 100:0:0, 90:5:5, 85:10:5, 75:20:5, and 70:25:5 of the various starches, soybean and groundnut flours respectively. The eighteen formulated products were subjected to chemical, functional, pasting and sensory analysis. There were significant differences (p≤0.05) in all the parameters investigated. The protein content ranged from 0.50 to 20.45%, fat content from 0.29 to 8.93% while the ash content ranged from 0.09 to 1.24%. The moisture values ranged from 9.5 to 14.15%, while carbohydrate content ranged from 60.14 to 84.22%. Amylose and amylopectin ranged from 21.06 to 29.25% and from 70.75 to 78.94% respectively. Starch and sugar contents ranged from 2.48 to 4.95% and from 56.57 to 70.15% respectively. The functional properties also varied due to differences in starch sources. Dispersibility ranged from 69.00 to 81.25% while bulk density ranged from 0.31 to 0.53g/ml. Swelling power and solubility ranged from 6.02 to 8.30% and from 1.30 to 14.39% respectively. Water absorption capacity ranged from 0.77 to 2.16% and least gelation concentration from 4 to 8%. Pasting properties of the starches showed that peak and break down viscosities ranged from 158.18 to 620.54RVU and 63.43 to 419.38RVU. Trough and final viscosities ranged from 92.90 to 241.48RVU and 157.00 to 310.72RVU, while setback viscosity value ranged from 50.12 to 113.25RVU. Pasting time ranged from 3.55 to 4.61min, while pasting temperature ranged from 70.94 to 81.21°C. All pasting parameters decreased with an increase in the level of protein substitution except pasting time and temperature that increased with the level of substitution. The sensory panelists rated the products highly for all the parameters investigated. Products MSG5(70%M; 25%S; 5%G), PSG5(70%P; 25%S; 5%G) and CSG5(70%C; 25%S; 5%G) showed no significant difference (p≥0.05) in their acceptability to consumers and were thus the most preferred samples. The study showed that an acceptable gruel can be produced from yellow cassava or sweet potato starches with the addition of defatted soybean and groundnut flour at 25% and 5% substitution levels respectively.
American Journal of Food Science and Technology. 2018, 6(1), 42-49. DOI: 10.12691/ajfst-6-1-7
Pub. Date: January 16, 2018
9193 Views2665 Downloads
by Jackson R.M. Ishara, Daniel N. Sila, Glaston M. Kenji and Ariel K. Buzera
Original Research
Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 – 8.74mg/100g and 3.13 – 5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.
American Journal of Food Science and Technology. 2018, 6(1), 33-41. DOI: 10.12691/ajfst-6-1-6
Pub. Date: January 11, 2018
14270 Views3489 Downloads5 Likes
by Okpanachi M.A., Yaro C.A. and Bello O.Z.
Review Article
The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritional composition, mineral composition and vitamins in Trachurus trachurus were determined according to AOAC . All processing methods revealed significant difference (p<0.05) in the various nutritional, mineral and vitamin composition. Boiling had the highest moisture content (60.01%), frying had the highest ash content (2.45%). Fresh fish had the highest level of fibre (0.07%), protein (3.86%) and carbohydrate (9.70%). Among the methods of preservation, boiled fish had the highest protein (22.71%), carbohydrate (8.20%) and smoked fish had the highest fat of 20.35%. Comparing all the methods of preservation, the fish samples had variable quantity of the various nutritional components measured. It is therefore recommended that consumers should check the appropriate diet need and go for the method of preservation that provides the best nutrient as all the methods are recommended.
American Journal of Food Science and Technology. 2018, 6(1), 26-32. DOI: 10.12691/ajfst-6-1-5
Pub. Date: January 08, 2018
10629 Views2836 Downloads
by Prudence Agnandji, Lucie Ayi-Fanou, Magloire A. N. Gbaguidi, Boris Fresnel Cachon, Mathieu Hounha, Michelline Tchibozo Dikpo, Fabrice Cazier and Ambaliou Sanni
Original Research
Organochlorines pesticides (OCPs) which utilization is banned, affect nutrition quality of vegetables. Recent research shown their presence in different vegetables. Since last study carried out in 2007 about vegetables contamination by OCPs residues in Benin, none research is done about OCPs residues monitoring in vegetables. This study was conducted to monitor OCPs residues in two vegetables (Solanum macrocarpum L. and Lactuca sativaL.) collected from 4 farms sites in two communes (Cotonou and Seme-kpodji) of Benin. A total of 31 samples of Solanum macrocarpum L. and Lactuca sativaL. were collected from the study areas and analyzed for 13 OCPs residues, which can be grouped into DDTs, Aldrins, Endosulfans, HCHs and Methoxychlor. The data revealed that 100% of the vegetable samples were contaminated by OCPs residues. Aldrin, Dieldrin, Endrin, Endosulfan sulfate, pp’-DDE and pp’-DDT concentrations found were below the maximum residue limits (MRLs) set by European Union (EU) whereas 31.25%, 37.5%, 43.75% of β-HCH, α-Endosulfan, β-Endosulfan concentrations found in Solanum macrocarpum L. were above the EU MRLs adopted values. In Lactuca sativa L., the levels of β-HCH and β-Endosulfan were about 6.67% each and were above the EU (MRLs). Many of OCPs residues levels are below MRLs while three OCPs residues exceeded EU MLRs. This observation suggests that vegetables contamination is due to the persistence of OCPs residues in the soil where vegetables were cultivated. We therefore propose the monitoring of OCPs and other pesticide residues in vegetables cultivated in Benin to perform nutritional quality of vegetables.
American Journal of Food Science and Technology. 2018, 6(1), 19-25. DOI: 10.12691/ajfst-6-1-4
Pub. Date: January 08, 2018
12858 Views3257 Downloads1 Likes
by A. C. Umezuruike and T. U. Nwabueze
Original Research
Environmental variables such as temperature, rainfall, sunshine among others are known to influence fruiting, seed formation and quality of food crops by different mechanisms. Levels of nutrients, anti-nutrients and mineral composition of periodically harvested seeds of Treculia africana (a legume) during the fruiting season were assessed to determine the influence of season on quality parameters. Standard methods of analysis were used to evaluate protein, fat, crude fibre, ash, carbohydrate, moisture hydrogen cyanide, phytate, tannin, oxalate, alkaloid, saponinns and minerals. Highest nutritive and anti-nutrient values of seeds occurred at mid season and late season development periods respectively. Observed quality parameters were 14.55% protein, 5.74% fat, 2.10% crude fibre, 1.45% ash, 33.20% moisture, 50.14% carbohydrate, 0.45mg/100g HCN, 0.8 phytate 6.10mg/100g, 0.45mg/100g 1.65mg and 0.77mg/100g for early season seeds. The mid season seeds quality parameters increases were protein (5.1%) fat (0.34%) ash (0.22%), moisture (2.40%) carbohydrate (4.87%) and mean increase of 3.88% for anti-nutrient. Phytate, oxalate and phenolic values were highest at late season seeds. The mineral contents were comparable among the seasons. Calcium (20.0mg) and magnesium (280mg) recorded the least values in late season seeds. The relationship between seasonal changes in nutrients, anti-nutrients and seasons was significant (P < 0.05). The quality parameters are within the Recommended Daily Allowance for Nutrients, anti-nutrients and minerals but for calcium and magnesium. The seasonal changes posit Treculia africana as multi-purpose nutritional and health maintenance food crop.
American Journal of Food Science and Technology. 2018, 6(1), 12-18. DOI: 10.12691/ajfst-6-1-3
Pub. Date: January 08, 2018
11584 Views2893 Downloads
by Patience C. Obinna-Echem
Original Research
This study investigated the ability of two strains of Lactobacillus plantarumisolated from akamu a Nigerian fermented maize food to tolerate acid and bile condition. Auto-aggregation and co-aggregation with pathogens:Escherichia coliNCTC 11560 and Salmonella Enteritidis NCTC 5188 were also investigated. This was aimed at establishing preliminary probiotic potentials of these none intestinal L. plantarumisolates. Viability at pH 2 was significantly (p≤0.05) reduced from ≥8.26±0.05 to ≤4.94±0.49 Log10 CFU/mL after 3 h. Subsequent incubation in 0.3% ox gall bile media after 6 h enhanced growth to 5.73±0.13 and 7.93±0.12 Log10CFU/mL for NGL5 and NGL7. The L. plantarum strains auto-aggregated but had no co-aggregation with the pathogens. After 5 h auto-aggregation at 37°C (>25%) was significantly (p≤0.05) greater than auto-aggregation at 22 - 24°C (<14%). The L. plantarumstrains possessed abilities to survive passage through the GIT and auto-aggregated significantly at body temperature. This serves as a baseline data for further studies especially isolates that are not of intestinal origin.
American Journal of Food Science and Technology. 2018, 6(1), 7-11. DOI: 10.12691/ajfst-6-1-2
Pub. Date: January 05, 2018
11061 Views2879 Downloads
by BEHANZIN Gbèssohèlè Justin, CHABI B. Christophe, CHABI Nicodème W., OGBON E Azaratou, KONFO T. R. Christian, AHISSOU Hyacinthe, SEZAN Alphonce and BABA-MOSSA Lamine
Original Research
The measurement of food glycemic index constitutes a considerable advance in medicine because it makes it possible to orient the choice of foods according to the health of a patient. This study aims to improve the diet of diabetics in Benin. It consisted in the determination of the total sugar content and the glycemic index of the yam chips flour couscous (wassa-wassa tchigan) and then the evaluation of the influence of this food on the glycemic index of the subjects. This cross-sectional study covered 7 apparently healthy subjects. In the first test each subject consumed a dish of wassa-wassa tchigancontaining 50g of carbohydrate. Each subject was tested twice for a period of one week. A week later, in the second test, bread crumb containing 50 g of carbohydrate was ingested. Each glycemic test was measured at regular intervals of 30 minutes for 3 hours. The study on the determination of the total sugar content of wassa-wassa tchigan revealed that one gram (1 g) of wassa-wassa tchigan contained 483.55mg of carbohydrate. The peak of blood glucose increase in subjects was reached from the thirtieth minute postprandial. The area under the curve of the subjects varied from the reference food to the test food and from one subject to another. The glycemic index of the wassa-wassa tchigandetermined was 36.83% which made this meal a meal with very low glycemic index.
American Journal of Food Science and Technology. 2018, 6(1), 1-6. DOI: 10.12691/ajfst-6-1-1
Pub. Date: January 04, 2018
14836 Views1908 Downloads