by Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue
Original Research
The aim of this study is to valorize the fruit of Artocarpus altilisby assessing the nutritional quality, phenolic compound content, and radical scavenging power of its flour and the possible transformation of the flour into porridge with acceptable organoleptic characteristics. The determination of the phenolic compounds was carried out by spectrophotometry and antioxidant activity by the DPPH method while the nutritional parameters were evaluated by Official methods of analysis of the AOAC. The results showed that breadfruit flour contained carbohydrates (78.74%), water (12.60%), fat (8.45%), low protein (0.17%) and total mineral (0.036 %) content. The production yield of the flour is of 21.65%, while the extraction of secondary metabolites showed that the aqueous ethanolic extract has the highest (3%) yield of extraction followed by the ethanolic and aqueous extracts which have 2% as a yield of extraction. The aqueous ethanolic extract has the highest total polyphenols content (74.92 mg GAE/g DM) while the ethanolic extract has the highest flavonoids content (100.16 mg CE/g DM) and better antiradical activity (IC50 = 0.16 g/mL) compared to other extracts. The highest content of condensed tannins (24.30 mg CE/g DM) was observed in the aqueous extract. The porridge most appreciated by the tasting panel is the one prepared with 15 g of flour and 0.25 L of water aromatized with citronella (Cymbopogon citratus) leaves. The flour of breadfruit tree fruit is a potential source of nutrients and phenolic compounds which can improve the health of Africa people often struck by under nutrition and many other ailments. Besides the uses made of this fruit, it can be ground into flour for better conservation and used against seasonal.
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018
8968 Views2689 Downloads
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
Original Research
The objective of this work was to evaluate the effect of chemical interesterification, as a modification process on the physicochemical properties and fatty acid profile of bakery shortening produced from a blend of Shea stearin and fluted pumpkin seed oil. The Shea nut oil was fractionated, and the solid stearin fraction blended with fluted pumpkin seed oil in the following ratios: 30:70, 40:60, 50:50,and 60:40 (Shea stearin: fluted pump seed oil), The blends were stabilized with recommended additives such as; distilled monoglyceride (E471) and preservatives such as; citric acid (E330), BHT (E321), homogenized by continuous stirring and crystalized by cooling at 17°C, then tempered at 23 – 25°C for 48h, to attain a stable polymorphic form, used as non-interesterified blends (NIEBs). Another set of 30:70; 40:60; 50:50; and 60:40 (Shea stearin: fluted pumpkin seed oil), were chemically interesterified with sodium methoxide (CH3ONa) as catalyst, crystalized, stabilized, and used as chemically interesterified blends (CIEBs).The chemical properties, physical characteristics (including solid fat content), and the fatty acid profile of all the chemically interesterified (CIEB) and the non-interesterified (NIEB) samples were determined. There was no significant (p>0.05) change in the peroxide value, iodine value, and the refractive index of NIEBs and there corresponding CIEBs. The acid value, free fatty acids, slip melting point, density, and solid fat content were significantly (p<0.05) reduced after interesterification. Interesterification caused rearrangement of triacylglycerol species, resulting in increased unsaturated fraction and reduction in the saturated fraction. Interesterification gave fats with wide plastic range suitable for bakery fats, icing-shortening, filler fats, and all-purpose shortenings.
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018
13370 Views2606 Downloads
by Alexandrine H. BOKOSSA, Christian T. R. KONFO, Brice T. D-G. KPATINVOH, Edwige DAHOUENON-AHOUSSI and Paulin AZOKPOTA
Review Article
In Benin, several categories of palm oil are produced and marketed. These are mainly standart palm oil, pasty palm oil and flavored palm oil commonly known as zomi. These oils are obtained from different unit operations including fruit baking, treading, washing, cold skimming, juicing and hot skimming. While several studies have been based on the production and quality of palm oil, standard, very few have addressed the production of the zomi, adored by oil consumers but whose global spread of technology is limited. Also, the production of flavored palm oil includes a severe heat treatment. This treatment would lead to a reduction in its final nutritional value. This review compares the production technology of standart palm oil with that of zomi and emphasizes the nutritional characteristics of standart palm oil in order to optimize the production ofzomi in order to preserve its quality.
American Journal of Food Science and Technology. 2018, 6(4), 181-186. DOI: 10.12691/ajfst-6-4-7
Pub. Date: June 04, 2018
6610 Views2423 Downloads
by Sekulya S., Nandutu A, Namutebi A., Ssozi J., Masanza M., Jagwe J. N., Kasharu A., Rees D., Kizito E. B. and Acham H.
Original Research
Several studies have supported the use of vegetables as foods as well as medicinal plants. However, most especially for the leafy types of vegetables, their high moisture content gives them a short shelf life. On average Solanum aethiopicum(Shum) has a shelf life of one day, making it unable to keep fresh for a long time. The objective of this study was to determine the effect of post-harvest handling practices and storage technology on the post-harvest quality and antioxidant activity in S. aethiopicum, as well as determine the packaging material that could be able to maintain a high post-harvest quality during storage. The post-harvest handling and storage technologies were tested under three experimental conditions. Experiment one involved placing 2.0 kg of the harvested S. aethiopicum with roots intact (RI) and others with roots cut-off (RC) in a charcoal cooler (-CC), 21.0±1.00 °C, 95.67±3.01 %rh; in ambient storage (-AC), 23.8±2.86 °C, 69.38±6.72 % rh; and in cold room (-CR), 7.17±1.30 °C, 95.80±3.19 %rh. Experiment two involved storing 2.0 kg of S. aethiopicum in charcoal cooler with no water treatment (TT-) and in ambient storage while immersing in portable water for 2 to 3 seconds during the day (TT+). Experiment three involved packing 1.0 kg of S. aethiopicumsample of both RC and RI state to assess the effectiveness of the packaging materials (0.1 cm meshed perforated polyethylene (RC0.1), 0.5 cm meshed perforated polyethylene (RC0.5) and a 60 µm perforated polyethylene (RC60µm) in maintaining quality of the vegetables. The edible parts of the vegetable were tested for moisture content, percentage weight loss, chlorophyll content, polyphenol content and total antioxidant activity (as measures of post-harvest quality and shelf life) after every 24 hours. The antioxidant activity was determined by screening for free radical scavenging properties using diphenyl picryl hydrazyl (DPPH), Ferric reducing antioxidant power (FRAP) and ascorbic acid as standard. The results revealed that Shelf life was found to increase (from one day to four days) when the vegetable was intermittently immersed in portable water for 2 to 3 seconds after every one hour during the day for vegetables in ambient storage both with roots intact (RI(TT+)-AC and with roots cut-off RC(TT+)-AC). The samples stored in cold room and charcoal cooler showed slow and comparable reduction (percent) of weight for both intact and roots cut. The chlorophyll content decreased in all storage conditions, with ambient conditions showing the most rapid decrease. The total polyphenol fluctuated within relatively small limits for both with intact and roots cut-off when stored in cold room and charcoal cooler (6.25±0.05 to 9.35±0.05 mgGAE/gfw; respectively) within the four days of storage. Storage in ambient conditions indicated an increase in total polyphenol content from 9.35±0.05 to 14.77±0.12 mgGAE/gfw for that with roots intact (RI-AC) and to 13.65±0.06 mgGAE/gfw for roots cut-off (RC-AC). The increase in total polyphenol content in the ambient storage led to increased total antioxidant activity compared to that stored in cold room and charcoal cooler that remained almost constant. The 60 µm perforated polyethylene and 0.1 cm meshed perforated polyethylene retained more moisture (84.55±0.18 % and 85.20±0.03 %; respectively) and showed minimal percentage of weight loss (9.69±0.25 %) with the highest chlorophyll content (8.06±0.02 mg/g dwb) on day four when stored in the charcoal cooler, making it the best tested packaging material.
American Journal of Food Science and Technology. 2018, 6(4), 167-180. DOI: 10.12691/ajfst-6-4-6
Pub. Date: May 14, 2018
14926 Views2590 Downloads
by Apolot Mary Gorret, Joshua Ssozi, Agnes Namutebi, Michael Masanza, Kizito Elizabeth, Deborah Rees and Acham Hedwig
Original Research
Changes in sensory attributes of vegetables over time under different conditions have been reported, however, little has been done regarding profiling and assessing changes in sensory attributes of raw leafy vegetables particularly Solanum aethiopicum (S.) and Amaranthus lividus (L.). This study therefore fills an important knowledge gap of profiling sensory attributes and assessing changes in color, texture and appearance of S.aethiopicum and A.lividus leafy vegetables over time after harvest. A complete randomized design in a 3 ×3 factorial arrangement (each vegetable sample was subjected to three treatments (Time of the day) and three replicates) and data was collected by use of quantitative descriptive sensory analysis. Descriptive data was entered into Microsoft excel spread sheets, averages computed and graphs generated. The data was further subjected to ANOVA and a least significant difference test was used to compare means of samples for all attributes at 95% confidence interval. Correlation analysis using Statistical Package for Social Scientients’ (SPSS version 16.0) was also performed to assess relationship between sensory attributes.Descriptive sensory analysis results showed that all 9:00hrs samples were rated highly for each attribute compared to the 12:00hrs and 15:00hrs samples. ANOVA results for S. aethiopicumshowed statistical significant (p<0.05) difference for all the attributes except for light green color of leaf stalk (p<0.05) whereas that for A. lividus showed significant differences for moist appearance, well spread appearance, smoothness and overall quality. Correlation results showed significant positive relationship (p<0.05) among attributes. This study observed that sensory attributes of leafy vegetables change with time after harvest andtraders are therefore encouraged to adopt local cooling systems to help preserve the sensory attributes of vegetables.
American Journal of Food Science and Technology. 2018, 6(4), 161-166. DOI: 10.12691/ajfst-6-4-5
Pub. Date: May 14, 2018
8657 Views2272 Downloads
by Azza A. Omran
Original Research
The present work was designed to prepare four different oat bar formulas (F1, F2, F3 and F4) from quick oat flakes, sunflower, chickpea and pumpkin seeds. Chemical, physical, textural, microbiological and sensory evaluation were performed. The results indicated that the substitution of oat with sunflower, chickpea and pumpkin seeds significantly enhanced the nutritional value of the resultant bars. Protein and fat contents significantly increased. Total phenols, total flavonoids, tannins and antioxidant activity significantly increased in F2, F3 and F4compared to F1. Substitution of oat with sunflower, chickpea and pumpkin seeds has no significant effect on taste, color, flavor and overall acceptability but, it had a significant effect on appearance. Hardness, microbiological counts and peroxide values increased while water activity decreased during storage period for three months. The results clearly demonstrated the value of substituting oat with sunflower, chickpea and pumpkin seeds to produce oat bars with good nutritional value and stability up to two months. Sunflower formula was the most valuable addition with the highest acceptability followed by pumpkin formula.
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018
16029 Views3094 Downloads
by Yetunde O. Esan, Olufunmilayo S. Omoba and Victor N. Enujiugha
Original Research
Amaranth is one of the few multi-purpose crops which can produce grains and tasty leafy vegetables of high nutritional quality as food for human consumption and animal feedstuff. Amaranth seeds have not recorded commercial success worldwide, due to the dominance of cereals and specific taste of amaranth leaves. However, previous research works have focused more on its cultivation. Therefore, the aim of this study was to determine the biochemical and nutritional composition of two accessions (PI538319 and PI538326) of Amaranthus cruentus seed flour and to evaluate the protein quality and the potential use of its flour to formulate functional foods and nutraceuticals, amino acid profiles of the samples were determined using the Technicon sequential multi-sample amino acid analyzer. The amino acid score was calculated with reference to amino acid composition of the whole egg, as well as FAO/WHO reference amino acid pattern. The two accessions of Amaranthus cruentus (PI538319 and PI538326) showed high protein values of 15.5 and 16.1%, while the values of essential amino acid recorded were 32.84 and 32.90 g/100g respectively. Lysine, which is known to be deficient in most cereals, was found to be relatively high with values of 3.50 and 3.71 g/100g respectively. The percentage ratio of the essential to non-essential amino acids was in the range of 42 – 45%. With reference to FAO/WHO (2007) standard, the chemical scores showed that most of the essential amino acids in the two accessions of Amaranthus cruentuswere present in high amounts when compared with other grain sources. Thus, with the nutritional composition and amino acid profiles, it shows that this seed flour can fulfill the protein requirements of an adult human being.
American Journal of Food Science and Technology. 2018, 6(4), 145-150. DOI: 10.12691/ajfst-6-4-3
Pub. Date: April 25, 2018
10589 Views3082 Downloads
by KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin and EBAH-DJEDJI Cathérine
Original Research
Attiéké is a fermented and steamed cassava semolina made in Côte d’Ivoire. It is an excellent source of energy, but it contains a low quantity of proteins and micronutrients. This study was carried out to evaluate the nutritional value and sensory properties of soy-enriched attiéké. Pearson’s square method was used to determine the cassava and soy proportions. Three soy flours were combined with cassava in proportions ranging from 8 to 30%. The ferment contents and fermentation duration were ranged from 6 to 12% and from 12 to 24 hours respectively. Chemical and sensory characteristics of soy-enriched attiékéformulations were determined according to standard methods. Results showed that protein contents (1.24 to 12.33%), fat (0.26 to 3.42%), ash (0.60 to 1.83%) and energy (352.50 to 378.73 Kcal/100 g) of soy-enriched attiéké were increased significantly in relation to their soybean contents. Moreover, addition of soy flour induced a significant increase of the pH from 4.46 to 5.18; while increase of ferment content and fermentation duration decreased it from 4.46 to 4.10. The incorporation of soy flours increased the stickiness of attiékéwhich is less valued by consumers whereas increasing ferment and fermentation duration improved this parameter. In addition, beyond 10% of ferment added and 18 hours of fermentation duration, the sourness of soy-enriched attiéké was more accentuated. The pre-cooked soy flour added to cassava before fermentation process gave the most acceptable foods compared to soy flour that had undergone fermentation process and that was obtained with soy residue. This work suggests that addition of pre-cooked soy flour to attiéké and adequate fermentation improve both nutritional value and sensory properties of soy-enriched attiéké.
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018
10136 Views1975 Downloads
by Michelle Oppong Siaw, Isaac W. Ofosu, Herman E. Lutterodt and Gloria M. Ankar-Brewoo
Original Research
The neurotoxic and carcinogenic nature of acrylamide, coupled with the recent emphasis of the “probable carcinogenic” status of acrylamide is a cause for concern requiring further studies. The objective of this study was to determine the carcinogenic and neurotoxic risks associated with the consumption of frequently consumed foods in a Total Diet Study (TDS). From a selection of 80 frequently consumed foods, the acrylamide concentrations in the foods were purified by the QuEChERS method of extraction and purification, and the concentrations of acrylamide were determined using the HPLC. Acrylamide was detected in 82% of all the foods analyzed, and the levels ranged from 1.33×10-3± 1.89 to 14.39×10-3 ± 6.33 mg/g. The probabilistic approach was used to model the chronic exposures using the Monte Carlo simulation of the Palisade @Risk software. The mean, 50th and 95th percentile values for acrylamide exposures were in the range of 1.56×10-3 to 1.88×10-2, 3.21×10-4 to 5.85×10-3 and 6.16×10-3 to 8.32×10-2 mg/kg bw/day respectively. The mean and 95th percentile values for the margins of exposure (MOE) for the risk of tumorigenesis and neurotoxicity were below the thresholds, hence posing significant public health concern. Generally, the lifetime cancer risks of male consumers were higher compared to that of the female consumers. The median and 95th percentile consumers presented unacceptable risk, since their lifetime cancer risks were greater than the de minimus(10-6). The elements that imparted the most on the overall lifetime cancer risk of the consumers were the exposure duration and the concentration of acrylamide in the foods. To lower these lifetime cancer risks, mitigation studies can thus, be mounted in order to help lower the concentrations of acrylamide in the foods.
American Journal of Food Science and Technology. 2018, 6(4), 123-137. DOI: 10.12691/ajfst-6-4-1
Pub. Date: April 21, 2018
21192 Views2922 Downloads