by BOGNINOU G. Sophie Reine, BIGO AGADABA Prudence Houndékon, GNANWE Marcelline, AGBANGNAN DOSSA C. Pascal, CHABI Nicodème Worou, YEDOMONHAN Hounankpon and AVLESSI Félicien
Original Research
This work aims to study the intervariation of chemical composition and antioxidant capacity of fresh immature fruits of 12 varieties of Abelmoschus esculentus. The phytochemical screening of fresh immature fruits powder of A. esculentus was realised using the experimental methodology of Houghton. Total phenolic content was determined by using the Folin-Ciocalteu method while total flavonoids and condensed tannins content were estimated using the AlCl3 method and vanillin method respectively. The antioxidant capacities in the forms of DPPH (2, 2-diphenyl-1-picrylhydrazyl) was evaluated by spectrophotometric method. The phytochemical screening made upon the powder of fresh immature fruits of A. esculentus revealed the presence of catechin tannins, mucilages, flavonoids, leuco-anthocyanins, reducing compounds, sterols and terpens. The results showed also that total phenolic compounds content, flavonoids and condensed tannins values were higher in V16 extract: 25.514 ± 0.005 mg GAE/100mg of dry matter, 63.786 ± 0.013 mg QE/g of dry matter and 12.242 ± 0.036 mg CE/g of dry matter. At 1 mg/mL, the inhibition percentage of DPPH radical scavenging activity ranged from 60.40 to 92.71%. The variety V16 had the highest DPPH scavenging capacity. Hence, the variety V16 represents a potential source of phenolic compounds and antioxidants and could be used in pharmaceutical and food preparations.
American Journal of Food Science and Technology. 2018, 6(5), 223-227. DOI: 10.12691/ajfst-6-5-6
Pub. Date: August 20, 2018
7954 Views1966 Downloads
by Tonbarapagha Kingdom, Douye Victor Zige and Deborah Anesakeme
Original Research
This study was carried out to assess the sanitary quality of processed (fried) freshwater clam (Galatea paradoxa), sold in Yenagoa metropolis, Bayelsa State, Nigeria. “Water snail” as it is popularly called is vended by women and children. This delicacy is widely consumed in Yenagoa and its environs. Sixteen (16) Samples were collected randomly from four different hawkers within the Swali market in Yenagoa. Analysis included cultural techniques and bacterial quality assessment by enumeration of viable bacterial colonies using dilution techniques. The microbial analysis revealed Total Coliform Count of 7.33 × 106 ± 1.18 ×106 cfu\ml, Total Thermotolerant Count of 3.3 × 105 ± 0.05 × 105cfu\ml, Total Heterotrophic Count (22°C) of 5.6 × 106 ± 2.02 × 106 cfu\ml and Total Heterotrophic Count (37°C) of 5.13 × 106 ± 0.55 × 106cfu\ml. Thus, the Total Viable Count ranged from 3.3 ×105 ± 0.5 × 105cfu\ ml to 7.33× 106± 1.18 ×106. A routine biochemical test was carried out to confirm the presence of potential pathogenic bacteria. The pathogens isolated were Escherichia coli, Staphylococcus epidermis, Enterobacter spp, Shigella spp, Proteus spp and Salmonella Paratyphi A. The presence of indicator organisms from faecal sources, environmental contamination and relatively potential bacteria could be attributed to poor hygienic practices during handling and processing of the clams and waste management practices within the point of sales. A good health education package needs to be given to vendors on good handling practice of vended foods.
American Journal of Food Science and Technology. 2018, 6(5), 219-222. DOI: 10.12691/ajfst-6-5-5
Pub. Date: July 26, 2018
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by Eke-Ejiofor J., Wordu G.O. and Bivan S.K
Original Research
Composite flour blends (acha/defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for functional and pasting properties using standard methods. Functional properties indicated a decreasing level for bulk density 0.72-0.54(g/m) and least gelation concentration (LGC) 5.90-3.85(%) with increasing level of substitution of defatted soybean and groundnut flour, while there was an increase in dispersibility(%), oil absorption(g/100g), water absorption capacity (g/100g) and foam capacity(%) 68.00-72.50(%), 1.06-1.83(g/100g), 1.61-1.98(g/100g) and 1.96-5.62(%) respectively with increasing level of substitution of defatted soybean and groundnut flour. Result of pasting properties indicated a decreasing level for peak viscosity (297.38-44.00) RUV, trough (173.30-40.42) RUV, break down (126.59-2.83) RUV, final viscosity (253.09-106.25) RUV with increase in substitution of defatted soybean and groundnut flour. Setback (79.79-128.67)RUV, peak time (5.33-6.71)min and peak temperature (81.30-94.32°C) increased with an increase in the level of substitution of soybean and groundnut. The result showed that supplementing acha flour with defatted soybean and groundnut flour improved the water absorption capacity which is an important functional property required in food formulations especially those involving dough handling.
American Journal of Food Science and Technology. 2018, 6(5), 215-218. DOI: 10.12691/ajfst-6-5-4
Pub. Date: July 26, 2018
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by M. B. Laborde, G. P. Barreto and A. M. Pagano
Original Research
In this paper the application of ultrasound was investigated as a method for improving mass transfer during the first stage of a process of osmosis combined with dehydration drying to obtain grapes reduced in high calorie sugars. Fresh grapes (Vitis viníferaL.) Red Globe variety were subjected to immersion in distilled water at room temperature with assistance ultrasound (40 kHz) using a weight ratio fruit: solvent of 1: 4, during regularly spaced intervals in the range 0-30 minutes; comparatively a control treatment without application of ultrasound (0 kHz) was conducted. Subsequently, the grapes were stabilized by drying at 70°C. The analysis of variance showed significant influence of treatment on the soluble solids content and gain at all times. The greatest sugars reductions were achieved when ultrasound was used. Process monitoring was conducted by assessing the change in the sugar content of grapes by refractometry (°Brix), and confirming the results by HPLC. The best treatment that significantly reduced (p <0.05) the content of the major sugars in fresh fruit (30% fructose and 27% glucose) turned out to be 25 minutes immersion assisted by ultrasound.
American Journal of Food Science and Technology. 2018, 6(5), 209-214. DOI: 10.12691/ajfst-6-5-3
Pub. Date: July 24, 2018
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by Aimé Christian NDIH, Robert NDJOUENKEU and François Xavier ETOA
Original Research
Slicing and low technological quality of meat constitute the major technological constraints of kilishi manufacturing process (slices of meat, dried or smoked, seasoned with a cocktail of ingredients and grilled or not on firewood). The unwinding process remains painful and requires skill coupled with proven dexterity in its production. It was to minimize these constraints that a comparative study of three unwinding modes: along the muscle, the 15cmx5cmx5cm and the successive rolling (innovative method) was conducted to know the best unwinding method on two muscles from a zebu goudali, male, brown dress and aged four years,: Round and thick rib on five steps aging period (rigor-mortis, 24h, 48h, 72h and 96h). The results obtained, showed that meat from the slaughterhouse reached the level of the kilishi units in Maroua-Cameroun after 199±8.4 min in rigor-mortis state and it deserved to be aging at least 24h to improve its firmness and from 48h to facilitate unwinding. The unwinding techniques were significantly different (p≤0.05) and successive rolling appeared as the best unwinding mode which reduced the unwinding time of 500g of meat from 15.61 ± 0.57min to 5.88 ± 0.2 min for round and 14.85 ± 0.65 min at 5.58 ± 0.21 min for thick rib during rigor mortis. These times failed after 96h of aging at 4 ± 2°C at 3.16 ± 0.15 min for the Round at 2.48 ± 0.38 min for Thick rib. Aging alone and / or combined with successive rolling improved the firmness of the meat and significantly reduced the unwinding time. The successive rolling feet for all types of muscles joined, with aging contributed to increase the number of muscles of the carcass that had to be used in the processing of kilishi.
American Journal of Food Science and Technology. 2018, 6(5), 204-208. DOI: 10.12691/ajfst-6-5-2
Pub. Date: July 24, 2018
8061 Views1506 Downloads
by Eke-Ejiofor J and Ansa E.J.
Original Research
The effect of kiln smoking and manual extraction of oil from catfish was investigated. Oil from African Catfish, Clarias gariepinuswas extracted by smoking with a WAAPP-NIOMR 50kg capacity Kiln and by manual extraction from the fish abdominal walls and around the organs was rinsed under running water and boiled over medium heat with a Salad master titanium T316pot. Smoking was done for the purpose of preserving, imparting colour and increasing the palatability of fish. The oils obtained through these methods were evaluated physically and chemically. Physical examination showed two clear oils (supernatants) and two sludge obtained through the above methods, respectively. The smoked extracted oil and sludge were associated with darker colour than those obtained by manual method. Manually extracted oil and sludge showed a significant difference (p≤0.05) and an increase in peroxide value (PV) of 6.90±0.34 and 6.54±0.36meq/kg and a decrease with significant difference (p≤ 0.05) in per-cent free fatty acid (%FFA) of 0.54%±0.03 and 0.39%±0.08 respectively when compared with the oil and sludge of kiln smoking with peroxide values of 4.56±0.12 and 3.11±0.14meq/kg and per-cent free fatty acid of 7.27%±0.06 and 6.30%±0.02, respectively. The kiln smoked oil and sludge showed an average per-cent Moisture, Impurity and Volatiles (%MIV) of 1.085±0.13 and 0.743±0.06%, respectively which was insignificant (p≥0.05) with the manually obtained oil and sludge 0.084±0.01 and 0.1385±0.02%, respectively. Fatty acid profile of the oils showed the existence of twelve fatty acids in the kiln smoked oil and sludge with lignoceric acid (15.08% and 16.70%,respectively) as the predominant saturated fatty acid and linolenic acid (33.26% and 37.05%,respectively) as the major polyunsaturated fatty acid, while the manually extracted oil and sludge were found with fifteen fatty acids with myristic acid (18.89% and 8.61%) as the predominant saturated fatty acid and linolenic acid (43.03% and 48.14%,respectively) as the total unsaturated omega-3 fatty acid.
American Journal of Food Science and Technology. 2018, 6(5), 199-203. DOI: 10.12691/ajfst-6-5-1
Pub. Date: July 18, 2018
9621 Views1911 Downloads