by Elizabeth O. Farinde
Original Research
Non alcoholic malt beverage from maize and other cereals has a short shelf life. The aim of this study was to evaluate the effect of Aframomum danielli extract on the shelf life of non alcoholic quality protein maize (QPM) malt beverage stored at ambient and refrigerated conditions. The stored malt samples were assessed for physical observation, physicochemical characteristics, microbial properties and sensory qualities. The results showed that non Aframomum danielli treated sample at ambient temperature was spoilt by day 3. Aframomum daniellitreated sample at refrigerated condition was wholesome till day 28. The pH reduced with days of storage in all the malt beverage samples. Non A. danielli treated sample at refrigerated condition had the highest °Brix. Total viable count was least in A. danielli treated malt sample at refrigerated condition (day 28). A. danielli treated malt sample at refrigerated condition was acceptable throughout the storage period for sensory attributes. Malt beverage could be produced from quality protein maize (a maize variety with twice lysine content than in ordinary maize). QPM malt beverage treated with A. danielli could keep for 7 days at ambient temperature and 28 days at refrigerated condition. With the shelf-life findings in this study, QPM malt beverage could be produced, consumed and sold at household and small scale levels.
American Journal of Food Science and Technology. 2019, 7(2), 65-70. DOI: 10.12691/ajfst-7-2-5
Pub. Date: March 19, 2019
7738 Views1835 Downloads
by Anne C. Sahé, Jacob K. Agbenorhevi and Faustina D. Wireko-Manu
Original Research
Cookie, a popular baked product, could be prepared from non-wheat flour because of its negligible gluten requirement. Developing nutritious cookies from indigenous crops can create an avenue for adding value to neglected protein-rich food sources such as ackee fruit arils and groundnut while enhancing cassava flour utilization by gluten intolerants or celiac disease patients. The objective of this study was to develop cassava-ackee-groundnut composite cookies and evaluate their nutritional and sensory properties. Seven composite flours (F1-F7) were used for the cookies along with 100% cassava flour as control. Proximate composition and mineral contents (Ca, P, Na and Mg) were determined by standard methods. Eighty consumers evaluated the acceptability levels of the cookies on a 9-point hedonic scale; 1 (dislike extremely), 5 (neither like nor dislike) and 9 (like extremely). The most preferred cookies, F1 and F7, with more than 52% cassava flour substitution, ratios of (48.33: 38.33: 13.33) and (45: 35: 20) for cassava flour, aril meal and groundnut meal, respectively, were quantitatively described by thirteen trained panellists. The composite cookies had high mean ranges of 35.5-39.9%; 1.9-3.1%; 6.7-8.3%; 509.1-579.7 Kcal/100g, 0.07-0.11% and 0.26-0.35% for fat, fibre, protein, calculated energy, phosphorus and sodium, respectively. All the samples were acceptable (mean scores above 5). F1 and F7 were more intense in colour (brownish), less crisp and less hard with a well perceived groundnut aroma and taste than wheat and cassava cookies. The developed cookies could therefore constitute a first step in the development of an improved snack to meet the population needs and generate business opportunities.
American Journal of Food Science and Technology. 2019, 7(2), 57-64. DOI: 10.12691/ajfst-7-2-4
Pub. Date: March 12, 2019
7813 Views1385 Downloads
by Thet Hnin Oo, Khin Swe Oo and Soe Soe Than
Original Research
Seasoning powder is a form of flavor enhancer, which is commonly prepared from various kinds of meat, fish, and vegetables. The main purpose of this research work is to produce natural seasoning powder instead of mono sodium glutamate (MSG) to reduce health problem. This research was focused on the preparation of fish seasoning powder from Ngar-myint-chin (Labeo rohita) and other ingredients such as carrot, white radish, chayote, Chinese cabbage, cabbage, cauliflower, lactose, sugar, salt, fresh ginger juice, garlic and water were used. This study used hot air oven for maintaining constant air flow and constant temperature during drying or dehydration stage. Optimum conditions for the fish seasoning powder were determined by varying drying temperature (55, 60, 65, 70, 75°C), varying sugar content (0.2, 0.4, 0.6, 0.8, 1%) and varying salt content (1, 2, 3, 4, 5%). The optimum conditions for prepared fish seasoning powder were drying temperature 70°C, drying time 9 hours, 0.8 (% w/w) sugar content and 3 (% w/w) salt content, respectively. The physico-chemical properties such as moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, energy value, pH, water activity and microbiology test of the prepared fish seasoning powder were analyzed to study the quality improvement and shelf life of this product storage at room temperature. The results of nutritional value, microbial tests, low moisture content and water activity (aw) content of the prepared fish seasoning powder show the quality, safety and stability of this product. The physico-chemical properties and sensory properties of fish seasoning powder were statistically analyzed using one way ANOVA (Analysis of Variance) and the significant difference between the samples was determined using LSD and Tukey test at p<0.05 respectively. Commercialization of this value-added fish product can contribute to diversification in the fish processing industry through better utilization of this fish species.
American Journal of Food Science and Technology. 2019, 7(2), 52-56. DOI: 10.12691/ajfst-7-2-3
Pub. Date: March 07, 2019
8799 Views1465 Downloads
by Reindorf Boateng, Francis Alemawor, John Barimah and David Ben Kumah
Original Research
Dried sepals of red silk cotton plant (Bombax buonopozense) are incorporated into soups by some Ghanaian indigenes due to the antimicrobial and antioxidant properties. This study was aimed at determining the influence of drying (sun, solar, and oven drying) on phytochemicals and antioxidant properties of the sepals. DPPH radical scavenging activity method was used to determine the antioxidant activity, whereas total phenolics and tannin contents were determined by Folin-Ciocalteu’s method, and total flavonoids by Aluminium trichloride method. The results revealed the presence of alkaloids, tannins, total flavonoids, and total phenols. There was no significant difference (P> 0.05) in alkaloids and tannins contents of the dried sepals regarding the drying methods used. The solar-dried sepals showed highest level of antioxidant activity with EC50 of 0.063 mg/mL. There was also no significant difference (P> 0.05) in antioxidant activity with EC50 of the dried sepals regarding the drying methods used. The solar drying method preserved most of the antioxidant properties and tolerable levels of phytochemicals in the sepals which makes it a potential source of natural antioxidants and can help reduce degenerative oxidative stress in consumers.
American Journal of Food Science and Technology. 2019, 7(2), 45-51. DOI: 10.12691/ajfst-7-2-2
Pub. Date: March 05, 2019
9626 Views1536 Downloads
by Martha Wunnam Alhassan, Theodora Ojangba and Francis Kweku Amagloh
Original Research
The consumption of wheat products is increasing in Africa even though the climatic conditions in many African countries do not promote its cultivation. The main objective of the study was to develop a nutritious gluten-free biscuit from peanut-millet composite flour. Three composite flours were prepared from peanut (P) and Pearl millet (M). These include; PMF01 (60% PF: 40% MF), PMF02 (40% PF: 60% MF), and PMF03 (50% PF: 50% MF). The proximate compositions and sensory qualities of the composite biscuits were determined and compared with biscuit prepared from 100% wheat flour as control. There were no significant differences (p > 0.05) between the composite biscuits and the 100% wheat biscuit in all the proximate compositions (moisture, crude fat and carbohydrate) except protein and ash contents. The 100% wheat biscuit recorded lower protein and ash contents (7.26±0.35c and 1.01±0.01c respectively) compared to the composite biscuits. Fifty (50) untrained sensory judges were used to assess the consumer acceptability of the biscuit products using a 7-point hedonic scale (from 1 = dislike extremely to 7 = like extremely). The sensory attributes that were assessed include color, taste, aroma, crispiness and overall acceptability. The results of the sensory analysis revealed that the composite biscuits were generally liked and accepted. This indicates that peanut-millet composite biscuits when commercialized may be accepted by consumers. Peanut-millet flour formulations can therefore potentially substitute wheat flour in biscuit making.
American Journal of Food Science and Technology. 2019, 7(2), 40-44. DOI: 10.12691/ajfst-7-2-1
Pub. Date: March 01, 2019
9055 Views2255 Downloads