by Ebele Nwamaka Aniagor, Thomas Muoemena Okonkwo, Chinwe Blessing Nweze and Ifeoma Elizabeth Mbaeyi-Nwaoha
Original Research
This study was conducted to evaluate the concentration of lead, copper and zinc on the gills, viscera and muscle parts of three fish species- Clarias gariepinus, Channaobscura, and Tilapia zillifrom Uwana river in Afikpo in Ebonyi State, Nigeria. Lead concentrations did not differ significantly (p > 0.05) among the fish species and were 0.025 ± 0.045 ppm in C. gariepinus, 0.024 ± 0.041 ppm in C. obscura and 0.036 ± 0.056 ppm in T. zilli. However copper was significantly (p < 0.05) higher in T. zilli 0.067 ± 0.116 ppm compared to C. gariepinus 0.033 ± 0.038 ppm and C. obscura 0.030 ± 0.041 ppm. Zinc concentrations were similar (p > 0.05) in the 3 fish species of C. gariepinus (0.454 ± 0.256 ppm), C. obscura (0.518 ± 0.246 ppm), and T. zilli(0.514 ± 0.279 ppm). Gills (0.026 ± 0.044 ppm), Viscera (0.029 ± 0.051 ppm) and Muscle (0.030 ± 0.048 ppm) did not differ significantly (p > 0.05) in lead content but viscera contained more copper (0.084 ± 0.114 ppm) compared to the gills (0.035 ± 0.039 ppm) and muscle (0.011 ± 0.013 ppm). Significant differences (p < 0.05) were observed in the zinc contents of the body parts as Gills contained more zinc (0.590 ± 0.209 ppm) compared to viscera (0.0567 ± 0.291 ppm) and muscle (0.329 ± 0.188 ppm). In all cases, the heavy metal concentrations in the fish species were lower than the maximum limit set by FAO/WHO/ FEPA.
American Journal of Food Science and Technology. 2019, 7(4), 133-136. DOI: 10.12691/ajfst-7-4-5
Pub. Date: June 18, 2019
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by Ekani Roger Yannick, Tetang Fokone Abraham, Edoun Marcel and Kuitche Alexis
Original Research
This work was conducted to study the thin-film drying kinetics of mango (mangifera indica L.) using a modular electrical dryer licking countercurrent and forced convection. Drying experiments were carried out in the Laboratory of Energetics and Applied Thermal (LETA) of the National School of Agro-Industrial Sciences of the University of Ngaoundere under different conditions of drying air temperature (40, 50 and 60°C) for a speed 0.6 m/s. Four trays were used to spread the products in the dryer. To estimate and select the appropriate drying model, ten different models were applied to the experimental data and compared. The performances of these models were compared using the R², the χ² and the RMSE between the observed and predicted moisture ratios values, which ranged from 0.925 to 0.999; 4.10-6 - 0.00540 and 0.0021 - 0.0736 respectively. Among the models used, the Midilli et al., model was found to best explain the thin-film drying airflow drying licking countercurrent of mango.
American Journal of Food Science and Technology. 2019, 7(4), 127-132. DOI: 10.12691/ajfst-7-4-4
Pub. Date: June 10, 2019
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by Peluola-Adeyemi O.A, Adepoju P.A and Lawal S.O
Original Research
Physical properties of bread prepared from 90% wheat and 10% cassava composite flour were investigated using response surface methodology. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. Thirteen baking trials were performed with five central points and eight non central points. The results showed that the crumb moisture, specific loaf volume, crumb hardness and overall acceptability values ranged from 33 - 39.6%, 3.80 - 4.8cm3/g, 63.00 - 70.25N and 6.2 - 8.1 respectively. There were significant differences (p< 0.05) in the physical properties of the bread samples and the physical properties were affected by the baking temperature and time. The bread samples baked at temperature of 195°C for 16.89 minutes were highly preferred by the panelists and the best processing conditions were baking temperature of 181.20°C at 24.18 minutes with desirability of 0.85. This research suggested that 10% inclusion of cassava in the production of bread would further increase the utilization of cassava flour, thereby promoting the economic value of the indigenous crop.
American Journal of Food Science and Technology. 2019, 7(4), 122-126. DOI: 10.12691/ajfst-7-4-3
Pub. Date: June 07, 2019
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by Eke-Ejiofor J and Nnodim L. C
Original Research
Tigernut drink is faced with the challenge of short shelf-life, which has affected its use for different nutritious drinks, therefore fermentation process which is a form of food preservation technology for limiting or reducing post-harvest wastage associated with tiger nuts usage at harvest, could help to convert it into wine. Must (the first step in wine making) was prepared from dried and fresh tigernut filtrate blended with zobo flower extract, with inoculum developed from commercial wine yeast. Fermentation of dried and fresh tigernut must were carried out over a period of seven (7) days, while microbial, physicochemical and sensory properties of the blends were also analyzed. Dried and fresh tiger nut wines were compared with commercial grape wine as control. The inoculum developed, had a yeast count of 108and 10% of must volume. The initial pH of dried and fresh tigernut musts were 4.50 and 4.20, which decreased to 3.00 for both dried and fresh tigernut wine, while the initial titratable acidity of dried and fresh tigernut must were 0.0023 and 0.0024 (%) and increased to 0.016 and 0.021 (%) respectively. The sugar content of the must decreased from 17 and 14 (%) for dried and fresh tigernut to 5 (%) for both tigernut wine respectively, while the specific gravity of the tigernut musts were 1.070 and 1.060 for dried and fresh tigernut must and 0.705 for dried and fresh tigernut wine. Dried tigernut wine had alcohol content of 8.19 % (v/v), while fresh tigernut wine had a value of 6.41 % (v/v). The microbial count of dried tigernut must before fermentation were as follows, otal acterial ount 6.61 Log10CFU/ml and Total Yeast Count 8.34 Log10CFU/ml,, while fresh tiger nut must before fermentation had Total Bacterial Count of 6.59 Log10CFU/ml and Total Yeast Cells of 8.30 Log10CFU/ml. At the end of fermentation period (7 days), total bacterial count was 1 Log10CfU/ml; total yeast count was 9.99 Log10CFU/ml for dried tiger nut, while fresh tiger nut had bacterial count of 1.3 Log10CFU/ml and yeast count of 9.99 Log10CFU/ml respectively. There was no significant (p>0.05) difference between the dried tiger nut wine and grape wine, but significant (p<0.05) difference existed between the fresh tigernut wine and the grape wine which was used as control.
American Journal of Food Science and Technology. 2019, 7(4), 113-121. DOI: 10.12691/ajfst-7-4-2
Pub. Date: May 28, 2019
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by Taslima Arzu, Ariful Kabir Sujan, Dipak Kumar Paul, Tanvir Ahmad, Farha Matin Juliana and Sabir Hossain
Original Research
This comparative study was conducted to see the challenges and impact of counselling of Infant and Young Child Feeding (IYCF) to the mother’s knowledge and the practices of the mother from case group and control on best IYCF interventions, mainly targeted the behavioral change of the mother and to see the effect on the nutritional status of the children under 2 years. A total of 353; 177 mother of case group for counselling and 176 of control group for non-counselling, eligible mothers having children 0-11 months were approached with the purpose of study and informed consent was obtained from the mothers. Then all 177 mothers from case group received IYCF counseling according to the need of mothers as well as on key IYCF messages. At the same time the 176 mothers from control group didn’t receive any kind of IYCF support and counselling, they received only regular health services counselling and messages on IYCF. IYCF practices have a great impact on the physical and mental development of the child. The objective of this study was the lactating mothers with the children in the age group 0-11 months were studied and delivered IYCF counseling according to their need basis as well as key IYCF messages from case group and at the same time mothers from control group would not receive any kind of message from study and they would receive only regular health program messaging. Low percentage of mothers from the case group had knowledge on early initiation of breast feeding within one hour after birth, the exclusive breast-feeding up to 6 months. Timely initiation of complementary feeding after 6 months (61,0%, 58.7%, 61.6% & 55.4% respectively) before IYCF counselling to mothers. After IYCF counselling to the mothers of case group, they motivated and learnt to early initiation of breast feeding within one hour after birth, the exclusive breast-feeding up to 6 months. Timely initiation of complementary feeding after 6 months (79.1%, 75.7%, 75.2% & 65.5% respectively). For control group the results were 61.9%, 65.3%, 65.9% & 63.6% respectively before study and 66.5%, 67.7%, 66.8% & 64.1% after the study. The study result showed that the impact of IYCF counselling and messaging on the mother knowledge was great and it changed the knowledge level of the mother in dramatic way. The percentage of mothers from the case group & the control group those had children over 6 months practiced the exclusive breast-feeding were (60.2% & 73.5%) before study. After IYCF counselling to the mothers of case group, they motivated and changed their attitude to ensure the exclusive breast feeding for their children (73.5% and 73.9% from case and control group respectively). Before the study Minimum Dietary Diversity (MDD) was observed in only 30.3% & 36.6% respectively from case and control group for the children between 6- and 11months age group and after IYCF counselling mothers from the case group improved their practice for MDD for their children aged 6-23 months and increased to 39.0% in case group and in control group improved to 37.3%. Minimum Meal Frequency (MMF) was observed in the majority (63.6%) of children aged 6–23 months before the study and after IYCF intervention it increased to 74.6% in case group. But in Control group it changed from 72.6% to 73.1%. The indirect effect of IYCF counselling on the nutritional status of the children who are benefited from the improved mother knowledge and practices to good practices. ...
American Journal of Food Science and Technology. 2019, 7(4), 104-112. DOI: 10.12691/ajfst-7-4-1
Pub. Date: May 24, 2019
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