by Adéyémi Sharafa Dine DJIBRIL, Fifa Théomaine Diane BOTHON, Pascal Cokou AGBANGNAN DOSSA and Félicien AVLESSI
Original Research
The aim of this study is to evaluate the physio-chemical and nutritional potentials of raw milk from Girolando and Borgou species of cow in South of Benin. For this purpose, different physical chemistry techniques were used on 10 samples of raw cow milk’s from Girolando breed and 10 others from Borgou breed. Results show that the majority of analyzed parameters comply with food standards, except the titratable acidity values for both milk variety and vitamins content for Girolando breed. There were no significant differences between: Density, Fat content, Total carbohydrates, Proteins and Magnesium contents of the two milks. However, there is a significant difference for Borgou cow's milk content of mineral except for sodium content which has high rate in the milk of Girolando's cows (0.6042±0.039g/kg). Moreover, cow milk from Borgou is particularly richer in vitamin B2 (405.97±32.57g/kg) than the one of Girolando. The outcomes of this research could serve as a reference for nutritionists in their quest for balanced diet composition and editing of their teachings and communications.
American Journal of Food Science and Technology. 2019, 7(6), 242-245. DOI: 10.12691/ajfst-7-6-12
Pub. Date: October 28, 2019
5111 Views817 Downloads
by Oluwatoyin Oluwole, W. M.A.D. Binosha Fernando, Keiron Audain, Olufemi Fasanmade, Oluwatosin Ijabadeniyi, Kolawole Falade, Adjei Maame Yaakwaah and Vijay Jayasena
Original Research
The objective of this study was to determine the effects of processing variables (germination time, roasting temperature and time) on the phytonutrients and antioxidants activity of millet. The germination time employed in this study ranged from 24 - 72 h, roasting temperature ranged from 112.5 -120.0°C and the roasting time ranged from 15 - 21 min based on an earlier preliminary study. All samples exhibited antioxidant properties and these properties were dose dependent. Positive correlations were obtained between the antioxidant activity of the samples and the content of the phytochemicals. Both germination and roasting time had an effect on the total antioxidant capacity of the germinated millet product. There was an interactive effect between the germination time and roasting time on the total antioxidant capacity and DPPH scavenging property. A negative interactive effect of germination time and roasting temperature as well as roasting temperature and roasting time on the total antioxidant capacity and DPPH values were observed. The germinated and roasted millet products showed the total antioxidant capacity of 39.30 - 66.01 mg/100g, DPPH value of 68.26 - 79.65 µg/ml and reducing power values of 0.353 - 0.441 µg/ml. The results demonstrated that germinated and roasted millet could be useful as an ingredient for functional food. The optimum conditions for processing millet into a functional food ingredient are germination time of 68.97 h, roasting temperature of 114.79°C and roasting time of 15.00 min, resulting at roasted millet product that possess 54.644 mg/100g of total antioxidant capacity, 72.152 µg/ml of DPPH value and 0.376µg/ml of reducing power values.
American Journal of Food Science and Technology. 2019, 7(6), 234-241. DOI: 10.12691/ajfst-7-6-11
Pub. Date: October 25, 2019
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by Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni and Latifou Lagnika
Original Research
In the present study, the influence of ultrasound (US) and blanching (BL) compared to untreatment (UN) on the drying rate, color, rehydration, total phenolic content, antioxidant activities and sensory evaluation of cashew apple were investigated. Ultrasound dehydration of cashew apple followed by BL, respectively, showed the faster drying time compared to UN. Ultrasound treatment was effective in retaining on whiteness of dried cashew apple. The color difference of US followed by BL was significantly lower (p<0.05) compared to UN samples. Ultrasound caused a higher retention of total phenolic and flavonoids content and presented the highest antioxidant power. It emerged from this study that ultrasound can be employed successfully as pretretment prior to dried cashew apple with better nutritional attributes.
American Journal of Food Science and Technology. 2019, 7(6), 227-233. DOI: 10.12691/ajfst-7-6-10
Pub. Date: October 25, 2019
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by Korotimi Traoré, Charles Parkouda, Aimée W.D.B. Guissou, Yves Traoré and Aly Savadogo
Original Research
The objective of this study was to evaluate the effect of different cooking methods on the β-carotene content of jute mallow (Corchorus olitorius) leaves. Three cooking methods have been experimented. Jute mallow raw leaves was respectively boiled for 15 and 30 minutes in water (CW), in water containing ash leachate (CWA) and frying for 5 minutes followed by cooking with water (CWF) for 15 and 30 minutes. The β-carotene content of raw Corchorus olitorius(jute mallow) leaves were 9774.90 µg/100g dry matter basis. The β-carotene content decrease significantly (p=0.00) during the different types processing. However, the β-carotene content on leaves cooked using ash leachate (3604.00 µg/100g and 3768.80 µg/100g) was significantly (p=0.00) higher that on leaves cooked in water (2285.50 µg/100g and 2365.00 µg/100g) respectively for 15 minutes and 30 minutes. The highest loss (86.42%) of β-carotene was observed for leaves fried for 5 minutes followed by 30 minutes cooking. These results demonstrated that any of the cooking methods used lead significantly (p=0.00) to a decrease of the β-carotene content of jute mallow leaves, but addition of ash leachate during cooking improves significantly (p=0.00) the β-carotene retention.
American Journal of Food Science and Technology. 2019, 7(6), 223-226. DOI: 10.12691/ajfst-7-6-9
Pub. Date: September 29, 2019
6709 Views1131 Downloads1 Likes
by Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Cissé Hama, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré and Aly Savadogo
Original Research
The Palmyra palm Borassus aethiopumMart. is one of the most important palm resources in West Africa. In Burkina Faso, it occurs in the Eastern and Central-eastern regions and naturally widespread in several localities. Among its multipurpose uses, the exploitation of its seedlings or hypocotyls (koboula in local yaana language) is the main activity which provides financial income to indigenes. Hypocotyls are appreciated and consumed either raw or boiled as food by both young and old people in Burkina Faso. The aim of this study was to evaluate the nutritional composition of raw and boiled koboulafrom B. aethiopumproduced in Eastern and Central-eastern regions of Burkina Faso. A total of 24 koboula samples (12 raw and 12 boiled) were analyzed using standard methods. Proximate analysis expressed in g/100g dry matter (DM) basis of flour from hypocotyls showed a high carbohydrate content of 86.75 ± 1.57 (raw) and 87.19 ± 2.20 (boiled), lipids content, 0.23 ± 0.09 (raw) and 0.17 ± 0.07 (boiled) and protein, 9.16 ± 1.29 and 7.97 ± 1.28 for raw and boiled samples respectively. The ash content was 2.53 ± 0.28 (boiled) and 2.88 ± 0.56 (raw). Mineral content (mg/100g DM) showed the presence of Zn, 2.08 ± 1.70 (boiled) and 0.06 ± 0.08 (raw), Fe, 1.41 ± 1.40 (boiled) and 0.05 ± 0.05 mg (raw). The average values of Ca, Mg, Na and NH4 in boiled hypocotyls were respectively 14.16 ± 6.13; 8.42 ± 2.30; 1.45 ± 0.80 and 108.50 ± 19.99. The overall analysis shows that koboulahas a high energy value (383.67 ± 2.20 kcal/100g for raw samples and 380.64 ± 5.39 kcal/100g for boiled samples). The hypocotyl of B. aethiopum could be transformed into different value-added products due to its nutritional characteristics.
American Journal of Food Science and Technology. 2019, 7(6), 215-222. DOI: 10.12691/ajfst-7-6-8
Pub. Date: September 05, 2019
9257 Views1356 Downloads
by Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A. and Limingui Polo C.
Original Research
This study was carried out to select the autochthon yeast strains from the palm wine. The work aims to wildly isolate, characterize and identify Saccharomyces cerevisiae in order to locally and safely produce a bio-leaven and to assess their ability to ferment wheat flour dough used for the bread making and other products. Palm wine samples have been bought in the village around Brazzaville. Samples have been collected in sterile glass bottles then stored under refrigeration condition at 4°C until they were processed. Yeasts were enumerated and isolated on Dichloran Rose Bengal Chloramphenicol agar medium at 37°C. Molecular identification was carried out by a PCR-based method using species-specific primer pairs to Saccharomyces genus without sequencing stage. The results showed that palm wine contains about 3.3106 CFUmL-1. Fifty-one isolates were obtained with a percentage of 13% corresponding to Saccharomyces cerevisiae. This identity was confirmed by the molecular characterization. Five yeast strains showed high ability to ferment wheat flour dough analogous of the control. The better growth of isolates was between 28 and 37°C. However, the near neutral pH gives the higher growth. High concentration of NaCl and glucose in medium has a strong negative impact on the growth of isolates.
American Journal of Food Science and Technology. 2019, 7(6), 205-214. DOI: 10.12691/ajfst-7-6-7
Pub. Date: September 02, 2019
16992 Views1564 Downloads
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
Original Research
Many kinds of seasoning powder available in market contain high amount of monosodium glutamate (MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production. Local indigenous raw materials such as Ngar-Gyin (Mrigal fish), cabbage, carrot, cauliflower, chinese cabbage, garlic and ginger were used in the formulation of fish based seasoning powder. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw fish; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards.
American Journal of Food Science and Technology. 2019, 7(6), 200-204. DOI: 10.12691/ajfst-7-6-6
Pub. Date: August 20, 2019
15863 Views1121 Downloads
by Ohuoba A. N., Kukwa R. E. and U. J. Ukpabi
Original Research
Cake can be made from flour samples of low protein content, that include soft wheat, corn and root and tuber crops. This study is aimed at evaluating the acceptability of cake prepared using cassava gariresidue flour (R), blended with wheat flour (W), trifoliate yam flour (T) and cocoyam flour(C) at different ratio. The samples were 100% cassava gari residue flour (R100), 100% wheat flour (W100), residue flour: trifoliate flour (R90:T10 and R80:T20), residue flour: cocoyam flour (R90:C10 and R80:C20), residue flour: wheat flour (R90:W10 and R80:W20) respectively. A 9-point Hedonic scale of 1-9 was used to evaluate the sensory attributes of the cake samples prepared. The cassava gari residue flour and all the blends were found to have good sensory qualities and were well accepted as the conventional cupcake (100% wheat flour). Overall acceptability was determined using the overall means score of the sensory attributes (taste, colour, aroma. chewable and texture). The overall acceptability means scores were 6.50 (R90:T10), 6.54 (R80T:20), 7.47(R90:C10), 7.80 (R80:C20) 7.65 (R90:W10), 7.80 (R80:W20), 7.50 (R100) and 8.03 (W100). The proximate composition of the residue flour (R100) had the lowest moisture content of 7.5835% and fat content of 0.1835%, the highest percentage crude fibre (2.8160%) and total carbohydrate (87.5665). While the cake samples had percentage moisture from 30.0625 to 36.6445%; ash from 3.4580 to 5.4935%; crude fibre from 0.2700 to 2.9500%; fat from 4.2885 to 18.9300%; Protein from 5.9175 to 16.9610% and total carbohydrates from 28.4610 to 54.0380% contents respectively.
American Journal of Food Science and Technology. 2019, 7(6), 195-199. DOI: 10.12691/ajfst-7-6-5
Pub. Date: August 16, 2019
8387 Views1218 Downloads
by Inemesit Edem Ekop, Kayode Joshua Simonyan and Udochukwu Nelson Onwuka
Original Research
This study was conducted to investigate and compare the thermal properties of two varieties: Tympanotonus fuscatus and Pachymelania aurita of Periwinkle in Nigeria. The thermal properties, namely; specific heat capacity,Cp, thermal conductivity, k, thermal diffusity,α, thermal absorptivity, γ and thermal effusivity, ∈ of Periwinkle samples were determined. The mean thermal conductivity of T. fuscatus was found to be 0.085±0.00015 W/m.K at temperatures of 308 – 373 K, while that of P. aurita was 0.0952±0.00056 W/m.K at the same temperature range.The average specific heat capacity value of T. fuscatus was found to be 2403.663±3.4379 J/kg.K at temperature of 308 – 373 K lower than that of P. aurita having a mean value of 2832.314±1.7385 J/kg.K at the same temperature. The mean thermal diffisivity of T. fuscatus was found to be 2.6553×10-8 m2/s while that of P. aurita was found to be 5.6790×10-8 m2/s. The average values for thermal absorptivity and effusivity of T. fuscatusand P. aurita were obtained as 81.085m-1; 525.084 W.s1/2/m2K and 55.441 m-1; 396.952 W.s1/2/m2K, respectively. The results shown that average thermal absorptivity and effusivity values were higher in T. fuscatus than P. aurita. A Tukey pairwise comparison analysis carried out on the mean values of these thermal properties of T. fuscatus and P. aurita revealed that there is statistically significant difference at α<5% between the thermal properties of the two varieties of periwinkle samples. These data would help us in predicting and controlling the heat flux during the design of periwinkle processing equipment.
American Journal of Food Science and Technology. 2019, 7(6), 189-194. DOI: 10.12691/ajfst-7-6-4
Pub. Date: August 09, 2019
9282 Views1250 Downloads2 Likes
by Hossain Uddin Shekhar, M M Towhidul Islam and Md. Sharif Hossen
Original Research
The physicochemical and pasting (rheological) properties between Bangladeshi traditional and high yielding varieties (HYV) of indica rice have been compared. Seven representatives of traditional indica parboiled rice namely Dudhkolom, Magursail, Ashiana, Kajalsail, Dadkhani, kataribhog, Jalidhan, and seven high yielding varieties namely BRRI 22, BRRI 23, BRRI 28, BRRI 29, BRRI 31, BRRI 40, and BRRI 41 have been chosen based on their popularity and availability. The flour particle size obtained after grinding ranged from 204.05 µm (Ashiana) to 311.85 µm (Magursail) for traditional variety and 224.87 µm (BRRI 31) to 281.70 µm (BRRI 28) for HYVs. Amylose content (AC) ranged from 21.18 % (Kajal sail) to 25.81 % (Dudhkolom) for traditional variety and 22.16 % (BRRI 31) to 30.37 % (BRRI 22) for HYVs. The protein contents of traditional varieties lie between 6.09 % (Dudhkolom) to 8.76% (Jolidhan) and that of HYV lie between 7.82 % (BRRI 41) to 9.09 % (BRRI 31). Gel consistency test reveals that all the varieties have a soft gel consistency. Rheological properties namely peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), final viscosity (FV) and setback viscosity (SV) have been determined for all the fourteen samples. It has been found that all of these parameters were comparable between the analyzed traditional and HYVs.
American Journal of Food Science and Technology. 2019, 7(6), 182-188. DOI: 10.12691/ajfst-7-6-3
Pub. Date: July 22, 2019
9282 Views1694 Downloads1 Likes
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
Original Research
The response surface methodology (RSM) was applied to optimize the effects of immersion time (60, 90 and 120 min), temperature (35, 45 and 55°C) and concentration of sucrose solution (30, 40 and 50°Brix) in osmotic dehydration of toddy fruit tubes (1cm3). Box-Behnken Design was used with water loss (WL, %), solid gain (SG, %), and weight reduction (WR, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The optimum conditions were temperature (45°C), immersion time (120min), concentration of sucrose solution (40°Brix) in order to obtain WL of (33.867g/100g initial sample), SG of (4.478g/100g initial sample) and WR of 29.39 g/100g initial sample, respectively.
American Journal of Food Science and Technology. 2019, 7(6), 175-181. DOI: 10.12691/ajfst-7-6-2
Pub. Date: July 16, 2019
7877 Views1260 Downloads
by Okoye J.I., Ani E.C. and Anih A.C.
Original Research
The proximate, mineral and sensory properties of millet-African bread fruit composite flour breads were investigated. The blends of millet and African bread fruit flour (90: 10, 80: 20, 70:30 and 60: 40) were used in the production of composite bread samples with 100% wheat flour bread as control. The bread samples produced were evaluated for proximate, mineral and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the bread samples increased significantly (p<0.05) with increase in substitution with African bread fruit flour from 8.81-9.31%, 9.79-12.55%, 2.84-3.59%, 3.75-4.16% and 2.99-3.78%, respectively, while the carbohydrate decreased from 71.81- 66.61%. The mineral content of the samples showed that the calcium, phosphorus, potassium, iron and magnesium contents of the bread loaves ranged from 10.30- 13.27mg /100g, 4.53-6.39mg/100g, 5.09-7.57mg/100g, 3.97-6.11mg/100g and 3.82-5.76mg/100g, respectively. The control (100% wheat flour breads) and the composite bread samples made with 60% millet flour and 40% African bread fruit flour had the least and highest values for all the minerals evaluated. The sensory properties of the bread samples also showed that the level of likeness of the sensory attributes: crust colour, taste, crumb colour, flavour, texture and overall acceptability decreased gradually with increased substitution of African bread fruit flour. The study, however, showed that the macro and micronutrient contents and sensory properties of millet-African bread fruit composite breads could be improved by supplementing millet flour with African bread fruit flour at the levels of 10-30%, thus extending the use of non-conventional flours in the production of bread loaves.
American Journal of Food Science and Technology. 2019, 7(6), 169-174. DOI: 10.12691/ajfst-7-6-1
Pub. Date: July 11, 2019
6577 Views1461 Downloads1 Likes