by KONE Tadiogo Naty Amine, AKPRO Lathro Anselme, ADINGRA Kouassi Martial-Didier, GBOGOURI Grodji Albarin, GUESSENND Kouadio Nathalie and DADIE Adjehi
Original Research
Bacterial resistance to antibiotics is a worrying situation in breeding which lead public health risk. So, the use of seaweed-based food supplements is attracting increasing attention because it is a alternative to antibiotics. The purpose of this paper is to determine the impact of pigs algae-food supplement on meat nutritive quality. Pig consumption survey has been achieved with 400 consumers in Abidjan. Biochemical properties of meat from control, Algo-Bio® treated pigs and those treated with tetracycline were determined using standard analytical methods. Organoleptic characteristics of each meat were determined by hedonic test. According to survey, 110 consumers prefers ribs making this part the most valued. Rib were used for physico-chemical and organoleptic characteristics determination. In Algo-Bio® treated pigs, ash (1.1%) and protein (23.6%) levels were high compared to others. Fat levels were 6.1%, 6.9% and 5% respectvely for controls, Algo-Bio® treated pigs and those treated with tetracycline. Algo-Bio® treated pig’s meat was least moisture (66.5%). Minerals were found in high amounts in pig treated with Algo-Bio®. These pigs meat were the most appreciated and obtained highest scores in hedonic test (7.9 for flavor, 7.3 for tenderness and 8.1 for juiciness). The Longissimus thoracis muscles of pigs whose diet has been supplemented with algae-based food supplement have good nutritive and organoleptic characteristics compared to those treated with tetracycline.
American Journal of Food Science and Technology. 2020, 8(1), 36-41. DOI: 10.12691/ajfst-8-1-5
Pub. Date: February 21, 2020
4447 Views923 Downloads
by Joysree Roy and Md. Nazrul Islam
Original Research
In recent time, the market of lower gluten content or gluten free bread has expanded because of its being congenial to celiac patient. The purpose of this investigation was to extensively study the proximate composition and sieving analysis of raw, sun and mechanical dried corn flour, furthermore, the quality parameters of bread were also evaluated. After sun and mechanical drying of corn samples, grinding was carried out. Proximate analysis showed that mechanical dried corn flour contains higher amount of protein, fat, ash and carbohydrate content than fresh and sun dried samples. Then, flour made of corn dried at 50°C gave highest co-efficient of determination (r2=0.857). After that, bread was prepared from sun and mechanical dried (50°C) corn flour substituted with wheat flour. Observations showed that the specific volume of sun dried corn flour breads was higher than that of mechanical dried corn flour breads and this property of the breads was progressively decreased with increasing level of corn flour in bread formulation. Additionally, mechanical dried corn flour breads got the higher scores for hardness test than the sun dried samples. Sensory evaluation of bread samples containing sun and mechanical dried corn flour and control bread was conducted. It was found that bread containing 5 % flour from corn dried mechanically at 50°C gave the best bread and obtained score was (89±4.00) and was closely followed by sun dried corn flour at similar substitution level.
American Journal of Food Science and Technology. 2020, 8(1), 29-35. DOI: 10.12691/ajfst-8-1-4
Pub. Date: January 26, 2020
5680 Views665 Downloads
by Aristide. H. W. Nakavoua, Bertin Mikolo, Aubin.N. Loumouamoué and G. Figuérédo
Original Research
The maturation of oil extracted from the safou oil Dacryodes Edulispreserved at low temperature (6°C) and at 30°C is monitored during a 11 month storage, comparing physical chemistry. Thus, analysis of saponification, the information provided by the peroxide and behavior of acid value and ester indices have yielded an overall behavior of the oil in the safou storage thereof being correlated to the variation of the levels of AG.This study reveals that as the safou fruit, the oil contained in the pulp degraded itself quickly during the maturation, especially in storage conditions at moderate temperature.
American Journal of Food Science and Technology. 2020, 8(1), 19-23. DOI: 10.12691/ajfst-8-1-3
Pub. Date: January 16, 2020
4937 Views593 Downloads
by Eke-Ejiofor J. and Allen J.E
Original Research
The effect of variety on the proximate and sensory properties of wheat millet cakes was assessed. Cake samples were produced from varying compositions of flour from wheat/millet varieties (pearl, finger and fonio millet). Wheat was substituted with 10 to 40% millet and plain wheat used as control. The cakes were evaluated for proximate and sensory properties using standard methods. The proximate composition of different wheat/millet cake showed that moisture content ranged between 15.90-19.15% (pearl),15.61-19.15% (finger) and 12.52-19.15% (fonio millet), while ash content ranged between 1.0-2.05% (pearl), 1.90-2.49% (finger) and 0.70-2.05% (fonio millet). Fat content of cakes from flour blends ranged between 18-18.67% (pearl millet), 15.91-18.00% (finger millet) and 14.90-18.00% (fonio millet), while protein content ranged between 5.75-13.16% (pearl millet), 5.75-11.85% (finger millet) and 5.35-10.54% (fonio millet) respectively. Crude fibre content ranged between 1.32-2.00% (pearl millet), 1.67-3.00% (finger millet) and 0.68-1.67% (fonio millet), while carbohydrate content of wheat/millet cakes ranged between 44.72-51.72% (pearl millet), 43.51-51.16% (finger millet) and 34.34-48.83% (fonio millet). Sensory evaluation result of cakes from blends of wheat/millet varieties showed 4.60-8.05 (pearl), 3.65-8.30 (finger) and 5.65-7.80 (fonio) for color, while appearance values ranged from 5.10-7.80, 3.20-8.50 and 5.25-7.85 for finger, pearl and fonio blend respectively. Flavor ranged between 5.05-7.90, 4.30-7.70 and 5.15-7.80 for pearl, finger and fonio millet blends, while texture values ranged between 5.60-7.50 for pearl, 3.90-7.60 for finger and 4.80-7.55 for fonio millet blend respectively. Taste ranged from 5.20 -7.86, 4.09 -7.89 and 5.20-7.86, with overall acceptability of products ranging from 5.10-8.00, 4.35-7.75 and 5.65-7.80 for pearl, finger and fonio millet blends respectively. The substitution of different quantities of millet varieties for wheat flour caused a decrease in moisture, ash and fat contents with an increase in protein, fibre and carbohydrate with cake samples competing favorably with the wheat cake sample. The study has shown millet to have good potential for confectionary production.
American Journal of Food Science and Technology. 2020, 8(1), 14-18. DOI: 10.12691/ajfst-8-1-2
Pub. Date: December 05, 2019
2766 Views1029 Downloads
by Bello A.A., Gernah D.I., Ariahu C.C. and Ikya J.K
Original Research
Complementary foods for infants in developing countries are mainly cereals, thus meeting all their nutrient needs is difficult due to micronutrient deficiency. The aim of this study is to evaluate the quality of complementary foods from blends of malted and non-malted sorghum, soybean and Moringa oleifera seed flours. Four samples each of malted and non-malted sorghum and soybean based foods were formulated by material balance to obtain 16g protein/100g food by adding to each formulated food sample; 0%, 5%, 10% and 15% Moringaoleifera seed flour respectively. The food formulations were analyzed for physico-chemical and sensory properties using standard methods. Results showed that malting and addition of Moringa oleiferasignificantly (P< 0.05) improved the properties of the complementary foods. Viscosity, bulk density and swelling index decreased while water absorption capacity and reconstitution index increased. There were reductions in moisture content, crude fat, crude fibre, carbohydrate and energy contents but increases in crude ash and crude protein contents. All the micronutrients increased in malted food formulations. The pH, peroxide value and total volatile bases were lower in malted food formulations. Appearance, aroma, taste and overall acceptability increased except the food formulation that had 15% Moringa oleiferaseed flour addition. The most acceptable food formulation was the one that had 10% Moringa oleifera seed flour addition. In conclusion, this study showed the possibility of producing complementary foods from cheap raw materials using simple malting technology which can also meet the nutrient needs of infants and children and thus its production should be encouraged.
American Journal of Food Science and Technology. 2020, 8(1), 1-13. DOI: 10.12691/ajfst-8-1-1
Pub. Date: November 27, 2019
9923 Views1330 Downloads