by Fannah Mustapha Adam, Mamudu Halidu Badau, Hadiza Kubura Lawan and Amin Oderaa Igwegbe
Original Research
A 3¡Á4¡Á2 factorial design was used to formulate wheat based funkaso. Amino acid profile and minerals content of funkaso produced from 24 formulations were determined. All the essential amino acid varied significantly (P<0.05) from the control. Samples supplemented with 30% soybean had higher (P<0.05) values of the essential amino acid (EAA). Amino acid levels obtained are comparable to Food and Agricultural Organization (FAO) and World Health Organization (WHO) standards. Phosphorus, zinc and calcium contents appreciated with 30% soybean flour incorporation among all the samples and differ significantly (p<0.05). The value obtained in this study ranged between 0.05 and 0.26 ppm. The iron content ranged between 0.08 and 9.75 ppm, CC (commercial control) is insignificantly different to sample AA7 (60% whole wheat flour: 40% pearl millet flour: 0% Soybean flour) at p<0.05 but differs to remaining formulation at 5% level of significance. The highest iron level was observed in N2 (70% wheat flour: 0% Pearl millet flour: 30% soybean flour) and the least in N3 (80% wheat flour: 20% pearl millet flour: 0% Soybean flour). The Cu in all the samples are significantly different (P<0.05).
American Journal of Food Science and Technology. 2020, 8(4), 166-171. DOI: 10.12691/ajfst-8-4-6
Pub. Date: August 05, 2020
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by Francis Chigozie Okoyeuzu, Rachael Chinwendu Eze and Ngozi Chioma Okoronkwo
Original Research
Physico-chemical properties of foods are greatly influenced by some processing methodologies which thus affects the utilization of these foods. This research studied the soaking effect of two species of bitter yam chips D. dumentorum and D. hispidain water for for 6, 12, 18 and 24 h before oven drying and size reduction to flour. The various flour samples and their respective controls were analyzed for functional properties, vitamin C, beta carotene, phosphorus, calcium, pH and anti-nutrient (alkaloid and tannin) using standard methods. The results depicts that in flour samples of D. hispida and D. dumetorum, respectively, there were significant increase (from fresh to 24 h soaked samples) in pH values from acidic to near neutrality (5.2 - 7.5; 4.8 - 7.9), decrease in anti-nutritional factors (tannin (0.48 - 4.02%; 1.37 -15.83%) and alkaloid (nil; 0.14 - 1.26%), vitamin C (1.02 - 1.95; 1.22 - 2.39 mg/100g) and beta carotene (1.81 - 3.56; 4.24 - 5.79 mg/100g) and minerals (phosphorus (1.40 - 3.44; 1.78 - 4.50 mg/100g) and calcium (16.4 - 24.80; 4.23 - 28.16 mg/100g) with increase in soaking periods (h) due to leaching out of these nutrients in soaking water. Water/oil absorption capacity, swelling index, least gelation capacity and viscosity of samples decreased with increase in soaking time (h), while gelatinization temperature of samples increased with increase in soaking time (h). This shows that there was modification in compositions of these flours depending on the soaking time applied which provided information on utilization of soaking in water processes in optimizing the properties of bitter yam chips in flour production.
American Journal of Food Science and Technology. 2020, 8(4), 161-165. DOI: 10.12691/ajfst-8-4-5
Pub. Date: July 20, 2020
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by Zio Souleymane, Zongo Oumarou, Ouattara Ismaël, Bazié Raoul Sylvain Bazoin, Somda Namwin Siourimè, Traoré Korotimi, Nikiéma Fulbert, Elothmani Driss, Traoré Yves and Savadogo Aly
Original Research
Vegetable oils are widely produced and consumed in Burkina Faso. The objective of this work is to evaluate the cholesterol level, refractive value and saponification value of crude peanut oils and refined cottonseeds oils produced in Burkina Faso. The study was carried out on 61 samples of refined cottonseeds oils and crude peanut oils collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Cholesterol level was evaluated by HPLC, refractive and saponification values were determined by physico-chemical standard methods. The results show that 64.52% of the saponification value of peanut oils fall within the compliance range of the Codex Alimentarius standard compared to 63.33% for cottonseeds oils. The average saponification values are respectively 192.06 mg KOH/g and 194.16 mg KOH/g for crude peanut oils and refined cottonseeds oils (p>0.05). All cottonseeds oils have refractive value in accordance with the Codex Alimentarius standard while 90.32% of peanut oils have refractive value in accordance with the standard. The average refractive value are 1.468 and 1.471 for crude peanut oils and refined cottonseeds oils respectively (p<0.05). The majority of the refractive value and saponification value show an acceptable level in terms of oils for food consumption. Cholesterol was detected in 20% and 38.70% of the peanut oils and cottonseeds oils samples analyzed respectively. The cholesterol averages are 0.64 and 2.49 mg/100g for crude peanut oils and refined cottonseeds oils respectively (p>0.05). Almost all cholesterol values of different oil samples are lower to the Codex Alimentarius standard.
American Journal of Food Science and Technology. 2020, 8(4), 147-153. DOI: 10.12691/ajfst-8-4-3
Pub. Date: June 23, 2020
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by Tarnagda Bakary, Zongo Oumarou, Traoré Korotimi, Sourabié-Ouattara Pane Bernadette, Konaté Soumaila, Drabo Koine Maxime, Traoré Yves and Savadogo Aly
Original Research
The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The "babenda" is a Burkinabè dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice. The Quick, Easy Cheap Effective Rugged Safe Method (QuEChERS) and Gas Chromatography with Microelectron Capture Detector (GC-μECD) were used. Six pesticides were detected in 180 samples of leafy vegetables and cereal sauce (babenda) collected in 5 cities of Burkina Faso. Results showed that 56% of the samples contained residues among which 41.66% contained concentrations above the LMR and 25% contained multiple pesticides. There were found a correlation between pH and dieldrin content. Compared with the diuron with an average value of 0.0625-0.0969 mg.kg-1, there is no correlation between this molecule and the pH (5.86) whose acidity varies between 0.04 - 0.10. The pH has an influence on the cypermethrin and the diuron. However acidity has an effect on the degradation of Lamda-cyhalothrines, 2, 4 DDT, dieldrin, heptachlor. For treatments of 150°C and 300°C, organochlorine pesticides are little or no degradation. There is a considerable reduction as the temperature increases. Only lindane, heptachlor, aldrin, alpa-endosulfan and 2, 4 DDT which have undergone total destruction from 250 and 300°C. Significant reductions were observed in all treatments applied. Future research needs to focus on the integration of food safety parameters into actual applied research at the level of babenda producers.
American Journal of Food Science and Technology. 2020, 8(4), 136-146. DOI: 10.12691/ajfst-8-4-2
Pub. Date: June 15, 2020
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by Oyet G.I, Achinewhu S.C., Kiin - Kabari D.B and Akusu M.O
Original Research
Safety implications of the presence of Volatile Organic Compounds (VOCs) in the environment and selected ready-to-eat foods were investigated to determine the impact of wet and dry seasons on food safety in some parts of Port Harcourt. The study was carried out using complete randomized block design in three (3) factorial experiment. The experiment was conducted in dry and wet seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, roasted fish, roasted yam, suya, meat pie and doughnuts were purchased from parts of Port Harcourt city respectively. The results showed that VOCs value was highest (19950 µg/m3) at station 1 during the dry season and as low as 1471 µg/m3 during the raining season at station 1. VOCs level was higher in station in 2 and 3 (14817 and 15283 µg/m3) during the dry season compared to lower values of (700 and 1086 µg/m3) for station 2 and 3 during wet season respectively. No volatile organic compounds was detected in the street vended food samples during the raining season. However, Ethyl Benzene (2.3x106 ng/ul and 2.0 3x106 ng/ul) were detected in doughnut from station 3 and 1 during the dry season. The impact of factorial interaction of season and location on the presence of Volatile Organic Compounds in ambient air (VOCs ) and vended street foods were significant (P<0.05).The presence of Volatile Organic Compounds in street vended foods is a source of health concerns.
American Journal of Food Science and Technology. 2020, 8(4), 128-135. DOI: 10.12691/ajfst-8-4-1
Pub. Date: June 10, 2020
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