by Muotolu U.F and Mbaeyi-Nwaoha I.E
Original Research
Table wine was produced from the juice of the starfruit and Peter mango. Fermentation of the juice lasted for 7days at 28±2°C. The juice samples were blended before fermentation (prefermented and coded as SMs) and other wine samples were obtained from individually fermented wine (postfermented and coded as SMp) at the ratio of starfruit to Peter mango 90:10, 80:20, 70:30, 60:40 and 50:50, aged for two weeks, bottled and corked. A commercial wine served as control. Sensory evaluation was carried out using a 9-point Hedonic Scale and the data were statistically analysed. The starfruit had 76.0% yield, 88.67% moisture, 9.33 °Brix total soluble solid, pH 2.20, 1.99% pectin 0.003% methanol 0.0031 and titrable acid while the Peter mango had 53.0% yield, 62.53% moisture, 38.4 °Brix total soluble solids, pH 3.90, pectin 4.26%, methanol 0.0376 % and titrable acidity 0.20%. The prefermented wine had decrease in alcohol from (8.10 - 7.33%), total soluble solids (4.00 - 17.90 °Brix), titratable acidity (0.29 - 0.26), pectin (4.13 - 4.40%), methanol (0.0190 - 0.0201%) and pH (2.30 to 3.00). There were decreases in moisture (96.40 - 82.93%), protein (0.42 - 16.10%), ash (0.60 - 0.027%), fat (0.10 - 0.13%), carbohydrate (2.68 - 16.10%) and crude fiber was not detected. There were increases in provitamin A content (12.57 - 22.37mg/100ml), Vitamin B1 (0.00260 - 0.0410mg/100m)l Vitamin C (11.76 - 14.00mg/100ml) and carotenoid (21.03 - 62.17mg/ml). There were increases in iron (0.009 - 0.06mg/ml), potassium (2.05 - 7.95mg/100ml) and decrease in magnesium content (2.10 - 0.83mg/100). The total viable count ranged from (1.0x101 to 2.8x101cfu/ml) while mould count ranged from 0.4x101 to 1.7x101cfu/ml. For the postfermented wine, alcohol content ranged from (8.70 - 11.70%), methanol (0.0199 - 0.0200 %) and decrease in pH from (3.50 - 3.33). There was decrease in moisture content 90.17 - 84.07%, protein 0.33 - 0.43%, ash 0.17 - 0.27% carbohydrate 8.91 - 15.10% and crude fiber not detected. There were decreases in the provitamin A content (44.23 - 19.27mg/100ml), vitamin B1 (0.0290 - 0.0373mg/100ml), vitamin C (11.28 - 14.65m/100ml) and decrease in carotenoid content (63.30 - 30.07mg/100ml). There were increase in the iron content (0.005 - 0.01mg/100ml), potassium (3.11 - 9.84mg/100ml) and magnesium content (0.83 - 0.83mg/100ml). There was decrease in total viable count from 3.0x101 - 2.3x101cfu/ml and mould count (2.8 x101 to 1.4 x101 cfu/ml). The control sample was most preferred with highest score in colour (7.65) and flavor (6.50). The postfermented wine of the ratio 80:20 was more preferred by the panelists and had highest score in after taste (5.95) and overall acceptability (6.10). There were no significant (p>0.05) differences in most of the attributes because the formulated wines compared favourably with the control in taste, aftertaste, mouth feel and overall acceptability.
American Journal of Food Science and Technology. 2020, 8(5), 211-225. DOI: 10.12691/ajfst-8-5-6
Pub. Date: October 23, 2020
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by Binta Sambo Abdullahi, Sakina Bello Maiha and Hadiza Kubura Lawal
Original Research
The aim of this research was to study the level of knowledge of hygiene, food safety and sanitation in some food service centres in Zaria. Questionnaires were used to collect information on personal characteristics of food handlers, hygiene and food handling techniques. As well as food safety practices and sanitation of food centres. Out of 90 respondents, 53(58.9%) were less than 30 years, 53(58.9%) were males, 37(41.1%) females and 83(84.4%) had formal education and exhibited good hygiene behaviour. There were significant differences (p<0.05) among the three categories of food service centres in hygiene practices. Moreover, meticulous hand washing was not observed in any of the food centres. This study also revealed the poor sanitary measures taken in the sanitation of food preparation and handling areas. Most of the food handlers did not know that disinfectants were used for reducing bacteria to a safe level. Water for washing raw materials and cleaning utensils were not adequate in “bukas” as they were in restaurants and cafeterias. There were also potential health risks associated with methods used by food handlers to test adequacy of cooking by touching foods with bare hands.
American Journal of Food Science and Technology. 2020, 8(5), 206-210. DOI: 10.12691/ajfst-8-5-5
Pub. Date: October 21, 2020
3130 Views315 Downloads
by Fatima Abubakar, Mamudu Halidu Badau, Paul Yahaya Idakwo and Nahemiah Danbaba
Original Research
Grain physical characteristics of some Nigerian grown Rain fed wheat varieties along with proximate composition, flour extraction, wet and dry gluten, and baking quality of their flours were determined. Flours of the wheat cultivars were extracted with laboratory Brabender Quadrumat Senior mill and used for Bread baking by the straight dough method. Baking parameters and sensory evaluation using 9 point hedonic scale of bread baked from flours of the wheat cultivars were investigated. Data obtained from the study were statistically analyzed using Analysis of Variance ( ANOVA) and where differences existed, mean separated using Least Significant Difference (LSD) test, at a 5% level of probability (p<0.05). The results for physical characteristics showed that 1000-grain weight ranged from 27.80-38.10g. The grain length ranged from 5.57-6.32mm, the width ranged from 2.30-2. 56mm while the density of the entries ranged from 0.96-1. 36. Flour extraction rate of the wheat cultivars ranged generally from 68.8-79.3%. Wet and dry gluten contents ranged from 32.4-46.2% and 12.4-15.0% respectively. Moisture content differs significantly for all samples ranging between 8.4-13.3%. Crude protein, fat, fibre, ash and carbohydrate ranged from 13.9-16.9%, 1.3-1.9%, 0.3-0.9%, 0.4-0.8% and 70.1-73.6%, respectively. The bread characteristics evaluated for the Nigerian rain fed grown wheat showed good baking quality as the control except for loaf volume where the control had the highest volume. The result for sensory evaluation showed that all bread samples were rated good and accepted by panels. This shows that Nigerian grown wheat can perform well as the imported wheat in terms of bread quality.
American Journal of Food Science and Technology. 2020, 8(5), 196-205. DOI: 10.12691/ajfst-8-5-4
Pub. Date: October 21, 2020
389 Views237 Downloads
by Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu and Guoxiang Lin
Original Research
Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.
American Journal of Food Science and Technology. 2020, 8(5), 185-195. DOI: 10.12691/ajfst-8-5-3
Pub. Date: September 29, 2020
5312 Views535 Downloads
by Souleymane Traore, Ahou Leticia Loukou, Adouko Edith Agbo, Mampeu Carine Zah, Hadja Mawa Fatim Diabagate, Fatoumata Camara and Kouakou Brou
Original Research
In Côte d'Ivoire, from leaves to seeds, cowpea were used in different forms for preparation of several dishes. For better valorization, this study aimed to evaluate the influence of morphological variability on the nutritional and technological characteristics of flours from cowpea seeds. The study was carried out on the red and white grains of cowpea collected at the market of Korhogo and Abidjan. After classification according to their size, shape and color, the grains were ground to obtain flour. The biochemical, nutritional and functional properties parameters were performed on the flours. The results showed high dry matter contents (> 85 %) in all flours whatever the color and size of grains. The red varieties flours, large and small size, were higher total carbohydrates contents (71.47% and 67.20%), and protein content (18.50 ± 0.23% and 13.33 ± 7.69%) than white varieties. In addition, the amino acid profile were dominated by methionine followed by threonine and lysine, which were showed the higher contents in flours of red varieties. The lipid contents of all the flours was less than 3%, on the other hand, the energy was higher than 340 kcal / 100g. The red and white varieties of large size were higher fiber with respective values of 25.45 ± 0.30% and 26.13 ± 0.30%. The results of functional properties showed that flour of the red varieties were higher water absorption capacity than white varieties. On the other hand, all flours were similar absorption capacity in Dinor oil whatever the color and size. The nutrient profile by the determination of scores SAIN > 5 and LIM <7.5 classified red and white cowpea in food of group 1, recommended foods for health. Whatever the morphological variabilities, the flours from red and white Cowpea could be recommended as a local product in the formulation in infant food.
American Journal of Food Science and Technology. 2020, 8(5), 176-184. DOI: 10.12691/ajfst-8-5-2
Pub. Date: September 16, 2020
3434 Views351 Downloads
by Ebasi Okoya Johnnie, Achinewhu, Simeon Chituru, Kiin Kabari David Barine and Eke-Ejiofor Joy
Original Research
Meat samples of four species of shell fish; Clam (Mercenaria mercenaria), Whelk (Thias coronate), Oyster (Crassostrea gasar) and Periwinkle (Tympanotonus fuscatus) were processed using oven drying and their nutritional content determined by proximate analysis. The protein content was then subjected to quality analysis using rat’s bioassay to determine PER and in vivo APD values. Nutritionally the four shell fish meat samples considered in this study shows that whelk contains the highest levels of moisture with 13.96±0.01, Oyster 8.99±0.00, clam 8.98±0.01 and least is periwinkle with moisture content of 6.50±0.14. The fat content of the shell fish meat samples considered shows that oyster contains the highest fat content of 10.60±0.00, cam 10.07±0.03, whelk 9.20±0.00 and the least is periwinkle with 4.76±0.01. The ash content was highest in whelk with 5.62±0.00, clam 5.07±0.03, oyster 4.23±0.00 and the least is periwinkle with 3.38±0.01. The fibre content was highest in whelk with 10.45±0.01, clam 10.10±0.00, oyster5.33±0.04 and the least is periwinkle with 3.56±0.01. Periwinkle has the highest protein content of 70.42±0.03, oyster 64.70±0.00, whelk 47.30±0.03 and the least is clam with 46.90±0.00. Protein Efficiency Ratio (PER) and in vivo Apparent Protein Digestibility (APD) were used to determine the protein quality in the meat samples using casein as the reference protein. The PER results indicates that clam, whelk, oyster, periwinkle and casein have PER values of 1.76±0.02, 1.34±0.01, 1.83±0.00, 1.46±0.00, and 2.28±0.01 respectively. The PER values however significantly differ from each other at (P<0.05). The percentage in vivo APD values of 79±0.71, 81±0.63, 86±0.71, 90±0.00 for clam, whelk, oyster, periwinkle and casein respectively were obtained. Results indicates that meat samples considered in the study contains high quality proteins that can support lively wood like other conventional protein sources such as cow meat, fish, egg and milk.
American Journal of Food Science and Technology. 2020, 8(5), 172-175. DOI: 10.12691/ajfst-8-5-1
Pub. Date: September 11, 2020
3046 Views425 Downloads