by Shereen L. Nassef and Hoda H. Hafez
Original Research
Absence of gluten in gluten free bread is an important technological challenge, in this study sweet whey protein powder and fresh yogurt were added individually and together at 10 and 15 %. (W/W corn flour). Different levels of yogurt and whey protein powder were incorporated into gluten-free bread formulations. Bread quality parameters i.e. chemical, physical, textural, staling rate, water activity, sensory and economical evaluation were performed to assess the nutritional and technological qualities of the free gluten bread. Results confirmed that the yogurt and whey protein addition led to a significant increase in protein, fat, ash, crude fibres, calories, Ce, Fe and Zn content in bread while significant decrease in available carbohydrates comparing with the control. Textural profile analysis showed a decrease in hardness, gumminess and chewiness when whey protein and yogurt were added to bread formula either they added individually or together. The staling rate indicated that whey protein and fresh yogurt caused retarding in the staling rate and the whey protein bread can be kept up to 3 days with good freshness. Whey protein or yogurt addition to bread formula show a significant increase in appearance, crust colour, taste, texture, layer separation and overall score. Rising levels of supplementation with whey protein and yogurt generally caused an increase in all sensory scores of free gluten bread comparing with the control, this improvement was noticed when whey protein and yogurt were added together. Water content and water activity measurements was in the allowance range, so that water activity predicted the stability and keeping safety and quality of the prepared bread. The gluten - free bread was safe for up to 3 days for consumer. Whey protein and fresh yogurt specially when they added together improving the daily diet of celiac people, so whey protein bread and yogurt bread enhanced the nutritional value of gluten free bread such as protein, Ca, Fe and Zn, also it had good efficiency of covering the recommended daily allowances (RDA %). The cost of fortified bread with whey protein and yogurt was increased by 9.84% to 44.09 % as compared with the control cost, but that increase in the cost can be adjusted to consumer by health benefits.
American Journal of Food Science and Technology. 2020, 8(6), 257-262. DOI: 10.12691/ajfst-8-6-5
Pub. Date: December 30, 2020
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by Adediji Omolade Monisayo, Ethan Crystal Jane, Mougni Mohamed Azalati and Bei Han
Review Article
As humans, immune competence is an important factor in ensuring that the risk and severity of infection differ and has to do with how the immune system develops, matures, and declines. Nutrition has a bidirectional relationship with communicable and non-communicable diseases, and several factors influence the immune system and its competence. Poor nutrition can compromise immune function and increase the risk of diseases. Micronutrient deficiencies have become a global public health issue, and malnutrition predisposes individuals to certain infections. Although immune function can be enhanced by restoring micronutrients deficiency to recommended levels, this may promote higher resistance to disease and facilitate faster recovery during illness. However, a few pieces of literature exists on the relationship between nutrition and diseases. This review contributes to knowledge by looking at the role of nutrition in the susceptibility of individuals to communicable and non-communicable diseases, considering factors such as malnutrition, gut microbiota, genetic composition, and diet.
American Journal of Food Science and Technology. 2020, 8(6), 250-256. DOI: 10.12691/ajfst-8-6-4
Pub. Date: December 01, 2020
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by Binta Sambo Abdullahi, Sakina Bello Maiha and Fatimah Dauda Kida
Original Research
The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus. Analysis of variance of the mean counts of the organisms from the three categories of food service centres were not significantly different (p > 0.05). However, mean counts ranging from 5.76 to 7.91 log10 cfu/g for B. cereus and 5.99 to 7.91 log10 cfu/g for S. aureus recovered from the foods were above the standard acceptable limits of less than 5.0 log10 cfu/g for B. cereus and less than 4.0 log10 cfu/g for S. aureus. Out of the 108 food and swab samples examined, 82 (75.9%) were contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus. E. coli was isolated from pounded yam and melon seed soup in bukateria and cafeteria. The antibiotic-sensitivity test of the bacteria revealed that most of the bacteria were resistant to the common antibiotics used in the treatment of infections.
American Journal of Food Science and Technology. 2020, 8(6), 242-249. DOI: 10.12691/ajfst-8-6-3
Pub. Date: November 13, 2020
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by Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu and Chika C. Ogueke
Original Research
Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono- and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (UltraflowmaxR). HABF was added at concentrations of 0 - 5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono- and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6 - 8 h. Samples were analyzed using standard methods. The pH (4.46 - 4.30) and syneresis index (32.35 - 25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62 - 0.93 % lactic acid) and viscosity (1.20 - 1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79 - 89.16 %), crude protein (3.44 - 3.75 %) and crude fat (1.24 - 1.58 %) content of the soy yoghurt was observed. The ash (0.17 - 0.50 %), crude fibre (0.24 - 0.47 %) and carbohydrate (7.10 - 8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36 - 7.69 and 7.16 - 8.49 Log10 CFU/ml respectively, and 6.52 - 7.66 and 7.79 - 8.92 Log10 CFU/ml respectively in co-culture fermentation. Viable cells were > 106 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.
American Journal of Food Science and Technology. 2020, 8(6), 233-241. DOI: 10.12691/ajfst-8-6-2
Pub. Date: November 04, 2020
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by Abdoulaye Thiam, Momar Talla Gueye, Cheikhna Hamala Sanghare, El Hadji Barka Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, Michel Bakar Diop, Ibrahima Ndiaye and Marie-Laure Fauconnier
Original Research
Apium graveolens var. dulce commonly known as celery, belongs to the Apiaceae family. It is used especially as a vegetable and medicinal plant. In Senegal, A. graveolens is used as a food condiment. The aim of this work is to study the chemical composition of A. graveolens stems (S), leaves (L) essential oils and anti-inflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents α-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), α-phellandrene (5.5 and 5.9%) and β-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by A. graveolens essential oil anti-inflammatory assays revealed an IC50 of 29.5±2.0 µg/mL for A. graveolens oils and 23.7±0.5 µg/mL for quercetine used as a reference. This study showed that essential oils of A. graveolens was an important source of α-pinene who is probably responsible of its anti-inflammatory properties.
American Journal of Food Science and Technology. 2020, 8(6), 226-232. DOI: 10.12691/ajfst-8-6-1
Pub. Date: October 28, 2020
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