Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis
No full textThe importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products.
Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF).
Study Design: The study was a factorial design.
Place and Duration of Study: The study was carried out at Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos State and Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing and analysis of raw materials) between September, 2022 and May, 2023.
Methodology: Raw materials were processed into flours and combined with at varying levels. The functional and pasting properties of the flours (individual and composite samples) were subsequently determined and then subjected to Principal Component Analysis.
Results: Significant differences (P≤0.05) were found between the functional and pasting characteristics of the various flour samples, with IPYF having the highest mean value of 0.85 ± 0.02, 243.00 ± 3.00, 79.50 ± 1.00, 7.00 ± 0.56 and 83.10 ± 0.75 for pack bulk density, water absorption capacity, water binding capacity, peak time and pasting temperature respectively among others while HQCF has the highest mean value for oil absorption capacity (104.95 ± 2.77) and peak viscosity (350.75 ± 1.04), DWSF has the highest mean value setback viscosity (140.33 ± 0.92) and white rice flour has the highest mean value for trough viscosity (227.75 ± 1.84) and final viscosity (334.67 ± 1.62). Significant variations (P≤0.05) were also seen across the composite flours, with the peak viscosity of the HQCF-IPYF increasing with the level of replacement.
Conclusion: HQCF substitution level of 15% would be recommended for the production of composite IPYF that has the nearly similar and pasting characteristics of 100% Instant Pounded Yam Flour
Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour
No full textThis study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours
Evaluation of the Level of Aflatoxins in Raw Peanuts and Reduction Levels of Aflatoxins in Peanuts through Nixtamalization (Lime Treatment) and Calcium Enrichment
No full textNixtamalization has been widely used as a method of reducing aflatoxin contamination in peanuts as well as in calcium enrichment. The aim of this study is to investigate the effects of nixtamalization on aflatoxin and nutrient content in peanuts among wholesalers and retailers at Nyamakima Market in Nairobi, Kenya. A representative sample was drawn from a population of 70 market vendors using a systematic random sampling technique, resulting in 35 raw peanut samples for analysis via ELISA to determine initial aflatoxin levels. These samples were then subjected to nixtamalization treatments of 4, 8, and 16 minutes. The findings revealed that the average concentration of total aflatoxins in peanuts initially exceeded the accepted safety limit, with 71% of the samples failing to meet the standards. However, nixtamalization led to a substantial reduction in aflatoxin levels by 49%, 48%, and 50% after treatment durations of 4, 8, and 16 minutes, respectively. Statistical analysis, including ANOVA and Two-sample T-tests, confirmed significant distinctions between initial and final mean aflatoxin levels post-treatment, as well as variations between treatments. The study also observed a significant variation in calcium levels between the different time treatments, supported by linear regression analysis, which demonstrated a robust correlation between time treatments and calcium levels (R2=0.83, P=0.011). Furthermore, the analysis revealed significant differences in mean moisture contents across various treatments (P=0.000), and a linear relationship between mean moisture content and exposure time (P=0.02). The results emphasize the positive impact of nixtamalization in reducing aflatoxin levels and enhancing calcium content in peanuts. However, it is crucial to note the negative effect on moisture content, which exceeded stipulated limits, potentially raising concerns about product safety and quality
Habits and Technical Systems at Work in Artisanal Fish Processing in Three Localities of Sassandra-marahoue’s District of Côte d’ivoire
No full textAims: Fishing and fish processing are ancient, traditional activities, which explain why this sector is of great cultural, social and economic importance and plays a key role in feeding populations. Study Design: This study consisted of conducting a survey of processors and certain services involved in the fisheries sector of the Ministry of Animal and Fishery Resources (MIRAH). Place and Duration of Study: This prospective study … took place in the fishing areas of Bouaflé Guessabo and Soubré from October 2022 to December 2022. Methodology: A survey was conducted using a questionnaire. The latter made it possible to collect information relating to the socio-demographic characteristics of the processors, the processing methods and equipment, the various storage strategies and the limitation of post-storage losses of processed fish and the difficulties of the activity.Results: A total of 41 women processors, including 8 from Guessabo (19.5%), 15 from Bouaflé (36.6%) and 18 from Soubré (43.9%) were interviewed. Mostly young (averageage 36 to 40 years) but with 6 to 15 years (68.3%) on average of experience, only 24.4% of them are Ivorian against 75.6% of foreign nationalities. Tilapias zillii and Chrysichthys johenlsi are the species most processed by smoking and marketed in smoked form. No fish processor in the Sassandra-Marahoué district practices a processing technique other than fish smoking. Conclusion: Fish processing activities in the fishing areas of the Sassandra-Marahoué district are mainly carried out by women from neighboring countries. Traditional methods characterized by the use of artisanal hearths are adopted by the majority of them. There is also a variability of fish storage tools ranging from wooden baskets to bags of rice
Quality of Saffron in Oman Markets
No full textSaffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also the consumers. This study aims to evaluate the saffron quality in Omani markets according to the ISO standard. A total of 21 saffron samples were examined; 2 in powder form and 19 in filaments. The samples of saffron were purchased from different hyper-markets and local markets in Muscat, Oman. Saffron’s commercial value is determined according to the ISO standard which include moisture, ash, acid insoluble ash, extract %, sulfuric test, artificial colors, spectrum, Flavor, aroma and color. The saffron samples were in line with standard in terms of moisture, ash, acid insoluble ash and extract %. The two powder saffron samples failed in sulfuric, spectrum and flavor tests. From the 19 samples of saffron filament, three samples were failed to achieve the flavor and color limits required by the standard. This failure to standard quality could be due to poor processing condition such as drying and packaging or due to adulteration. The standard parameters could not distinguish between low quality and adulteration due to its limited and unspecific parameters. Therefore, we recommend improving the saffron standard with parameters targeting adulteration
Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture
No full textThis study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The ratios of DSDSF:TDAYBF:MLP were 100: 0:0(LMDTM1), 0: 100: 0(LMDTM2), 95: 0: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 60: 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 50: 50: 0(LMDTM14), 40: 55: 5(LMDTM15), 40: 60: 0(LMDTM16), 30: 65: 5(LMDTM17), and 30: 70: 0(LMDTM18). The flour blends were studied for physicochemical, functional and anti-nutrients properties. After blending, the formulated samples had proximate composition of 3.37 -9.21 % moisture, 18-27.5 % protein, 0.18-3.95 fat, 1.31 – 3.9 % ash, 3.2-8.88 % crude fiber and 52.75-65.45 % carbohydrate. Each proximate component varied significantly (p<0.05) between samples. While LMDTM13 had significantly(p<0.05) the highest moisture content, protein, and fat LMDTM6 had the highest ash content, LMDTM2 had the highest crude fiber and LMDTM1 had the highest carbohydrate. The control sample LMDTM1 had the highest bulk density (0.711), water absorption capacity (165.52 %), oil absorption capacity (94.5 %), protein solubility (13.4 %), foaming capacity (8.0 %), but lowest swelling power (3.5 %), emulsion capacity (46.2 %), phytate (16.29 mg/100g), tannin (4.64mg/100g) and Trypsin inhibitor (1.20 mg/100g) compared to other samples. Blended flour mainly from plant sources of high-quality value can be blended when processed, giving the opportunity to increase its nutrition, consumption, and acceptability for biscuit- like production. In this study, sesame seeds were incorporated into African yam bean and moringa leaf powder to increase the quality and flavor replacing wheat flour in biscuit production
Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour
No full textAims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom.
Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then analysed.
Place and Duration of the Study: Department of Food Science and Technology, the Federal University of Technology, Akure, Ondo State and Department of Food Technology, The Federal Polytechnic, Ado Ekiti, between February 2020 and March 2022.
Methodology: Lentinus squarrosulus spawn was obtained and grown into edible mushroom. The mushroom was divided into three, two portions were processed into boiled and fermented mushroom and the third one was used as control. The three samples were analysed for proximate, mineral, dietary fibre and phytochemical compositions.
Results: The proximate composition revealed that moisture content ranged between 10.78-11.66%, ash 5.58-6.11%, fat 3.93-5.10%, crude fibre 6.79-7.29%, protein 16.88-20.53%, carbohydrate 51.24-53.88% and the energy value 321.41-330.15 kcal/100 g. Fermentation helped to improve the protein content of the sample. Mineral composition revealed that the samples were significantly different (p<0.05). Fermented sample had higher value in sodium, phosphorus, magnesium and iron, boiled sample was high in calcium and selenium while raw mushroom was high in manganese and zinc. Boiled sample has the least soluble fibre but high in insoluble fibre, this may be as a result of the soluble fibre being dissolved in water during boiling, but fermentation improved the soluble fibre content. The phytochemical composition revealed that fermentation improved the saponin and cardiac glycoside, boiling improved the terpenoid and cardiac glycoside while phlobatannin was only present in a small quantity in raw sample.
Conclusion: Fermentation and boiling process helped to improve some nutrients in the processed mushroom flour and they can be used as food supplements.  
Effect of Filtration Methods of Various Types of Adsorbents on the Quality of Coconut Shell and Kusambi Liquid Smoke as Raw Materials for Processed Meat Smoking
No full textIn this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration process with adsorbent, liquid smoke with zeolite adsorbent treatment, liquid smoke with silica adsorbent treatment, and liquid smoke with activated charcoal adsorbent treatment. Analysis of variance showed that different types of liquid smoke and different adsorbent filtration had a very significant effect (P0.01) on antioxidants, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color and smokey scent in the resulting liquid smoke. Analysis of variance showed that the different types of liquid smoke had no significant effect (P0.05), but the filtration treatment with different adsorbents had a very significant effect (P0.01) on viscosity. And the analysis of variance also showed that the different types of liquid smoke and the filtration of different adsorbents had no significant effect (P0.05) on the color a* of the resulting liquid smoke. The differences in the types of liquid smoke and the treatment of liquid smoke filtration with adsorbents had a very significant effect (P0 .01) on antioxidant, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color, and smoke aroma in the liquid smoke produced. However, the different types of liquid smoke did not have a significant effect on the resulting viscosity (P0.05) and the different types of adsorbents in the liquid smoke filtration process had a very significant effect on the viscosity (P0.01). Meanwhile, the different types of liquid smoke and the different types of adsorbents in the liquid smoke filtration process did not have a significant effect on the value of the color a* or the reddish color of the liquid smoke (P0.05)
Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods
No full textThis study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most noteworthy escalation in FFA, PV, SV, and OD parameters. The levels of FFA, PV, SV, and oxidative stability in palm oil exhibited an increase from 0.23 to 2.6 mg KOH/g sample, 5.0 to 10.2 m.eq/kg, 195 to 206 mg KOH/g sample, and 0.37 to 0.85, respectively. Conversely, IV decreased from 51 to 43 g I2/100 g. Sensory evaluation revealed that the palatability of food items fried in palm oil and soybean oil was comparable, with the products fried in mustard oil being ranked lower in terms of acceptability