Asian Food Science Journal
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Modelling Water Absorption Kinetics of Abrohemaa, Omankwa, and Akposoe Maize Varieties
No full textThe study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravimetric method at four different temperatures of , and . Varying soaking temperature affected the water absorption rates and behaviours of the varieties and that soaking was reduced by increasing the soaking water temperature. The differences in rate of water absorption by the varieties could be attributed to kernel characteristics such as physiochemical and nutritional composition. The Fick’s diffusion law satisfactorily predicted the absorption kinetics of the varieties at all temperatures and that variety and temperature were the most important factors controlling water absorption rate of the maize kernel. The moisture diffusivities of the kernels varied in the order of Abrohemaa Omankwa Akposoe and increased as the soaking temperature increases with values ranging from for Akposoe, for Omankwa and for Abrohemaa. The Arrhenius equation was able to describe the effects of temperature on the diffusion coefficient with activation energy values of for Abrohemaa and for both Akposoe and Omankwa.
The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravimetric method at four different temperatures of , and . Varying soaking temperature affected the water absorption rates and behaviours of the varieties and that soaking was reduced by increasing the soaking water temperature. The differences in rate of water absorption by the varieties could be attributed to kernel characteristics such as physiochemical and nutritional composition. The Fick’s diffusion law satisfactorily predicted the absorption kinetics of the varieties at all temperatures and that variety and temperature were the most important factors controlling water absorption rate of the maize kernel. The moisture diffusivities of the kernels varied in the order of Abrohemaa Omankwa Akposoe and increased as the soaking temperature increases with values ranging from for Akposoe, for Omankwa and for Abrohemaa. The Arrhenius equation was able to describe the effects of temperature on the diffusion coefficient with activation energy values of for Abrohemaa and for both Akposoe and Omankwa
Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour
No full textThe utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals, physical and Sensory properties; The results of the proximate analysis showed an increase in the protein content (7.88-38.94%), moisture (4.61-6.27%), fiber (1.95-3.65%) and fat (0.98-3.11%) as the level of crayfish flour increased while there was a decrease in the carbohydrate content (77.94-40.45%) as the level of crayfish flour increased. The ash content ranged from 5.77 to 7.89%. The mineral compositions showed an increased trend in calcium, potassium, and sodium contents of the cookies as the crayfish supplementation increased but decreased phosphorus content as the level of crayfish supplementation increased. Iron ranged from 4.70-to 5.20. The calcium, potassium, iron, sodium and phosphorus ranged from 5.35-6.60 mg/100g, 650-930 mg/100g, 4.75-5.20 mg/100g, 670-870 mg/100g and 1577-23420 mg/100g respectively. The cookies' weight, diameter, and thickness decreased as the level of crayfish supplementation increased. There was a significant (p<0.05) difference observed in the appearance, flavor, taste, texture, crispness, and general acceptability of the cookies. Taste panel scores indicate that up to 10% addition of crayfish flour was acceptable in cookie preparation.  
Thin Layer Modelling of Indirect and Mixed-Mode on-Farm Drying of Selected Vegetables
No full textThe thin layer drying characteristics of tomato and okra slices dried using mixed-mode on-farm solar dryer, indirect mode on-farm solar dryer and open sun drying. The tomato and okra slices dried faster when dried under the mixed-mode on-farm solar dryer. Drying time was reduced considerably using the on-farm solar dryers. The drying data were fitted into Lewis, Henderson and Pabis, and page equations. The Page model (R2=0.9365, 0.9623; X2= 0.0067, 0.0000579; RMSE= 0.0086, 0.0020 and MBE= -0.008, -0.002) gave the best prediction for the mixed-mode drying and indirect mode drying of tomato slices respectively. In the same vein Page model (R2=0.9202, 0.933o; X2= 0.00091, 0.000730; RMSE= 0.0265, 0.0244 and MBE= -0.0088, -0.0074) gave the best prediction for the mixed-mode drying and indirect mode drying of okra slices respectively. Effective moisture diffusivity of tomato slices varied between -7.4724 X 10-08 and -1.6439 X 10-07 while that of okra varied between -3.12 X 10-07 and -8.08 X 10-07. The indirect mode dryer gave the best quality of dried tomato and okra
Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]
No full textThis study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder) and GPW (ginger powder). The samples were evaluated for phytochemicals, β-carotene and minerals using standard procedures. The selected phytochemicals ranged as follows: (24.09 – 986.68 mg/g), phenol (150.85 – 2027.00 mg/g), flavonoids (32.55 – 2186.91 mg/g) and alkaloids (4.49 – 6.16 mg/g). The β-carotene content of samples ranged from 0.04 to 3.50 mg/g. For the selected mineral composition of samples, the results indicated; calcium ranged from 81.16 to 120.43 mg/g, potassium ranged from 129.35 to 815.28 mg/g, magnesium ranged from 10.59 to 160.80 mg/g, iron ranged from 1.01 to 14.86 mg/g and phosphorus ranged from 40.26 to 209.99 mg/g. The cloves powder (CP) had the highest level of tannin and phenol while turmeric powder had the highest β-carotene. Mineral content showed that potassium and calcium was more in ginger than other samples while others were high in turmeric powder
Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry
No full textThe aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is expected to serve as an environmentally friendly research approach as it converts wastewater into useful polysaccharides that could be used in food industries. This study used vegetable oil as core material, which is used as a test case to ascertain whether a successful encapsulation process can be achieved – an indication of the possibility of the encapsulation of oil soluble minerals and vitamins.
The polysaccharides extracted from tofu processing wastewater were used as wall materials for the encapsulation of vegetable fat load. The basic method applied in the microencapsulation process is indicative of the fact that with the addition of polysaccharides, the interfacial coacervation between the protein and the polysaccharide around the oil droplets induces the formation of microcapsules. The Seagull Model Z-Series Photomicrographic equipment was used to obtain Photomicrographs of the various phases in the development of microcapsules. Microencapsulation efficiency, the peroxide value and visual observation on spray-dried microcapsules were studied.
Microencapsulated capsules were produced through thermal solidification of the coating to form self-sustaining entities or microcapsules. Photomicrographs were used to clearly visualize the microcapsules. The Microencapsulation efficiency of the microcapsules was studied and results showed that the highest MEE (93.04%) was obtained with a comparatively low vegetable fat load. This shows that there is a relationship between percent fat load and MEE as the higher the vegetable fat load the lower the microencapsulation efficiency. Studies conducted on the Peroxide value of the microcapsules indicated shorter shelf-life at elevated temperatures of 38ºC compared to room temperature.
Polysaccharides extracted from tofu processing wastewater could be used as wall material for microencapsulation in food industries
Synergistic effect of Lipophilic Antioxidants Extracted from Cloves (Syzygium aromaticum) with Vitamin E on the Stability of Cotton Seed Oil during Frying of Plantain Chips
No full textAims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips.
Study design: Purchase of clove buds, cleaning, preparation of clove buds ethanolic extract and powder, supplementation of cotton seed oil enriched with vitamin E with the extract and powder at different concentrations and evaluation of oil stability during frying of plantain chips.
Place and Duration of Study: General Science Laboratory, School of Agriculture and Natural Resources, Catholic University Institute of Buea-Douala Campus, Littoral Region, Cameroon, from January to June 2019.
Methodology: In refined cotton seed oil (2.5 L) containing vitamin E as preservative was respectively added 0.30, 0.60, 1.00 and 1.30% of Syzygium aromaticum (SA) buds ethanolic extract and 0.5, 1, 1.50% of buds powder. After ensuring the good dispersion of the antioxidants added, oil samples were used for the deep-frying of plantain chips for 10 and 20 min respectively. Oil sample without clove served as control. The stability of the various oil samples was evaluated through the determination of peroxide, thiobarbituric acid, iodine and acid acid (% oleic) values.
Results: Results showed that the natural plant extract and powder increased the stability of the oil compared to the control. Oil samples supplemented with the extract at concentration 0.30 and 0.60% presented good stability compared to the control, while the same extract at higher concentrations (1.00 and 1.30%) tend to behave as prooxidant. Concerning the powder it exhibited better good preservative properties on the oil and at all levels.
Conclusion: Clove ethanolic extract at concentration < 0.60% and its powder at concentration 0.50-1.5% can be used to delay cotton seed oil alteration during frying of plantain chips
Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) Varieties
No full textTwo cocoyam varieties (Colocasia esculenta) known as taro grown in Cross-River State and Bendel were subjected to different processing conditions (boiling and drying) and the effect of boiling temperature, boiling time and drying temperatures were investigated. They were processed into flour using standard methods, packaged in low-density polyethylene bags and kept in the laboratory for analysis. The results obtained showed that crude fat, crude protein, ash, moisture, crude fibre and carbohydrate contents ranged from 0.42-0.92%, 6.03-9.01%, 2.13-3.90%, 5.20-12.07%, 0.43-0.77% and 73.32-81.73%, respectively. The anti-nutrients contents of the samples showed that oxalate ranged from 0.01-0.99 mg/g, alkaloids (0.12-0.73 mg/g), flavonoids (0.00-0.83 mg/g), phytate (0.01-1.90 mg/g), saponin (0.00-0.83 mg/g) and tannin (0.00-0.01 mg/g). The investigation revealed that there were significant (p<0.05) variations in the functional properties of the cocoyam samples with the water absorption capacity ranging from (1.56-3.01 mg/g), bulk density(0.58-0.82 mg/g), swelling index (1.54-2.91 mg/g), Oil absorption capacity (1.32-1.67 mg/g), while porosity ranged from 0.30-0.76 mg/g. There were also significant (p<0.05) variations in the thermal diffusivity of the samples with the samples of Cross River Cocoyam having higher thermal diffusivity compared to sample of Bendel Cocoyam. The higher thermal diffusivity observed in the cross river cocoyam could be due to the lower moisture content of the samples. The result of the pasting properties showed that the peak viscosity, peak time, final viscosity, breakdown and set back viscosities ranged from 10.88-15.81 N/m2, 7.87-20.87 mins, 8.00-9.97 N/m2, 15.10-17.90 N/m2, 6.0-7.5 N/m2 and 2.3-3.8 N/m2. The research discovered that sample with less pasting temperatures and high peak viscosity had better thickening effect as seen in sample of Cross River Cocoyam. The moisture sorption isotherms had sigmoid-shaped profiles for all of the three temperatures. The hysteresis effect at the three temperatures was distinctly expressed. The increasing temperatures resulted in less hysteresis effect on taro flour which meant the adsorption and desorption curves were closer
Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour
No full textFlour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk density (0.37 – 0.91 g/cm3), foaming capacity (21.20 – 82.00%), foaming stability (20.80 – 80.00%), emulsion capacity (18.27 – 54.85 %), emulsion stability (12.39 – 60.29%), water absorption capacity (101.41 - 106.77%), oil absorption capacity (94.70 – 107.80%), least gelation capacity (6.00 – 10.00%), protein (6.5 – 11.28%), ash (1.37 – 3.60%), moisture (4.30 – 10.50%), fat (1.63 – 4.60%), crude fibre (2.60 – 4.20%), carbohydrate (69.70 – 78.81%), vitamin C (0.70 – 2.80 mg/100g), vitamin A (0.00 – 0.66 mg/100g), zinc (1.6 – 3.3 mg/100g), iron (0.3 – 1.2 mg/100g), copper (2.6 – 5.0 mg/100g), sodium (10.4 – 43.0 mg/100g), potassium (16.2 – 74.6 mg/100g), calcium (5.2 – 33.2 mg/100g), magnesium (4.9 – 13.6 mg/100g) and phosphorus (45.0 – 317 mg/100g). Bulk density, foaming capacity, foaming stability, emulsion capacity, emulsion stability and least gelation capacity of the flour blends decreased as the incorporation of arrowroot starch increased, while the water absorption capacity of the flour blends increased as the concentration of the arrowroot starch increased. Protein, carbohydrate, vitamin C, vitamin A, sodium, potassium, calcium, magnesium and phosphorus contents of the flour blends decreased as the substitution with arrowroot starch increased; whereas ash, moisture, fat, crude fibre, zinc, iron and copper contents increased with increased substitution. These results obtained highlighted the potentials of arrowroot starch in substituting wheat flour in wheat flour based products
Evaluating an Oryza sativa L. Based Fermented Beverage ‘Pendam’: A Source of Sustainable Diet to Gadaba Ethnic Community of India
No full textFocussing on the need of sustainable diet, this research aimed to understand the nutritional feature of a traditional fermented beverage named as ‘Pendam’. As it is widely consumed in study region, participant observation method applied to understand the complete preparation process. In order to understand the quality of Pendam, the nutritional compositions were analysed using standard methods. With pH value of 3.6, this beverage reflects a protein and carbohydrate content of 1.614 mg/ml and 3.01 mg/ml respectively. Fat and yeast are absent in the beverage. The energy value stands at 1.8496 Cal/100 ml. Having cultural importance within the community, Pendam is considered sacred and play strong role in rituals and festivals. The nutritional features ensure it as a sustainable beverage
Postharvest Handling Practices and Treatment Methods for Okra in Nigeria: A Review
No full textOver the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces, proper postharvest handling practices and treatment methods of okra should be properly adopted and deployed by okra farmers, especially in Nigeria. Harvesting/handling, cleaning/sorting, grading, packing, and storage are all key postharvest handling methods for preserving okra quality and increasing the shelf life of the okra pods after harvest. Moreover, efficient postharvest treatment procedures such as postharvest heat treatment, 1-methylcyclopropene (1-MCP)/modified atmosphere packaging (MAP), calcium chloride (CaCl2) application, edible coating, and sanitizing chemicals have been proven to improve the shelf life of Okra. From this review, it was concluded that the quality of the harvested fruits could be maintained and shelf life extended by simply using appropriate postharvest handling practices and treatment methods