Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Effect of Preservative Methods on Organoleptic Characteristics of Broiler Neck Meat
No full textThe effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity
Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes
No full textProtein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional properties and as a lipid peroxidation inhibitor. The aim of this research was determination to determine the emulsifying and lipid peroxidation inhibitory properties in chicken head protein hydrolysate using a combination of papain and bromelain enzymes. The method used in this research was a laboratory experiment using a completely randomized design (CRD) consisting of 4 treatments and 5 replications, consisting of T1 (without hydrolysis), T2 (75% papain enzyme and 25% bromelain enzyme), T3 (papain enzyme 50% and bromelain enzyme 50%), and T4 (papain enzyme 25% and bromelain enzyme 75%). The difference in the concentration ratio of papain enzyme and bromelain enzyme in chicken head protein hydrolysate gave a very significant difference (P<0.01) in Electrical conductivity (EC), a significant difference (P<0,05) in lipid peroxidation inhibitory activity and emulsion activity, and no significant difference (P>0,05) in emulsion stability. Chicken head protein hydrolysate shows potential as an emulsifier and lipid peroxidation inhibitor
Effect of Chemical Preservative and Packaging Material during Storage
No full textAntinutritional properties of yam flour treated with chemical preservatives during six months of storage were carried out. Yam samples were purchased from the wurukum market, processed to obtain yam flour treated with chemical preservatives and packaged in plastic and low-density polyethene. About 100 grams of each of the different samples were separated into five portions. The first portion (sample A) was treated in a water bath with 250 ml of water with 0.5% of sodium metabisulphite for 15 minutes, drained and dried in an automated drier at about 70oC until dried to brittleness, Second portion (Sample B) was immersed in a solution of 0.5% Ascorbic acid for 15 minutes respectively, Third portion(Sample C) was immersed in a solution of 0.5% of Citric acid for 15 minutes, Fourth portion ( Sample D) was immersed in a solution of 0.5% of Ascorbic and Citric Acid, Fifth portion was blanched at 70oC for 5 minutes respectively. The yam slices were dried to brittleness and milled separately with a laboratory hammer mill and sieved using a 250-um mesh to obtain yam flour referred to as high–quality yam flour. The flour samples were analyzed for antinutritional using standard laboratory procedures. The anti-nutritional factors in the high‐quality yam flour were significantly different (p ≤ 0.05) from each other in terms of pretreatment but there was no significant difference in packaging material across storage. Antinutritional factors of yam flour samples decreased as storage progressed. The alkaloid contents of the different yam flour samples ranged from 0.17mg/100 g before storage to 0.39mg/100 g two months after storage, The Tannin contents of the different yam flour samples ranged from 0.32–0.68 mg/100 g (month 0), 0.04–0.64 mg/100 g (month 2), 0.31–0.58 mg/100 g (month 4), and 0.28–0.52mg/100 g (month 6) and The saponnin contents of the different yam flour samples ranged from 0.21–0.39 mg/100 g (month 0), 0.20–0.34 mg/100 g (month 2), 0.19–0.35 mg/100 g (month 4), and 0.21–0.32 mg/100 g (month 6). The anti-nutritional factors in the treated and untreated yam flour samples were significantly (p < .05) affected by pretreatment, storage and packaging materials. Chemical preservatives used in yam processing makes treated yam flour safe for consumption after six months of storage
The Quality of Salted Egg using Red Ginger as Natural Antioxidant
No full textAims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method.
Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications.
Place and Duration of Study: This research was conducted from 1 December 2023 to 30 January 2024. The processing of duck eggs into salted eggs was carried out on the campus of the University of North Sumatra, Faculty of Agriculture, Animal Science Study Program. Salted egg testing was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Brawijaya University, Malang. Salted egg testing consists of physical, chemical, organoleptic quality.
Methodology: This research methods using laboratory experimental design. The data was analyzed using analysis of varians, by and if there were significant effects in each treatment, continued by using Duncan’s Multiple Range Test.
Results: Based on the results of the research conducted, the addition of red ginger to making salted eggs had an effect (P<0.05) on the organoleptic, physical and chemical quality of salted eggs.
Conclusion: The addition of red ginger at a concentration of 3% in making salted eggs is good enough to obtain the best quality salted eggs
Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup
No full textAim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup.
Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c).
Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p<0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability.
Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged
Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations
No full textThe study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm water, sodium bicarbonate solution, wild fermentation. The untreated served as control. The pre-treated seed coats were dried and milled to obtain their flours. The different flour samples were subjected to phytochemical, antinutrient, antioxidant and dietary fibre analyses using standard methods. The phytochemical result of the BG seed coat showed that phenol content ranged from 3.58 to 7.04 mgGAE/g and flavonoid ranged from 0.04 to 0.15 mgRUT/g, respectively. The phenol and flavonoid contents of AYB ranged from 3.68 to 17.07 mgGAE/g and 0.06 to 0.43 mgRUT/g, respectively. The antioxidant activities of the seed coats were obtained as FRAP (4.01-7.48; 5.88-23.70 mg/g), DPPH (21.16-86.35; 13.13-90.43%) and ABTS (0.01-0.03; 0.02 to 0.03 Mmol/g) for BG and AYB seed coats, respectively. The dietary fibre results showed that the BG seed coat had insoluble and soluble fibres of 26.70-49.91 and 17.40-18.28% when compared to 38.23-59.13 and 14.44-16.26% for the AYB seed coat, respectively. Besides, the phytate (4.53-6.18 mg/100g), oxalate (0.09-0.23 mg/g) and trypsin inhibitor (13.87-20.79%) contents of BG were significantly (p<0.05) similar to 2.06-6.59 mg/100g; 0.18-0.41 mg/100g and 18.96-27.45% obtained for AYB, respectively. The findings concluded that pretreatment methods had varying effects on the phytonutrients and anti-nutrient compositions of AYB and BG seed coats and that the seed coats of these legumes could be an essential raw material in functional food formulations
A Comparative Study on Proximate Composition of Odisha’s Local Bantal Variety Banana Peel (Musa paradisiaca) Flour with Cereals Flour for Their Value Addition
No full textAims: The objectives of the present endeavour was to analyse the proximate composition of locally available Bantala variety green banana peel flour (dry) and its comparison with nutrient content of cereals flour and other research findings.
Study Design: Experimental study.
Place and Duration of Study: The research was conducted in Bhubaneswar city of Odisha, India.
Methodology: The peels of locally available plantain were collected, blanched for5minutes at 100°C, strained, dried in hot air oven for 5-6 hours at 80°C and repeated till a constant weight was obtained. Then the dried peels were powdered and used for analysis of moisture, protein, carbohydrate, fat, fibre and ash using AOAC methods.
Results: The results of the present study revealed that the local banana peel flour contain 8.65g/100g Moisture, 11.81g/100g Protein, 6.7g/100g Fat,66.05g/100g Carbohydrate, 6.79g/100g Ash, 11.5g/100g Fibre and 371.74kcal/100g calorie which proved to be a potential source of energy, protein, carbohydrate and crude fibre in comparison to research findings of other studies. It was also interesting to note that the nutrient content of banana peel flours were at par with protein and carbohydrate content of rice and rice products and wheat and wheat products (NIN, ICMR).
Conclusion: Thus findings of the present research concluded that the Banana peel flours can be utilised as a potential source of nutrition to address the challenges of food insecurity with value addition
Oligosaccharide Profile of Milk from 60 Mothers Breastfeeding of Infants Aged 45 Days in Abidjan, Ivory Coast
No full textIntroduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are influenced by various factors, including maternal dietary habits. This study aims to evaluate the effect of two dietary habits on the variation of the oligosaccharide profile in breast milk.
Methods: The study involved 60 mothers of full-term, exclusively breastfed infants. Five (5) ml milk samples were collected from mothers of 45-day-old infants, and a questionnaire on the frequency of consumption of staple foods and fruits was administered. The correlation between the concentrations of N-acetylneuraminic acid (Neu5Ac) and 2’-fucosyllactose (2’-FSL) and the dietary habits of breastfeeding mothers was analyzed using SPSS statistical software.
Results: The average concentrations of Neu5Ac and 2’-FSL in mature breast milk were 2.20 ± 0.83 and 1.19 ± 0.56 g/L for mothers consuming rice with peanut sauce (R-PS) and 2.45 ± 0.65 and 1.76 ± 0.66 g/L for those consuming attiéké with fried fish (A-FF). Statistical analyses revealed no significant difference (P > 0.05) in oligosaccharide content between the milk of mothers who consumed R-PS and A-FF. However, there was a positive correlation between the frequency of fruit consumption and the occurrence of gastroenteritis in infants (r = 0.504) and a significant decrease in the 2’-fucosyllactose content in the milk of A-FF mothers who consumed oranges 3 to 5 times a week (P < 0.05).
Conclusion: The consumption of R-PS and A-FF, along with moderate fruit consumption, positively influences the oligosaccharide profile of breast milk. Particular attention should be given to nutritional education during lactation due to its potential impact on infant health through microbiota development
Citronella Oil as Additives in Active Carrageenan -based Food Packaging Films: A Review
No full textThe natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This study explores the potential of utilizing iota carrageenan-based films in combination with essential oils for food packaging applications. Iota carrageenan, known for its high elasticity and thixothrophic properties, serves as an ideal base material for film formation. Essential oils, with antioxidant and antimicrobial properties, are incorporated into the packaging material to enhance shelf life and prevent food spoilage. Citronella oil demonstrates effective antimicrobial and antioxidant activities for food preservation. The presence of essential oils acts as plasticizers in the film, improving flexibility but requiring careful consideration of concentration to maintain network strength
The Effects of Additional Tuna Madihang Bone Fish Treatment on the Growth of Catfish (Clarias gariepinus) in Biofloc Pond in Ternate City North Maluku, Indonesia
No full textThe need for fish protein always increases along with the increase in urban population. To meet the food needs of the people in the city of Ternate, one way is to cultivate catfish using a biofloc system. To accelerate the growth of catfish, one of the efforts made is by adding fish bone meal to standard feed. Tuna fish bone meal contains minerals, especially calcium and phosphorus, which can help accelerate the growth of catfish so that harvest time can be accelerated. The objectives of the research are (1) To introduce catfish cultivation with a biofloc system that is effective, efficient and easy to do even on limited land (2) Fish bone meal addition treatment with fish bone meal concentrations (0%, 10%, 15% and 20%) and (3) The catfish cultivation system using the biofloc method can provide maximum results. The method used in this research is an experimental method on a biofloc pond system which consists of three biofloc ponds with a diameter of 3x3 meters. The results of this research are (1) Catfish is a fishery product that has an important prospect for development through cultivation using biofloc ponds (2) The best average value was in the treatment of adding fish bone meal with a concentration of 20% in almost all treatments except for the growth rate treatment which was highest in treatment (c) 0.73 and (3) The addition of tuna bone meal to biofloc pond cultivation can be used as a recommendation for developing catfish cultivation because it has quite promising market prospects