Asian Food Science Journal
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Persistent Microbial Contaminants in Hawked ‘OGI’ and Public Health Concerns in COVID-19 Era
No full textAim: The guarantee of quality and safety of foods and all the agents involved in the processes of the food chain in the covid times is of public health concern. This study aimed to evaluate the safety quality of street vended ‘Ogi’ from selected Street hawkers in Iwo, Nigeria in light of the present COVID-19 pandemic.
Study Design: The experimental design used is completely randomized.
Methodology: Vendors from five locations were randomly selected to procure samples. pH, total titratable acidity (TTA), microbial loads, identification of isolates, and storability studies were carried out using standard methods.
Results: pH ranged from (4.1 to 6.3); TTA (0.6 to 0.75 %) for raw ‘Ogi’ slurry. All the ‘Ogi’ samples were contaminated. Counts ranged from (2.6x107 to 1.3x108 CFU/g); (5.6x106 to 2.0x107 CFU/g); (5.2 to 7.2x107 CFU/g); (6.2x106 to 6.1x107 CFU/g); and (1.2x105 to 4.4x106 CFU/g) for total viable (TVC); Staphylococcal; Salmonella-Shigella; Lactobacillus and fungal respectively. pH of cooked ‘Ogi’ ranged from (4.2 to 6.1); TVC and Salmonella-Shigella count ranged from (2.3to 8.5x 106 CFU/g), (1.7 to 3.3x 106 CFU/g); (5.8x106 to 1.5x107 CFU/g), (3.1 to 7.9x106 CFU/g); and (6.6x106 to 1.6x107 CFU/g), (4.0x106 to 1.0x107 CFU/g) for days 1, 2 and 3 respectively.
Conclusion: Even after ‘Ogi’ is cooked, there is still a high probability of survival of some pathogens in this functional food, and consumption could result in gastro-intestinal disorder, thereby creating a food safety concern for consumers who may have other health challenges
Effects of roasting and γ-irradiated Peanuts on Toxicological Parameters of Wistar Rats
No full textEffects of roasting and γ-irradiated (2, 4, 6, 8, and 10 kGy) peanuts on toxicological parameters were evaluated through feeding of Wistar rats fed for a period of eight weeks. Physical appearance, body weight, hematological, serum biochemistry and tissue pathological parameters were determined using standard methods. During the eight weeks, Wistar rats showed good physical appearance and steady weight gain, and no mortality was recorded. Haematological analysis of the Wistar rats gave no indication of anemia; packed cell volume (41.09-46.14%), haemoglobin concentration (14.01-14.80 g/L), red blood cell (11.58-12.87 µ/L), mean corpuscular volume (30.58-37.85 fl), mean corpuscular haemoglobin (11.22-12.23 pg.). Serum blood parameters including albumin, globulin, creatine and blood urea nitrogen of Wistar rats fed with rat pellet, non- and γ-irradiated peanut were not significantly different. However, total protein (4.99-5.38 g/dL), cholesterol (55.67-60.50 mg/dL), alanine amino transferase (62.56-66.56 IU/L) and aspartate amino transferase (80.50-85.50 IU/L) increased significantly (p<0.05) during the period of evaluation. Histopathological examination of heart, liver, lungs, intestine, and spleen revealed diffuse mild degeneration of seminiferous tubular epithelium, mild congestion of hepatic sinusoids, mild hyperplasia of goblet cells and infiltration of the lamina propria by eosinophil and lymphocytes, and sub-capsular edema. Roasted γ-irradiated peanut did not cause changes of any toxicological significance in Wistar rats
XRD and SEM, ED Analysis of Solar Dried Vegetables
No full textThe practical application of an analytical scanning electron microscope with an EDS system – microanalysis for examining the ash elemental composition of vegetable crop selection was considered. Morphology and surface analysis through XRD and SEM. The content of 14 basic elements (in weight percent) in the mineral component of vegetables was investigated. In the vegetables the accumulation order of the elements is the following: Ca >K >P >Mg >Si >Se >Fe >Mo ≈ S ≈ Cl ≈ Zn >Na >Al. The vegetables are rich in macro – and microelements. In the selecting procedure, vegetables with a high concentration of the components are recommended. The enhanced levels of key macro- and microelements such as Ca, K, P, Mg, Mo, S, and Cl indicate the possibility of developing functional products based on the examined vegetables for dietary enrichment
The Utilization and Preservation Practices of Jute Mallow (Corchorus olitorius) in Western Kenya
No full textBackground: Jute mallow (Corchorus olitorius) is a nutritious African leafy vegetable that is grown and consumed by local communities in Kenya. However, despite its nutritional superiority, its utilization is limited primarily due to its seasonality.
Aim: This study sought to document the utilization and preservation practices of jute mallow in Western Kenya.
Methodology: A cross-sectional study, that involved a household survey (n =139), of jute mallow producers in Kakamega County of Western Kenya, was conducted.
Results: Half (50.4%) of the households sourced their vegetables from their farms, while 37.4% sourced them from roadside vendors during the dry season. Jute mallow was mainly (57.6%) consumed as an accompaniment with other vegetables including African Nightshade and Amaranth. Approximately half (52.51%) of the households, employed a method of preservation. There was a significant association (p = 0.01) between age and preservation practices, where middle-aged people (35-50 years) had a higher likelihood of employing a preservation method. Women were also significantly (p = 0.024) more likely to preserve vegetables than men. Sun drying was practiced by 15.8% of the study population, 18.7% practiced fermentation, while 18% practiced both fermentation and sun-drying. The methods of sun-drying were well developed, where prior blanching, was incorporated by 33.3% of the participants. Sun-drying extended the shelf-life of jute mallow by 4.02 ± 3.151 months, while fermentation was 7 days. The leaves of both forms of preservation had relatively high acceptability ratios to the fresh forms at 40% and 48% for fermented and dried forms, respectively.
Conclusion: There is a huge potential for low-cost preservation methods in ensuring the availability of jute mallow. However, it is necessary to investigate the viability of these methods on the nutritional quality and safety of jute mallow to improve food security
Effect of “Uchakiri”(Vitex doniana),“Uturukpa” (Pterocarpus santalinoides) and “Ewa” (Solanum americanum) Methanoic Extract on Iron Status of Rats
No full textBackground: Iron deficiency anaemia is a hidden hunger which can affect at every stage of human development especially pregnant women and children.
Aim: The study was carried out to ascertain the effect of “ewa”, “uturukpa” and “uchakiri” on iron status of rat.
Methods: The vegetables were purchased from Oriemba market Akpugo in Nkanu West Local Government Area of Enugu State. The vegetables were trimmed, washed with deionized water and drained. The vegetables were ground using electric blender. Methanolic extraction was done using a modified method. All the analysis were carried out using a standard method.
Results: The results obtained were 2.67-3.52 mg iron, 0.52-0.89 mg copper, 1.56-7.43 mg zinc, 2.42-120.70 mg calcium 10.16-39.10 mg magnesium, and 68.80-90.40 mg potassium. The mean serum ferritin, haemoglobin, packed cell volume and RBC all increased gradually after consumption of leaves extract.
Conclusion: The result showed that ethanol leaf extract of Vitex doniana, “ewa” and “uturukpa” posseses anti-anemic potentials that are capable of reducing the risk of iron deficiency anemia in the society
Bioactive Compounds, Amino Acid Content/Score of Composite Wheat, African Walnut, Moringa Biscuits
No full textMoringa and African walnut seeds were processed into flour and evaluated for tannin, total phenol and anti-oxidant activity. Different formulations of wheat, African walnut and Moringa seed composite flour (A: WHF 100%: AWF 0;MSF 0, B= WHF 77.5%:AWF 20%: MSF 2.5%, C=WHF 75%: AWF 20%: MSF 5.0%, D= WHF 72.5%: AWF 20%: MSF 7.5%. E = WHF 70%: AWF 20%: MSF 10%, F = WHF 90%: AWF 0 : MSF 10%, G = WHF 80% : AWF 20% : MSF 0 ) were used in the production of biscuits. The Amino acid content of the prepared biscuits were determined and the Amino acid score using Hens egg and FAO standard to evaluate protein quality. Results reveal that Tannin and Total phenol content of African walnut flour was significantly higher with values 49.82mg/100g and 54.90mg/100g respectively, with Moringa seed flour having an anti-oxidant activity of 60.55%. Amino acid content of the biscuits showed that glutamic acid was higher in all the samples ranging from 10.96 – 12.33g/100g. Amino acid score results indicate that the amino acid content of the composite biscuits were higher than the FAO standards for adults above 18years
Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends
No full textSnacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the effects of feed blend composition (X1), barrel temperature (X2), and feed moisture contents (X3) processing on the antinutrients composition of the composite flour blends. The responses were tannin, oxalate, phytates, and trypsin inhibitor. From the results, the tannin content ranged from 0.00 mg/100 g to 0.03 mg/100 g, oxalate 0.18 mg/100 g to 0.25 mg/100 g, phytate 0.23 mg/100 g to 0.69 mg/100 g and trypsin inhibitor 0.12mg/100g to 0.19mg/100g. These studies showed a significant difference (P≤ 0.05) for all the processing variables on all the responses. The studies show that high temperatures and low moisture content have the optimum effects on the antinutrient content
Production and Nutritional Charactistics of Gowe Flour, a Traditional Fermented Food Produced from Corn in Benin
No full textThe objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that the pH, the dry matter and the proteins decrease during the fermentation. After 12 hours of fermentation, the dough obtained showed on average a pH of 3.9, an acidity of 13.31%, a moisture content of 67.15% and a protein content of 9.18%. Moreover, the evaluation of the nutritional characteristics revealed that gowé was richer in magnesium than in calcium and iron. In addition, the introduction of the drying system in the gowé production technology made it possible to obtain a product in the form of a biscuit with a pleasant aroma, which was ground by a disc mill to obtain the gowé flour. Analyzes showed that this flour had a pH of 3.95 with a moisture content of 9.7%. It contained proteins, calcium, iron and was richer in magnesium with a content of 73.72mg/100g. Statistical analysis of the data obtained indicated that apart from the dry matter, there was no significant difference (P≤0.05) found between the fermented dough and the gowé flour. This drying technology therefore makes it possible to maximize the nutrients and can therefore be recommended to producers
Nutritional Quality of Sempol with Different Meat Variants
No full textAims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol.
Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol.
Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing.
Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb.
Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists
OSMO-Microwave Drying of Pineapple (Ananas comosus) Slices: Mass Transfer Kinetics and Product Quality Characterization
No full textThis present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-dried (ODMWD) products. Three slice thicknesses (0.5, 1, and 1.5 cm) and three concentrations of osmotic solution (40, 50, and 60 °Brix) were used. The mass transfer kinetics (moisture reduction behaviour, weight loss, solid gain), physicochemical properties (color, TSS, pH, titratable acidity, vitamin C, and total sugar), and total phenolic content of pineapple slices were analyzed. During osmotic dehydration, the moisture reduction behaviour of 0.5 cm slices was faster in all osmotic solutions, whereas water loss and solid gain were higher for all slices treated with 60 °Brix. Both slice thickness and concentration of the solution significantly affected the color of OD pineapple slices. For ODMWD products, total soluble solids (TSS), pH, ascorbic acid content, total sugar, and total phenolic content increased for all slice thicknesses with an increase in osmotic solution concentration, whereas titratable acidity exhibited the opposite result. The rehydration ratio was higher in 0.5 cm slices for all solution concentrations. According to the finding, pineapple fruits can be dehydrated by using 60 °Brix solution concentration with 0.5 cm slices for making dehydrated pineapple fruit, and osmotic dehydration followed by microwave drying of pineapple fruit could be used for value-added processing products