Asian Food Science Journal
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Effect of Feeding Albino Rats with Acha-Orange Fleshed Sweet Potato Blends on the Blood Glucose Level and Hematological Parameters
No full textAims: To investigate the health and the physiological status of farm animals.
Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control.
Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture and Life Sciences, Federal University Wukari between February 2022 and May 2022.
Methodology: The orange fleshed sweet potato flour was mixed with ACHA flour separately at different proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100) while one hundred percent (100%) acha flour and orange-fleshed sweet potato was used as the control. Bone meal (10%), blood meal (10%) and salt (5%) were added to each sample. The albino rats were kept in a cage in five (5) segments, and the blends were fed to the rats for 21 days and 100g of the formulated feed were weighed into plates in each segment. The daily weight of the albino rats was measured. Evaluated bioassay parameters including feed and water intake, and body weight. Hematological properties including hemoglobin, red blood cell, white blood cell, mean cellular volume, mean cellular hemoglobin, and mean cellular hemoglobin concentration of the albino rats were also measured.
Results: The result of feed intake/weight gain revealed that the rats fed with 0% OFSP showed the highest values for 21 days. The kidney, liver and heart weight of the albino rats decreased from1.23 to 1.05, 5.65 to 2.65 and 1.28 to 0.23g, respectively, while the carcass increased from 104.55 to 111.55g upon OFSP substitution.
Conclusion: The result of this study revealed that locally available food commodities such as ACHA and orange fleshed sweet potato can be utilized to produce a protein-rich complementary food capable of combating malnutrition among children. A protein and carbohydrate-rich weaning food comparable to commercial weaning food (cerelac) can be strategically formulated from the blends of ACHA and orange-fleshed sweet potato (75:25)
Effect of Composite Flours of Finger Millet, Bambara Groundnut and ‘Khain’ (Lecaniodiscus Cupanioides) on Blood Glucose Response, Lipids, and Liver Enzymes of Alloxan-Induced Diabetic Rats
No full textAims: This study is aimed at determining the effect of composite flours of Finger millet (Fm), Bambara groundnut (BGN) and ‘Khain’ (Kh) (Lecaniodiscus cupanioides) on the blood glucose response, lipids and liver enzymes levels of alloxan-induced diabetic rats.
Study Design: The experiment was designed using one-way analysis of variance (ANOVA).
Place and Duration of Study: Department of Food Science and Technology and Department of Home Science Nutrition and Dietetics,University of Nigeria, Nsukka. Enugu State. May 2019 and July 2019
Methodology: Sixty rats were grouped into ten groups (six rats per group), housed individually in metabolic cages and were fed commercial rat chow for two weeks. After inducement with alloxan, eight groups of diabetic rats were fed with the composite flours [FK1 (95% Fm/5% Kh), FK2 (90% Fm/10% Kh), FB1K1 (95% [90% Fm/10% BGN]/5% Kh), FB1K2 (90% [90% Fm/10% BGN]/10% Kh), FB2K1 (95% [80% Fm/20%bBGN]/5% Kh), FB2K2 (90% [80% Fm/20% BGN]/10% Kh), FB3K1 (95% [70% Fm/30% BGN]/5% Kh), FB3K2 (90% [70% Fm/30% BGN]/10% Kh)] for four weeks while the two control (positive and negative) groups continued on commercial rat chow for four weeks also. The blood glucose response, blood lipids, total serum protein, albumin, urea, creatinine content, and liver enzymes were determined in the rats. The flours of Finger millet, Bambara groundnut and ‘Khain’ were analyzed for dietary fibre (DF) and phytochemical content.
Results: The total DF was higher (12.615 %) in finger millet and lower (5.375 %) in BGN. Khain had a value of 10.31 % total DF. Phenol content of samples ranged from 37.99 mg/100g for khain seed flour to 36.09 mg/100g in finger millet and tannin content of the samples ranged from 2.22 - 2.28 mg/100g. The diabetic rats groups fed with composite flours had significant (p<0.05) reduced blood glucose levels (60-86 %) compared to the positive control group (35 %), significantly reduced liver enzymes levels were observed in blood of diabetic rats groups fed with composite flours when compared to positive control group, diabetic rats groups fed with composite flours also showed weight loss, Total Cholesterol values of 149.62 – 235.3mg/dl, Triglycerides (97.96 – 153.72mg/dl), High Density Lipoprotein-Cholesterol (46.91 – 72.53mg/dl) and Low Density Lipoprotein-Cholesterol (73.45 – 153.38mg/dl) values. Urea and creatinine values of the diabetic rats groups fed with composite flours were within acceptable range.
Conclusion: The reduced blood glucose and liver enzymes levels in blood of diabetic rats fed with composite flours showed that composite flours of Finger millet, Bambara groundnut and ‘Khain’ have the potentials to be used as dietetics for the prevention and management of hyperglycemia
Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination
No full textGerminated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould content, functional, cooking and sensory properties of the GBR were compared to non-germinated brown rice (BR) and non-germinated parboiled milled rice (MR) which were used as controls. The results showed that germination temperatures did not significantly affect (p<0.05) the parameters analyzed. The germinating conditions did not encourage the growth of moulds. The foaming capacity (55.73%), foam stability (43.11%), water absorption capacity (1.24 g/g), and oil absorption capacity (1.07 g/g) of BR did not differ significantly (p<0.05) from that of MR but they increased significantly in GBR to the range of 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, and 1.95-3.08 g/g respectively. These values were significantly higher (p<0.05) at germination duration of 36 h than 12 h. The bulk density (0.93 g/cm3) and swelling power (6.78 g/g) of BR did not differ from that of MR but they decreased significantly (p<0.05) in GBR to the range of 0.61-0.90 g/cm3 and 2.67-4.70 g/g respectively. Much significantly lower (p<0.05) values were obtained at a germination duration of 36 h. The cooking time was least in MR (11.0 min) against BR (18.0 min) and GBR (12.0-15.0 min), and the water uptake ratio (g water/ g rice) was also least in MR (2.00) against BR (2.19) and GBR (2.20-2.37). MR and GBR germinated for 12 h were accepted while BR was rejected
Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato
No full textOptimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutritional composition of the fresh and dried samples was determined using standard methods. A three-factor central composite rotatable design (CCRD) was used to study the effects of blanching time (X1), blanching temperature (X2), and drying temperature (X3) on the beta-carotene content of the orange fresh sweet potato. Fourteen experimental combinations were produced with six replicates at the center point to generate twenty (20) runs. The sweet potato was blanched at a temperature range of 60-900C for 3-5 minutes and dried at a temperature ranging between 70-800C. the result showed that the beta-carotene content of fresh sweet potatoes was 8403µg and dried ones ranged from 4401µg to 2826µg. Sweetpotato processed for 3mins (blanching time), at 900C (blanching temperature) and 700C (drying temperature) produced the maximum beta carotene. The experimental data was fitted to a second-order polynomial equation using multiple regression analysis and the quadratic model was highly significant (p<0.05)
Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods
No full textThis study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning. They are processed into Suya meats prepared with 4 different natural antioxidants (black pepper (Piper nigrum), green tea (Camellia sinensis), roselle (Hibiscus sabdariffa L.) and clove (Syzygium aromaticum) and preserved for four weeks. The samples were evaluated for chemical composition, organoleptic properties, microbial loads and storage period. Data collected were analysed using a factorial arrangement of 2x3x4. The results showed that natural antioxidants significantly (P<0.05) influenced all parameters measured except dry matter with the highest value of CP (60.28%) observed in Suya samples spiced with black pepper. There were significant (P<0.05) in all the parameters evaluated using different processing methods. Breed had no significant (P>0.05) on organoleptic properties. Significant (P<0.05) effect was observed on colour for processing methods with the highest value 5.18 in scalding. Natural antioxidants had significant (P<0.05) on organoleptic properties except for flavor while Suya spiced with clove was rated highest on overall acceptability (6.60). However, breed had no significant (P>0.05) on all the microbial counts of Suya samples. Scalding had the lowest (P<0.05) values for all the microbial parameters measured. Natural antioxidants significantly (P<0.05) affect all the parameters evaluated with the highest total bacterial count (TBC) 9.34x106, total coliform count (TCC) 9.21x104 and total yeast count (TYC)10.23x103 in the control while the lowest counts of TBC, TCC and TYC in the samples spiced with clove were found as (4.31x106), (5.26x104) and (5.46x103), respectively. Storage for four weeks had higher significant (P<0.05) values in all the parameters measured than those evaluated for microbial loads at 0 day. It is therefore concluded that, samples spiced with clove had lower microbial loads which tend to enhance shelf-life and were most acceptable for consumption. 
A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers
No full textThe paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. The IonPac CS12A and IonPac AS12A analytical columns were respectively used for the separation of ammonium (NH4+), calcium (Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+) as far as cations were concerned, and chloride (Cl) and sulfate (SO42-) in the case of anions. The measurements of pH and electric conductivity of fluids were respectively done with a pH-meter on the one hand and a conductivimetre on the other hand. Solutions from cooked maize are rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low electric conductivity. This fluid has a pH of 6.15. It is made of about 92% of water. Left-over-water from cooked maize and from cooked beans have very close chemical characteristics. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in detail, some particularities are present. The end-of cooking solutions of maize have higher amounts of sodium and chlorides, this joined with a higher electric conductivity. Concerning solutions from cooked beans, they have higher amounts of the different macro elements, and a lower electric conductivity. The recycling of end-of cooking solutions of maize must gainfully become for the nutritionists a favorable target for the future, and this due to the numerous nutrients contained. According however to the results obtained in the case of the present studies, the left-over-water from cooked maize can be gainfully use as fertilizers. Using it as manure requires an earthing-up directly after its application in other to avoid the loss of sulfur and nitrogen through gas emanation. Consuming solutions form cooked maize as herbal tea could be an excellent way to recycle the nutrients that have diffused from the seeds during the cooking process
Assessment of Complementary Feeding Practices and Nutritional Status of Children (0-24 months) in Akuku Toru Local Government Area of Rivers State, Nigeria
No full textThis study was carried out to assess complementary feeding practices of under-five children in Akuku Toru Local Government Area of Rivers State. A cross-sectional descriptive survey research was adopted for the study. The population for the study consisted of nursing mothers with children (0-24 months) attending their normal health services in seven (7) major primary health care centres in Akuku Toru Local Government Area, Rivers State. A sample size of 210 nursing mothers was selected for the study. The instrument used for data collection was a self-structured questionnaire titled “Assessment of Complementary Feeding Practices of Children Questionnaire”. The questionnaire was validated by three validates. Data generated using the research instrument was analyzed using frequency, percentages and mean. The findings obtained showed that most nursing mothers initiate complementary feeding at early age and their reasons often times are pressure from their family members who do not understand the benefits of adequate breast milk and pressure from employers to resume work. Majority of the sampled nursing mothers in the study area prefer cereal/grain, fruits, vegetables, yoghurt and custard over other complementary foods used in nursing a child. Majority of the respondent agreed that the nutritional status of infants introduced to complementary foods at their early stage of development is usually underweight, stunting and wasting. It was also established that inappropriate complementary feeding practices adopted by nursing mothers in the study areas has significant effect on the nutritional status of their infants. Therefore, the study recommends that there is need for promotion of women’s health and nutrition as a strategy that will benefit child nutritional status. Interventional programmes should target poorer household and mothers with lower educational level to improve complementary feeding practices of mothers. Developmental programmes should focus on empowering women in rural communities by improving of household income through creation of employment and access to credit facilities that will enable women engage in sustainable means of livelihood
Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends
No full textProduction and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with other ingredient (fat, salt, baking powder and sugar) and evaluated for chemical composition, physical and sensory properties. The moisture, ash, protein and carbohydrate content decreased from 14.79-9.03, 2.37-2.17, 16.85-15.5 and 58.08-56.70, while the fat and fibre content increased from 5.67-8.99 and 0.40-0.90 respectively with increased in the level of mango seed kernel flour addition. Minerals and vitamins content result indicated increasing level of potassium, magnesium, vitamin A and vitamin K (256.31-486.43, 11.26-12.35, 0.01-0.07 and 0.02-0.51mg/g) respectively with increased in mango seed kernel flour. While decreased level of calcium and vitamin C were 1.10-0.66 and 1.65-1.27 with increased mango seed kernel flour addition. Physical properties result indicated a decreased in the weight, height diameters, thickness and break strength 24.95-21.90, 3.15 - 2.85, 5.25 - 4.85, 1.15 - 0.75 and 1.45-0.30 respectively, spread ratio and volume 5.25-6.25 and 21.66-22.91 of the biscuit sample increased with increased in mango seed kernel flour addition. In sensory evaluation, biscuits containing 10% mango kernel flour had the highest sensory score for all sensory attribute. The biscuit blends were generally accepted up to 15% but most preferred and accepted blend biscuits is that of the 100% acha and 100% wheat flour. The mango seed kernel incorporation had significant effect and could contribute to the improvement of the flour blend biscuits
Effect of Rice Value Chain Programme on Rice Production in the Gambia
No full textThis study on the effects of rice value chain programme on rice farmers’ production was conducted in the Central River Region of the Gambia. The objective of the study seeks the effect of the rice value chain programme on rice farmers’ production in Central River Region of The Gambia. The instruments used for data collection was Focus Group Discussion and In-Depth Interview. The study selected two (2) of the districts from Kuntaur Local Government Area and three (3) from Janjanbureh Local Government Area using purposive sampling technique after which simple random sampling technique was used to select sixteen (16) villages out of which three hundred and eighty-four (384) farmers were randomly selected for the study. The data collected was transcribed for all the focus group and interview comments, the comments were rearranged to have answers which were grouped together for each interview protocol. The findings revealed that, farmers benefitted from the rice value chain programme through interventions such as; available improved seed varieties and fertilizer which have improved rice production. However, challenges still exist in the form of insufficient fertilizer, seeds and market structures. From these findings, it is recommended that Non-Governmental Organizations and investors should supplement government efforts by providing sufficient and quality inputs (seed/fertilizer/machinery) and credit facilities to the rice farmers at a subsidized rate and on time and strengthen the linkages between farmer groups/cooperatives with buyers (Producer-Buyer linkage) for easy market access
Fermentation Practices and Microbiological Profile of Fermented Cacao Beans (Theobroma cacao) from Mvila Division, South Region, Cameroon
No full textFermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of different grades. In order to improve the quality of commercial cocoa in the division of Mvila, the aim of this study was to assess the fermentation practices and the microbiological profile of fresh fermented cocoa beans. For this purpose, a survey on the fermentation techniques of the cocoa sector was firstly done with 75 producers. Thereafter, samples of fermented and dried cocoa beans from different producers were collected for commercial quality assessment (grades, impurities rate and water content). Producers with cocoa beans of good quality were retained and the microbial (LAB, yeast enumeration and characterization) quality of their fresh fermented cocoa were monitored after fermentation. The results obtained on the post-harvest treatment techniques of cocoa beans revealed that the technical itinerary is respected with 100% of producers who put the pots in incubation before fermentation. In addition, fermentation techniques are practiced by 87,5% of producers and take place for 6 days long (in 95 %), notably fermentation in wooden box (47.5%), fermentation in heaps (32.50%). According to the commercial quality, the localities of Melane and Nkoemvone have good quality (Grade=1) cocoa with a rate of brown beans of 95.4% and 94% respectively. Lactic acid bacteria, acetic bacteria and yeast were presents in all fresh cocoa beans with the final load of 1.17 × 107 CFU/g, 1.87 × 105 CFU/g and 5.60 × 106 CFU/g respectively. The fermentative capacity revealed that among the 13 isolates of yeasts, 11 were alcohol producers. This study shows that these microorganisms are responsible for the good fermentation of cocoa beans. It would be judicious to make molecular identification of these strains and to use them as a starter for the controlled fermentation of cocoa