Asian Food Science Journal
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Food Safety Cultures: A Study of Food Vendors in Abuja Municipal Area Council (AMAC), Nigeria
No full textFood is considered safe when it is free from substances that might compromise individual or populations' health and well-being, and is realizable with appropriate food safety cultures. This study accessed 150 food vendors across four of twelve political wards of the Abuja Municipal Area Council, AMAC who consented to the exercise. Results indicated no significant relationship between location with perception and practices of vendors on food safety, which had mean scores of 0.593, and 0.139 respectively. With p value (< 0.05), there is clearly a significant difference between the options measuring food safety (yes = good, and not sure = fair), and option no (poor) having the highest observed count of 78, the null hypothesis was rejected. As a result, it was concluded that, the food safety culture of food vendors in Abuja will not deliver safe foods to consumers. High market prices of food supplies, complex/cumbersome processes involved with meeting government regulations on food safety with weighted means of 3.3133 and 2.8667 respectively, were identified as the prevalent constraints on food safety cultures among food vendors in Abuja. In assuring safety, while maintaining the benefits of food vending to both sellers and buyers, emphasis should be given in to promoting food safety rather than mere revenue generation among both vendors and local government officials who register these vendors
Effectiveness of Tick Berry (Lantana camara) in Controlling Larger Grain Borer (Prostephanus truncatus) in Stored Maize
No full textThe larger grain borer, Prostephanus truncatus is a devastating storage pest of maize and cassava which was introduced in Africa from America in the early 1980s through imports of maize. An experiment was carried out to determine the effectiveness of tick berry, Lantana camara in controlling the larger grain borer in stored maize. The experiment was laid out in a Completely Randomized Design with 6 treatments replicated 3 times. The treatments were; 1 control, 2 Actellic gold, 3. 10g Lantana camara, 4. 7.5g Lantana camara, 5. 5g Lantana camara and 6. 2.5g Lantana camara applied to 200g maize. Significant differences (p<0.001) were observed amongst all treatments with respect to mortality. The highest mortality of 100% was observed in the Actellic gold followed by 83.3% from 10g of Lantana camara at 21days after application. A significant difference (p<0.001) was also noted amongst treatments with respect to frass accumulation which translates to grain damage. At 21 days of observation, the control treatment had the highest grain damage (10.05%) followed by 2.5g Lantana camara (1.70%). No significant differences (p>0.05) were observed between 10g Lantana camara (0.18) and Actellic gold (0). Reproduction was significantly (p<0.001) inhibited by Lantana camara with failure of adults to emerge between day 21 and 42 after removal of adults. The control treatment had the highest number of adults emerging (177) followed by 2.5g Lantana camara (84) at 42 days in storage, no adults emerged in the Actellic gold treatment and no significant differences (p>0.05) were observed between 10g Lantana camara and Actellic gold. Lantana camara effectively controlled P. truncatus and the effectiveness was correlated to concentration and period of exposure. Lantana camara is recommended as a control option against P. truncatus
Mycoflora and Aflatoxin Producing Fungi from Some Storage Cereal Grains Sold in Darki Market, Wudil Local Government Area, Kano State, Nigeria
No full textAim: The study was aimed at determining the mycoflora and aflatoxin producing fungi in some storage cereals sold at Darki market, Wudil Local Government Area, Kano State. Nigeria.
Study Design: A total of thirty samples (ten samples containing 250g each of maize, millet and wheat) were obtained from storage facilities of traders in different location of Darki, market.
Place and Duration of Study: Storage facilities of Darki market, Wudil, Kano State, between May 2021 and July 2021.
Methodology: Samples were subjected to serial dilution, enumeration of fungal load using pour plate method, inoculation and isolation of fungi using direct plating method, extraction and detection of aflatoxin using thin layer chromatography and molecular analysis using PCR.
Result: Total fungal (mold) count on Potato Dextrose Agar recorded the highest count of 6.5103 in wheat sample 4 (WH4) while the least count of 2.2102 was recorded in wheat sample 6 (WH6). The fungal isolates obtained from this study were Aspergillus niger, Aspergillus flavus, Fusarium spp, Mucor spp, and Rhizopus spp. The percentage of occurrence of fungi isolated from the cereal samples was highest in Aspergillus niger (34.43%) and the least (11.48%) was recorded in Mucor spp. Extraction and detection methods revealed a blue fluorescence on the TLC plates indicating the presence of aflatoxin B in the samples. The standard calculated range of Retention factor value was between 0.58 and 0.75. After DNA extraction, the fragment size obtained by PCR reactions with primer pairs ITS1/ITS4 showed 600bp for most of the isolates. All the Aspergillus spp, Fusarium spp. and Rhizopus spp showed positivity for the molecular markers ITS1/ITS4 by having positive bands. Only Mucor spp showed negative results for ITS1/ITS4 primers and showed no band.
Conclusion: This study shows that most of the cereals were contaminated with either one or more molds but within the satisfactory and marginal limits. However, aflatoxin contamination is a threatening issue Hence aflatoxins contamination of crops at harvest conditions should be controlled to some extent by the implementation of good agricultural practices and good storage practices
Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours
No full textFlour blends of cocoyam and Bambara groundnut were produced through extrusion cooking. Response Surface Methodology (RSM) Central Composite Rotatable Design (CCRD) was adopted for the formulations. Association of Analytical Chemist procedure was used to determine the proximate composition. The main objective was to determine the effects of the processing variables; feed blend composition (X1), barrel temperature (X2), and feed moisture content (X3), on Snacks and the proximate composition (moisture, protein, lipids, fibre, ash, and carbohydrate) of the extrudate. The analysis of variance (ANOVA) showed a significance (p< 0.05) of the models fitted in describing the relationship between the input and output in its natural state. There was a non-significant lack–of–fit test. The result of the moisture showed that the model X1, X2, (linear) X12, X2 2, (quadratic) were all significant (P ≤0.05) while the interactive terms X12, X22, X32, had an anta gonistic relationship at (P <0.05). An upward increase in moisture at the linear and quadratic levels will positively affect the product quality. Moisture content ranged between 2.65 to 4.02%, protein content ranged between 3.40 to 7.01%, the ash content ranged from 1.36mg/100g to 2.33mg/100g, the fibre content varied between 0.18mgand100 to 1.94mg/100g, The ANOVA showed that the processing variables were significant (P< 0.05)
A Brief Review: Occurrence of Aflatoxins in Raw and Parboiled Rice in Sri Lankan Market
No full textContamination of both raw and parboiled rice in Sri Lankan market with Aflatoxins is a crucial health hazard as Aflatoxins are carcinogenic and immune suppressive. Parboiled rice is found to be more vulnerable for the occurrence of Aflatoxins due to the quality changes happens within the kernel during the process of parboiling. Starch inside the parboiled rice kernel appears to be a better substrate for mould growth and high moisture levels are often available within parboiled rice kernels due to improper drying. Out of the two types of parboiling practiced within Sri Lanka cottage parboiling remains safer with compared to commercial level parboiling. However, Sri Lankans has a potential risk of being exposed to Aflatoxins as a result of consuming both raw and parboiled rice contaminated with Aflatoxins
Do Women in Rural South-West Nigeria Become Pregnant with Sub-optimal Haemoglobin Concentrations?
No full textBackground: Anaemia is a major public health concern worldwide, particularly in developing countries like Nigeria. In a previous study on determinants of prenatal anaemia, we found out that the majority of our respondents had dietary iron intake below the recommended value of 27mg∕day and all of them belonged to low socio-economic class. We opined that many of our respondents could have become pregnant with sub-optimal haemoglobin concentrations.
Aim: This study was carried out to evaluate the prevalence of anaemia and the socio-economic determinants of anaemia in non-pregnant women of reproductive age in our community.
Materials and Methods: The study which was descriptive and cross-sectional, involved two hundred consenting non-pregnant women of reproductive age in Ikenne Local Government Area of Ogun State, Nigeria. Interviewer-administered questionnaires were used to collect socio-demographic information and 24-hr dietary recall data which was used to determine the dietary diversity score (DDS) and daily dietary iron intake (DDI). Using a finger prick, the haemoglobin (Hb) concentration of each respondent was determined with a Haemoglobinometer DG-300HB. Data were analyzed using the Statistical Package for Social Sciences (SPSS) version 23.
Results: The mean age of respondents was 32.04±8.99 years while the age range was 18-43years. The mean and range of Hb concentrations were 11.77±1.02 g∕dL and 8-16.67 g∕dL respectively. The prevalence of anaemia obtained from this study was 54% (mean 11.77 SD1.02). The prevalence of anaemia was highest amongst respondents who were farmers. There was a statistically significant association between Hb concentration and body mass index (BMI) p=0.009. Of the 200 respondents, 193 (96.5%) had inadequate dietary iron intake (<18mg/day). There was statistically significant association between Hb groupings and daily dietary iron (DDI) intake. P=0.003. With a mean of 2.96±0.95 food groups and range of 1.0-5.0 food groups, 95 % of respondents had low DDS (< 5 food groups). Hb concentration was also significantly associated with DDS as only 1(20%) of 5 respondents that had adequate DDS had Hb concentration below cut-off value.
Conclusion: The prevalence of anaemia in non-pregnant women of reproductive age was high in the community studied making it possible for majority of them to enter pregnancy with sub-optimal Hb concentration. The prevalence was highest amongst respondents who were farmers. The majority of the respondents had inadequate DDS and daily DDI
Multifaceted Health Benefit of Ficus capensis Fruits and Vegetables
No full textThis study was carried out to evaluate the chemical properties of Ficus capensis fruits and vegetables. Ficus capensis vegetables and fruits were separately plucked, sorted, cleaned and milled using electric blender until the desired particle size was obtained (150 - 850 microns). Analyses of the proximate, mineral, vitamins, phytochemicals and anti-nutrient contents of the vegetables and fruits were carried out using standard methods. Proximate analysis showed that Ficus capensis had a protein mean value of 6.11and 8.02 g/100 g, ash 7.63 and 2.92 g/100 g, fibre 9.82 and 6.33 g/100 g, moisture 43.28 and 45.20 g/100 g, carbohydrate 31.48 and 35.61 g/100 g and fat content of 1.68 and 1.92 g/100 g for the vegetables and fruits respectively. Mineral constituents were iron 14.24 and 11.68 mg/100 g, calcium 25.46 and 24.20 mg/100 g, magnesium 21.48 and 28.10 mg/100 g, zinc 2.42 and 5.22 mg/100 g, sodium 0.51 and 1.25 mg/100 g, potassium 126.80 and 5.01 mg/100 g and phosphorus 0.62 and 1.24 mg/100 g for the vegetables and fruits respectively. However, Ficus capensis had some anti-nutrients such as tannin 4.28 and 1.67 mg/100 g, cyanide 1.97 and 0.09 mg/100 g, oxalate 5.10 and 2.64 mg/100 g, phytate 9.26 and 7.01 mg/100g and saponin 2.97 and 1.20 mg/100 g for the vegetables and fruits respectively. The results showed that the fruits and vegetables of Ficus capensis is an underutilized fruits and vegetable with high nutrient profile especially iron which when incorporated to the diet could help to fight iron in a community with high prevalence of anemia
Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis
No full textResponse surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0mm die nozzle diameter. A central composite rotatable design with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1,, +a, was used and data analyzed by regression analysis. Results showed that proteins of noodles analogue ranged from 12.40 to 22.16%; fat content ranged from 2.98 to 6.07%; fibre content ranged from 1.80 to 2.52%; ash content ranged from 6.21 to 9.50%; moisture content ranged from 11.05 to 12.47% and carbohydrate content ranged from 48.31% to 63.65% respectively. The coefficients of determinations (R2) were high and ranged from 0.9106 to 0.9747 at 5% level. The response surface plot suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue produced from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue. 
Potential Application of Citrus Valencia Essential Oil (EO) on Three Mango Varieties and It Effects on the Quality Attributes of the Fruits
No full textIn today’s world, synthetic preservatives, pesticides, fungicides, etc., misused are a call for concern, especially in the current health-conscious generation, whose consciousness to an extent have been due to the outbreak of many unknown and doubtful diseases. As such consumers' demands for as natural as possible or organic food have pushed food scientists, processors, preservatory, etc. to look for alternative natural sources especially plant botanicals. This study, therefore, extracted essential oil (EO) from orange peels (waste) of citrus Valencia fruit by a mechanical cold-press method. The essential oil was used for the treatment of three varieties of mango fruits (Broken, John, and Julie) and which were stored at room temperature. The fruits were then sampled and analyzed for quality attributes at four days intervals, from which the result of the control and treated mango fruits showed that citrus EO could extend the shelf-life of mango fruit by retaining most of the organoleptic properties in the unripped form. And in which 0.3 and 0.4 percent of the EO in carrier oil happens to show the best quality retention, a recommended percentage is used for further findings. However, it should be noted that the treated mango fruits did not ripen and that the immediate greenish outside of the peels due to the acidic nature of the extracted oil was also soft, but not the pulp of the fruits
Nutritional Composition of Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour Blends
No full textAims: This research aimed at determining the chemical and nutritional properties of composite flour produced from wheat, mushroom and unripe plantain composite flour in order to explore its potentials in food formulation.
Study Design: The experiment followed a completely randomized design.
Methodology: Different formulations (86.67:6.67:6.67, 80:0:20 83.33:13.33:3.33, 90:10:0, 90:0:10, 93.33:3.33:3.33, 83.33:3.33:13.33, 80:10:10, 80:20:0 and 100:0:0) were obtained using optimal mixture design of response surface methodology from the blends of wheat, mushroom and unripe plantain. The proximate, mineral and vitamin contents were determined for the formulated samples. The results were further optimized using optimal design of response surface methodology.
Results: The values for moisture, ash, protein, fat, fibre, carbohydrate and energy for the flour blends ranged 8.46-11.82%, 0.80-1.87%, 8.65-14.01%, 0.95-4.98%, 0.35-0.59%, 70.04-78.64% and 354.04-381.02 kcal/100 g, respectively. The values obtained for calcium, magnesium, potassium, sodium and iron of the flour blends ranged 26.60-29.95, 0.91-4.05, 1.62-2.01, 80.50-108.14 and 0.88-1.16 mg/100 g, respectively. The values obtained for vitamins B1, B2, B3, B6 and C of the flour blends ranged 150.36-160.60, 7.10-20.25, 6.04-23.92, 7.12-7.23, and 2.02-3.05 mg/100 g, respectively. The two optimum blends that gave overall best results using nutritional compositions as dependent variables were 80:12.68:7.32 and 80:13.21:6.79 (wheat, mushroom and unripe plantain).
Conclusion: The result of the proximate and nutritional content showed that the composite flour of wheat, mushroom and unripe plantain flour is a good source of ash, protein, fat, dietary fibre and carbohydrate and relevant in food application especially in the production of baked food products especially in developing countries