Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends
No full textThis study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and divided into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). Semi-solid state method of fermentation was deployed to ferment blended samples for 96 hours. The pH, temperature and total titratable acidity (TTA) of these samples were evaluated. Fifteen microorganisms comprising 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostocmesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillusniger, Aspergillusfumigatus, Aspergilluscandidus, and Mucorhiemalis. There were notable variation in the values of pH and total titratable acidity (TTA) during fermentation. The processes of fermentation and extrusion significantly amplified the in vitro starch digestibility of the flour blends with fermented extruded samples (51.03±0.02 to 55.19±0.02mg/ml) unlike theraw flour blends (36.77±0.20 to 41.26±0.003mg/ml).The in vitro protein digestibility significantly increased with the extruded fermented samples (12.73±0.17 to 15.45±0.06mg/ml) and lowest forraw flour blends (4.57±0.29 to 5.98±0.37mg/ml). Hence, it can be concluded based from the available information from this study that fermentation and extrusion increase the in vitro starch digestibility and protein digestibility of unripe plantain and pigeon pea blends
Oats: Its Biologically Active Compounds as Functional Food Source
No full textOats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration
Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin
No full textThis research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry
Proximate Composition of Some Selected Legumes and Quality Attributes of Oils Extracted from Soybean, Oil Bean and Groundnut Seeds
No full textOil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis stenocarpa), oil bean (Pentaclethra macrophylla), soybean (Glycine max) and groundnut (Arachis hypogaea) seeds. The oil yields ranged from 2.5% in cowpea to 40.3% in groundnut seeds. Crude protein contents ranged from 20.86% in bambara groundnut seeds to 43.02% in soybean seeds indicating they are good sources of protein. Cowpea seeds had highest content (57.76%) in carbohydrate, followed by yam bean (56.54%) and bambara groundnut (51.64%), while oil bean had the lowest value of 6.92%. The physicochemical properties of the oils from soybean, oil bean and groundnut seeds were further examined since their oil yields were above 10.00%. Seventy grams of oil in each case were extracted from these legumes for these analyses. The specific gravity ranged from 0.910 in oil bean oil to 0.917 in soybean oil. Oil bean oil, with highest values in moisture content (0.75 %) and peroxide value (21.2 mg/g oil) had highest saponification number of 306.86 mg/g oil while soybean oil with lowest values both in moisture content (0.43 %) and peroxide value (9.80 mg/g oil) had the lowest saponification number of 187.94 mg/g oil. Free fatty acid ranged from 0.17 in soybean oil to 0.48 in groundnut oil. Iodine value was highest (98.22 mg/100g) in soybean oil, followed by oil bean oil (98.22 mg/100g) and was lowest (93.40 mg/100g) in groundnut oil. These results obtained highlighted the potentials of these three oils in the manufacture of soaps, cosmetics, paints, confectioneries, margarines and edible oils. The results also maintained that soybean oil exhibited the best physicochemical properties amongst them and thus could be used better as edible oil and for industrial applications
Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)
No full textThe present study was undertaken to develop an alternative idli from proso millet with horse gram and fenugreek seeds. Two types of wet batters (Batter A & Batter B) were prepared by soaking the ingredients proso millet, horse gram and fenugreek separately (in the ratio by weight 7:2:1) in excess water for 8 hours at room temperature (25±2ºC). In method A, the ingredients were soaked in excess water and whereas in method B, fenugreek was soaked in buttermilk. The soaked ingredients were ground separately with adequate amount of water using a grinder and mixed with the addition of 1% salt. The resulting batter was fermented for 10 hours at room temperature. The batter was analyzed for its microbial load (Total Plate Count, Lactobacillus and Yeast and Mold) and physico-chemical properties (height rise, pH and titratable acidity) by drawing aliquots at fixed intervals. Microbial analysis revealed maximum load at 6th hour of fermentation for TPC, LAB and Yeast growth. Suppressing activity of the organisms was seen after this stage and there was a sharp decline in microbial growth (LAB and Yeast). The pH and total titratable acidity ranged between 4.88-6.20 and 0.19–0.51% respectively. The nutritional analysis and sensorial acceptance of the idli formulated with both the batters were also studied. Both the idlis were found to have a two-fold increase in protein content and a 50% reduction in carbohydrate content when compared with the traditional rice idli. The sensory analysis was conducted with 100 untrained panelists and the results revealed that idli prepared from Batter A was preferred. A dry ready to cook idli mix was also formulated and was studied for the above said properties. The study highlights that proso millet, horse gram and fenugreek can be used as an effective alternative for preparation of idli
Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods
No full textThe effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of preschool children to obtain non-fermented sorghum/mango mesocarp/crayfish (NFSMC), non-fermented sorghum/fluted pumpkin leaf/crayfish (NFSPC), fermented sorghum/ mango mesocarp/crayfish (FSMC) and fermented sorghum/ fluted pumpkin leaf /crayfish (FSPC). Some physico-chemical properties of the blends were analysed using standard procedures. Moisture (10.22–10.99%) and carbohydrate (78.73-79.89%). The protein (15.84-16.91%), fibre (0.07-0.08%) and ash (2.07-2.15%) were within the recommended limits. Fat contents ranged from 2.00-2.16% and energy values ranged from 401.40 to 402.10 kCal. Fermentation did not significantly (p ≥ 0.05) affect the proximate composition of the products. The mineral values for magnesium (53.25-61.60%), sodium (32.06-46.30%), potassium (20.80-44.66%), calcium (198.60-230.30%) and phosphorus (98.99-101.50%) with no significant (p ≥ 0.05) difference in most of the products. The iron and copper values ranged from 10.03-17.09% and 0.42-1.43% respectively. Mineral ratios for the products ranged from 0.74 – 2.19 for Na/K, 1.96 – 2.71 for Ca/P and 3.69 – 5.07 for Ca/Mg. The tannins content ranged from 20.23 to 51.51 mg/100 g, phytate (7.25-22.16 mg/100 g), oxalate (5.50 to 14.37 mg.100 g), pH (6.20 to 7.80) and beta-carotene ranged from 724.50 - 1215.40 µg/100 g with significant (p<0.05) difference between the blends. The molar ratios of the blends, except NFSMC, indicated good potential for mineral bioavailability
Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges
No full textVarious wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The goal of this study is to extend the shelf life of harvested oranges by the application of Aloe Vera wax, paraffin wax and polyethylene film to evaluate the treatment that will enhance physico-chemical parameters as well sensory characteristics. Other parameters examined were weight loss, pH, Total sugar (brix), Total solid, ash, moisture and vitamin C content. Results indicated that weight loss was observed across samples, however the weight loss was least with Aloe vera coated oranges which showed a significantly higher weight value (170.57 gm) after 3 weeks of storage. Sensory profile results showed that Aloe vera coated oranges had higher color and overall acceptability scores of 6.65 and 7.20 respectively. Also, the aloes vera coated oranges showed higher vitamin C content (24.15 mg/100 ml), indicating that oranges coated with Aloe vera gel prevented the deterioration of vitamin C during the period of storage
A Review on the Use of Honey in the Treatment of Wound Infection
No full textHoney is a sweet substance made by bees using nectar from flowers. Honey is of different types, but the Apis mellifera is the one most commonly used, consumed by people and collected by bee keepers. The flower from which bees gather nectar, determines the colour, chemical composition, flavour and aroma of the honey. The use of honey in folk medicine has been practiced since ancient times and has more recently been rediscovered by medical researchers for its use in dressing acute and chronic wounds, particularly where conventional modern therapeutic agents have failed. The wound healing property of honey is due to its antibacterial activity; the ability to maintain a moist wound condition, the high sugar content which hinders microbial growth, the high viscosity which help in providing a protective barrier to prevent infection, the immunomodulatory property which helps in wound repair, the enzymatic production of hydrogen peroxide and the high osmolarity which draws fluid out of the wound bed to enable an outflow of lymph, as occurs with negative pressure wound therapy. Different scientists reported honey, as having one of the most powerful inhibitory effect with regard to sixty species of bacteria. Although the inhibitory activity of honey has been established against wide spectrum of bacteria, it differs depending on the type of honey. Under different concentrations, honey has been reported to be active against a number of bacterial pathogens such as (Escherichia coli, Pseudomonas aeruginosa, Klebsiella, Salmonella, Shigella, Enterobacter and Coagulase positive/ negative Staphylococcus etc.) isolated from wounds
The Outbreak of Foodborne Disease by Pathogenic Enterobacteriaceae Antimicrobial Resistance - A Review
No full textChemicals, bacteria, viruses, and parasites can cause contamination of food. The general signs and symptoms of food poisoning include vomiting, diarrhea, headache, abdominal cramps, and fever. Paralysis and death could occur in severe infection. Most cases of food poisoning in Saudi Arabia are caused by the Enterobacteriaceae family of bacteria which is comprised of Shigella, Salmonella, and Escherichia coli. Most medications that are used to treat infections that are caused by these bacteria have become ineffective due to resistance. Escherichia coli reaches intestines due to fecal-oral contamination, consuming contaminated food, animal products, and water. Affected individuals present with fever, bloody diarrhea, vomiting, kidney failure, and hemolytic uremic syndrome. Some strains do not cause fever. Food hygiene is the best way of breaking the transmission cycle of Escherichia coli. Salmonella typhi is the causative agent of typhoid fever. The clinical picture of the affected individuals includes typhoid and non-typhoid symptoms. Typhoid symptoms include high fever, stomach pain, weakness, cough, diarrhea, and loss of appetite. On the other hand, non-typhoid signs are comprised of fever, septicemia, and prostration. Food contamination by Shigella spp. culminates in fever, cramps, diarrhea, and bloody stool. The microbe gets into healthy humans through contaminated food, tools, and water or via direct contact (like in sexual intercourse). Effective management of food poisoning entails rehydration, use of antibiotics, and encouraging adequate rest for the affected patients. One challenge that is likely to hamper the current treatment modality is the microbial resistance that the microbes have gained. Thus, new drugs have to be developed. The objectives and aims are to investigate the current biohazard of these types of microbes on foods and human safety in the Kingdom of Saudi Arabia and across the world, as well as to identify mutated and antibiotic-resistant types
Variation in the Proximate Composition, Amino Acids Content and Fatty Acids of Thai Pangus (Pangasianodonhypophthalmus) Fish Depending on Size
No full textThe nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, and 2.5 kg showed that the moisture content was decreased whereas the protein content was increased with the increment of fish weight. The protein content was the highest 16.60% in 2.5 kg size fish and the lowest content 14.75% was in 0.5 kg size fish. The lipid content was found to increase significantly (P≤0.05) with the increment of fish weight. There were eight essential and nine non-essential amino acids available and the contents were found to increase with the increment of fish weight. The content of essential amino acids was the highest (14.43 g/100 g fish muscle) in 2.5 kg size fish while the lowest (7.79 g/100 g fish muscle) in 0.5 kg size fish. Total 13 fatty acids were detected in fish oil among which oleic acid content was the highest (44.55% to 47.10%) followed by palmitic acid (25.78% to 36.39%), however, the ω-3 polyunsaturated fatty acids contentwere very poor. The saturated fatty acids content were found to increase whereas the polyunsaturated fatty acids content were found to decrease with increasing the size of fish. So, the findings of this present study reveal that the muscles of Thai Pangus fish are considered as highly nutritive and healthy