Asian Food Science Journal
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A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours
No full textThe effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the proximate composition of the flours used in this study. Three LSF namely Brachystegia eurycoma, Detarium microcarpum, and Mucuna sloanei flours were used in this study. The LSF were added differently at 0 and 2% to wheat, maize and cassava flours on dry weight bases, the 0% addition served as the control. The viscoelastic properties were determined using Rapid Visco Analyser (RVA). The results showed that the LSF significantly affected the pasting properties of the wheat, maize and cassava flours. The LSF significantly increased (p>0.05) the breakdown, final, trough and peak viscosities of the wheat and maize flours. However, the LSF significantly (p>0.05) reduced the peak, breakdown and setback viscosities of cassava flour compared to the control
Physicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)
No full textThe present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios while the formulated flours were subjected to various analyses including proximate composition, functional properties, vitamins and microbial evaluation and consumer acceptability. The results revealed the following ranges in the proximate parameters: moisture (6.45 – 10.46%), protein (10.26 –19.64%), fat (3.89–11.42%), ash (1.48 – 2.69%), crude fiber (1.94–3.72%), carbohydrates (56.09 – 72.06%), and energy (363.52 – 405.64 Kcal). The functional properties of the formulated breakfast cereal were bulk density (0.65-1.14 g/cm3), water absorption capacity (70.45-82.45 ml/g), swelling index (7.05-10.95%), solubility (73.55-88.84%), and viscosity (22.96-38.84 cP). Appreciable quantities of vitamins were present in the formulated breakfast cereal including vitamins C, B1, B2, B3, and folic acid. The sensory evaluation on the formulated breakfast cereal revealed that sample F (5% Malted sorghum flour + 65% Unmalted Sorghum flour + 30% Soybean flour) was rated the highest in terms of appearance, taste, and overall acceptability. The comparative advantage of this formulated cereal meal is that the ingredients used (soybean, sorghum, Bambara groundnut and groundnut) are easily grown in the tropical areas with high yield and are locally available
Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours
No full textAim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread.
Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (<250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined.
Results: Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (p<0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability
Proximate Composition, Phytochemical, Mineral and Sensory Analyses of Moringa oleifera Enriched Bread
No full textAim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio.
Methods: Proximate, phytochemical, mineral content and sensory evaluation of the bread samples were determined using bread made from 100% wheat flour which served as control.
Results: Result for proximate composition showed a progressive drop (p<0.05) in the fibre content of the enriched bread samples with decreasing level of enrichment. The energy value of the bread samples ranged from 392.73 to 394.32 Kcal. For crude protein, sample with 4% moringa enrichment recorded the high protein content which recorded a value of 12.89 %, which was significantly different (p<0.05) from other samples. The sample with 4% moringa enrichment recorded the highest ash content value of 2.67 % and was significantly different (p<0.05) from the other samples. Result of sensory evaluation using a nine-point Hedonic scale showed that enriched bread samples recorded 5.10 to 7.65 for appearance, 5.45 to 6.85 (aroma), 5.35 to 7.75 (texture), 5.55 to 7.70 (mouth feel) and 5.55 to 7.60 (general acceptability).
Conclusion: The enrichment of bread products could be best achieved at moringa levels of 2 % and 4%
Benzoic Acid Based Beverages: Health Implications
No full textSoft drinks nowadays are becoming an important part of the modern diet consumed in many communities worldwide and are available in the market virtually in the same form almost anywhere around the globe. Additives such as antioxidants and preservatives are usually added to soft drinks to increase their shelf life. Several acids such as benzoic and ascorbic acid are used in beverages to prevent oxidation and degradation of matrix. Literature documented that combination of these preservatives in soft drinks results in benzene formation. Moreover, benzene has long been reported to inflict many public health problems. This review elucidated different health consequences such as hematological, neurological, reproductive and carcinogenic effects of exposure to benzene. Liver and kidney derangements were also reported from different epidemiological and experimental studies. Therefore, we suggest that combination of ascorbic acid and benzoic acid in beverages should be avoided by small scale and industrial manufactures. A closer monitoring of these preservatives in beverages by regulatory agencies is highly needed
Moisture Sorption Characteristics as Influenced by Application of Hurdles in Dambu-nama Production
No full textMoisture transfer characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1); DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2); DN + 0.3% citric acid +2% salt + 2% sugar (DNC0.3) and a control DN without citric acid , salt or sugar (DNC0) were produced and subjected to moisture sorption studies at different temperatures (30, 40, 50 and 60oC) and relative humidities of(10-96%). Incorporation of the hurdles into dambu-nama resulted in increase in monolayer moisture contents, surface areas, net isoteric heats and entropy of sorption. The isotherms obtained were best described by the Henderson model followed by the GAB and Oswin models. The hurdles also resulted to a J-shaped isotherm instead of the sigmoidal isotherm shape
Effects of Garcinia mongostana, Lycium barbzarum, Momordica grosvenori, and Psidium guajava on the Growth of Lactobacillus spp. and Streptococcus thermophilus
No full textThere are an increasing number of fermented beverage using herbal extract as a natural ingredient. The growth of bacteria in four plant water extract (Lycium barbarum, Psidium guajava, Momordica grosvenori, and Garcinia mongostana) as measured by the increase in turbidity of MRS and M17 growth medium containing Lactobacillus spp. and Streptococcus thermophilus respectively was investigated during 30 minutes of incubation at 37°C. The stimulatory effects on Lactobacillus spp. growth was tremendously enhanced (p<0.05) by L. barbarum (3.0%; OD=0.1.1) and P. guajava (1.5% (OD=0.5) and 3.0% (OD=0.6); respectively) compared to control (0%) after 30 minutes. In addition, inclusion of P. guajava (1.5%) shorted incubation time to reach plateau at 5 minutes. The inclusion of M. grosvenori and G. mangostana water extract at 0.30% increased Lactobacillus spp. growth by 2 and 14 fold respectively which higher than control. There was a dose response effect of all plant water extracts except for M. grosvenori on the growth of S. thermophilus. All the three concentrations of L. barbarum and P. guajava stimulated the growth of S. thermophilus which reach 3 fold higher than control at 1.5% L. barbarum. On the other hand, M. grosvenori water extract showed inhibitory effects on the growth of S. thermophilus at all doses but after the first 15 min at 3.0% the inhibitory effects were lost (p<0.05). G. mangostana water extract at 3.0% increased S. thermophilus growth 10 fold higher than control after 30 minutes. In conclusion, all plant water extract samples except M. grosvenori could be a good vehicle for carrying Lactobacillus ssp. and S. thermophilus while M. grosvenori could enhance the growth of Lactobacillus spp. but not S. thermophilus
Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours
No full textThe present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p<0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p<0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics
Assessment of the Bioaccumulation of TPH and Heavy Metals in Tissue of Selected Fishes’ Species Caught from Stream near a Petroleum Processing Plant
No full textThis article investigated the bioaccumulation of total petroleum hydrocarbon (TPH) and selected heavy metals in the tissue of selected fishes’ species from a stream near a petroleum processing plant in Rivers State, Nigeria. The concentration of TPH and Ni, Mn, Fe, Zn, Pb, Cr and Co in the fish species’ tissue were measured using standard methods. The TPH concentrations in the fish species were generally high (1.97 to 52.84 mg/kg), greater than the European Union threshold limit of 2μg/kg. Gobius sp and Periophthalmus sp recorded the highest TPH content: 52.84 mg/kg and 28.07mg/kg levelsrespectively. Tilapia sp and Sardinella sp recorded the least and highest concentration of Manganese (0.61 mg/kg and 5.90 mg/kg respectively). The levels of Fe content in the fish tissue were higher than all other metals: 8.27 mg/kg in Gobiussp to 129.7 mg/kg in Sardinella sp. Zn: 4.39 mg/kg in Mugilidae to 11.84 mg/kg in Gobius sp while Co:<0.02 mg/kg in Tilapia sp and 1.51mg/kg in Calinectis sp. The concentrations of Cd:0.24 mg/kg in Pomadasys sp to 0.56 mg/kg in Gobius sp. These values are relatively high because of the metal’s high toxic response factor of 30. The levels of Pb:<0.03 mg/kg in Tilapia sp and Carangidae to 2.69 mg/kg in Calinectis sp. Gobius sp recorded the highest level (3.36 mg/kg) of Ni. The concentrations of Co, Cd, Pb, and Ni in consumable fish are of great concern because of their high toxic response factors. These results implied that the petroleum processing activities (legal and illegal) are negatively impacting aquatic habitats/ food chains. This calls for caution in the consumption of the fish from this area, the audit of the legal petroleum processing facilities and stoppage of the illegal operations
In-vitro Analysis of Trypsin and Alpha - Amylase Inhibitory Activities in Selected Legume Varieties in Sri Lanka
No full textAim: To quantify the Trypsin Inhibitory Activity (TIA) and Alpha - Amylase Inhibitory Activity (AIA) in legume varieties with effect of cooking.
Study Design: Seeds of twelve legume varieties grown in Complete Randomized Block Design (CRBD) in experimental field conditions were used and data analysis was performed using one-way ANOVA at 95% confidence interval using MINITAB statistical software.
Place and Duration of Study: Grain Legumes and Oil Crops Research and Development Centre (GLOCRDC), Angunakolapalessa and Industrial Technology Institute (ITI), Colombo, Sri Lanka between June 2019 and Dec 2019.
Methods: Ethanolic (80%) extracts of raw and cooked grain legumes were used. In determining TIA, N-α-benzoyl-DL-arginine-p-nitroanilide hydrochloride (BAPA) is used as a synthetic substrate for trypsin enzyme and the rate of hydrolysis was measured by intensity of colour released by p-nitroaniline. AIA was carried out determining the maltose content which was released by hydrolysis of starch in the presence of amylase enzyme using reduction of 3, 5-dinitrosalicylic acid.
Results: TIA in raw legumes ranged from 0.65±0.02 mg/g (ANK- Brown) to 1.52±0.01 mg/g (ANKCP1) while in cooked legumes ranged from -0.11±0.1 mg/g (ANK-Black) to 0.61±0.02 mg/g (MI 5). In pressure cooking (120oC, 10 min) considerable reduction in TIA of 53.74% (MI6) to 100% (ANK-Black, Bombay) was observed. A significant difference (p<0.05) in TIA among the varieties as well as among cooked form of varieties were observed (one- way ANOVA). Further a significant difference (p<0.05) in TIA was observed between cooked and raw form in each legume variety (Paired T-Test).
AIA of cooked samples was ranged from - 11.61% (MI 6) - 23.05% (MISB1) and there was no significant difference (p<0.05) in AIA among the most of the legume varieties.
Conclusion: A significant reduction of TIA among the legumes varieties was observed in the pressure cooking process while a significant activity of alpha- amylase was not seen in cooked legumes