Asian Food Science Journal
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Salt Iodization and Urinary Iodine Concentration Levels among Primary School Children in Mt. Elgon Sub-County, Kenya
No full textAims: Iodine plays a key role in thyroid hormone production and functioning. Inadequate iodine intake results in iodine deficiency (ID) which impairs the normal functioning of the thyroid. The deficiency is responsible for damage to brain development, growth retardation, cretinism, and thyroid dysfunction. Millions of people have been condemned to a life of few prospects and continued underdevelopment due to ID. The study was conducted to assess iodine status among primary school children in the Mt. Elgon region and the impact of salt iodization on this status.
Study Design: A school-based cross-sectional descriptive study to assess iodine status among primary school children was employed in the study.
Study Area and Duration: The study was carried out in Kenya, Bungoma County, Mount Elgon Sub-County. The study period was between 27th November 2018 and 26th November 2019.
Methodology: Healthy primary school children aged 6 to 12 years who met the inclusion criteria were included in the study. Spot urine samples were collected in schools, while water samples were collected from different water sources. Salt was collected from households (HH) and at distribution outlets. The Sandell Kolthoff reaction was used to analyse urine and water samples while salt was analysed using iodometric titration.
Results: The median urinary iodine concentration (UIC) was 200.7 µg/l. Out of which 0.55% were severely deficient, 5.25% moderately deficient, 18.23% with a mild deficiency, 25.69% had adequate iodine levels, 22.38% had more than adequate, and 27.90% had excess iodine levels. Household and salt samples from different distribution outlets that conformed to set standards of iodization were 49.4% and 63.64%, respectively. Iodine was not detected in all the water samples collected.
Conclusion: The study population was found to have adequate iodine based on the median UIC of 200.7 µg/l. However, there was a coexistence of both deficiency and excessive UIC and salt iodization within the population. No iodine was detected in the water samples in the region
Influence of Compounds Contents and Particle Size on Some Functional Properties of Moringa oleifera Leaves (Lam) Powders
No full textObjective: This study aims to determine the influence of the contents of compounds and particle size on the functional properties of leaves powders of M. oleifera.
Methodology: The leaves were collected from three farms in the localities of Mbouda and Maroua and processed in powders. The proximate composition, some functional properties such as particle size, true Water Absorption Capacity (WACt), apparent Water Absorption Capacity (WACa), Water Solubility Index (WSI), Oil Holding Capacity (OHC), and Bulk density were determined.
Results: The mean contents of young and mature leaves powders are 24.96 ± 0.29 and 23.13 ± 0.50 g/100 DM in total proteins; 34.26 ± 0.52 and 29.11 ± 1.44 g/100g DM in available carbohydrate, 8.34 ± 0.64 and 8.34 ± 0.68 g/100g DM in total lipids, 8.75 ± 0.74 and 9.08 ± 0.48 g/100g DM in total ash, 21.13 ± 1.34 and 27.14 ± 1.04 g/100g DM in total fibers, respectively. The particle size of powders is majority large. The fiber's contents significantly affect the increase of rehydration properties and the OHC, while the large particle size, the density. Values of WACt and WACa are 27.02 ± 0.20 and 32.88 ± 1.24 % in young leaves and 28.98 ± 0.15 and 35.88 ± 1.02 % in mature leaves, respectively. The WSI and OHC are 3.02 ± 0.06 and 257 ± 1% in young leaves and 3.5 ± 0.04 and 261 ± 2 % in mature leaves, respectively. The Bulk density is 0.42 ± 0.01 g/ml in young leaves and 0.39 ± 0.01 in mature leaves.
Conclusion: Functional properties of M. oleifera leave powders do not always depend on the contents of compounds and particle size distribution
Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends
No full textThis research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sectioned into four group (i.e. group 1 = preconditioned and fermented; group 2 = extruded; group three = fermented and extruded; and group 4 = unfermented/unextruded). Semi-solid state fermentation method was employed to ferment the blended samples for 96 hours. The physicochemical parameters (i.e pH, temperature and total titratable acidity) of these fermented samples were evaluated. The total microbial counts include; 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillus niger, Aspergillus fumigatus, Aspergillus candidus, and Mucor hiemalis. There were significant variations in the values of pH and total titratable acidity (TTA) during fermentation. This was also same for the proximate contents of the fermented and extruded flour blends when contrasted with the raw flour blends. The fermented unextruded group 1 (11.73±0.01%) has the highest moisture contents and least in the raw sample B (6.34±0.00%). The raw flour blends protein content increased from 2.57±0.03 to 10.17±0.00% and from 2.58±0.02 to 16.27±0.01% in the fermented extruded blends. The carbohydrate content in the raw flour blends was highest (67.97±0.02 to 74.32±0.00%) and least in fermented unextruded samples (38.28±0.01 to 62.72±0.01%). The fat content was highest in the fermented unextruded blends (2.52±0.01 to 6.33±0.00%) and least in raw blends (1.33±0.02 to 2.01±0.02%). The sensory evaluation of the samples showed a good preference for fermented-extruded samples. Findings from this research have established that fermented and extruded unripe plantain and pigeon pea blend enhanced nutritional value of food
Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)
No full textAims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures.
Study design: A QIM scheme was developed through pre-observation and formation of a preliminary scheme, finalization of the protocol and training of judges. The scheme was then applied to evaluate the freshness of squid in comparison with control methods, which were quantitative descriptive analysis (QDA), Torry scoring, and total viable count (TVC) determination.
Place and duration of study: Nha Trang University, Vietnam, between February and June 2012; and from November 2019 to January 2020.
Methodology: A total of 399 Japanese flying squids (Todarodes pacificus) of 50-70 g stored at 0-2°C were used in the study. Seven judges engaged in the QIM establishment and application. Control methods were QDA, Torry and TVC check. Principle component analysis (PCA) was used for studying the dataset main variance. Partial least square regression (PLS-R) was carried out to evaluate the possibility to predict storage time of the developed QIM scheme.
Results: The formulated QIM scheme for Japanese flying squid stored at low temperatures composed of 8 parameters, which are odour, eyes, skin pigment, skin elasticity, body shape, body texture, ink sac integrity, and head-body connection, forming a quality index (QI) range of 0-15. The PLS-R showed that the developed QIM protocol could give a shelf life estimation accuracy of ± 1.0 day if 7 squids from each batch were evaluated. The PCA showed that QDA parameters clustered into good and bad attribute groups, which characterised flesh and old/spoilt squid, respectively. QDA, Torry and TVC results revealed a maximal squid shelf life of 12 days at 0-2 °C.
Conclusion: The QIM scheme for chilled Japanese flying squid (Todarodes pacificus) could be used to estimate the remaining shelf life of the product with the precision of ± 1.0 day, using at least 7 squids of the same storage time for assessment. Squid exhibited a shelf life of 12 days at 0-2 °C
Prevalence of Shigella spp and Methicillin-Resistant Staphylococcus aureus in Select Commercially Processed Meat Products
No full textAim: The aim of this study was to determine the prevalence of Shigella spp and methicillin resistant Staphylococcus aureus in some selected commercially processed ready-to-eat snail (Archachatina marginata) and edible worm (Rhynchophorus phoenicis).
Study Design: Cross-sectional analysis.
Place and Duration of Study: Samples were obtained from vendors along the Benin-Sapele express road, South-South Nigeria, over a two months period (November to December, 2019).
Methodology: The enumeration of total heterotrophic counts, total Shigella counts and total Staphylococcus aureus counts were done using nutrient agar, Salmonella Shigella agar and mannitol salt agar respectively. All isolates were further identified by their cultural, morphological and biochemical characteristics. Methicillin resistant Staphylococcus aureus were identified using methicillin-oxacillin agar, while the antibiogramic profile of selected isolates and their multidrug resistant profile were done according to the CSLI guideline.
Results: The mean heterotrophic bacterial counts (THCs) obtained in Rhynchophorus phoenicis ranged from 0.00 × 10³ ± 0.00 cfu/g to 500.00 × 10³ ± 0.00 cfu/g, while the mean THCs obtained in Archachatina marginata ranged from 13.3 × 10³ ± 1.15 cfu/g to 500 × 10³ ± 0.00 cfu/g. The total Staphylococcus aureus obtained in Rhynchophorus phoenicis was between 0.00 × 10³ ± 0.00 cfu/g to 294 × 10³ ± 4.7 cfu/g and the Shigella bacteria counts from 0.00 × 10³ ± 0.00 cfu/g to 258 × 10³ ± 14.64 cfu/g. The antibiogram of Staphylococcus aureus isolated from both Rhynchophorus phoenicis and Archachatina marginata, found the majority of isolates (96.67%) to be resistant to ceftazidime and cefuroxime, while 83.33% of the isolates were sensitive to ofloxacin. All Staphylococcus isolates were resistant to ceftriaxone, cloxacillin and amoxycillin clavulanate. The multidrug resistant index recorded was between 37.5 and 100. All Staphylococcus (9) isolates tested for methicillin resistance was observed to be positive.
Conclusion: This study demonstrated that RTE vended meat products sold in along Benin City By-pass, contains Shigella and methicillin resistant Staphylococcus species, which are potential foodborne pathogens and efforts should be made at eliminating them from these vended meat products
In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products
No full textProbiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicrobial activity, ability to co-aggregate, hydrophobicity etc. One hundred and eighty one indigenous yeast isolates recovered from various fermented food products of Nigeria were characterized and grouped using phenotypic methods. Forty two selected yeast isolates were identified using molecular method which involved sequencing of D1 and D2 domain of the large subunit of ribosomal DNA. Then nine indigenous Saccharomyces cerevisiae were evaluated for their probiotic characteristics such as acid and bile tolerance, transit in simulated gastric and intestinal juices, autoaggregation and hydrophobicity. Saccharomyces cerevisiae SC10 was included as a positive control. The S. cerevisiae were able to grow in the presence of acidic medium with pH as low as 2 and 3. In the minimum inhibitory concentration test with 0-1% ox bile, all the S. cerevisiae tested were able to grow. The growth for 3% bile tolerance test ranged from 4.81 to 5.35 log cfu/ml. These isolates were able to survive in simulated gastro-intestinal transit. All the yeast isolates exhibited bile salt deconjugation activity against sodium glycodeoxycholate and were able to grow in the presence of all other bile salts investigated. Autoaggregation ability (an adhesive property) of the indigenous yeast isolates ranged from 89.80% for S. cerevisiae BK19 to 99.91% for S. cerevisiae OB03. The native yeast isolates also exhibited high percentage hydrophobicity, another adhesive property of probiotics. The values obtained ranged from 31.62 to 83.45% for isolates AG23A and OB 17. These observations indicate that the native yeast isolates from Nigerian fermented foods have the potential of being use as probiotics for making functional foods
Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study
No full textThe progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food
Physico-Functional Characterization of Flour and Protein Isolates from Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP]
No full textCowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp), to assess their potential use in the food industry. Functional properties were analysed which include Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter which were in the range of 9.15-9.83, 26.53-29.00, 2.50-3.99, 2.95-3.22, 4.24-4.80, 50.95-53.98 and 90.17-90.85% respectively. Bulk density ranged between 0.69 and 0.80 g/dm3. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g, respectively. Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml. The effect of ionic strength on foaming capacity (FC) and stability (FS) of the protein isolates using standard methods was carried out. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. The results indicate that the two varieties of cowpea have great potential as functional agents in the food industry
Production and Quality Evaluation of Cookies Using Cassava-Grey Speckled Palapye Cowpea Composite Flour
No full textObjective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis).
Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and palapye cowpea were mixed in the ratios of 100:0, 90:10, 80:20 and 70:30 respectively before being analyzed for antinutrient and functional properties. Cookies were produced from the flours and then evaluated for their respective nutrient and organoleptic attributes. Data was analysed using using spss version 21.0.
Results: The anti-nutrient concentration ranged from 0.83 to 1.25% (phytate), 0.07 to 0.19% (phenol), 0.12 to 0.17% (tannin), 0.09 to 0.21 Tiu/mg (trypsin inhibitor) and 0.28 to 0.88 mg/kg (hydrogen cyanide). The functional properties were found to be within 0.47 to 0.58 g/ml (bulk density), 1.62 to 2.04 g/g (capacity), 1.58% to 2.06 g/g (oil absorption capacity), 1.26 to 1.74 g/ml (swelling capacity) and 10.47 to 14.86% (foaming capacity). Proximate composition of the cookies samples showed 9.43 to 10.77% (moisture), 2.03 to 6.88% (protein), 1.03 to 1.91% (fat), 1.24 to 2.55% (ash), 3.22 to 4.26% (fibre) and 76.01 to 80.82% (carbohydrate). The sensory scores of the cookies ranged from 6.2 to 7.3 on the hedonic scale.
Conclusion: The cassava-grey speckled cowpea flour proved satisfactory in cookies production and could also serve well in formulations for other food products
Nutrient and Anti-Nutrient Composition of Four Rice Varieties in Port Harcourt Metropolis
No full textThis study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine flour and evaluated for proximate, mineral and anti-nutrient analysis using standard methods. Proximate composition of the rice varieties revealed that moisture content ranged from 11.51-12.80%, ash (0.45-0.60%), fat (0.39-1.39%), crude protein (5.73-6.07%), crude fibre (0.90-6.85%) and carbohydrate (73.67-80.09%). Mama’s pride rice variety contained higher ash and fat contents while Tomatoes gold had significantly higher crude fibre. On the other hand, ultimate gold rice variety contained higher protein and carbohydrate; however, ash, protein and moisture contents did not vary significantly (p>0.05) between the rice varieties. Mineral composition of the rice varieties also showed that magnesium content ranged from 6.28-9.63 mg/100 g, calcium (3.74-8.23mg/100g) and iron (1.50-5.48mg/100g). The concentration of these mineral elements was found to be superior in ultimate gold rice variety. Phenol content of the rice varieties ranged from 9.92-14.58mg/100g, phytate (1.22-1.53g/kg), saponin (5.86-6.37%), tannin (47.03-66.89 mg/100 g) and flavonoid (2.29-2.80%). Ultimate gold rice variety also contained higher concentrations of phenol and tannins while saponin content was higher in daily choice rice variety. Phytate content on the other hand did not vary significantly (p>0.05) between the rice varieties. The result therefore revealed that ultimate gold rice variety contained a considerable amount of nutrients and should be highly recommended to consumers for derivation of the above-mentioned nutrients