Asian Food Science Journal
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Edible Flowers in Herbal Beverage Development
No full textHerbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption
Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull
No full textAims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull.
Study Design: Mixture Design was adopted for this study.
Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between January 2023 and March, 2024.
Methodology: Cowpea hulls were cleaned, soaked, boiled, dehulled, and fermented with Rhizopus oligosporus for 48 hours. The resulting hulls were dried, milled, and blended with wheat flour in varying ratios (95:5, 90:10, 85:15, 80:20, 75:25, and a 100% wheat control). The composite flours were then used to produce biscuits, which underwent proximate, physical, and sensory evaluations using a 9-point hedonic scale.
Results: Results showed that the inclusion of fermented cowpea hull significantly increased moisture (9.75-11.55%), ash (1.59-2.85%), crude protein (10.75 - 12.05%), fat (0.96 - 1.95%), and crude fibre (4.55 - 5.30%) content, while carbohydrate content decreased (72.37-66.31%). Physically, the biscuits exhibited an increase in thickness (4.40 - 5.55 mm) and weight (9.64 - 11.85g), but a decrease in height (4.85 -3.90 cm) and breaking strength (3.70 - 2.65). Sensory evaluations indicated that higher levels of fermented cowpea hull negatively impacted the biscuits' quality in terms of colour (7.25 - 6.15), taste (7.45 - 6.25), aroma (7.15 - 6.75), flavour (7.60 - 6.40), and overall acceptability (7.50 - 6.60). The biscuit with 5% fermented cowpea hull was the most acceptable (7.05), after the control sample made with 100% wheat (7.50).
Conclusion: This study demonstrates that nutritionally enhanced biscuits can be produced using a blend of wheat and fermented cowpea hull, though the inclusion should not exceed 10% as to maintain high sensory acceptability
Effect of Different Processing Methods on the Anti-nutritive Components of Selected Indigenous Vegetables
No full textIndigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence of anti-nutritive components which tend to affect the bioavailability of micronutrients, poses a challenge in availing their full nutritional potential to consumers. This study aimed to determine the effect of boiling, fermentation, solar and sun drying (with and without blanching) on the anti-nutritive components of the leaves of Cassava (Manhot esculenta Crantz), Black jack (Bidens pilosa) and Bitter lettuce (Launaea cornuta). The raw, dried, boiled and fermented vegetables were evaluated directly after being subjected to their corresponding treatments. Total oxalate and hydrogen cyanide (HCN) were analyzed using titrimetric methods and phytate was determined using the UV spectrophotometric method. From the results, oxalic acid ranged from 180.2 ± 1.56 to 26.3 ± 2.34mg/100g, phytate ranged from 18.8 ± 1.07 to 0.7 ± 1.11mg/100g and hydrogen cyanide ranged from 357.1 ± 10.56 to 4.1 ± 2.49mg /100g across the treatments. All processing methods significantly (P<0.05) reduced hydrogen cyanide and oxalic acid content in all vegetable samples. Phytate was significantly reduced (P<0.05) after boiling and fermentation while, all drying treatments resulted in non-significant changes in phytate content. In consequence, all processing methods studied proved to be effective in the reduction of hydrogen cyanide and oxalic acid. Boiling and fermentation showed their effectiveness in the reduction of phytate. Therefore, it is recommended that these plants should be eaten boiled or fermented to increase the bioavailability of micronutrients
Spatial Specificity of Antioxidant Capacity Assay in Five Varieties of (Moringa oleifera) Leaves Extracts
No full textThe objective of this work is to provide a comprehensive description of the average antioxidant capabilities (TEAC and FRAP) of several types of Moringa oleifera, as well as their geographical distribution and a comparative analysis across different nations. The assessment of antioxidant activity was conducted by the use of several techniques, such as ABTS radical cation, Trolox, and FRAP reagent. The antioxidant score (TEAC and FRAP) was dissolved in 80% methanol and 70% ethanol extracts from five distinct nations. The data was examined using descriptive analysis, a one-way ANOVA test, and Tukey's post hoc test. The research also established correlations between antioxidant capabilities among various types originating from different nations. The study shows that among the five countries that tested, India and Nigeria have the highest average Trolox Equivalent Antioxidant Capacity (TEAC) numbers for Moringa oleifera leaves. The other four are the USA, Haiti, and Ghana. These values represent a consistent set of environmental circumstances or agricultural practices. Ghana's variability is modest, but the average TEAC levels of the USA and Haiti are lower, suggesting a greater range of possibilities while India have the ability to serve as a dependable supplier of Moringa oleifera products that consistently display antioxidant qualities. However, the antioxidant levels in goods from Nigeria, Ghana, the USA, and Haiti vary, sourcing strategies and quality control procedures may need to be adjusted. Moringa oleifera leaves have varying antioxidant capacity across different nations, with Haiti demonstrating the greatest FRAP value and TEAC value among the countries. India has the greatest Total Equivalent Antioxidant Capacity (TEAC) value and a strong Ferric Reducing Antioxidant Power (FRAP) value, whilst Ghana exhibits a robust antioxidant profile. India and Haiti consistently provide high-quality products for general antioxidant uses, but Nigeria may need extra quality control measures or mixing with more potent sources to reach the necessary antioxidant benefits. The comprehensive score is calculated by taking the average of the TEAC and FRAP percentages. Notably, the TEAC numbers are greatly affected by the place of birth. Compared to TEAC, the place of origin has a bigger effect on the FRAP values. The geographical origin of Moringa oleifera significantly affects its capacity for reduction, displaying remarkable variances between countries like as Ghana, Haiti, India, and Tusk
Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous
No full textThe quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with increase in the addition of cowpea and carrot flours. While the carbohydrates decreased from 73.97 to 63.98% with increase in the addition of cowpea and carrot flours. The sodium, potassium, calcium, magnesium, zinc, iron and phosphorus contents of the couscous samples content ranged from 13.51 to 33.78, 89.10 to 128.44, 23.20 to 40.72, 1.80 to 4.44, 3.71 to 14, 125.72 to 196. 35 and 91.53 to 118.91 mg/100g, respectively. The average mean scores for mouth feel, texture and flavor increased from 5.75 to 6.88, 6.00 to 7.18 and 6.68 to 6.94, respectively, with increase in cowpea flour up to 20% and decreased with further increase. The most acceptable and preferred couscous blend was that with 20% cowpea and 15% carrot flour with corresponding improvement of 12.38% protein and 44.18% fiber content. The acceptability of acha-cowpea-carrot flour blend couscous could greatly improve the nutritional intake of the consumers and as well reduce importation of wheat flour and encourage commercial growth of cowpea and carrot in Nigeria
Functionality of Green Tea (Camellia sinensis) Blends – Effects of Spice Concentration on Composition, Antioxidant Profile, Microbiological and Cup Quality
No full textDue to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level
Antibiotic Resistant and Plasmid Borne Bacteria Associated with Locally Produced Honey in Enugu State, Nigeria
No full textAim: The aim of this study is to isolate and identify bacteria contaminants present in the honey samples sold in Ogbete market and detect the presence of imipenem resistance genes in the isolates.
Place and Duration of Study: A total of four samples were collected from Ogbete market at Zenith bank, Peace mass, Wheelbarrow and Peace park stations between the early hours of the morning (8-9am) within the month of April, 2023.
Methodology: Microbiological analysis was carried out on the samples, including antimicrobial susceptibility test using disc diffusion method., after which Molecular analysis involving DNA extraction, PCR and Plasmid Profiling, were carried out.
Results: The total mean heterotrophic bacterial count ranged from 0.03±2.5×103cfu/ml to 22.1±25.5×103cfu/ml. The highest total mean heterotrophic bacterial count was recorded in Zenith bank while the lowest was in Peace mass. The bacteria isolated and characterized through morphological and biochemical tests include Escherichia coli (45%) Klebsiella spp. (41%), Staphylococcus spp. (9%) and Streptococcus spp. (5%). Escherichia coli had the highest frequency of occurrence at 45% while Streptococcus spp. had the lowest at 5%. The sensitivity test showed that the isolates with the highest frequency of occurrence, Escherichia coli and Klebsiella spp. posed a high resistance to Imipenem and Nalidixic at 80% while the least resistance was in Levofloxacin at 10% from these two isolates. The gene of interest, BlaIMP was found after PCR assay. Plasmid DNA was further carried out using the alkaline lysis method using the Zymo research kit. All isolates possessed a single plasmid with molecular weight of 23.1kbp.
Conclusion: These isolates may undergo horizontal gene transfer and confer resistance to other microorganisms. Thus, there is need for the development of proper measures to counter bacterial contamination of locally produced honey as this poses a threat to public health
The Effects of Some Pre-treatment Methods on the Proximates, Sensory Properties and Vitamins Compositions of Okra
No full textThe investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanched for 30 seconds while other portions were not pretreated prior to drying. The okra samples were dried using oven drying (60oC) and sun drying methods. Proximate composition, the sensory properties and the vitamin contents of the dried okra were determined. Results showed there was significant difference (p≤ 0.05) in the vitamin contents and proximate composition of dried okra while there was no significant difference (p≥0.05) in the sensory properties of the dried okra samples. The proximate composition, blanched oven dried okra samples retained highest amount of moisture, fat, ash and protein (7.85%, 7.00%, 8.24% and 16.83% respectively). For the vitamin composition, un-blanched sun dried okra retained highest amount of vitamin B9 and vitamin K (0.27% and 0.26% respectively). The blanched sun dried okra retained highest amount of vitamin A (36.34%) and un-blanched oven dried okra retained highest amount of vitamin C (9.65%). For sensory properties, blanched sun-dried okra retained the highest sensory properties (aroma, texture and sliminess) followed by un-blanched sun-dried okra, while oven dried okra has lowest sensory attributes
Evaluation of the Microbiological Quality of Three Varieties of Kilichi Produced in Niger
No full textKilichi is a food based on beef, mutton or goat meat that is processed by slicing, dressing, drying in the sun and applying spice porridge and roasting over a hot fire. Traditional processing conditions and practices for this product may pose risks of microbiological contamination and pose serious public health concerns.
The objective of this study was to assess the microbiological quality of Niger's kilichis. A total of twenty-two samples of kilichi of three variants (single kilichi "KS", archide kilichi "Kilichi Fari" and peanut paste kilichi with Jawa "Kilichi Ja"). Total Mesophilic Aerobic Flora (TMAF), total coliforms, faecal coliforms, Escherichia coli and Salmonella were determined after the preparation of the stock solutions, decimal dilution and seeding on selective media. The results showed that the samples of the kilichi coated with the peanut paste sauce are more loaded with sought-after sprouts. However, single kilichi is more loaded with faecal coliform, 3,52x106 CFU/ml; 2,11x105 CFU/ml and 1,17x106 CFU/ml for kilichi single, kilichi Fari and kilichi Ja respectively. These results show that the microbial load of kilichi samples is higher than the microbial criteria that cooked deli products must meet
Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics
No full textBiscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively