Asian Food Science Journal
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Biochemical Characteristics and Antioxidant Properties of Citrus Juice from Lemon (Citrus limon), Lime (Citrus aurantifolia) and Grapefruit (Citrus paradisi) as Influenced by Degree of Ripening
No full textThe influence of degree of ripening (unripe, half-ripe and ripe) of citrus fruits (lemon, lime and grapefruit) on the biochemical characteristics and antioxidant potential of their juices was investigated. The juice yield from the citrus fruits was affected by the level of ripening as the highest juice yield was obtained when the fruits were at ripe stage giving 25.2 mL/100 g (lemon), 43.3 mL/100 g (lime), and 21.1 mL/100 g (grapefruit). The biochemical characteristics of the citrus juices revealed that the pH values were generally increasing with an increasing level of ripening particularly for lime and grapefruit while the pH of lemon juice was decreasing with an increase in the degree of ripening. The lowest pH values exhibited by the citrus fruits were 2.87 (ripe lemon), 2.16 (unripe lime), and 3.27 (unripe grapefruits). The total acidity of the citrus juices essentially exhibited an inverse relationship with their corresponding pH values. The highest ascorbic acid contents of the juices were 51.3 g/100mL (unripe lemon), 38.9 g/100mL (unripe lime), and 44.7 g/100mL (unripe grapefruit) while the highest total phenolic contents were 722 µg GAE/mL (unripe lemon), 207 µg GAE/mL (unripe lime), and 646 µg GAE/mL (unripe grapefruit); indicating a significant impact of degree of ripening on the parameters. The antioxidant activity of the citrus juices using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical assay revealed a significant influence of degree of ripening and juice volume on the activity. The percent inhibition of DPPH free radical by the juices was generally higher at an unripe stage of fruit maturity as well at greater juice volume. The ferric-reducing antioxidant potential (FRAP) of the citrus juices was also influenced by the level of ripening of the fruit. The FRAP values were generally higher at unripe stage which were 3.72 µ mol Fe(II)/g (unripe lemon), 4.98 µ mol Fe(II)/g (unripe lime) and 9.53 µmolFe(II)/g (unripe grapefruit)
Characterization of Fermented Milk with the Addition of Gembili (Dioscorea esculenta) Flour
No full textAims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.
Study Design: This study employs a completely randomized design with five treatments adding gembili flour and three replications.
Place and Duration of Study: Animal Product Technology Laboratory, Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, between April-October 2020.
Methodology: Fermented milk is prepared by pasteurizing of skim milk and gembili flour. The concentration of gembili flour added were (0 (P1); 0.5% (P2); 1% (P3); 1.5% (P4); 2% (P5). Furthermore, the characteristics of fermented milk is carried out including pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria of fermented milk using combination of three bacteria namely, Lactobacillus plantarum, Lactobacillus acidophillus, and Streptococcus thermophilus as a starter culture.
Results: The results in this study revealed that the pH value ranged from 3.5-4.3; titratable acidity 1.98-2.35%; viscosity 849-1856 cps; sugar total 2.8-4.11 g/100g; total lactic acid bacteria 3.05 x 107 - 3.21 x 108 cfu/ml respectively. Total phenolic content and crude fiber in P1 was not detected, but in P2-P5 had total phenolic and crude fiber ranging from 108,58 – 670,75 mg/kg and 0.57-2.16 g/100 g, respectively.
Conclusion: The addition of gembili flour to the fermented milk contributes to the quality of fermented milk product which include pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria
Environmental Effects on Physicochemical Compositions, Microbial Load and Heavy Metal Content of Retailed Cut Fruits in NsukkaMain Market Enugu, Nigeria
No full textThe study evaluated the environmental effects on physico-chemical compositions, microbial load and heavy metal content of cut fruits retailed in Nsukka main market. Whole fruits were procured from fruit vendors in the market. They were washed, peeled (except watermelon) and divided into three portions each and designated as PA0, PA4, PA8; PP0, PP4, PP8 and WM0, WM4, WM8 for pineapple, pawpaw and watermelon collected at 0,4,8 hours respectively. A portion from each fruit was picked at three different times (8 am, 12 noon and 4 pm designated as 0, 4, 8 hour) and were analyzed for physicochemical (proximate, pH, titratable acidity, °Brix value, vitamin content) properties, microbial (total viable, mold and coliform count) load and heavy metal (lead, cadmium and nickel) content. The proximate analysis showed that all the fruit collected at 8 am had the highest moisture content (78.83% - 93.29 %) and gradually decreased at 12 noon and 4 pm. There were significant (p<0.05) differences only in carbohydrate 25023.content and energy value for proximate parameters. The pH, brix and vitamins all showed significant differences in all fruits and at different collection time. The pH for pawpaw and watermelon increased with increase in exposure time while °Brix value and vitamins significantly (p<0.05) decreased. Microbial analysis indicated the presence of microbes in all fruits with total viable count range of 0.83× 103 – 2.9 × 103 CFU/g. The result of cadmium and nickel detected ranged from 0.015 – 0.08 mg/kg and 0.103 – 0.82 mg/kg respectively. This study showed that cutting and exposing of fruits affected their proximate, pH, °Brix value, vitamins, microbial load and heavy metal accumulation
Phytochemicals and Nutritional Constituent Evaluation of Bael (Aegle marmelos) Fruit Pulp at Different Development Stage
No full textAegle marmelos Correa commonly known as “Bael,” has been recognized as a component of traditional medication for the treatment of various human ailments. The present study was focused on phytochemical screening, nutritional constituent of A. marmelos at different development stages. Highest amount of alkaloid was in premature bael (8.09±0.09 mg/g), phenols in premature bael (9.65±0.06 mg/g) pulp and saponins in mature bael(5.57±0.08) pulp. Highest amount of thiamin (B1) (1.83±0.03 mg/100 g) and ascorbic acid (48.62±0.04 mg/100 g) in premature bael pulp. Sugar content significantly highest in matured bael(6.94±0.04 mg/100 g) pulp. Most abundant mineral potassium content was maximum in (139.61±0.04 mg/100 g) premature bael fruit pulp. The nutritional constituents and phytochemicals change depending on maturation stage. Nutritional constituent changes on the effects of development of bael (Aegle marmelos) fruit. It has been found in the present study that there were a numbers of phytochemical changes occurred during different fruit development stages
Welfare Effect of Adaptation Policy for Rice Price Variation under Climate Change in Bangladesh
No full textThis study was designed to evaluate the welfare effect of the climate adaptation policy for rice price variation in terms of producer surplus, consumer surplus, and net change in social welfare in Bangladesh, using the partial equilibrium model of the adaptation policy. The long-term trend of climate and policy adaptation for climate impact on price variation of the rice in Bangladesh is taken into economic model approach. The base period of this research is 1977-2009 and the extrapolation period is 2010-2030. To execute the designed analysis, the time series data from national and international organization are used. The results for the support price policy show that the total surplus that producers receive is equivalent to USD 1,164 million, substantially higher than the consumer surplus (USD 763 million) during the period 2010–2030. The net change in the social welfare owing to the support price policy is equivalent to –1483 million (USD) during the period 2010–2030. Moreover, analysis of the subsidized price policy shows that the total surplus that consumers receive (USD 1,958 million) is relatively higher than the producer surplus (USD 1,738 million) in the same period. The net change in social welfare owing to the subsidized price policy (–197 million USD) is much higher than that owing to price support –1483 million (USD). Implementing the dual price policy would result in a much higher net change in the society’s welfare (–1185 million USD) compared to that possible through each policy separately. In conclusion, these adaptation and price stabilization policies are recognized to be more useful in mitigating the severe price rise and fall in the future food market, in favour of both producers and consumers. Even though the change in net social welfare is higher, the higher cost of policy budget is imperative to make stable food supply and security
Qualitative Risk Analysis of the Transmission of Highly Pathogenic Avian Influenza (HPAI) H5N1 through Manure Trade in Côte d'Ivoire
No full textThe contamination with Highly Pathogenic Avian Influenza (HPAI) H5N1 viruses occurs via the digestive tract following the ingestion of water or food contaminated with droppings of asymptomatic carriers or sick birds. Regarding the local practice of the use of poultry manure as an agricultural fertilizer, this study focuses on the risk of spread of the HPAI through the manure trade pathway in Côte d'Ivoire. For this purpose, epidemiological data and 96 poultry droppings samples were collected from 18 farms. The droppings samples were tested using the real time polymerase chain reaction (RT-PCR). The qualitative risk assessment (QRA) took into account event patterns by integrating all the pathways involved in the spread of HPAI. From the diagnostic test, all the 96 samples tested negative. Further investigations revealed that 74% of the Agnibilékrou farms experienced HPAI outbreaks in the past two years. The main risk factors identified were the movement of people, animals and fomites from one infected area to another. Additionally, the duration of storage of droppings and the distance between stockpiles and farms were potential risk factors. The QRA identified two levels of risk: moderate to high (60%) and low to negligible (40%). The estimated high risk occurs when the dropping is fresh and is low after an optimal period of storage. It is therefore necessary to make storage systematic and mandatory as a measure of treatment before the adoption of other complex measures such as composting and industrial processing
Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake
No full textA study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour
Evaluation of Nutritional and Microbial Properties of Bread Developed by Incorporating Moringa oleifera Leaves and Fenugreek Leaves
No full textBread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread consisting of Moringa oleifera leaf powder (MOLP) and fenugreek leaf powder(FLP), as leaves of Moringa oleifera and fenugreek are considered to have high proportion of essential micronutrients and have many nutraceutical properties. Flaxseed was also added to enhance the nutritional benefits of bread as flaxseed contain alpha linolenic acid (ALA) and omega-3-fatty acid. Bread was developed by incorporating different flour blends and analysed to know its nutritional and microbial properties. T0 include 100% multigrain flour, T1 include 97.5% multigrain flour, 2.5% moringa leaves powder (T1 a) and 95% multigrain flour, 5% moringa leaves powder (T1 b) whereas T2 include 95% multigrain flour, 2.5% moringa leaves, 2.5% fenugreek leaves (T2 a) and 90% multigrain flour, 5% moringa leaves and 5% fenugreek leaves (T2 b). During the experimentation moisture content of bread samples decreased with the increasing content of MOLP and FLP whereas protein, fibre and ash content of bread samples were increased by increasing the percentage of different blend formulations. Sensory evaluation of the bread samples was done by using the 9-point hedonic scale to know the overall acceptability of the product. Although the nutritional value of developed bread increased but the overall acceptability of product decreased by increasing the supplementation contents
Functional, Physical and Rheological Properties of Composite Cassava-Wheat Flour Produced from Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)
No full textThe functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical and rheological properties of composite cassava-wheat flour produced with low (PPD) cassava flours. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill to which a screen having aperture size of 250 was affixed and subsequently cooled. The flours were subjected to analysis such as physical (color), functional and rheological. SPSS 25.0 was used to analyze pertinent data generated, significant means were separated applying Duncan multiple range test. The composite cassava-wheat (CCW) flours’ water absorption, swelling power, solubility index, oil absorption, bulk density, lightness (L*), redness (a*), and yellowness (b*) ranged from 13.53±0.05-13.73±0.05%, 7.00±0.01-8.87±0.03%, 8.27±0.01-9.55±0.06, 101.33±0.87-118.83±0.49%, 0.55±0.01-0.62±0.01 g/cm3, 93.95±0.28-96.01±0.34, 0.36±0.01-0.77±0.10 and 9.94±0.17-11.74±0.24, respectively. The water absorption, dough development time, dough stability, mixing tolerance index, dough consistency, farinograph quality number, breakdown time, water absorption for default moisture content and gluten content ranged from 60.70±0.00-63.70±0.14%, 1.28±0.00-1.32±0.00 min, 1.14±0.00-1.37±0.00 min, 75.00±0.00-104.00±0.00 BU, 424.00±0.00-518.00±0.00 mm, 23.00±0.00-26.00±0.00 mm, 2.10±0.00-2.38±0.00 min, 59.90±0.00-62.20±0.00% and 27.00±0.00-32.00±0.00, respectively. Comparable functional, rheological and physical properties to that of wheat flour was obtained from CCW flour prepared with blend of low PPD cassava flour and wheat which are suitable for application in the baking and confectionery industry
Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour
No full textKokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p<0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glutamic acid was the most abundant non–essential amino acids while leucine was the predominant essential amino acid in the enriched “kokoro”. There was an increase in the amino acid content (except for aspartic acid, arginine and histidine) of the kokoro samples as the proportions of MSF and DSF increased. The result also showed that the essential amino acid index, predicted biological value, protein efficiency ratio and nutritional index of the enriched kokoro were higher than the control sample with values ranging from 0.6108-0.8944, 54.88-85.79%, 1.63-3.49g/100g and 5.65-21.67%, respectively. The result also showed that there was a significant (p<0.05) increase in the flavonoid, phenolic content and DPPH of the kokoro as supplementation with MSF and DSF increased. The control sample compared favourably with kokoro supplemented with 6.25% and 17.5% MSF and DSF, respectively, in terms of sensory evaluation. Hence, acceptable and nutritious kokoro snacks from this blend can be formulated which could enhance the nutritional wellness of consumers