Asian Food Science Journal
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Oyster Mushroom (Pleurotus ostreatus) Cultivation Using Sawdust and Different Organic Manures
No full textAims: The aim was to evaluate the performance of cultivating oyster mushroom (Pleurotus ostreatus) using sawdust and different organic manures.
Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Turkey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software).
Place and Duration of Study: National Biotechnology Development Agency, South East Center, University of Nigeria, Nsukka between September 2019 and November 2019.
Methodology: Saw dust was prepared as substrate with different organic manures and coded SD, Saw dust; SDP, Sawdust+ Poultry; SDC, Saw dust + cow dung; SDD, Saw dust+ pig dung) in the ratio of 100:0 and 50:50 respectively to cultivate oyster mushroom (Pleurotus ostreatus). Subsequently, the rate of growth, time of harvest, yield and average weight were recorded and proximate composition determined using standard methods.
Results: Oyster mushroom harvested showed Moisture content ranged (4.63-7.14%), ash content (4.84-6.77%), crude fat (0.98-3.28%), fiber (16.02-18.23%), protein (19.27-33.41%) and carbohydrate (38.18%-48.89%). Average weight yield was highest in saw dust substrate (10.2g) with total yield (980g) and least average weight (7.5g) and total yield (105g) in sawdust and poultry litters substrate. Oyster mushroom from all the substrate differed significantly (p<0.05).
Conclusion: Sawdust was the most suitable substrate for oyster mushroom cultivation though sawdust and pig dung combination can be a good alternative
Microbiological Quality of Tomatoes (Solanum lycopersicum L.) Sold in the Markets of Korhogo (Côte d’Ivoire)
No full textAims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo.
Place and Duration of Study: The analyses were carried out at the microbiology laboratory of Peleforo Gon Coulibaly University during the months of October, November and December 2020.
Methodology: Germs such as molds, yeasts, mesophilic aerobic germs, total coliforms, Staphylococcus aureus, Escherichia coli and Clostridium were tested and enumerated on 40 tomato samples from the markets of Haoussabougou, Koko, Sinistré and the big market according to conventional microbiology methods.
Results: The average loads of molds and yeasts range from 1.2x104 to 6x105 CFU/g. The average loads of mesophilic aerobic germs vary from 2.3x104 to 2.3x105 CFU/g. The highest loads recorded for Staphylococcus aureus and total coliforms were 3.1x104 CFU/g and 1.5x104 CFU/g respectively. Escherichia coli (4x101 CFU/g) was isolated only from tomatoes collected in Haoussabougou. As for the Clostridium genus, it was not detected on all the tomatoes analyzed.
Conclusion: In general, the microbial loads of the analyzed samples are higher than the accepted norm. Thus, the tomatoes sold on the markets of the city of Korhogo have an unsatisfactory microbiological quality. It is advisable to clean, disinfect and rinse these tomatoes carefully with drinking water before consuming them raw
Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean
No full textThe aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean
Evaluation of Three Isolation Experiments for Campylobacter Bacteriophages from Chicken Skin: A Comparative Study
No full textBackground: Campylobacter strains are of the leading pathogens causing bacterial gastroenteritis, whose infections are generally considered to be one of the most common foodborne illnesses of animal origin. The etiology of this infection often goes back to eating contaminated raw meat or infected poultry. The bacteria are present in abundance in chicken skin. The use of appropriate bacteriophages is one of the most effective experiments in eliminating Campylobacter strains. Phage therapy refers to the use of bacteriophages to treat bacterial infections.
Aim: Accordingly, the present study aimed to compare three experiments of bacteriophage isolation in chicken skin.
Experiments: Thus, 15 samples of chicken skin were collected from five different fresh chicken suppliers in Ghaemshahr, Iran. The samples were transported to the laboratory aseptically in the vicinity of ice, and then cultured in blood agar medium, and the isolates were identified by various tests including gram staining, catalase and oxidase tests.
Results: The results were compared before and after three bacteriophage isolation experiments. Out of 15 chicken skin samples tested in all three experiments, 6 (40%) strains were identified in the first experiment, 8 (53.4%) strains in the second experiment and 12 (20%) strains in the third experiment after bacteriophage therapy.
Conclusion: The bacteriophage isolation experiments alone or in combination with other intervention strategies are recommended as promising tools for greater food safety. These experiments can be useful to increase food safety and reduce the risk of infection in humans through the consumption of potentially infected edible parts of chicken. According to the results of this study, among the three proposed experiments, the experiment of chicken skin enrichment in Bolton selective media containing target isolates was the most efficient approach, which showed a high limit of detection at low concentrations and the highest rate of phage recovery. This can be a more reliable way to isolate the Campylobacter bacteriophages and eliminate the Campylobacter strains
Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric
No full textFruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%), WAGGT (watermelon 95% + ginger 5% + garlic 5% + turmeric 5%), PI (pineapple 95%), PIGI (pineapple 95% + ginger 5%), PIGA (pineapple 95% + garlic 5%), PITU (pineapple 95% + turmeric 5%), PIGGT (pineapple 95% + ginger 5% + garlic 5% + turmeric 5%), AP (apple 95%), APGI (apple 95% + ginger 5%), APGA (apple 95% + garlic 5%), APTU (apple 95% + turmeric 5%) and APGGT (apple 95% + ginger 5% + garlic 5% + turmeric 5%). The proximate, physicochemical (pH, total soluble solid, titratable acidity), antioxidant and sensory characteristics of the jams were determined using standard analytical procedures. The protein content of the sample ranged from 0.50 to 7.16% for reference sample (CNTP) and watermelon-garlic jam (WAGA). The fat and ash contents of the samples ranged from 0.21 to 2.55% and 1.03 to 4.38% for pineapple jam (PA) and reference sample (CNTP) respectively. The fibre content was 0.11% for reference sample (CNTP) and 1.90% for and watermelon-garlic jam (WAGA). The pH of the jams ranged from 3.10 to 3.50 for reference sample (CNTP) and apple-ginger-garlic-tumeric jam (APGGT) while total soluble solid and titratable acidity ranged from 50.00 and 69.80 °brix for pineapple-ginger-garlic-tumeric (PIGGT) and reference sample (CNTP) and 1.13 and 1.40 g/ml for CNTP and PIGA respectively. The TSS/TTA was 37.92 to 61.22 for PIGA and CNTP. The antioxidant activity of the sample was 25.45% for CNTP and 50.67% for PIGI while the total phenolic contents was 0.10 mmGAE/100 g and 0.28 mmGAE/100 g for CNTP and PIGI. The sensory values for the color ranged from 4.30 and 7.85 for WAGGT and PIGI while the taste ranged from 6.10 and 7.80 for APTU and PIGI. The overall acceptability ranged from 5.89 and 7.88 for CNTP and PIGI. Fruit jams spiced with ginger, garlic and turmeric was highly nutritious, however the pineapple-ginger jam showed a very high nutrient and bioactive components which make it to be a functional, healthy and immune booster foods for both children and adult alike
Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)
No full textAims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun).
Study Design: Multiple comparison test was performed on the data obtained using Duncan test
Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020.
Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure.
Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p>0.05) in the overall acceptability of all the snacks.
Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability
Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage
No full textFish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The moisture content of the pickle products ranged from 67.32 to 67.58% (Treatment 1 = with vinegar), 66.60 to 67.03% (Treatment 2= with tomato juice ), and 67.18 to 67.55 % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents of pickle with vinegar, tomato juice and lemon juice were ranged from (16.91-16.38 and 13.46-13.78), (18.01-17.68 and 13.46-13.85) and (16.72-16.43 and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days
Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable
No full textThis study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were analyzed. The results obtained showed that at 2 weeks, Samples D and F had the highest score (5.00) for colour quality while least score was recorded in sample E (2.00). At 4 weeks, Samples D and F had the same score (5.00) and Sample E also had the least colour score (2.00). At 0 week, there were no significant (p>0.05) change in the texture among Samples A (4.00), B (5.00), C (5.00), D (5.00), and F (5.00). At 0 week, Samples C (5.00) and D (5.00) had the highest score for overall acceptability. The least moisture was seen in defatted soybean (5.07%), this was followed by fermented maize (9.71%) and the highest moisture content was observed in carrot (12.91%). Defatted soybean had the highest (41.2%) protein content next was carrot (10.63%) and the least was maize (6.14%) in that decreasing order. The highest (270%) water holding capacity was observed in Sample E, this was followed by Samples D (240%), C (240%), B (166%) and A (140%) in that decreasing order. The highest value for oil absorption was seen in Sample C (144%), this was followed by Sample A (121%), D (120%), B (105%) and E (90%) in that order. In this study products C and D were preferred as they were able to compete favourably with the commercial diet (F=control). However, product D was more preferred having the best color quality, texture quality as well as good functional properties. This study recommends the complementary of maize flour by the supplementation of carrot at 15% and soybean 20% inclusion level for better sensory and functional characteristics
Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour
No full textDakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions. Similar fractions from millet and sorghum were blended to obtain MfSf,MmSm and McSc. Each fraction was fortified separately with 30% toasted bambara groundnut or sesame seed flour or both (20% bambara groundnut and 10% sesame seed flour), blends were coded: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Experimental design corresponding to a 3x2x2 factorial design was used to generate runs and dakere were produced applying the traditional method of agglomeration of stiff dough followed by steaming, and thereafter dried. Traditional dakere was the experimental control. The blends and the dried modified dakere were evaluated for proximate composition and sensory properties. The moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blended fractions and the fortified blended fractions varied significantly (p<0-05): 9.40-10.55%,11.42-15.80%,1.20-2.22%, 0.62-0.96%, 3.62-7.38% and 63.56-72.30% respectively and for the various modified dakere: 9.20-10.255, 11.70-16.82%, 1.23-2.77%, 0.55-0.88%, 4.64-8.30% and 60.22-70.86% respectively. Blended fractions and fortified blended fractions had greater nutrient density than the control, however more in the blends containing both bambara groundnut and sesame seed flours. As for sensory attributes of the modified dakere, the blended fractions especially MfSf had the best appearance, fortified dakere the best aroma and taste scores especially dakere with sesame seed meal despite the dull appearance. Dakere produced with blended coarse fractions or fortified coarse fractions were crispier and were desired more than others. The overall acceptability scores were generally high, the highest score observed in the sesame seed meal treated dakere. The study had succeeded in enhancing the nutrient density and sensory properties of dakere, an agglomerated stiff dough through the blending of similar flour fractions from millet and sorghum and fortification of the same with grain legume flours
Evaluation, Effect of Whitening Agents on Physico-Chemical and Functional Properties of Sardine Surimi (Sardina pilchardus)
No full textThe effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter. Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine.
Aims: In order to improve whiteness and functional properties of sardine surimi (Sardina pilchardus), the effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used.
Study Design: Experimental Research Design
Place and Duration of Study: Research Unit “Biopreservation and Valorisation of Agro-Food Products” of the Higher Graduate School of Food Industry of Tunisia. The study was conducted in 3 months.
Methodology: Sardine surimi samples were prepared with different treatments at different concentrations: calcium carbonate (CaCO3), hydrogen peroxide (H2O2) and sodium bicarbonate (NaHCO3). Proximate composition, total pigment, whiteness, water holding capacity and textural properties were investigated. Optimal levels of each whitening agent were determined using PCA.
Results: Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter.
Conclusion: Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine