Asian Food Science Journal
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Antioxidant Enzymes and Germination Pattern: Upshot of High Salinity on Soluble Protein and Average Weight of Spinacia oleracea (Spinach) Seedlings
No full textSpinach (Spinacia oleracea L.) is widely considered as a functional food mainly due to its various beneficial components including vitamins, minerals, phytochemicals, bioactive and antioxidant compounds that stimulate health beyond basic nutrition. The overwhelming agricultural crop at salinity conditions faced several abiotic and biotic stresses that unfortunately reduced the potential applicability of highly nutritious plants. Therefore, in this study the response of antioxidant enzymes were studied at different germination stages of the seedlings and results suggested that all antioxidant enzymes play a crucial role during oxidative stress. Spinach (Spinacia oleracea L.) seedlings had the potential to germinate remarkably well up to 800 mM NaCl concentration and the average weight of seedlings and soluble protein content was efficiently increased at high salinity. During oxidative stress, catalase, ascorbate peroxidase, guaiacol peroxidase, superoxide dismutase, and glutathione reductase significantly showed tolerances to salinity stress conditions. Among them, Ascorbate Peroxidase presented significant activity even at 600 mM of NaCl in germination stage 1. The antioxidant defense mechanism of Spinacia oleracea is activated at the very early stage of germination which perhaps helps the plant to survive under harsh conditions thus maintaining the nutritional components of the plant
Evaluation of the Biochemical Composition of Some Cultivable Cichlids (Tilapia Species) in Nigeria
No full textThe biochemical composition of three cultured cichlids (Tilapia zilli, Tilapia guineensis and Orechromis aureus) were evaluated and compared. The proximate composition of the cichlids was determined using official methods of analysis, mineral composition was determined using Atomic Absorption Spectrophotometer and the amino acid composition was analyzed using Amino Acid Analyzer. The proximate composition of the three cultured species of tilapia fish (T. zilli, T. guineensis and O. aureus) indicated that moisture content, crude fat, crude fiber and ash content showed significant difference (p<0.05) among the three species while crude protein and carbohydrate content showed no significant difference (p<0.05) among the three species. The mineral contents such as zinc, magnesium and manganese showed significant difference (p<0.05) among the three species of tilapia (T. zilli, T. guineensis and O. aureus) while sodium, potassium, calcium, iron, phosphorus and copper contents showed no significant difference (p<0.05) among the three species. The amino acid composition showed lysine as the most abundant amino acids present in all the cultured cichlids studied. This shows that these cultured cichlids are highly nutritious and would be of great value to consumers
Processing of a Nutrient-Rich Cereal Butter an Alternative to Peanut Butter
No full textCereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. Pumpkin had highest protein (30.23%), while sunflower, pumpkin and peanut cereals had the highest amounts of fats (51.46, 49.05 and 48.00%, respectively). Also, corn had the highest amounts (72.56%) of carbohydrate. For microbiological evaluation, data show that total mould count ranged between 1.10 to 1.80 log cfu/g for rye and peanut, respectively. Garden cress is a good source of potassium, calcium, iron, and sodium. Also, Pumpkin is a good source of Magnesium, zinc, Phosphor and Selenium. Sunflower had the highest value of Vitamin B1, B2, B6, B9 and E but garden cress had the highest value of B2, K and C vitamins. The fatty acid composition of cereals reported that palmitic acid was the highest value in rye 21.80%. The Palmitoleic acid ranged from 0.22 to 12.50%, the lowest was peanut and highest occurred in sunflower. The highest of oleic acid was peanut 46.80%. Sunflower had highest Linoleic acid (69.0%) and garden cress had highest of linolenic acid 32.18%. Rye had highest value (20.69%) in Arachidic acid and garden cress scored highest in Eicosenoic acid (13.40%). The microbiological quality of cereals butter samples are total aerobic bacterial counts (TAB) ranged between 1.09 log cfu/g (rye butter) to 1.91 log cfu/g (peanut butter). Garden cress was obtained the higher for viscosity value (16100, 15900 and 15700 cp/s) at 25, 40, 60°C than other cereals butter. In texture analysis, garden cress butter had the highest significant amounts of hardness, cohesiveness, gumminess, chewiness and adhesiveness. Sensory evaluation of sunflower butter had the highest significant amounts of overall acceptability, peanut butter then pumpkin butter (96.30, 88.40 and 79.20, respectively) in all samples. Results could be useful in improving cereal butter processing and delivering sunflower butter to consumers who are more concerned as a functional food, high fat content and peanut allergy
In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour
No full textIn-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal. Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale
The Mycotoxin Risks Lurking in Breads Sold in Abuja Metropolis
No full textBread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source of nutrients, such as macronutrients and micronutrients that are all essential for human Bread like other bakery products are subject to microbial contamination and spoilage by molds irrespective of the intrinsic composition of the product. The present study was carried out to identify the fungi associated with bread spoilage sold in Abuja metropolis, Nigeria and the possible health risks. Twenty-four (24) bread products from different locations within FCT, Abuja, Nigeria covering the six regions; Abaji, AMAC, Bwari, Gwagwalada, Kuje and Kwali were sampled and the molds associated with them were isolated using spread plate method. Based on the cultural and morphological characterizations using standard identification techniques, the mold namely Aspergillus sp. (29.7%), Mucor sp. (17.4%), Penicillum sp. (17.1%), Fusarium sp. (14.7%), Rhizopus sp. (8.0%), Cladosporium sp. (7.4%) Alternaria sp. (3.4%) and Geotricum sp. (2.3%) were found. The presence of mold is a signal to the possibility of mycotoxin build-up and other food safety risks. Therefore, bread manufacturer and distribution vendors need to periodically validate their preventive measures to control potential hazards associated with fungi-laden breads
Development, Evaluation and Safety Aspect of Enriched Weaning Food from Cereal, Legume and Vegetable
No full textThis study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysis were done such as proximate, minerals, haematology and lipid studies of rat fed both formulated and commercial diets as well as the growth and feed intake of the rats. The data obtained were analyzed. The results showed that the moisture content observed was low ranging from 5.07% -12.91%. The lowest moisture (5.07%) was defatted soybean flour; this was followed by fermented maize flour (9.71%) while the highest moisture (12.91%) was seen in carrot powder. Carrot had the highest Ca (5850.0ppm), followed by defatted soybean (4700ppm), the least was maize (2900ppm). The highest count for white blood cell (WBC) was observed in rat fed rat pellet ie diet G (11.8x109). The high density lipoprotein (HDL) of rats fed different diets ranged from 31 to79mg/dl with group F (31.0 mg/dl) and C (79 mg/dl) which had the lowest and highest HDL respectively. At day 4, the highest (62.20g) feed intake was observed for rats that fed on diet C, next B (60.70 g), diet D (54.20 g), diet G (53.20 g), diet E (45.10 g), diet F (43.80 g). The least feed intake was diet A (39.6 g) in that decreasing order. This study has showed that diet C was outstanding among the diets and should be used to improve the body weight of infant, increased the HDL, reduced LDL, improves haematological parameters and improves nutritional qualities
Evaluation of Chemical, Physical and Functional Properties of Extruded Snacks from Blends of Acha Grain, Jackbean and Pawpaw Pormace Flours
No full textAims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the flour blends, determine the physical properties of the extruded snacks, evaluate the quality and sensory properties of the snacks produced, carry out the mineral content analysis of the extruded products.
Methodology: Acha flour (A), Jack bean flour (J) and Pawpaw flour (P) were produced and blended to give various ratios of AAA (100% Acha, 0% jackbean, 0% pawpaw pomace), AJP (70% Acha, 20% Jackbean, 10% pawpaw), APJ (70% Acha,10% Jack bean, 20% pawpaw), AJN (70% Acha, 30% Jackbean, 0% Pawpaw), ANP (70% Acha, 0% Jack bean, 30% Pawpaw). These composite flour blends were used to produce extruded snacks and were analyzed for their proximate, minerals, anti-nutritional contents, and sensory properties, functional and physical properties. The analysis were carried out in triplicates for all the five formulations. The result obtained from the analysis were statistically analysed using SPSS 16.0 defined at (P < 0.05).
Results: Protein content ranged from 10.92% to 6.98% with ANP having the highest and low in AAA, Carbohydrate content also ranged from 83.76% to 79.40%, high in AJP and lower in ANP, AAA had the highest moisture content of 3.88% and low in AJP 2.66, Fat content was high ANP (4.41%) and low in AJN and AJP (3.00%), APJ has the highest fibre content of (3.60%) and lower in AJN (1.18%) Ash was high in AAA and low in AJP (2.89% and 1.59%) respectively. The tannin content ranged between 0.18 to 0.36mg/g with ANP to be the highest, phytate content ranged between 0.25mg/g to 0.63mg/g. Saponin content ranged from 0.35 to 0.73mg/g with ANP to be the highest among them. As for the functional properties, the bulk density ranged between 0.84 - 0.92g/ml with the control samples (AAA) having the highest value and the lowest value was observed in sample AJP. Water absorption capacity and Oil absorption capacity ranged between 0.88 – 3.5% and 1.33 – 2.33% respectively. Physical properties of the extruded snacks; bulk density ranges between 0.23 – 0.38% with sample AAA having the highest value and ANP being the lowest, Apparent density, Lateral expansion and Porosity ranged between 0.36 – 0.62%, 79 – 130% and 0.47 – 0.81% respectively. All the five formulations have no significant difference in there sensory attributes. Mineral content, Potassium content was high in ANP (203.75mg/100g) and low in AJP (148.75mg/100g), Calcium was high in ANP (576.25mg/100g) and low in AAA (435.50mg/100g), Magnessium was high in ANP (208.25mg/100g) and low in AAA (208.25mg/100g).
Conclusion: Inclusion of pawpaw pomace and Jackbean to the composite increased (p<0.05) the protein and Mineral content of the product, when compared with the control. Based on the nutritional values and sensory attributes, AJP and ANP snacks could be recommended as an appropriately enriched snack product
Anti-Acetylcholinesterase Activity of Commercially Important Ceylon Black Tea (Camellia sinensis L.) Grades Belonging to Different Elevations: Potential Natural Product for Type 3 Diabetes Management?
No full textAims: Sri Lankan tea which is known as the Ceylon tea is the world’s finest tea. Currently Sri Lanka remains as the second main black tea (BT) exporter and the main orthodox BT exporter in the world. Although several pharmacological activities of Ceylon tea have been reported, its anti-acetylcholinesterase (AChE) activity which has a direct relationship with the management of Alzheimer's disease or type 3 diabetes has not reported to date. Further, there are no comprehensive studies on anti-AChE activity of tea world over. Present study evaluated anti-AChE activity of commercially important Ceylon BT grades belonging to different elevations.
Methodology: Freeze dried hot water extracts of Broken Orange Pekoe Fannings (BOPF), Orange Pekoe (OP) and Dust No.1 BT grades from low, mid and high grown elevations and a Ceylon green tea sample collected from the local market were studied for anti-AChE activity using 96 well micro plate-based assay (n=3 each).
Results: Results showed that all tested Ceylon tea had anti-AChE activity with varying degrees of potentials in a dose dependent manner. The mean IC50 values of BOPF, OP and Dust No. 1 tea grades at different elevations varied from 499.61±10.95 - 569.19±5.78, 598.80±24.95 - 677.81±6.61 and 509.44±3.81 - 621.39±3.29 µg/mL respectively. Interestingly, observed anti-AChE activity of black tea showed significant differences (P< 0.05) among elevations. The order of potency of BOPF, OP and Dust No:1 BT for anti-AChE activity at different elevations was low grown>high grown=mid grown, high grown=low grown>mid grown and mid grown>low grown>high grown respectively. Anti-AChE activity of Ceylon green (433.96 ± 5.95 µg/mL) tea was significantly high (P<0.05) compared to the tested BT and activities of all Ceylon tea were moderate compared to the reference standard Galantamine (IC50:2.52±0.17 µg/mL).
Conclusion: It is concluded that selected Ceylon BT grades had varying levels of anti-AChE activity and it varied with the elevations
Effect of Temperature on Drying Characteristics and Quality of Three Nigerian Onion Varieties Using a Fabricated Electrically Powered Dryer
No full textThe research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced into 3 mm thickness. Fresh samples of the three onion varieties were analyzed to determine the initial values of protein, fat, ash, crude fibre, and moisture content on a dried basis (m.c.d.b.) using recommended AOAC methods.. Vitamin C and microbial loads content were determined before loading into a locally fabricated electrically-powered dryer. The onion samples were dried at varying pre-determined temperatures of 50, 60, and 70 oC. After drying, the proximate compositions, vitamin C and microbial loads were also determined. The protein, fat, ash and crude fibre of the fresh onion samples were 1.5, 0.5, 0.6 and 0.5%, respectively, while m.c.d.b, vitamin C content and microbial loads ranged from 85.1-88.2%, 8.1-8.3 mg/100 gm and 4.45-5.39 mg. Red onion samples were dried for 13:15h, 12:10h and 10:30h; white onion samples for 13:00h, 12:25h and 10:40h; while cream onion samples for 13:10h, 12:35h and 10:15h at 50, 60, and 70 oC, respectively. The protein, fat, ash, crude fibre, m.c.d.b, vitamin C content and microbial loads of the dried onion samples at all the drying temperatures ranged from 10.110.4, 1.1-1.5, 3.3-3.5, 5.5-5.8, 5.5-6.9%, 3.1-4.9 mg/100 gm, 1.314.17 mg, respectively. The drying temperature had a significant effect (p-value < 0.05) on the quality of all the onion samples. At 70 oC, protein, fibre, ash, fat and pungency retention were significantly (p< 0.05) high and within acceptable limits while microbial loads were low with the reduction in Vitamin C contents in all the onion varieties. Therefore, onion can best be dried at 70 oC to achieve the optimum quality and flavour required for its use as a spice
Effect of Particle Size on Color of Ground Coffee
No full textIntroduction: Particle size is one of the main variables that influence coffee brewing process and also most obvious to the consumers. The aim of this study was to evaluate the effect of different particle sizes on the color of ground coffee.
Methods: A laser diffraction analyzer was used to determine the particle size distribution of the 14 dry ground coffee samples. The particle size distribution of the roasted ground coffee samples that underwent grinding at different time periods was based on volume distribution. Color measurements of all coffee samples were made using a portable CR-400 tristimulus colorimeter and Spectra-Match software, set to L*, a*, b* mode. Color measurements were recorded for two replicates of each sample.
Results: Coffee samples ground for short times of 30s, 20s and 10s, were observed to have coarser particles than those that underwent longer grinding times. The 20s and 30s grinding times did not exhibit any significant differences for the D50 and D90 particle size distributions. There was no significant difference in D50 and D90 values for Colombian 1.3, Leyenda and Tarrazu brands. It was observed that lightness (L*) as well as a* and b* were highly significantly different between the different coffee samples with P < 0.0001. The coffee samples that underwent grinding for 60s had the highest L*, a* and b* values of 30.72, +1.31 and +1.39 respectively. Colombian 1.3 coffee brand had the lowest L* and a* values of 29.8 and +0.67 respectively, with brand 1820a having the lowest b* value of +0.39.
Conclusion: The results of this study show that there was no significant effect of particle size distribution of coffee samples on color of the ground coffee particles. L*, a* and b* values decreased during roasting, due to the darkening of the beans resulting from sugar caramelization and Maillard reactions