Asian Food Science Journal
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Aspergillus Producing-Ochratoxin A During Coffee Processing in Cameroon: A Short Literature Review and Analysis
No full textThe present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase as the demand for the available food supply increases in response to the growth of the world population. The most important naturally occurring mycotoxins in human food are aflatoxin, ochratoxin, deoxynivalenol, zearalenone and fumonisin. OTA is the most prevalent and toxic and is produced by both Aspergillus and Penicillium. Coffee production has high socio-economic importance in most African countries. However, postharvest treatment and storage conditions represent optimal environments for the occurrence of fungi responsible for mycotoxins production in coffee beans. Preliminary data revealed the wild diversity of coffee beans with the presence of other fungal genera such as Mucor, Cladosporium, Fusarium, Wallemia and Acremonium. In addition, the authors found the production ability of A. niger, A. carbonarius and A. ochraceus to produce Ochratoxin-A at concentrations of 0.31, 5.07 and 13.08 µg.kg-1. The outcome of this short review can be used for the building of a risk evaluation procedure aiming to provide specific actions to reduce the exposure to OTA in coffee beans and to improve the exchange of coffee products throughout the world
Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)
No full textBackground: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the importance of the tree and fruits, ranging from food and medicine to the provision of several value-added products. In spite of the many benefits the plant offers, it has not been sufficiently incorporated in the general food system, partly because of gaps in processing, distribution and knowledge about utilization methods and nutritional and nutraceutical value.
Objective: A comprehensive literature search was done to highlight jackfruit's nutritional, health, and commercial benefits to promote its utilization.
Methodology: The literature search was conducted using three electronic databases with no constraints on publication year. Over 200 studies on the nutritional properties of jackfruit and at least 105 articles on the use of the various parts of the jack tree for their anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, and hypoglycemic effects were found.
Findings: Jackfruit has vital nutrients, including phytochemicals, minerals, vitamins, carbohydrates, and proteins. The literature on utilization shows that the fruit can be processed into commercial products using minimal processing technologies, dried to extend product shelf-life, or processed into various value-added products.
Conclusions: Jackfruit production and value addition are relatively under-developed despite the fruit tree’s high yield potential, high nutritional value, nutraceutical and techno-functional properties. For improved benefits from jackfruit, actors need to adopt the available technologies at different value chain nodes
Prevalence of Staphylococcus aureus Isolated from some Street Hot Beverages in Abidjan, Côte d’Ivoire
No full textIntroduction: Staphylococcus aureus is one of the main pathogens found in street food, including hot beverages. However, information about S. aureus isolated from street hot beverages from coffee carts is very limited in Abidjan, Côte d’Ivoire.
Aims: We aimed to characterize phenotypically S. aureus isolated from street hot beverages sold in Abidjan.
Methodology: A total of 400 samples of hot beverage were collected and analyzed. The identification was made through conventional microbial and biochemical analysis. Macroscopic identification on the Baird Parker agar supplement with egg yolk tellurite. Microscopic observation through Gram staining as well as biochemical tests such as catalase, DNase and coagulase were performed. To confirm staphylococcal strains, the MALDI-TOF mass spectrometry was used. After identification, the susceptibility of the staphylococcal isolates was evaluated using disc diffusion method.
Results: Result showed that most of Staphylococcus aureus (18.4%) were isolated from tea. All the strains of Staphylococcus aureus isolated from street beverages were sensitive to cefoxitin and vancomycin. All the S. aureus isolated from milk were resistant to Erythromycin. Although beverages are consumed hot, the presence of S. aureus in ready-to-drink beverage transmitted infections to consumers.
Conclusion: This drink need attention for the seller and the user to avoid some infections
Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder
No full textOnion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable food products production. This study is aimed at assessing the effects of three drying methods (industrial oven, electric dryer and sun drying) on physicochemical (moisture content, ash content, pH, titratable acidity, total polyphenol contents) and functional properties (water solubility and particle sizes) of onion powders of two onion varieties (white and violet of galmi). From the results obtained, physicochemical and functional components are affected significantly (P<0.05) by drying process but not titratable acidity (to the order of 36 mEq/100g DM). In addition, the moisture content of onion powders were below 13.66±0.115, 14.73±0.115, 14.60±0.305 g/100g WM for industrial oven, electric dryer and sun drying respectively with pH between 3.29 and 5.16. In addition, these powders showed a small particle size (under 400 μm) and high solubility as 93.33±2.3, 72±0.5, 62.66±2.3 g/100 g DM for Electric dryer (ED), Industrial oven (IO) and Sun drying (SD) respectively. Furthermore, polyphenol content was almost different in all the different drying process with values between 721.32 to 962.26 mg GAE/100g DM. Moreover, all properties were varied significantly (P<0.05) between white and violet of galmi powders. The preferred drying method and onion variety were industrial oven and violet of galmi. Finally, these results could be a valorization way to promote an industrialization of onion powders
Effects of Pawpaw (Carica papaya) Seed Flour Addition on the Quality of Wheat Bread
No full textThe effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5% addition in wheat were prepared. Control sample was 100% wheat flour and its bread. The functional properties of the flours of wheat and pawpaw seed were determined. The proximate composition (breads and pawpaw seed flour), vitamins content and sensory attributes of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed an increased oil absorption capacity (0.62-1.23 g/g), foaming capacity (14.54-19.88%) and a decreased water absorption capacity (1.88-1.35 g/g) and bulk density (0.78-0.41 g/cm3) with increased pawpaw seed flour addition. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.80-30.83%), ash (0.78-3.00%), crude fibre (0.58-1.48%), crude fat (2.20-9.68%) and crude protein (11.46-17.71%) but decrease in carbohydrate (61.19-37.31%) contents with increased pawpaw seed flour addition. The pawpaw seed flour showed proximate composition of 8.15% moisture, 7.46% ash, 5.44% crude fibre, 25.41% crude fat, 28.18% crude protein and 25.38% carbohydrate. Vitamin C (0.57-12.95 mg/100 g) and pro-vitamin A (0.26-7.37 µg/100 g) significantly (p<0.05) increased with increased pawpaw seed flour percentage while Vitamin B3 decreased with increased addition. Appearance and taste panel scores indicated that up to 5% addition of pawpaw seed flour was acceptable in bread formulation
Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends
No full textBread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation
Creating Sim Flower Scent (Rhodomyrtus tomentosa) for Product Sim Fruit from Natural Materials in Vietnam
No full textAim and Objectives: The purpose of this study is to reproduce the scent of Sim (Rhodomyrtus tomentosa) flower from natural substances present in Vietnam to replace the scent extracted from Sim flower.
Materials and Methods: All the materials for making the Sim flower fragrance and products from Sim fruit are natural sources in Vietnam.
Fragrance assessment by olfactory, the aroma is diluted 20 times with an odorless diethyl phthalate (DEP) solvent, followed by a special scent paper and the smell of the nose to assess the scent. The fragrance of Sim flower was tested on Sim syrup product 0.2%, Sim jam 0.5%, Sim wine 0.3% by weight.
Results: After the experiment, we have selected fragrance FW.1, FW.2 for Sim wine, FS.1 and FS.2 for Sim syrup, FJ.1 and FJ.2 for Sim jam.
The main aroma of Sim flower is made up of Aldehyde anisic, Cinnamaldehyde, Cinnamon bark oil, Linalool, Linalyl acetate, Linalyl cinnamate, Linalyl formate, Linalyl butyrate. Aldehyde anisic and Linalool are the main constituents that determine the aroma of Sim flower.
Conclusions: We have created the scent of Sim flower from natural materials in Vietnam for Sim wine FW.1, FW.2, for Sim syrup FS.1, FS.2, and Sim jam FJ.1, FJ.2. Sim flower FW.1, FW.2, FS.1, FS.2, FJ.1, and FJ.2 are added to Sim wine, Sim syrup, Sim jam to increase the value and appeal of the products made from Vietnam Sim fruit
Effect of Extrusion and Steam Pressure on Fiber and Nutritional Properties of Pineapple Peels
No full textResearch finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on soluble and insoluble fiber contents, antioxidant activities, sugar profile and proximate contents. The extrusion of Morris pineapple peel increased soluble dietary fiber (SDF-2.8 folds), insoluble dietary fiber (IDF-1.2 folds) and total dietary fiber (TDF-1.3 folds). Steam pressure treatment also show the same trends of fiber modification in Morris peel (SDF-3.4 folds, IDF-1 folds, TDF-1.2 folds). The sugar profile showed that fructose and glucose increased after fiber modification. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH test) had been used to determine antioxidant activity in both processing method. The results of the proximate analysis showed that protein, crude fiber and moisture content affected by extrusion and steam pressure process of pineapple peel. It can be conclude that modification of fiber through extrusion and steam pressure is able to alter fiber and nutritional properties of pineapple peel
Occurrence of Aflatoxins in Retail Kola Nuts in Ibadan Metropolis
No full textAim: This study was designed to determine Aflatoxins present in kola nuts sold in Ibadan metropolis.
Study design: Kola nuts were randomly purchased from different markets in Ibadan, Oyo State.
Methodology: Thin layer chromatography (TLC) and spectrophotometric method were used for the determination of aflatoxins in the kola nuts samples.
Results: All the samples collected were contaminated with aflatoxins. Aflatoxin B1 and B2 were present in the kola nuts samples ranging from 9.73 - 25.43 μg/kg and 10.90 - 29.67 μg/kg respectively.
Conclusion: The levels of aflatoxins in the sampled kola nuts were mostly above recommended tolerable limits. It is imperative to enlighten stakeholders on possible ways of handling kola nuts towards reducing the aflatoxin incidences to the barest minimum in order to safeguard the health of the populace
Preparation of Herbal Products (Brahmi, Ashwagandha and Curcumin) Using Plant Extract to Cure Dementia Patients
No full textMemory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are several type of material that is used for preparation of product. Nutritional and medicinal qualities of product can be enriched by addition of ingredients such as herbal and medicinal plant extract. Herbal inclusion not only gives medicinal qualities but can also give new flavor to the product. Brahmi, Ashwagandha and curcumin is valued herbs are used in ayurveda medicine and such was used and cultivated from long periods in India. It possess therapeutic value against a large number of ailments such as brain/Dementia diseases, asthma, inflammation, arthritis rheumatism, tuberculosis, infections, fever, diseases including cancer. Brahmi, Ashwagandha and curcumin powder was incorporated directly with other ingredients of Product. It is helpful in curing the Dementia disease. It decreases anxiety and boosts mood and also has anti-aging power. The result of the analysis and test show that the incorporation of Brahmi, Ashwagandha and curcumin is found to be most acceptable to obtain herbal product with improved nutritional quality and satisfactory sensory attributes. In present study the efforts are made towards the nourishment of herbal product with herbal extract. All three members of panelist were given average score between 7 to 8 points for flavor, color, body & texture and Overall acceptability and with all parameters and shelf life of herbal product was found 30 days