Asian Food Science Journal
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Extraction and Estimation of Protein from Ginger (Zingiber officinale) and its Interaction with Glucose Molecule
No full textAim: To evaluate the protein composition in the ginger rhizome and its interaction with glucose molecule.
Place and Duration of Study: Department of Biochemistry, Sokoto State University, Sokoto, Nigeria, between April 2021 and May 2021.
Methodology: Protein was extracted from the rhizome of ginger using 0.1 M phosphate buffer. The protein concentration of the sample was estimated using Biuret method while using xanthoproteic test, the presence of aromatic amino acids was ascertained. The crude protein sample was interacted with glucose using UV interaction study.
Results: The protein concentration of the sample (2 g) was found to be 1.702 mg/ml, it was identified that ginger rhizome contains aromatic amino acids. UV interaction study between the crude protein sample and glucose molecule showed an increase in absorbance at the range of 280 nm.
Conclusion: The interaction of ginger with glucose shows that it possesses a hypoglycemic effect
Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals
No full textThe present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g)
Unconventional Composite Feed Ingredients on Storage and Sensory Attributes of Chicken Meat
No full textAim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat.
Study Design: Quasi Experimental
Place and Duration of Study: Department of Animal Production and Health Technology, Department of Nutrition and Dietetics and Department of Science Laboratory Technology, Imo State Polytechnic Umuagwo-Ohaji, June 2020-April, 2021.
Methodology: Arbor Acres broiler reared with unconventional composite feed ingredients, consisting of 0%, 2.5%, 5%, 7.5% proportions of Homogenized Vegetable Meal (HVM) was used. After six weeks, the broilers were slaughtered, cleaned and stored in the freezer at the temperature of 30C. Nutrient Agar (NA), Mac Conkey Agar (MCA) and Sabouraud Dextrose Agar (SDA) were the media used for the determination of bacterial and fungi growth on chicken meats during storage. Sensory evaluation of chicken meats was determined after 14 days of storage.
Results: The result revealed low (3.4x 105-8x105) microbial and fungi (2.1 x105-7 x105) growth on the chicken meat samples. There was no significant difference (P=0.05) in the sensory attributes (taste, colour, aroma and general acceptability) tested. The chicken meats were generally (7.6 -7.8) acceptable by the taste panel members after 14 days of storage.
Conclusion: The inclusion of unconventional (leave) ingredients in broiler feed did not affect the storage of chicken meat, rather some sensory attributes (aroma and colour) of chicken meat were improved
Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality
No full textCoagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This study therefore aimed at standardizing fermented maize waste liquor (FMWL) as a local coagulant for tofu production. FMWL at ratios of 600 ml, 550 ml, 500 ml, 450 ml to 1000 ml soybean milk was used to prepare tofu and compared with tofu coagulated with lemon juice. The result revealed that the tofu coagulated with 550 ml of FMWL exhibited higher fat (47.78%) while tofu coagulated with 600 mls of FMWL had significantly (p<0.05) higher protein (31.75%). On the other hand, sample coagulated with 500 mls FMWL had significantly (p<0.05) higher crude fibre content. Soymilk coagulated with 400ml of FMWL exhibited significantly (p<0.05) higher contents of magnesium (75.42 mg/100g) and calcium (46.32 mg/100g) and iron (15.85 mg/100g) while the sample coagulated with lemon juice (control) had higher potassium content (201.17 mg/100g) The sensory evaluation result revealed that the control sample was highly acceptable to the panelists and this was followed closely with the sample coagulated with 550mls of FMWL. Hence, FMWL when utilized at a level of 550 mls will yield soybean curd that is acceptable and comparable to soybean curd coagulated with lemon juice. The use of FMWL will serve as an alternative, cheap and natural coagulant for soybean curd preparation at household and commercial levels
Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin
No full textChin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch
Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content
No full textColor and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysis that can be used on a large scale in the laboratories of olive oil analysis starting from pigment quantification and color range measurements. A selection of 172 virgin olive oil samples obtained in Tunisia between 2018 and 2019 were used for this purpose. Chlorophyll and carotenoid contents were analyzed using a UV spectrophotometer standard method while color range was measured using digital images taken under controlled conditions. All samples showed high significant differences in chlorophyll and carotenoid contents (p <0,01) confirming that the visual selection of the set of samples was satisfactory for this study. Chlorophyll content varied from 3,0 to 28,3 ppm for samples SM137 and SM96 respectively, while carotenoids oscillated between 0,7 and 6,2 ppm for SM138 and SM100 respectively. Principal component analysis using chlorophyll and carotenoids contents along with RGB-CYMY color measurements showed a higher significant correlation P<0,05 between pigment contents and Red, Green, Blue and Yellow colors. Bivariate tests suggest that although color and pigments are correlated, color range assessment using digital imaging may represent a more sensitive method to discriminate olive oil according to cultivar, geographical origin, maturation index and year of harvest
Halal Food Safety: PCR Based Detection of Porcine DNA in Imported Chocolate
No full textHalal food and food products consumption is a major part of living in Muslim community. Pork meat or meat items are not considered halal in Muslim countries and consumers. Ensuring pork-free food items is a challenge for the food industry and exporters to Muslim nations. This study aims to detect porcine DNA in imported chocolate products in Bangladesh for halal safety assurance. The imported chocolate samples were collected from various multi shops in Dhaka. Polymerase chain reaction (PCR) method is used in our research to detect the porcine DNA. Two primer sets are used for the detection of porcine mitochondrial cyt-b (cytochrome-b) gene fragments in chocolate samples. To visualize the amplified DNA, agarose gel (1%) was used. After electrophoresis, DNA band in agarose gel indicated that the gene fragments are amplified properly. In our research, out of 42 chocolate samples, only 2 samples were found positive. The chocolate samples were branded as Wild Berry Flavor Chocolate and Cadbury Milk Tray Chocolate. In comparison with the positive pork sample, these two samples also containing the 165bp and 359bp fragment of the porcine cytochrome b gene. We reported that chocolate products contain the pork contamination were not labeled as halal. While other samples that did not have any halal logo originated from outside Bangladesh and imported also showed negative result. The present study established the DNA-based porcine detection system based on mitochondrial cyt-b that is viable in highly processed products. It can be used in the halal certification process to determine the pork items presence in food and halal safety. Our research also reported that imported chocolates should halal certify before release into the market
Interactions between Cocoa Husk Catechin and Casein Micelles and their Impact on Physico-chemical Properties
No full textAims: The purpose of this research was to investigate the influence of physicochemical properties of interaction casein with different concentration catechin sources of the cocoa husk.
Study design: Casein was added catechin with various concentration treatments (0 (control), 20, 40 and 60 (μg/ml)).
Place and Duration of Study: This study was conducted between April until August 2020 at the Faculty of Animal Science, Universitas Brawijaya.
Methodology: Casein was added catechin with various concentration treatments (0, 20, 40 and 60 (μg/ml)). An analysis is carried out to determine interaction using UV-Vis detection, chemical structure using Fourier Transform Infra-Red, microscopy analysis by Scanning Electron Microscopy, particle size by Zetasizer Nano Series Software Version 7.01, Malvern Instrument and electrophoretic analysis.
Results: The interaction between casein and catechin was investigated by the method of UV-Vis detection and chemical structure analysis by Fourier Transform Infra-Red showed that it was indicated that catechin could detected in casein. It is similar with recent research. The interaction of casein and catechin showed to decrease the particle size and showed on microscopy analysis. Protein profile showed to increase the molecular weight with the addition of catechin, it can be indicated that presence interaction both on casein with catechin.
Conclusion: Casein interacted with catechins 60 µg/ml was able to increase casein stability, maintain nano size, casein components were still detected in the protein profile, the resulting microstructure looked compact and functional groups of bioactive compounds were still detected using Fourier Transform Infra-Red
Effect of Different Kinds of Substrates on the Growth and Yield Performance of Pleurotus sapidus (Oyster Mushroom)
No full textCultivation of edible fungi (mushrooms) is a useful method for bio-conservation in the agriculture industry. For the better production of mushrooms, we used the agricultural waste material as a substrate for the cultivation of mushrooms. After mushroom harvesting, these substrates are available as an excellent source of soil conditioner. In this study, we used the sawdust of a simbal tree (Bombax ceiba L.), office scrap paper, and poultry manure as a substrate to cultivate the Pleurotus sapidus (oyster mushroom). Data recorded from the inoculation of spawn to the harvesting of fruiting bodies by using different parameters. The results revealed that the Treatment-T4 (sawdust of simbal tree 50% + poultry manure 50%) required the least number of days (16 days) for 100% spawn-running, development of pinhead (6.5 days), and fruiting bodies (5.5 days), produced the maximum number of fruiting bodies (24.25), maximum yield (388.40 g), and highest biological efficacy (77.68%). The Treatment-T5 (office scrap paper 50% + poultry manure 50%) took the maximum number of days (32 days) for 100% spawn-running, development of pinhead (18 days) and fruiting bodies (17 days), produced least number of fruiting bodies (9.5), minimum yield (224.50 g), and lowest biological efficacy (44.90%). Therefore, the cultivation of oyster mushrooms is an excellent or environment-friendly technique because the substrate used for mushroom cultivation is economical and readily available
Biochemical and Organoleptic Assessment of Asian Stinging Catfish (Heteropnuestes fossilis) in Two Storage Conditions
No full textThe proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-index was maximum 82.35 % and 63.42% at 4 hrs and 8 hrs storage in SIC and SAT, respectively. Fish SIC showed a remarkably extended maximum rigor-index period of 14 hrs and 2 hrs in fish SIC and SAT, respectively. Fish SIC showed post-rigor period for upto 30 hrs, it was shorter in fish SAT for 18 hrs, though in both storage the rigor-index of the fish did not ceased completely. The moisture, protein, lipid, and ash content of fresh, SIC and SAT fish were 77.30%, 75.57%, and 78.81%, 15.04%, 15.34%, and 14.42%, 6.10%, 6.30%, and 3.47%, 1.99%, 2.67%, and 2.95%, respectively. The initial pH of fresh fish muscle was 6.89 which decreased to 6.32 and 6.12 after 18 hrs in fish SIC and SAT, respectively. The organoleptic quality assessment was in acceptable condition up to 12 days in fish SIC whereas a very short period of 10 hrs at fish SAT. Considering the findings of present study, it is highly recommended to store Asian stinging catfish at iced condition for maintaining shelf-life and quality