Asian Food Science Journal
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Investigation of Antioxidant Potential in Ocimum basilicum Flower
No full textAims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant.
Study Design: Study is basically designed on Column chromatography of extracts.
Place and Duration of Study: Sample collection and all experimental work was done in Chemistry Department Government College University, Lahore. The study comprises duration of 6 months.
Methodology: The flower of Ocimum basilicum were collected, dried and grinded. It was soaked in methanol-water (70:30) in dark bottle for a week. Followed by a scheme (column chromatography). After TLC of extracts, three activities were done. Phosphomolybdate, Ferric thiocyanate (FTC), and Folin-Ciocalteu (FC reagent) for determination of antioxidant capacity, peroxidation, determination of total phenols respectively.
Results: The sample OC2 and crude have maximum absorbance at the concentration of 100µl, 200µl and 300µl. The results show that crude has maximum antioxidant capacity. The phenolic contents are in the increasing order of fraction OC2, OC5, and crude. The maximum phenolic contents are present in crude. Reference has the maximum ability for peroxidation for ferric thiocyanate complex by giving red colour.
Conclusion: Overall it is concluded that Ocimum basilicum flower has antioxidant capacity as good as a standard antioxidant. It is recommended in food/medicine as natural herbal product
Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits
No full textThis study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits were prepared from various blends of wheat flour, carrot flour and yam flours. The proximate composition, functional properties, vitamin, minerals and sensory attribute of the flour blends were carried out using appropriate standard methods for the analysis. The sensory properties of the stiff dough and biscuits were determined. The proximate composition of the flour blends were significantly (P< 0.05) different for the moisture (7.52.-6.89%), ash (2.00-2.36%), protein (4.90-4.55%), fat (1.41-1.25%) and carbohydrate (82.09-77.73%). The water absorption (2.53 – 4.10%) and least gelation concentration( 6.43-12.03%) of the blends increased while the bulk density (0.65-0.53 g/ml), dispersibility (1.49 -2.50%), swelling capacity( 2.59 -3.83%) and foaming capacity (26.73-6.44 g/ml).The blends were rich in iron( 8.43-19.22 mg/100g), zinc (7.43-18.11 mg/100g), magnesium (94.54-170.49 mg/100g) and phosphorus (30.63-84.01 mg/100g). The blends were rich in pro-vitamin A (5.51-17.42). Vitamin B1 (0.43-0.84) and vitamin C (4.81-17.81 mg/100g). The sensory scores recorded on the flour blends for appearances (7.10- 8.50), texture (7.40 -8.10), taste (7.10 -7.85), aroma (6.70 -7.60) and acceptability (6.35-7.70) decreased with increasing level of carrot flour in the blends. The biscuits containing 75% wheat flour, 20% yam flour and 5% carrot flour was the most preferred
Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends
No full textThe feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped 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 physical properties of breads and alveograph properties of dough blends were determined. Also, the mineral and anti-nutritional contents of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. Physical properties of the bread samples significantly (p<0.05) decreased in oven spring (5.49-2.39 cm), loaf volume (1022.50-901.60 cm3) and specific volume (4.09-3.14 cm3/g) but increased in loaf weight (250.20-288.50 g) with increased pawpaw seed flour addition. Values for dough maximum pressure (91.00-109.50 mm), extensibility (80.50-54.50 mm) and baking strength (255.00-237.50 ×10-4joules/g) significantly (p<0.05) decreased while the ratio of resistance to extensibility increased (1.36-1.66) with increased seed flour addition. The result of the mineral analysis of the breads showed significant (p<0.05) increase in all the mineral parameters determined. High values were recorded in magnesium (143.00-182.50 mg/100g), calcium (252.60-342.60 mg/100g) and phosphorus (73.50-127.30 mg/100g). The anti-nutritional contents of the breads significantly (p<0.05) increased as the level of pawpaw seed flour substitution increased. Tannins, oxalate, Phytate, and Trypsin inhibitor ranged from 1.76-2.68 mg/100g, 0.06-0.28 mg/100g, 0.06-0.29 mg/100g and 1.28-9.71 TIU/100g respectively
Evaluation of the Quality Characteristics of Complementary Food from Whole Maize Fortified with Bambara Groundnut and Tiger Nut
No full textComplementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated for their quality characteristics. The results obtained showed that MTF was the most acceptable in taste (4.40 ± 0.70), consistency (4.10 ± 1.10) and aroma (4.30 ± 0.67). In moisture and ash contents, WMF recorded the highest mean scores of 9.10 ± 0.12% and 5.05 ± 0.10% respectively. Compared with WMF, MBF and MBTF, MTF had the highest mean scores in carbohydrate (53.62 ± 0.75%) and crude fibre (6.04 ± 0.69%). However, crude protein content was reportedly higher in MBF (32.13 ± 1.22%), while MBTF recorded the highest mean score in fat content (14.13 ± 0.23%). The in vitro protein digestibility (IVPD) and in vitro starch digestibility (IVSD) of the products were influenced by the inclusion of bambara groundnut flour; and the results showed that MBTF recorded the highest IVPD and IVSD at mean values of 73.00% and 70.50% respectively. The water absorption capacity of the products were relatively low; and is considered important for the transportation and extension of their shelf stability. The optimization of the protein digestibility and nutritional qualities of observed in the products indicated that bambara groundnuts and tiger nuts could find applications in a variety of complementary food products that are beneficial to infants; especially among rural dwellers and low-income individuals
Microbiological Efficacy of Hessian Bag on Leafy Vegetables during Distribution in (Aguleri) Anambra State
No full textVegetables are highly perishable commodities that easily get spoilt or deteriorate during handling along the supply chain from the producer to the final consumer. This study aims to compare the microbiological efficacy of hessian bags and non hessian bags on leafy vegetables (Telfairia occidentalis) Ugu and (Ocimum gratissimum) Nchuanwu leaves using hessian bags and non-hessian bagsduring distribution. Standard procedures on microbial count, isolationof microorganisms, purification of microbial isolates, biochemical identification of isolateswasused to identify the microorganisms present. The microbial load of the leafy vegetables from farmland to consumer increased progressively along the distribution chain. Staphylococcus species were the predominant bacteria in the leafy vegetables from the farmland. Other bacteria found were Pseudomonas, Bacillus spp, Staphylococcus spp, Escherichia coli and fungi Penicillium spp, Aspergillus niger, Rhodotorula spp, Fusarium spp, Mucor spp. The study showed that the microbial contents of the vegetables increased across the distribution line from farmland to consumer irrespective of the use of hessian bags
Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour
No full textAs part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate compositions of the pan bread were investigated in this study by partially replacing wheat flour (WF) with CHIA seeds powder (CSP) at levels of 3 percent, 6 percent, 9 percent, and 12 percent. The addition of CSP to pan bread improved the mineral content of the bread. With only a minor depreciation in bread quality, CSP could partially replace WF 72 percent extraction in pan bread, increasing its nutritional value in terms of fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan bread control. When compared to pan bread without CSP, the CSP mixture increased the mineral content, essential amino acid content, and nutritional properties
Pathogenic and Spoilage Causing Microorganisms Associated with Traditional Seafood Product Jaadi Manufactured in Southern and Western Coastal Belt of Sri Lanka
No full textAims: The objective of this study was to investigate on microbial related food safety issues and microorganisms associated with the production of Sri Lankan traditional seafood Jaadi.
Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo, Sri Lanka, between December 2013 to April 2016.
Methodology: Seven Jaadi processing centers along the Southern and Western coastal belt of Sri Lanka were evaluated for its compliance to food safety, in terms of environment, processing techniques, hygiene and sanitation, physiochemical and microbiological quality of the final product.
Samples drawn from all sites were analyzed for its water activity, salt content, pH and microbiological quality. Microorganisms associated with Jaadi production were isolated in selective media, followed by phenotypical, biochemical and molecular biological characterization.
Results: The pH, water activity and salt content of Jaadi samples ranged between 3.60-5.85, 0.73-0.82 and 24.82-40.47%, respectively. Thirteen bacterial strains and one fungal strain detected were strains found to be responsible for human pathogenesis and food spoilage. These include, Bacillus cereus strain I (MN726935.1), Bacillus cereus strain II (MN901259.1), Bacillus haikouensis strain I (MN901262.1), Bacillus haikouensis strain II (MN726976.1), Bacillus licheniformis (MN726987.1), Acinetobacter baumannii (MN901499.1), Bacillus pumilus strain I (MN901264.1), Bacillus pumilus strain II (MN901263.1), Bacillus paralicheniformis (MN901167.1), Bacillus thuringiensis strain I (MN901165.1), Bacillus thuringiensis strain II (MN901257.1), Bacillus cereus (MN901161.1), Staphylococcus saprophyticus (MN901156.1) and Trichoderma longibrachiatum (MN907169.1). Presence of such organisms clearly proclaims the poor hygienic practices and risks related to food safety in this traditional processing technology.
Conclusion: Jaadi processing facilities of Southern and Western coastal belt of Sri Lanka needs scientific and technical knowledge to upgrade their processing in order to assure food safety and product quality
Glycemic Responses by Coconut (Cocos nucifera) Jaggery and Cane Sugar (Saccharum officinarum): A Comparative Study
No full textAim: Cane sugar (Saccharum officinarum) and (Cocos nucifera) jaggery are prominent sweeteners. The aim of the this study is to evaluate Glycemic Indices (GI) of cane sugar and coconut jaggery using healthy human subjects.
Place and Duration of Study: The research was conducted as a collaborative project with Coconut Research Institute Sri Lanka and National Hospital Colombo Sri Lanka, between 2019 to 2020.
Methodology: Starch fractions (Total starch - TS, Resistant starch – RS and Digestible starch – DS) and sugar profile of two test foods were analyzed. Thirty six (n=36) healthy volunteers were recruited and were subjected to health screening. Fifty grams of digestible carbohydrate containing test food portions were given for each subject who had been fasting for 8 - 12 hours. Intravenous blood samples were collected to analyze blood glucose concentration and GI of food.
Results: Cane sugar contained high percentages of TS (95.86 ± 1.58%), DS (95.73 ± 1.59%) and RS was just 0.13± 0.02%. Coconut jaggery contained a lower percentage of sucrose (76.12±1.62%) and glucose (5.22±0.11%). Healthy volunteers (25.95±3.62 years) whom were having healthy fasting blood glucose concentrations (73.54±8.89 mg/dl) and HbA1c (5.05±0.35 %) were tested with glucose, and the two test foods.
Conclusions: There was no significant difference (P>0.05) between blood glucose response curves and GI of coconut jaggery (65.19±36.53) and cane sugar (60.76±35.80), where both can be considered as moderate GI sweeteners
Study of the Bactericidal Effect Clove, Cinnamon, and Sodium Benzoate in the Haden Mango and Melon Preservation
No full textAn experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = melon, EC = Escherichia coli, S = Salmonella sp, CL = clove, C = cinnamon, B = sodium benzoate. Qualifying each treatment according to the bactericidal power, as: non-effective, minimum, and fulminant lethal effect on days 0 (t0), 7 (t7) and 15 (t15); the bactericidal effect of aqueous extracts of cinnamon, clove in concentrations of 2.5% and sodium benzoate at concentrations permitted by FDA 0.1% was evaluated using the method of quantification or counting of forming colony units (FCU), on two bacterial strains, Escherichia coli and Salmonella enteritidis, were inoculated in samples of tropical fruits, mango Haden (Mangifera indica) and Cantaloupe melon (Cucumis melo). The bactericidal effect of clove was different in the two fruits treated; in the mango inoculated with E. coli was observed a minimal effect and in the other hand, the sample inoculated with Salmonella spp. there was no bactericidal effect. In the melon sample inoculated with both bacteria, the bactericidal effect of clove was observed. The effect of cinnamon was minimal in both fruits inoculated with E. coli. In the mango inoculated with Salmonella spp. there was no bactericidal effect. In the melon, it was a lethal effect. The use of sodium benzoate had a bactericidal effect, in both, the mango and in the melon inoculated with both bacteria. The analysis found that the mango inoculated with E. coli had a devastating effect (death at day 0). Dry matter, matter balance and sensory analysis were determined to have a better conclusion of the investigation
A Comparative Study of Microbial and Proximate Composition of Hand Shelled and Machine Shelled Melon Seeds (Colocynthis citrullus L.) as Sold in an Abeokuta Market
No full textMelon (Colocynthis citrullus L.) is a widely cultivated and consumed oil-seed in West Africa. Its seeds deteriorate quickly in storage due to microbial attack introduced during the shelling stage of processing.
Aim: This study investigated and compared the microbial and proximate composition of Hand shelled and machined melon seed as sold in the market in Abeokuta, Nigeria.
Study Design: The total bacterial, total fungal, Staphylococcal and coliform counts of the machine shelled and hand shelled melon seeds samples were determined.
Methodology: The mould count was estimated as SFU/g and isolates (Aspergillus) were identified through spore formation, production of fruiting bodies, morphological and molecular characteristics. The proximate and chemical compositions-Free Fatty Acid (FFA) and Peroxide Value (PV)-were determined by standard analytical methods. Data were analysed using analysis of variance.
Results: There is no significant (p<0.05) difference in the proximate composition of both the hand shelled and machine shelled melon seed save the pH. The proximate compositions of hand shelled and machine shelled melon samples were within the recommended limits for Curcubitaceae, both FFA (1.88±0.02%, 1.88±0.01%) and PV(2.64±0.01 meq/kg, 2.65±0.02 meq/kg) values respectively were within the Codex Alimentarius range for oily seeds. The pH value of Hand shelled (5.57±0.09) is significantly higher than Machine shelled (6.10±0.06). The fungal count of machine shelled (92.33x108 SFU/g) was significantly higher than hand shelled (38.00x108 SFU/g). Staphylococcal count of hand shelled (59.00x108 CFU/g) was significantly higher than machine shelled (42.00x108 CFU/g). However, there is no significant difference in total bacterial and coliform counts of both melon samples. The fungal species found in hand shelled and machine shelled melon samples were mainly genus Aspergillus with A. niger with percentage of occurrence (30%, 22%) and A. flavus (8%, 11%) respectively. Bacillus subtilis (14%, 40%) and Staphylococcus aureus (43%, 20%) were also found in hand shelled and machine shelled melon. These organisms are of spoilage and food poisoning importance.
Conclusion: The study concluded machine shelled melon harbours more spoilage microorganisms and may spoil faster than hand shelled melon seed