Asian Food Science Journal
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Influence of Fertilizer on the Colour and Starch Properties of Yam (Dioscorea spp) Tuber
No full textYam is a tuber crop grown for food security, cultural value and income generation. Due to its high nutrient-demanding nature, soil fertility is required for its cultivation. fertilizer is a crucial agronomic factor in yam production, Still, yam farmers are skeptical about fertilizer usage because of their fear of it exerting poor qualities on yam tubers. Limited information on the effect of fertilizer on yam tuber quality is available.
Four varieties each of Dioscorea rotundata (TDr9518544, Danacha, Hembakwase and Ojuiyawo) and Dioscorea alata (TDa291, TDa0200012, TDa0000194 and TDa9801176) were cultivated under non-fertilization, manure fertilizer (4.5t ha‑1 poultry manure) and NPK fertilizer (90, 50 and 75 Kg N, P, K ha-1). The field experiment was conducted in the International Institute of Tropical Agriculture, Ibadan, Nigeria, in the 2017 and 2018 cropping seasons. The harvested tubers were evaluated for colour indices (L, a*, b* and browning index) and starch properties (starch yield, amylose and amylopectin, starch granule size and shape). Data obtained was subjected to analysis of variance using Statistical Analysis System software (SAS) package and means were separated using Duncan multiple range test with a probability of p≤0.05.
Fertilizer did not cause browning or any significant change in the colour indices of the tuber flesh. starch yield (18.83 to 28.3%), increase in amylose was observed in D. rotundata in the order; manureNPKcontrol with manure having 92.66% and NPK 40.2% increase. Fertilizer had no significant effect on the granule size and shapes of the starches.
Hence, fertilizer, especially manure and NPK, should be used to cultivate yam on nutrient-depleted soil without detrimental tuber colour and starch
Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans
No full textNoodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods
The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region
No full textThis study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, absorption, or skin contact. PAHs have been shown to have the potential to cause various carcinogenic, mutagenic, and immune disrupting effects. The samples taken for the study were 27 samples. This research was conducted in a non-experimental manner by observing the object of research directly. Data collection techniques in this study were conducted by interview, observation, and chemical analysis in the laboratory. The results showed that the weight of goat satay had an average of 119.3 g, the highest burning time of samples with the code MJT-B and MDN-C for 10 minutes 17 seconds, and the distance between charcoal and the highest goat satay meat was in samples with the code PRB-A, PRB-B, BT-A, MJT-A, MJT-B, MDN-A, and MDN-C as far as 1.0 cm, and the highest fat content test obtained from the MDN-C sample code was 0.97 grams. Analysis of PAH compounds was carried out using the chromatographic method. The PAH test obtained the highest results with the sample code MDN-C with the results of Pyrene (Pyr) 0.71 ± 394.87, Fluoranthene (Flt) 0.45 ± 351.21, Anthracene (Ants) 4.41 ± 225.48, and Fluorene (Flr) 0.28 ± 52.60. The results of compounds that have values <0.0004 are declared as samples that do not indicate PAH compounds
Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract
No full textAims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract.
Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total).
Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023.
Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity).
Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity.
Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH
Unveiling the Shifting Dietary Landscape: Plant-Based Foods Amidst the COVID-19 Era
No full textManuscript addresses the present era COVID-19 pandemic as one of the global challenges. Still in 2024, the health professionals and scientists are searching and trying to figure out the complete answers about the origin of these zoonoses.In past years of pandemic, plant origin foods have become the preferred food choice for many people globally. In this article, we've discussed trends in plant-based foods around the world and some of the reasons for this change. It was found that there has been a notable shift in the sale of plant origin foods and a decrease in the sale of animal-based meat at the same time. Selling meat and seafood fell due to many factors, including lack of confidence due to the fear of viruses, rising prices and ethical standards. The marketing strategy of the meat substitute companies used may also be a factor. Although plant-based diets have continued to be adopted in these years, this trend seems to be accelerating in the Post pandemic. Another fact that post pandemic shifting towards the consumption of plant origin foods is reliance on a healthy diet which will not only boost the immunity but will also come up with other health-linked benefits. Plant origin foods are also more nutritious and health promoting than foods consisting of dairy, fish and meat. Via this study, we have analyzed that there needs to be a major change in the use of wild animals and domestic animals to prevent any risk of future zoonoses. As the global population increases, zoonosis may occur more frequently. Promoting the adoption of healthy plant-based foods worldwide and a contemporaneous decline in the animals used as sources of food is important and necessary to prevent future epidemics due to disease
Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties
No full textAims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life.
Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution.
Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata.
Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated.
Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17).
Conclusion: The shelf life study revealed no significant difference (p<0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration
A Quantitative Analysis of Antioxidants in Mature and Immature Fruiting Bodies of Bovista plumbea Pers
No full textIntroduction: Edible mushrooms are economically important product since they have been used both as food and medicine, and contain diverse organic substances with nutritional and biological properties. Recently they have gained attention as a source of antioxidants as well.
Aim: In terms of antioxidant content, Georgian edible species of mushrooms have not been studied at all. The aim of the presented study was the quantitative study of some antioxidants in wild mushroom Bovista plumbea Pers. (puff ball), which has been known as a medicinal remedy in Georgia since ancient times, but today is less popular among population.
Methodology: The samples of puff ball were collected in village Gremi of Kvareli municipality (Georgia), in vineyards (ripe fruiting bodies); and in township Tianeti, near the coast of r. Iori in the meadow (immature, white fruiting bodies). The content of antioxidants: carotenoids, flavonoids, soluble phenols, proline, as well as total proteins and soluble carbohydrates and total antioxidant activity were investigated in both, immature and mature fruiting bodies of Bovista plumbea Pers. (puff ball). Spectrophotometric methods were used for determination of the mentioned indices.
Results: Generally the results obtained on the immature fruiting body of puff ball were significantly higher than the data obtained for the mature one. The content of carotenoids, soluble phenols, and soluble sugars exceeded the results obtained for other edible species. The content of flavonoids, amino acid proline, and total proteins in B. plumbea was similar or a bit lower of the minimum values established in other species. The total antioxidant activity of immature and mature fruiting bodies was 90% on average.
Conclusion: The study demonstrates that the wild-grown basidiomycete B. plumbea is rich in secondary metabolites with antioxidant properties and can be recommended as an antioxidant-rich and healthy edible mushroom
Gelatin, Chitosan, and Beeswax Based Edible Packaging for Food Product: A Review
No full textThe widespread use of petroleum-based plastic packaging as food packaging has raised many concerns regarding the negative impact on the environment. The increase of public awareness on environmental problems and the importance of food safety has encouraged a lot of research regarding the development of environmentally friendly food packaging that is safe for food products, such as edible packaging. Gelatin, chitosan, and beeswax have attracted attention in edible packaging research due to their biodegradability and good film-forming characteristics. Chitosan and beeswax have also been reported to have antimicrobial properties that can improve the functional properties of edible packaging. Various studies have been carried out to obtain alternative packaging from a combination of these materials. This article reviews the potential application of edible packaging made from gelatin, chitosan, beeswax and their composites as packaging for food products
Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha
No full textAim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber flour blend for food product formulations.
Study Design: A randomized experimental study was conducted to evaluate the functional and nutritional profile of the developed composite flour and paratha taking whole wheat flour as control.
Place and Duration of Study: Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology, Pantnagar, between August 2019 to March 2023.
Methodology: Various ratios of hemp seed, corn silk, and chickpea flours were blended with whole wheat flour to make the composite flour. Paratha, a common shallow fried Indian flatbread, was prepared from the blend. Sensory evaluation of the paratha was conducted to find in addition to analyses of functional properties, proximate composition, dietary fiber content, in vitro protein digestibility, bioactive compounds, and fatty acid profiles of both flour blend and paratha.
Results: The composite flour demonstrated a higher water absorption capacity (179.63 ml/100g) than whole wheat flour (147.67 ml/100g). Proximate analysis revealed a crude protein content of 17.06% and crude fiber content of 7.81% in the composite flour, significantly exceeding than that of whole wheat flour. Total dietary fiber was recorded at 21.37 g/100g, with an in vitro protein digestibility of 76.70%. The total phenolic content was markedly higher in composite flour (223.51 mg GAE/100g) compared to whole wheat flour (49.82 mg GAE/100g). Sensory evaluation indicated that the parathas made from composite flour had acceptable taste and texture with superior nutritional profile.
Conclusion: The study successfully developed a composite flour with superior nutritional attributes, highlighting the potential of incorporating wild and underutilized plant resources in sustainable food production. This novel composite flour can be a valuable addition to diets, offering enhanced protein, fiber, and bioactive compounds compared to traditional wheat flour, particularly in the preparation of nutritious parathas
Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices
No full textWhite yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemical properties of white yam slices. White yam slices were subjected to varying steam blanching durations of 1 min, 3 min and 5 min, followed by oven drying at 60℃ for 72 hours and storage at room conditions for 7 days. Physicochemical properties such as proximate composition, total soluble solids, titrable acidity, moisture content, color and pH were measured before and after blanching. The results showed that the steam blanching durations significantly (p ˂ 0.05) affected all the physicochemical properties measured. The proximate results showed the non-blanched (control) samples had higher moisture (65.04±0.35), crude protein (4.55±0.04), fat (0.53±0.01), fibre (1.42±0.02) and ash contents (2.25±0.02) than the blanched samples with exception of the carbohydrate content (26.22±0.29) where the control samples had lower values. Proximate components decreased with blanching duration, except for carbohydrate content, while storage duration did not significantly affect the measured attributes, despite slight changes in moisture content, color, and pH. However, the duration of blanching and storage significantly impacted the physicochemical attributes. These findings have significant implications in the food processing industry, promoting the development of improved storage and preservation strategies for white yam and also ensure food security and reduced post-harvest losses