Asian Food Science Journal
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The Dialogue between the Intestine-brain Axis: What is the Role of Probiotics?
No full textIntroduction: Communication between intestine-brain axis is complex and uses different pathways. This communication forms a bidirectional axis whose equilibrium depends on the composition of the microbial community that inhabits the intestines. This ecosystem has a modulator role on the intestine-brain axis. Because of this, intestine-brain axis becomes a fascinating growing study area. The intestinal dysbiosis hurts the host's health and can lead to several psychiatric diseases.
Aim: The present opinion described highlight an emerging theme in medicine, the interesting communication that is established between the intestine-brain axis. The function that intestinal probiotic microorganisms play in the health and disease of the host's has been gaining prominence. This is a promising area with an increasing number of studies which demonstrates its importance.
Conclusion: In this context, the new class of probiotic microorganisms "psychobiotic" appear to have a significant role in the maintenance of eubiosis, revealing a new therapeutic potential for mental health
Characterization of Pedah Patin Jambal Based on Soaking Time in Salt Solution
No full textPedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasius djambal) as the ingredient for making pedah is to add to the product variant, besides that the djambal pangasius has thick flesh, the texture is thick, dense and compact, and has a savory and juicy flavor compared to other types of catfish. The purpose of this study is to get a long time to soak the right salt to produce jambal pause products with the best characteristics. The method used is an experimental method consisting of three treatments, namely the soaking time of salt solution 12 hours, 24 hours, and 36 hours tested organoleptically by 20 semi-trained panelists. The fermentation results were observed for appearance, aroma, taste, and texture parameters and then added with water content test, and salt content. Data from the test results were analyzed using the Friedman statistical test, and decision making using the Bayes test. The results showed that the saline immersion time had a significant effect on the taste of catfish. Based on Bayes' decision-making method, the 24- hour immersion treatment resulted in the product of patchy pangasius with the best characteristics of the panelists
Handling and Hygiene Practices of Food Vendors in Rivers State University and Its Environment
No full textThe study assessed handling hygiene practices of food vendors in Rivers State University and its environment. A survey research design was adopted for the study while the population consisted of food vendors who prepare and sell ready-to-eat foods in the study area. Snowball sampling technique was used for the study and a total of thirty food vendors constituted the sample size for the study. A self-assessment form was used for data collection and data analyzed with frequency, percentages and Pearson’s correlation. The result showed that majority of the food vendors had no access to portable water and the operating environment untidy. Most (60%) of the food vendors appeared clean and 70% of them use personal protective clothing while 70% and 97% of them handled foods and money with bare hands while serving food. Storage of cooked food was properly kept in covered containers by 70% of the vendors while 60% of the vendors did not separate raw and cooked foods. Seventy seven (77) percent of vendors did not keep cold foods in refrigerators or ice boxes as to maintain the temperature of the food. Only 40% of the food vendors covered unused utensils while 57% of them did not clean utensils properly after use. The study found out that all the food vendors washed utensils with cold soapy water and 90% of the vendors re-used water for washing utensils
Comparative Study of the Nutritive and Bioactive Compounds of Three Cucurbit Species Grown in Two Regions of Côte d’Ivoire
No full textAims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucurbits was conducted.
Methodology: Mature dried seeds of Citrullus lanatus sp, Lagenaria siceraria Molina Standl, and Cucumeropsis mannii Naudin, locally named respectively Wlewle, Bebou and Nviele, were collected in the 2 regions, dehulled and processed for analyses. Standard procedures of AOAC, AFNOR and FAO were used for the determination of the nutritive and bioactive compounds.
Results: Wlewle species exhibited the highest content of lipids (51.07±1.32%), energy caloric value (584.05±4.13 kcal/), polyphenols (141±23.97) and flavonoids (0.19±0.02) content. Nviele species had the highest protein (38.90±0.93%) and reducing sugar (70.62±1.03 mg/100 g) content. Bebou species exhibited the highest ash content (3.91±0.38%) and total soluble sugars (3.42±0.19%). Flavonoids content was similar for each species regardless of the region. Pearson’s correlation analysis revealed (p< 0.01) that energy caloric and lipid were directly correlated but conversely with protein. Direct correlation was also observed between polyphenols and lipid content in Wlewle and Nviele varieties, while in the Bebou, this trend was observed with protein. Despite their small shape, Wlewle species provide higher caloric energy upon consumption
Effect of Accelerated Retting Process on Physiochemical and Pasting Properties of Cassava (Manihot esculenta Crantz) Flours
No full textAims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways.
Study Design: Flours were produced from two cassava cultivars subjected to natural and accelerated fermentations using a multi-strain mixed starter.
Place and Duration of Study: Department of Microbiology of the University of Yaounde 1 and Department of Food Science and Nutrition at the University of Ngaoundere, both in Cameroon, between November 2019 and February 2020.
Methodology: The cassava roots of each cultivars were divided into two groups and fermented by submerging peeled roots in tap water. One group of each cassava cultivar was inoculated with 1% (w/w) of the starter, while the other was subjected to a spontaneous fermentation. Retting stopped after the softening of the roots; that is after twenty-six hours for the inoculated groups, and after seventy-two hour for the control groups. The fermented roots were then squeezed, dried and grounded in a blender. Flours obtained were subjected to physicochemical, functional and pasting analysis.
Results: Flours produced in accelerated fermentation (AF) were characterized by their low amylopectin contents (46.59% and 43.57%), swelling power (6.71% and 7.56%), solubility (6.03% and 7.96%), and peak viscosity (6182 cP and 5676 cP) for Six-mois and Mintol-meko flours respectively. Whereas setback viscosity (1032 cP and 1068 cP), stability (0.27 and 0.24) and final viscosity (3565 cP and 3566 cP) of flours from natural fermentation (NF) were lower than those from AF.
Conclusion: The accelerated fermentation reduces the tendency of paste to downgrade, that is responsible for staling in baked products and could therefore produce flours that are less fluid
Quality Evaluation of Oranges Stored in Evaporative Coolers
No full textLarge quantities of oranges are wasted during storage due to its highly perishable nature. Research was therefore conducted on quality evaluation of orange fruits stored in aluminum-cladded (ABBEC) and non-cladded burnt-clay-brick evaporative coolers (NBBEC) to prevent postharvest loss. Essentially, the evaporative coolers comprised of double burnt-brick walls (1.29 × 2.55 × 2.56 m) external and (1.13 × 1.27 × 2.08 m) internal, (L × W × H) with wet sand bed in between and a storage space of (1.13 × 0.36 × 1.32 m), (L × W × H). Metabolic rates of oranges were highest at ambient storage, intermediate in NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage. ABBEC storage resulted in 4.0 to 5.3°C decrease in ambient temperature with corresponding higher relative humidity over the non-cladded burnt-clay-brick coolers
Cockroach (Periplaneta americana): Nutritional Value as Food and Feed For Man and Livestock
No full textAim: To ascertain scientifically by proximate analysis, the nutrient composition and mineral contents of the American cockroach Periplaneta americana.
Study Design: Completely randomized sample design (CRD) was engaged in the study with 15 parameters replicated five (5) times, totaling seventy five experimental samples. The whole experiments were repeated in three trials.
Place and Duration of Study: Postgraduate laboratory, Faculty of Science, Niger Delta University Wilberforce Island, Bayelsa State, Nigeria between September 2019 and February 2020.
Methodology: The nutrient composition and mineral profile of the cockroaches were ascertained using randomly selected cockroach sample while adopting standard procedures of AOAC, (1990, 2005).Statistical analysis and significant difference tested at alpha level p≤ 0.05 was done using Turkey HSD test for difference between mean while results were presented in tables. The software used was SPSS version 20.
Results: The results for proximate analysis of nutrients found in P. americana are given as follows: moisture content: 12.42±1.6%, Crude ash: 3.52±0.8%, crude protein: 8.72±1.3%, crude fat: 17.64±1.9%, fibre: 21.28±2.1%, Carbohydrate (dry method): 87.56±4.2% and Carbohydrate (free nitrogen extract): 48.76±3.1%. Furthermore, P. americana was proven rich in both micro and macro minerals in very high to low concentrations such as:calcium (468.00±9.7mg/100g), magnesium (362.00±8.5mg/100g), iron (274.60±7.4mg/100g), potassium (242.5±7.0 mg/100g), phosphorus (128.76±5.1mg/100g), sodium (110.68±4.7mg/100g), manganese (12.63±1.6mg/ 100g), copper (7.54±1.2mg/100g) and zinc (4.74±1.0mg/100g). All results were calculated as mean percentages of five experimental evaluations.
Conclusion: Cockroaches are omnivores and feed on rotten vegetables, waste products from industries such as brewer’s yeast, leftover bread, brewer’s spent grains and several other food materials, hence they are very well efficient at turning plant based feed into animal protein. This makes them efficient projectors for addressing the problem of shortage of animal proteins thereby fulfilling the food security goal of sustainable development
Meat: Valuable Animal-Derived Nutritional Food. A Review
No full textThis article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed
Evaluation of Margarine Quality Prepared from Sunflower and Coconut Oil
No full textThe study was conducted to prepare healthy and nutritious margarine from sunflower oil (SO) and coconut oil (CO). Quality evaluation of the prepared margarine samples were done by determining the nutritional value and sensory evaluation. Three samples of margarine were formulated from sunflower oil and coconut oil on a 100 gram basis. The average composition of margarine was found as follows: 84% fat, 10.5% moisture, 4.75% protein and 0.58% total carbohydrate. The three formulations are: A (sunflower oil: coconut oil=1:1), B (sunflower oil: coconut oil=3:2), C (sunflower oil: coconut oil=2:3). The three formulations were analyzed for chemical composition. A sensory evaluation of the processed margarine was also done with the help of 10 panelists on the basis of organoleptic properties such as color, flavor, taste and overall acceptability. Both the statistical analysis and proximate analysis (moisture, fat, protein, total carbohydrate and ash content comparison) showed that formulation B (sunflower oil: coconut oil=3:2) is more acceptable than other formulations. So, it may be concluded that by processing margarine (sample B) in Bangladesh, it will be helpful for both vegetarian and general people to consume butter like nutritious product and to fulfil the daily intake of fat per capita to ensure good health
Determinants of Rural Households Food Insecurity in Southern Ethiopia
No full textAim: This study aimed at examining the level and determinants of food insecurity of rural households in Southern Ethiopia using a sample of 574 households and two-stage least square estimation.
Materials and Methods: A total sample of 574 rural households was selected from the three Districts proportionately: 160, 262 and 178 sample households from Demba Gofa, Kamba and Chencha District respectively. Samples of 11 kebeles or Peasant Associations were selected from the three Districts proportionately depending on the number of kebeles in each District.
Results: The mean level of household food insecurity access score is 7.1847 or about 79.83 per cent of households in the study areas are food insecure. The study found that rural households at moisture stress low lands are more food insecure compared to households at middle lands and high lands. The two-stage least square estimation also revealed that food availability theory related factors such as family size and land size significantly affect food insecurity in the study areas. Moreover, food entitlement theory related factors like market access, education, livestock ownership, off-farm participation and productive safety net participation also significantly influenced food insecurity in Southern Ethiopia. Thus, both the demand and supply side factors are the main causes of food insecurity in Southern Ethiopia.
Conclusion: Government has to invest in infrastructure so as to link production centres with consumption centres. Transforming the highly vulnerable rain-fed agriculture to more resilient irrigation-based agriculture is crucial so as to boost agricultural productivity and set an end to food insecurity in the country. Provision financial services and off-farm job opportunities for rural unbanked people, population control via family planning or adult education and ensuring political stability can reduce the vulnerability of the population to food insecurity in the study areas