Asian Food Science Journal
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Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread
No full textThe aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, caloric value, physical and sensory properties of toast bread were studied. The results showed that addition of DFP to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm) decreased in all doughs of DFP (10, 20 and 30%). Energy was decreased by addition of DFP at levels of 20 and 30% of DFP were (15 and 20 cm2), respectively. The results showed that increasing the levels of replacement increased ether extract, ash and crude fiber contents in prepared toast bread compared with control. Minerals of the prepared toast bread showed an increased in Ca, K, Mg and Fe while slightly decreased in P and Mn with increasing the proportions of replacement. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the DFP substitution comparing with control. Meanwhile, crust color, appearance and overall acceptability decreased than control
Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate
No full textRoe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively, and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa
Effect of Fortification Breadsticks with Milk Thistle Seeds Powder on Chemical and Nutritional Properties
No full textThis work aim to verify the importance of milk thistle seed powder (MTSP) as a medicinal plant and effect of fortification wheat flour (WF) with MTSP on chemical and nutritional properties. Therefore, the chemical composition such as ether extract, dietary fiber, crude protein, vitamin C, amino acids and minerals contents were determined. Also, the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Furthermore, the possibility to use MTSP in bread sticks preparation, where the use of MTSP as replacer of WF at different extents (4, 8 and 12%) to prepare bread sticks rich in protein and minerals, as well as organoleptic evaluation of prepared bread sticks were investigated. Results indicated that MTSP have high amount of protein (25%), ether extract (25.56%), crude fiber (29.68%), minerals content (4.55%), vitamin C (4.59 mg∕g), flavonoids (20,65 mg/g), and phenolic compounds (40.33 mg as Gallic /g) (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry. The indispensable and dispensable amino acids are more abundant in MTSP protein. Sensorial evaluation of the obtained products indicated that successful replacement was 4, 8 and 12% of MTSP. So, it could be recommended to use the investigated plant seeds in bread sticks production for its nutritional concept and antioxidative effects. Finally, the use of inexpensive available natural sources of bioactive material and incorporated to our low-cost foods for treatment or protection of our widespread disease is innovated road to produce low price therapeutic foods available to wide levels of our people.  
Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
No full textAims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit.
Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire), between June 2019 and March 2020.
Methodology: Proximate composition, mineral element profile and phytochemical composition of fresh and boiled S torvum berries were investigated. The S torvum fruit were harvested fresh. One part was cooked in boiling water for 25 min while the other part did not undergo any treatment. These two samples were dried in an oven at 45°C for 72 hours, ground and analyzed according to official analytical method.
Results: The results indicated that the boiling caused the loss of nutrients except moisture, fibers and lipids. It was noted a significant reduction of nutrient and anti-nutrients content of berries after boiling. Boiled berries showed a higher energy value (57.07 Kcal) than fresh ones (53.12 Kcal). Despite the boiling, S torvum berries showed high levels of polyphenols (142.54 mg GAE/100g DW (dry weight)), carotenoids (12.96 mg βCE/100g DW), vitamin C (12.03 mg/100 g FW), fibers (6.88%) and ash (7.23%). Minerals analysis of S torvum berries indicated that it is rich in potassium (2046.77 mg/100 g DW), calcium (340.92 mg/100g DW), phosphorus (238.71 mg/100g DW) and magnesium (234.97 mg/100g DW) with high predicted bioavailability for calcium, magnesium and zinc. S torvum fruit contains also iron (7.97 mg/100g DW) and zinc (8.10 mg/100g DW) which are essential for organism.
Conclusion: These data indicated that this Solanum torvum fruit consumed in East of Côte d’Ivoire could constitute a potential good source of nutrients for local population
Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds
No full textSpecialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds
Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)
No full textThis research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique
Effect of Propolis Coating on Oil Uptake and Quality Properties of Fried Potato (Solanum tuberosum) Strips
No full textThe use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of propolis gum on the physicochemical properties of fried potato strip were evaluated.
The propolis coating was performed at three concentrations 1%, 1.5%, 2% w/v. Potato strips were dipped in the coating solutions followed by air drying. Viscosity of coating was measured in two shear rate 0.048 and 62.11 1/s. The treatments were fried in canola oil and analyzed for fat uptake and moisture retention.
One-way analysis of variance (ANOVA) was used and mean comparison was performed by Duncan’s new multiple range test.
The results showed that by increasing in shear rate, viscosity of coating was decreased. By increasing in propolis concentration, the coating pick up, moisture content, frying yield, were increased while oil uptake were decreased.
According to the results, 2% concentration propolis gum reduced oil absorption in fried potato strips. Due to their facility to use, propolis gum suggested for coating and usage in industrial potato fries production
Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods
No full textThe objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world
Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends
No full textThe use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers
Evolution of Mycotoxins during Maize Grains Storage in Triple Bags Containing Plants Biopesticides (Lippia multiflora and Hyptis suaveolens)
No full textIn Côte d’Ivoire, maize plays an essential role as subsistence, commercial and socio-cultural culture. To consume good quality corn, it is necessary to preserve the sanitary quality through a good storage method. The aim of study was to evaluate sanitary quality of stored maize in triple bags containing plants biopesticides. Maize grains were collected in March 2016 in the north of Côte d’Ivoire. The fresh leaves of Lippia multiflora and Hyptis suaveolens were collected and dried in sunlight for 7 days in the center of Côte d'Ivoire. Triple bags were bought in Abidjan market. All this material was sent to the Laboratory of Biochemistry and Food Sciences, Félix Houphouët-Boigny University, Côte d’Ivoire, to perform the experiment. A central composite design was used for sample constitution. Ten treatments were obtained for the experimentation. The first treatment was conservation of 50 kg of maize grain in a polypropylene bag. The second treatment was conservation of 50 kg of maize grain in a triple bag. The other eight treatments were carried out with PICS bags each containing 50 kg of maize grain and different proportions of chopped leaves Lippia multiflora and Hyptis suaveolens. Thus, a control group with polypropylene bag (TPPB0), a control group in triple bag without biopesticides (TPB0) and 8 experimental lots of triple bags noted TB1 containing 0.625kg L. multiflora and 0.625kg H. suaveolens, TB2 with 0.40 kg of L. multiflora and 1.60 kg of H. suaveolens, TB3 with 1.60 kg of L. multiflora and 0.40 kg of H. suaveolens, TB4 with 0.10 kg of L. multiflora and 0.40 kg of H. suaveolens, TB5 with 0.40 kg of L. multiflora and 0.10 kg of H. suaveolens, TB6 with 2.5 kg of L. multiflora and 2.5 kg of H. suaveolens, TB7 with 1.25 kg of L. multiflora and TB8 with 1.25 kg of H. suaveolens have been used. The contents of moisture, water activity, aflatoxin B1 (AFB1), ochratoxin A (OTA), fuminosin B1 (FB1) and zearalenone (ZEA) were studied. The levels of AFB1, OTA, FB1 and ZEA resulted from maize grains treated with biopesticides were significantly lower than those recorded with untreated maize of control bags. The results show AFB1 levels (from 4.17 ± 0.05 to 5.15 ± 0.06 μg/kg), OTA levels (from to 4.58 ± 0.25 to 6.10 ± 0.01 μg/kg), FB1 levels (from 4.96 ± 0.07 μg/kg to 7.42 ± 0.06 μg/kg) and ZEA levels (from 4.66 ± 0.10 μg/kg to 8.78 ± 0.14 μg/kg). Maize samples stored in triple bagged bags with different proportions of biopesticide were significantly lower than those recorded in the polypropylene woven sample bag (TPPB0) and in the triple bagged control bag (TPB0) during the storage period. Storage of maize grains in triple bags with the leaves of L. multiflora and H. suaveolens appears as a method of effective and inexpensive conservation to ensure the sanitary quality of maize. This inexpensive and easy-to-use treatment should be popularized among farmers