Asian Food Science Journal
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Proximate Composition, Functionality and Pasting Properties of Orange Flesh Sweet Potato and Red Bambara Groundnut Flour Blends for Snacks Formulation
No full textSuccessful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flour blends using orange fleshed sweet potato and red Bambara groundnut and to evaluate their proximate compositions and processing properties for possible application in the production of high protein and pro-vitamin A enriched snacks for consumers especially children in developing countries. Flour blends were formulated in ratio 60:40, 50:50, 40:60, 30:70 (orange fleshed sweet potato to red bambara groundnut). The protein and fat increased from 12.95±0.05% (60:40) to 16.87±0.02% (30:70) and 2.17±0.03% (60:40) to 3.05±0.04% (30:70) respectively. Ash and carbohydrate decreased from 2.52±0.04% (60:40) to 2.27±0.05% (30:70) and 60.38±0.44% (30:70) to 69.09±0.30% (60:40). The water absorption capacities for the flour blends ranged between 28.03±0.17% and 50.40±0.40%. Oil absorption capacity was between 16.70±0.12% and 31.40±0.13%. Swelling capacities was highest in 30:70 (2.48±0.06%) and lowest in 60:40 (2.13±0.07%). Solubility was between 9.27±0.59% and 11.67±0.70%. Bulk density ranged between 0.77±0.01 g/ml and 0.87±0.02 g/ ml. Peak, breakdown, setback and final viscosities increased from 92.88±3.47 to109.34±0.23; 20.33±3.66 to 21.75±1.17; 32.16±0.84 to 44.59±0.25 and 102.71±1.00 to 132.00±1.06 RVU respectively. This study indicate that the 50% sweet potato and 50% red bambara groundnut flour blend will make a better product judging from its functional and pasting properties compared to other blends but will require a little more energy to cook comparing their pasting temperature and time
Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend
No full textThe mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot flour in the following proportion A= (100% Maize flour as control), B= (90:0:10), C= (90:10:0), D= (80:10:10), E= (70:20:10), F= (60:30:10), and G= (50:40:10). There was significant difference in the mineral composition of composite flour blends, the values ranged from 6.05-62.32 mg/g, 0.83-4.53 mg/g, 1.03-3.14 mg/g, 163.81-640.03 mg/g for calcium, iron, zinc, potassium respectively. The esstenial amino acids values of the four blends for isoleucine, leucine, lysine, methionine, alanine, threonine, tryptohan and valine ranged from 0.24-1.25, 0.04-1.08, 0.08-0.40, 0.13-0.49, 0.28-0.48, 0.22-0.44, 0.4-0.24 and 0.30-0.69 respectively. There was increase in antioxidant capacity of the sample with beetroot and peanut inclusion. The 2.2 diphenyl 1-1 picryl hydroxyl (DPPH) radical scavenging activity ranged from 4.03-16.83 while the ferric reducing antioxidant power ranged from 15.65-45.53 MgGAE/Mol with trolox equivalent antioxidant capacity was from 10.21-37.01 mmol trolox/Mol and the total phenohic sontent 5.01-22.01 MgGAE/g
Identification of Coliform in Common Street Food and Associated Factors of Contamination in Noakhali, Bangladesh: A Cross-sectional Study
No full textAim: The aim of this study was to find out the quality of street food as means of total coliform count and identify the relationship with the personal hygiene of the food vendors during cooking, processing, and serving of these foods as well.
Study Design: It is a cross-sectional study of nature.
Place and Duration of Study: The study was conducted in the Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, from October 2019 to February 2020.
Methodology: A cross-sectional study was conducted with a pretested structured questionnaire by convenient sampling method. Apart from data collection from 40 street vendors, nine types of street food were selected for analysis from those vendors, and a total of 40 samples were collected for a laboratory test. Most Probable Number (MPN) method was used for the determination of total coliform count.
Findings: From the study, it was found that about 70% of food samples had a satisfactory level of coliform count (total coliform < 100 per gm). The study also identified that people aged 25 to 35 years had a greater satisfactory bacterial level (84.6%) in the foods, they sold due to incognizance about hygiene, significant relation between the timing of business and the bacterial count (p=0.049) was also reported in the present study.
Conclusion: The present study was conducted to identify the quality of street food and the hygiene behaviors of the food vendors and the paper find out the need of proper education and training might be a compatible way to enhance the quality of street foods as well as to ensure a healthy lifestyle for the consumers
Kinetics of Enzymatic Hydrolysis of Southeast Sulawesi Sago Starch
No full textThe aims of this study were to characterize the kinetics of enzymatic hydrolysis of sago starch, obtained from Southeast Sulawesi Indonesia. The enzyme used for hydrolysis was bacterial ∝-amylase (Termamyl 120L from Bacillus licheniformis, E. C. 3.2.1.1). The method to determine the initial velocity (Vo) of the hydrolysis was developed by differentiation a nonlinear equation (NLE). The Vo of the hydrolysis was measured at various pH (6.0, 6.5,and 7.0), temperatures (40, 60, 75 and 95oC), enzyme concentrations (0.5, 1.0, 1.5 and 2.0 µg per mL) and in the presence of 70 ppm Ca++. The optimum conditions of this experiment were found to be at pH 6.5 – 7.0 and 75oC, and the Vo increased with increasing enzyme concentration. The Vo values at various substrate concentrations were also determined, which were then used to calculate the enzymes kinetics constant of the hydrolysis, including Michaelis-Menten constant (Km) and maximum velocity (Vmax) using a Hanes plot. Km and Vmax values were found to be higher in the measurement at pH 7.0 and 75oC. The Km values at four different combinations of pH and temperatures (pH 6.5, 40oC; pH 6.5, 75oC; pH 7.0, 40oC; pH 7.0, 75oC) were found to be 0.86, 3.23, 0.77 and 3.83 mg/mL, respectively; and Vmax values were 17.5, 54.3, 20.3 and 57.1 µg/mL/min, respectively. The results obtained showed that hydrolysis rate of this starch was somewhat low
Studies on the Quality and Safety Aspects of Giant Tiger Prawn (Macrobrachium rosenbergii) and Bombay Duck (Harpodon nehereus) of the Bay of Bengal along the Cox’s Bazar Coast of Bangladesh
No full textThe quality and safety aspects of two commercially important species Macrobrachium rosenbergii and Harpodon nehereus were evaluated on this study by examining organoleptic properties, proximate composition, total volatile base-nitrogen (TVB-N) and tri methyl amine-nitrogen (TMA-N) contents of the samples. Both the species showed excellent sensory quality with the defect point 1.57 and 1.4 for M. rosenbergii and H. nehereus, respectively. The moisture content of M. rosenbergii and H. nehereus were 80.89±0.23% and 78.56±0.39%; the protein content were 11.76±0.3% and 13.74±0.04%; the lipid content were 2.15±0.007% and 1.89±0.34% and the ash content were 1.24±0.35% and 1.97±0.31% respectively. The TVB-N and TMA-N was found 19.3±0.45 mg/100 g and 3.19±0 mg/100g for M. rosenbergii and 22.37±0.15 mg/100g and 2.09±0.04 mg/100 g for H. nehereus respectively. The result showed the nutritional composition and quality attributes of these two species
Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices
No full textAn innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Black Pepper (B19) and Clappertonia (C20). Milk chocolate without spices (C10) served as Control. The proximate compositions were carried out using standard methods. The Total Calorific values (TCV) was determined using the Atwater factors (physiological fuel values) of 4kcal, 4kcal and 9kcal per gram of carbohydrate, protein and fat respectively. The sensory evaluation was carried out by panel of tasters consisting of 13 males and 18 female staff of the Cocoa Research Institute of Nigeria who were used to consuming chocolates. The result showed significant differences in the proximate chemical compositions of the chocolates (p<0.05). Apart from black pepper with a An significantly lower protein and ash contents when compared to the control chocolate, all the other spices significantly caused an increase in percentage protein and ash in the control milk chocolate. The trend of protein increase is T18 > G11 > T15 > C20 =A17 > A16 > C14 > C13 > G12 > C10 > B19 > respectively. The range of values obtained for the proximate compositions were (%)The Total Calorific Value (TCV) also showed significant differences among all the samples at p<0.05 with the TCV of the control chocolate being the highest. The addition of spices contributed to acceptable tastes, aroma, flavor and general acceptability of milk chocolates. In Conclusion, this study showed that the incorporation of Spices in chocolate increased the protein and ash content of milk chocolate, the organoleptic acceptance while reducing the TCV values This is a desirable findings in view of the fear of high calorific values of Milk Chocolate which may predispose consumers to Obesity when consumed.in large quantities
Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends
No full textThe research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability
Analysis of Biodegradable Films of Starch from Potato Waste
No full textStarch was extracted from potato wastes and its peels to prepare bio-degradable films using glycerol and sorbitol at various concentrations of 35%, 45% and 55 (w/w) of dry starch. The properties of films prepared with modification techniques (hydrothermal treatment (HTT) and acid-alcohol treatment (AAT)) were analyzed. Biodegradability test was done by incubating with amylolytic bacteria (Bacillus lichneformis and Streptococcus bovis) for 24 hours and fungi (Aspergillus niger and Rhizopus stolonifer) for 72 hours. All microbial species were isolated from soil except S. bovis which was from calf stool and identified by conventional methods. The properties of modified starches were significantly different from non-treated starches. Tensile strength (10 N/m2) and elongation (9.47%) were significantly (p<0.05) superior in HTT starch films whereas solubility (25.8%) was superior in AAT starch films. Elongation (8.91%) and solubility (29.98%) were significantly (p<0.05) superior in 35% and 55% glycerol used films respectively but tensile strength (13.02 N/m2) was superior in 35% sorbitol used films. WVTR (999 g/m2/d) was higher at 91% RH in 55% glycerol used films. Micro-organisms used showed a significant effect (p<0.05) on biodegradation of starch based films. Highest degradation was observed by B. lichneformis i.e, 57.85% while A. niger had minimum of 25.13%. Films prepared with 35% glycerol was significantly (P<0.05) degraded by B. lichneformis i.e, 78.86%. Films prepared by using glycerol with acid alcohol treatment was significantly (P<0.05) degraded by S. bovis (55.57%). Although the starch of same variety of potato waste was not studied, results of the study suggest possibility of preparation of starch based bio degradable films potato waste and its peels by using glycerol and sorbitol
Contributions and Appreciation of Adansonia digitata L. Food Products in Zinder Region, Niger
No full textWild tree species play an important role in the diet of the people. However, few studies tried to assess the food products of those wild tree species in Sahel region. This study focuses on identifying the contribution of Adansonia digitata process products through the survey and sensory evaluation due to nutritional value and increase of income to the population. The A. digitata is used in Africa as food and traditional pharmacopeia. Its leaves are excellent sources of nutrients. The A. digitata pulp rich in vitamins is used to make juice and jam. The seeds are processed into virgin oil. The sensory evaluation at Sahara Sahel Foods revealed that A. digitata pulp juice as the highest overall accepted product and its jam the less. The survey at both Zinder city and Baban Tabki village showed that the A. digitata products are more useful in the villages than in the city with 65% and 35% appreciations respectively. These products are an aftertaste for the local population to increase their income and improve their nutritional status as well as health status. This study provides a baseline data about A. digitata food products in Zinder region, which could play a crucial role in the conservation of the A. digitata. This study recommends the use of A. digitata trees in the national tree plantation programmes in Zinder region
Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk
No full textAim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk.
Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions.
Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016
Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period.
Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives.
Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food