Asian Food Science Journal
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Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals
No full textAims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption.
Study Design: Experimental and observational.
Place and Duration of Study: University of Calabar, Calabar - Nigeria. July to September, 2019.
Methodology: The samples were purchased from the market, washed, dried, and milled under proper sanitary conditions. The flours were then formulated by weight (1:1) and thoroughly milled together giving 3 composite flour mixes of guinea corn-millet, unripe plantain-cabbage and corn-cassava flour. These were made into meals (pastes) by boiling in hot water using standard procedures. Proximate analysis was carried using standard AOAC methods while the sensory evaluation was done by 20 semi-trained panelists using a 9-point hedonic scale. Statistical analyses of results were carried out using Statistical Package for Social Sciences and significance was accepted at p< 0.05.
Results: Unripe plantain-cabbage flour mix had significantly higher content of protein, fat, ash, carbohydrate and consequently calories, while maize-cassava flour mix had the lowest content of fat and calories. The carbohydrate content of the 3 composite flours ranged from 24.23 to 27.45 KCal/100 g with guinea corn-millet flour mix having the least value. All 3 composite flour mixes were observed to be of good nutritional value.
Conclusion: Unripe plantain-cabbage flour mix and guinea corn-millet flour mix is recommended as a healthier alternative to excessively starchy swallows of low nutrient quality. Also, maize-cassava flour mix may be useful in the management of diabetes and obesity as it had lower caloric value and fat with good protein content and moderate carbohydrate. Generally, the 3 mixes had good acceptability, hence composite flour formulations made of indigenous foods should be encouraged since the combinations are not only palatable but of better nutrient quality than single flours
Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing
No full textOil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by Gas Liquid Chromatographic (GLC) method. The results of the physicochemical properties gave the followings: Specific gravity (0.87±0.04 g/cm3), refractive index (1.46±0.02 at 30°C), viscosity (53.12±0.08 mpal/sec), acid value (69.17±0.12 mg/g), peroxide value (1.86±0.02 meg O2/kg), saponification value (81.59±0.18 mg/g), iodine value (41.78±0.04 mg/100 g) and unsaponifiable matter (1.61±0.02%). The antioxidant analysis gave 2,2diphenyl picryl-1-hydrazyl radical scavenging capacity (DPPH) as (62.13±0.13%), ferric reducing antioxidant power (FRAP) (0.63±0.01%) and phenols (0.63±0.01%). The extracted oil was found to contain 64% saturated, 32% unsaturated and 4% polyunsaturated fatty acids. Margaric (23.74 g/100 g) and erucic acids (11.35 g/100 g) were the main saturated and unsaturated fatty acids, respectively in the seed oil. The overall results revealed that Allamanda cathartica seed oil is a potential source of plant oil alternative to the existing sources of oils
Quantification of Nutritional Composition and Some Antinutrient Factors of Banana Peels and Pineapple Skins
No full textAgricultural wastes are by-products generated from growing and processing of agricultural commodities such as vegetables, fruits, meats, poultry and crops. The modernisation of agricultural practises creates huge number of wastes namely animals’ carcass, seeds and skins from crop and also trace of pesticide, along the chain. If these wastes are released without proper disposal procedure, it may cause negative effects to environment and jeopardize human health. Banana and pineapple are amongst the most common crops cultivated in tropical countries. With its bright colour, juicy delicious flesh, and well-studied beneficial compounds, these two fruits are being enjoyed as fresh consumption or in the form of food products like chips and jam. Unfortunately, the peel and the skin are currently being dumped to the landfill as waste. The objective of our study was to evaluate the chemical composition of banana peel and pineapple skin, in order to explore the utilisation of these so-called wastes as food ingredients. The samples were analysed for nutritional composition, anti-nutrients level and sugar profile. Proximate analysis according to AOAC 2000 method were conducted to collect the nutritional composition of samples, antinutrients factors were study via spectrophotometery analysis and sugar profile were achieved by using HPLC-ELSD method. The results showed that ash, moisture, fat, protein were in the acceptable level (7.0±0.14, 7.55±1.48, 13.95±1.62, 5.0±2.82, 67.25±3.80 g/100 g respectively for banana peels and 3.49±0.02, 8.65±0.87, 0.38±0.07, 4.84±1.73 and 83.31±3.49 g/100 g for pineapple skins respectively) and acceptable levels of tannin and phytic acid for both samples. Analysis of sugar profile revealed that these high values agricultural waste contain fructose, glucose and sucrose – potentially being utilised as a good source of sweetners. Finally, we recommend that banana peels and pineapple skins should properly be processed and exploited as a high quality and inexpensive source of food ingredients
Quality Evaluation of Fresh Fluted Pumpkin Leaves Stored in Evaporative Coolers
No full textA study was conducted to evaluate the quality of fresh fluted pumpkin leaves stored in two different types of evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC) compared with ambient storage as control. The evaporative coolers consisted of double walled rectangular brick construction (1.29×2.55×2.56) m external and (1.13×1.27×2.08) m internal, (length × width × height) with the inter-space filled with riverbed sand saturated with water. Physiological weight loss, total soluble solids, titratable acidity, pH, ascorbic acid, beta carotene, microbial load and organoleptic qualities of the leaves were the parameters determined. Ascorbic acid, beta carotene and titratable acidity decreased while TSS, pH and microbial load increased with storage duration. The shelf life of fluted pumpkin leaves increased to four days in ABBEC from only two days in ambient storage. ABBEC stored leaves retained its freshness better than leaves in NBBEC and ambient storage
Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney
No full textThis study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (
Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)
No full textAims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii).
Study Design: The mean and standard deviation of the data obtained were analyzed.
Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019.
Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined.
Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively.
Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet
Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour
No full textAims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines.
Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream.
Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020.
Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control.
Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A).
Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis
Isolation and Identification of Salmonella and Escherichia coli from Raw Goat Meat in Uyo Metropolis, Akwaibom State
No full textIntroduction: In Nigeria, abattoirs have become a source of infection and pollution, attracting domestic animals, wild carnivores and rodents due to lack of adequate slaughtering and disposal facilities. Improper processing of meat consumed by the majority of people in Nigeria is a serious public health issue.
Aims: This study was aimed at isolating, characterizing, and identifying Salmonella sp. and Escherichia coli from raw goat meat in Uyo metropolis.
Study Design: Fresh goat meat samples were collected from different locations within Uyo metropolis namely; such as goat meat collected at Itam junction market (GTI), Anua junction market (GTA), Ikot Okubo junction market (GTO), Itak Uyo market (GTU), Etuk market (GTE), Ndueh Otong market (GTN) and Mbiere Ebeh market (GTM).
Results: The analysis of fresh raw goat meat in Uyo metropolis showed that the total viable count of bacterial load detected on the fresh raw goat meat samples ranged from 9.1X102cfu/g to 1.07X104cfu/g. The highest bacterial count for E. coli was obtained from raw goat meat obtained from GTA1 (3.4X103 cfu/g) followed by GTM2 (3.2X103 cfu/g). The highest bacterial count for Salmonella was obtained from raw goat meat obtained from GTO1 (1.07X104) followed by GTM 2 (1.02X104). The result showed that in addition to E. coli (100%) that was found in all goat meat samples, the most common isolated microorganisms from the fresh raw goat meat samples was Salmonella choleraesuis (38.8%) followed by Salmonella salaemae (34.4%) and Salmonella kauffmanni (9.5%) respectively.
Conclusion: This study has indicated high microbial contamination of Escherichia coli and Salmonella sp. in the raw goat meats sold at the selected junctions of Uyo metropolis which suggested a high level of contamination of raw goat meats use for consumed in homes within Uyo metropolis
Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends
No full textThis study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour. The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24, 0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from 120.00 – 145.00, 110.00 – 135.00, 0.06 - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 
Comparative Studies of Nutritional Values of Rough Rice (Oryza sativa) and Jangli Rice (Echinochola colona)
No full textFood is necessary for growth and health. Carbohydrate protein and fat are three main type of macronutrients. Vitamins and minerals are two main micronutrients. All macro and micro nutrients should be taken in ample and balanced amount. Any one taken in large amount or low nutrition can cause disease or malnutrition.
Overeating and high calorie diet cause high risk of cardiovascular disease, diabetes, dementia, cancer, Liver disease, lower energy balance, stone in kidney and gall bladder and also Respiratory diseases.
Comparative account of Nutritional values of Oryza sativa and Echinochola colona are discussed in the present paper. Oryza sativa is staple food used in East India, North India and South India. West India (Specially Rajasthan) Triticum aestivum, Pennisetum glaucum, Sorgum bicolor, Hordeum vulgare, Cicer arietinum are taken as food. During fast Echinochola colona, Fagopyrum tataricum, Amaranthus, Eleocharis dulcis are taken. Comparative studies of nutritional values of Oryza sativa and Echinochola colona are done in the present paper.
Indian Himalayan saints observe fast and eat selected food during fast. These saints are disease free and live long life. Now a days world is suffering from diabetes, cardiovascular diseases, cancer, dementia and Corona virus. Vegetarian diet, increases immunity can be solution to some extant to these microbial infection problems