Asian Food Science Journal
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A Comparative Study on Potential Antioxidants and Antioxidant Activity in Raw and Cooked Selected Locally Grown Legumes in Sri Lanka
No full textLegumes are important crop species belonging to the family Fabaceae and constitute a significant part in the diet of Sri Lankans, as a meat substitute. The present study evaluated antioxidants and their activity in locally grown legume varieties for potential utilization as health foods. Twelve legume varieties grown in Complete Randomized Block Design (CRBD) were used for screening purpose. Results were statistically analysed using Univariate General Linear Model (SPSS Version 20) followed by mean separation Tukey HSD test. The Total Phenolics Content (TPC) of raw and cooked form of legume varieties ranged from 0.84 ± 0.04 (MICP 1) to 4.34 ± 0.15 mg (GAE)/g (ANKCP 2) and 0.30 ± 0.04 (MICP 1) to 3.71 ± 0.12 mg (GAE) /g (Dhawala) whereas Total Flavonoids Content (TFC) ranged from 0.88 ± 0.03 (ANK-Black) to 2.19 ± 0.04 mg (QE)/g (Waruni) and 0.62 ± 0.04 (Waruni) to 8.33 ± 0.16 mg (QE)/g (Dhawala) respectively. TPC and TFC were significantly differed (p < 0.05) among the varieties as well as raw and cooked form in each variety.
The significant highest (p<0.05) antioxidant activity in terms of DPPH was shown in both forms of raw and cooked in dark seed coat coloured varieties of ANK-Brown (4.95± 0.42 and 2.18± 0.45 (TE) / g ; dark brown) ANK-Black (4.11± 0.41and 3.17± 0.60 (TE) / g ; black) and Waruni (3.38± 0.18 and 1.51± 0.13 (TE) / g ; purple) respectively while the significant (p<0.05) highest ABTS and FRAP were shown in the same varieties in raw form only. Similarly, the highest results for activity for ABTS (11.74 ± 0.26 (TE) / g) and FRAP (0.32 ± 0.02 (TE) / g) were found in cooked form of variety Dhawala. Results demonstrated the varietal identification of ANK-Brown, ANK-Black, Waruni and Dhawala with a high potential in developing functional foods. 
Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality
No full textThe effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef sausage served as the control. The proximate, mineral and vitamin composition as well as sensory properties of the formulated sausages were determined using standard methods. Proximate analysis revealed an increase in moisture content (63.66-65.59%), protein (15.87-17.66%) and fat (4.22-6.37%) as beef was partially replaced with FFSF. Ash content also increased but at 15% FFSF, a decrease which was not significantly (p>0.05) different from control sample was observed. Crude fibre content was highest for sausage extended with 15% FFSF (1.03%) while carbohydrate content decreased significantly (11.93-7.25%) on partial replacement with FFSF. Mineral results showed a significant (p<0.05) increase in magnesium (9.80-15.34 mg/100 g) and decrease in zinc (0.92-0.79 mg/100 g) as beef was partially replaced with FFSF. Calcium, sodium and phosphorus contents of beef sausages extended with 10% FFSF (18.74 mg/100 g, 52.78 mg/100 g and 95.82 mg/100 g, respectively) were significantly (p<0.05) higher than other sausage samples. Vitamin analysis also revealed a significant (p<0.05) increase in vitamin A (4.23-5.32µg/100g) while vitamin B3 (0.037-0.033 mg/100 g) and vitamin B1 (0.023-0.013 mg/100 g) decreased as beef was extended with FFSF. Vitamin C content of sausage extended with 10% FFSF (2.76 mg/100 g) was significantly (p<0.05) higher than other samples. This same trend was observed for vitamin B2 content of sausage with 15% FFSF (0.034 mg/100 g). FFSF had no significant effect (p>0.05) on the sensory properties of the sausages. Thus, the use of full fat soy flour as an extender for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages
Alteration of Basic Quality Attributes of Set Yogurts as Added Sugar and Milk Fat Reduction
No full textFat and sugar-free is a popular health claim for yogurts. However, eliminating these two components may alter the inherent quality attributes of the product. Knowledge of these alteration patterns is vital in the product development process. Present study was designed using general full factorial design, with two factors (and levels) as milk fat (0%, 1.5%, and 3.3%) and added sugar (0%, 3.5%, and 7%) to investigate individual and combined effects of fat and sugar levels on fermentation kinetics, total solid content, instrumental color values, lactic acid bacterial viability, texture profile, and rheology of set yogurt. Milk fat 3.3% and added sugar 7% yogurt was considered as the control. Results showed that fermentation kinetics not largely influenced by fat levels. Fermentation time not significantly differ with the fat/sugar alteration. Total solid content increase with milk fat and added sugar levels. Whiteness (L*) of the yogurt reduces with milk fat content but not significantly affected by added sugar levels. Yogurt bacteria counts were reduced with added sugar and milk fat levels. Full cream low sugar (3.3%, 3.5%) better texture profile over full cream high sugar (3.3%,7%) yogurts. Texture integrity reduces with the reduction of fat content. The consistency index also increased with fat levels. Both milk fat and added sugar have interaction effects on tested quality parameters. Accordingly, the reduction of added sugar and milk fat is favorably influenced some quality attributes of yogurt
Proximate, Mineral and Vitamin Content of Flesh, Blanched and Dried Tomatoes (Lycopersicon esculentum)
No full textThe experiment was aimed at comparing the effect of preservation methods on proximate, vitamins and mineral composition of fresh, blanched and dried tomatoes. The tomatoes samples were divided into three; fresh, blanched and dried tomatoes.
The research was conducted at the Department of Biochemistry, Faculty of Basic Medical Science, Bayero University, Kano, between the month of February 2019 and August 2019. The Proximate Composition was determined using AOAC methods (1975), the Vitamins were determined by (Pearson Chemical methods, 1970), and Minerals using (Atomic Absorption Spectro-photometer).The results of this research revealed the Blanched tomatoes has significant higher (P=.05) percentage moisture (77.58±2.71), however it has the least percentage composition of Crude Protein and Carbohydrate. The fresh tomatoes has the higher composition of crude fibre (17.00±1.87) and crude protein (1.78± 0.13) as compared with the other two samples at (P=.05), while the dried sample has the higher percentage composition of crude fat and Carbohydrate, (8.34±0.84) and (21.77±2.02) at (P=.05) respectively. Vitamin A and lycopene content were found to be significantly higher (P=.05) in Dried tomatoes, with Vitamin C content of blanched tomatoes been significantly higher (P=.05). Mineral analysis indicates that sodium, magnesium, calcium, copper and lead has no significant difference in all the three samples.
Conclusion: This study reveals that dried tomatoes are also a good source of Vitamin A, lycopene and other nutrients
Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil
No full textThe objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at the Department of Food Science and Technology, Rivers State University, Port Harcourt. Virgin coconut oil (VCO) was extracted from mature nuts of Cocos nucifera, using the cold and the hot process. Hot process gave significantly (P<0.05) higher oil recovery of 58%, while cold process gave 52% oil recovery. Free fatty acid (FFA) content was 0.054% and 0.051% for cold press and hot press, respectively. Peroxide Value (PV) of the two oil samples were 1.173 mEq/ kg and 1.288 mEq/kg for CPCO and HPCO, respectively. The physicochemical properties of VCO from both processes were not significantly (P>0.05) different. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and hot pressed VCO, respectively. Lauric acid was the predominant fatty acid in the coconut oil samples, recording 49.30% in hot pressed coconut oil and 48.76% in cold pressed coconut oil. The melting point was found to increase while the smoke point decreased significantly (P<0.05) for both cold pressed and hot pressed VCO after three months of storage at room temperature (28±20C). Percentage free fatty acid and peroxide values increased significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, respectively, after 3 months of storage at room temperature (28±20C). The overall result showed that coconut is a good source of vegetable oil, with good keeping quality. More also, there isn’t much difference in the physicochemical quality of both hot press and cold press method of extraction
Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade
No full textThe pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the plantain peels with distilled water and EDTA at pH 4.3 and 60°C, precipitated with acidified ethyl alcohol and 0.5N HCl. The pectin strength of peels from the French plantain (sample B) was higher than the others. Peels from False horn and French horn plantain both had medium pectin strength. Jam and marmalade produced were evaluated for proximate composition, chemical properties and acceptability. Jam and Marmalade from sample C were high in moisture content with mean values of 43.19 and 41.33%, respectively. Sample E (in both variants) had significant high crude protein (0.33%) compared to all other samples. Marmalade samples had crude fiber values ranging from 0.75% for sample B to 2.25% for sample E. The ash and carbohydrate content of jam and marmalade produced with pectin from French Plantain, False Horn Plantain and French Horn Plantain were significantly higher than the commercial jam and marmalade. Crude fat ranged from 0.45 to 1.15% for both variants (jam and marmalade). They both recorded low protein contents ranging from 0.14 to 0.32% and 0.16 to 0.33% respectively but high carbohydrate content ranging from 50.97 to 67.48% and 52.29 to 69.41% respectively. pH content maintains 3.0-3.10% for all samples. Total sugar content ranged from 55.00 to 63.80% for both Jam and Marmalade. Sample C was most preferred in terms of colour, taste, aroma, appearance, spreadability and overall acceptability, for Jam and Marmalade. All its sensory attributes were compared favorably with the commercial brands. Pectin extracted from plantain peel is strongly recommended for use as gelling agent in Jam and Marmalade production
Composition of Fatty Acids, Total Sterols and Total Polyphenol Content of the Oils of Six Oilseeds in Côte d'Ivoire
No full textAims: This study aims to determine the fatty acid, sterol and total polyphenol composition of Ricinodendron heudelotii, Terminalia catappa, Moringa oleifera, Cyperus esculentus, Sesamum indicum and Coula edulis oils.
Study Design: Plant material consisting of almonds of Ricinodendron. heudelotii, Terminalia catappa, Moringa oleifera, rhizomes of, Cyperus esculentus, seeds of Sesamum indicum and hazelnuts of Coula edulis were collected in different producing areas of Côte d'Ivoire in 2017.
Place and Duration of Study: This study was conducted between November 2017 and June 2018 at the Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Côte d'Ivoire.
Methodology: The extraction of oil from the oil-bearing organs of different plants was carried out by maceration of the crushed parts of these organs in hexane at a crushed/solvent ratio of 1:10 (grams/volume) for 6 hours at cold temperature. These oils were analyzed by gas chromatography for the determination of fatty acid profile, then by gas chromatography coupled with a mass spectrometer for the determination of sterols and Ultraviolet-visible spectrophotometer for the quantification of polyphenols.
Results: The results show a fatty acid composition of the different oils dominated by four fatty acids: oleic (18.89 - 93.93%), linoleic (1.03 - 43.2%), palmitic (2.65 - 35.6%) and stearic (1.09 - 11.66%). We also note average unsaponifiable matter (0.5 - 1.71%) and sterols dominated by sitosterol, stigmasterol and campesterol. Concerning polyphenols, the values obtained range from 52.09 to 863.67 µg gallic acid equivalent/g oil.
Conclusion: The presence of sterols, phenolic compounds and unsaturated fatty acids in interesting proportions show that these oils are important sources of edible oils beneficial to human health
Prevalence and Antibiogram Assessment of Staphylococcus aureus in Chicken Carcass Rinse Water at Artisanal Slaughterhouses in Abidjan District, Côte d’Ivoire
No full textAims: The aim of the current study was to determine the antibiotic resistance profile of Staphylococcus aureus strains isolated from rinse water of chicken carcass in artisanal slaughterhouses in Abidjan.
Place and Duration of Study: Chicken’s rinse water samples were collected between January and March 2020 in three areas of Abidjan district.
Methodology: A total of 75 rinse water samples were collected from three markets of Abidjan district. Enumeration and isolation of S. aureus were carried out on Baird Parker agar supplemented with egg yolk tellurite emulsion followed by morphological and biochemical identification. Antibiotics resistance profiles were performed by using disks diffusion methods.
Results: Out of 75 samples, 21 (28%) were contaminated with S. aureus. Among the isolates, 21 (one by positive sample) were tested for antimicrobial resistance against 14 most commonly used antibiotics. All strains were resistant to two antibiotics (minocyclin and fusidic acid). However, some drugs such as gentamiycin, norfloxacin, and Tigecyclin showed great activity on tested isolates.
Conclusion: Results of this study suggest that rinse water could consist of a major critical point of chicken carcass contamination by S. aureus with high drugs resistance capacity. Therefore periodic control is need to good hygiene practice and improving the poultry meat sanitary quality produce from these slaughterhouses
The Importance of Nutrition in Infancy: A Review
No full textNutrition has been linked to positive child development and nutritional status. In this review paper we briefly describe the role of exclusive breastfeeding and its importance in the brain development of infants. Breastfeeding has important for the development of central nervous system in infants First, six months of Breastfeeding is essential for the newborn child for improving the immune system of a newborn. Breastfeeding serves significant health benefits for the infant, promotes mother-infant bonding so Exclusive breastfeeding is recommended for around six months. Then we briefly describe the role of Complementary feeding, its importance in the physical development of the child in earlier life. This is also termed as ‘weaning food’, which has been used to describe the curtailment of breastfeeding. Complementary feeding entails the addition of solid foods to the diet, alongside, without replacement for the milk component. Apart from nutrition and feeding practices, certain other rearing practices also influence the health of infants and are widely prevalent among families or communities. Familiarity with rearing practices is of considerable significance to the promotion of infant health. The review also focuses on good nutrition for breastfeeding women, who have additional nutritional requirements. Breastfeeding mothers have increased energy needs and typically require additional energy intake. Apart from the energy the additional intake of good fat and vitamin C and minerals essential fatty acids etc. requirements are increases
Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt
No full textYoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was examined. Two starter cultures of EPS-producing LAB were used singly and in combination in three treatments portions (YEPSLa, Lactobacillus acidophilus yoghurt; YEPSLs, Leuconostoc suionicum; YEPSLa + YEPSLs, Lactobacillus acidophilus and Leuconostoc suionicum); Yxg, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus to produced yoghurt while reference yoghurt (RY) was obtained from the market and refrigerated stored at 4oC. Sensory, proximate composition, textural, rheological properties and whey separation were carried out after 1 and 28 days only, while physicochemical and microbiological were analyzed after 1, 7, 14 and 28 days. No significant difference (p ˂0.05) between RY (8.60 ± 0.60), (7.21±0.10) and YEPSLa + YEPSLs (8.54 ± 0.71), (7.25 ± 0.21) in overall acceptability for day 1 and 28. Moisture (82.45 ± 0.12 - 81.31 ± 0.06%), fat (3.46 ± 0.01 - 3.42 ± 0.03%) and carbohydrate (13.05 ± 0.11 to 12.51 ± 0.10%) contents decreased while total solids (17.57 ± 0.12 - 17.97 ± 0.12%), ash (0.56 ± 0.02 - 0.57 ± 0.02%) and protein (3.74 ± 0.01 - 4.30%) contents increased respectively across the yoghurts. The result showed that the highest cohesiveness and syneresis was observed in YEPSLa + YEPSLs (27.52 ± 0.63) and commercial yoghurt (29.10 ± 0.31), the lowest in Yxg (16.71 ± 0.21) and YEPSLa + YEPSLs (21.50 ± 0.51). The highest viscosity was observed in YEPSLa + YEPSLs across the rotation speeds. The pH and titratable acid ranged (4.28 – 4.50; 0.90 – 1.41) while the total bacteria colony count (5.5×108 – 11.0×108cfu/ml) during 28 days storage period. Overall, EPS produced by EPS-producing LAB both In-vitro and In-vivo improve texture, mouthfeel, viscosity and reduce syneresis in yoghurt. Combine cultures of Lactobacillus acidophilus and Leuconostoc suionicum and their EPSs competed favourably with conventional starter, and other stabilizing agents in cow milk yoghurt