Asian Food Science Journal
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Evaluation of Effective and Safe Extraction Method for Analysis of Polycyclic Aromatic Hydrocarbons in Kolanuts from Côte d’Ivoire
No full textAims: The current study targets the achievement of a reliable process for the determination of PAH contents in kola nuts for better appreciation of the risks incurred from the consumption of such food products.
Study Design: Kolanuts collected from two big storage centers were analyzed after the validation of the proposed analytical method.
Place and Duration of Study: Central Laboratory for Food Hygiene and Agro-Industry, LANADA in Abidjan, Côte d’Ivoire, running 2018.
Methodology: Two references were used for the validation of the analytical method, namely the French standard NF V 03-110 and the ISO directive ISO/DIS/15753 applicable in Liquid Chromatography. The PAH contents of some samples collected from different stores were then determined.
Results: From the data, a significant regression chart was recorded for the PAH detection graphs. All the analysis exhibited good linearity with significant correlation coefficients (R²˃ 0.99). The relative standard deviations of the repeatability and reproducibility assays are below 3%, whereas standard additions of PAH are fully recovered, with percentages close to 100%.
Conclusion: Using this analytical method, kola nuts contamination by PAH have been determined with satisfactory.This analytical method could help in ensuring effective sanitary control at different critical points of kola nut distribution channel for promoting a good management of the toxicity concerns in such products
Effect of Drying on the Rehydration Properties of Some Selected Shellfish
No full textThis study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs
Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)
No full textAims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days).
Methodology: Two treatments were prepared: Treatment 1 (T1): cheese manufactured with pasteurized milk with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) at the level of 2% (w/v); Treatment 2 (T2): the control; cheese manufactured with pasteurized milk without starter cultures. After cheese manufacture, physicochemical, microbiological and sensory characteristics were determined at 1, 15, 30 and 45-day intervals.
Results: Results showed that the starter culture addition did not significantly (P>.05) affect all physiochemical characteristics of cheese, except for the ash content which was high in cheese manufactured with the addition of starter culture. The addition of the starter influenced the microbiological quality of the cheese, with total viable bacteria, Staphylococcus aureus and yeasts and moulds counts being significantly (P<.05) low. Furthermore, the cheese made with an added starter culture showed high scores of colour, taste and flavour. The storage period significantly affected all characteristics of the cheese, except for the fat content of the control, which remained unchanged during all storage periods.
Conclusion: The results of this study show that starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) (1:1) is likely to be a suitable culture for Sudanese white cheese
Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding
No full textThis study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (Arachis hypogaea) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black Piper nigrum (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white Piper nigrum (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white Piper nigrum (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO2/kg (2.81 meqO2/kg, 2.99 meqO2/kg, 3.28 meqO2/kg and 5.46 meqO2/kg respectively). In summary these spices especially white Piper nigrum can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding
Quality Changes during Storage of Burkina (a Millet and Milk-based) Drink
No full textBurkina, a drink prepared from millet and milk, is gaining economic attention in Ghana due to its perceived nutritious nature and high energy content. The drink which is produced on a small-scale is usually vended without proper control of storage conditions leading to rapid loss of quality. The objective of this study was to investigate the effect of storing burkina at different temperatures (4 and 30°C) on the microbial and physicochemical (pH, titratable acidity, brix and phenolic content) quality of the drink. The pH, titratable acidity, brix and phenolic content of freshly prepared burkina were 3.65, 0.49%, 2.05 and 0.26 mg GAE/100 g, respectively. Although, changes were observed, storage temperature did not have a significant effect on the physicochemical quality of burkina. The initial load of aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds in the freshly prepared Burkina were 6.45, 5.49, 2.58 and 4.45 log cfu/mL, respectively. Storage at the higher temperature resulted in an increased microbial load within 48 h, leading to faster spoilage, with only marginal increases observed at the lower storage temperature
Nutrient Composition and Microbiological Evaluation of Vended Street Foods in Parts of Lagos State, Nigeria
No full textThe presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF products investigated were roasted (plantain, fish, yam, corn), suya, meat pie, egg roll and doughnuts, purchased from parts of Lagos State. The result for proximate analysis of VSF sourced from Marina, Yaba and Apapa showed that moisture content ranged from 4.81% to 28.56% for Suya from Yaba and roasted plantain from Apapa. Moisture content of roasted plantain from Apapa was significantly different (P<0.05) and higher than those from Yaba and Marina. Moisture content of roasted plantain, roasted fish, suya, meat pie and doughnut from the three different stations (Marina, Yaba and Apapa) were significantly different (P<0.05) with respect to food type. Ash, fat, protein, crude fibre and carbohydrate content ranged from 1.15% – 4.66%, 0.40% – 24.54%, 0.08 – 54.45%, 0.10 – 6.85% and 47.60 – 88.99%, respectively. Significantly higher protein value of 54.45% was seen in suya from Yaba. Suya samples from Apapa (SMA) gave high crude fibre of 6.85% while significantly (P<0.05) high carbohydrate of 88.99%, 87.85% and 87.51% were seen in roasted yam samples from Marina, Apapa and Yaba. Total bacteria count ranged from 3.05 log10CFU/g as seen in egg roll from Apapa to 3.83 log10CFU/g as noticed in roasted fish from Yaba. Total Fungi count ranged from 2.00 log10CFU/g – 2.60 log10CFU/g. Fungi load in roasted (plantain, fish and yam) sourced from Apapa were significantly (P<0.05) higher than those from Marina and Yaba. The energy value ranged from 255.27kcal/100g to 456.90kcal/100g, with suya sourced from Marina and Yaba were significantly different (P<0.05). The presence of high Bacteria and Fungi load in vended foods requires the attention of public health officers
Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality
No full textDue to the busy and fast paced lifestyle in modern times, the demand for healthy and ready-to-cook foods has increased to a great extent. In the present study, ready-to-bake whole grain barley cake mix formulas were developed by the use of different additive (i.e. carboxymethyl cellulose CMC, maltodextrin and emulsifier), and were assessed with the aim of achieving nutritional benefits, shorter preparation times and improved cake quality. Results showed that incorporation of the aforementioned additives into the dry mix formulations led to the production of cakes with lower fat content and caloric value (up to 7.1%) less than the control cake, with improved physical characteristics such as higher volume and specific volume. Texture profile analysis showed an enhancement in cake textural properties such as lower hardness, springiness and chewiness. Sensory evaluation of test cakes demonstrated a general improvement in sensory attributes like cell structure, crumb grain and softer texture. Flavor of cakes in which 100% of fats was replaced by maltodextrin received significantly lower score. However, and in term of total sensory score, most of the developed cake mix formulas had significantly higher sensory scores than their control counterpart
Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour
No full textThis study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition
Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods
No full textTurmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was investigated. Fresh turmeric rhizomes were processed into powder and five samples generated from the turmeric powder: Sample A (oven drying), sample B (blanching + oven drying), sample C (sun drying), sample D (cooking + oven drying). The processed turmeric powders were subjected to functional and physicochemical analysis using standard methods. Results obtained showed that cooking/oven drying resulted to a significant (p<0.05) improvement in the bulk density, water and oil absorption capacities and swelling power of the turmeric powders as compared to other processing methods. Dispersibility and solubility were greatly improved on sun drying/oven drying. Among the processing methods employed, blanching/oven drying exhibited significantly (p<0.05) higher colour value and curcumin content whereas decreases in TTA and pH was observed for cooked/oven dried sample. It is therefore recommended from the study that blanching/oven drying be used in the processing of turmeric powder for better nutrient retention. For better functionality of the turmeric powder, cooking/oven drying method should be employed
Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia
No full textDifferent cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers