Asian Food Science Journal
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Production and Quality Evaluation of Cookies from Wheat, Defatted Peanut and Avocado Composite Flour
No full textIn this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies were made using the creaming method from these flour blends with one hundred per cent wheat flour serving as control. The physico-chemical and sensory properties of cookies from wheat/defatted peanut/avocado flour were determined using standard analytical methods. The functional properties of the flour blends increased with increasing substitution of wheat flour with defatted peanut flour and avocado flour. The enriched cookies were found to have higher protein, energy, vitamin and mineral content as compared to refined wheat cookies. The protein content increased from 15% in the control sample to 26.64% in the sample F which is the sample with the highest substitution of wheat flour. Magnesium content increased from 173.37 mg/100 g in the control sample to 221.36 mg/100 g in sample F. There was no significant difference in the dietary fibre content of the enriched cookies as compared to the control. Substitution with peanut flour and avocado flour did not alter the physical properties of the cookies. The sensory scores for all the cookies enriched with defatted peanuts flour and avocado flour were above average 4.5. Sample C, with 5% peanut flour and 5% avocado flour had the best sensory attributes among the supplemented cookies at 5% level of significance and compared favourably with the control cookies. Thus cookies made from wheat, defatted peanut and avocado composite flour at an optimal substitution level of 90;5;5 can be regarded as a suitable balanced meal
Quality Evaluation of Fresh Papaya Fruits Stored in Evaporative Coolers
No full textA study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. The evaporative coolers used for this study consist 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 river bed sand saturated with water. In this study, ambient storage temperature ranged from 26.6 to 28.7oC with relative humidity which ranged from 64.7 to 85.2 percent. However, NBBEC storage recorded lower temperature within the range of 24.3 to 25.3oC and relative humidity which ranged from 88.8 to 91.2 percent while ABBEC storage recorded the least temperature which ranged from 23.0 to 24.1oC with highest relative humidity which ranged from 91.4 to 92.8 percent. The papaya fruits stored in the coolers and in ambient were evaluated for weight loss, total soluble solids, pH, total titratable acidity, ascorbic acid, beta carotene content and microbial load. TTA, ascorbic acid, beta carotene decreased; while pH and TSS increased with storage period. In ambient storage, fresh papaya fruits stored in evaporative coolers have lower microbial load compared to ambient storage with aluminum cladding of the cooler (ABBEC) further improving microbial quality and shelf life. The pawpaw fruits stored in the aluminum cladded burnt-clay-brick evaporative cooler (ABBEC) remained fresh and firm for ten days compared to three days in non-cladded burnt-clay-brick evaporative cooler (NBBEC) and four days in ambient storage
Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits
No full textThe study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato into acha flour at 20, 40 and 60%. Proximate, physical and sensory properties of the biscuit were analyzed. The carbohydrate, moisture content, fat content, fibre and ash increased from 67.21 to 75.94, 5.69 to 6.74, 13.81 to14.87, 1.4 to 1.68, and 2.48 to 3.45 respectively with an increase in added sweet potato flour (20-60), while the protein decreased from 8.14 to 3.73. The relative decrease could be due to the low inherent protein of sweet potato. Magnesium, phosphorus and potassium increased from 220.33 to 375.22, 0.438 to 0.632 and 218 to 252.33mg/100g respectively with added sweet potato flour. There was an increase in break strength and spread ratio from 1.35 to 2.95 kg 4.80 to 5.13, respectively, with an increase in the level of sweet potato flour substitution. The reverse was observed for thickness and diameter of the biscuit which decreased from 0.70 to 0.60 and 4.28 to 4.13 cm, respectively. The average mean score of texture, colour, taste, flavour and general acceptability ranges from 6.05 to 7.65, 6.55 to 6.40, 5.55 to 6,25, 6.70 to 5.75 and 6.10 to 6.95, respectively. The sample 40:60 sweet potato-acha flour blend biscuit with average means scores of 6.95 was most preferred and acceptable with the corresponding increment of 3.45, 14.87, 8.14, and 1.68 of ash content, fat content, protein and crude fibre, respectively
Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt
No full textAim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt.
Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations.
Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between September 2015 and June 2016.
Methodology: Yoghurt was prepared from instant filled milk while Direct Vat Inoculum (DVI) was used as the starter culture. Proximate and phytochemical analyses were carried out following standard procedures. Sensory evaluation was carried out using a 15-man panelist with a seven point hedonic scales and results were statistically analyzed using IBM® SPSS 21.0, at 0.05 probability level. pH and microbial analysis were conducted while bacterial characterization involved biochemical tests and isolation of probable microorganisms employed morphological and structural characteristics.
Results: Result for proximate analysis indicated differences in the nutritional composition of the raw milk and yoghurt (control). Moisture content increased considerably from 10.00% to 69.75%, while a reduction in protein content was reported (8.7% - 4.95%). The lipid content classified the produced yoghurt as a low-fat yoghurt, and expectedly, the carbohydrate content reduced from 58.20% - 22.30%. Phytochemical screening of the different forms of scent leaf indicated the presence of alkaloids, flavonoids, saponins, cardiac glycosides, and steroids, in different concentrations. Sensory scores showed that the panelists preferred yoghurt formulated with 3 mL of squeezed scent leaf extract. pH values decreased with storage period, while microbial load ranged between 0.5× 104 – 2.0 × 104, where Klebsiella spp., Streptococcus spp., E. coli, Bacillus, S. aureus, Pseudomonas spp., Enterobacter, and Proteus spp. were isolated.
Conclusion: The yoghurt samples formulated with squeezed scent leaf extracts had the best organoleptic acceptance, while the sample treated with 3 mL had the lowest microbial load, hence, it can be inferred that the squeezed scent leaf extracts had the best preservative effect
Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)
No full textChild malnutrition is a problem that usually occurs from the age of weaning. It is mostly manifested in the form of protein-energy malnutrition and mainly affects many infants in developing countries. This study is aimed at improved the energy density of gruels made from Irish potato flours by using the response surface methodology. To achieve this, blanched and unblanched Irish potato flours of three varieties (Cipira, Dosa and Pamela) were produced. The flours were then chemically and physically characterized. The response surface methodology using the Doelhert plan was carried out to study the effect of blanching on the energy density of gruels of the three Irish potato varieties with dry matter and optimized germinated corn flour concentration (Kassaï variety) as factors. As such that the blanching, variety and interactive effect of the blanching and variety significantly influence (p<0.05; 0.01; 0.001) the proximate chemical composition of all flours. The combination of optimized germinated corn flour at concentrations ranging from 3.10 to 5.76 g with Irish potato flour at concentrations between 14.50-25.45 g of dry matter has resulted in gruels with flow velocities between 100 and 160 mm/30s. The activity of germinated flour was influenced by blanching, which reduced its activity in the Dosa and Pamela varieties but increased in the case of Cipira. The use of optimized germinated corn flour during the preparation of the Irish potato gruels resulted in an increase of the energy density between 3.4 and 6.02. The correlation matrix shows that the fluidizing capacity of optimized germinated corn flour is significantly (p<0.05; 0.01) influenced by carbohydrates, ash and fibers. In view of all the above, the appropriate combination of optimized germinated corn flour and the various Irish potato flours would alleviate the problem of protein energy malnutrition
Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder
No full textThe objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products
Effect of Roasting Temperature and Duration on the Quality of Oil from Walnut (Plukenetia conophorum) Using Response Surface Methodology
No full textThis study investigated the effect of heat treatment and duration on yield and qualities of Walnut (Plukenetia conophorum) oil. The experimental design was carried out using the central composite rotatable design (CCRD) of response surface methodology with a total of thirteen experimental runs. The process variables and their ranges were roasting temperature 87.57ºC to 172.43ºC and roasting duration 10 min to 46.21 min. Oil from each experimental run was extracted using Piteba screw oil expeller. The expressed oil yield was determined and the results revealed that the oil yield ranged from 33.87% to 30.67% for the maximum and minimum values which were achieved at temperatures and duration of 172.43% at 25 min and 87.57ºC at 25 min respectively. Optimum process condition was achieved at roasting temperature and duration of 160ºC and 40 min with two possible solutions of 0.82 desirability which gave oil yield (33.50%); peroxide value (7.8 MeqO2/g); colour (13.69 mg/L); free fatty acid (1.46%) and iodine value (136.82 mmol/100 g). The low free fatty acid and peroxide values in walnut oil is an indication of its overall quality thus its suitability as an alternative oil to supplement existing edible oils
Physico-chemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)
No full textPineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physico-chemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physico-chemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties
Extraction of Mango Juice with Pectinase Influences Quality
No full textThe production of mango juice is usually characterized with high percentage of pulp which is conventionally reduced with enzymatic treatment in processing. The use of pectinase in fruit juice processing however has not been fully explored in Nigeria. Therefore, this study investigated the effect of pectinase on the yield and some quality attributes of juice produced from mango varieties. Two varieties of mango (Ogbomoso and Sherry) fruits were locally procured. Juices were produced from each of the fruits and pectinase powder or liquid was added at three different concentration levels (0.25, 0.5 and 0.75 g – powdered; 1, 2 and 4 ml - liquid) while juices without pectinase served as control. The yield, physicochemical composition and microbial analyses were carried out. Sensory evaluation was also carried out on the juice. The study showed that 0.75 g pectinase addition increases the yield of mango juice, with improved physicochemical composition and with high acceptability
Microbiological Evaluation of Ready-to-Drink Tigernut Drinks Sold within Port Harcourt Metropolis, Rivers State, Nigeria
No full textAims: Tigernut drink are made from tigernut tubers (Cyperus esculentus L.) and rich in nutrients. This drink is locally produced and widely consumed in Nigeria irrespective of social status. This study is aimed at evaluating the microbial quality and physicochemical property of tigernut drinks sold within Port Harcourt metropolis.
Methodology: Thirty (30) samples of freshly prepared and packaged tigernut drinks were randomly purchased from different vendors in five locations of Port Harcourt metropolis (Agip Estate, Abuja Campus (Uniport), Choba, Mile 1 and Mile 2 Markets). The samples were analyzed using standard microbiological and physicochemical methods. SPSS (Statistical Package for the Social Sciences) was used to analyze the data.
Results: Results obtained showed that the pH of the samples ranged from 4.2 to 4.6 while the total heterotrophic bacterial count ranged from 6. 54-6.74 log10 CFU/mL. Total fungal count of tigernut drinks ranged from 6.0-6.2 log10 CFU/mL. A total of nine (9) bacterial genera namely Staphylococcus sp. (37.3%), Escherichia sp. (21.3%), Salmonella sp. (12%), Pseudomonas sp. (12%), Klebsiella sp. (4%), Bacillus sp. (4%), Micrococcus sp. (4%), Enterobacter sp. (2.7%) and Corynebacterium sp. (2.7%) were isolated from the samples. Six (6) fungal genera were also encountered in the drink sampled which include Rhizopus sp. (1.4%), Saccharomyces sp. (4.4%), Aspergillus sp. (30.9%), Fusarium sp. (26.5%), Penicillium sp. (30.9%) and Candida sp. (5.9%). The result revealed that Staphylococcus sp. had the highest percentage of occurrence (37.3%) followed by E. coli (21.3%), while Enterobacter sp. (2.7%) and Corynebacterium sp. (2.7%) recorded the least. Among the fungal isolates, Aspergillus sp. and Penicillium sp. had the highest percentage of occurrence (30.9%) whereas Rhizopus sp. had the least (1.4%). The results of this study revealed that all the samples from the five (5) locations were heavily contaminated with pathogenic microorganisms and found not suitable for human consumption based on the standard recommended by National Agency for Food and Drug Administration and Control (NAFDAC). NAFDAC stipulated that mesophilic aerobic count of locally prepared beverages should be < 5.0 log10 CFU/mL.
Conclusion: The huge contamination recorded in all the samples irrespective of the location could be linked to poor hygienic levels during processing. Therefore, good manufacturing practices, public health enlightenment campaign and strict regulations from relevant agencies are recommended to avoid foodborne infections, diseases and possible deaths which could result from consumption of such contaminated tigernut drinks