Asian Food Science Journal
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Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties
No full textThe aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers
Isolation and Characterization of Microorganisms from Fermented Cayenne Pepper Obtained from Markets within Enugu Metropolis
No full textThe study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isolate and characterize the microorganisms present in fermented cayenne pepper, identifying predominant species and evaluating variations in microbial composition across different markets. Samples were collected from Ogbete, Orie-Emene, Abakpa, and Obiagu markets, fermented for 21 days, and analyzed microbiologically using standard techniques. The study revealed diverse bacterial populations, including Streptococcus lactis, Bacillus subtilis, Lactobacillus plantarum, and Enterococcus faecalis. Fungal isolates identified were Mucor spp., Aspergillus niger, Rhodotorulla spp., and Geotricum spp. Ogbete market exhibited the highest bacterial load (6.67 x 10³ CFU/ml), while Abakpa had the least (1.68 x 10³ CFU/ml). Bacterial occurrence was significantly higher across the market with frequency values above 79%. While fungi were below 21% in all cases. The study identifies the impact of environmental conditions and market practices on the microbial ecology of fermented foods, offering insights for optimizing food safety and quality control
The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives
No full textThe study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×105 colony forming unit per gram (CFU/g) and 4.6×103 CFU/g respectively. The identified bacteria are staphylococcus aureus and streptococcus spp and identified fungi were Aspergillus Niger, penicillin spp and Aspergillus perfrigens respectively. Moringa seed extract exhibited moderate antibacterial activity, with zones of inhibitions (ZOIs) of 16 mm against Staphylococcus aureus and 15 mm against Streptococcus spp. Garlic (GL) showed the least antibacterial activity among the natural preservative samples, with 9mm zones of inhibition against Staphylococcus aureus and 4 mm against Streptococcus spp. Clove extract displayed significant antibacterial activity, with 14 mm zones of inhibition against Staphylococcus aureus and 19 mm against Streptococcus spp. Ginger extract exhibited slight antibacterial activity, with zones of inhibition of 4 mm against both bacterial strains. Chemical composition of the treated pineapple juice result ranges from 0.77-0.865% TTA, 64.12-63.10 Vit C, 26.50-25.06 Brix Content,3.20-3.39 pH and 13.23-13.17 TSS respectively. The control (100% pineapple Juice) displayed balanced properties serving as an effective baseline3. Storage studies, ambient stored samples were analyzed at 0 day and 21 days intervals. All samples were subjected to standard analytical methods. Results showed increase in number of bacteria and fungi with increase in the number of days. The use of cloves, garlic, ginger, and moringa seeds as natural antimicrobial agents in pineapple juice is effective in controlling microbial growth, thus enhancing the safety and shelf life of the juice. These treatments also influence the chemical and sensory properties of the juice, contributing to consumer acceptability
Energy and Nutrient Uptake of School–going Adolescents in Upland and Riverine Region, Nigeria: Relationship with Body Dimensions
No full textUndernutrition among school-going adolescents is a prevalent public health concern. Inadequate energy and nutrient intakes has been reported among this age group, who are usually not targets of many intervention programs. The study assessed anthropometric parameters; energy and nutrient intakes of school-going adolescents aged 10 -19years, and compared the relationship between both variables within the three phases of adolescence. The study involved multistage random sampling of 418 school-going adolescents for anthropometry. A subsample of 40 respondents was used for a 3-day weighed food intake. Frequency, means, standard deviation, analysis of variance, and correlation were used to analyze the data obtained. Significance was accepted at p< 0.05. The study was made up of 226 male and 192 female adolescents within ages 10 – 19 years. Carbohydrate, calcium and zinc intakes contributed less than 100% of RNI for age and sex of subjects. Most of the subjects had normal BMI, however, the prevalence of thinness and underweight was 23.4% and 26.6% among the study subjects, respectively. Low fat store as defined by triceps skinfold (TSF) was 58.9% among the respondents, subscapula skinfold (SSF) indicated high fat stores in 41.1% of the respondents. Moderate and high health risks were detected among 23.9% and 19.2% of the respondents, respectively. Correlations were observed between energy intake with MUAC (r=0.417, p <0.01), protein intake with TSF (r = 0.358, p <0.05), fat intake with SSF (r = 0.324, p < 0.05), iron intake with TSF(r = 0.356, p <0.05), and iron intake with SSF (r = 0.322, p < 0.05) of the respondents. Inadequate nutrient intakes, thinness, underweight and health risk for cardiovascular and metabolic diseases were present among the respondents
Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends
No full textThe consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour
The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer
No full textAims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*).
Study Design: This study are an laboratory experimental with a completely randomizeddesign.
Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya.
Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications.
Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour.
Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis
Analysis of the Feeding Habits and Nutritional Status of Adolescents in Private Non-boarding Secondary Schools in Bamenda II Municipality, Cameroon
No full textThe study has assessed the feeding habits and nutritional status of adolescents in Bamenda II Municipality. Multi-stage sampling technique was used to select four private non boarding secondary schools in Bamenda II Municipality. Systematic sampling was used to select the respondents from form one to lower-sixth and consent forms were signed. Structured questionnaires were administered to 200 adolescents (11-19years). Dietary assessments were also carried out using food frequency questionnaires and 24hr dietary recall. The weight and height of students were taken to determine their body mass indices. The weights and heights of both sexes were taken and the readings were analyzed using standard deviation scores where > median-2SD to + < 1SD= Normal, Median< - 2SD to > - 3SD = moderate of under nutrition, < Median – 3SD = severe under nutrition, + 1SD to < + 3SD= overweight, and greater than + 3SD = obesity. Using BMI- for age boys/girls (Z- score) for assessing nutritional status of adolescents in this study, majority of them were within the normal range. Few were underweight, overweight and obese. For age group 11-14 years, 83.3 % were normal, 16.7% were obese, and 0% for underweight and overweight. For age group 15-17 years, 22.7 % were normal ,25.9 % were obese, 23.5% were under weight and 28.2% were overweight A significant difference (p<0.05) was observed between males and females(15-17 years). For age group 18 and 19 years, 40% were normal ,0 % were obese,14.1 % were under weight and 32.9 % were overweight. A significant difference (X2 =8.0, d,f=3, p=0.040) was observed between males and females(18 and 19 years) .With respect to waist circumference, a percentage of the respondents fell within the normal range. for males and females. The respondents generally ate twice a day. Forty –one (41%) of the respondents said they consume tubers twice a week, 31.5% consume cereals and their products more than four times a week, 12.5% consume pulses, legumes and products twice a week, 32.5% consume animal products once a week, 36.5% consume eggs and dairy products twice a week and 25% consume fruits and vegetables twice a week . The 24hr dietary recall revealed that the diets were monotonous. Peer group influence affects their food choices, feeding habits and nutritional status
Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend
No full textThe incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was investigated. A completely randomized design (CRD) was used in the experiment. A total of 5 samples of composite flour in varying proportions of 100:0:0, 75:20:5, 70:20:10, 65:20:15, 60:20:20 were used for the production of cookies. The cookies were subjected to functional, proximate, antinutrient and physical analyses using standard laboratory procedures. The functional properties of the flour increased in addition of soybean and OFSP flour respectively. Results from the proximate composition (%) of the flour samples showed that protein, ash, fat, crude fibre, moisture and carbohydrate ranged from (10.54 - 11.39), (1.61 - 2.95), (1.60 - 3.30), (1.25 - 3.38), (10.77 - 14.36) and (65.99 - 74.22) respectively. The antinutrients analysed for the flour and cookies samples were in ranges of (4.81 - 11.87 mg/100g) (0.52 – 1.64 mg/100g), (11.71 – 19.03 mg/100g) (5.89 – 7.07 mg/100g), (6.87 – 10.73 TIU/g) (0.99 – 1.66 TIU/g) and (7.35 - 12.67 mg/100g) (0.92 – 1.22 mg/100g) for oxalate, tannin, trypsin inhibitor and phytate respectively. The minerals (iron and zinc) were bioavailable in the cookies and the effect of phytate could not hinder their bioavailability. The physical properties (weight, diameter and thickness) of the cookies substituted with constant 20% soybean in combination with variations of OFSP increased significantly (p ˂ 0.05) except the spread ratio. This study suggests that incorporation of soybean and OFSP flour into wheat flour will improve the nutritional quality of cookies mostly consumed by the populace
Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon
No full textWatermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious.
Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30), F5 (40:40), F6 (30:50), and F7 (20:60) were formulated from watermelon flesh-to-rind purees.
Methodology: Samples were prepared by pasteurising the watermelon flesh and rind purees with a predetermined amount of ingredients at 90 °C for 5 min, then dried at 60°C for 11 hours, cut, rolled and packed in an aluminium polyethene bag until evaluation.
Results: There were significant differences in pH, total soluble solids (TSS), moisture content (MC), water activity (Aw) and thickness of the samples. It showed that the increase of watermelon flesh puree in the formulations reduced the pH value and thickness of the samples. By contrast, the increase in watermelon rind puree decreases the samples' TSS, MC and Aw values. For sensory acceptance, the F2 sample had the highest mean scores for colour, texture (chewiness), sweetness, sourness and overall acceptability, indicating it was the most preferred formulation among panellists.
Conclusion: Thus, watermelon rind may be employed in watermelon fruit roll-up formulations to improve their physicochemical and sensory properties
Physical Quality of Edible Film with the Addition of Isolate Whey Protein on Water Content, Solubility, Thickness and Transparency
No full textEdible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whey protein isolate (WPI) to edible film can improve its physical quality. This research aims to determine the effect of adding whey protein isolate to edible film on the physical quality of edible film. The method used in this research was a completely randomized laboratory experimental design with five treatments and four replications. The addition of WPI 0.3%, 0.6%, 0.9%, and 1.2% to Edible Film gave a high significant effect (P<0.01) on solubility, degree of swelling, thickness, and transparency, and gave no significant effect (P>0.05) on water content. The results of testing edible films made from chitosan with the addition of 0.3%, 0.6%, 0.9% and 1.2% isolate whey proteine produced a water content 16.60-20.64%, solubility of 17.44-23.08%, swelling degree 71.08-76.42%, thickness 0.0725-0.0975 mm, and transparency 0.20-1.69. The addition of whey protein isolate (WPI) to edible film is thought to improve the physical quality of edible film