Asian Food Science Journal
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Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients
No full textPrecooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p<0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality
A Cross-sectional Study to Assess Bacteriological Quality of Fresh Vegetable Salads and Associated Risk Factors in Food Service Establishments in Mwanza City
No full textThis study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs from hands and chopping boards, were collected and analyzed. High contamination levels exceeding acceptable limits were observed with total bacterial counts, S. aureus, and E. coli ranging from 3.6 to 6.7 log CFU/g. All Kachumbari samples (100%) were unsatisfactory, and 17 (56.7%) had unsatisfactory E. coli levels. Moreover, 22 samples (73.3%) had unsatisfactory S. aureus levels, and 10 samples (33.3%) showed unsatisfactory Salmonella spp. contamination. Further, Kachumbari from street food vending sites had a significantly (p < 0.05) higher TBC mean value (6.5 ± 0.3 log CFU/g) than the one from restaurants (5.2 ± 0.6 log CFU/g). On the other hand, chopping boards and hands had high total counts ranging from 3.5 to 4.7 log CFU.cm-2. Also, the type of chopping board was significantly related to the S. aureus contamination levels in the Kachumbari salads (p < 0.05). The presence of both hygiene indicator microorganisms and pathogens indicates a potential public health risk associated with the consumption of Kachumbari. Urgent intervention measures are required to enhance handling practices, personal hygiene, and overall safety throughout the food value chain, thus ensuring the quality and safety of vegetable salads in food service establishments
Relationship between Anthropometric and Serum Parameters of Adolescent School Children Aged 10 – 19 Years in Upland and Riverine Public Secondary Schools in Rivers State
No full textThe study assessed the relationship between anthropometric and serum parameters of adolescent school children aged 10 – 19 years in upland and riverine public secondary schools in Rivers state. Four hundred and eighteen (418) adolescents were randomly selected from 4 secondary schools, two each from the upland and riverine areas for the study. Standard procedures were used to obtain data for all parameters. Serum from forty subjects was used for biochemical analysis. Data collected was analysed using statistical product and service solution (SPSS) for windows version 25. Data obtained was presented as frequencies, percentages, Pearson correlation was used to determine the relationship between variables and significance accepted at p ≤ 0.05. Significant correlation exist between BMI and haemoglobin in the upland (r = 0.364) and in the riverine area (r = 0.819) at p<0.05.While a positive correlation was observed between WHR and serum zinc in the Riverine (r = 0.731) at p<0.05, and a negative correlation exists between WHR and serum calcium in the Upland (r = -0.421) area at p<0.05. MUAC showed a positive correlation with Haemoglobin in the Upland (r = 0.452) at p<0.05. Triceps (r = -0.818) and sub-scapula (r = -0.747) skinfolds both showed negative correlations with serum zinc in the Riverine area at p<0.01 and p<0.05 respectively. Nutrition education and counseling are essential in secondary schools to reduce malnutrition among adolescent school children
Effect of Garcinia Kola Consumption on Lipid Profile and Body Weight of Rats Fed with High Fat Diet
No full textAims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and prevention of obesity.
Study Design: An experimental full 3×3 factorial design was used for this study, with the main responses being the anthropometric and biochemical parameters of the albinos Wistar rats.
Place and Duration of Study: The study was carried out at the Food Science Laboratory of the Department of Nutrition, Food and Bioresource Technology of the College of Technology, The University of Bamenda, Cameroon, between February and July 2023.
Methodology: Three bitter kola cultivars (Bafia, Penja, Widikum) were collected from their production areas, and their phytochemical content and antioxidant activity were analysed. The effect of their dry powder consumption on body weight and lipid profile was investigated on male Wistar rats consuming a high-fat diet. The rats were allocated to 10 groups of 6 rats including one control with the feed containing 0 g/kg of bitter kola powder, and 3 test groups per cultivar having 5 g, 10 g, and 15 g of bitter kola powder per kg of feed respectively.
Results: Results revealed that antioxidant activity varies with cultivars and Widikum cultivar has the highest antioxidant activity and the highest phytochemicals content. Consumption of Penja and Widikum bitter kola powder induced the highest fat excretion in rat faeces. The effect of bitter kola consumption on body weight varies with cultivars and incorporation rate, and the highest anti-obesity effect was observed with the consumption of the Widikum cultivar at 10 g/kg of rat feed. The increase in bitter kola powder proportion in rat feed was negatively correlated with the atherogenic index of plasma and atherogenic coefficient.
Conclusion: From the overall results, the consumption of feed with 15 g/kg of Widikum bitter kola cultivar had the best anti-obesity activity and hypolipidemic effect. Thus, bitter kola powder can be used to prevent obesity and cardiovascular diseases in high-fat diets
Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad)
No full textHouseholds in Ati face high food consumption costs which determine different states of food and nutritional security. This study was carried out with the aim of analyzing household food consumption in order to contribute to better knowledge of the food and nutritional situation and to inform stakeholders working in the field of food security so that they can better guide their intervention strategies. A prospective, cross-sectional descriptive research survey was adopted for the study and was conducted from 15 April to 14 June 2022 in the city of Ati. The study involved 135 households selected in the neighborhoods of the city of Ati. Data were collected using a questionnaire survey form and then processed using Excel 2016. The food consumption score was used to reflect dietary diversity, frequency of consumption as well as household nutritional intake relative to products and food groups consumed individually. Results showed that more than a third of households (38.52%) consumed at least 3 meals per day and more than half of the households surveyed (54.07%) had 2 meals per day. The group of cereals and tubers is the most consumed by the majority of households. The results show that 30.60% of households surveyed had a poor ACS, 63.60% had a borderline ACS and 5.80% had an acceptable ACS. It emerges that 76.6% of households have low AMDS, 17.9% have average diversity and only 5.50% have good dietary diversity
Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours
No full textThe effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinization. The samples were fermented, dried and ground to flour. Plantain and soybean flour were mixed by material balance to produce 16% protein complementary foods. Moisture sorption isotherms wereinvestigated at 10, 20, 30, and 40 ° C using the gravimetric method. The BET equation was fitted to the experimental sorption data, and the Clausius-Clapeyron equation was used to determine the isosteric heat of sorption. The microbial stability of the gruels was evaluated using the microbial challenge test with Staphylococcus aureus. With better results from fully gelatinized samples, gelatinization and fermentation reduced the hygroscopic properties of the dehydrated products, with the gelatinized fermented samples having the least equilibrium moisture contents, monolayer moisture values, surface area of sorbent, and net isosteric heats of sorption, an indication that these samples could be stored at temperatures as high as 40 ° C with extended shelf life. The microbiological stability of foods was enhanced by fermentation, since microbial growth was suppressed in fermented samples, offering perspectives for microbial stability of the products
Effect of Oats and Millet composition in Gluten-free Nutrient wafer
No full textPearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia.
Millet-based products have numerous health benefits like lowering cholesterol, managing blood sugar, and many others. It is rich in antioxidants, fiber, and various micronutrients. Millet is gluten-free, suitable alternative for individuals with gluten intolerance or celiac disease.
Methods: Low-sugar-gluten-free Pearl millet wafer is a low-moisture baked food prepared from a mixed batter of millet powder, and oats. A waffle iron toaster (1000W) is used to prepare the wafer The nutritional components were analyzed and calorie calculation was done following the Atwater system. The total energy from a 100 gm wafer serving was found to be around 289 calories.
Results and Discussions: The product was typically shaped in a square-grooved sheet, with a density around 0.2gm/cc, the matrix is aerated and fluffy. Total final moisture, ash and extracted fat content was also estimated. The average thickness of the wafer was around 5mm. Sensory parameters like crispiness, chewiness and mouthfeel were evaluated on a hedonic scale while the crispiness is correlated to the final moisture content.
Product cost was calculated including the energy cost calculation. The cost of the final product was Rs 45/100gm which is at per the marketed wafers.
Conclusion: The improved quality was targeted to achieve in a model of low-emission process to reduce the energy cost and increase production efficiency with better nutritional component retention
Understanding Consumer Preferences and Behavior in Culinary Choices: A Case Study of Nasi Goreng Mak Sutan at G-Town Square Gading Serpong
No full textThis research examines a culinary product at G-Town Square, Gading Serpong in the city of Tangerang, Indonesia particularly in Nasi Goreng Mak Sutan or Mak Sutan’s fried rice in english. The main focus of this research is to understand how factors such as food quality, price, ambiance and service can impact customer preferences. Using a qualitative approach, a purposive sampling and a semi-structured interview was conducted on August 2024. The data is later analyzed using the reduction technique proposed by Miles and Huberman. The result indicates that food quality is the primary factor impacting customer satisfaction though it was preceived to be average and lacking the unique flavors. Pricing was considered high for the quality preceived, suggesting a need for improvement and alignment between the pricing and and value. The ambiance is considered comfortable, but the service requires improvement. These findings underscore the importance of targeted enhancements in food quality, pricing strategies, and service for Nasi Goreng Mak Sutan, offering valuable insights for culinary businesses and local governments aiming to boost culinary tourism at G-Town Square
Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour
No full textMillets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing curiosity of health-conscious people towards the usage of millet in daily diet is due to their rich composition of protein, dietary fiber, vitamins and minerals. By incorporating millets into the cereal matrix food manufacturers can produce naturally gluten-free ingredients appropriate for people with gluten-sensitivity. This study focused on developing a browntop millet-based breakfast cereal enriched with oat and fox nut flour followed by its nutritional and organoleptic evaluation. The findings reveal 11.75% moisture, 63.75% carbohydrates, 10.62% fiber, 12.29% protein, 7.32% fat and rich mineral content. The energy calculated for all the breakfast cereal variants ranged from 328-344 kcal, which showed a decrease from the standard cereal commonly available in the market. The sensory analysis conducted on a 9-point hedonic scale reported Sample B (40:20:15) to be the most acceptable whereas Sample C (50:10:15) as the least preferred variant by observing overall acceptability scores. Moreover, the accessibility of nutrient-blended breakfast cereals could help combat malnutrition and enhance sustainability in the agricultural sector. They also have the potential to promote food security by ensuring long-term resource conservation and flourishing the market of plant-based foods
Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties
No full textThe study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.