Asian Food Science Journal
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A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill)
No full textTomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrients, and large deposits of vitamins and minerals. The fresh produce are readily available in abundance during the harvest season but due to short postharvest life they are only edible for a very short period of time, except they are quickly and properly stored and preserved. Storage and processing technologies have been employed for centuries to transform perishable fruits and vegetables such as tomato into safe, delicious and stable products. To ensure continuous supply of raw materials for processors, storage is a basic requirement and in addition storage also prolongs the length of the processing season and helps provide continuity of product supply throughout the seasons. The aim of this review paper was to look into the postharvest storage and preservation methods utilized by tomato farmers and processors to ensure nonstop supply of the crop
Evaluation of Goitrogenic Content of Common Vegetables in South West Nigeria
No full textEndemic goiter and associated iodine deficiency disorders (IDD) are prevalent in south west Nigeria. The present study was undertaken to identify the role of dietary goitrogen in the etiology of endemic goiter. Perchlorate, fluoride, nitrate, bromide, chloride, phosphate and cyanide content of common vegetables viz., cabbage, African Eggplant, Giant pigweed, Scent leaf, Amaranth, Tree Spinach, Black nightshade, consumed by the population of the region were measured. All the dietary goitrogen content in the investigated vegetables were found to be within the Acceptable Daily Intake and this observation suggests that in addition to iodine deficiency dietary intake of a cyanogenic plant, the combination of chemicals may play some role for the persistence of endemic goiter in Southwest Nigeria
The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product
No full textAim: Using Four (4) varieties of yam (Dioscorea rotundata), namely, TDr Pepa, TDr Amila, TDr Alumaco and TDr 95/19177 differences in the types of organisms responsible for spontaneous fermentation were evaluated. The organoleptic properties of the final food products were also subjected to testing, in order to determine if these properties were reproducible.
Study Design: Using a Complete Randomized Design (CRD) with three replications, the four varieties of yam were tested for significant differences in the characteristics of interest among the final products.
Place and Duration of Study: The present study was conducted between March and May 2016 at Ede. The yam tubers were sourced from the International Institute for Tropical Agriculture (IITA), Ibadan.
Methodology: In a standardised spontaneous fermentation set-up, four varieties of yam, were sampled eight hourly over a period of 24 hours, for lactic acid microorganisms. Representative microbial populations that were incubated anaerobically were isolated, counted, identified and characterised using standard microbiological protocols. The final products were evaluated for their organoleptic properties.
Results: The only isolated predominant lactic acid bacterial organisms was Lactobacillus brevis, while, Rhizopus spp, Aspergillus niger, Aspergillus flavus and Neurospora spp were identified as the representative lactic acid fungal isolates. The results revealed slight differences between the final products (amala samples) that were earlier processed using sun or oven-drying, although the differences were not statistically significant at p= .05 using ANOVA (one-way analysis of variance).
Conclusion: The present results confirmed that the prevailing microenvironment is the prime determinant of the predominant organisms in the fermentation process and consequently in the sensory properties of the final product. The present spontaneous fermentation data indicate that similar lactic acid organisms were isolated from the different yam varieties in the fermentation set up. The foregoing shows that the organoleptic characteristics specific to this test location may be reproduced using the isolated lactic acid microorganisms, perhaps on an industrial scale
Effects of Extrusion Components on the Compositional Characteristics of an Instant Gruel Produced from Millet-Pigeon Pea Flour Blend
No full textExtrusion cooking was used to formulate millet-pigeon pea flour blend with the aim of providing high energy, protein enriched and affordable foods for malnourished children. Five extruded samples were developed from millet-pigeon pea flour blend via extrusion cooking by loading the raw material in the feeding hopper and the screw conveys the raw materials. When the raw materials pass down the barrel, the volume is reduced and the food is compressed under pressure into a semi-solid, plasticized and form extrudates that were used for expansion index, bulk density and water absorption capacity index. Furthermore, the expansion index of 11.16, bulk density of 0.03 g/ml and swelling index of 4.10 at the screw speed of 180 to 200 rpm, feed moisture content of 15 to 25% and feed blend composition of 20 to 25% were obtained. The result of the proximate composition of the extrudates revealed that the moisture content was found to be significantly (p<0.05) higher in sample C (6.05) than values observed in sample A (3.68) as the concentration of pigeon pea decreases. In case of protein content, sample C (29.60) was observed to be statistically (p<0.05) higher among other samples. Similarly, the fat content was observed to be statistically (p<0.05) lower in sample C (2.03 g/100 g) and higher in sample A (3.53 g/100 g). The fibre content of millet-pigeon pea flour blend was observed to be significantly (p<0.05) higher in sample B than the value observed in sample A when the concentration of pigeon pea composition increased. The result of ash content indicated that sample B was significantly (p<0.05) higher than sample A. The carbohydrate content showed that sample A (68.34 g/100 g) was significantly (p<0.05) higher and lower in sample B (64.56 g/100 g). This increase in sample A could be attributed to low screw speed and high feed blend composition. The results of mineral content indicated that sodium content showed that sample A (3.01 mg/100g) was significantly higher than sample B (2.87 mg/100 g). The results of calcium content indicated that Sample B (3.56 mg/100g) was significantly higher and lower in sample C (2.86 mg/100 g). Similarly, the findings of magnesium and phosphorus content indicated that sample B was significantly (p<0.05) higher than value observed in sample D. The results of iron and zinc content of instant porridge produced from millet-pigeon pea flour blend showed that sample C was significantly (p<0.05) higher than sample A. The results of sensory properties of instant gruels produced from millet-pigeon pea flour blend indicated that sample C were statistically (p<0.05) higher in taste (8.34) and flavour (6.98) which could be attributed to higher screw speed and feed moisture content (Table 3.4). Thus, the result of texture indicated that sample B (7.92) was significantly (p<0.05) higher than value obtained in sample D (7.00). Unlike, colour rating and general acceptability of extrudates, sample C were statistically (p<0.05) higher when the feed moisture content increases. It was concluded that instant gruels were formulated from millet-pigeon pea which improved both the physical, chemical and sensory properties of the products
Screening and Isolation of Functional Lactic Acid Bacterial Strains from Traditional Fermented Vegetables Juice (Jiangshui), Northwest China
No full textAims: Jiangshui (JS) is a traditionally fermented vegetable juice which is unique to northwest China as a seasonal beverage, especially during summer season. This study was designed to isolate functional lactic acid bacteria (LAB) from JS to investigate their probiotic properties as well as high cholesterol lowering capacity in human serum.
Design of Study: Lanzhou jiaotong university, Department of chemical and biological engineering, Laboratory of microbiology and food biotechnology, Lanzhou city, Gansu, between March and January 2018.
Methodology: The strains were initially screened by MRS culture medium and high cholesterol culture medium. Then, strains were confirmed by microbiological, biochemical analysis as well as 16S recombinant DNA sequencing.
Results: After investigating different parameters of isolated LAB strains such as bile tolerance, acid resistance and antimicrobial drug sensitivity, each strain have the capacity of cholesterol degradation. The results showed that the four strains with cholesterol reduction rate (75%) were mostly identified as Lactococcus lactis ssp. lactis (M2- JQ953697.1), two of them were Brevibacterium casei (M5 and H4- JF951998.2) and one was Lactococcus raffinolactis (Q7- KC951926.1.
Conclusion: In conclusion, JS is one of the best source for its nutritional values and its potential for cholesterol lowering capacity in human serum, especially M2 and Q7 strains have strong ability to survive at lower acidic conditions of gastric juices and tolerate the bile salts
Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)
No full textAim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus).
Study Design: This work was a laboratory experimental design study.
Place and Duration of Study: Dept. of Microbiology (Food and Industrial unit), Nasarawa State University, Keffi, between March and April, 2017.
Methodology: Traditional method of ‘ogiri’ production was adopted to prepare the sample in replicates to facilitate the 24-hourly microbiological evaluations. Microbial isolation and identification were done using standard microbiological techniques. Also, laboratory-controlled fermentation was carried out using the isolates obtained from traditional fermentation as starter-cultures.
Results: The result of the traditional fermentation of the watermelon seeds yielded an oily brownish paste that has a strong characteristic pungent aroma. The result of the microbial enumeration showed that bacteria were present throughout the period of fermentation in an increasing population that ranged from 32x101 cfu/g at the starting time (Day 0) to 288 x106 cfu/g at the end of the fermentation period (Day 5). There was no fungal growth at the beginning of the fermentation, till on Day1 (8x103 cfu/g) to the Day 5 (6x106 cfu/g). The isolation of the coliform group of bacteria showed an unusual growth pattern: no coliform isolated from the freshly boiled seeds, coliform was present at Day 1 and 2, and no isolation of coliform bacteria from Day 3 to the end of the fermentation period (Day 5). Over the 5-day period of fermentation, the organisms isolated and identified are Bacillus subtilis, Corynebacterium xerosis, Lactobacillus fermenti, Staphylococcus saprophyticus, Staphylococcus aureus, Citrobacter freundii, coliform bacteria, yeast and mould.
Conclusion: Hence, it was concluded that ‘ogiri’ condiment can be made from watermelon seeds, using Lactobacillus fermenti, Corynebacterium xerosis and/or Bacillus subtilis as starter cultures
Yield, Quality and Shelf-life Responses of Three Varieties of Soybeans to Three Processing Temperatures Using the Vitagoat System of Soymilk Production
No full textThree improved varieties of soybean, Anidaso, Nangbaar and Quarshie were used in the study to determine the effect of variation and processing temperature on the yield, quality and shelf-life of soymilk produced by the VitaGoat processing system. Two kilograms of each of the varieties were processed into soymilk at three temperatures of 110°C, 115°C and 120°C. The yield of each variety at the various temperature levels was measured by the total volume of the soymilk produced. Three samples of the soymilk from each variety were randomly selected for proximate analysis. Five samples were also randomly selected, kept at room temperature and monitored daily for three weeks to determine their shelf-life based on spoilage by coagulation. Nangbaar variety processed at a temperature of 110°C recorded the significantly highest soymilk yield and the least was recorded by Quarshie variety treated at a temperature of 120°C. Soymilk produced at 110°C was significantly (p<0.01) highest in protein content than at 115°C or 120°C. The combined effect of Anidaso and 110°C was significantly (p<0.01) highest in protein content than that of the other combinations. The soybean varieties did not significantly (p<0.01) influence the shelf-life of soymilk during the study. Soymilk produced at 120°C had significantly (p<0.01) longer in shelf-life than that of 110°C and 115°C. Quarshie at 120°C had significantly (p<0.01) longest in shelf-life than that of the other interactions. It was concluded that Anidaso at 110°C was rated the best among the varieties and processing temperature for producing high protein content soymilk
Effect of Added Moringa Seed Paste on the Quality of Acha -moringa Flour Blends
No full textThe research is aimed at investigating the effect of added moringa seed paste on the proximate, mineral, vitamin composition, functional properties of the acha-moringa flour blend. Moringa paste was substituted into acha flour at 5, 10, 15, 20 and 25% (w/w) to produce acha-moringa flour blends, coded AB1, AB2, AB3, AB4, AB5, and AB6, respectively. The proximate, minerals, vitamins, functional and pasting properties varied with mark significant differences (p = 0.05). The proximate composition- moisture, ash, protein, fats, fibre increased from 8.23 to 9.23, 1.05 to 1.53, 3.38 to 4.61, 1.88 to 2.87, and 2.43 to 3.14 %. Minerals contents increased at the inclusion of moringa seed paste (0-25%) in acha flour blends with Ca, Mg, P, Zn, Fe, from 18.61 to 20.29, 28.67 to 30.95, 30.61 to 42.34, 0.66 to 1.08 and 0.76 to 1.39 mg/100g. Respectively Similarly, the vitamins content significantly increased (p = 0.05) with the inclusion of moringa seed paste (0-25%). The vitamin A, C and B12 increased from 2.51 to 3.56; 3.61 to 5.50, 14 to .39 mg/100 g, respectively. Bulk density, water absorption capacity and forming capacity decreases from 0.75 to 0.64 (g/cm3), 1.57 to 1.10 (cm3/g), and 15.80 to 10.63 (%) respectively; while, there were increase in emulsification and oil absorption capacity (38.58 to 54.21 (%) and 2.58 to 3.05 (cm3/g), respectively, at p = 0.05). The pasting properties showed a significant decrease, p = 0.05, with decrease in peak viscosity, trough, break down, final viscosity, set back, pasting temperature, from 2919.00 to 1499.50; 1388.50 to 822.50; 1530.59 to 677.00, 3527.00 to 2197.50; 2138.50 to 1375.00 RVU, 77.43 to 71.25°C; respectively, but increased the pasting time from 5.13 to 5.53 min with increase in the moringa paste (0-25%). The added moringa seed paste had proven to improve the mineral, vitamins, functional and pasting qualities of acha cereal flour which had been underutilised industrially in Nigeria. Acha –moringa seed flour blend could be a nutritious meal for diabetes, and other health challenged individual