Corrigendum to ‘Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate’ [LWT – Food Science and Technology 69 (2016) 400–408]

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 715-716
Author(s):  
Lawrence A. Arogundade ◽  
Tai-Hua Mu ◽  
Temilade F. Akinhanmi
Keyword(s):  
Science And Technology ◽  
Protein Isolate ◽  
Food Science ◽  
African Yam Bean ◽  
Sphenostylis Stenocarpa

scholarly journals Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ijeoma M. Agunwah ◽  
Ijeoma A. Olawuni ◽  
Juliana C. Ibeabuchi ◽  
Anthonia E. Uzoukwu ◽  
Serah O. Alagbaoso
Keyword(s):  
Functional Properties ◽  
Protein Composition ◽  
Food Product ◽  
Functional Results ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
African Yam Bean ◽  
Significant Difference ◽  
Food Product Development ◽  
Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology

Food Control ◽  
2021 ◽  
Vol 127 ◽  
pp. 108116
Author(s):  
John Dzikunoo ◽  
Emmanuel Letsyo ◽  
Zeenatu Adams ◽  
David Asante-Donyinah ◽  
Courage Sedem Dzah
Keyword(s):  
Science And Technology ◽  
Food Science ◽  
Food Technology

scholarly journals Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1128
Author(s):  
Giacomo Squeo ◽  
Davide De Angelis ◽  
Riccardo Leardi ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Science And Technology ◽  
Experimental Designs ◽  
Food Science ◽  
Modified Atmosphere ◽  
Global Knowledge ◽  
Food Sector ◽  
Life Improvement ◽  
Technology Modeling ◽  
Mixture Designs ◽  
Simplex Lattice

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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