scholarly journals Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

2021 ◽  
Vol 3 (1) ◽  
pp. 119-123
Author(s):  
Patience C. Obinna-Echem ◽  
Nkechi J. T. Emelike ◽  
Happiness I. Wachukwu-Chikaodi
Keyword(s):  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Nutrient Content ◽  
Quality Standard ◽  
Sensory Properties ◽  
Shopping Mall ◽  
Open Market ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Port Harcourt

The study evaluated the proximate composition and sensory properties of fruits (banana and tomatoes) and vegetables (Lettuce and cabbage) from an open market and a shopping mall to ascertain the effect of the two environments on the sample quality. Standard analytic procedures were used in sample analysis. Open market samples had moisture, protein, fat, ash, crude fibre and carbohydrate content of 76.56-92.96, 0.25-1.24, 0.03–0.91, 0.56–1.17, 2.20–3.34 and 1.17 – 14.13 % respectively, while values for shopping mall were 80.62-94.10, 0.16–0.29, 0.06–0.21, 0.40–0.86, 1.54–3.87 and 0.91–14.28 % respectively. The degree of likeness for the appearance, flavour (aroma/taste), texture (firmness/crunchiness) and overall acceptability of the samples from the open market ranged from 6.60 - 7.00, 4.90 - 6.35, 5.25 -5.95 and 5.80 - 6.10 respectively, and those of the shopping mall were 6.55–7.25, 4.70–6.65, 5.45–5.95 and 5.85–6.30 respectively. The environment had significant (P≤0.05) influence on the proximate composition and sensory properties of the fruits and the vegetables. Fruits and vegetables from the open market had significantly (P≤0.05) higher nutrient content. The environment of the shopping mall provided the low temperature which improved upon the moisture and sensory attributes of the samples as evidenced in higher degree of likeness of samples from the shopping mall. This revealed the importance of storage and sales of fruits and vegetables under chilled storage.

scholarly journals Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Microbiological Quality and Safety of Fruits and Vegetables from Open Market and Shopping Complex in Port Harcourt Metropolis

2021 ◽  
pp. 139-148
Author(s):  
Patience C. Obinna-Echem
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Shopping Mall ◽  
Microbial Count ◽  
Open Market ◽  
Port Harcourt ◽  
Microbial Analysis ◽  
And Staphylococcus Aureus

Aims: Physicochemical and microbiological quality of fruits and vegetables from open market and shopping mall in Port Harcourt metropolis were determined to ascertain the effect of the sales environment. Methodology: pH and titratable acidity (TTA) of bananas (Musa sapientum), tomatoes (Lycopersicon esculentum Mill), lettuce (Lactuca sativa L) and cabbage (Brassica oleracae var. capitata L) were determined using standard analytical methods. Conventional microbiological method was used for the microbial analysis. Results: pH (4.30 - 6.00) and TTA (0.05 - 0.28% lactic acid) of samples from the two locations did not differ significantly (P>0.05). Aerobic colony count (ACC), Coliform, Escherichia coli and Staphylococcus aureus, ranged from 4.49 – 5.96, 3.70 – 4.59, 3.69 - 4.39 and 3.68 – 4.17 Log10 CFU/g respectively for the shopping mall samples, and 6.14 - 6.19, 3.66 – 5.23, 4.60 – 5.66, and 3.69 – 5.15 Log10 CFU/g respectively for the open market samples. Salmonella was detected at a level of 3.74, 4.30 and 4.65 Log10 CFU/g respectively in banana from the shopping mall; and lettuce and cabbage from the open market. Mould growth for the open market samples ranged from 4.01 - 4.40 Log10 CFU/g. Shopping mall samples had no mould and yeast growth except for mould count of 4.29 Log10 CFU/g in banana and yeast count of 4.30 and 3.69 Log10 CFU/g in tomatoes and lettuce. Banana and lettuce from the open market had no yeast count, but tomatoes and cabbage had counts of 4.30 and 4.46 Log10 CFU/g respectively. Conclusion: Fruits and vegetables from the shopping mall generally had lower microbial count indicating the influence of the chilled storage environment. The detection of pathogens in the fruits and vegetables is unsatisfactory and can pose a health risk to consumers as well as the contamination of other produce.

scholarly journals Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour

2021 ◽  
pp. 10-20
Author(s):  
Umar Sabo Gadzama ◽  
Gervase Ikechukwu Agbara ◽  
Odera Amin Igwegbe
Keyword(s):  
Proximate Composition ◽  
Sesame Seed ◽  
Bambara Groundnut ◽  
Sensory Properties ◽  
Seed Meal ◽  
Grain Legume ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Nutrient Density

Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions. Similar fractions from millet and sorghum were blended to obtain MfSf,MmSm and McSc. Each fraction was fortified separately with 30% toasted bambara groundnut or sesame seed flour or both (20% bambara groundnut and 10% sesame seed flour), blends were coded: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Experimental design corresponding to a 3x2x2 factorial design was used to generate runs and dakere were produced applying the traditional method of agglomeration of stiff dough followed by steaming, and thereafter dried. Traditional dakere was the experimental control. The blends and the dried modified dakere were evaluated for proximate composition and sensory properties. The moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the  blended fractions and the fortified blended fractions varied significantly (p<0-05): 9.40-10.55%,11.42-15.80%,1.20-2.22%, 0.62-0.96%, 3.62-7.38% and 63.56-72.30% respectively and for the various modified dakere: 9.20-10.255, 11.70-16.82%, 1.23-2.77%, 0.55-0.88%, 4.64-8.30% and 60.22-70.86% respectively. Blended fractions and fortified blended fractions had greater nutrient density than the control, however more in the blends containing both bambara groundnut and sesame seed flours. As for sensory attributes of the modified dakere, the blended fractions especially MfSf had the best appearance, fortified dakere the best aroma and taste scores especially dakere with sesame seed meal despite the dull appearance. Dakere produced with blended coarse fractions or fortified coarse fractions were crispier and were desired more than others. The overall acceptability scores were generally high, the highest score observed in the sesame seed meal treated dakere. The study had succeeded in enhancing the nutrient density and sensory properties of dakere, an agglomerated stiff dough through the blending of similar flour fractions from millet and sorghum and fortification of the same with grain legume flours.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Quality and Safety Characteristics of Minimally Processed Watermelon (Citrullus lanatus) Sold in Selected Locations in Port Harcourt

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Loveth Koanyie
Keyword(s):  
Energy Content ◽  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Crude Fibre ◽  
Minimally Processed ◽  
Overall Acceptability ◽  
Port Harcourt ◽  
Microbiological Methods

The physico-chemical, proximate, vitamin C, sensory and microbiological quality of minimally processed watermelon from selected locations in Port Harcourt was evaluated. The locations were Rumuokoro junction, Rumuokuta junction, Nwinpi junction and Mile 3 Bus stop, samples prepared in the Food preparation laboratory served as control.  Standard analytical and microbiological methods were used. pH and titratable acidity varied respectively from 4.95 - 5.60 and 0.14 - 0.20 %Citric acid. Moisture, protein, fat, ash, crude fibre, and carbohydrate ranged from 94.54 – 96.14, 0.52 – 0.54, 0.54 – 0.56, 0.25 -0.39, 0.32 – 0.57 and 1.99 – 3.56% respectively, while the energy content was 15.00 – 20.91 Kcal/g. Ascorbic acid content ranged from 2.77 - 4.73 mg/100g. The microbiological evaluation revealed Total aerobic, Coliform, Escherichia coli, Salmonella, Staphylococcus and fungi counts of 3.80 – 5.79, 3.74 – 5.83, 5.10 - 5.84, 4.26 – 5. 00 and 3.89 - 4.45 Log10Cfu/g respectively. The sensory attributes: colour, sweetness, texture, aroma, juiceness and overall acceptability of the samples ranged from 5.80 – 7.85, 5.70 – 7.95, 6.10 – 7.45, 5.40 – 7.10, 6.15 – 7.55 and 6.00 – 7.45 respectively. Degree of likeness of the minimally processed watermelon by the assessors was that of slight to like very much. The study revealed that though the minimally processed watermelon were nutritious and acceptable to the consumers, the microbial counts were unsatisfactory and can be a risk factor to public health. 

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

scholarly journals Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P &lt; 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P &lt; 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Proximate composition, bio-chemical and microbial quality of pet food prepared from chicken byproducts by incorporating cauliflower wastes

2017 ◽  
Vol 9 (2) ◽  
pp. 767-770
Author(s):  
N. Brindha ◽  
V. Appa Rao
Keyword(s):  
Proximate Composition ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Metabolizable Energy ◽  
Pet Food ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Nitrogen Free Extract ◽  
Pet Owner

A study was under taken on preparation of pet food from chicken head (20 %), feet meal (15 %) and cauliflower waste meal (10 %). The proximate composition, chemical and microbial qualities were analysed. The proximate composition (%) viz., crude protein, ether extract, crude fibre, total ash, nitrogen free extract and metabolizable energy (K Cal/100g) of pet food on dry matter basis were 26.63, 18.52, 1.38, 10.29, 43.17 and 422.28, respectively. The thiobarbituric acid from 0.46 to 2.52 mg MA/kg, tyrosine value 35.53 to 77.36 mg/100g and total viable count log 3.46 to 5.90 cfu/g were increasing significantly (P<0.01) and yeast and mould count was not detected up to 50 days of storage period. The pets were fed with prepared pet food and evaluated by pet owner gave score for appearance, consistency, odour which were in normal range and overall acceptability was good.

scholarly journals The Effects of Post Harvest Mycodeterioration on the Proximate Composition of Irvingia Gabonensis Seeds

2014 ◽  
Vol 3 (1) ◽  
pp. 41-48
Author(s):  
Sanyaolu A. A. Adeniyi ◽  
Adekunle A. Adedotun ◽  
Osuntoki Akinniyi
Keyword(s):  
Aspergillus Oryzae ◽  
Proximate Composition ◽  
Fungal Pathogens ◽  
Species Abundance ◽  
Global Scale ◽  
Fungal Species ◽  
Open Market ◽  
Crude Fibre ◽  
Postharvest Losses ◽  
Irvingia Gabonensis

Postharvest losses of produce occasioned by microorganisms can be either in quantitative or qualitative terms. Both way, and on a global scale, fungal pathogens have been indicted as one of the most important agents responsible for postharvest losses of crops. Fungi associated with diseased Irvingia gabonensis (Baill) seeds were isolated bimonthly from these seeds from four open markets in the Lagos metropolis over a two year period. In terms of number and species abundance, Alayabiagba Market in Ajegunle area had the highest fungal occurrence while Aspergillus niger had a higher percentage occurrence from each, and all of the experimental sites combined. Visually healthy seeds of Irvingia gabonensis were also inoculated with one of the pathogenic fungal species (Aspergillus oryzae) isolated from the diseased seeds and left for between 8-10 days after. Both the visually healthy and Aspergillus oryzae infected (diseased) seeds of Irvingia gabonenesis were subjected to a proximate analysis, considering nutrients such as moisture, fats, ash, protein, crude fibre, carbohydrate and energy. The results from this mycodeterioration studies showed that the Aspergillus oryzae caused some significant reduction in the amount of most of the nutritional parameters in the Irvingia gabonensis seed. This work is probably a first report on pathogenic fungal species associated with the diseased seeds of Irvingia gabonensis in the open market as well as the effect of one of these species on the proximate composition of this seed.

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