scholarly journals Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

2011 ◽  
Vol 1 (5) ◽  
pp. 189
Author(s):  
Mary K. Walingo ◽  
Florence O. Habwe
Keyword(s):  
Vigna Unguiculata ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Atomic Absorption Spectrophotometry ◽  
T Test ◽  
Food Grade ◽  
Health Products ◽  
Chemical Peeling ◽  
African Indigenous Vegetables ◽  
Effect Of Food

Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products. Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye.Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS) under standard conditions using wavelengths of 248.3nm for iron and 324.2nm for copper. Paired t-test was used to compare the iron and copper levels of the boiled and boiled-fried vegetables while the independent t-test was done to assess the levels of iron and copper in the raw, boiled and boiled fried samples. Results: Boiled-fried samples recorded higher content of iron and copper than the boiled ones. A combination of Amaranthus blitum-Crotolaria occloreuca boiled without lye boiled-fried with lye, and boiled-fried without lye had the highest copper contents of 1.66mg/100gram, 4.56mg/100gram, and 4.56mg/100gram respectively, compared to Amaranthus blitum alone (3.48mg/100gram) and Crotolaria occloreuca (0.42mg/100gram). A combination of Amaranthus blitum-Crotolaria occloreuca boiled in non-lye water, and those boiled-fried with and without lye had the highest extractable iron of 557mg/100g, 859.2mg/100g, and 859.2mg/100g respectively. Iron content was high in the Solanum scabrum (281.1mg/100g), and Crotolaria occloreuca (110/100g), Amaranthus blitum (108mg/100g) boiled-fried with lye. It was possible that iron was leached from the cooking utensils and absorbed by the vegetables.Conclusion: The results of this study clearly demonstrated that vegetable combinations of Amaranthus blitum-Crotolaria occloreuca had a higher content of copper. Vegetable combinations exposed to different treatments had higher levels of iron and copper. This could be attributed different nutrient-nutrient interactions between different vegetables combinations. Key Words: Food grade lye, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata, Amaranthus blitum, iron, copper.

scholarly journals Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya

2021 ◽  
Vol 2 (1) ◽  
pp. 53-60
Author(s):  
J Mumbi ◽  
R Wanjau ◽  
J Murungi
Keyword(s):  
Ascorbic Acid ◽  
Sodium Bicarbonate ◽  
Vigna Unguiculata ◽  
Fruits And Vegetables ◽  
Significant Loss ◽  
Leafy Vegetables ◽  
Cooking Methods ◽  
Green Leafy Vegetables ◽  
Health And Wellbeing ◽  
African Indigenous Vegetables

Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p<0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p<0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p<0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p<0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p<0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.

Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

scholarly journals EFFECTS OF CALCIUM HYDROGEN PHOSPHATE ON LEAD UPTAKE BY COWPEA (VIGNA UNGUICULATA)

2020 ◽  
Vol 4 (3) ◽  
pp. 36-42
Author(s):  
M. S. Dagari ◽  
Mohammed Salisu Musa
Keyword(s):  
Vigna Unguiculata ◽  
Lead Nitrate ◽  
Atomic Absorption Spectrophotometry ◽  
Substantial Effect ◽  
Human Consumption ◽  
Hydrogen Phosphate ◽  
Lead Uptake ◽  
Cowpea Seeds ◽  
Phosphate Fertilization ◽  
Phosphate Treatment

The effects of calcium hydrogen phosphate on lead (Pb) uptake by cowpea (Vigna unguiculata) were investigated in a growth chamber experiment coupled with atomic absorption spectrophotometry (AAS) and colorimetry analyses. Cowpea seeds were planted and harvested in soil samples treated with Pb+2 added as lead nitrate at the rates of 0, 1000 and 3000 mg/kg followed by calcium hydrogen phosphate (CaHPO4) at 0, 10, 50 and 250 mg/kg. Increases in shoot yield brought about by phosphate fertilization were observed to oppress the shoot lead concentration as a result of growth dilution, where the actual amount of lead in shoots was unaffected by phosphate treatment. This work revealed that there is no substantial effect on lead uptake by cowpea, as a result of phosphate fertilization. Therefore, phosphate fertilization is a good means of cowpea production with minimal lead uptake and hence safe for human consumption

scholarly journals The Effect of Food Grade Polyphosphates on the Microbial Population of Chicken Meat

1964 ◽  
Vol 43 (3) ◽  
pp. 618-625 ◽  
Author(s):  
John E. Sxeinhauer ◽  
G.J. Banwart
Keyword(s):  
Microbial Population ◽  
Chicken Meat ◽  
Food Grade ◽  
Effect Of Food

Safety of Consumer Handling of Fresh Produce from the Time of Purchase to the Plate: A Comprehensive Consumer Survey

2002 ◽  
Vol 65 (8) ◽  
pp. 1287-1296 ◽  
Author(s):  
AMY E. LI-COHEN ◽  
CHRISTINE M. BRUHN
Keyword(s):  
Fruits And Vegetables ◽  
College Graduates ◽  
Fresh Produce ◽  
Meat Products ◽  
Mail Survey ◽  
The United States ◽  
Educational Outreach ◽  
Additional Mailing ◽  
Handling Practices ◽  
Handling Methods

A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Following an additional mailing procedure, a response rate of 33% was obtained. Six percent of the consumers responded that they seldom or never wash fresh produce, and more than 35% indicated that they do not wash their melons before preparation. Twenty-three percent of the respondents indicated placing their meat, poultry, and fish on a refrigerator shelf above other foods, and 9% do not place their produce at any specific location in the refrigerator. Almost half of the respondents indicated not always washing their hands before handling fresh produce. Ninety-seven percent of respondents reported that they always wash their food preparation surfaces after contact with meat products, yet 5% and 24% dry wipe or wash with water only, respectively. The results from this study suggest that women, lower-income households, people 65 years and older, and non–college graduates practice safer food handling methods than men, higher-income households, people younger than 65 years, and college or postcollege graduates. The survey findings suggest that consumer education materials should emphasize safe handling practices from purchase through consumption. Educational outreach should target specific subpopulations, men, college graduates, higher-income households, and people younger than 65 years because of their higher frequency of unsafe handling and washing practices.

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

scholarly journals Determination of Selenium in Meat Products by Hydride Generation Atomic Absorption Spectrophotometry

1999 ◽  
Vol 82 (2) ◽  
pp. 364-367 ◽  
Author(s):  
Ujang Tinggi
Keyword(s):  
Atomic Absorption ◽  
Reference Materials ◽  
Meat Products ◽  
Hydride Generation ◽  
The United States ◽  
Atomic Absorption Spectrophotometry ◽  
Standard Reference Materials ◽  
Constant Attention ◽  
Absorption Spectrophotometry ◽  
Meat Samples

Abstract Wet digestion using a mixture of nitric, sulfuric, and perchloric acids and an aluminum block digester effectively and rapidly decomposed meat samples for selenium determination by hydride generation atomic absorption spectrophotometry. Digestion did not require constant attention by an operator. Selenium recoveries (range, 94-105%) from National Institute ofStandards and Technology standard reference materials and spiked samples were used to validate method accuracy. Coefficients of variation (CVs) of repeatability of in-house reference materials used forprecision study were 6.4 and 5.6%, respectively, for seafood mix and mutton liver. Selenium levels in meat products from Brisbane markets varied widely: 0.042-0.142,0.081- 0.42, and 0.050-0.198 μg/g (wet weight) respectively, for beef, chicken, and pork. Overall, selenium levels in manufactured meat ranged from0.041 to 0.189 fig/g. The levels of selenium foundinthis study were generally lower than those reported in Finland but comparable with those reported in some parts of the United States

scholarly journals Nutritional assessment of charitable meal programmes serving homeless people in Toronto

2008 ◽  
Vol 11 (12) ◽  
pp. 1296-1305 ◽  
Author(s):  
Carmen Tse ◽  
Valerie Tarasuk
Keyword(s):  
Fruits And Vegetables ◽  
Nutritional Assessment ◽  
Homeless People ◽  
Nutrient Requirements ◽  
Nutrient Contents ◽  
Milk Products ◽  
Meal Quality ◽  
Effect Of Food ◽  
Community Programmes ◽  
Vegetables And Fruits

AbstractObjectivesTo assess the potential nutritional contribution of meals provided in a sample of community programmes for homeless individuals, to determine the effect of food donations on meal quality and to develop food-based guidance for meals that would meet adults’ total nutrient needs.SettingToronto, Canada.DesignAn analysis of weighed meal records from eighteen programmes. The energy and nutrient contents of meals were compared to requirement estimates to assess contribution to total needs, given that homeless people have limited access to nutritious foods. Mixed linear modelling was applied to determine the relationship between the use of food donations and meal quality. The composition of meals that would meet adults’ nutrient requirements was determined by constructing simulated meals, drawing on the selection of foods available to programmes.SampleIn all, seventy meals, sampled from eighteen programmes serving homeless individuals.ResultsOn average, the meals contained 2·6 servings of grain products, 1·7 servings of meat and alternatives, 4·1 servings of vegetables and fruits and 0·4 servings of milk products. The energy and nutrient contents of most meals were below adults’ average daily requirements. Most meals included both purchased and donated foods; the vitamin C content of meals was positively associated with the percentage of energy from donations. Increasing portion sizes improved the nutrient contribution of meals, but the provision of more milk products and fruits and vegetables was required to meet adults’ nutrient requirements.ConclusionsThe meals assessed were inadequate to meet adults’ nutrient requirements. Improving the nutritional quality of meals requires additional resources.

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