scholarly journals Influence of Indigenous Processing Methods on Aflatoxin Occurrence in Africa

2021 ◽  
Author(s):  
Abdul Rashid Hudu ◽  
Mahunu Gustav Komla ◽  
Nelson Opoku
Keyword(s):  
Storage Conditions ◽  
Food Crops ◽  
Traditional Foods ◽  
Processing Methods ◽  
Storage Materials ◽  
Postharvest Treatments ◽  
And Storage

Aflatoxin is a major mycotoxin naturally produced in plants. Various postharvest treatments such as drying, storage materials and storage conditions have shown to influence the accumulation of this toxin in food crops. Beside indigenous processing methods including fermentation, roasting, and cooking have contributed to the reduction in aflatoxin expression. Although these methods are not used in exclusion, each stage has an inherent impact on the levels of aflatoxin in the final products. This chapter reviewed studies on the use of indigenous processing methods in African against aflatoxin occurrences in traditional foods and beverages.

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

scholarly journals Effect of Postharvest Treatments and Storage Conditions on Quality Parameters of Carrots

2013 ◽  
Vol 5 (5) ◽  
Author(s):  
Zoran S. Ilic ◽  
Ljubomir Šunic ◽  
Saša Barac ◽  
Ljiljana Stanojevic ◽  
Dragan Cvetkovic ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Quality Parameters ◽  
Postharvest Treatments ◽  
And Storage

scholarly journals Physicochemical Characteristics of Snail as Affected by Processing Methods, Temperatures and Storage Days

2019 ◽  
pp. 1-9
Author(s):  
I. Iwanegbe ◽  
G. U. Emelue ◽  
J. U. Obaroakpo
Keyword(s):  
Crude Protein ◽  
Mineral Content ◽  
Meat Product ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Processing Methods ◽  
Physico Chemical ◽  
Chemical Determination ◽  
And Storage

This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned smoke- dried (SSD) snail meat products and were  stored under room, fridge and freezer storage conditions;  physico-chemical determination and analysis of variance were carried out. The results showed that the highest crude protein was obtained in the seasoned smoke-dried product (76.87%), followed by seasoned oven-dried product (75.80%), next was seasoned fried (70.15%) and the least was unseasoned fried product (68.57%). The highest ash value was seen in seasoned smoke-dried product (4.84%), followed by seasoned oven-dried (4.313%) and the least was unseasoned-fried product (3.933%). The highest energy values were observed in the fried products (1497.67 KJ/100 g seasoned fried and 1490.53 KJ/100 g unseasoned-fried).The highest iron value (16.47 mg/100 g) obtained was from seasoned smoke-dried product. Seasoned smoke-dried product was significantly different from other products and it had the highest mineral content. Seasoned oven-dried snail meat product had the lowest pH values 6.0, 7.17 and 6.29 for 0-5 days, 10-20 days and 25- 30 days storage respectively. This was followed by seasoned smoke-dried product having 6.68, 7.81 and 6.56 at 0-5 days, 10-20 days and 25-30 days respectively. The observed low pH in seasoned products could be ascribed to the effect of the seasonings; this is an indication of better shelf stability. It was observed that the combine effect of seasonings, smoke-drying and cold storage help to extend the shelf life of snail meat.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

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