scholarly journals Assessment of Nutritive and Preservative Impact of Enriching Zobo (Hibiscus sabdariffa Calyx) Drink with Moringa Extract

2020 ◽  
pp. 76-84
Author(s):  
Stella Oyom Bassey ◽  
Essien David-Oku ◽  
Mary Ehumile
Keyword(s):  
Salmonella Typhi ◽  
Viable Count ◽  
Hot Water ◽  
Sensory Characteristics ◽  
Hibiscus Sabdariffa ◽  
Hot Water Extraction ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Leaf Powder ◽  
Moringa Leaf Extract

This study was aimed to determine the nutritive and preservative potential of enriching Zobo drink with Moringa leaf extract. Hot water extraction of Zobo drink produced with ginger and garlic gloves was separated into four different samples M0, M10, M20 and M30. To samples M10, M20 and M30 40 g, 80 g and 120 g of Moringa leaf powder respectively, were added. Samples analyzed in triplicate for their sensory characteristics, vitamins, minerals and microbial content. Sensory evaluation showed no significant difference in flavour, colour, tartness and sweetness amongst the samples. Overall acceptability was significantly (p<0.05) higher in sample M30 (6.90±2.36) probably due to high levels of tartness. Vitamin C was significantly (p<0.05) higher in sample M30 (4.50±0.10), compared to M0 (4.00 ±0.01), M10 (4.00 ±0.02) and M20 (4.20 ±0.01) samples. Vitamin A content (mg/100 mL) of M30 (0.13±0.300) was also significantly (p<0.05) higher than values obtained for M0 (0.1 0 ±0.20), M10 (0.12 ±0.30) and M20 (0.12 ±0.10) samples. pH differed significantly (p<0.05) amongst the different samples, i.e. M0 (2.70 ±0.00), M10 (2.80±0.00), M20 (3.00±0.00) and M30 (3.20±0.00). Microbial load result revealed the presence of coliform, total viable count, total aerobic, Salmonella typhi, Aspagillus niger and Strep. Spp. which was absent in sample M0 but were present in significantly (p<0.05) higher levels in sample M30 (867.00±0.20, 982.00±0.10, 982.00±0.10, 28.00±0.10, 7.00±0.10 and 93.00±0.10 respectively). Significantly (p<0.05) higher levels of iron (1.30 ±0.12 mg/100 mL) in M30 compared with M10 (0.34±0.02), M20 (0.83±0.02) and M30 (1.30 ±0.12) and magnesium was highest in M20 (0.05 ±0.03 mg/100 mL) compared with M0 (0.00 ±0.00), M10 (0.00±0.00) and M30 (0.02±0.31) samples, In conclusion, this study has revealed that Moringa improve the nutritive and overall sensory characteristics of Zobo drink but result in a limited shelf life.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals ENHANCE THE QUALITATIVE SENSORY CHARACTERISTICS AND ANTIMICROBIAL ACTIVITY OF BOVINE MILK BY USING (Hibiscus sabdariffa)

2021 ◽  
Vol 13 (2) ◽  
pp. 1-9
Author(s):  
Doaa A. Qasim ◽  
Keyword(s):  
Aqueous Extract ◽  
Fecal Coliform ◽  
Bovine Milk ◽  
Raw Milk ◽  
Sensory Characteristics ◽  
Coliform Bacteria ◽  
Hibiscus Sabdariffa ◽  
General Acceptance ◽  
Significant Difference ◽  
Number Of Bacteria

Bovine milk is one of the richest nutrients that contain minerals and vitamins that enhance immunity, especially in children, but because many children do not want to drink the raw milk, therefore this study aimed to enhance the sensory characteristics of raw milk by using hibiscus plant extract, which is characterized by red color and distinctive flavor as well as studying the effect of aqueous extract of Hibiscus sabdariffa on inhibiting the growth of microorganisms, by using three concentrations of the aqueous extract (0.5, 1.0 and 1.5%), where the statistical results showed a significant difference (P≤0.05) between the concentrations in color, texture and general acceptance, and the best results appeared when using a concentration of 1.0%, while the results showed an insignificant difference in flavor values with different concentrations of the extract added to milk, Because the hibiscus plant, it is considered an acidic plant, which affected the degree of acceptance of the product. As for the inhibition of the growth of microorganisms, the results showed that the growth of microorganisms was inhibited after keeping in refrigeration for 24 hours, where the growth of the total number of bacteria was inhibited to (6 × 10-7), while we note a decrease in colon bacteria to (2 ×10-6) either Fecal coliform bacteria, the result showed a decrease in numbers to (2×10-4), then was noticed a slight decrease in numbers continuously after incubation for 7 days in the refrigerator, where the results showed a decrease in the total number of bacteria (1×10-7) and coliform bacteria (1×10-6) while for fecal coliform was (1×10-4).

Relations entre stabilité de l'agrégation et matière organique totale et soluble à l'eau chaude dans des sols ferrallitiques argileux (Congo, Brésil)

1999 ◽  
Vol 79 (4) ◽  
pp. 561-569 ◽  
Author(s):  
E. Kouakoua ◽  
M.-C. Larré-Larrouy ◽  
B. Barthès ◽  
P. L. de Freitas ◽  
C. Neves ◽  
...  
Keyword(s):  
Organic Matter ◽  
Cultural Practices ◽  
Water Extract ◽  
Aggregate Stability ◽  
Carbohydrate Content ◽  
Hot Water ◽  
Water Extraction ◽  
Hot Water Extraction ◽  
Significant Difference ◽  
Water Extractable

Organic matter (OM) generally plays an important role in soil aggregate stability. The objective of this work was to characterize the hot water-extractable OM and its role in the aggregate stability of clayey ferrallitic soils under different land use management. The macroaggregate (>200 µm) stability of these soils was determined before (AS) and after hot-water extraction (ASe). The contents in total organic carbon and in carbon present as carbohydrates, as well as the sugar composition, were determined on the bulk soils and their hot-water extracts.The carbon and macroaggregate contents decreased upon land-clearing and cultivation, but to a lesser extent when some cultural practices were used. Whatever the situation considered, the hot-water extract always presented a higher carbohydrate content than the bulk soil. The high values of ratios r = (galactose + mannose)/(arabinose + xylose) suggested that a large proportion of carbohydrates was of microbial origin. There were significant correlations between AS and the carbon content of bulk soils or hot-water extracts, and between AS and the soil carbohydrate content. On the opposite, whatever the soil sample studied, no significant difference could be found between AS and ASe, showing that hot-water extractable OM had thus no clear aggregating role in these soils. Key words: Organic matter, macroaggregate stability, hot-water extraction, carbohydrates, ferrallitic soils

Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

2011 ◽  
Vol 76 (3) ◽  
pp. C428-C435 ◽  
Author(s):  
Milena M. Ramirez-Rodrigues ◽  
Maria L. Plaza ◽  
Alberto Azeredo ◽  
Murat O. Balaban ◽  
Maurice R. Marshall
Keyword(s):  
Hot Water ◽  
Water Extraction ◽  
Hibiscus Sabdariffa ◽  
Hot Water Extraction

scholarly journals Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum

2020 ◽  
pp. 33-44
Author(s):  
Zakaria A. Salih ◽  
Azhari Siddeeg ◽  
Ammar Al- Farga ◽  
Rasha M. A. Mousa ◽  
S. A. Husam ◽  
...  
Keyword(s):  
Guar Gum ◽  
Storage Period ◽  
Gum Arabic ◽  
Total Solid ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Coliform Bacteria ◽  
Overall Acceptability ◽  
Microbial Characteristics ◽  
Significant Difference

Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Physicochemical characteristics, microbial characteristics and sensory evaluation of processed yoghurt samples were conducted under laboratory conditions by standard methods. The results showed that yoghurt produced by the addition of Gum Arabic at concentrations (0.2, 0.35, and 0.5%) had less serum separation (1.6, 1.4, and 3.3 ml/l) after 9 days compared with that produced by adding Guar gum (4.5., 3.1., 0.0 ml/lit), respectively, and their mixture (4.3., 6.1. and 3.5 ml/l). Results reported significant differences in pH values (4.9, 4.5, and 3.9) during storage (0, 3, and 9 days), respectively for all types of stabilizers added. The results illustrated significant differences in total solid (7–8%) at different concentrations during the storage period. The study showed no significant difference in stabilizers (Gum Arabic and Guar Gum). The effect of storage on microbial characteristics was determined and the results showed that all microbial characteristics except coliform bacteria showed a significant decrease in the supplemented yoghurt samples compared with those of control yoghurt, while no effect with stabilizer concentration on microbial characteristics. Sensory characteristics (texture, color, and overall acceptability) were significantly improved, while the flavor was not affected with type and concentrations of stabilizers, but affected with storage period. Yoghurt processed with the addition of Gum Arabic had best quality characteristics than yoghurt made with addition Guar gum and a mixture of them. The study recommended doing more researches in rheological, microbial, and sensory characteristics to improve the quality of yoghurt.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Mohammed Khalid Al-atrash
Keyword(s):  
Infant Formula ◽  
Environmental Protection Agency ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Risk Level ◽  
Powdered Infant Formula ◽  
Total Viable Count ◽  
Coliform Count ◽  
Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

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