scholarly journals Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

2020 ◽  
pp. 45-53
Author(s):  
N. J. Deedam ◽  
M. A. China ◽  
H. I. Wachukwu
Keyword(s):  
Food Security ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Household Food Security ◽  
Microbial Quality ◽  
Household Food ◽  
Flour Blends

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results:  composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

scholarly journals Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

2015 ◽  
Vol 4 (5) ◽  
pp. 181 ◽  
Author(s):  
Yetunde E Alozie ◽  
Chiemela E. Chinma
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Properties ◽  
Vulnerable Groups ◽  
Volume Index ◽  
Functional Characteristics ◽  
Xanthosoma Sagittifolium ◽  
Emulsifying Capacity ◽  
Flour Blends ◽  
Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions

2015 ◽  
Vol 45 (5) ◽  
pp. 753-765 ◽  
Author(s):  
Akhilesh Kumar Verma ◽  
Vikas Pathak ◽  
Pramila Umaraw ◽  
Veer Pal Singh
Keyword(s):  
Ambient Temperature ◽  
Wheat Flour ◽  
Water Solubility ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Content Type

Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

scholarly journals Associations of Household Food Security with Health-Related Quality of Life in Various Districts of Tehran

2021 ◽  
Vol 8 (3) ◽  
pp. 27-36
Author(s):  
Mahboobeh Darman ◽  
Ali Gholami ◽  
Hamid Reza Baradaran ◽  
Negin Agha-Mohseni ◽  
Mohsen Asadi-Lari ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Food Security ◽  
Household Food Security ◽  
Health Related Quality ◽  
Household Food ◽  
Related Quality ◽  
Health Related

scholarly journals Using Household Fit Indices to Examine the Psychometric Quality of Food Insecurity Measures

2017 ◽  
Vol 78 (6) ◽  
pp. 1089-1107 ◽  
Author(s):  
George Engelhard ◽  
Matthew P. Rabbitt ◽  
Emily M. Engelhard
Keyword(s):  
Food Security ◽  
Food Insecurity ◽  
The United States ◽  
Household Food Security ◽  
Household Food Insecurity ◽  
Fit Indices ◽  
Household Level ◽  
Household Food ◽  
Psychometric Quality

This study focuses on model–data fit with a particular emphasis on household-level fit within the context of measuring household food insecurity. Household fit indices are used to examine the psychometric quality of household-level measures of food insecurity. In the United States, measures of food insecurity are commonly obtained from the U.S. Household Food Security Survey Module (HFSSM, 18 items) of the Current Population Survey Food Security Supplement (CPS-FSS). These measures, in various forms, are used to inform national programs and policies related to food insecurity. Data for low-income households with children from recent administrations of the HFSSM (2012-2014) are used in this study ( N = 7,324). The results suggest that there are detectable levels of misfit with Infit mean square error (MSE) statistics ranging from 6.73 % to 21.33% and Outfit MSE statistics ranging from 5.31% to 9.68%. The data suggest for Outfit MSE statistics that (a) male respondents, (b) respondents with lower levels of education, and (c) respondents who did not report participating in SNAP (Supplemental Nutrition Assistance Program, formerly the Food Stamp Program) tend to have more misfit. For Infit MSE statistics, lack of homeownership appears to be a predictor of misfit. The implications of this research for future research, theory, and policy related to the measurement of household food insecurity are discussed.

scholarly journals Acculturation Is Related to Diet Quality in Phoenix Preschoolers, Controlling for Food Insecurity (P04-048-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Marisa Gutierrez ◽  
Kimberly Fine ◽  
Meg Bruening ◽  
Corrie Whisner ◽  
Rebecca Lee
Keyword(s):  
Food Security ◽  
Diet Quality ◽  
Family Income ◽  
Saturated Fat ◽  
Household Food Security ◽  
Maternal Child Health ◽  
Household Food ◽  
Food Security Status ◽  
The Relationship

Abstract Objectives To examine the relationship between acculturation and diet quality of preschoolers in the Phoenix area. There is little research on how the dietary intake of preschoolers outside of the home is impacted by parental acculturation in food secure and insecure households. Methods This study was a cross-sectional secondary data analysis of the SAGE (Sustainability via Active Garden Education) research project. SAGE provides education on gardening, physical activity, and nutrition to preschoolers in Phoenix, AZ. Preschoolers (Mean age 53.1 + 3.5 mos; n = 154) were recruited from early care and education centers (ECEC). Acculturation was evaluated using a parent-report validated survey on a scale of 1–5 (1 = low acculturation). Parents also reported sociodemographic variables (child sex, age, ethnicity, and family income) and household food security status (dichotomized as food secure or insecure). Meals were observed by trained research staff at the ECEC for one full day (breakfast, lunch, snack) and recorded using the Nutrition Data System for Research. Linear regressions examined the relationship between acculturation and diet quality (total kcal, fruits, vegetables, saturated fat, added sugar intake) adjusting for sociodemographics and household food security status. Results A total of 78.6% of preschoolers in this study were Hispanic. Of the 154 children, 52.6% and 47.4% were male and female, respectively. The mean acculturation score was 3.0 + 1.3 with 41.8% of the sample being food insecure. Higher acculturation was significantly associated with increased vegetable (β = 0.095, P = 0.028) and saturated fat intake (β = 1.001, P = 0.018). Acculturation trended an association with increased kcal intake (β = 47.475, P = 0.053). Conclusions Results suggest parent acculturation is associated with healthy and unhealthy eating habits in preschoolers outside of the home regardless of food security status. When evaluating diet quality of preschoolers, acculturation needs to be assessed to promote improved health behaviors, especially in relation to saturated fat and vegetable intake. Funding Sources This study was funded by the Maternal Child Health Bureau and the National Institute of Minority Health and Health Disparities of the National Institutes of Health.

scholarly journals Household Food Security, Food Consumption Patterns, and the Quality of Children's Diet in a Rural Northern Ghana Community

1995 ◽  
Vol 16 (1) ◽  
pp. 1-7 ◽  
Author(s):  
M. Armar-Klemesu ◽  
T. Rikimaru ◽  
D. O. Kennedy ◽  
E. Harrison ◽  
Y. Kido ◽  
...  
Keyword(s):  
Food Security ◽  
Food Consumption ◽  
Diet Quality ◽  
Consumption Patterns ◽  
Northern Ghana ◽  
Household Food Security ◽  
Nutrient Intakes ◽  
Household Food ◽  
Food Security Status

Twenty households in a rural northern Ghana community were studied to ascertain evidence of seasonality and the relationship between household food-security status and the food and nutrient intakes of preschool children. All food consumed by household members was weighed for three consecutive days, and nutrient intakes were calculated from appropriate food composition tables. Diet quality was assessed by quantitative and descriptive analysis. Mean daily intakes of selected food items reflected an over-dependence on cereals and a minimal consumption of animal products. The consumption of vegetables, especially low during the pre-harvest season, increased during the post-harvest season. Nutrient intakes, which were generally lower than recommended dietary allowances, increased during the post-harvest season, although not significantly for calories, protein, and iron (p <.05), in contrast to vitamins A and C (p < .001). There was a significant association between household food-security status and the intakes of calories (p < .001) and protein (p < .01) but not of micronutrients. Diet quality was adversely influenced by a low intake of micronutrients derived primarily from plant sources as well as by poor dietary habits. Calorie and protein intakes appear to have been more influenced by household food availability and were subject to less seasonal fluctuation, while the reverse held true for the micronutrients. In addition, household food security did not necessarily ensure the quality of children's diets in an area where food consumption patterns are monotonous.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Child Health-Related Quality of Life and Household Food Security

2005 ◽  
Vol 159 (1) ◽  
pp. 51 ◽  
Author(s):  
Patrick H. Casey ◽  
Kitty L. Szeto ◽  
James M. Robbins ◽  
Janice E. Stuff ◽  
Carol Connell ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Food Security ◽  
Child Health ◽  
Household Food Security ◽  
Health Related Quality ◽  
Household Food ◽  
Related Quality ◽  
Health Related

scholarly journals Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

2020 ◽  
pp. 1-11
Author(s):  
M. A. H. China ◽  
U. C. Oguzor ◽  
A. E. Ujong
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Proximate Composition ◽  
Control Sample ◽  
Gum Arabic ◽  
Sensory Properties ◽  
Composite Flour ◽  
Yam Flour ◽  
Flour Blends ◽  
Water Yam

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit production. Two formulations A and B were produced from the mixture of wheat and water yam flour in the ratios of 50:50 and 30:70, respectively. The two formulations each were used to produce biscuits with different concentrations of gum Arabic (0%, 0.3% and 0.5%) and 100% wheat flour as control. Biscuit samples were subjected to proximate and sensory analysis using standard methods. Increase in the concentration of gum Arabic resulted to an increase in the moisture content (5.63-6.41% and 5.31-6.01%), crude fibre (1.13-1.95% and 2.22-3.40%) and carbohydrate contents (76.96-78.99% and 73.73-77.75%) for formulations A and B, respectively. A decrease in the ash content (3.11-2.85% and 4.60-2.78%), fat (5.35-2.56% and 5.62-2.51%) and protein content (7.82-7.24% and 8.52-8.05%) was also observed as the concentration of gum Arabic increased for formulations A and B, respectively. Result of the sensory analysis revealed that the control biscuit sample was more preferable for colour, taste, flavor, softness and general acceptability while biscuit samples containing 0.5% gum Arabic was more preferred for crispiness and hardness. The result also showed that the incorporation of gum Arabic led to increased sensorial attributes of wheat/water yam composite biscuits. The control sample and biscuit sample containing 30% water yam flour, 70% wheat flour and 0.5% gum Arabic were significantly similar for crispiness, hardness, softness and overall acceptability suggesting that gum Arabic can be incorporated at 0.5% into wheat and water yam composite flour at 70% and 30%, respectively for the production of acceptable and quality biscuits.

scholarly journals Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

2021 ◽  
pp. 18-29
Author(s):  
Nguseer Patience Orafa ◽  
Osaretin Buraimoh Samuel ◽  
Anastasia Angorkuma Daagema
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Vitamin B1 ◽  
Daucus Carota L ◽  
Swelling Capacity ◽  
Yam Flour ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Flour Blends

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits were prepared from various blends of wheat flour, carrot flour and yam flours. The proximate composition, functional properties, vitamin, minerals and sensory attribute of the flour blends were carried out using appropriate standard methods for the analysis. The sensory properties of the stiff dough and biscuits were determined. The proximate composition of the flour blends were significantly (P< 0.05) different for the moisture (7.52.-6.89%), ash (2.00-2.36%), protein (4.90-4.55%), fat (1.41-1.25%) and carbohydrate (82.09-77.73%). The water absorption (2.53 – 4.10%) and least gelation concentration( 6.43-12.03%) of the blends increased while the bulk density  (0.65-0.53 g/ml), dispersibility (1.49 -2.50%), swelling capacity( 2.59 -3.83%) and foaming capacity (26.73-6.44 g/ml).The blends were rich in iron( 8.43-19.22 mg/100g), zinc (7.43-18.11 mg/100g), magnesium (94.54-170.49 mg/100g) and phosphorus (30.63-84.01 mg/100g). The blends were rich in pro-vitamin A (5.51-17.42). Vitamin B1 (0.43-0.84) and vitamin C (4.81-17.81 mg/100g). The sensory scores recorded on the flour blends for appearances (7.10- 8.50), texture (7.40 -8.10), taste (7.10 -7.85), aroma (6.70 -7.60) and acceptability (6.35-7.70) decreased with increasing level of carrot flour in the blends. The biscuits containing  75% wheat flour, 20% yam flour and 5% carrot flour was the most preferred.

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