Asian Food Science Journal
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Published By Sciencedomain International

2581-7752

2021 ◽  
pp. 18-27
Author(s):  
P. C. Obinna-Echem ◽  
P. A. Amgbeye

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively. Sample without soybean flour served as control. Standard analytical procedure was used in the evaluation of all six samples. Results: The pH and titratable acidity (TTA) of the samples varied respectively, from 4.59 - 6.48 and 0.08 - 0.17 % lactic acid. There was significant (P<0.05) decrease in pH with increase in soybean flour, while the reverse was the case for TTA. Swelling power, bulk density and water absorption capacity of the soybean fortified garri ranged from 8.74 - 17.81%, 0.60 - 0.80 g/ml and 13.44 – 19.43 % respectively. Control sample (100% garri) had hydrogen cyanide (HCN) content of 1.50 mg HCN/100g while samples with soybean flour had no detectable levels. Peak viscosity, trough, breakdown, final viscosity and setback varied significantly (P<0.05) from 101.19 - 399.44, 90.92 - 320.19, 10.28 - 79.25, 123.19 - 451.50 and 32.28 - 131.31 RVU respectively. Peak time and pasting temperatures ranged from 5.18 – 6.34 min and 74.28 – 92.88 oC. Conclusion: The study revealed that a good quality garri can be produced with the incorporation of soybean flour up to 50%, the garri is safe for consumption as there was no HCN detected, and the decrease in viscosity provides for a soft textured, mouldable garri that is convenient for swallow.


2021 ◽  
pp. 7-17
Author(s):  
F. U. Ugwuona ◽  
O. E. Agwo ◽  
A. N. Ukom ◽  
B. N. Iguh

The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The spice samples were processed into powder for antioxidant screening. The spice extracts were obtained from the samples using 5 extracting solvents [distilled water, 95 % methanol, acetone / hexane (1:1 v/v), n-hexane / methanol / acetone (2:1:1, v/v/v) and acetone / water / acetic acid (70:29.5:0.5, v/v/v)]. Water extracts were obtained from beef, pork and fluted pumpkin leaves. The alkaloid, saponin, oxalate and phytate components of the spice extracts and the spice-treated foods were evaluated using standard methods. The laboratory analyses were performed at analytical laboratory, National Centre for Energy Research and Development, University of Nigeria, Nsukka during the 3rd quarter of 2020. The percentage yield of the extracts were low (0.32 - 0.96 %) and varied widely among extracting solvents, spices and spice-treated foods. M. myristica and T. tetrpleura had the highest yield, 0.96, in methanol extracts. Phytochemical contents differed significantly (p < 0.05) among spices, extracts of the same spice and among spice-treated foods. Spices had high contents of oxalate (2.0 – 7.0 mg/100 g), alkaloid (0.8 – 5.76 mg/100 g) and phytate (2.14 – 3.88 mg/100 g) but relatively low content of saponin (0.03 – 0.736 mg/100g). Methanol alone or in combination with other solvents extracted higher amounts of phytochemicals (0.96 %) than other solvent mixtures from the spices. Phytochemical contents of spice-treated foods were in the order: vegetable > rice > pork > beef.


2021 ◽  
pp. 162-171
Author(s):  
Yasaman Kordi ◽  
Nazanin Khakipour

Background: Campylobacter strains are of the leading pathogens causing bacterial gastroenteritis, whose infections are generally considered to be one of the most common foodborne illnesses of animal origin. The etiology of this infection often goes back to eating contaminated raw meat or infected poultry. The bacteria are present in abundance in chicken skin. The use of appropriate bacteriophages is one of the most effective experiments in eliminating Campylobacter strains. Phage therapy refers to the use of bacteriophages to treat bacterial infections. Aim: Accordingly, the present study aimed to compare three experiments of bacteriophage isolation in chicken skin. Experiments: Thus, 15 samples of chicken skin were collected from five different fresh chicken suppliers in Ghaemshahr, Iran. The samples were transported to the laboratory aseptically in the vicinity of ice, and then cultured in blood agar medium, and the isolates were identified by various tests including gram staining, catalase and oxidase tests. Results: The results were compared before and after three bacteriophage isolation experiments. Out of 15 chicken skin samples tested in all three experiments, 6 (40%) strains were identified in the first experiment, 8 (53.4%) strains in the second experiment and 12 (20%) strains in the third experiment after bacteriophage therapy. Conclusion: The bacteriophage isolation experiments alone or in combination with other intervention strategies are recommended as promising tools for greater food safety. These experiments can be useful to increase food safety and reduce the risk of infection in humans through the consumption of potentially infected edible parts of chicken. According to the results of this study, among the three proposed experiments, the experiment of chicken skin enrichment in Bolton selective media containing target isolates was the most efficient approach, which showed a high limit of detection at low concentrations and the highest rate of phage recovery. This can be a more reliable way to isolate the Campylobacter bacteriophages and eliminate the Campylobacter strains.


2021 ◽  
pp. 154-161
Author(s):  
Ijeoma Chidinma Akujobi ◽  
Austin Ihemeje

Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours at room temperature. Lactic acid bacteria (LAB) strains were isolated using MRS agar and were enumerated. Isolated LAB strains were cultured with MRS broth and the fermentation patterns of the isolated strains were characterized using API 50 CH kit (Biomerieux, France). Each isolated LAB strain was exposed to simulated gastric juice at pH of 2.0 for 80 minutes at 370C, followed by exposure to simulated pancreatic juice at pH of 8.0 for 120 minutes at 370C. Aliquots were taken at 0 minute and 80 minutes at pH of 2.0 and 0 minutes and 120 minutes at pH of 8.0 for enumeration of LAB strains. Results: The total LAB cell count ranged from 6.6 * 108 ± 11 cfu/ml in the rye sample to 9.5*109 ± 7 cfu/ml in the oat sample. 13 LAB strains were isolated from the four selected cereal grains and were characterized as six strains of Lactobacillus plantarum1, five strains of L. brevis 1 and one strain each of L. collinoides and Leuconostoc citreum.  All the isolated LAB strains from the four selected cereals survived in the simulated gastric juice at pH of 2.0 (before and after incubation at 0min and 80a min) and after addition of simulated pancreatic juice at pH of 8.0 (before and after incubation at 80b min and 200 min respectively). The mean viable counts of all the strains ranged from 2.0 *108 in R3 at 80b min to 1.54 * 1010 in B4 at 80b minutes. Conclusion: LAB associated with fermentation of rye, wheat, oat and barley grains are likely to survive transport through the harsh acidic and alkaline conditions of the GIT.


2021 ◽  
pp. 1-6
Author(s):  
J. A. Adeyanju ◽  
B. E. Alabi ◽  
A. O. Abioye ◽  
A. A. Adekunle ◽  
A. A. Oloyede

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as frying temperature and time increased. The colour and fat content of dodo were found to increase with increased temperature and time of frying. Outcome of the study resulted in the development of dodo with high acceptable quality characteristics. Therefore, generated data will be useful in choice of processing conditions for plantain and development of fryer.


2021 ◽  
pp. 123-141
Author(s):  
O. O. Oniya ◽  
C. O. Olatunji ◽  
M. I. Olatunji ◽  
K. O. Aremu ◽  
O. A. Adeiza

In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried red onion using multi-crop direct solar dryer. Also, the evaluation and effect of particles size and multi-crop transparent solar dryer cover on the proximate analysis of red onion during drying. Consequently, the higher efficiency of the solar collector was obtained at the higher airflow rate. The moisture content of dried onion slices was strongly affected by the thickness of the onion slices and the density of the polyethylene. The final moisture content of dried onion slices ranged from 10.85% to 13.01%, 4.95% to 6.01% ash, 4.69% to 5.26% fibre, 11.17% to 13.09% fat, 6.70% to 5.60% protein and 68.64% to 68.03% carbohydrate for particle sizes of 3 mm, 5 mm and 7 mm dry-basis depending on drying temperature cycle for low density polyethylene cover. While the final moisture content of dried onion slices ranged from 9.85% to 12.01%, 5.96% to 6.01% ash, 3.69% to 4.26% fibre, 13.17% to 12.09% fat, 5.70% to 6.60% protein and 61.64% to 58.03% carbohydrate for particle sizes of 3 mm, 5mm and 7mm dry-basis depending on drying temperature cycle for high density polyethylene cover.


2021 ◽  
pp. 142-153
Author(s):  
Guédé Séri Serge ◽  
Adombi Caroline Mélanie ◽  
Touré Abdoulaye

Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their morphological, physical and biochemical parameters. Between May and June 2020, ten ripe fruits of each variety were randomly selected from ten batches of mangoes from different producers in the Poro region. After sampling, morphological, physical and biochemical parameters were determined at the biochemistry - microbiological laboratory of Peleforo Gon Coulibaly University in the month of June 2020. This study showed that the mangoes Kent and Amelie were bigger than those of Keitt. However, when ripe, the three mango varieties studied had each a specific gravity close to 1 g/cm3; they could therefore float on water. They were elongated in shape and corresponded to the caliber group B of mangoes exportable to the European market. The high values of pulp proportions (82.70 to 83.62%), pulp/stone ratios (12.71 to 13.33) and waste indices (4.69 to 5.20) gave them interesting aptitudes for industrial processing. With high moisture contents (77.80 to 84.80%), low fiber contents (0.53 to 0.84%) and acidity values (0.20 to 0.50%), interesting ascorbic acid contents (45.02 to 46.25 mg/100g ), TSS contents (15.51 to 18.50 °Brix) conforming to standard for fruit juices and nectars, the mango varieties studied would be suitable for making puree, juice or ice cream. However, with a higher sugars/acidity ratio (73.46), mango variety Kent would be more suitable for drying and making frozen or canned mango pieces; while those of Amelie and Keitt would be suitable for the manufacture of purees, concentrates and drinks. The results of this study could guide processors in the choice of varieties according to the types of derived products. They are interesting and should be deepened by including other varieties (improved and local) cultivated in Côte d'Ivoire.


2021 ◽  
pp. 113-122
Author(s):  
N. P. G. D. Navoda ◽  
M. D. W. Samaranayake ◽  
S. L. Liyanage ◽  
H. M. T. Herath ◽  
J. M. J. K. Jayasinghe

Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for antioxidant potential in terms of total phenolic content (TPC), total flavonoid content (TFC), ferrous reducing antioxidant power (FRAP), radical scavenging activities of DPPH and ABTS and α-amylase inhibitory activity. Results: Fresh dwarf Ambarella showed a significantly (p<0.05) high TPC (3.35±0.10 mgGAE/g) while fresh large Ambarella showed a significantly (p<0.05) high FRAP (0.71±0.13 mgTE/g) and DPPH (3.57±0.31 mg TE/g). In comparison of ethanolic extracts of VD Ambarella powders, a significantly (p<0.05) higher antioxidant potential in terms of FRAP (4.19±0.06 mgTE/g) exhibited in dwarf variety while significantly (p<0.05) higher ABTS (4.03±0.27 mgTE/g) and DPPH (3.00±0.49mgTE/g) exhibited in large Ambarella. Alpha amylase inhibition activities of fresh fruits of large and dwarf were 46.30±4.07% and 49.55±3.18% where as in VD powders were 27.59±5.03% and 15.58±5.86% respectively. An instant soup mixture was developed incorporating 20% of VD powder from large variety due its abundance. The antioxidant potential of ethanolic extract of the soup mixture in terms of TPC, TFC, ABTS, and FRAP were 0.55±0.00 mgGAE/g, 0.04±0.00 mgQE/g, 1.65±0.06 mgTE/g, and 0.04±0.15 mgTE/g. Alpha amylase inhibition activity of soup mixture was 39.49±0.29%. Conclusion: The both types of fresh fruits exhibited higher antioxidant potential except FRAP and higher anti-amylase inhibition than VD Ambarella powder.


2021 ◽  
pp. 101-112
Author(s):  
C. J. Mba ◽  
H. O. Agu

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioactive compounds such as polyphenols, proteins, mucilage, polysaccharides, lipids and anti-polyphenol antioxidants. These bioactive compounds have been shown to provide consumers with health benefits such as anti-cancer, anti-inflammatory, antioxidant and dyslipemic properties. Interestingly, you don't need to consume the raw tubers or leaves to get these numerous health benefits, as the different parts of the plants which are nutrient-dense, have been used in various food applications such as flour, chips, poi, syrup, weaning foods for babies, local delicacies, and starch production. These products compete favourably with products from other root and tuber crops. Therefore, this article describes various value-added products made from Cocoyam that can be consumed to reap the numerous health benefits associated with consuming Cocoyam.


2021 ◽  
pp. 90-100
Author(s):  
Gabriel O. Wordu ◽  
Achese Catherine Orisa ◽  
Mercy Ameka Hamilton China

This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine flour and evaluated for proximate, mineral and anti-nutrient analysis using standard methods. Proximate composition of the rice varieties revealed that moisture content ranged from 11.51-12.80%, ash (0.45-0.60%), fat (0.39-1.39%), crude protein (5.73-6.07%), crude fibre (0.90-6.85%) and carbohydrate (73.67-80.09%). Mama’s pride rice variety contained higher ash and fat contents while Tomatoes gold had significantly higher crude fibre. On the other hand, ultimate gold rice variety contained higher protein and carbohydrate; however, ash, protein and moisture contents did not vary significantly (p>0.05) between the rice varieties. Mineral composition of the rice varieties also showed that magnesium content ranged from 6.28-9.63 mg/100 g, calcium (3.74-8.23mg/100g) and iron (1.50-5.48mg/100g). The concentration of these mineral elements was found to be superior in ultimate gold rice variety. Phenol content of the rice varieties ranged from 9.92-14.58mg/100g, phytate (1.22-1.53g/kg), saponin (5.86-6.37%), tannin (47.03-66.89 mg/100 g) and flavonoid (2.29-2.80%). Ultimate gold rice variety also contained higher concentrations of phenol and tannins while saponin content was higher in daily choice rice variety. Phytate content on the other hand did not vary significantly (p>0.05) between the rice varieties. The result therefore revealed that ultimate gold rice variety contained a considerable amount of nutrients and should be highly recommended to consumers for derivation of the above-mentioned nutrients.


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