Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (5), pp. 001-005, May, 2017. © International Scholars Journals

Full Length Research Paper

Impacts of handling strategies on supplement maintenance of white yam (Dioscorea rotundata) items to nourishing intake of Nigerians

Olamide D. Kayodele

Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Nigeria Nsukka, Nsukka, Nigeria. Email: prof.kayodele@hotmail.com

Accepted 21 January, 2017

Abstract

Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh yam tubers were purchased from Sango market in Ibadan, peeled and cut into small pieces, then divided to eight portions. One portion was treated as raw sample while others were processed into roasted, fried, boiled, pounded yam (two samples), amala and porridge. All samples were analysed for proximate, energy and mineral composition using standard methods of AOAC and atomic absorption spectrophotometric methods. Raw yam was very low in crude protein (2.3 g), lipid (0.8 g), and fibre (1.4 g) moderate in ash (3.4 g), iron (4.1 mg) and zinc (5.6 mg), high in carbohydrates (33.3 g), energy (369.6 kcal), sodium (580 mg) and potassium (470 mg) /100 g edible portion. Roasting and frying brought significant improvement on crude protein, lipid and energy content of the products (p<0.05). Boiling yam caused significant reduction in all nutrient content except fibre, while boiling and pounding yam significantly improved its crude lipid, ash and energy content (p<0.05). Frying and using water for boiling yam in pounded yam preparation brought significant retention of nutrients in yam. Processing yam to amala and porridge resulted in significant improvement in nutrient content of the diets. Diets from yam can serve as good source of energy and minerals, and their 100 g portion can contribute between 12.4 to 20.9% gross energy, 11.0 to 46.0% iron and 17.3 to 48.7% zinc to recommended dietary allowances (RDAs) of consumers.

Key words: White yam, processing methods, nutrient retention, nutrient intake, diets.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (4), pp. 001-004, April, 2017. © International Scholars Journals

Full Length Research Paper

Proteolytic and lipolytic behavior of Pseudomonas spp. secluded from pasteurized milk

*Mohammed E. Omar, Rames Nefertiti and Hamama Dalida

Department of Microbiology and Environmental Biotechnology, Mansoura University, Mansoura, Egypt.

Accepted 18 January, 2017

Abstract

Psychrotrophic bacteria have been recognized as a recurring problem in refrigerated storage and distribution of perishable food products. This study was performed to isolate, characterize and evaluate the prevalence of Pseudomonas spp. in pasteurized milk. Thirty five (35) pasteurized milk samples were collected aseptically from different dairy shops, supermarkets and groceries in different areas in Sadat City, Menuofiya Governorate, Egypt and analyzed for total viable count and Pseudomonas spp. occurrence and explain their proteolytic and lipolytic activities. The results showed that Pseudomonas aeruginosa was found to be the predominant from the Pseudomonas spp. followed by Pseudomonas fluorescens. The total viable count was (3.50 ± 0.085) × 10 ⁴ cfu/ml. Out of 10 Pseudomonas spp. isolates that were examined for proteolytic and lipolytic activities; two isolates had proteolytic activity, while three had lipolytic activity and five isolates had both.

Key words: Pseudomonas aeruginosa, Pseudomonas fluorescens, proteolytic, lipolytic activities.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (3), pp. 001-004, March, 2017. © International Scholars Journals

Full Length Research Paper

Impact of drying technique and area on proximate substance composition of African metallic wood boring Beetle, Sternocera orissa (Coleoptera: Buprestidae)

*Elon C. Theron, Reeva Thabo Musk and Oscar Dave Tutu

Department of Agro-Food Technology, Faculty of Agricultural and Environmental Sciences, University of South Africa, Pretoria, South Africa.

Accepted 15 October, 2016

Abstract

Composition of proximate chemical composition in edible insects may depend on drying method and/or vegetation (location). Influence of drying method and location on proximate chemical composition of African metallic wood boring beetle (Sternocera orissa), widely consumed in certain rural communities of Limpopo Province, South Africa, was investigated. Randomised complete block design in a 3 × 3 factorial arrangement was used wi th three drying methods (oven-drying, freeze drying, locally method) and three locations (Khureng, Magatle, Ga-Masemola), with three replicates. Proximate chemical composition data were subjected to a two-way analysis of variance (ANOVA) and means were separated using Turkey Honestly Significant Differences (HSD) at 5% level of significance. Relative to freeze-drying, oven-drying and cooking methods increased protein, carbohydrates, fat, energy, ash and dry matter content with the exception of cooking method, which decreased the moisture content. Compared to other locations, Ga-Masemola significantly increased fat and energy of the test beetles. Results of the study suggested that oven-drying and cooking methods improved the proximate chemical composition of S. orissa, which has the potential of enhancing nutrition in marginal rural communities of Limpopo Province.

Key words: Sternocera orissa, protein, carbohydrate, fat, energy, ash, dry matter, moisture.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (2), pp. 001-006, February, 2017. © International Scholars Journals

Full Length Research Paper

Evaluation of heavy metal application in urban grown vegetables in Thika Town, Kenya

*Kalonzo V. Odinga, Ralia T. Awori and Josephat Murumbi

Department of Plant and Microbial Sciences, Kenyatta University, Strathmore University, Nairobi, Kenya.

Accepted 23 September, 2016

Abstract

Consumption of leafy vegetables grown in urban areas contaminated with heavy metals is a major source of health problems for both humans and animals. This study was conducted to analyze the heavy metal levels in tomato (Lycopersicon esculentum L.) and spinach (Spinacia oleracea L.) grown in Thika town. Heavy metal concentration was analyzed using Atomic Absorption Spectrometry. The mean concentrations of lead (Pb), Zinc (Zn) and cadmium (Cd) in all the samples were more than the maximum permitted concentrations while there was no evidence of copper (Cu) contamination. Heavy metal uptake differences by the vegetables were attributed to plant differences in tolerance. Further Lead (mgkg-1) concentration in the vegetables was above the maximum limit of 0.3 mgkg^-1 accepted for human health by World Health Organization (WHO) standards. Due to increased consumption of vegetables by urban communities, we suggest that it is important to treat industrial effluents which are significant sources of heavy metals and phyto-extract excess metals from polluted environments to reduce health risks.

Key words: Lycopersicon esculentum, Spinacia oleracea, lead, zinc, cadmium, copper, atomic absorption spectrometry.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (1), pp. 001-005, January, 2017. © International Scholars Journals

Full Length Research Paper

Protein quality and sensory evaluation of moin-moin prepared from cowpea/maize flour blends

*Owolabi J. K, Nwankwor Philip and Herbert F. Dinkeh

Department of Food Science and Technology, Ahmadu Bello University, Zaria, Nigeria.

Accepted 16 September, 2016

Abstract

The proximate composition, acceptability and nutritional evaluation of moin-moin prepared from cowpea/maize flour blends in the ratio 100:0 (sample A, control), 80:15 (sample B); 75:25 (sample C), 65:35 (sample D), 50:50 (sample E), 40:60 (sample F) and 30:70 (sample G), respectively were investigated. Protein quality was evaluated by feeding 28 days-old weaning albino rats with 10% protein diets formulated with sample A to G, with casein as control diet. The crude protein, fat and moisture content of sample A were 21.89, 15.25, 44.12, 15.40, 9.85 and 36.10% but decreased to 15.40, 9.85 and 36.10%, respectively as the level of maize flour in the blend increased to 70%. Up to 35% of maize flour substitution in the blend produced acceptable moin-moin with sensory properties similar to the traditionally prepared moin-moin. There was no significant (P>0.05) difference for protein efficiency ratio, net protein ratio, apparent and true digestibility of moin-moin at 70% level of maize substitution when fed to rats suggesting an improvement in protein quality of moin-moin prepared from cowpea/maize (30:70 W/w) flour blend but the moin-moin was unacceptable.

Key words: Moin-moin, cowpea/maize, flour, protein quality, sensory evaluation.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (12), pp. 001-006, December, 2016. © International Scholars Journals 

Full Length Research Paper

Disparity in physico-chemical and sensory behaviors of canned unpeeled halved tomatoes

*Mankinde V. E, Isreal J. K and Otaiye Ochuko

Department of Food Science and Technology, University of Lagos, Lagos, Nigeria.

Accepted 27 February, 2016

Abstract

The composition of two commonly consumed tomato cultivars (Ibadan-Local and Roma-VF) and their physico-chemical and sensory qualities after thermal processing under various conditions were evaluated. Fresh Ibadan-Local had higher titratable acidity (0.66 and 100 g) while Roma-VF had higher ascorbic acid (23.22 mg/100 g). Soluble solids, pH, total solids and lycopene were not significantly different (P>0.05). The drained weight and pH of canned Roma VF halves were 91.71 and 4.82%, respectively, while corresponding values for canned Ibadan halves were 79.25 and 4.94%. The tomato halves canned in 0.1%NaCl brine had lower drained weight (77.67%), total solids (4.94 and 100 g), titratable acidity (0.26 and 100 g) and ascorbic acid values (5.36 mg/100 g) than the corresponding values (91.8%, 5.25 g/100, 0.31 and 100 g and 8.93 mg/100 g, respectively) obtained from tomato halves processed in combined brine solution of 0.1% NaCl and 1% CaCl₂ brine.

Key words: Unpeeled tomatoes, halved, calcium chloride, soak treatment, brine composition.