Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (11), pp. 001-007, November, 2016. © International Scholars Journals

Full Length Research Paper

Factors influencing the use of adequately iodated salt in Ghana

*Kofi Attah Rawlings, John Adu Anthony and Samia D. Mensah

Department of Biostatistics, School of Public Health, Open University of West Africa, Accra, Ghana.

Accepted 21 July, 2016

Abstract

Ghana is one of the largest producers of salt in West African region yet, access to and the use of adequately iodized salt is not widespread. Using the Ghana Multiple Indicator Cluster Survey (MICS) 2006, this paper examined the factors influencing the use of adequately iodized salt in Ghana. Factors that influence the use of adequately iodized salt included knowledge, access to information and the wealth status. Where access to formal education opportunities were not available, access to information through media still served as an important instrument to educate the public and increase the community’s knowledge on the nutritional value of consuming adequately iodized salt. Based on these findings, it was recommended that the cost of iodized salt should be reduced to make it more affordable particularly for the poor since wealth is an important factor influencing the use of adequately iodized salt. Furthermore, monitoring and ensuring enforcement of the law of salt fortification with iodine would help Ghana achieve universal salt iodisation.

Key words: Ghana, iodine, iodized salt, wealth, education, media.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (10), pp. 001-005, October, 2016. © International Scholars Journals

Full Length Research Paper

Pathogenic microbes Confinement from a few sustenance sold at selected private schools in Akoka region of Yaba – Lagos, Nigeria

*Ambode Benjamin, Steve W. E and Bankole D. S

Department of Food Technology, Faculty of Biological Sciences, Obafemi Awolowo University, Ife, Nigeria.

Accepted 16 January, 2016

Abstract

A total of sixty-four samples of four cooked foods from sixteen private primary schools in Akoka area of Yaba, Lagos, Nigeria were investigated for the occurrence of pathogenic bacteria. The area was divided into four zones, namely; Akoka north, Akoka south, Akoka east and Akoka west, using the four cardinal points. Four private primary schools were then selected from each of these zones. The standard plate count revealed that for Akoka North, the summary of the average microbial load for the rice, beans, meat and spaghetti samples are 3.5 × 10⁴ CFU/ml, 6.9 × 10⁴ CFU/ml, 4.9 × 10 ⁴ CFU/ml, and 2.4 × 10⁴ CFU/ml respectively; while the microbial load for similar sample in Akoka south are 2.9 × 10⁴ CFU/ml, 6.8 × 10⁴ CFU/ml, 4.9 × 10⁴ CFU/ml and 2.4 × 10⁴ CFU/ml respectively; whereas in Akoka East it is 3.3 × 10 ⁴ CFU/ml, 4.6 × 10⁴ CFU/ml, 4.6 × 10⁴ CFU/ml and 2.5 × 10⁴ CFU/ml; and in Akoka West, it is 2.9 × 10⁴ CFU/ml, 4.7 ×10⁴ CFU/ml, 4.9 × 10⁴ CFU/ml and 2.2 × 10⁴ CFU/ml. Further examination of the isolates revealed the presence of rod and cocci shaped bacteria. Some of these isolates were identified as Escherichia coli, Staphylococcus aureus, Pseudomonas spp. and Bacillus cereus and these are possible pathogens.

Key word: Food samples, isolates, pathogens, primary schools, Akoka area, microbial load.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (9), pp. 001-007, September, 2016. © International Scholars Journals

Full Length Research Paper

Post harvest treatments on quality of tomatoes

*Ambode Benjamin, Steve W. E and Bankole D. S

Department of Food Technology, Faculty of Biological Sciences, Obafemi Awolowo University, Ife, Nigeria.

Accepted 10 January, 2016

Abstract

Tomato (Lycopersicon esculentum Mill) is one of the most important vegetable crops cultivated all over the world for its fleshy fruits. In this work, the influence of various post harvest treatments and storage conditions on the various physico-chemical changes associated with tomatoes was investigated. The treatments consisted of sodium metabisulphite, calcium chloride dip, citric acid dip, lemon juice dip, Shea butter coating, hot water dip treatments kept in two storage conditions, viz., ambient and cold storage. The storage spans over 28 days. Significant differences were observed among the physico-chemical parameters due to various post harvest treatments and storage conditions. The physiological loss in weight (PLW) was less under cold storage as compared to ambient storage in all the treatments. The PLW was lowest in sodium metabisulphite dip (SMB 0.73) which was significantly lower over all other treatments under both cold (0.31) and ambient (1.15) storage conditions. There were no significant differences in pH between the post-harvest treatments and the storage conditions both at 7 and 14 days of storage. A similar trend was observed at 21 and 28 days of storage. Total soluble solids (TSS) was lowest in sodium metabisulphite dip (SMB 4.14) which was at par with CaCl2 (4.17) at 7 days of storage. Among the storage conditions, no significant differences were observed at both 7 and 14 days of storage. Significant low titratable acidity was recorded in control fruits at 21 and 28. Among the post-harvest treatments, Sodium metabisulphite dip (SMB) recorded significantly higher ascorbic acid content (31.4) at 7 days and 14 days (27.3).

Key words: Tomatoes, post harvest, treatment, ambient, cold storage.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (7), pp. 001-004, July, 2016. © International Scholars Journals

Full Length Research Paper

Nutritional levels of some local vegetables from Delta State, Nigeria

*Aafang D. Edet, Nfang M. O and Okoriere R. Vincent

Department of Chemistry, Faculty of Science, University of Abuja, Abuja, Nigeria.

Accepted 20 March, 2016

Abstract

Levels of nutritional and antinutritional factors of five leafy edible green vegetables from Delta State, Nigeria were studied. These vegetables are consumed generally in this area and recently, Jatropha Curcus was added to the list of common vegetables. Analyses were done using standard analytical methods. Crude protein, crude lipid, carbohydrate, moisture, ash, crude fiber and colorific values, had values of 6.16±0.22-6.72±0.15, 4.20±0.15-4.80±0.18, 2.96±0.16-3.96±0.22, 78.78±1.42-81.77±1.45, 1.52±0.04-2.00±0.03, 1.60±0.02-4.50±0.14% and 78.92±1.55 to 83.84±1.87Kcal/100 g, respectively. The mineral contents were; sodium 4.44±0.22-5.24±0.21 ug/g, calcium 1.07±0.22-4.82±0.14, potassium 0.97±0.06-0.98±0.05, magnesium 1.45±0.15, -1.95±0.16 ug/g, iron 0.09±0.01-0.61±0.02 ug/g, zinc ND-0.09±0.002 ug/g, phosphorus 0.89±0.05-2.82±0.07 ug/g and copper ND-0.24±0.01 ug/g. The antinutrient compositions were oxalate 0.88±0.12-2.20±0.25 ug/g, phytate 6.89±0.25-13.00±0.45 ug/g and hydrocyanide 0.13±0.04-0.23±0.01 ug/g. These results showed that these vegetables contained an appreciable amount of nutrients, mineral elements and low levels of anti-nutrients and could be included in diets to supplement our daily allowance needed by the body.

Key words: Local vegetables, minerals, nutrients, antinutritional.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (6), pp. 001-005, June, 2016. © International Scholars Journals

Full Length Research Paper

Potential utilization of orange-fleshed sweet potato genotypes roots in the creation of β-carotene rich chips in Nigeria

*Obimba Uzor Kalu, Okinigbo O. J. and Utuedor T. Cletus

Department of Biological Sciences, Faculty of Sciences, Niger Delta University, Wilberforce Island, Bayelsa, Nigeria.

Accepted 08 March, 2016

Abstract

Orange-fleshed sweet potato (OFSP) varieties are being propagated in Nigeria to aid in combating dietary vitamin A deficiency in the country due to their high content of β-carotene (a precursor of vitamin A in humans). Tuberous roots of yellow and orange fleshed sweet potato (OFSP) genotypes were assessed in Nigeria for their potential usage in the production of fried pro-vitamin A rich chips. Results showed that while the fresh OFSP roots had 38.68 to 66.36 µg/g β-carotene content, their fried chips had 27.54 to 60.49 µg/g β-carotene content. Selected semi-trained Nigerian sensory assessors relatively liked these pro-vitamin A rich chips (that can serve as a functional food) with varying level of acceptance for most of the evaluated sensory parameters (sugariness, crispness and overall acceptability).

Key words: Orange-fleshed sweet potato, fried chips, β-carotene, pro-vitamin A, functional food, Nigeria.