ISSN 2756-3286
Research Article
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (5), pp. 319-322, May, 2015.© International Scholars Journals
Full Length Research Paper
A survey on the genetic diversity of Roselle (Hibiscus sabdariffa L.) germplasm in Nigeria
Dukuye J. Benson
Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria Nsukka, Nigeria.
E-mail:dukuye11@gmail.com
Accepted 4 April, 2015
Abstract
In order to assess the genetic diversity of Roselle (Hibiscus sabdariffa L.) in Nigeria, a survey was undertaken to collect the germplasm of the crop. The survey cut across 56 towns and 20 villages in 17 states including the Federal Capital Territory (FCT). Sixty three (63) farmers were interviewed and 60 accessions of Roselle were collected from them. Results showed that 41.7% of these accessions were having green calyx, while 31.7% were with red calyx. On the other hand, 20.0% of the accessions possessed deep red calyx while only 6.7% have light red and pink calyx. Collections from the North Central, North Eastern, North Western and South Western parts were replicated over states, towns and villages. The highest number of Roselle accessions was collected from Kaduna State (8 accessions) followed by Niger State (6 accessions); Jigawa State (6 accessions) while FCT and Bauchi State have 4 accessions each. This is an indication that these areas have the greatest diversity of the crop genetic resources in Nigeria and the states might be secondary centre of origin of the crop. However, morphological as well as molecular characterizations are required to arrange the Roselle accessions collected into a suitable group; this will eventually provide the raw materials needed for the Roselle improvement programme in Nigeria.
Key words: Genetic diversity, germplasm, Roselle accessions, improvement programme.
Dukuye J. Benson
Page: 319 - 322
https://doi.org/10.46882/AFST/1047Research Article
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (4), pp. 313-318, April, 2015. © International Scholars Journals
Full Length Research Paper
Assessment on the predominance of konzo in Kwilu District
Geoffrey Bruce Florey
Department of Food Science and Technology, Central Queensland University, Victoria, Australia.
E-mail: dr.geoffrey12@hotmail.com
Accepted 20 March, 2015
Abstract
Konzo is a sudden spastic paraparesis that causes permanent paralysis of the legs and occurs mainly in children and young women. Konzo results from high cyanogen intake and malnutrition caused by a monotonous diet of bitter cassava. The known incidence of konzo in DRC up to 2009 is 3469 cases, but an estimate in 2002 was 100,000 cases. To help resolve this question a konzo survey was made in three health zones in Kwilu District, Bandundu Province, Democratic Republic of Congo (DRC), and the nutrition of those with konzo recorded. Thirty villages (population 22793) in Kwilu District were surveyed for konzo cases, and food consumption scores and mid upper arm circumferences obtained. There were 172 konzo cases with village konzo prevalences of 0.1-17%. The mean konzo prevalence in Masimanimba and Kingandu health zones was much less than in Payikongila health zone, probably because of the higher rate of malnutrition in Payikongila. Since 2009, konzo incidence has increased greatly in Kwilu District and also in 13 villages in nearby Kwango District, where incidence of new konzo cases has been prevented by use of the wetting method. Averaging the data over 495 konzo cases, 48% occurred from 2009 onwards and 52% occurred in the 20+ years before 2009. The very large increase of konzo incidence since 2009 is a public health problem in Bandundu Province, that could be solved by training women to use the wetting method, which removes cyanogens from cassava flour. The wetting method is more direct, effective and cheaper in preventing konzo than broad based interventions.
Key words: Konzo survey, cassava, cyanide, nutrition, sulfur amino acids, food consumption score, mid upper arm circumference.
Geoffrey Bruce Florey
Page: 313 - 318
https://doi.org/10.46882/AFST/1046Research Article
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (3), pp. 298-312, March, 2015. © International Scholars Journals
Full Length Research Paper
An alternative to open-sun drying of Silver Cyprinid (Rastrineobola argentea) fish under varying climatic condition in kenya
Anne Maathai Abdulmajid
Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Kenya.
E-mail: dr.anne66@jkuat.ac.ke
Accepted 6 February, 2015
Abstract
In spite of the high global demand for fish which is a major source of animal protein, nearly 10% (13 million tons) of the world’s total fish production is lost through spoilage due to inadequate cold storage and poor marketing/distribution channels. Fish is a highly perishable product that is processed by freezing, canning, salting and drying. About 40% of fish landings in developing countries are preserved through traditional processing methods (smoking, drying and salting) organized at artisanal level. As a result of increased trade and co-operation among neighboring African countries over the past years, processed products from the artisanal sector now form a significant part of the small pelagic fish products traded intra-regionally. Lake Victoria provides about 95% of the total fish landings in Kenya, with Rasrineobola argentea (one of the pelagic species) being the second commercially important fish. It is harvested in very large quantities and is readily available at affordable price and widely used for both domestic and industrial purposes. Open-sun drying is the main preservation method employed by the fish farmers and involves spreading the fish on open ground where it is exposed to contamination, infestation and adverse weather conditions. It is estimated that post harvest losses of between 20 and 50% occur especially during rainy seasons. Although, the landings of R. argentea are higher as compared to other fish species, the value of the catch is often very low due to these huge losses. In an effort to curb these losses, a model of an indirect forced convection solar dryer was developed and tested for thin layer drying of R. argentea fish. The fish, in 10 kg batches were loaded onto the dryer and the moisture content reduced from an initial value of 73% (w. b.) to between 16 and 20% (w. b.) after 11 h of drying at average air flow rate of 0.017 kg/s, where open sun drying took 18 h. The mean efficiencies of collector and drying systems were 9.36 ± 3.95% and 11%, respectively. The drying rate constants of the fish in dryer were found to be: 0.146, 0.206 and 0.148 for the fish in the top, middle and bottom trays, respectively.
Key words: Twin collector, indirect, forced convection, cabinet solar dryer, Rastrineobola argentea fish.
Anne Maathai Abdulmajid
Page: 298 - 312
https://doi.org/10.46882/AFST/1045Research Article
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (2), pp. 294-297, February, 2015. © International Scholars Journals
Full Length Research Paper
Nutritional and Medicinal values of some edible vegetables in Enugu State Nigeria
Asuama N. Alexandra
Department of Food Science and Technology, Faculty of Agriculture, University of Benin, Benin City, Nigeria.
E-mail: nancy.asuama13@uniben.edu.ng
Accepted 17 January 2015
Abstract
Little or nothing is known about the nutritional and medicinal values of some of the vegetables eaten in Enugu state of Nigeria. This study aimed to quantify the total antioxidants as phenols, total flavonoids, vitamin C content and reducing properties of six vegetables [Teltaria occidentals (ugu), Gnetum africanum (ukase), Piper quineense (uziza), Gongronema latifolium (utazi), Achyranthes spendens (awa), Occimum grattissimum (nchegnwu)]. Colorimetric method was performed using Gallic acid and rutin standard reagents for total antioxidants (phenols) and total flavonoids, respectively. The vitamin C and reducing properties contents were also determined using 2, 6-dichilorophenol indophenols (titrimetric) and trichloroacetic acid colorimetric methods, respectively. The result reveals that G. africanum (ukazi) ranked the best of all the vegetables assayed for total flavonoids (0.58 mg/g), total antioxidants (49 mg/g) as phenols, vitamin C (0.91 mg/100 mL) and reducing property (64 mg/g) followed by A. spendens (awa) (total flavonoids, 1.57 mg/g; total antioxidants; 50 mg/g; vitamin C; 0.43 mg/100 mL and reducing property. 81 mg/g), T. occidentalis (ugu), (total flavonoids, 0.58 mg/g; total antioxidant; 49 mg/g; vitamin, C 0.69 and total reducing property 64 mg/g), O. grattissimum (nchanwu) (total flavonoids, 0.36 mg/g; total antioxidant, 45 mg/g; vitamin C, 0.60 mg/100 mL; and total reducing property 80 mg/g) while P. guineense (uziza) (total flavonoids, 0.71 mg/g; total antioxidants, 36 mg/g; vitamin C, 0.40 mg/100 Ml and total reducing property, 42 mg/g) and G. latifolium (utazi) (total flavonoids, 0.36 mg/g; total antioxidant, 8 mg/g; vitamin C, 0.33 mg/100 Ml and total reducing property, 81 mg/g) are the least. However, the result of the study have highlighted the nutritional and medicinal richness of these vegetables and encourages the increased consumption of them to compensate nutrient deficiency and therefore could be a useful source to prevent or attenuate damages such as lipid peroxidation, glycation of proteins and inactivation of enzymes caused by free radicals.
Key words: Vegetables, total antioxidants, flavonoids, vitamin C, reducing properties.
ra , Asuama N. Alex
Page: 294 - 297
https://doi.org/10.46882/AFST/1044Research Article
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (1), pp. 289-293, January, 2015. © International Scholars Journals
Full Length Research Paper
Evaluation of chemical composition, sensory properties and microbial load of differently Homogenized Milk for Yoghurt-Making
Oviri M. Elvis
Department of Food Science and Technology, Federal University of Technology, Owerri, Ihiagwa, Nigeria.
E-mail: dr.elvis77@yahoo.com
Accepted 12 December, 2014
Abstract
This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts using pour plate technique. Results show that homogenization had no significant (p > 0.05) influence on taste and flavor of yoghurt. The chemical composition of the yoghurt samples in all the treatment groups were improved as the days in storage progressed. The highest total viable count (TVC), coliform and fungal counts were obtained with NH while PS recorded the least counts.
Key words: Chemical composition, sensory properties, microbial load, homogenizer and yoghurt.
Oviri M. Elvis
Page: 289 - 293
https://doi.org/10.46882/AFST/1043Research Article
Full Length Research Paper
Sensory Evaluation of beverage characteristics and biochemical components of Coffee Genotypes
Anne Maathai Abdulmajid
Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Kenya.
E-mail: dr.anne66@jkuat.ac.ke
Accepted 5 November, 2014
Abstract
Arabica coffee (Coffea arabica L.) is known for the production of high quality beverage while Robusta coffee (Coffea canephora Pierre) has been characterized as a neutral, weak flavored and occasionally with strong acid and pronounced bitterness. Viable and reasonably fertile interspecific hybrids can easily be obtained from crosses between the allotetraploid C. arabica L. and induced autotetraploid forms of C. canephora P. This study was carried out to determine beverage quality characteristics and biochemical components of 15 coffee genotypes, nine of them being interspecific Arabusta F1 hybrids. Beverage quality was determined by a panel of six judges using the prescribed sensory evaluation procedures, while caffeine, oil, trigonelline, total chlorogenic acids (CGA) and sucrose were analyzed in green coffee samples using recommended methodologies. The results indicated significant (p<0.05) variations among the genotypes for all the sensory attributes. The total score, which is a reflection of the broad coffee quality performance showed that SL34 and SL28 (which served as reference in sensory quality), were not significantly different from Arabusta hybrids SL34 x UT8, SL28 x UT8, N39 x UT8, SL34 x UT6, CaturraxUT6 and SL28 x UT6. The quality of some Arabusta hybrids was found to be similar to that of pure Arabica genotypes. Similarly, biochemical variables revealed significant (p<0.05) variations for caffeine, oil and sucrose, among genotypes except for CGA and trigonelline which were not significantly different. There were positive significant correlations between all the sensory characteristics. Sucrose showed significant (P<0.05) correlations with fragrance flavour, aftertaste and overall. Trigonelline showed a significant negative correlation with body and caffeine. All the Arabusta hybrids scored specialty grade (80 points and above for total score) and therefore future studies on their performance in many locations with more variable climatic conditions is recommended.
Key words: Coffee, Arabusta, F1 interspecific hybrids, sensory variables, biochemical components.
Anne Maathai Abdulmajid
Page: 281 - 288
https://doi.org/10.46882/AFST/1042