Advances in Food Science and Technology

Full Length Research Paper

Properties of Starch extracted from three different Plantains (Musa paradisiaca) cultivars in Nigeria

Oviri M. Elvis

Department of Food Science and Technology, Federal University of Technology, Owerri, Ihiagwa, Nigeria.

E-mail: dr.elvis77@yahoo.com

Accepted 12 October, 2014

Abstract 

Starch was extracted from three different plantain (Musa paradisiaca) cultivars: agbagba, cadaba and French horn, and the physico-chemical and pasting properties of the starch were investigated. The percentage starch yield ranges from 6.67 (cadaba) to 15.00% (French horn). pH values fall between 4.46 to 5.50 with the highest pH occurring in cadaba (5.50). A higher moisture content of 13.15% was observed in French horn which was significantly different (p ≥ 0.05) from 11.56% recorded in Agbagba. The swelling power showed no significant difference (p ≥ 0.05) between the cultivars studied. However, Agbagba cultivar had higher starch solubility (7.49%) as compared to other cultivars. Although, a higher amylose (%) was observed in three cultivars (29.96 - 30.91%), it showed no significant difference (p ≥ 0.05) which also affected the amylopectin. The peak viscosity and trough was higher in starches from French horn (163.17 and 135.00 RVU, respectively) with the lowest breakdown viscosity of 28.17 RVU. Pasting temperature was observed to be higher in Agbagba (94.75°C) with a corresponding peak time of 5.58 min; however there was no significant difference (p ≥ 0.05) in peak time (which is an indication of cooking time) between the cultivars studied. 

Key words: Plantain starch, cultivars, pasting properties, physic o-chemical properties.

Advances in Food Science and Technology Vol. 2 (10), pp. 271-275, October, 2014. © International Scholars Journals

Full Length Research Paper

The effects of ethanol plant extracts on food-borne pathogen bacteria

Dinesh Arjun, Rohit Kumar and Chaurasia Singh

Department of Foods and Nutrition, College of Home Science, Medical Council of India, New Delhi, India

Email:Arj_din@yahoo.com 

Accepted 03 September, 2014

Abstract 

Plant extracts are an important part in agroecology, as they benefit environment in combating pathogenic organisms, without resorting to synthetic chemicals. The objective of this study was to evaluate the antibacterial activity of mixtures of ethanol extracts from semi-desert plants [creosote bush (Larrea tridentata), tarbush (Flourensia cernua) and paddle cactus (Opuntia ficus-indica)] against Enterobacter aerogenes, Escherichia coli, Salmonella typhi and Staphylococcus aureus. The maximum antimicrobial activity was achieved with the creosote bush–tarbush-paddle cactus mix (1:1:1) v/v, followed by paddle cactus-tarbush (1:1) v/v. E. coli was the bacterial strain that showed the highest growth inhibition as consequence of the concentration of plant extracts (4000 and 5000 ppm of tarbush). While with the creosote bush plant extracts, the highest inhibition halos were observed. Synergistic effects were observed when mixtures of ethanolic plant extract against food-borne pathogen bacteria were used, so this may be a better way to design alternative pathogen control methodologies for food-borne pathogen bacteria.

Key words: Larrea tridentate, Flourensia cernua, Opuntia ficus-indica, ethanolic plant extract mixtures, food-borne pathogen.

Key words: Traditional food, phytic acid, cancer.

Advances in Food Science and Technology Vol. 2 (9), pp. 260-268, September, 2014. © International Scholars Journals

Review

The Ethiopian perception on food safety system

Teshome Kalekidan, Kokeb Behailu and Habahwi Rediet

College of Veterinary Medicine, Addis Ababa University, Piazza, Addis Ababa, Ethiopia.

E-mail: kidan567@yahoo.com

Accepted 09 August, 2014

Abstract

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology, lifestyle and consumer demands and others. In Ethiopia, key stakeholders involved in food safety management include Ministry of Health , Ministry of Agriculture, Quality and Standards Authority of Ethiopia, Environmental Protection Authority, Ministry of Industry, Ministry of Trade, different Federal and Regional Governmental Bodies, Research Institutions, Ministry of Education, Food Manufacturers, Food distributors and Hotels. Even though effective food safety systems are vital to maintain consumer confidence in the food system and to provide a sound regulatory foundation for domestic and international trade in food, there are gaps in Ethiopian food safety system on legal and policy frame work, food-borne diseases surveillance, coordination of organizations involved in food safety management, and laboratory services for relevant food hazards. Lack of appropriate food safety assurance systems are problems that have become obstacles to Ethiopia’s economic development and public health safety. There is no appropriate policy framework that guides food safety management. Initiating the establishment of National food safety Authority/policy, upgrading the capacity of existing public health laboratory, personnel, food-borne diseases surveillance, and legal and policy frame work are as such suggested to overcome these problems.

Key words: Ethiopia, food safety, regulatory body, policy.

Advances in Food Science and Technology Vol. 2 (8), pp. 252-259, August, 2014. © International Scholars Journals

Full Length Research Paper

Industrialization of a microbial medium coined from industrial food waste

Chimony Mhembere, Stewart Salau and Tatender Mapeto

Faculty of Agriculture, Department of Agricultural Economics and Extension, University of Zimbabwe,

Mount Pleasant, Harare, Zimbabwe.

E-mail: Chi_mhebere@yahoo.com

Accepted 31 July, 2014

Abstract 

A microbial medium, designated DYSP medium, was produced from food wastes that included defatted soya, clear beer spent yeast, potato solid waste and opaque beer spent grains. Various combinations of the food wastes were used for the media formulations and evaluated for extent of supporting microbial growth of pure cultures. A 3.0 M sodium hydroxide hydrolysis followed by a neutralization process using concentrated hydrochloric acid has been established and standardized for the preparation of the medium. A dry pulverized medium was produced that could be reconstituted in distilled water (dH₂O) without settleable solids.The formulated DYSP medium supported the growth of Escherichia coli, Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisiae. The composition of the medium was 35.45% protein, 5.7% nitrogen, 56.6% ash, 8.6% moisture and 0.012 mg/ml of total reducing sugar. The pH of the DYSP broth was 6.6 when reconstituted in distilled water. Traditional classical microbiological studies demonstrated that the test cultures could grow and retain normal phenotypic and morphological properties when cultured on the formulated medium.The DYSP medium containing ampicillin, isopropyl ß-D-1-thiogalactopyranoside and 5-bromo-4-chloro-3-indolyl-ß-D-galactoside proved to be an equally alternative medium in molecular biology for selection and screening E. coli TG1 cells transformed with pUC18 plasmid. Other preliminary biotechnological results showed that the formulated medium could form a base for studying and optimizing the production of penicillin by P. chrysogenum.

Key words: Food wastes, chemical hydrolysis culturing medium, fermentation and molecular biology.

Advances in Food Science and Technology Vol. 2 (8), pp. 245-251, August, 2014. © International Scholars Journals

Full Length Research Paper

Safety aspects and improvement of nutritional food

Yasir Haxor, Jordan Monir and Koushik Rocy

Institute of Food Science and Technology, Bangladesh Open University, Bazar Bangladesh.

E-mail: Haxor89@ymail.com

Accepted 15 July, 2014

Abstract 

Malnutrition is persisting among children in Bangladesh due to lack of proper weaning foods. A highly nutritive instant weaning food was prepared in our laboratory by using locally available food resources with the aim to ensure the availability of low cost weaning food in Bangladesh. The developed food was evaluated for their nutritional characteristics and microbiological quality. The food contained the major nutrients like moisture, ash, fat, protein, fiber, carbohydrate and energy 2.43%, 2.26%, 11.32%, 15.98%, 1.06%, 75.35% and 456.6 kcal/ 100 g, respectively which were comparable to those of the three good quality imported commercial weaning foods F-1, F-2 and F-3. The vitamin A, iron and calcium contents were significantly different (p<0.05) than the commercial foods. The highest protein efficiency ratio and feed efficiency ratio were shown in the rats feed on the prepared weaning food than the imported commercial weaning foods. The overall bacteriological status of the prepared and the imported commercial weaning foods were observed to be satisfactory. The costs of the developed weaning food is considerably cheaper than the three imported commercial weaning foods of same quality and suitable for low income people of Bangladesh.

Key words: Instant, low cost, weaning food, cereals, rice.