Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (8), pp. 121-126, September, 2013. © International Scholars Journals

Full Length Research Paper

Feeding practice of three major fish species in Lake Baringo, Kenya

Kabatila Bedan, Kavat Brayant and Mishflo E.

Department of Biological Sciences, College of Natural And Applied Sciences, Africa Nazarene University, Ongata Rongai, Kenya.

E-mail: bedan_k@yahoo.com

Accepted 7 August, 2013

Abstract 

The diets of three fish species of commercial importance in Lake Baringo, Protopterus aethiopicus, Clarias gariepinus and Oreochromis niloticus, were determined using frequency of occurrence and volumetric methods between April 2008 and March 2010. Seine and gill nets were used to catch a total of 430 fish specimens. The diet of P. aethiopicus was 94.3% molluscs with a frequency of occurrence of 98.6% of stomachs with food. Adult C. gariepinus fed mainly on fish with 75% of the stomachs with food containing fish remains and mean of 49.2% contribution by volume. C. gariepinus also fed on zooplankton, especially the cladoceran Daphnia barbata. The food items in the stomachs of O. niloticus consisted mainly of algae, detritus and zooplankton. Algae was consumed by O. niloticus of all length classes in proportions ranging from 26.5 to 88.1%. The importance of zooplankton as food for O. niloticus decreased with size of fish. The study reveals the importance of zooplankton as food for O. niloticus and C. gariepinus in Lake Baringo. There is need to rehabilitate the catchment of Lake Baringo so as to improve the water quality thus improve productivity.

Key words: Diet, Omnivorous, Algae, zooplankton, food web.

Advances in Food Science and Technology Vol. 1 (8), pp. 112-120, August, 2013.  © International Scholars Journals

Review

Marketing in new food products growth and towards an incorporation of sensory study and a theoretical and practical review

Lilpheez Sharafadeen* and Donatus Aderomu

Department of Agriculture, Faculty of Food Science and Technology, Open University of Tanzania, Msasani, Tanzania.

E-mail: Lilphee258@yahoo.co.uk

Accepted 28 July, 2013

Abstract 

Product innovation can be instrumental for firms that want to be market oriented. There are many examples in the literature of the importance of sensory analysis in terms of designing, testing, launching, and rethinking food products. Sensory and product testing researchers have often called on to participate in the development of new products but they only quantified consumer reactions to prototypes developed and not in concept development at the early stage development phase. Lately sensory science seems to move towards market research and the sensory professional is required to become an expert in concept development at the early stages and not just in the measurement of sensory responses. Thus, this paper reviewed and categorised the most common methods of consumer research for sensory professional to participate, with an interdisciplinary approach to the different stages of New Product Development (NPD) process with the support of background information and the use of the latest researches in the field of consumer science. This review showed that some of these techniques may not have attained extensive adoption by product developers, because the conceptual bases, the theoretical constructs, and descriptive terminology associated with them are distant to product developers and their qualitative nature place them in conflict more quantitatively.

Key words: Consumer research, qualitative techniques, sensory analysis, product innovation.

Advances in Food Science and Technology Vol. 1 (8), pp. 100-111, August, 2013. © International Scholars Journals

Full Length Research Paper

Application of six sigma method to the Production process of food in the food industry to reduce cost

Winifred Kelsey, Kislon Logan and Gregory Carver

Department of Industrial Engineering and Management, College of Applied Science and Technology, Illinois State University, USA.

E-mail: Win_Kelsey@yahoo.com

Accepted 13 July, 2014

Abstract 

In recent years, an increasing number of companies have used different types of quality programs in order to increase internal and external customer satisfaction as well as to reduce quality cost. Among all of these programs, Six Sigma is perhaps the most widely-accepted initiative by all a broad range of organizations. The DMAIC (define-measure-analyze-improve-control) approach has been followed here to solve an underlying problem of reducing process variation and the associated high defect rate. This paper explores how a food company in Taiwan can use a systematic and disciplined approach to move towards the goal of Six Sigma quality level. The DMAIC phases are utilized to decrease the defect rate of small custard buns by 70% from the baseline to its entitlement. At the beginning of this project, the defect rate was 0.45% (Baseline), and after the improvement actions were implemented during a six-month period this fell to below 0.141% (goal). The critical successful factors for Six Sigma projects, especially those in the food industry, are discussed at the conclusion of this paper.

Key words: Six sigma, food industry, process improvement, DMAIC.

Advances in Food Science and Technology Vol. 1 (7), pp. 095-099, July, 2013. © International Scholars Journals

Full Length Research Paper

Assessment of polycyclic aromatic hydrocarbons and some weighty metals in roasted food snacks in Nigeria

Danjuma Gimba, Kambai Abdul and Owuru Gangas

Department of Biochemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.

E-mail: gimba16@yahoo.com

Accepted 27 June, 2013

Abstract 

Analysis of raw and roasted ready-to-eat foods namely; Atlantic mackerel (Scomber scombrus), suya beef and plantain (Musa paradiasca) sold and consumed in Amassoma town were screened for the presence of 15 polycyclic aromatic hydrocarbons (PAHs). Concentration of chromium, lead and cadmium were also determined after digestion with aqua regia and analysed using atomic absorption spectrophotometer. Column chromatography, packed with anhydrous Na₂SO ₄ and silica gel was used for PAH extraction with dichloromethane as the eluting solvent. The identification and concentration of PAHs were carried out by gas chromatography GC/FID with the aid of 15 PAH standards. Appreciable amount of benzo[a]pyrene (2.41 µg/g) and benzo[b]fluoranthene (4.51 µg/g) were found present in roasted mackerel fish; while a mean of 7.23 µg/g of benzo[a]anthracene was detected in suya beef. Thirteen (13) other PAHs were present at various concentrations in the smoked fish. No PAH was detected in roasted plantain and in the raw food items. Levels of the heavy metals were found in trace amounts and were below World Health Organization limits for human consumption.

Key words: Gas chromatography, benzo[a]pyrene, chromium, lead, smoked fish, suya plantain.

Advances in Food Science and Technology Vol. 1 (7), pp. 088-094, July, 2013. © International Scholars Journals

Full Length Research paper

Complementary food gruels Nutrient composition formulated from soybeans, groundnut and malted cereals for use in North-western Nigeria

Chikason Egwu, Okorie Victor and Okpani chuks

Department Agricultural Economics and Farm Management, Ebonyi State University, P.M.B 053, Abakaliki, Nigeria.

E-mail:chika_s6@yahoo.com

Accepted 05 June, 2013

Abstract 

Prevalence of malnutrition in children in North-western Nigeria is high due to poor complementary feeding practices. An attempt was made to formulate low-cost, nutritive complementary foods using malted maize, millet and sorghum with groundnut and soyabean. Nutrient qualities of gruel of the formulations thus prepared were evaluated. The ash content ranged from 1.03 ± 0.01 to 2.54 ± 0.35 g/100 g with the crude protein ranging from 6.37 ± 0.23 to 7.88 ± 0.28 g/100 g. Levels of lysine (4.80 to 6.87 g/100 g protein) and methionine (1.25 to 3.33 g/100 g protein) in most formulated complementary foods were higher than the international reference values of 4.2 and 2.2 for lysine and methionine, respectively. Percentage in- vitro protein digestibility of the formulations (75 to 82%) is comparable to that of the commonly used complementary foods (72 to 82%) in the zone. Zinc content ranged from 74.15 to 107.85 ppm and Iron content was between 177.10 and 476.64 ppm. Phytates (0.01 to 0.34 mg/100 g), tannins (16 to 37 mg/100 g) and free cyanide (0.16 to 0.99 mg/100 g). Levels of microbial contamination in the formulated were lower when compared to that reported in commonly used complementary foods in North Western Nigeria. There was no presence of Samonella and Shigella in all the samples while also no Staphylococcus spp and Escherichia coli in some of the samples. Sensory evaluation found the formulated complementary foods preparations to have good acceptability. There is improvement in the nutrient quality of the formulated complementary foods with good acceptability comparable to that commonly used in the zone.

Key words: Complementary foods, malted cereals, soyabean, groundnut, formulated blends, nutrient composition

Advances in Food Science and Technology Vol. 1 (6), pp. 082-087, June, 2013. © International Scholars Journals

Full Length Research Paper

Poor Dietary Pattern and occurrence of Food Insecurity and among Households in Imo State Nigeria.

Obi Ikem and Emeka Ozo

Department of Agricultural Extension, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria.

Email: dvsat@yahoo.co.uk

Accepted 27 May, 2013

Abstract 

The purpose of this study was to determine the dietary patterns and prevalence of food insecurity among households in Imo State Nigeria. A total of 411 head of households were selected as a convenience sample and interviewed using a questionnaire containing the Radimer/Cornell hunger and food insecurity items, food frequency table, demographics, residence, education level, and marital status. Pearson Chi-square was used to determine the prevalence of food insecurity and the association between food insecurity and dietary habits. Descriptive statistics was used to determine the frequency of food consumption. Results show that 51.6 percent of women head of households experienced severe food insecurity and 49 % reported food insecurity with moderate hunger. Thirty three percent of two parents participants experienced severe food insecurity, 66% reported food insecurity with moderate hunger, and 1.4% were food secure. Twenty- one percent of individuals without children experienced severe food insecurity while 79.5% were food insecure with moderate hunger. The difference between groups was statistically significant at p<0.001. The prevalence of food insecurity was higher in those with less than high school education at p<0.001. The consumption of foods decreased as the presence of food insecurity increased.

Key Words: Food insecurity, Head of Household.