May 2015
Microbiological quality of ready-to-eat foods of Tehran province
Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and...
May 2015
Experimental study of the kinetics and shrinkage of tomato slices in convective drying
This work focuses on the convective drying of tomato slices with hot air at temperatures of 50 and 60°C and at velocities of 0.1, 0.25 and 0.5 m.s-1. The kinetics and drying rates are determined according to the temperature and velocity of the drying air. The equation of “Gaussian”, used for the first time and in this work, is more adaptable to the drying curves. Two methods have been used to determine...
May 2015
Safety of bread for human consumption in an urban community in Southwestern Nigeria
Bread is an important staple food that does not require further processing before consumption. Despite the awareness created and efforts of government to ensure that quality bread are available for consumption of all, there are several routes through which bread is being contaminated. The aim of the study was to assess the hygiene involved from the point of production to sale of bread and document pathogens isolated...
May 2015
Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo
Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or...
May 2015
Microbiological quality of food sold by street vendors in Kisangani, Democratic Republic of Congo
Food sold by roadside vendors was compared with French Standards (AFNOR, 1996) in order to determine the microbiological quality of cooked meals. Forty-two samples of fresh and smoked fish and bushmeat were collected between March and May 2013 in Kisangani (The Democratic Republic of Congo), and analysed. Analysis of variance (ANOVA) and post-hoc Tukey tests were used to analyse the level of contamination according to...
May 2015
Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania
The effects of solar drying methods [Cabinet direct (CDD), cabinet mixed mode (CMD) and tunnel (TD) drying] on total phenolic content (TPC) and antioxidant capacities of commonly consumed fruits and vegetable in Tanzania were investigated. The TPC and FRAP in mangoes (Mangifera indica cv. Dodo, Viringe and Kent), bananas (Musa acuminata, cv. Kisukari, Kimalindi and Mtwike), pineapples (Ananas comosuss cv Smooth cayenne)...
May 2015
Synergistic fermentative nutritional quality of Lactobacillus delbrueckii and Bacillus pumilus on date fruits (Phoenix dactylifera)
The work examined the effect of mixed cultural fermentation on the nutritional quality of date palm fruits (Phoenix dactylifera). This was done by isolating microorganism from samples subjected to natural fermentation. The isolated organisms were thereafter used as starter culture in a five day controlled fermentation. Lactobacillus delbrueckii and Bacillus pumilus were identified as the predominant microorganisms and...
May 2015
Genetic variation of biochemical characteristics of selected sorghum varieties from East Africa
A total of 30 sorghum varieties from East Africa were analysed for their biochemical characteristics. The objective was to ascertain the extent of the genetic diversity underlying their biochemical and physiological characteristics that included starch (%), amylose (%), amylopectin (%), proteins (%), tannins (mg/100 ml), yield (Kg/ha) and height (cm). The principal component analysis (PCA) showed that the first two...
May 2015
Production and evaluation of organoleptic characteristics of fruit juice and low-sugar pulp of Behbahan variety dates of Kasi and Kabkab
The purpose of this study was the production of high-value date syrup and low sugar powdered pulp and evaluation of its organoleptic characteristics. In this study, first, 100 g date were weighted and after disinfection, cleaning and removing of wastes and crushing, were mixed in 300 mL of boiling water for 20 min and then dates syrup were obtained by filter. The low sugar pulps were weighted. Next, the...
May 2015
Nutritional suitability of bred sorghum (Sorghum bicolor) accessions from East Africa
In many semi-arid and tropical areas of the world especially in sub Saharan Africa, sorghum is a staple food grain and has great potential to be used in various industries. Thirty sorghum highland and open pollinated varieties were analysed for their biochemical and physiological characteristic to determine their industrial suitability and breeding impacts. The results show that sorghum varieties have the capability to...
May 2015
Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes
Effect of paddy storage duration and processing parameters (soaking time, parboiling temperature and drying temperature) were optimized using response surface methodology for the production of ready to eat Ofada rice flakes which serves as alternative mean of harnessing its potential. There exist significance differences at p<0.05 for all the parameters except carbohydrate and metabolizable energy. The quadratic...
May 2015
Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread
The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and consequently water activity (aW) decreased, reaching an equilibrium after eight days; the aW of LCT bread was 0.61. In contrast, the MCT and butter breads showed aW of 0.76 and...
May 2015
Nutritional contents of Balanites aegyptiaca and its contribution to human diet
Wild edible plants are used as food and energy sources. However, their uses are not as the potential inherent in the resources. Balanites aegyptiaca is a multipurpose species in semiarid areas including Ethiopia. Hence, quantitative nutrition study in specific habitat is essential for sustainable use of the species. Composite fruits sample of B. aegyptiaca was collected from six areas of east Shewa, Ethiopia for...
May 2015
Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice
The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality...
May 2015
Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia
The study was conducted to study meat quality of beef, chevon and mutton consumed at Hawassa city in Southern Ethiopia. Purposive sampling technique was used to collect information from butcheries. From each sub cities, 15 butcheries were selected randomly for the purpose thus, a total of 45 sample butchers were used. From longissimus dorsi muscle, sample of beef, chevon and mutton were taken and analyzed for the study....
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