May 2020

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Microbial load in fresh milk has a significant effect on its keeping quality and nutritional value. From Prehistoric time, human used heat process to reduce microbials load in raw milk to improve its sensory characteristics. This research is proposed to treat fresh goat milk with heating process to provide optimal pasteurization conditions that does not  influence the goat milk chemical composition to suite...

Author(s): Ibrahim Aldaw Ibrahim, Rifda Naufalin, Erminawati Wuryatmo, Hidayah Dwiyanti and Shima Esameldin Hamouda  

May 2020

Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars

Coffee cherries were processed traditionally by the wet method that uses large quantities of water and eco-friendly methods that utilizes less water and operate mechanically to remove mucilage. The study is aimed at determining the effects of traditional and newly developed coffee processing methods on fatty acid profiles and biochemical components of two coffee cultivars. A complete randomized design was used for the...

Author(s): Richard Kipkorir Koskei, Beatrice Mugendi and Patrick Muliro  

May 2020

Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

Four types of protein sources were used in the preparation of pepper soup dishes using Itsekiri pepper soup spices were evaluated. The protein sources used for the pepper soup dishes were:  Cow-leg, goat meat, fresh fish and dry stock fish. Sensory evaluation of the four pepper soup dishes was done using 40 trained panelists based on a 5-point hedonic scale. Result on the acceptability of the soup dishes revealed...

Author(s): Keswet Larai A. and Abia Florence O.  

May 2020

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

In Senegal, sweet corn is produced for export market while the canned ones are imported to supply national market. This work was carried out to investigate the effect of different processing conditions such as heating temperature and sterilization time on the microbial quality, color, ascorbic acid and shelf life of canned sweet corn produced in Senegal. The hygiene level of sweet corn samples at different preliminary...

Author(s): Nafissatou DIOP NDIAYE, Adjaratou BASSE DIENG and Thomas L. THOMPSON