April 2019
Evaluation of antioxidant, nutritional and sensorial properties of novel functional beverage from milk-cocoa powder blends
Increasing awareness of health benefits of plant-based food/drinks has resulted in increased preference of consumers for functional beverages as compared to conventional sugar-laden drinks/beverages which only quench thirst but provide little or no nutritional or health benefits. However, most commercially-available functional drinks/beverages are often expensive and not affordable for most people especially low-income...
April 2019
Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana
This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were...
March 2019
Effect of traditional and hermetic bag storage structures on fungus contamination of stored maize Grain (Zea mays L.) in Bako, Western Shoa, Ethiopia
The experiment was conducted between December 2017 and May 2018 at Bako, Ethiopia to study the effectiveness of traditional (Gombisa, Sack) and Hermetic bag storage structures and storage periods on fungal contamination of stored maize grain on agar plate method. The incidence and frequency of storage fungi was determined at 0, 2, 4 and 6 months of storage periods. The experiment was replicated three times in factorial...
March 2019
Status of commercial maize milling industry and flour fortification in Kenya
Maize is the most widely consumed staple food by the Kenyan population. Its wide consumption and centralized processing make it an appropriate fortification vehicle to supply essential micronutrients to the population. The legislation was enacted in 2012 that makes it mandatory for all commercial maize mills in Kenya to fortify the maize flour with specified micronutrients as a public health effort to reduce the...
February 2019
Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice
This work was aimed at investigating the effect of storage temperature on the physicochemical, nutritional, and microbial quality of soursop juice. Physicochemical quality was determined by measuring changes in pH, titratable acidity, total soluble solids and colour (L*a*b* values). Ascorbic acid levels, total phenolic content and total antioxidant capacity were analysed to determine the effect of storage temperature on...
February 2019
Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods
This study investigated the influence of variety, processing methods and their possible interactions on the biochemical composition of green coffee beans. The results revealed that the biochemical composition was significantly affected by the interaction effect of variety and processing methods. As compared to coffees processed in semi-washed and dry method, the highest total chlorogenic acid (TCGA) content was obtained...
January 2019
Effect of particle size of selected composite spices on storability of fried meat
Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were deep fried in oil, packaged and stored under three storage conditions. The study was carried out to determine the proximate composition, oxidative and microbial stability of meat sample marinated with spices of different particle sizes (250, 300 and 500 μm). The untreated sample was compared with...
January 2019
Assessment of exposure to staphylococcal enterotoxins genes by consumption of ready to consume milk products in milk shop outlets in Mbeya, Tanzania
This study assessed the exposure of humans to Staphylococcus species expressing the Enterotoxins genes (SEs) through consumption of boiled-milk-served-hot and fermented milk in Mbeya, Tanzania. A survey involving 120 consumers revealed that 67.5% of the respondents were buying raw milk from milk shops for home consumption. About 76% of respondents boiled milk before consumption, 14.8% ferment the milk after boiling and...
January 2019
Effect of drying on the nutrient and anti- nutrient composition of Bombax buonopozense sepals
Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this plant are used by some populace in West Africa for medicinal and nutritional purposes while the sepals mostly go waste. The objective of this study is to evaluate the effect of different drying methods on some nutritional and anti- nutritional composition of fresh and dried sepals of B. buonopozense. The sepals were oven,...
January 2019
Evaluation of nutritional composition, bioactive compounds and antimicrobial activity of Elaeocarpus serratus fruit extract
The species Elaeocarpus serratus is widely used as an ornamental tree and their fruits are still little explored as food. Thus, the objectives of this research were to determine the physical, chemical and antimicrobial properties of E. serratus fruit in order to evaluate its food potential. Therefore, this study evaluated the physical and chemical composition and the antimicrobial activity of E. serratus fruit. The...
December 2018
Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures
Hibiscus sabdariffa L. (Malvaceae) calyx is a valuable food resource in Africa. This herb is rich in phenolic compounds and a good source of natural antioxidants. Concentrated extract prepared with Hibiscus sabdariffa L. calyx is commonly used in traditional African and Asian diets and medicines. However, the organoleptic properties of these extracts are degraded during storage. Therefore, the stability of these...
December 2018
Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean
This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5%...
December 2018
Production and functional property of maize-millet based complementary food blended with soybean
Traditional complementary foods are mainly based on cereal grains which when cooked get gelatinized and swollen thereby making the diet viscous and bulky for infants and young children. This study was carried out to investigate the effect of fermentation, germination, and roasting methods on the functional properties of maize-millet-soybean mix with a view to producing less bulky and nutrient dense complementary food....
December 2018
Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization
This study was carried out to evaluate human consumption of the pollen of Scaptotrigona bipunctata colonies stored in pots; it was lyophilized and spray-dried in arrays of arabic gum and hydrolyzed collagen which have been widely applied to get products with best technological features and highest biological activity. After the samples were prepared they were evaluated by physicochemical analysis, and the data...
December 2018
Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)
In this study, the effect of three carbon sources (mannitol, minced potato and sucrose), two immobilization substrates (alginate and wood cylinders), and three surfactants (Tween 20, Tween 40 and Tween 80), were evaluated on eritadenine production using shiitake (Lentinula edodes) mycelium under submerged cultivation, in shake flasks within 20 days. Eritadenine and biomass were measured by HPLC and gravimetrically,...
November 2018
Sensory evaluation and consumer acceptability of orange-fleshed sweet potato by lactating women and their children (<2 years old) in Kaffrine, Central Groundnut Basin, Senegal
This study evaluated the sensory properties and consumer acceptance of boiled, fried, and mashed orange-fleshed sweet potato (OFSP), by rural lactating women (n=80) and their children <2 years old (n=77). Sensory evaluation and acceptability were performed using a 7-point hedonic scale. Intake parameters (food intake and eating rate), and vitamin A content in the OFSP were measured. The relationships between the...
November 2018
Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania
Complementary foods are foods other than breast milk or infant formula (liquids, semisolids, and solids) introduced to an infant to provide nutrients as well as energy. To ensure sustainable consumption of the improved recipes, sensory evaluation is important to assess acceptability of the modified recipes among the targeted consumers or population. This study was to assess sensory attributes of the improved recipes for...
November 2018
Effects of germination and defatting of the soybean and sesame on the mineral bioavailability and absorption of sweet potato based complementary diets
The effect of germination of soybean and sesame seeds on the bioavailability of minerals of complementary foods was investigated using rats. Formulations of complementary diets 1 to 4 were produced from sweet potato, soybean and sesame flours at a ratio of 60:30:10, respectively. Formulated diets were significantly higher (p<0.05) in protein, fat and moisture content and lower in carbohydrate and crude fibre than in...
November 2018
Oxalate, phytate and nitrate content in African nightshade, spider plant and amaranths at different stages of maturity
African indigenous green leafy vegetables play important role in income generation and subsistence; they are the cheapest and most readily available sources of important minerals and vitamins. On the other hand, they contain anti-nutritional factors that reduce availability of vital nutrients. This study was conducted to determine oxalates, phytates and nitrates content in commonly consumed Amaranths cruentus, Spider...
November 2018
Dietary practices, habits and physical activity levels of the Swahili community, Kenya in relation to obesity and chronic diseases of lifestyle
Chronic diseases of lifestyle like diabetes mellitus and hypertension appear at greater rates in populations which consumed high fat, high calorie diets and engaged in low or no physical activity. Physical inactivity and unhealthy diets are major contributors of overweight and obesity which are risk factors for lifestyle diseases. This study aimed at determining the relationship between dietary practices, habits,...
November 2018
Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria
Dietary intake of polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA) has posted a great health risk as they have been identified as a most potent human carcinogen. Microbial quality of food is also of concern as they contribute to food poisoning and infection. Sixty food samples comprising roasted yam, plantain, grilled and smoked fish and meat were randomly sampled from Lagos and Ogun State, Nigeria,...
October 2018
The effect of mechanical kneading and absit preparation on tef injera quality
The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not...
October 2018
Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum
The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing children. The nutritional requirement of weaning infants could...
October 2018
Determinants of traders’ nutrition knowledge and intake of traditional African vegetables in Tanzania
Indigenous and traditional African vegetables are receiving increasing attention because of their potential to contribute to food and nutritional security as well as enhance livelihoods in sub-Saharan Africa. Traditional African vegetables are important sources of nutrients like iron and calcium and also vitamins A, B complex, C, and E. The consumption of vegetables in sub-Saharan Africa, however, falls way below the...
October 2018
Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design
In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM)...
October 2018
Fate of aflatoxins during traditional melon cake and sauce processing
Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon...
September 2018
Temperature effects on cooked food in the tropics: A case study of local soups in Abraka, Delta State, Nigeria
This study examined the effects of temperature on cooked food in Abraka, Delta State, Nigeria. It utilized the survey research design. Primary data about cooked food conditions between hours of reheating were generated from women in the area using copies of checklist. Temperature data were collected for a period of one year from Department of Geography and Regional Planning, Delta State University, Abraka. The data were...
September 2018
A comparative study on stability of different types of coconut (Cocos nucifera) oil against autoxidation and photo-oxidation
This study aimed to compare the stability of five types of coconut (Cocos nucifera) oil available in Sri Lanka. The types of coconut oil studied were coconut pairing oil (CPO), white coconut oil (WCO), refined bleached and deodorized coconut oil (RBDCO), virgin coconut oil (VCO) and coconut oil (CO). Oils were exposed to elevated temperature (60±5°C) in the presence of excess air or oxygen to induce...
September 2018
Isolation and identification of probiotic Lactobacillus species from traditional drink kunun-zaki fortified with paddy rice and sweet potatoes
The present study was conducted to determine the probiotic properties of the lactic acid bacteria (LAB) isolated from Kunun-zaki processed with different thickeners. Kunun-zaki was processed using 50:50 and 80:20 millet and sorghum. A total of seven isolates that is, Lactobacillus (Lb.) lactis, Lactobacillus casei, Lactobacillus brevis, Lb. acidophilus, Lactobacillus fermentum, Lactobacillus delbrueckii and...
September 2018
Proximate composition, physical characteristics and mineral content of fruit, pulp and seeds of Parinari curatellifolia (Maula) from Central Malawi
In this study, proximate composition, physical characteristics and mineral content of fruit, pulp and seeds of Parinari curatellifolia (Maula) fruits from Bunda forests in Central Malawi were determined. Proximate composition included crude protein, crude fat and crude fiber, while physical characteristics included mass, length, thickness of whole fruit and kernels and minerals included potassium, magnesium, manganese,...
August 2018
Antioxidants activity of the cyanobacterium, Arthrospira (Spirulina) fusiformis cultivated in a low-cost medium
Spirulina species are known to have a good nutritional profile and antioxidant properties against reactive oxygen species. However, little is known about the antioxidant contents and the scavenging ability of Arthrospira fusiformis, cultivated under various conditions. This study aimed at evaluating the content of antioxidants (total phenols, total flavonoids, β-carotene, and lycopene) and the activity of A....
August 2018
Nutritional potential of underutilized gum arabic tree seeds (acacia nilotica) and locust bean seeds (Parkia biglobosa)
Acacia nilotica seed (ANS) and Parkia biglobosa seed (PBS) are underutilised legume found to have health benefits and functional properties. This study determined nutrient composition of A. nilotica and P. biglobosa seeds. ANS and PBS were collected and processed properly for chemical analysis. The proximate, minerals, vitamins, essential amino-acids, and antinutrient composition were analyzed to ascertain nutritional...
August 2018
Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt
Cashew yoghurt was formulated using cashew kernel milk. The physicochemical, microbiological and organoleptic assessment of the resulting product was examined and compared with commercial yoghurts. Results indicated that crude protein of 16.8% for cashew milk yoghurt compared favorably with 14.82% of commercial yoghurt. Caloric value of cashew yoghurt (133.06 kJ) was higher than that obtained for commercial yoghurts...
July 2018
Biochemical changes in superchilled storage of salmon (Salmo salar) fillets
Biochemical changes of Atlantic salmon (Salmo salar) fillets during superchilled storage were evaluated. Due to the significant differences in ice crystal sizes observed, the biochemical changes were evaluated both at the top and centre parts of the superchilled samples. No significant differences were found in biochemical changes between top and centre parts of the superchilled samples. The amount of cell tissue fluid...
July 2018
Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)
Starches extracted from root mashes of the Nkabom, Esam Bankye, Bankyehemaa, Doku Duade and Afisiafi cassava varieties, with the aid of (crude) pectolytic enzymes from Saccharomyces cerevisiae pectolytic were analysed to compare effects of (pectolytic) enzyme technology on the physicochemical properties of the extracted starches. This was to help establish the extent to which varietal differences affect application of...
July 2018
Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes
The effects of microwave (MW) dry blanching of mango in comparison with conventional water blanching and blanching in closed plastic bags prior to hot air drying (70°C) were evaluated on the retention of vitamin C and β-carotene and on the activity of polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes. Blanching conditions for MW and water blanching were 2 min at 90°C high temperature and...
July 2018
Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)
If different breeds or muscles of animal have same composition is a food for thought. Do muscles from animals eaten as food, have different chemical composition? This study evaluates composition of thigh muscles from three breeds of cattle and the different muscles in the thigh. Nine 1-year male cattle, comprising of 3 Sokoto Gudali (SG), 3 White Fulani (WF) and 3 Red Bororo (RB) breeds were reared semi-intensively, fed...
June 2018
Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends
This study was aimed at producing and evaluating the quality of complementary foods from millet, soybean and African locust bean fruit pulp. The millet, soybean and African locust bean fruits were obtained locally in Kaduna, Nigeria. These materials were separately cleaned, dried, milled and sieved into flours. The flours were mixed as follows: Sample A (60% millet, 10% soybean, 30% African locust bean fruit pulp),...
June 2018
Meat quality analysis of Djallonke lambs co-infected with Teladorsagia circumcincta and Trichostrongylus colubrifromis (Trichostrongyloidae) and treated with two medicinal plants
Gastrointestinal nematode infection adversely affects small ruminant productivity all over the world, especially in tropical countries. A study was carried out to evaluate the extent to which concurrent infection with these nematodes may influence lamb meat quality, and how phytotherapy might improve these parameters. During the trial, 24 male Djallonke lambs (Age: 3 to 5 months) were experimentally infected with...
June 2018
Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia
The study was conducted in Dire Inchini and Ambo districts of West Shewa, Oromia, Ethiopia to assess traditional butter preservation methods and compare their efficiency. Semi-structured questionnaire was prepared, pretested and used to interview 120 women respondents having experience in butter making. Butter preservation methods identified were ghee making (100%), spicing (98.33%), melted butter (29.17%) and salting...
May 2018
Quality attributes of homemade tomato sauce stored at different temperatures
Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30°C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30°C. There were significant differences (P˂0.05) of sensory attributes after 6 weeks. Sauce...
May 2018
Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge
Thin porridge is a popular nourishment drink for adults and complementary food for children in sub-Saharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of...
May 2018
Two withanolides from Withania somnifera (solanaceae) and activity of methanolic extracts against fungal and bacterial pathogens that affects food crops
Methanolic extract obtained from the dried leaves of Withania Somnifera was subjected to column chromatography leading to the isolation of two withanolides. Their structures were elucidated using 1D and 2D NMR spectroscopy. The isolated withanolides were determined to be 5α, 17β-dihydroxy-6α, 7β-epoxy-1-oxo-witha-2, 24-dienolide (1) and 4, 5, 6, 15-tetrahydroxy-1-oxo-witha-7-enolide (2). The...
April 2018
Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso
The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the...
April 2018
Nutritional and sensory evaluation of African breadfruit-corn yoghurt
Single extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) were blended on 60:40 proportions to produce breadfruit-corn milk. The breadfruit-corn milk was fermented to obtain a yoghurt-like product (breadfruit-corn yoghurt), using inoculums drawn from activation batch of dried starter and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was subjected to...
April 2018
Impact of electric voltages on the emulsification capabilities of okra seed protein-rich extract
A portion of okra seed protein-rich extract (PRE) prepared with NaCl solution (5 g/L) was hydrolyzed at 110°C for 5 h (1 atm. pressure). The PRE (sample A), hydrolyzed PRE-B, whole okra seed flour-C and gelatin-D were tested for emulsification capacity (EMC) and emulsion stability (ES). The emulsions were prepared and tested in (i) normal environmental condition (o/w and w/o), (ii) current carrying beaker-CB, (iii)...
April 2018
Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge
The sensory attributes of thick porridges made from different composite flours in neutral, citric acid or sodium bicarbonate media was identified using instrumental methods and modified quantitative descriptive analysis. The results showed that composite flours with high cassava concentrations had lower pasting temperatures but higher peak, breakdown, final and setback viscosities than the cereal-rich flours. The onset...
March 2018
Effect of traditional and modified grain-soaking methods on physicochemical characteristics and consumers’ acceptability of sorghum ogi
The influence of traditional and modified soaking methods and varietal difference of sorghum [Sorghum bicolor (Linn.) Moench] grains on the physicochemical properties and consumers’ acceptability of ogi was investigated. Three sorghum varieties (SAMSORG-14, SAMSORG-41 and SAMSORG-42) were used for the study, and each was subjected to three grain-soaking methods (SGW-72, PBW-24 and IBG5-24) after which ogi was...
March 2018
Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon
Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that...
March 2018
Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis
Mozzarella cheese is one of the preferred ingredients for use in pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentration of short chain, medium chain and polyunsaturated fatty acids than cow’s milk. Its use in mozzarella cheese can therefore impart significant health benefits to consumers....
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