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....
March 2018
Food insecurity in the green famine belt of Ethiopia: Extent and severity in Belo-jiganfoy District, Benishangul-gumuz region
The green famine belt of Ethiopia is customarily viewed as food secure area only due to relatively adequate rainfall and green vegetation cover. In contrast, this paper argues and shows that the food insecurity condition termed as “green famine” has always existed in the belt. Accordingly, the paper examined the extent and severity of food insecurity based on a cross-sectional survey of 220 households in...
February 2018
Validation of the use of spectrophotometer (WYD iodine checker) for the determination of iodine in food salt
The iodine content in food salt is generally determined qualitatively using rapid test kits or quantitatively by iodometric titration (reference method). Spectrophotometric analysis is one of the recent developed quantitative methods, which has the advantage of being simple, robust and more convenient for the laboratory technician. However, there are few comparative studies between this method and the reference method....
February 2018
Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by different Packaging Materials
Tomato (Lycopersicon esculentum Mill.) is one of the most widely cultivated and extensively consumed horticultural crops in Ethiopia. Tomato has a limited shelf life at ambient conditions, is highly perishable fruit and it changes continuously after harvesting. There are many postharvest technologies that extend the marketable life of fruits and vegetables. The study was to evaluate the effect of packing materials on...
January 2018
Assessment of entomophagy in Abidjan (Cote D’ivoire, West Africa)
In order to assess the contribution of edible insects to the efforts for combatting food insecurity and poverty in Côte d’Ivoire, a survey aimed at identifying edible insects in Côte d’Ivoire was conducted from August 2014 to August 2015 in three communes in the city of Abidjan (Abobo, Adjamé and Yopougon). Four hundred and seventy-two people were interviewed at random. The results...
January 2018
Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils
The demand for oils has increased in recent times as a result of industrial and nutritional processes. There is therefore the need to search for oils from different types of seeds. As part of an on-going work to search for alternate sources of oils, seed oils from Monodora myristica and Parkia biglobosa were extracted, analysed and some of their physicochemical properties were compared with those of vegetable and palm...
December 2017
Rheological characteristics and baking quality of flours from Nigerian grown wheat
This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol....
December 2017
Promotion of orange flesh sweet potato by demonstration of acceptance and food product development
Orange flesh sweet potato (OFSP) is a globally important staple crop. Health benefits of OFSP are substantial, especially for nutrition-endangered populations. Compared to the Irish potato (IP), OFSP is a richer source of nutrients and fiber. In some parts of the world, OFSP is unfortunately regarded as a poor farmer’s crop. This negative reputation has resulted in reduced acceptance of OFSP by populations that...
December 2017
Assessment of loss of carbohydrate through fermentation process of yeast (Saccharomyces cerevisiae) from small sample of maize flour dough
The time used for fermentation should be limited by bakers, because if fermentation takes long time, the major nutrients in food, especially cereals can be reduced. The aim of this study is to assess the amount of carbohydrate nutrients transformed by yeast cells (Sacharomyces cerevisiae) through the fermentation of maize flour dough. Lane-Eynon and iodine-thiosulfate titration methods were used to quantify the...
November 2017
Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit
Chemical composition as well as phytochemicals and antioxidant activity of underutilized plants, such as carnauba palm (Copernicia prunifera), provide an informed decision on how to maximize their benefits. This study aimed to evaluate the chemical composition and antioxidant activity of the fruit of carnauba. The total phenolic content (gallic acid equivalents, GAE) of the ethanol extract of the whole fruit, pulp and...
November 2017
Effects of post-harvest handling on hydrogen cyanide content of cassava products obtained from Ilorin-West urban markets, Nigeria
Cyanide contents of locally processed cassava based products (CBP) in Ilorin-West urban markets, Nigeria was estimated and compared to established safety levels. Hence, 29 locally processed cassava products samples were randomly collected from retail outlets and tested for hydrogen cyanide content, pH, titratable acidity (TTA), water absorption capacity (WAC) and least gelation capacity (LGC) following standard...
November 2017
Acute toxicity evaluation of mixture of neem (Azadirachta indica) and moringa (Moringa oleifera) seed oils in rats
The toxicity of the mixture of neem and moringa seed oils in the ratio of 1:3 was evaluated based on some biomarkers of liver and kidney functions of Wistar Albino rats. Thirty male Wistar albino rats were randomly divided into six groups of five rats each. Group A served as control. Groups B, C, D, E and F received doses of 100, 1000, 1600, 2900 and 5000 mg/kg body weight of ratio 1:3 neem-moringa seed oil,...
October 2017
Influence of moisture content on some physical properties of pineapple pomace based mash
The physical properties of pineapple pomace are important in designing and fabricating equipment and structures for handling, transporting, processing and storage. The study was conducted to investigate some physical properties of pineapple pomace at various moisture levels. The experiment was used to evaluate the physical properties at different pineapple pomace/cassava flour ratio mash (5:1, 6:1 and 7:1) and the...
October 2017
In vitro characterization of a vancomycin-resistant strain of Leuconostoc lactis isolated from chicken carcasses and its activity against some foodborne pathogens
Recently, increasing attention has been paid on Leuconostoc lactis as a promising bioactive organism against food-borne and spoilage bacteria. A total of nine strains, including six different species of the genus Lactobacillus and three species of the genus Leuconostoc, were isolated from chicken carcasses (n=60) collected from wholesale poultry markets located at Al-Riyadh city, Saudi Arabia in 2016 and identified by...
October 2017
Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India
Street foods play an important role in people’s daily food options and their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule take away the opportunity to eat homemade food. Over the years, many food-borne diseases were reported due to contaminated non-homemade food consumption. This study was conducted to analyze the microbiological quality of foods which are sold...
September 2017
A review of main factors affecting palm oil acidity within the smallholder oil palm (Elaeis guineensis Jacq.) sector in Cameroon
Crude palm oil from the mesocarp of Elaeis guineensis Jacq fruits is one of the most consumed vegetable oil in the world. The quality of palm oil assessed mainly by its free fatty acids (FFA) content and impurities, varies between the artisanal and industrial extraction and supply systems. The objective of this paper is to highlight the main parameters that influence the acidity or FFA content of crude palm oil produced...
September 2017
Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot
Complimentary food is other food in addition to breast milk. The objective of this work was to evaluate the impact of extrusion cooking screw speed (300, 350 and 400 rpm) and barrel temperature (150, 160, and 170°C) variation on chemical, functional and sensory values of complimentary food made of finger millet in soy bean ratio of 80, 85 and 90% and carrot juice. The incorporation of carrot juice was realized...
September 2017
Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder
This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported...
September 2017
Development, quality evaluation and estimated contribution of composite flour snack foods to nutrient requirements of young children aged 2 to 6 years
Snack food consumption is an avenue for the young children of the world to meet their daily nutrient requirements. In recent times, biscuits and cakes prepared from a cocktail of grain and root crops have gained much popularity due to the versatile nature and nutritional quality of their composite flours. Flour samples prepared from broken rice fractions, soybeans, and orange-fleshed sweet potato (OFSP) were used to...
August 2017
Risk of exposures of pesticide residues from tomato in Tanzania
Tomato contributes the highest percent to the fruit and vegetables consumed in Tanzania. Its high consumption is attributed to the presence of bioactive compounds and vitamins known to prevent non-communicable diseases. Pesticides used to control pests and diseases cause direct accumulation of pesticide residues in food. Consumption of pesticide contaminated tomato increases the risk of pesticide exposure. This review...
August 2017
Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour
Rice flour (RF) was blended with ginger starch (GS) (Zingiber officinale) at various concentration levels (0, 20, 40, 60, 80 and 100%) and compared with that of cassava starch (CaS). The dynamic rheological, pasting and textural property effects of these starches on RF were studied. CaS and GS and their blends with RF all exhibited a weak gel behavior as shown by their dynamic moduli (G’ and G”) values. The...
August 2017
Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves
A study was conducted to assess retention of moisture and ascorbic acid in tender pumpkin (Cucurbita moschata) leaves subjected to different blanching times and dehydration conditions. Equal portions of the leaves were blanched at 5, 10 and 15 min. A half of each portion was dehydrated under a shade and the other under direct sunlight. All the samples were then analysed for moisture and ascorbic acid contents in...
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