Physico-chemical properties of Chakiya variety of Amla (Emblica officinalis) and effect of different dehydration methods on quality of powder
October 2009
In present study a comparative study of wild variety and cultivated variety of Amlawere carried out; simultaneously effect of different drying techniques on physicochemical properties of Amla powder were also studied. The fruits of wild variety were found smaller than the cultivated variety. In case of wild variety, the total phenolic contents were found to be 32.32 g/100 g of gallic acid...
Influence of blanching on the drying and rehydration of banana slices
October 2009
This study examined the effect of blanching (60°C; 10 min) followed by drying (50 - 80°C) and rehydrating at 100°C for 15 – 60 min on product characteristics (shrinkage, dry matter loss, moisture loss, electrical conductivity and rehydration capacity) of ripe and unripe banana samples. Increasing drying temperature resulted in greater moisture loss, higher shrinkage and higher rehydrating...
Utilization of cashew kernel meals in the nutritional enrichment of biscuit
October 2009
A study was carried out on the utilization of cashew kernel meals (CKM) in the nutritional enrichment of biscuit. The biscuits were prepared from blends of soft wheat flour (SWF) and cashew kernel meals (CKM). The different ratios of SWF to CKM used were (A) 100: 0, (B) 90:10, (C) 85:15, (D) 75:25 and (E) 50:50 respectively. The digestive biscuit (DB) bought at the open market served as reference sample. The different...
Studies on the functional properties and the nutritive values of amura plant starch (Tacca involucrata) a wild tropical plant
October 2009
Starch, is a natural biodegradable biopolymer which is in high demand recently for use in many industrial products. However, this has greatly increased the search for more new sources of starch from plants. The plant Tacca involucrata is a wild plant that contains starch which is eaten when the flour is been cooked, usually by the villager or rural dweller in the Northen Nigeria as their food. A new...
The need for adequate processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds: A review
September 2009
Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been...
Proximate composition and amino acid profile of two non-conventional leafy vegetables (Hibiscus cannabinus and Haematostaphis barteri)
September 2009
Two non-conventional leafy vegetables namely Hibiscus cannabinus and Haematostaphis barteri consumed largely by the rural dwellers in Adamawa State of Nigeria were subjected to standard chemical analysis to determine proximate nutrient content, amino acid composition and anti-nutritional factors. The results of the proximate analysis showed high crude fibre in H. barteri (33.04%), H....
Rheological characteristics of food gum (Cissus populnea)
September 2009
The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus populnea) exudates obtained from the fresh leaves and stem as well as dried leaves and stem were determined at 20, 30, 40, 50 and 60°C using a rotational viscometer at shear rates of 0.1, 0.2, 0.5, 1.0 and 1.5 rpm for effective design and simulation of its momentum transfer process and system. The experimental...
Essential elements content in core vegetables grown and consumed in Ghana by instrumental neutron activation analysis
September 2009
Food is the primary source of essential nutrients for man. Vegetables are essential part of the Ghanaian diet; therefore the nutritional status of vegetables is of importance. Vegetables that constitute an esse-ntial part of the Ghanaian diet have been analyzed for essential elements content (Ca, Mg, K, Co, Br, Mn, and Na) using Instrumental Neutron Activation Analysis (INAA). The purpose of the study...
Health implications of toxigenic fungi found in two Nigerian staples: guinea corn and rice
September 2009
A total of one hundred and forty eight fungi isolated from both guinea corn (67) and rice (81) in a previous fungal and mycotoxin survey in Niger State, Nigeria, were tested for toxicity potential in white albino mice. Of all these, 64.2% were found to produce toxic metabolites that were lethal to mice and were mainly species ofAspergillus spp, Fusarium spp, Penicillium spp and Trichoderma...
Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources
September 2009
The production of D (-)-lactic acid from Lactobacillus LMI8 sp. was optimizated by central composite design, using two low-cost nitrogen sources: corn steep liquor (CSL) and yeast autolysate (YA). The fermentation were performed in 250 mL Erlenmeyer flasks containing 100 mL of production medium, maintained at 200 rpm and 37±1°C for 48 h. After data analysis by surface response method, it...
Obtention of enzymatically hydrolyzed flour from epiphytes cactus phyllocladia (Epiphyllum hookeri (Link and Otto) Kimn.)
September 2009
The purpose of this work was to obtain an enzymatically hydrolyzed flour from phyllocladia of Epiphyllum hookeri. The phyllocladia flour was subjected to the action of the commercial enzymatic prepara-tions using Rapidase® TF and Rapidase® LIQ Plus. Enzymes at the ratio of 1:1 under fixed conditions of temperature 35º±1ºC; pH 5.7 ± 0.1, and continuous agitation...
The microbial quality of pre-packed mixed vegetable salad in some retail outlets in Lagos, Nigeria
September 2009
Pre-packed mixed vegetable salad and salad ingredients- carrots, cucumber, cabbage, and lettuce were analyzed for their microbial quality. The salads were obtained from fast food outlets (well packaged at 4oC) and open markets (exposed at 35oC) within Lagos metropolis. The analysis was both qualitative and quantitative. Microorganisms isolated from salad samples from fast food outlets include Aspergillus...
Broodstock feeding effects on spawning performances’ (fertility, eggs and larvae quality) of the Mediterranean red porgy (Pagrus pagrus, Linnaeus 1758) during two years
August 2009
Spawning in captivity of two broodstock groups of red porgy (Pagrus pagrus) of the same age was studied during two consecutive spawning seasons. These two broodstock groups, designed as A and B, were fed with different regimes during the spawning period. Group A was fed on moist pellet while group B was fed on fresh fish. Total number of collected eggs was 22 and 36 million respectively for groups A and...
Effect of refining on the quality and composition of groundnut oil
August 2009
Crude groundnut oil was obtained by solvent extraction from groundnut seeds and refined. The crude and refined oils were then analyzed. The results obtained show that the acid value decreased from 2.890 to 0.420 mg/KOH. Free fatty acid decrease after refining from 2.82 to 2.02%; phospholipids decreased from 23.11 to 5.53%; copper content decreased from 0.37 to 0.0361% and iron decreased from 3.98 to...
Assessment of electrical energy use efficiency in Nigeria food industry
August 2009
This study examined various patterns of energy consumption; it identified the sources of energy wastage, and assessed the effectiveness of the strategies that were employed to reduce energy waste in the food companies. This was with a view to recommending policy measures that would enhance effective electrical energy savings in the industry. Random sampling technique was used to select the food companies in...
Simultaneous effect of divalent cation in hydrolyzed cassava starch medium used by immobilized yeast for ethanol production
August 2009
Response surface methodology was adopted in a central composite design to optimize ethanol production from cassava starch hydrolysate medium. Starch hydrolyzate was prepared from TMS 98/0581, a genetically developed cassava mosaic disease-resistant variety. The yeast whole cell, Saccharomyces pastorianus, a lager brewing strain (726 x 106 cells/ml, 98.78% viability) and fungamyl and termamyl...
The nutritional composition, sensory evaluation and microbiological studies of fish cake made from shrimp bycatch
July 2009
This study reports on the nutritional composition, sensory evaluation and microbiological studies of fish cake made from shrimp bycatch. The yield of mince from the bycatch was 80.26% mince; 10.21% residue and 9.53% loss. The mince proximate composition was 66.32% moisture; 20.08% protein; 3.45% lipid and 3.93% ash. The proximate composition of the raw fish cakes was 64.40% moisture; 19.13% protein;...
Assessment of vitamin A content and sensory attributes of new sweet potato (Ipomoea batatas) genotypes in Ghana
July 2009
A study was conducted to assay the vitamin A contents of the leaves and roots of twenty four (24) newly bred sweet potato varieties and also assess the sensory attributes of the roots. Four months old genotypes of sweet potato leaves and roots were obtained from Fiaso, in the Brong Ahafo Region of Ghana, and were analysed using the Reverse Phase HPLC techniques for their α –, ß– and total...
Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented peanut milk (PM) and skim milk (SM) products
June 2009
Survivability of Bifidobacterium pseudocatenulatum G4 in fermented peanut milk (PM) and skim milk (SM) directly or supplemented with fructooligosacharide (FOS) and human grade yeast extract was evaluated under refrigeration and 25°C for a period of 2 weeks. During the study period, the development of lactic acid and short chain fatty acids (acetic, propionic and butyric) were also examined. The...
Effect of period of steaming and drying temperature on chemical properties of cashew nut
June 2009
This study investigated effect of period of steaming (20, 30 and 40 min) and drying temperature (50, 60 and 70°C) on the chemical properties of cashew nut. The nuts were packaged in glass bottle, polyethylene bag and plastic bottle and stored under ambient condition (28 ± 3°C) for 12 weeks. The samples were analyzed immediately after drying and at two weeks interval during storage for chemical...
Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L)
June 2009
The nutrient composition, antinutritional factors and microflora in spontaneously fermenting maize flour fortified with bambara groundnut were examined over a period of 72 h. Titratable acidity as well as pH changes was obtained at 12 h interval during fermentation by adventitious microorganisms present in the fortified product. Results obtained showed that microflora gradually changed from gram negative...
Scoparia dulcis protects against Trypanosoma brucei-induced immunosuppression in experimentally infected rabbits
June 2009
The present paper summarizes our findings on the effect of Scoparia dulcis on the population of immune cells during a 28 day experimental Trypanosoma bruceiinfection in rabbits. The result obtained showed that infection resulted in an initial rise in both total white blood cells (WBC) and the absolute number of circulating lymphocytes followed by a progressive decrease in total WBC and all WBC...
Adsorption isotherm modeling of soy-melon-enriched and un-enriched ‘gari’ using GAB equation
May 2009
Fresh samples of soy-melon enriched and un-enriched (control) “gari” (afermented, dewatered and toasted granule from cassava) widely consumed all over West Africa and in Brazil, were prepared and used to determine their sorption isotherms. The sorption isotherms were determined within a range of water activities of (0.20 - 0.92) at three different temperatures of 20, 30 and 40oC using the static...
Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-carotene
May 2009
This study aimed at demonstrating the stabilizing effect of up to 0.4% (wt/wt flour) of rosemary spice (Rosemarinum Officinalis L.) in a flour-based protein-rich product intended for young children. The flour was made of full-fat soya flour, meat (beef) powder, and carrot flour as β-carotene source. Analysis was done for proximate composition, β-carotene content, microbial load and sensory...
Bioavailability from electrolytic and reduced iron in humans is enhanced by NaFe-EDTA and vitamin A in corn and wheat flours. Effect of serum retinol status
May 2009
The objective was to evaluate in vitro and in vivo of the effect of NaFe-EDTA and vitamin A on iron solubility and absorption from corn and wheat breads fortified with electrolytic or reduced iron. Subjects (178) were randomly selected to receive breads containing electrolytic or reduced iron, NaFe-EDTA and a combination of one elemental iron and NaFe-EDTA. One meal also included vitamin A...
Full Length Research Paper Chemical, functional and sensory properties of roasted bambara groundnut (Vigna subterranean L. Verdc) and cooking banana (Musa spp., ABB genome) weaning diet
May 2009
The cooking banana and bambara ground nut were processed into flour, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 respectively and chemical, functional and sensory properties were evaluated. The protein contents of formulated samples were significantly higher than ogi, but lower than nutrend (p < 0.05). Also, the energy values of CBR4 (384.4 ± 0.3 kcal.) was significantly lower...
Promotion of coconut in the production of yoghurt
May 2009
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation using starter cultures. The results obtained show that the pH of the various products ranged from 4.2 - 4.4. The acceptability of the yoghurt produced was investigated in a sensory evaluation study. The sensory evaluation study of the samples indicated that yogurt produced from skimmed cow milk did not differ from...
Effects of two processing methods on some nutrients and anti-nutritional factors in yellow yam (Dioscorea cayenensis)
April 2009
Raw and processed tubers from eight genotypes of yellow yam (Dioscorea cayenensis) were evaluated for their contents of iron, zinc, calcium, phosphorus, total carotenoids, vitamin C, phytic acid and tannin. The mean values obtained (in mg/kg on dry weight basis) were 7.2 for iron, 9.2 for zinc, 169.3 for calcium, 1331.3 for phosphorus, 181.8 for phytate and 353.6 for tannin. Similarly, 6.31 µg/g of...
A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana
April 2009
The role of fruits and fruit juices in nutrition and health cannot be overemphasized. And as consumers look for better quality of fruits with regard to certain characteristics, new varieties are coming up to meet demand. It is against this background that this present study was carried out to assess the quality of MD2 pineapple variety with respect to the other varieties on the Ghanaian market....
Microbiological and physicochemical analysis of different UHT milks available in market
April 2009
The aim of the study was to diagnose physiochemical, microbiological, sensorial changes and to differentiate the milk collection systems of the commercial milk market competitor during storage of 12 weeks. The parameters used for physicochemical analysis are; sedimentation, solids non fats (SNF), fat and protein %, total titratable acidity and pH and for microbiological analysis; total plate,...
Evaluation of mineral content and functional properties of fermented maize flour blended with bambara groundnut (Vigna subterranean L)
April 2009
The mineral content, essential amino acids and selected functional properties of composite blend of maize flour (MF) and boiled bambara groundnut flour (BGF) in the ratio 70:30 w/w were investigated using standard processing technique. Results obtained showed that maize flour blended with 30% bambara groundnut in addition to germination significantly improved the mineral and amino acids profile of the...
Effect of dry and wet milling processing techniques on the nutrient composition and organoleptic attributes of fermented yellow maize (Zea mays)
April 2009
The Study compared the chemical composition and sensory attributes of fermented yellow maize (Zea mays) processed by two methods. The grains were divided into two equal portions and fermented for 48 h. One portion was drained, sun-dried, dry-milled and subdivided into two equal parts: one was unsieved-dried-milled flour (UDM) and the other was sieved-dried-milled flour (SDM). The second portion of the...
Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties
March 2009
Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment. The fermented pulp was sieved and mechanically milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the ‘fufu’ flours were...
Trials towards reduction of fungal growth and aflatoxin G1 production in Arabic coffee using different additives
March 2009
Thirty samples of coffee beans were collected from different places of Jeddah, Saudi Arabia to determine and identify fungal population. Twenty six species belonging to 7 genera were isolated using potato dextrose agar (PDA) and malt extract agar (MEA) media at 28°C. The most prevalent genera were Aspergillusand Penicillium. Aspergillus was present in 73 and 100% of the samples...
Antibacterial effects of extracts of Ocimum gratissimum and piper guineense on Escherichia coli and Staphylococcus aureus
March 2009
The upsurge in the prevalence of side effects of many synthetic antimicrobial agents and incidence of multidrug resistant bacteria has spurred scientists on the research for plant based antimicrobial of therapeutic potentials. Ocimum gratissimum and Piper guineense present such potential of high medicinal value. These plants are used in Nigeria traditionally as condiments and for...
Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages
March 2009
Time stability and mineral content of some Nigerian packet fruit juices, concentrate and local beverages (sobo drink, kunnu drink, pito and burukutu) were determined. The pH of the beverages was fairly stable throughout the 15 days the experiment lasted. The acid contents were within suitable range for human consumption and ranged from 0.041 M – 0.205 M. The...
Physical and nutritive properties of fermented cereal foods
February 2009
Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges (and gels) are important staple food items for people of the West African sub- region and are also important weaning foods for infants. The qualities of these foods are measured in terms of their nutritive values evidenced in the biochemical properties and the textural characteristics. These...
Evaluation of physical and sensory properties of Iranian Lavash flat bread supplemented with precipitated whey protein (PWP)
February 2009
Flat bread is the main staple food for most Iranians and Lavash is commonly consumed flat bread. In this investigation, the effects of addition of precipitated whey protein (PWP) and fermentation time on the physical properties and sensory characteristics of Lavash breads were studied. Dough were prepared with four substitution levels of PWP (25, 50, 75 and 100%, instead of water used for dough making) and...
Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler’s hygience in Ibadan and Lagos, Nigeria
February 2009
This study reports the hazard analysis critical control points (HACCP) and microbiological qualities of seafood products as affected by hygiene of handlers in Ibadan and Lagos, Nigeria. Seafood products were purchased at four different processing plants, two each from Ibadan and Lagos. This study consisted of observing the raw materials, water used, the utensils used and the environment, monitoring all...
Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria
February 2009
Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria The nuts were cleaned, sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were drained, dried in an oven and ground into flour. The flour samples were passed through a 45 μm mesh size sieve. The flour was analyzed for proximate composition and some functional...
Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends
February 2009
The complementary blends of maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) were stored for a period of 12 weeks. The maize grains were malted by subjecting it to cleaning, washing, steeping, sprouting, drying, desprouting, milling and packaging. A portion of the maize flour was blended with soybean flour at the ratio of 70:30 (malted maize flour: soybean flour; unmalted maize flour:...
Effect of processing conditions on cyanide content and colour of cassava flours from West Africa
January 2009
The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphe-noloxidase (PPO), peroxydase (POD) and linamarase activities were assessed. The processing of cassava in lafu and improved flour proved superior for producing safe and white non-fermented and fermented...
Growth of Lentinus squarrosulus (M.) Singer on sawdust of different tropical tree species
January 2009
Lentinus squarrosulus (Mont.) Singer was cultivated on the sawdust of five economic tropical tree species, Chlorophora excelsa, Celtis zenkeri, Gueracedrata, Nesogordenia papaverifera and Brachystegia nigerica, collected during processing at the sawmill. The highest yield of dry fruiting bodies (16.17 ± 1.25 g) was observed on B....
The influence of cultural and physical conditions on the antimicrobial activity of bacteriocin produced by a newly isolated Bacillus megaterium 22 strain
January 2009
Bacillus megaterium 22, a soil isolate, produced a bacteriocin that exhibited a broad range of inhibitory activity against food-spoilage microorganisms includingSalmonella typhimurium and Staphylococcus aureus. The antimicrobial activity peaked at the early stationary phase. De Man Rogosa Shrarpe (MRS) was the best medium for bacteriocin production, where growth of B....
Nutritional evaluation of four optimized cassava-based complementary foods
December 2008
Complementary foods were formulated and their nutritional composition analyzed from three yellow and one white cassava varieties. The composites were analyzed for proximate, mineral, fatty acids and amino acids. The mean values for the proximate composition of the diets are moisture (41.4 g kg-1) wet weight, ash (47.4 g kg-1), crude protein (145.8 g kg-1), crude fat (106.7 g kg-1), crude fiber (21.1 g kg-1),...
Effect of deep frying on furazolidone anticoccidial drug residues in liver and muscle tissues of chicken
December 2008
This study investigated the effect of deep frying (210oC/15 min) on furazolidone residues in liver and muscle tissues of chicken. Furazolidone was administered (2 mg/kg body weight) orally to chicken daily for five days. The hens were then sacrificed at 1, 5, 24 168 and 264 h after treatment stopped and liver and muscle tissue samples obtained. The samples were deep fried, blended with distilled water and...
Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions
October 2008
The degree of fermentation and incidence of contaminating fungi were determined in 90 raw cocoa bean samples. Excessive moisture content and low percentages of brown beans are recorded in cocoa samples from Soubré and Alépé, corresponding to maximum value of percentages of purple, mouldy and insect infested beans. Differences in mould counts were detected in cocoa beans according to the...
Extraction performances of polar and non-polar solvents on the physical and chemical indices of African breadfruit (Treculia africana) seed oil
October 2008
The physical and chemical indices of African breadfruit (Treculia Africana) seed oil extracted with polar (isopropanol, Hexane and butanol) and non polar (Acetone) solvents were investigated. The oil (19.85%) and energy contents 452.35 (Kcal) suggest that African breadfruit seeds are a high-energy food. The yields were significantly (P ≤ 0.05) different with hexane extracted (non-polar solvent) oil...
Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro
September 2008
Kokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for proximate and sensory qualities. Increase in substitution ratio produced kokoro with higher nutritional content (28.46 and 35.10 percent protein for those made from 1:9 substitution ratio respectively). Increase in...
Page 19 of 20, showing 50 records out of 976 total, starting on record 901, ending on 950
Advertisement
Advertisement
