July 2012

The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria

  Catfish (Clarias buthupogon) was treated with 10% w/w NaCl and 15% w/w NaCl with or without the addition of spices (1% w/w garlic powder and 1% w/w red pepper) and allowed to ferment naturally and at room temperature (28 ± 2°C) for two weeks. Bacterial, chemical and sensory analyses were carried out on the unfermented non-salted and fermented salted samples of the fish species. Results...

Author(s): C. F. Ezeama and E. J. Udoh

July 2012

Production of tofu from blends of soybean (Glycine max Merr) and sesame seed (Sesamum indicum)

  Tofu was produced from blends of sesame seed (Sesamum indicum) and soybean (Glycine max Merr) and the quality attributes were assessed. Soybeans and sesame seeds of selected quality were used singly or in blend viz., 100% soybean, soybean:sesame blend at 70:30, 50:50 and 100% sesame. Soybean was soaked, dehulled and parboiled to soften the beans, while sesame seed was soaked overnight. The samples were...

Author(s):   Ifesan, Beatrice Olawumi T. and Oguntoyinbo, Oladotun Olakanmi  

July 2012

A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat

  The meat of the giant African snail (Achatina achatina) was preserved utilising solar drying, tray drying, and traditional hot air/smoking method. The study compared the effectiveness of the three drying methods on the basis of the nutritional, microbiological and sensory attributes of the dried snail samples. In addition, the cost and operational requirements of the three dryers were evaluated. Results...

Author(s): Felix Narku Engmann, , William Otoo Ellis, Victoria P. Dzogbefia, Ma Yong-Kun, Ernest Abano, , and John Owusu,