Visual defects among consumers of processed cassava (gari)
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Some traditional Algerian products from durum wheat
Foods derived from durum wheat play an important role in the diet of the Algerian people, this is attributed to the semiarid climate favourable for the cultivation of this staple cereal crop. Flat bread, pasta, couscous and frik are the most common products made from durum wheat in Algeria. It is also used to produce various kinds of traditional cakes. All these products are the major products made from durum wheat in...
Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage
The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour,...
Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin
The objective of this research was to evaluate the effects of different amounts (0, 1, 2.5 and 5%) of inulin on the physical, chemical and rheological properties of pasta dough. The results show that increasing the percentage of inulin, caused decrease in dough development time, dough stability, farinograph quality number, energy, resistance to extension as well as dough elasticity, while water absorption increased. The...
Effect of moisture content on selected physical properties of shea kernel of varying slice thickness
Bulk density, kernel density, particle porosity and shrinkage of sheanut krnel slices were determined as a function of moisture content and slice thickness in order to establish preliminary design parameters for drying in an indirect solar dryer. Solid density increased linearly while bulk density decreased non-linearly during drying as the moisture content decreased from 150 to 5 %d.b. The porosities of the kernels...
Hygienic and sanitary evaluation of minimally processed vegetables sold in public fairs in the Western Region of Paraná State, Brazil
The microbiological quality of minimally processed vegetables sold in the public fairs of the numerous towns in the Western Region of Paraná State, Brazil, was studied. Lettuce, salad rocket, cabbage and chicory randomly collected were sent to the Food Analysis Laboratory (Lanali) in Cascavel, Brazil. The vegetables were analyzed for total and thermotolerant coliforms, aerobic mesophilic bacteria and Salmonella...
Screening, identification and antagonistic activity of halo stable Bacillus sp. Mk22 used as probiotic in Penaeus monodon Fabricius, 1798
The research of probiotics for aquatic animals is increasing with the demand for environmental friendly aquaculture. Most attempts to propose probiotic have been undertaken by isolating and selecting strains from saltpan environment. 16S rRNA gene sequencing showed that strain Bacillus sp. Mk22 (accession number: JF794553) was gram positive, had rod shape and was 937 nm in size. The isolated strain that was applied to...
Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies
Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between...
Heavy metal content in mixed and unmixed seasonings on the Ghanaian market
Human exposure to some heavy metals through consumption of various seasonings in some Ghanaian markets was evaluated. The heavy metals considered were iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd), lead (Pb) and mercury (Hg). The levels of iron (Fe) , zinc (Zn), copper (Cu), cadmium (Cd) and lead (Pb) in a total of twenty two (22) mixed and unmixed seasonings were determined using flame atomic absorption...