March 2017

Factors associated with poor food safety compliance among street food vendors in the Techiman Municipality of Ghana

This study assessed various factors associated with poor compliance of street food vendors to safety measures in the Techiman Municipality with emphasis on the World Health Organization’s five keys to safer food policy. Two sets of questionnaires were designed to collect data from 150 respondents (140 food vendors and 10 officials of the Environmental Health and Sanitation Agency) in the Techiman Municipality....

Author(s): Akuu Joshua Amaami, Danyi Dominic and Dapaah Collins

March 2017

Effect of extraction techniques on the quality of coconut oil

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil...

Author(s): Nurah Tijani Oseni, WMADB Fernando, Ranil Coorey, Isona Gold and Vijay Jayasena

March 2017

Antioxidant potential use of bioactive peptides derived from mung bean hydrolysates (Vigna Radiata)

The antioxidant activity of bioactive peptides obtained from hydrolyzed mung bean (Vidna radiata) grown in Espinal Tolima was evaluated. Alkaline hydrolysis was performed with 1 N NaOH. Mung bean protein concentrate obtained was 82%. The enzymatic hydrolysis was performed using a randomized block design, with commercial enzymes: Alcalase®, trypsin® and Flavourzyme®. The kinetics of the hydrolysis degree (DH)...

Author(s): Carlos M. Guerra A., Walter Murillo and  Jonh J. Méndez A.

March 2017

Effect of processing on proximate and mineral composition of black climbing (P. coccineus L.) bean flour

The objective of this study was to determine the effect  processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The...

Author(s): Mengistu Tadesse Mosisa