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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
Issue:
Volume 6, Issue 4, July 2017
Pages:
149-157
Received:
7 April 2017
Accepted:
20 April 2017
Published:
7 June 2017
Abstract: The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.
Abstract: The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), ...
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Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
Aminah Myriah Mason,
Meijun Yi,
Jing Kong,
Michael Rickaille,
Xingping Yang,
Zhifang Yu
Issue:
Volume 6, Issue 4, July 2017
Pages:
158-166
Received:
11 April 2017
Accepted:
24 April 2017
Published:
7 June 2017
Abstract: Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded, which also had significant color change after 5 days of storage. Aerobic bacterial count and Total coliform bacteria for all cultivars increased as storage time extended, to less than 5.0 Log10 CFU/g and 4.0 Log10 MPN/100g respectively with no visible symptoms of decay. The slight changes in quality characteristics (color, firmness, Soluble Solids Content (SSC), pH, juice leakage, weight loss) of fresh-cut Qilin, Heimeiren and Texiaofeng cultivars during storage, suggest that these cultivars are better suited for fresh-cut. Microbial quality, respiration rate, juice leakage and weight loss are key indices in determining the suitability of watermelon cultivars for fresh-cut purposes.
Abstract: Changes in quality, physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin, Heimeiren, Texiaofeng, 8424 seeded and Jingxin #1), stored for 5 days at 5°C were investigated. High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingx...
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Identification and Characterization of a Bacteriocin-Like Substance, Produced by Leuconostoc mesenteroides, as a Bio-Preservative Against Listeria monocytogenes
Hai Chi,
Xueying Li,
Zhen Kuang,
Xianshi Yang
Issue:
Volume 6, Issue 4, July 2017
Pages:
167-171
Received:
27 June 2017
Published:
27 June 2017
Abstract: By conducting a systemic screening from Chinese traditional Tofu, a bacteriocin producer with broad antimicrobial spectrum was found. The producer was identified by 16S rDNA sequencing, and it was identified as Leuconostoc mesenteroides. The producer possessed typical bacteriocin traits, such as be heat-stable and proteinase-labile. Its inhibition spectrum contained many distantly related genera of Firmicutes, comprising most lactic acid bacteria (LAB) as well as problematic species of Bacillus, Listeria and Staphylococcus. In addition, the bacteriocin producer showed significantly inhibition effects on controlling Listeria monocytogenes in milk. Taken together, the results indicate that this is a novel and potent bacteriocin from Leu.mesenteroides and that its very broad inhibition spectrum can be use in food preservation as well as in infection treatments caused by Gram-positive pathogens.
Abstract: By conducting a systemic screening from Chinese traditional Tofu, a bacteriocin producer with broad antimicrobial spectrum was found. The producer was identified by 16S rDNA sequencing, and it was identified as Leuconostoc mesenteroides. The producer possessed typical bacteriocin traits, such as be heat-stable and proteinase-labile. Its inhibition ...
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An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations
Stephen W. Kisembe,
Patrick S. Muliro,
Joseph W. Matofari,
Bockline O. Bebe
Issue:
Volume 6, Issue 4, July 2017
Pages:
172-174
Received:
22 April 2015
Accepted:
8 July 2015
Published:
29 June 2017
Abstract: Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value chain. The results showed that traditional processing of camel meat had a significant effect on the nutritional composition. The mean values for crude protein, crude lipids and free fatty acid at the different nodes of the value chain were significantly different at P<0.05% level. The crude protein increased significantly (P<0.05) from 25.26% at production to 49.68% and 48.07% at processing and marketing respectively. There was a significant increase in crude lipids between production (1.18%) and processing (22.04%) nodes of the value chain. However, the increase at marketing (24.01%) was not significant. There was a significant increase (P<0.05) in free fatty acid (FFA) level from 0.2% at production to 0.73% at processing relative to 0.98% at marketing node of the value chain. Processing of camel meat into Nyirinyiri improves the nutrient composition especially, the protein and fat thus making it nutrient dense. The study revealed that camel Nyirinyiri is of high nutritional quality and therefore could be of great relevance to food security and income for the pastoral processors.
Abstract: Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value cha...
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Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria
Quadri J. A.,
Ojure M. A.,
Edun B. T.
Issue:
Volume 6, Issue 4, July 2017
Pages:
175-180
Received:
12 June 2016
Accepted:
22 June 2016
Published:
12 July 2017
Abstract: The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, ‘Ata Paki’ contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B2 in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for “atomboro” was rated 75, 65 and 85 percent while “tutu” rated 60, 80 and 65 percent and “ata-paki” rated 70, 70, 60 percent respectively which shows that “atomboro” is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.
Abstract: The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC ...
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Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
Augustin Goudoum,
Ndomche Anne Makambeu,
Armand Abdou Bouba,
Martin Benoît Ngassoum,
Carl Moses Mbofung
Issue:
Volume 6, Issue 4, July 2017
Pages:
181-186
Received:
24 May 2017
Accepted:
6 June 2017
Published:
13 July 2017
Abstract: The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.
Abstract: The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture conte...
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