-
Evaluation of Quality Characteristics of Soy Fortified Wheat-Cassava Composite Bread
Oluwatoyin Oluwole,
Olubunmi Ibidapo,
Olajumoke Odediran,
Sulaimon Kosoko,
Samuel Owolabi,
Adetutu Adeyoju,
Joy Onyibe,
Deborah Ibekwe
Issue:
Volume 2, Issue 2, May 2017
Pages:
38-42
Received:
24 January 2017
Accepted:
21 February 2017
Published:
10 April 2017
DOI:
10.11648/j.ijfsb.20170202.11
Downloads:
Views:
Abstract: Preliminary studies of proximate composition, physical characteristics and sensory properties of bread formulated from blends of Soy protein isolate (SPI), High Quality Cassava Flour (HQCF) and wheat flour (WF) were carried out. Soy protein isolate and HQCF were used to replace wheat flour at 10, 15 and 20%. Proximate, physical characteristics were carried out using standard analytical procedures. The developed bread samples were subjected to sensory analyses using a 9- point Hedonic scale. Data obtained were subjected to Analysis of Variance ANOVA and means separated by Duncan Multiple Range test. Results showed that the 20% soy protein isolate fortified samples improved protein content of the bread sample (16.54%) than that of 15% fortified samples. It ranged from 4.69-16.54%. There was a significant increase in all the soy protein isolate fortified samples compared to the control sample that was not fortified with soy protein isolate. The soy protein fortified bread samples had higher loaf weights than the cassava bread. It ranged from 262.5g -287g, while a significant reduction (p<0.05) existed in the loaf volume and specific loaf volume of the soy fortified bread with increased level of soy protein isolate and cassava flour inclusion. It ranged from 600 -1000 cm3 and 2.23 -3.73cm3/g respectively. The mean sensory scores obtained revealed that all the fortified bread samples had acceptable loaf appearance, crust colour, crumb colour, texture and taste significantly comparable to those of non fortified bread. However, there was a slight significant difference in the overall acceptability of the fortified bread (6.80 and 6.40) to those of non fortified samples with the highest score of 7.13. Thus, composite blends of soy protein isolate and wheat flour up to 15% could be adopted as a means of supplementation without significant impairment of overall acceptability.
Abstract: Preliminary studies of proximate composition, physical characteristics and sensory properties of bread formulated from blends of Soy protein isolate (SPI), High Quality Cassava Flour (HQCF) and wheat flour (WF) were carried out. Soy protein isolate and HQCF were used to replace wheat flour at 10, 15 and 20%. Proximate, physical characteristics were...
Show More
-
The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk
Issue:
Volume 2, Issue 2, May 2017
Pages:
43-50
Received:
16 December 2016
Accepted:
29 January 2017
Published:
12 April 2017
DOI:
10.11648/j.ijfsb.20170202.12
Downloads:
Views:
Abstract: Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.
Abstract: Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natu...
Show More
-
Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda
Fildaus Nyirahabimana,
Placide Uwimana
Issue:
Volume 2, Issue 2, May 2017
Pages:
51-55
Received:
4 February 2017
Accepted:
18 February 2017
Published:
14 April 2017
DOI:
10.11648/j.ijfsb.20170202.13
Downloads:
Views:
Abstract: In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardiovascular disease, some chronic diseases, and cancer risks. The main study’s objective was to determine the caffeine content in tea samples from different tea growing regions of Rwanda in order to identify the region that has tea with the highest amount of caffeine. This may help in classifying the tea regions and tea quality in Rwanda according to their amount of caffeine. In this study, eleven samples were obtained from National Agriculture Export development Board (NAEB). Extraction of the caffeine was done using hot water. Quantification of caffeine from tea samples was accomplished by using high-pressure liquid chromatography (HPLC); the mixture of methanol (20%), deionized water (79%) and acetic acid (1%) [(20:79:1)] was used as HPLC’s mobile phase. The tea sample grown at Rubaya tea growing region was obtained to have the highest caffeine quantity of 802.927±40.04 ppm. This was followed by tea grown at Nyabihu which contained caffeine quantity of 798.937±19.74 ppm. The least caffeine quantity was obtained in tea sample taken from Shagasha region with caffeine quantity of 476.128±97.05. Our results indicated that the caffeine content from tea growing regions in Rwanda had a range from 476.128±97.05 to 802.927±40.04 ppm, also had different tea quality.
Abstract: In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardio...
Show More
-
Medical Significance of CoQ10 and Its Enhanced Production Using Potential Producer Microorganisms
Mushimiyimana Henriette,
Mukama Omar,
Ndikubwimana Jean De Dieu,
Mukasekuru Marie Rose,
Xiao-Dong Gao,
Bemena Léo
Issue:
Volume 2, Issue 2, May 2017
Pages:
56-66
Received:
20 March 2017
Accepted:
27 March 2017
Published:
15 April 2017
DOI:
10.11648/j.ijfsb.20170202.14
Downloads:
Views:
Abstract: Coenzyme Q10 is a polyphilic molecule resembling to vitamin structure. In the cell, CoQ10 is produced from hydrophobic isoprenoid chain conjugation with benzoquinone ring. Naturally, various ubiquinone (UQ) can be produced by yeast and microorganisms and present in human as CoQ10. It plays a critical role in human health given its use as medicine, dietary supplement and in cosmetics. Currently, CoQ10 biosynthesis is highly studied due to its critical contribution in the electron transport chain and cellular respiration which produces energy in the form of ATP. It has antioxidant activity and highly used as supplement to human with various diseases depicting high need on the market. Its high scale production is based on engineering of natural producing strains through putative techniques of metabolic engineering including mutagenesis and/or metabolic pathways modification followed by fermentation strategies optimization. Escherichia coli and Saccharomyces cerevisiae are the most used and genetically optimized. However, to date, more other strains such as Sphingomonas sp., Agrobacterium sp., and Rhodobacter sphaeroides are entirely explored with significant improvement and utility since their CoQ are similar to that produced in humans. This review will first focus on strategies used to improve CoQ10 yield with the use of preferred genetic engineering of potent strain producers and culminate with pointing out the latest medical significance of CoQ10 in light of its deficiency towards advocating its use in mitigating mitochondrial associated dysfunction, neurodegenerative and cardiovascular diseases.
Abstract: Coenzyme Q10 is a polyphilic molecule resembling to vitamin structure. In the cell, CoQ10 is produced from hydrophobic isoprenoid chain conjugation with benzoquinone ring. Naturally, various ubiquinone (UQ) can be produced by yeast and microorganisms and present in human as CoQ10. It plays a critical role in human health given its use as medicine, ...
Show More
-
Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits
Ibidapo Olubunmi Phebean,
Ogunji Akinyele,
Akinwale Toyin,
Owolabi Folasade,
Akinyele Olabisi,
Efuribe Nnenna
Issue:
Volume 2, Issue 2, May 2017
Pages:
67-72
Received:
24 January 2017
Accepted:
25 February 2017
Published:
24 May 2017
DOI:
10.11648/j.ijfsb.20170202.15
Downloads:
Views:
Abstract: Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 and 80:10:10 and 75:15:10. The biscuits were analyzed for their physical properties, proximate and carotenoids composition and sensory properties. Results revealed a significant differences (p < 0.05) were observed in moisture, crude protein, crude fat, ash and carbohydrate contents of the biscuit samples. The protein content of the samples varied significantly (p > 0.05) with increasing levels of cowpea flour. It ranged from 9.27- 10.06% with the control sample (A) having the lowest value, while the sample (E) with 15% cowpea flour inclusion having the highest value (10.05%). Significant differences (p > 0.05) existed in the crude fibre content of the enriched and control biscuit samples. The fat content of biscuits varied significantly p < 0.05 ranging from 15.45 and 19.81%. A significant reduction (p < 0.05) was observed in the carbohydrate content, which ranged from 60.61% to 68.803% with the highest value in the control sample and the lowest value in sample D (80% wheat flour; 10% of cowpea flour and 10% carrot powder). A significant increase (p > 0.05) was observed in the carotenoids content of the biscuit samples as the level of carrot powder inclusion increased. It ranged from 1.54- 7.5 mg/kg with the highest value found with the 10% carrot powder inclusion while the lowest value was found in the control sample. The mean sensory scores revealed that there were no significant differences (p > 0.05) in all the sensory attributes evaluated. The study showed that value added biscuits can be produced using carrot powder and cowpea flour to enrich biscuits that is capable of increasing the protein and carotenoids contents which can help in ameliorating protein malnutrition and vitamin A deficiency.
Abstract: Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 a...
Show More
