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Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour
Nwanekezi Emmanuel C.,
Ubbaonu Collins N.,
Arukwe Dorothy C.
Issue:
Volume 2, Issue 3, August 2017
Pages:
73-79
Received:
10 April 2017
Accepted:
21 April 2017
Published:
15 June 2017
DOI:
10.11648/j.ijfsb.20170203.11
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Abstract: The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.
Abstract: The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sp...
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Occurrence of Filamentous Fungi in Human Milk, Infant Formula and Milk-Based Products for Young Children Nutrition
Karina Merini Tonon,
Mercedes Gabriela Ratto Reiter,
Geovana Dagostim Savi,
Vildes Maria Scussel
Issue:
Volume 2, Issue 3, August 2017
Pages:
80-86
Received:
12 May 2017
Accepted:
26 May 2017
Published:
10 July 2017
DOI:
10.11648/j.ijfsb.20170203.12
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Abstract: The safety of foods (human milk-HM; infant formula-IF; milk-based products-MBPs) aimed for children nutrition (from birth to 5 years old) through filamentous fungi & yeasts were investigated (n = 158). Their analysis followed the ISO 6611: 2004 recommended for total load (isolation & enumeration) in milk and dairy products. The occurrence of filamentous fungi & yeasts was observed in 29, 51 and 60% of the HM (n = 98), IF (n = 45) and MBP (n = 15) samples surveyed. Fungi isolated present counts above 102 CFU/g and yeasts higher (> 104CFU/g). Aspergillus, Penicillium and Thichoderma genera were identified in all the three sample types at percentages of 100/13/9%, 78/11/22% and 32/39/25% for IF, MBP and HM samples, respectively, being Aspergillus the most isolated, especially in the IF samples. Despite deterioration that can cause, the presence of filamentous fungi in HM and other infant foods, can enable mycotoxins production as long as toxigenic species are present which are hazardous for babies.
Abstract: The safety of foods (human milk-HM; infant formula-IF; milk-based products-MBPs) aimed for children nutrition (from birth to 5 years old) through filamentous fungi & yeasts were investigated (n = 158). Their analysis followed the ISO 6611: 2004 recommended for total load (isolation & enumeration) in milk and dairy products. The occurrence of filame...
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Pancake Formulations Based on Plantain Flour (Musa AAB)
Ngoh Newilah Gérard Bertin,
Nafack Tsazeu Judicael Boris,
Tembe Tembe Jonas,
Nkouandou Mama,
Ngombi Ngombi Eric,
Asseng Charles Carnot
Issue:
Volume 2, Issue 3, August 2017
Pages:
87-96
Received:
1 June 2017
Accepted:
19 June 2017
Published:
26 July 2017
DOI:
10.11648/j.ijfsb.20170203.13
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Abstract: In order to contribute to the reduction of postharvest losses of bananas and plantains and to diversify uses of plantain in Cameroon, flours obtained from a local plantain cultivar (Big ebanga) were used for pancakes production. The results of physicochemical parameters of flours varied significantly (P < 0.05). In addition, the optimization of pancakes formulation enabled to retain three most appreciated preparations by consumers. Formulations were differently encoded, depending on their composition. They were further added to the conventional one based on wheat flour, also encoded, and the four products were submitted to a sensory evaluation gathering 72 tasters. They gave their valuation on the colour, taste, texture, aroma and the overall quality of each product following a hedonic scale of 9 points: 9 (I like extremely) to 1 (I don’t like). Statistical analyses show that product 430 (made of 100% wheat flour) indicated an overall average appreciation of 7.29 while the product 136 (made of 100% of plantain flour) has an overall average rating of 6.76. After ANOVA, DUNCAN test showed no significant difference between the overall quality of product 430 and product 136. This study clearly indicates that plantain flour can be used for the preparation of pancakes that meet consumer’s expectations.
Abstract: In order to contribute to the reduction of postharvest losses of bananas and plantains and to diversify uses of plantain in Cameroon, flours obtained from a local plantain cultivar (Big ebanga) were used for pancakes production. The results of physicochemical parameters of flours varied significantly (P ...
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Toxic Effects of Coralene Red XF and Remazol Red RR Textile Dyes on Liver and Kidney in Mice
Mohammad Farhadur Rahman,
Nargish Jahan Ara,
Bishnu Pada Dey,
Mohammad Zakir Sultan
Issue:
Volume 2, Issue 3, August 2017
Pages:
97-102
Received:
18 June 2017
Accepted:
29 June 2017
Published:
31 July 2017
DOI:
10.11648/j.ijfsb.20170203.14
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Abstract: Adulterated food is a silent killer. Dishonest traders used textile dyes as adulterant in different foods as unethical practices. Moreover, textile industries also throw waste dye as effluent in ground water. In this study, we investigated the toxic effects of two textile dyes Coralene Red XF and Remazol Red RR by in vivo experiments in mice. Mice were administered Coralene Red XF and Remazol Red RR textile dyes at a single oral dose of 0.04g/kg daily for 21 days to observe any toxic effect of those dyes in mice. The toxic effects were evaluated by measuring the serum activity of aspartate amino-transferase (AST), glutamate pyruvate transaminase (ALT), serum total bilirubin (STBI), serum creatinine (SCR), serum urea (SUR) and histopathology of liver and kidney. The levels of AST, ALT, STBI, SUR and SCR were found to be increased by both Coralene Red XF and Remazol Red RR. Histopathological examination of liver showed inflammatory atypia of hepatocytes and inflamation also observed in kidney.
Abstract: Adulterated food is a silent killer. Dishonest traders used textile dyes as adulterant in different foods as unethical practices. Moreover, textile industries also throw waste dye as effluent in ground water. In this study, we investigated the toxic effects of two textile dyes Coralene Red XF and Remazol Red RR by in vivo experiments in mice. Mice ...
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