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Potential of Soaking and Sun-Drying in Detoxifying Toxic Cassava Root Tubers
Morgan Andama,
Julius BunnyLejju,
Benson Oloya
Issue:
Volume 2, Issue 4, November 2017
Pages:
103-105
Received:
1 July 2017
Accepted:
13 July 2017
Published:
9 August 2017
DOI:
10.11648/j.ijfsb.20170204.11
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Abstract: Root tubers of cassava (Manihot esculenta Crantz) have cyanogenic glucosides which liberate hydrogen cyanide (HCN) on hydrolysis in quantities that can be toxic to humans. As a result, several techniques have been used to detoxify the tubers including among others, soaking, sun-drying and fermentation which has been found to be the most effective. However, fermentation is associated with the growth of potentially mycotoxigenic moulds (fungi) which compromise the quality of the processed product hence suggesting the use of alternative mould free processing techniques like soaking and sun-drying. Therefore, this study investigated the potential of soaking and sun-drying in detoxifying root tubers of a toxic cassava variety, “Rutuga”, (interpreted as “strangler”) of cyanogens (total HCN, free HCN and bound HCN) in South Western Uganda. The cyanogens were determined by a standard titration method. The results indicated that soaking peeled cassava root tubers in cold distilled water for 4 days removed about 78% of bound HCN while sun-drying of peeled cassava chips for 5 days removed about 74% of free HCN. However, both methods are less effective in removing total HCN (soaking, 47%; sun-drying, 43%) due to the ineffectiveness of soaking and sun-drying in removing free HCN (21%) and bound HCN (3%) respectively. Hence a mixed approach employing both methods would be more appropriate in detoxifying cassava of total HCN.
Abstract: Root tubers of cassava (Manihot esculenta Crantz) have cyanogenic glucosides which liberate hydrogen cyanide (HCN) on hydrolysis in quantities that can be toxic to humans. As a result, several techniques have been used to detoxify the tubers including among others, soaking, sun-drying and fermentation which has been found to be the most effective. ...
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Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria
Ikese Chris Oche,
Okoye Patrice-Anthony Chudi,
Ubwa Simon Terver,
Akende Samue
Issue:
Volume 2, Issue 4, November 2017
Pages:
106-113
Received:
19 April 2017
Accepted:
19 July 2017
Published:
15 August 2017
DOI:
10.11648/j.ijfsb.20170204.12
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Abstract: In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.
Abstract: In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavo...
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Annonaceae Fruits Growing in Coast Region of Kenya as an Alternative Source of Dietary Carotenoids
Chimbevo Mwagandi Lenny,
Malala Joel Boniface,
Anjili Christopher Omukhango,
Orwa Jennifer,
Mibei Elias Kibiwot,
Ndeti Cosmas Muia,
Muchiri Francis Wambura,
Oshule Paul Sifuna,
Oginga Fredrick Otieno,
Otundo Denis Orare,
Karanja Simon Muturi
Issue:
Volume 2, Issue 4, November 2017
Pages:
114-120
Received:
29 June 2017
Accepted:
18 July 2017
Published:
18 September 2017
DOI:
10.11648/j.ijfsb.20170204.13
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Abstract: Fruit and vegetables provides most of the carotenoids in the human diet, and their consumption is always an essential requirement for human nutrition due to the presence of bioactive compounds. The study investigated the presence of carotenoids in different parts (pulp, peel and seeds) of the underutilized, exotic fruits Annonaceae family species (Annona squamosa, Annona muricata and Annona reticulata) growing in the coast region of Kenya. HPLC profiling of the pulp extracts revealed the presence of neoxanthin, violaxanthin and zeaxanthin, α-carotene, β-carotene, γ-carotene, chlorophyll a and chlorophyll b. A. squamosa had higher levels of α-carotene (16.95±0.01), Zeaxanthin (10.45±0.04) and Violaxanthin (12.44±0.17). Lutein (6.62±0.18) and β-carotene (5.77±0.02) were in A. reticulata pulp while the pulp of A. muricata had the lowest levels of all the identified carotenoids. There was no significant difference in levels of the identified carotenoids in the pulp of the three species of Annonaceae fruits (p > 0.05). Results in this study demonstrate that the Annonaceae fruits are good source of antioxidant carotenoids and can be incorporated in the diet to promote human nutritional requirements and health.
Abstract: Fruit and vegetables provides most of the carotenoids in the human diet, and their consumption is always an essential requirement for human nutrition due to the presence of bioactive compounds. The study investigated the presence of carotenoids in different parts (pulp, peel and seeds) of the underutilized, exotic fruits Annonaceae family species (...
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Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda
Morgan Andama,
Benson Oloya
Issue:
Volume 2, Issue 4, November 2017
Pages:
121-125
Received:
21 August 2017
Accepted:
11 September 2017
Published:
20 October 2017
DOI:
10.11648/j.ijfsb.20170204.14
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Abstract: The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.
Abstract: The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this s...
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The Effect of Feeding Shea Butter Residual Meal on Pullet Chicks, Haematological and Serum Chemistry Response
Isaac John Umaru,
Hauwa Aduwamai Umaru,
Kerenhappuch Isaac Umaru
Issue:
Volume 2, Issue 4, November 2017
Pages:
126-129
Received:
23 September 2017
Accepted:
4 October 2017
Published:
27 November 2017
DOI:
10.11648/j.ijfsb.20170204.15
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Abstract: Pullet chicks were fed shea butter residual meal of different categories. (A= Apparently brown nuts not sprouted, B= Dark Shea nuts and C= sprouted nuts) at 0g/kg, 50g/kg, 100g/kg, 150g/kg, and 200g/kg diet, administration of these residual meal as alternative protein and energy source to pullet chicks indicate that the pullet chicks growth rate at (P<0.05). Sprouted Shea butter residual supported the least growth. Result of hematological and serum chemistry did not show any significance difference in all the parameters tested. Thus indicating that the residual meal of Shea butter could be a useful adjuvant in compounding animal fed, most especially the brown nuts.
Abstract: Pullet chicks were fed shea butter residual meal of different categories. (A= Apparently brown nuts not sprouted, B= Dark Shea nuts and C= sprouted nuts) at 0g/kg, 50g/kg, 100g/kg, 150g/kg, and 200g/kg diet, administration of these residual meal as alternative protein and energy source to pullet chicks indicate that the pullet chicks growth rate at...
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Impact of Grinding Machine on Trace Metal Levels in Soup Condiments
Oluwafemi Ogunlalu,
Oluwabanke Ademola,
Olugbenga O. Oluwasina,
Ademola F. Aiyesanmi
Issue:
Volume 2, Issue 4, November 2017
Pages:
130-133
Received:
11 June 2017
Accepted:
4 July 2017
Published:
29 November 2017
DOI:
10.11648/j.ijfsb.20170204.16
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Abstract: This research seeks to evaluate the extent of metallic release into food condiment due to the use of grinder machine. Grinders aged between approximately 24 months and 42 months were used to grind soup condiments and the latter were analyzed for heavy metals using standard methods. The results revealed that grinder whose age was less than 24 months contained Fe, Mn, Ni, Zn, Pb, Cu, Cd and Cr (in mg/kg) to be 90.15 ± 35.73, 627.64 ± 247.29, 59.89 ± 26.96, 54.21 ± 21.45, 34.85 ± 4.44, 227.05 ± 34.73, BDL ± BDL and 137.68 ± 49.19 respectively. As the grinder’s age increased, it was observed that metal contribution also increased, with grinder of aged 42 months showing concentrations for the above-stated metals to be 161.42 ± 56.67, 818.10 ± 229.84, 72.20 ± 40.33, 122.38 ± 103.10, 150.22 ± 9.59, 318.54 ± 51.48, 5.89 ± 5.16 and 88.50 ± 13.79 respectively. Between the period of 24 and 42 months, it was observed that contribution of toxic metals (Pb and Cd) by the grinder increased by at least 300% and there was an equally noticeable increase for other metals under consideration high values obtained for these toxic metals pose great health dangers for humans who might be in regular consumption of foods processed with old grinders.
Abstract: This research seeks to evaluate the extent of metallic release into food condiment due to the use of grinder machine. Grinders aged between approximately 24 months and 42 months were used to grind soup condiments and the latter were analyzed for heavy metals using standard methods. The results revealed that grinder whose age was less than 24 months...
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Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain (Musa Paradisiaca)
Agbemafle Robert,
Aggor-Woananu Samira Elsie,
Dzameshie Hayford
Issue:
Volume 2, Issue 4, November 2017
Pages:
134-140
Received:
22 March 2017
Accepted:
5 April 2017
Published:
28 December 2017
DOI:
10.11648/j.ijfsb.20170204.17
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Abstract: The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, after boiling, roasting and frying alongside the uncooked (raw) fruits as control. Proximate and mineral compositions of the plantain flours were determined by standard AOAC methods. Total sugar contents of the plantain flours were determined using the volumetric method (Lane-Eynon method) described by Pearson’s compositions and analysis of foods. Result showed that ash, protein, fat, fibre, carbohydrate and total sugar contents ranged from 6.04% to 22.70%, 1.54% to 4.52%, 3.25% to 4.83%, 0.07% to 16.02%, 1.26% to 5.57% and 57.12% to 86.27%, 4.06% to 14.14% respectively. The mineral contents were 17.07 to 28.44 mg/100g, 4.92 to 9.36 mg/100g, 364.80 to 487.55 mg/100g, 0.10% to 0.39% and 0.16% to 0.42% for iron, zinc, potassium, magnesium and calcium respectively. On the whole, the result showed that roasting and boiling of semi-ripened and unripened plantain best conserved its nutrients.
Abstract: The effect of stage of ripening and cooking methods (boiling, roasting and frying) on the nutritional compositions of plantain (Musa spp.) were studied. Plantain fruits (Musa spp.) at the unripe (deep green), semi-ripe (yellow green) and fully ripe (deep yellow) stages of ripeness were analyzed for proximate, total sugar and mineral compositions, a...
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