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Processing Effects of Drying Methods on Quality Attributes of Mango Chips
Mengisst Kassaw Melesse,
Shimelis Admassu Emire
Issue:
Volume 7, Issue 3, September 2022
Pages:
47-57
Received:
10 May 2022
Accepted:
15 June 2022
Published:
13 July 2022
DOI:
10.11648/j.ijfsb.20220703.11
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Abstract: The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temperature was 65.72°C, the drying period was 91.53 minutes, and the slice thickness was 5.15mm. The moisture content of thinly sliced mango was well-described (R2 ≥ 0.099) using Page model in fluidized bed drying procedures. In addition, it was discovered that employing a fluidized bed to dry at equilibrium took less time (90 minutes) than using a tray dryer (180 min). The texture of the chips was significantly (P < 0.05) different with its slice thickness and drying temperature. The longer drying brought harder in texture. The optimum breaking strength was calculated as 6.94 N. The mango chips fried at 150°C with a slice thickness of 5.15mm were likewise highly received by the panelists in terms of color, taste, chewiness, flavor, and overall acceptability, according to the sensory analysis results.
Abstract: The purpose of the study was to determine processing effects of drying on quality attributes of mango chips using a computer-controlled based tray dryer and fluidized bed dryer. Mango is abundantly harvested all year in most poor nations. Fresh mangoes were dried at 60, 70, and 80°C with a slice thickness of 3, 4.5, and 6mm. The ideal drying temper...
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Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp
Motunrayo Abigael Ogunjemilusi,
Charles Taiwo Akanbi
Issue:
Volume 7, Issue 3, September 2022
Pages:
58-62
Received:
16 February 2022
Accepted:
21 March 2022
Published:
20 July 2022
DOI:
10.11648/j.ijfsb.20220703.12
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Abstract: It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively.
Abstract: It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need...
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Isolation and Identification of Salmonella Species from Waste Food in Jimma Town, Southwest Ethiopia
Legese Hagos,
Fikadu Hailemichael,
Seferu Tadesse
Issue:
Volume 7, Issue 3, September 2022
Pages:
63-65
Received:
4 July 2022
Accepted:
23 August 2022
Published:
31 August 2022
DOI:
10.11648/j.ijfsb.20220703.13
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Abstract: Salmonella is a genus of rod-shaped bacteria in the family Enterobacteriaceae. These bacteria can live in the intestine of humans and other animals. Eating undercooked foods contaminated with animal dung can lead to infection with Salmonella. Salmonella is a pathogen of food poisoning and is a public health concern. Over 2,600 Salmonella serotypes have been identified. It can be transmitted through various foods and environmental sources. This study aimed to isolate and identify Salmonella spp. from waste food in Jimma town, Southwest Ethiopia. A total of 20 waste food samples were collected from different households. The selection of study population (households) participants was based on a random sampling technique. A conventional method was applied to isolate and identify Salmonella spp. from waste food samples using Salmonella-Shigella Agar (SSA). Of the samples analyzed, half of the remaining food samples were found to be infected with Salmonella spp. It was contaminated. Of the samples analyzed, 10 were 20 (50%), while the remaining samples were Salmonella negative. Current research shows that food waste is highly exposed to pathogens and plays an important role in food poisoning, which can spread a variety of food poisoning. Proper cooking, food processing, and proper hygiene during consumption are extremely important to prevent food poisoning and the occurrence of food poisoning.
Abstract: Salmonella is a genus of rod-shaped bacteria in the family Enterobacteriaceae. These bacteria can live in the intestine of humans and other animals. Eating undercooked foods contaminated with animal dung can lead to infection with Salmonella. Salmonella is a pathogen of food poisoning and is a public health concern. Over 2,600 Salmonella serotypes ...
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The Efficacy of Major Micronutrients Supplement in Early Childhood and the Impact on Psychomotor Development in Children of Rural Bangladesh
Ziaur Rahman Chowdhury,
Muazzem Hossain,
AHM Khairul Bashar,
Akhlaq Ahmed,
Md. Benzamin,
Iqbal Hossain,
Ruzina Rahman,
Akter Hossain
Issue:
Volume 7, Issue 3, September 2022
Pages:
66-77
Received:
20 June 2022
Accepted:
26 July 2022
Published:
27 September 2022
DOI:
10.11648/j.ijfsb.20220703.14
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Abstract: Micronutrients, which include vitamins and minerals, are needed in trace levels for growth, brain and body development, and disease resistance. They must be taken from diet and other sources since the body is unable to synthesize them. In vulnerable groups such as young infants, pregnant and nursing women, and the elderly, malnutrition causes poor physical and mental development, mental retardation, and blindness. Food fortification is a safe and effective approach for enhancing micronutrient intake and recovering levels lost during processing by providing key elements in food. Micronutrient deficiency has an influence on long-term development objectives. Nearly half of all pregnant and nursing moms suffer from anemia. Inadequate nutrition, poor hygiene, disease, and infestation are only a few of the fundamental characteristics connected to high levels of deficiency. While several strategies and treatments are being promoted, major issues like coverage, quality, and compliance persist. Despite the fact that current intervention initiatives have had some success in treating severe deficiencies, micronutrient deficiencies continue to be a major problem in Bangladesh. This article gives a detailed discussion of MND and is the impact on psychomotor development in children. Essential micronutrients are required for human survival, and these micronutrients can only be acquired from food. To improve the dietary variety, reduce nutritional losses, and boost nutritional bioavailability, food-based interventions need an innovative approach. Many poor nations' efforts have shown that food-based methods offer a cost-effective and long-term solution to the issue of micronutrient deficiencies in people. Unless appropriate attention is paid to avoiding communicable illnesses like diarrhea, lowering morbidity, and improving basic health care facilities, strategies to address the issue of micronutrient deficiencies will basically fail to have an effect. There are several benefits to expanding food-based strategies, including improved nutritional well-being, increased incomes, and increased access to and availability of a variety of micronutrient-rich foods, all of which will lead to improved micronutrient status for not only individuals but also the community as a whole.
Abstract: Micronutrients, which include vitamins and minerals, are needed in trace levels for growth, brain and body development, and disease resistance. They must be taken from diet and other sources since the body is unable to synthesize them. In vulnerable groups such as young infants, pregnant and nursing women, and the elderly, malnutrition causes poor ...
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Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia
Amanu Nuguse,
Shimelis Mengistu,
Dinaol Belina
Issue:
Volume 7, Issue 3, September 2022
Pages:
78-88
Received:
11 July 2022
Accepted:
15 August 2022
Published:
27 September 2022
DOI:
10.11648/j.ijfsb.20220703.15
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Abstract: The study was carried out from September 2021 to February 2022 to assess good hygienic handling practices and microbial load of meat and its contact surfaces in butcher shops in Bedele town. To demonstrate this, samples for laboratory analysis were taken from all 25 butcher shops and 40 butchers were administered with study questionnaires in the area. All microbiological samples were inoculated to general and different differential and selective media for bacterial counting. Data were analyzed using IBMSPSS statistics 20 version using descriptive statistics and one way ANOVA. A total of 125 samples from Meat cutting boards, Hands, Knives and Meat hanging hooks and meat were collected and analyzed for total viable counts and obtained as 6.44 ± .67log10/cm2, 6.12 ± .66log10/cm2, 6.08 ± .87log10/cm2, 6.20 ± .86log10/cm2 and 6.26 ± .87log10/g in that order. A mean counts for Enterobacteriaceae, total E. Coli and total Staphylococcus counts were 5.32 ± .65log10, 5.19 ± .86log10 and 5.05 ± .75log10 respectively. From surveyed 25 butcher shops, none of them had refrigerator and cleaned the butcher shop surfaces using sanitizers and disinfectants. About 67.5% of butchers wore white coat always at work and 52.5% butcher men had no head cover and the rest wore sometimes. None of butcher shops had separate cashier and only 42.5% of butchers had valid health certificate and follow medical checkup at six months interval. There was no set time for cleaning frequency in all butcher shops. Majority of butcher shops surfaces and workers protective clothes were found to be poor. The result indicated that, butchers activities and all meat contact surfaces might have served as sources of contamination. Hence, rigorous management practice and good hygienic practices should be introduced in order to heighten the overall safety and hygienic quality of meat.
Abstract: The study was carried out from September 2021 to February 2022 to assess good hygienic handling practices and microbial load of meat and its contact surfaces in butcher shops in Bedele town. To demonstrate this, samples for laboratory analysis were taken from all 25 butcher shops and 40 butchers were administered with study questionnaires in the ar...
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