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Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria
Okwunodulu Nwazulu Innocent,
Ogu Ukamaka Rosemary,
Nwachukwu Chinyere Ann,
Ukom Nwankwo Anthony
Issue:
Volume 5, Issue 4, December 2021
Pages:
55-63
Received:
21 June 2021
Accepted:
2 July 2021
Published:
30 October 2021
Abstract: Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the okpa more than the control. There was significant increase in most nutrients most especially the minerals more than the control.
Abstract: Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis...
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Assessment of the Wheat Value Chain Role in Food Security in Arsi Zone, Oromia National Regional State, Ethiopia
Solomon Ketema,
Tebarek Megento
Issue:
Volume 5, Issue 4, December 2021
Pages:
64-76
Received:
22 September 2021
Accepted:
20 October 2021
Published:
30 October 2021
Abstract: The study examined the role of wheat value chain in the food security in Arsi Zone, Oromia National Regional State, Ethiopia. It uses both primary and secondary data collected through questionnaires, FGD, interview and desk review from a total of 336 randomly selected households. Data were analyzed using value chain mapping, percentage and cross-tabulations of frequency distribution. The result from the value chain analysis indicates the main actors in the study area include input suppliers, producers, brokers, wholesalers, processors, traders, and consumers, while the supporting actors are DAs, BoARD, cooperatives/unions, trade and industry office, and financial/credit institutions. Farmers receive a low-profit shares (23.81%) despite the fact that they are determined to produce quality wheat and bearing all the related risk of production. Farmers in the study area encounter marketing problem during harvesting seasons which accommodate the cost of production and create profit. Likewise, the well function of wheat value chain enhances the food security status of the poor in increasing their production and productivity, and generating income which increases their economic capacity. Therefore, the study recommends the government and other stakeholder should create effective and efficient market which benefit the farmers on one hand and strengthening the well function of value chain which increases the participation of the farmers in the chain.
Abstract: The study examined the role of wheat value chain in the food security in Arsi Zone, Oromia National Regional State, Ethiopia. It uses both primary and secondary data collected through questionnaires, FGD, interview and desk review from a total of 336 randomly selected households. Data were analyzed using value chain mapping, percentage and cross-ta...
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Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt
Anish Dangal,
Parbat Katwal,
Sabin Bahadur Khatri,
Sangam Dahal
Issue:
Volume 5, Issue 4, December 2021
Pages:
77-82
Received:
4 October 2021
Accepted:
22 October 2021
Published:
30 October 2021
Abstract: This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.
Abstract: This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The...
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Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication
Ansa Esther Okon,
Obi Chidi,
Ibezim-Ezeani Millicent Uzoamaka,
Mgbemena Mary-Ann Nkoli
Issue:
Volume 5, Issue 4, December 2021
Pages:
83-88
Received:
22 September 2021
Accepted:
14 October 2021
Published:
12 November 2021
Abstract: The large volume of cassava peels derived from gari processing activities are usually discarded as waste and allowed to decay in the open causing damage to the environment, thus resulting in several health related issues. In this study, glucose concentrations were determined from the fermentation of cassava waste peels using an ultrasound machine. Glucose concentration rates were estimated at 0.75 M, 1.00 M, and 1.25 M of acid hydrolysis. Moisture, protein, ash, fiber, lipid, and carbohydrates compositions were determined using proximate analysis. The results obtained showed that glucose concentration at 0.75 M increased with increase in time indicating a second order polynomial. The R-squared value calculated from the slope of the plot was 0.909. Glucose concentration at 1.00 M also increased with increase in time. However, as the time becomes large, glucose concentration at 1.25 M decreased progressively with time, and eventually leveled off to a constant value. The kinetic mechanism showed that the process followed pseudo-second order model equation with R-squared values of 0.996, 0.998, and 0.960 for 0.75 M, 1.00 M and 1.25 M, respectively. The cassava waste peels examined have appreciable levels of nutrients and can make useful contributions in animal nutrition and bio-ethanol production. It is evident that fermentation of cassava waste peels using ultrasound improved fermentation process and glucose concentration rates. Thus, the biotechnological approach is a veritable tool for economic utilization of agro-waste residues such as cassava peels waste.
Abstract: The large volume of cassava peels derived from gari processing activities are usually discarded as waste and allowed to decay in the open causing damage to the environment, thus resulting in several health related issues. In this study, glucose concentrations were determined from the fermentation of cassava waste peels using an ultrasound machine. ...
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Developing a Rapid DNA-based Method for Detecting Soy Content in Foods
Adel Klupacs,
Krisztina Takacs,
Erika E. Szabo
Issue:
Volume 5, Issue 4, December 2021
Pages:
89-95
Received:
22 March 2021
Accepted:
13 April 2021
Published:
24 November 2021
Abstract: Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allergenic symptoms in susceptible individuals. Accordance with the rules on the labelling of foodstuffs, due to the general labelling requirements for allergens, the presence of soy must be indicated on the labels of products containing soy, and the exemption must be checked regularly. In the frame of our research, our goal was to develop a fast, specific and highly sensitive test method to detect soy content. Firstly, we adapted and compared two DNA-based simple PCR methods by the means of using two different primer pairs (chloroplast AtpA gene-specific and LecI gene-specific) to detect DNA of Pannonia kincse, a Hungarian soybean variety. We found that AtpA-gene-specific primers were more effective/sensitive. Secondly a lateral flow soyDNA test was developed based on the selected chloroplast AtpA primerpair, recombinase polymerase amplification. We successfully confirmed the proper operation of the developed soy-specific DNA test by examining meat products with or without soy component. We could conclude that this developed test can be easily performed in situ, at any field (in non-laboratory conditions as shops, industry or restaurant), does not require complicated technical background and gives results already after 30-45 minutes. So this special qualitative test can be called as Field test.
Abstract: Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allerge...
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Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology
Manju Tiwari,
Dinesh Chandra Rai,
Dev Bukhsh Singh,
Dipti Rai
Issue:
Volume 5, Issue 4, December 2021
Pages:
96-105
Received:
8 September 2021
Accepted:
11 November 2021
Published:
27 November 2021
Abstract: Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the responses. Analysis of variance revealed that the models were well adjusted to predict the experimental data. Determination coefficients (R2) were higher than 90% which showed that the developed models were well fitted to the experimental data. The optimized product constitutes flaxseed powder (2.65%), mango pulp (5.28%), and synbiotic microcapsules (4.16%). The desirability of the model was found to be 0.80. The current study would be helpful to food industries for the development of disease-specific health-beneficial dairy foods by incorporating flaxseed and synbiotic capsules at an optimized level. Future research may stress on limitations of research for scaling-up processes at the industry level. The incorporation of flaxseed, mango pulp, and microencapsulated probiotic bacteria has not been incorporated together previously to develop a health-beneficial functional dairy product. The developed product may be a good option as a refreshing dairy product with enhanced health-promoting functional properties as well as improved product characteristics.
Abstract: Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the response...
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Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea
Telma Dos Anjos Levi Jamisse Magaia,
José Da Cruz Francisco
Issue:
Volume 5, Issue 4, December 2021
Pages:
106-111
Received:
11 October 2021
Accepted:
1 November 2021
Published:
31 December 2021
Abstract: The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment.
Abstract: The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods....
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