Croatian journal of food science and technology最新文献

{"title":"Upscaling cassava processing machines and products in Liberia","authors":"W. Awoyale, M. O. Adetunji, M. Edet, T. Diallo, P. Kolawole, William K. C. Kawalawu, R. Asiedu","doi":"10.17508/cjfst.2020.12.1.04","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.04","url":null,"abstract":"Article history: Received: November 1, 2018 Accepted: November 26, 2019 Cassava is produced by more than 80% of farming households and is an important contributor to gross domestic product (GDP) in Liberia. It is therefore important to assess the status of cassava processing into food and other products. A total of one hundred and sixty (160) well-structured questionnaires were used for the collection of information from eight counties, with twenty respondents from each county. It was found out that all the counties lack adequate modern cassava processing machines, with almost all cassava processing operations being done with rudimentary equipment. Gari and wet fufu are common products in Liberian markets, with no high-quality cassava flour (HQCF) or derivatives. Consequently, user and gender friendly processing machines were installed in six established modern cassava processing centres, and new cassava products, such as fufu powder, tapioca, and HQCF with its value-added products (10% bread and pastries), were introduced. This upscaling will enhance the cassava value chain in Liberia with improvement in livelihoods, especially for vulnerable women and unemployed youth.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"20-26"},"PeriodicalIF":0.0,"publicationDate":"2020-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44508954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of drying methods on the sorption isotherms of plantain flour","authors":"G. Fadimu, Monilola Kudirat Adeneken, S. A. Rasaq, P. Abdulsalam-Saghir, O. Sobukola, A. Adebowale, L. Sanni","doi":"10.17508/cjfst.2019.11.2.01","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.01","url":null,"abstract":"A R T I C L E I N F O A B S T R A C T Article history: Received: January 20, 2018 Accepted: May 21, 2019 The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour. In the present study, moisture sorption properties for unripe plantain flour using four drying methods at temperatures 27 °C, 37 °C and 42 °C were determined for water activity 0.10 to 0.80. The data generated were modelled using Peleg, GAB, Oswin, BET and Langmuir. The results revealed that the Equilibrium Moisture","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"149-156"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2019.11.2.01","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42027686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Climate change and mycotoxins","authors":"S. Fapohunda, A. Adewunmi","doi":"10.17508/cjfst.2019.11.2.09","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.09","url":null,"abstract":"The role of climate change on mycotoxin profile and activity was reviewed. \u0000The unprecedented spread and relocation experienced by some regulated \u0000mycotoxins on food and feed items were investigated. Aspergillus species and \u0000aflatoxin, originally associated with tropical and subtropical climate \u0000characteristics of Sub-Saharan Africa are now comfortable guests in temperate \u0000zones. The same applies to Fusarium and Penicilium species, earlier thought \u0000to be strictly specific to temperate regions of Europe, now encountered in \u0000tropical Africa, with their toxins like zearalenone and trichothecenes, \u0000particularly in recent surveillance studies. This review is an update on the \u0000unstable trend on a global mycotoxin map with reference to the obvious \u0000climatic dynamics, having Africa in view","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2019.11.2.09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44559048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extraction variables on the proximate composition of coconut milk","authors":"A. Elijah, V. E. Edem, Item Victor Uduhabasi","doi":"10.17508/cjfst.2019.11.2.11","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.11","url":null,"abstract":"Article history: Received: November 30, 2018 Accepted: June 26, 2019 To our knowledge, there seem to be no report on the effect of extraction variables on the proximate composition of coconut milk. In this study, response surface methodology (RSM) with a central composite design (CCD), consisting three factors (extraction time, extraction temperature and coconut meat particle size) was used to study the effect of process conditions on the proximate compositions of coconut milk. Results revealed that process variables significantly (p<0.05) affected the proximate compositions of coconut milk. The R values of ash, fibre and carbohydrate were 0.9244, 0.8822 and 0.8876 respectively, while that of fat and protein where 0.6048 and 0.6866, respectively. Results also indicated that moisture, ash, fat, protein, fibre and carbohydrate contents of coconut milk ranged from 75.40 to 81.97%, 1.03 to 4.3 %, 62.70 to 78.39%, 6.33 to 32.16%, 0.05 to 0.15% and 2.25 to 60.0%, respectively. The optimum conditions obtained for extraction of coconut milk with a desirability index of 75.30% were 16.27 min extraction time, 40 °C extraction temperature and < 1617 μm particle size of coconut meat. The estimated amount of moisture, ash, fat, protein, fibre and carbohydrate were; 79.03, 3.48, 73.82, 25.45, 0.16 and 29.34% respectively.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"222-229"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46596048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Classification of Turkish safflower oils based on their fatty acid and sterol profiles \u0000using multivariate techniques","authors":"A. Yorulmaz, A. Ünay","doi":"10.17508/cjfst.2019.11.2.16","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.16","url":null,"abstract":"Article history: Received: July 10, 2019 Accepted: August 27, 2019 The aim of the current study was to classify Turkish safflower oils based on sterol and fatty acid composition. For this purpose, 37 samples from five different safflower varieties (Dinçer, Linas, Remzibey-05, Balcı and Olas) grown in the same agricultural and environmental conditions were obtained. Seeds were evaluated for their oil, water and ash content. Oils of seeds were extracted by solvent extraction and oils were analyzed for their sterols and fatty acids. Results have shown that Linas and Olas varieties’ oil contents were significantly higher than others’. There were clear differences in fatty acid compositions of various cultivars. Remzibey-05 and Olas varieties were different from others by their higher oleic and relatively lower linoleic acid ratios. Total sterol contents of oils ranged among 2700-3626 mg/kg and the main phytosterol was β-sitosterol covering 43.27-48.16 % of the total sterols.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"259-265"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46529300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response surface methodology assessment of osmotic pre-drying and convective \u0000dehydration processes on the anti-oxidant property of Hausa variety of tomato","authors":"O. I. Obajemihi, Daniel Oluwasegun Dikko, Adeola Akorede Asipa, K. Salawu, T. D. Akpenpuun, M. Sanusi, J. Olaoye","doi":"10.17508/cjfst.2019.11.2.06","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.06","url":null,"abstract":"This study was conducted to determine the effect of osmotic pre-drying treatment on the vitamin C content of Hausa variety of tomato. The tomatoes used were sliced to a uniform diameter of 10 mm, deseeded and then osmotically pre-treated with sugar and honey solution at different osmotic concentrations (20, 30, 40, 50, 60 °Bx), osmotic time (10, 20, 30, 40 and 50 min) and osmotic temperature (10, 20, 30, 40, 50 °C). Experimental design was done using the Central Composite Design (CCD) methodology of Design Expert software version 6.0.6. Drying of the samples was done at 65 °C in a cabinet dryer operating mainly on convectional heat transfer. Drying process was completed and terminated when the samples reached their equilibrium moisture content between 3-5% after total drying time of 10 hours. The data obtained were analysed statistically using analysis of variance (ANOVA) and regression analysis at p≤0.05 significance level. The developed model was significant and has goodness of fit with an R2 value of 71.29% and lack of fit test was insignificant at p≤ 0.05. Optimized process conditions for producing the best quality of tomato product with vitamin C content of 22 mg/100 g were 35.43 °Bx osmotic concentration, 11.10 min osmotic time and 23.86 °C osmotic temperature having a desirability function of 1. These conditions were considered to be advantageous as they were more economical, time and energy saving.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43927365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of maturation on wild apricot vermouth of different treatments","authors":"G. Abrol, V. Joshi, D. Velić","doi":"10.17508/cjfst.2019.11.2.07","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.07","url":null,"abstract":"Article history: Received: May 5, 2019 Accepted: July 6, 2019 Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physicochemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl alcohol content decreased in wild apricot vermouth of all treatments during maturation for six months, in proportion to their initial values. The decrease in TSS was revealed with the advancement of the storage period of six months. A similar trend was observed for total sugars with the advancement of the ageing period. The amount of reducing sugars, however, increased with the prolongation of the maturation period. The total esters content in WAV increased with the advancement of the ageing period, irrespective of their alcohol content. However, the volatile acidity showed a very little increase during ageing but remained non-significant among the different treatments. Total phenols content in WAV decreased by both the ageing period of six months and an increase in alcohol level. A non-significant increase in the titratable acidity with an ageing period was observed in all the WAV having different alcohol levels. The effect of spice extract levels added in the preparation of WAV showed that with the advancement of storage period total esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV having 2.5 and 5% spices content, respectively. In brief, an overview of the entire results revealed that there was an interactive effect of alcohol level, the sugar level and the spice extract during maturation of wild apricot vermouth. It can be concluded that the maturation of WAV exerted a favourable effect on physico-chemical properties of wild apricot vermouth and is thus, considered desirable.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"195-201"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47438772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt","authors":"C. Bristone, M. H. Badau, J. Igwebuike, N. Danbaba","doi":"10.17508/cjfst.2019.11.2.04","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.04","url":null,"abstract":"The broken fractions of rice cultivars improved for yield, grain quality, \u0000amylose content and tolerance to common production constraints consisting of \u0000FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The \u0000rice cultivars, Sorghum malt and soybean were processed. Evaluation of the \u0000physicochemical properties of these new African rice cultivars together with \u0000their products yield and utilization (value addition) were the main objective of \u0000this study. The experimental design for these infant food formulations (5x2x2 \u0000factorial design) consisted of those 5 rice cultivars, sorghum malt (0, 5%) and \u0000soybeans flour (0, 30%). These formulations together with the raw materials \u0000were evaluated for their physicochemical properties. Manufacturing cost of \u0000formulations with ratios of rice to soybeans 70:30 with malt were selected and \u0000quantified. Results of particle size distributions showed significant (p < 0.05) \u0000difference. However, 98.38 and 94.90% of raw materials and blends \u0000respectively, successfully passed through 600 µm sieve aperture. Mesh 300 and \u0000180 µm were found to retain the highest percentage particles. Functional \u0000properties of raw materials and blends were within the recommended range. \u0000More importantly, pH values of blends were comparable to infants’ natural \u0000milk drinks. Proximate composition of raw materials and blends contain 4.14 \u0000to 9.59% moisture, 0.37 to 5.12% ash, 8.25 to 45.35% protein, 0.41 to 20.00% \u0000fat and 26.54 to 82.59% carbohydrate. Blends fiber and energy ranged from \u00001.27 to 4.33 and 362.95 to 388.71 Kcal (1541.92 to 1643.04 KJ) respectively. \u0000Formulations with ratios of rice to soybeans 70:30 with malt and those of rice \u0000100% alone with malt were observed suitable as follow-on formulae and for \u0000infant(s) with critical protein related ailments, respectively. Net profit \u0000generated is more significant than interest rate that could have been obtained \u0000from bank saving system","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43041040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of population growth on the agricultural production in Nigeria (1961-2013)","authors":"I. Aina, Abraham Falola, P. Amoussou, Mery Ayoola Oni, Tolulope Aribisala","doi":"10.17508/cjfst.2019.11.2.12","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.12","url":null,"abstract":"Article history: Received: May 16, 2017 Accepted: September 26, 2019 As of 2000, the total population estimate of Nigeria stood at about 124 million people, this number increased to 170 million in the year 2012, which shows a growth rate of 3.8% between 2000 and 2012. This figure provides an indication that the Nigerian population is among the fastest-growing populations in the world, on the other hand, food production increases marginally, at a rate lower than the population growth rate. This paper examined the effect of the Nigerian population on agricultural production over a period of 53 years. Descriptive analysis was used to analyse the pattern and the trend of agricultural production. Granger causality and Ordinary Least Squares were used to examine the relationship between agricultural production and population growth. It was recommended that there is a need for the government to support innovative ways for increasing agricultural production, to meet the demand of the increasing population of the country. There is a need for research bodies to improve production to match the country’s increasing population, so sustainable development could be achieved. In order for agricultural production to meet the increasing population demand, there is a need for the development of improved high-yield, disease-resistant varieties coming from certified nurseries where the varieties can be traced. There is a need for innovative processes through which agricultural products and processing methods can be learned through extension services by the general population, so as to reduce malnutrition and poverty in the country.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"230-236"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42799961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the chemical composition and functional properties of gari from Liberia","authors":"W. Awoyale, William K. C. Kawalawu, M. Edet, A. Abass, B. Maziya-Dixon, R. Asiedu","doi":"10.17508/cjfst.2019.11.2.02","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.02","url":null,"abstract":"The regular use of local cassava varieties and the exclusion of the fermentation \u0000step in the processing of gari in Liberia may affect the composition and \u0000properties of gari, hence the need to evaluate its chemical composition and \u0000functional properties. Gari samples were randomly collected from markets (35) \u0000and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, \u0000Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in \u0000airtight polythene bags prior to laboratory analyses using standard methods, \u0000and the data generated analysed using Statistical Package for Social Scientist \u0000(SPSS Version 21). The results showed that the chemical composition of the \u0000gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; \u0000pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total \u0000titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The \u0000functional properties of the gari samples is water absorption capacity 525.13%; \u0000oil absorption capacity 175.59%; least gelation concentration 6.13%; \u0000dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and \u0000solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity \u0000149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; \u0000setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature \u000050.82 °C. All the chemical composition and functional properties were \u0000significantly (p < 0.05) affected by the products except for ash, TTA, and \u0000protein contents as well as the SWP (p > 0.05). The addition of moringa leaf \u0000powder, groundnut paste, roasted coconut chips, and milk powder increased \u0000the fat and protein contents of the gari compared to the non-enriched products. \u0000Gari of improved quality can be produced in Liberia if the available local \u0000cassava varieties with high cyanide content are fermented before roasting or \u0000the newly introduced low cyanide varieties are used for gari production with \u0000the stipulated standard operating procedures","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45639249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}