European Journal of Nutrition & Food Safety最新文献

{"title":"Microbial Quality of Industrially Processed Sachet-Packed Fruit Drinks Consumed Mostly by School Children in Nigeria","authors":"P. Fowoyo, H. Amadi","doi":"10.9734/EJNFS/2021/V13I430401","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I430401","url":null,"abstract":"Fruit drinks are often packed as accompaniments with school children’s lunch packs in Nigeria. In recent times, reports from consumers stated that a lot of these drinks when opened up and poured into cups before drinking, fungal mass was present and this has queried the safety of consumption of these drinks. The aim of this study was to determine whether commercially packed fruit drinks consumed majorly by school children were microbially contaminated. Twenty (20) samples of sachet packed fruit drinks comprising of 4 different flavours precisely orange, pineapple, apple and multivitamin flavours were analyzed for their microbial quality. The total bacterial and fungal counts in the samples examined did not exceed the regulatory microbiological criteria for fruit drinks. Lactobacillus, Bacillus, Staphylococcus aureus, Rhizopus, Aspergillus and Penicillium species were isolated from the samples.  Lactobacillus poses no health risk to the consumer however, the incidence of Bacillus and Staphylococcus aureus  in the drink samples is quite worrisome as they have been implicated as potential pathogens. The fungal species isolated are of public health concern especially as some have been implicated as mycotoxin producers. The presence of these organisms in the drinks may be attributed to indigenous microflora of fruits or concentrates used, poor hygienic practices during production and low pH of the drinks. It is therefore necessary that fruit drink manufacturers adhere strictly to microbiological quality standards and specifications during production especially for foods to be consumed by children with developing immune systems.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75407155","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":"Nutritional Potential of Two Insect Species Consumed in Togo: Gnathocera trivittata (Swederus, 1787) and Gnathocera impressa (Olivier, 1789)","authors":"F. Badanaro, A. Tété-Bénissan, K. Amouzou","doi":"10.9734/EJNFS/2021/V13I430400","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I430400","url":null,"abstract":"Aims:  The objective of this study is to determine the nutritional values of Gnathocera trivittata and Gnathocera impressa in order to promote their consumption for food security. \u0000Place and Duration of Study: Samples of G. trivittata and G. impressa were caught in Togo in the three following localities: Kparatao (8°57'151\"N; 1°11'838\"E), Kpéwa (9°16'978\"N; 1°14'149\"E) and Soudou (9°21'604\"N; 1°21'348\"E), between September and December 2013. \u0000Methodology: The contents of ash, protein, vitamins as well as lipids were determined. Fiber content was obtained. Minerals were analyzed by atomic absorption spectrophotometry and colorimetry. Fatty acid composition of the lipids was determined by gas chromatography and the amino acid composition was obtained by separation of the individual amino acids using the Biochrom 30+ amino acid analyzer. \u0000Results: The results reveal that the average protein content of the insects studied ranged from 59.36 to 61.63%. Average lipid levels ranged from 9.09 to 9.86%. They contain all the essential fatty and amino acids. Their average fiber content fluctuates between 8.35 and 10.05%. Regarding the composition of micronutrients, the species studied are very rich in minerals and vitamins. The ratios of minerals, fatty acids and essential amino acids are balanced. \u0000Conclusion:  Given the nutritional potentials of the insects studied, they can contribute significantly to the fight against protein-energy and micronutrient malnutrition in Togo.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75314403","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 Behavioural Pattern of Pregnant Mothers towards Antenatal Clinics and Its Implications on their Nutritional Knowledge in Obio-Akpor Local Government Area, Rivers State","authors":"Wachukwu-Chikodi, I. Happiness, Amadi, Gift Amukeru, Deedam, Nua Janet","doi":"10.9734/EJNFS/2021/V13I430399","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I430399","url":null,"abstract":"The study examined the behavioural pattern of pregnant mothers towards antenatal clinics and its implications on their nutritional knowledge. The study adopted descriptive cross sectional study with a target population of pregnant women in the some selected villages in Obio/Akpor Local Government Area. The sample size of the study comprised 200 pregnant women attending their normal antenatal cares clinics in the sixty-six (66) primary health care centres in Obio-Akpor Local Government Area. The instrument for data collection was questionnaire. To ensure the validity of the instrument, the questionnaire was being giving to the women during their antenatal visit in the hospitals and lectures in the department of Food Sciences and Technology for scrutiny and suggestions, correction and amendment. The data obtained from the sampled respondents through the use of structured questionnaire were analyzed using frequency, percentage, cumulative percentage, mean and standard deviation. The result of the findings indicated that majority of the respondents strongly agreed that the most observable negative implications of pregnant mothers’ behavioural pattern towards antenatal cares clinic on their nutritional knowledge is that it increases the potential health risks during and after pregnancy while lesser number of the respondents strongly believed that the negative implications could be a reduction in the intake of nutrient capable of preventing anemia in the mother and lacks knowledge on the relevance of balanced diets during pregnancy. Therefore, it was recommended that the relationship existing between pregnant mothers and personnel of antenatal clinics should be made more cordial through increased awareness especially to pregnant mothers on the roles of antenatal cares clinics in ensuring the development of fetus and ensuring good maternal health. This will reduce the nonchalant attitude existed by pregnant mothers in seeking available antenatal care.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83200986","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":"Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility","authors":"P. F. Wulam, M. K. Jiyil, C. E. Mafuyai, J. Oche, O. A. Olorunyomi, M. Silas","doi":"10.9734/EJNFS/2021/V13I330397","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I330397","url":null,"abstract":"Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. \u0000Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. \u0000Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. \u0000Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. \u0000Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80356245","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":"Fermotein Does Not Exert Genotoxic Effects in Bacterial Reverse Mutation and in Vitro Mammalian Cell Micronucleus Tests","authors":"M. V. D. Spiegel, J. D. Driessche, Elisa Leune, K. Knobel, W. Laat","doi":"10.9734/EJNFS/2021/V13I330396","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I330396","url":null,"abstract":"Aim: Fermotein is an innovative single-cell protein obtained from fermentation of the filamentous fungus Rhizomucor pusillus. Like other filamentous fungi, a lack of information on this species exists to assess its safety for human consumption. The capability to induce gene mutations or structural and numerical chromosomal aberrations of this fungus and derived products has never been studied before. The objective of the current study was to investigate the genotoxic effects of Fermotein using a bacterial reverse mutation test and an in vitro mammalian cell micronucleus test. \u0000Methodology: The bacterial reverse mutation test and in vitro mammalian cell micronucleus test were performed in accordance with GLP and concurrent OECD guidelines. Dose-range finding tests were used to select appropriate doses of Fermotein Dry. The highest doses in the genotoxicity experiments were determined by the solubility of the mycoprotein. \u0000Results: The bacterial reverse mutation test and in vitro mammalian cell micronucleus test were performed in accordance with GLP and concurrent OECD guidelines. Dose-range finding tests were used to select appropriate doses of Fermotein Dry. The highest doses in the genotoxicity experiments were determined by the solubility of the mycoprotein. \u0000Conclusion: No safety concerns regarding genotoxicity were identified for Fermotein and no further in vivo genotoxicity testing is required. Information from the current study contributes to the body of evidence for a novel food authorisation of Fermotein in the EU and a GRAS notification in the US.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81571355","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 Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1","authors":"I. T. Ityo, I. Nyinoh, R. Kukwa, M. Okoh","doi":"10.9734/ejnfs/2021/v13i330395","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i330395","url":null,"abstract":"Aims: The contamination of groundnut by aflatoxins (AF) results in financial losses to farmers’ as well as severe food safety and public health challenges globally. This study was carried out to; (i) assess the levels of AFB1 in husked groundnut seeds in Makurdi (ii) determine the relationship between moisture content and AF levels, and (iii) investigate vendors’ knowledge, attitudes and practices (KAP) of AF and their approach towards groundnut storage. \u0000Study Design: Quantitative research method was employed in this study. \u0000Place and Duration of Study: This study was conducted at the Department of Microbiology, Benue State University, Makurdi from May – June 2019. \u0000Methodology: Duplicate groundnut samples were collected from ten market locations in Makurdi and analyzed using Enzyme Linked Immunosorbent Assay (ELISA) quantification method. \u0000Results: The moisture content of the groundnuts was determined, and data on Knowledge Attitude and Practice (KAP) relating to groundnut storage were obtained using mini-questionnaires. The results obtained showed that all the sampled groundnuts were contaminated with AFB1 levels ranging from 17.3 - 35.9 parts per billion (ppb). Furthermore, we found a correlation between high moisture content and high AFB1 levels and vice-versa. The knowledge of AF among the groundnut retailers was low (<40%), and 40.91% of the sellers confirmed that groundnuts were stored for ≤one month before sale. \u0000Conclusion: The levels of AFB1 levels in stored groundnuts are above the permissible limit of 20 ppb for stored groundnut in Nigeria. The data obtained raises concerns for food safety considering that groundnuts are widely consumed in Makurdi. Regular evaluation of AFB1 levels in food should be conducted in Nigeria.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79972976","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":"Assessment of Feeding Habits and Nutritional Status of Infants Admitted in Kumba Hospitals (South-West Region, Cameroon)","authors":"Giscard KuatéKaptso, William Tchabo, Juliet Egbe Nkongho, Gillian Nkeudem Asoba, A. F. Amungwa","doi":"10.9734/EJNFS/2021/V13I330386","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I330386","url":null,"abstract":"Aims: Malnutrition remains an issue of public health concern in Cameroon. Optimal infant feeding habits and maternal risk factors influence the prevalence of malnutrition. This work aimed to evaluate the influence of feeding habits and risk factors on the nutritional status of infants in Kumba hospitals. \u0000Study design: A descriptive cross-sectional study was carried out for a period of 3 months at the Maternal and Child Protection (PMI) and Kumba District hospitals. \u0000Methodology: The age of the children were recorded from their immunization cards. The measurements of length and weight of children were recorded. Questionnaires were administered through simple random sampling to care givers of 227 infants at the welfare clinics from which information on feeding habits, anthropometric parameters and socio-demographic status was obtained. The Z-score classifications for malnutrition was used to estimate the deterioration in weight and height of children in reference to the children of same age and sex. \u0000Results: There was a low prevalence (14%) of exclusive breast feeding. A high prevalence of early initiation of breast feeding within the first hour of birth at 85% was observed. Early introduction to energy dense complementary food at 67.2% was observed in infants between 0-5 months accounting for the high prevalence of overweight, and possible risk obesity. Furthermore, it was found that 17% of children were stunted, 14.60% were wasted, and 11.70% were underweight. Among them, stunting was highest in children 0-3 months who were on breast milk. Moreover, a significant relationship was observed between marital status and stunting (P<0.05), and underweight and unemployment (P<0.05). \u0000Conclusion: This study revealed that exclusive breast feeding from 0 to 6 months was poorly practiced. Thus leading to a high prevalence of wasting, overweight and obesity among admitted children in Kumba hospitals. This was also found to be linked to malnutrition, marital and professional status.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79421973","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 Abiotic Factors on the Antifungal Activity of Lactobacillus Strains Isolated from Commercial Dairy and Fermented Foods from Federal Capital Territory, Nigeria","authors":"M. Aboh, N. Amaeze, Ijeoma Ikeji, P. Oladosu","doi":"10.9734/EJNFS/2021/V13I130350","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I130350","url":null,"abstract":"Increasing consumer demand for natural products have renewed food industry attention in bio preservation. Lactic acid bacteria are of particular interest as effective alternative to chemical preservation because of their food grade status. This work explores the effect of antifungal compounds produced by isolates of Lactobacillus sp on some selected pathogenic fungi growth. Samples of diary and fermented products were purchased from commercial vendors within the Federal Capital Territory (FCT) and screened for the presence of Lactobacillus sp. The Lactobacillus sp isolated were screened for antifungal activity against Aspergillus fumigatus, Candida albicans and Trichophyton rubrum using a dual culture assay. Strains with antifungal activity were identified and the fungal inhibitory activity was further evaluated. The effect of abiotic factors on the antifungal activity was evaluated by overlay assay under different temperature and pH. Majority of the identified isolates belonged to the genus Lactobacillus. Lactobacillus sp. produced antifungal compounds under different temperatures (25ºC, 30ºC and 37ºC). The antifungal compounds produced by Lactobacillus strains showed greater inhibitory activity on Aspergillus fumigatus. At 30ºC the percentage zones of inhibition range were 44.4%- 60.4%. All isolates showed stronger antifungal activity when grown at pH 4.0 and 5.0. At a pH 2.0 there was a total inhibition of fungal growth however, there was no inhibition of fungal growth at the pH 7.0. Lactic acid bacteria can be employed as effective alternative to chemical preservatives in food. Temperature and pH of the culture medium could influence the production of antifungal compounds by lactic acid bacteria.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80341193","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":"Final Health and Environmental Risk Assessment of Genetically Modified Carnation Moonlite 123.2.38","authors":"Å. Andreassen, N. Asare, A. Bakke, M. Finne, A. Jevnaker, O. Junttila, V. Sipinen, R. Vikse, P. Brandtzaeg, K. Dahl, K. T. Dalen, R. Meadow, K. Nielsen, M. Sanden, H. Sorteberg","doi":"10.9734/EJNFS/2021/V13I130345","DOIUrl":"https://doi.org/10.9734/EJNFS/2021/V13I130345","url":null,"abstract":"Genetically modified carnation (Dianthus caryophyllus L.) line 123.2.38 with product name Moonlite™, expresses three introduced traits. The dfr and f3′5′h (Hf1) genes from Petunia x hybrida coding for dihydroflavonol 4-reductase (DFR) and flavonoid 3′,5′-hydroxylase (F3′5′H), respectively, lead to the biosynthesis of anthocyanin pigments, which confer the desired violet colour to the flowers. A mutated als gene from Nicotiana tabacum has also been inserted, coding for an acetolactate synthase (ALS) variant protein and thereby conferring tolerance to the active, ALS-inhibiting, herbicidal substances chlorimuron, thifensulfuron and sulfonylureas, used to facilitate the selection of GM shoots during genetic transformation. Bioinformatics analyses of the inserted DNA and flanking sequences in carnation 123.2.38 have not indicated a potential production of putative harmful proteins or polypeptides caused by the genetic modification. Genomic stability of the functional insert and consistent expression of the dfr and f3′5′h (Hf1) genes, have been shown over several generations of carnation 123.2.38. Data reported from several field trials show that carnation 123.2.38 petals contain higher levels of the anthocyanins delphinidin and cyanidin compared to the non-GM (conventional) carnation counterpart 123. Other morphological traits were reported and along with differing petal colour, carnation Moonlite 123.2.38 differed significantly in one trait compared to conventional carnation counterpart 123. An acute toxicity study in mice and two in vitro studies, both employing aqueous extracts from leaves or petals, showed no adverse effects. DFR, F3’5’H and ALS proteins do not show sequence resemblance to known toxins or IgE-dependent allergens, nor have they been reported to cause IgE-mediated allergic reactions. The anthocyanins delphinidin and cyanidin are present in numerous foods and are also approved food additives. Carnations are cultivated in Norway, but since 1) the intended uses includes import of cut flowers for ornamental use only, 2) the spread and viability of pollen from the cut flowers is low, 3) seed formation in cut flowers is unlikely to occur, and 4) spread of inserted genes to target or non-target organisms is either unlikely to occur or is not of biological relevance, the VKM GMO Panel does not consider that carnation 123.2.38 represents an environmental risk in Norway.  \u0000  \u0000Considering that carnation Moonlite 123.2.38 is not intended for cultivation or use as food or feed, the VKM GMO Panel considers that comparative analysis of the newly synthesised anthocyanin pigments delphinidin, cyanidin and petunidin in its petals is sufficient for the risk assessment. The reported morphological differences between Moonlite 123.2.38 and its conventional carnation counterpart 123 do not raise safety concerns. It is unlikely that the DFR, F3’5’H or ALS proteins, or the delphinidin or cyanidin pigments, will introduce a toxic or allergenic potential in ","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75485005","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":"Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings","authors":"Feumba Dibanda Romelle, P. Emmanuel, Tiencheu Bernard, Aswhini Rani, M. C. Moses","doi":"10.9734/ejnfs/2021/v13i430398","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i430398","url":null,"abstract":"Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented   with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with   fruit   peels   were   assessed   using   farinograph   and   micro   viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak,  hot  paste,  cold  paste  and  breakdown  viscosities  of  the  dough  significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest.  Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion:  This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75521979","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}