IPS Journal of Nutrition and Food Science最新文献

{"title":"Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather","authors":"Oladoyin Rebecca Ohijeagbon, Jelili Akorede Quadri, M. O. Adesola, Rukayat Adepeju Adediwura, I. F. Bolarinwa","doi":"10.54117/ijnfs.v3i1.34","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i1.34","url":null,"abstract":"Fruits offer nutrient‐dense and satiety choice for a healthy diet; However, they are highly perishable and prone to progressive undesired changes if stored untreated. Post-harvest losses in fruits vary between 15-90% in developing countries. In order to reduce fruits post-harvest losses, it is important to process them into shelf stable products such as fruit leather. Thus, this study assessed the quality attributes of pawpaw-banana mixed fruit leather. The fruit leather was produced by blending varying proportions of banana puree (0 – 40%) with pawpaw puree, and evaluated for chemical and physicochemical properties, carotenoid contents, antioxidant activities, microbiological characteristics and sensory attributes. The vitamin C contents (13.07 mg/100 g) and brix level (12.0 obrix) of the 70%pawpaw leather were the highest among the mixed fruit leather. The beta-carotene and lycopene contents of the mixed fruit leather ranged from 19.78 – 31.88 mg/100g and 70.47- 91.95 mg/100g, respectively. The total phenolic and the FRAP contents of the mixed fruit leather are 0.65 – 0.86 mg/GAE g and 2.34 – 3.84 mmolFe2+/g respectively, while that of the plain pawpaw leather was 0.61 mg/GAE g and 4.11 mmolFe2+/g for total phenolic and the FRAP. The total bacteria count in the fruit leather were within the safe level, while the total coliform and total fungi were not detected. The sensory evaluation results showed that 70%pawpaw leather was highly rated for flavor, taste, texture and overall acceptance. Thus, 70% Pawpaw leather is recommended due to its high nutritional value and sensory attributes.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"208 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140443871","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":"Proximate, Minerals and Vitamins Analyses of Some Common Foods in Nigeria","authors":"Raphael E. Jegede, Mohammed Salisu Suleiman, Oluwaseye Ozovehe Yayah, Dorathy Agar Ogohi, J. A. Omale","doi":"10.54117/ijnfs.v3i1.40","DOIUrl":"https://doi.org/10.54117/ijnfs.v3i1.40","url":null,"abstract":"Nutritional composition is a key factor that must be considered in our daily choice of diets. Hence, the need for nutritional analysis of these five (5) common Nigerian solid foods (poundo yam, semovita, corn flour, cassava flour, and wheat flour). The flour samples were chemically analysed for proximate and Mineral elements: magnesium, iron, sodium and calcium composition, using the methods described by Association of Analytical chemist. Vitamin A content was determined by spectrophotometric method while Vitamin C content was determined using the spectrometric method coupled with DNPH procedures. The result revealed that Poundo yam had the highest carbohydrate content (82.695%) and least in the following parameters; moisture (7.55%), calcium (30.075mg), iron (9.20mg), sodium (15.565mg), and magnesium (26.185mg) among other samples. Semovita has the highest protein content (16.3%), vitamin A (0.52mg) and vitamin C (3.61mg). Wheat flour was rated highest in ash (1.82%) and sodium (25.3mg) contents respectively. It was also observed that wheat flour had the least content of vitamin A (0.09mg). Corn flour was highest in crude fat (5.5%). Cassava flour had the highest crude fibre (1.9%), calcium (228.55mg), iron (17.85mg) and magnesium (88.55mg), and turned out to be least in protein (1.025%) and vitamin C (0.44mg) content.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"2 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140445403","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":"Variations in Chemical Composition, Functional Properties and Oil Quality of Groundnut (Arachis Hypogaea) as Influenced by Medium Dose Gamma Irradiation using Cobalt-60 Source","authors":"V. Enujiugha, Oladotun O. Oguntoyinbo, A. M. Oyinloye, O. A. Adesina, M. O. Olowolafe, Funmilayo S. Adekanmbi","doi":"10.54117/ijnfs.v2i2.30","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.30","url":null,"abstract":"Groundnut samples were irradiated at 2.5 and 10 kGy, using cobalt-60 gamma source; non-irradiated nuts served as control. The parameters determined were the proximate and mineral composition, anti-nutritional factors and functional properties, as well as amino and fatty acids profiles, and oil quality of the samples. Irradiation did not have any significant effect on the proximate composition, except that fat content increased from 41.98 ± 0.03% dry wt. at 0 kGy to 42.06 ± 0.03% and 42.08 ± 0.05% at 2.5 and 10 kGy, respectively. The mean protein content of all the samples was 29.77%. Irradiation significantly (P ≤ 0.05) increased the mineral contents of groundnut. Potassium being the most abundant in groundnut (28.56 ± 0.03 mg/100g) at 0 kGy was increased to 37.56 ± 0.01 mg/100g at 2.5 kGy and 36.31 ± 0.01 mg/100g at 10 kGy, respectively. Iron and sodium were low (2.05 ± 0.03 and 2.08 ± 0.03 mg/100g at 0 kGy, respectively; and 2.58 ± 0.02 and 2.82 ± 0.02 mg/100g, respectively). The oil absorption capacity for the groundnut flour samples increased significantly, with increased dose of irradiation (86 ± 0.58, 87 ± 0.58, and 94 ± 0.58% at 0, 2.5 and 10 kGy, respectively); while the foaming and emulsion capacities decreased. Interestingly, the water-holding capacity of groundnut flour was not affected by irradiation. Peroxide and saponification values were not affected significantly (P ≤ 0.05) by irradiation, while the iodine value decreased. Sulphur and aromatic amino acids were reduced significantly (P ≤ 0.05) with increased dose of irradiation. There was reduction or elimination of unsaturated fatty acids at 2.5 and 10 kGy doses, with increase in saturation level due to irradiation. Anti-nutritional factors were reduced with increased dose of irradiation. The findings revealed that irradiation is still suitable as a method of preservation for groundnut, with minimal negative impact on overall nutritional quality.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"190 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115054226","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 Application of Microbial Inoculants as a Green Tool towards Achieving Sustainable Agriculture","authors":"G. D. Miteu, Afolabi Ayomide Emmanuel, Irenosen Addeh, Olayemi Ojeokun, T. Olayinka, James Sunday Godwin, E. Folayan, E. O. Benneth","doi":"10.54117/ijnfs.v2i2.31","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.31","url":null,"abstract":"For decades, the surging demand for agricultural produce to alleviate hunger has spurred extensive research into novel and sustainable agricultural practices. Given the detrimental environmental impact of some contemporary agricultural methods, this paper underscores the potential of microbial inoculants as environmentally friendly tools for achieving sustainable agriculture. This narrative review evaluates the use of microbial inoculants in various agricultural practices such as monocropping, crop rotation, and intercropping, contrasts their effectiveness to synthetic agricultural compounds, and highlights potential limitations and strategies for their mitigation. The review reveals that microbial inoculants, as renewable, eco-friendly, crop-supportive, and cost-effective alternatives to synthetic agricultural compounds, hold immense promise for sustainable agriculture. The study concludes with a call for greater emphasis on the use of microbial inoculants, encouraging their broader adoption by farmers to promote sustainability in agriculture.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122499076","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":"Proximate Analysis, Vitamins, and Mineral Compositions of Zingiber officinale, Ocimmum gratissimum and their Herbal Blend","authors":"C. Ibeabuchi, K. Patrick-Iwuanyanwu, E. N. Oyeike, J. Akaninwor","doi":"10.54117/ijnfs.v2i2.27","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.27","url":null,"abstract":"The nutritional composition of the aqueous extract of the leaves of Ocimum gratissimum, Zingiber officinale roots and their mixture were evaluated by investigating their proximate composition, vitamin, and mineral composition following standard biochemical methods. Proximate analysis of the herbal blend revealed the percentage moisture, crude protein, crude fiber, crude fat, and ash, as 15.84%, 13.62%, 0.36%, 1.84%, 2.92%, respectively surpassing the content from individual extracts. However, the carbohydrate content and total energy ranked in descending order of magnitude; aqueous extract of ginger (76.30%; 350.78 kCal) > scent leaf (70.03%; 345.29 kCal) > ginger -scent leaf blend (65.41%; 332.66 kCal). The vitamin and mineral content in the herbal mixture investigated showed higher concentrations of Vitamins (A, BI, B2, B3, C, E) and minerals followed the same pattern. Nevertheless, aqueous extract of ginger showed a higher content of calcium. These findings contribute to a better understanding of the nutritional composition of these popular culinary ingredients and highlight their potential health benefits.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131027318","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":"Impact of Pre-Sowing Physical Treatments on The Seed Germination Behaviour of Sorghum (Sorghum bicolor)","authors":"Sadia Hassan","doi":"10.54117/ijnfs.v2i2.29","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.29","url":null,"abstract":"In the emerging global food scenario, sorghum is a healthy cereal crop used by human beings and has been recognized to have considerable potential to be used in a variety of food products. Germination is a natural processing technique used for the biological activation of grains to improve their nutritional and functional properties. In order to improve the germination of grains, different techniques have been established; therefore, the current study was conducted to analyze the effect of ultrasound and microwave techniques on sorghum grain germination parameters. Overnight steeped sorghum grains were divided into four groups. The first group was not subjected to any treatment. The second group was subjected to ultrasonic treatment, the third group was exposed to microwave treatment, and the fourth group was treated with combined MW & US applications for different intervals. Germinated grains were measured for the shoot length and root length, total weight, germination %, seedling vigor index, and the ratio of root length versus shoot length. It was found that ultrasound-processed treatment US1 (40% amplitude for 5 min) and microwave-processed treatment MW2 (700 W for 5 sec) significantly improved the germination parameters. Pre-sowing physical techniques cause disturbance of the seed coat, which enabled water diffusion into the seeds inducing a higher rate of enzymatic reactions, and the start of the initial development stages consequently resulted in faster and more effective germination.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125047054","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":"Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour","authors":"Oladotun O. Oguntoyinbo, J. Olumurewa, O. Omoba","doi":"10.54117/ijnfs.v2i2.24","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.24","url":null,"abstract":"This study aimed to utilize flour from banana peel to develop functional noodles. Banana peel flour was substituted in wheat flour at 11, 13 and 15 %, was used to produce noodles. Composite noodles produced were evaluated for cooking characteristics, dietary fibre content, glycemic index, colour attribute and sensory evaluation. Result of cooking characteristics of the noodles indicated that the noodles containing banana peel flour had higher water uptake (10.25 – 11.25%) and cooking loss (6.28 – 7.59%) contents but an interestingly lower optimum cooking time (4.19 – 3.65 min) than their counterparts containing only wheat flour. The IDF value of the noodles varied from 8.26 - 12.18%. The highest value was observed in sample 13% and 15% banana peel flour supplemented with wheat flour while the lowest value was recorded in sample 100 % wheat flour. Increase in addition of banana peel flour led to an increase in antioxidant properties and dietary fibre content of the noodles. The glycemic index of the noodles varied from 58.74 - 65.28%. The highest value was observed in sample 100% wheat flour while the lowest value was recorded in sample 15% banana peel flour supplementation. It was concluded that the use of flours from banana peels as composites of wheat had good potential for production of nutritionally and functionally superior noodles compared to the use of wheat alone. This study may be an economically viable approach towards promoting utilization of food wastes for production of value added products in developing countries.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131030137","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":"Influence of different conventional processing methods on the resistant starch content and diastatic power of Bambara groundnut (Vigna subterranean) starch","authors":"Folashade M. Aikulola, O. F. Osundahunsi, S. Malomo","doi":"10.54117/ijnfs.v2i2.22","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i2.22","url":null,"abstract":"The edible seeds in the pods of legumes have been used in the management of protein-energy malnutrition after undergoing food processing operations to promote their utilization. However, starch were obtained from the raw seeds when subjected to operations like drying, germination, soaking, boiling, and milling. Therefore, this study investigated the effect of conventional processing methods such as drying, boiling, and germinating on the starch qualities of Bambara groundnut for value addition in the food system and healthy therapy. The seeds were divided into four batches (native, boiled, germinated and dried) while starch was isolated from each using alkaline methods and the products were compared in terms of starch yield, color, amylose content, resistant starch, and diastatic power. The starch yield was 38, 32 and 28% for the germinated, dried and boiled samples, respectively when compared to the native sample (44%). The higher lightness (whiteness) obtained for the native starch (84.57) over the processed starches was due to its low pigmentation level. Meanwhile, the amylose contents of native and processed starches were in the range of 26.48 to 27.49%. The resistant starch ranged from 17.56 to 18.03%, with cooking (boiling) process significantly increasing the resistant starch contents, which may be attributed to the effect of retrogradation on the boiled starch after cooling. Contrarily, the diastatic power was very high in the germinated starch sample (9.34 oL) when compared with other samples due to the malting or germination process of the seeds before starch extraction. However, the information generated from this study could be useful for indigenous promotion and effective utilization of Bambara groundnuts both domestically and industrially as a functional and nutraceutical food.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131199429","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 Storage Conditions on Antioxidant Enzymes and Polyphenol Oxidase Activity of African Star Apple Juice","authors":"V. Enujiugha, Toluwalope T. Adetogo, J. Y. Talabi","doi":"10.54117/ijnfs.v2i1.23","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i1.23","url":null,"abstract":"This study investigated the effect of storage on both antioxidant enzymes and polyphenol oxidase activities of African star apple juice. African star apple (Chrysophyllum albidum) was sorted, washed, peeled and deseeded before milling the pulp to get fruit paste. The milled paste was then filtered to get a clear juice. The clear juice was packed in sterilized bottles before pasteurizing in a water bath at 71.2 oC for 30 minutes; after which a part was stored under refrigeration condition (6±2 oC), while the other part was stored under tropical ambient condition (28±2 oC). Catalase (CAT), superoxide dismutase (SOD) and reduced glutathione (GSH) all increased as storage period increased, with samples stored under refrigeration conditions recording higher values than those stored under tropical ambient conditions. On the other hand, the selenium-containing microsomal enzyme, glutathione peroxidase (GPx), registered an inverse relationship with storage period at both conditions. Polyphenol oxidase optimal thermal activity was observed at 80 oC and that of pH was at 7, whereas the enzyme was more stable at 40 oC at all stages and conditions of storage tested. The study also showed that polyphenol oxidase was more active when purified partially, compared to the crude enzyme. In conclusion, polyphenol oxidase can be isolated from African star apple juice stored under different conditions.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121122028","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":"Comparison of changes in different characteristics of Arrowroot (Maranta arundinacea) flour stored under ambient (27 °C) and refrigerated (4 °C) conditions","authors":"Susanga Malki, Amani Wijesinghe, K. Ratnayake, G. Thilakarathna","doi":"10.54117/ijnfs.v2i1.25","DOIUrl":"https://doi.org/10.54117/ijnfs.v2i1.25","url":null,"abstract":"Arrowroot (Maranta arundincea) is an underutilized gluten-free flour source in Sri Lanka. The purpose of this study was aimed to evaluate the physicochemical properties and microbiological safety of arrowroot flour while it was stored at room temperature (27 °C) and refrigerated (4 °C) for a year. Moisture content (%), water activity (aw), colour in L*a*b* values, and microbial load (log cfu/g) were assessed. Before storage, arrowroot flour was extracted from rhizomes and packed into LDPE bags. The moisture content, water activity, and colour of arrowroot flour were found to be significantly affected by storage conditions. The moisture content and water activity of flour stored under both conditions increased, while L* values decreased over time. Microbial growth was also observed, with ambient storage having a higher microbial load than refrigerated storage. The study contributes to the development of quality standards for arrowroot flour by providing important information on its shelf life. It also emphasizes the significance of refrigerated storage conditions to ensure the safety and quality of arrowroot flour for consumption.","PeriodicalId":138817,"journal":{"name":"IPS Journal of Nutrition and Food Science","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130755644","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}