International Journal of Food Science最新文献

{"title":"Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (<i>Musa acuminata</i> x <i>balbisiana</i> (BBB Group) \"Saba\") Peel.","authors":"Rachel S Rodulfo, Katherine Ann T Castillo-Israel, Prince Joseph V Gaban, Ma Cristina R Ilano, Joshua B Benedicto, Mark Anthony A Badua, Joel P Rivadeneira","doi":"10.1155/2024/9892858","DOIUrl":"https://doi.org/10.1155/2024/9892858","url":null,"abstract":"<p><p>Ultrasound-assisted extraction of pectin from Saba banana (<i>Musa acuminata</i> x <i>balbisiana</i> (BBB Group) \"Saba\") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (<i>p</i> > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO^-, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11410439/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical Characterization of Ethiopian Black Cumin (<i>Nigella sativa</i> L.).","authors":"Basazinew Degu Gebremedin, Bizuayehu Tesfaye Asfaw, Wendawek Abebe Mengesha, Kebebew Assefa Abebe","doi":"10.1155/2024/2746560","DOIUrl":"10.1155/2024/2746560","url":null,"abstract":"<p><p>Black cumin (<i>Nigella sativa</i> L.) seed oil has been used for its medicinal and aromatic values. Some studies revealed the presence of variability among <i>N. sativa</i> genotypes in seed oil content and yield. In Ethiopia, very few studies were conducted to investigate the variability of <i>N. sativa</i> genotypes by using biochemical traits. Thus, this study was conducted at Debre Zeit and Kulumsa Agricultural Research Centers' experimental sites under field conditions during the 2021 cropping season to investigate the variability of Ethiopian <i>N. sativa</i> genotypes based on biochemical traits. Sixty-four genotypes were used and arranged in an 8 × 8 simple lattice design with two replications. Essential oils (EOs) and fixed oils were extracted by the respective methods of hydro distillation and solvent extraction. The univariate, bivariate, and multivariate analyses of the collected data were performed. Combined analysis of variance (ANOVA) revealed significant differences among genotypes in fixed oil yield per hectare (FOY), EO content (EOC), and EO yield per hectare (EOY). EOY had a significant positive correlation with FOY and EOC. It is expected to improve all biochemical traits by 17.39%-94.62% over the improved varieties by selection of the top 5% landraces. Therefore, genotypes 90504, 219970, and 013_ATH were the top 5% best performed landraces by FOY and EOY over the improved varieties. So, through selection, it would also be possible to improve the studied biochemical traits of the genotypes. The principal component (PC) analysis (PCA) of four biochemical traits showed 85.86% of the total variance captured by the first two PCs. EOY and FOY were the main contributor traits to the variation in the first PC, whereas FOC and EOC were the main contributor traits to the variation in the second PC. The genotypes were grouped into three different clusters based on four biochemical traits with significant intercluster distance. This showed that there was sufficient diversity among the genotypes which can be exploited for the future <i>N. sativa</i> improvement program in Ethiopia.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11343625/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142055555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders.","authors":"Njomza Gashi, Endrit Hasani, Salih Salihu","doi":"10.1155/2024/7045401","DOIUrl":"10.1155/2024/7045401","url":null,"abstract":"<p><p>The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (<i>p</i> < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (<i>a</i> ^∗), while the ratio is inverse for the parameters of lightness (<i>L</i> ^∗), yellowness (<i>b</i> ^∗), chroma (<i>C</i> ^∗), and the value of hue angle (<i>h</i>). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-de","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11333141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142004188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey.","authors":"Anatoliy Kazak, Yurij Grishin, Joel B Johnson, Nikolay Oleinikov, Marina Rudenko, Angela Mayorova, Anna Dorofeeva, Kristina Frolova","doi":"10.1155/2024/7199030","DOIUrl":"10.1155/2024/7199030","url":null,"abstract":"<p><p>The recent steady demand for products with increased antioxidant properties largely determines the direction of research in the field of creating high-quality products with increased biological value. Insufficient knowledge of the antioxidant activity and potential biological value of whiskey makes this area of research relevant and in demand. This study presents the results of an analysis of the influence of distillate aging conditions on the phenolic composition and antioxidant capacity of whiskey, obtained using coulometric, chromatographic, and amperometric methods of analysis. During the study, samples of whiskey with increased antioxidant capacity were obtained based on the use of alcoholic extracts of grape stems of the <i>Vitis vinifera</i> species. The data obtained as a result of the study can be used in the future both to improve the efficiency of methods for monitoring and regulating the circulation of alcoholic products based on the developed methodology for determining antioxidant capacity and to contribute to the creation of a new type of alcoholic products with an increased content of bioavailable biologically active substances and antioxidant capacity.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11326882/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141987926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.","authors":"Nyarai Mungofa, Daniso Beswa","doi":"10.1155/2024/3596783","DOIUrl":"https://doi.org/10.1155/2024/3596783","url":null,"abstract":"<p><p>Cowpea (<i>Vigna unguiculata</i>) and pumpkin (<i>Cucurbita maxima</i>) play a pivotal role as affordable, nutritious food sources for humans. Low-income households can significantly benefit from supplementing their diet with nutritious and cost-effective locally available ingredients. The aim of this research was to develop a cost-effective soup formulation using ingredients that are readily available from a household garden and suitable for use in the kitchens of families with limited financial resources. The effect of cowpea and pumpkin powders on physicofunctional properties, total phenolic content (TPC), antioxidant activity (AA), and consumer acceptability of the soup were determined. Three composite soup mixes were prepared using various parts of cowpea and pumpkin at a ratio of 1:1. A control soup sample was developed, and the experimental soups were prepared by supplementing the control soup with 5%, 10%, or 15% of each composite soup mix, respectively. The physical properties, functional properties, TPC, AA, and consumer acceptability of soup were determined. The control soup had an appealing golden brown colour. Formulations 1 and 3 showed the highest relative viscosity (80.67-88.91 cP). All the experimental soup formulations had higher rehydration ratios (8-14.7 g/g) and water absorption capacities of 185.7-263.3 g/g compared to the control at 7.7 g/g and 65.7 g/g, respectively. The TPC of Formulation 2 (F2) (0.32-0.54 mg of gallic acid equivalent (GAE)/100 g powder) and Formulation 3 (F3) (0.54-0.63 mg GAE/100 g powder) was higher than Formulation 1 (F1) (0.25-0.32 mg GAE/100 g powder) and the control (0.44 mg GAE/100 g powder). Overall, the cowpea seed powder plus pumpkin fruit powder added at 10% in F2 appeared nearly optimal as a soup mix. It produced an attractive golden brown soup with increased swelling power (SP) and viscosity to assist in swallowing. Soup F1 and F2 scored high in appearance (7.27 and 7.0), aroma (7.1 and 6.7), taste (6.6 and 6.3), and overall acceptability (6.5 and 6.4). Despite having TPC and AA lower compared to F3, F2 containing 15% cowpea seed powder and pumpkin fruit has the potential to be further developed and commercialised due to the relatively high overall consumer acceptability and high acceptability in all sensory attributes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11390232/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.","authors":"Mary Nkongho Tanyitiku, Prisca Bessem, Igor Casimir Njombissie Petcheu","doi":"10.1155/2024/8864560","DOIUrl":"10.1155/2024/8864560","url":null,"abstract":"<p><p>The consumption of gluten-free corn cookies is becoming very popular among nonceliac and celiac individuals. However, the absence of gluten and other nutrients in corn generally leads to cookies of lower quality in terms of nutritional value, texture, colour, and shelf life. To improve the quality characteristics of corn cookies, this study investigated the effect of incorporating an underutilised herb (<i>Urtica dioica</i> L. leaves) on its nutritional and physical properties. Stinging nettle leaf flour was incorporated at different levels (5%, 10%, 15%, and 20%) and compared with a control (100% corn cookies). The storage stability of the formulated corn cookies was also investigated at room and frozen (-18 ± 2°C) temperature. The incorporation of stinging nettle leaf flour increased (<i>p</i> < 0.05) the ash and protein content of corn cookies from 0.32% (control) to 2.56% (20% stinging nettle leaf flour incorporation) and 6.44% (control) to 21.52% (20% stinging nettle leaf flour incorporation), respectively. After in vitro starch digestion, the total phenolic content (TPC) and antioxidant activity (AA) also increased approximately 27 and seven times, respectively, and the estimated glycaemic index (GI) (eGI) decreased (<i>p</i> < 0.05) from 48.60% (control) to 33.18% (20% stinging nettle incorporated). Shelf life characteristics (water activity, peroxide value (PV), and microbial count) of formulated corn cookies were within acceptable limits for human consumption upon storage for 6 months. The findings indicated that stinging nettle leaves could serve as a potential food ingredient in gluten-free bakery products, particularly where low GI foods are desirable.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11319057/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141971061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic Chocolate Containing <i>Lactobacillus plantarum</i> Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial.","authors":"Endang S Rahayu, Wahyu K Yoga, Husnita Komalasari, Mariyatun Mariyatun, Wednes A Yuda, Nancy E P Manurung, Pratama N Hasan, Suharman Suharman, Fathyah H Pamungkaningtyas, Dina A Nurfiana, Putrika C Pramesi, Mifta Gatya, Phatthanaphong Therdtatha, Jiro Nakayama, Mohammad Juffrie, Titiek F Djaafar, Tri Marwati, Tyas Utami","doi":"10.1155/2024/9493797","DOIUrl":"10.1155/2024/9493797","url":null,"abstract":"<p><p>The present study investigated the ingestion effect of chocolate probiotic containing <i>Lactobacillus plantarum</i> Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic (<i>n</i> = 28) and placebo (<i>n</i> = 28) groups. Fecal sampling was performed on the 10^th and 100^th days and further analyzed for gut microbiota composition, short-chain fatty acid (SCFA), and fecal pH. A significant difference was found in the diversity index, fecal pH, and several microbiotas at the phylum and genus levels. At the phylum level, <i>Bacteroidetes</i> was significantly higher in the probiotic group, and a higher relative abundance (RA) of <i>Firmicutes</i> was found in the placebo group. At the genus level, significant differences were observed in some bacteria, such as <i>Bifidobacterium</i> and <i>Prevotella</i>. Therefore, it can be concluded that the probiotic intervention in this study resulted in changes of gut microbiota diversity and fecal pH. <b>Trial Registration:</b> Thai Clinical Trials Registry identifier: TCTR20220425001.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11316911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.","authors":"Most Jesmin Akhter, Md Al-Amin, Md Akram Hossain, Md Murtuza Kamal","doi":"10.1155/2024/2662967","DOIUrl":"10.1155/2024/2662967","url":null,"abstract":"<p><p>This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (<i>L</i>∗) value of the crust and from 61.21 to 41.10 in the lightness (<i>L</i>∗) value of the crumb. Additionally, changes in <i>a</i>∗ and <i>b</i>∗ values were observed. The <i>a</i>∗ values varied between 17.59 and 12.42 for the crust and between 6.96 and 5.89 for the crumb. The <i>b</i>∗ values varied between 31.61 and 23.65 for the crust and between 19.63 and 16.58 for the crumb. Sensory evaluation suggested that up to 5% BPP inclusion in bread mirrored the texture, taste, appearance, and overall acceptability of control bread, but enrichment beyond 5% resulted in lower sensory scores. In summary, the incorporation of BPP significantly influenced various aspects of bread, highlighting its potential for applications in the food and industry sectors.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11315971/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging.","authors":"Mokhamad Fakhrul Ulum, Maryani, Min Rahminiwati, Lina Choridah, Nurhuda Hendra Setyawan, Khusnul Ain, Utriweni Mukhaiyar, Fitra Aji Pamungkas, Jakaria, Agah Drajat Garnadi","doi":"10.1155/2024/9526283","DOIUrl":"10.1155/2024/9526283","url":null,"abstract":"<p><p>Meat content and physically hazardous contaminants in the internal section of meatballs cannot be detected by the naked eye or surface detectors. This study is aimed at analyzing the meat content of cattle meatballs and detecting foreign objects using ultrasonography (USG), digital radiography (DR), and electrical impedance tomography (EIT). Meatballs were produced using four different meat formulations (0%, 25%, 50%, and 75% meat) and three treatments (no preservative (control), borax, and formalin preservatives). Cast iron and plastic beads were used as models of foreign objects embedded in the samples. The echogenicity, opacity, and resistivity values of each sample were evaluated and compared across groups. The results showed that the shelf life of the control meatballs was shorter than that of meatballs with preservatives. The echogenicity and opacity values for the different meat formulations were hypoechoic in USG and grey in DR. USG was able to distinguish between control and preservative-treated meatballs but could not differentiate meat content and detect foreign objects. Conversely, DR effectively assessed meat content and detected iron-based foreign objects, while EIT showed higher resistivity values for iron and plastic beads compared to the meatball bodies.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11309808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (<i>Vigna unguiculata</i> L. Walp) Leafy Vegetable.","authors":"M Y Maila, P E Tseke","doi":"10.1155/2024/9095035","DOIUrl":"10.1155/2024/9095035","url":null,"abstract":"<p><p>Seasonal production limits the effective utilization of cowpea, which is regarded as food and a cash income crop in most African rural communities. To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. A 2 kg sample of fresh leaves was divided into four portions and blanched at 95°C for 0 (control), 2.5, 5, and 10 min. The study was arranged in a completely randomized design in triplicate. Collected data included moisture, total phenolic, antioxidant activity, and minerals [calcium (Ca), potassium (K), cobalt (Co), chromium (Cr), and silicon (Si)]. Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively. Similarly, antioxidant activity increased at 2.5 min to 1025 <i>μ</i>g AAE/g of WM, but reduced by 751.71 and 641.80 <i>μ</i>g AAE/g of WM at 5 and 10 min, respectively. Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively. Similarly, K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively. Contrarily, Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively. Similarly, Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively. Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L. Therefore, blanching time of 2.5 min at a constant temperature of 95°C increased the tested nutritive elements, except for moisture, Co, and Cr.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300073/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}