International Journal of Food Science and Biotechnology最新文献

{"title":"Minerals and Vitamins Analysis of Two Bread Wheat Varieties for Wheatgrass Juice Content","authors":"Abe Tullo","doi":"10.11648/J.IJFSB.20210603.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210603.12","url":null,"abstract":"The main aim of this research work is to analyze minerals and vitamins of bread wheat varieties for wheatgrass juice content of two selected wheat varieties (Ogolcho and Kingbird) grown in Ethiopia. The experiments were carried out in a completely randomized design with wheat varieties as the factor of two levels (Ogolcho and Kingbird). The results showed that the minerals (Ca, Fe, K, Mg, Na, P and Zn) contents of wheatgrass juice variety were 36.2, 0.5, 503.4, 23.18, 8.6, 72.94 and 0.32 mg/100 g, for Ogolcho variety and 35.8, 0.4, 395, 23.51, 7.8, 64.18 and 0.42 mg/100 g, respectively, for Kingbird variety. The vitamins (A, C, D3 and E) were 0.15, 36.35, 0.018 and 0.244 mg/100 g in the juice of Ogolcho variety while for Kingbird variety they were 0.15, 31.65, 0.018 and 0.236 mg/100g, respectively. The experimental analysis clearly indicated that the amount of minerals content (Fe, Zn, Na, K and P) and vitamins content (C and E) showing the significance difference (p≤0.05) in the mean value of parameters. The result indicated that Ogolcho and Kingbird varieties wheatgrass juice were high in minerals and vitamins composition than the wheat grain. Hence, consumption of wheatgrass in the form of juice is beneficial in keeping away several of the health problems and highly recommended as a remedy to various diseases due to its high potential with medicinal values and health benefits.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86665229","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 Knowledge and Practices Among Expectant Mothers in Olorunda Local Government Area, Osogbo Osun State","authors":"O. Kayode, Q. Alabi, A. Oshineye","doi":"10.11648/J.IJFSB.20210603.11","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210603.11","url":null,"abstract":"Maternal nutrition before and during pregnancy is an important determinant of birth weight, high rate of low birth weight in developing countries has been attributed to poor maternal nutrition. The study assessed the nutritional knowledge and practices among expectant mothers in Olorunda Local Government Area, Osogbo Osun State. A Cross-Sectional study was conducted among 290 pregnant women between ages 15 to 49. A self-administered questionnaire was used to collect information on socio-demographic characteristics, nutritional knowledge and practices of respondents. Larger percentage (85.9%) of respondents had good nutritional knowledge and 14.1% had poor knowledge. Also, 81.7% had good nutritional practice while 18.3% had poor nutritional practice. Data was analyzed using descriptive and inferential statistics, using chi-square there was no association between nutritional knowledge and age (X2=2.911, p – value=0.573). There was an association between knowledge and level of education (X2=13.713, p – value=0.003) and there was no significant relationship between nutritional knowledge and nutritional practice of expectant mothers (X2=1.195, p-value=0.188). Nutritional knowledge and practice is high among expectant mothers in this study. However, women with no formal education had poor nutritional knowledge and practices and should be the target for nutrition education intervention.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85557402","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":"Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut","authors":"Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju","doi":"10.11648/J.IJFSB.20210602.14","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210602.14","url":null,"abstract":"The effects of Bambara groundnut (BGN) substitution and optimization of the deep fat frying processes of Akara Egbe was investigated in this study. Akara Egbe was prepared from paste formulated from flour mixture ratios of BG (20%-40%) in black-eye cowpea (BEC), frying temperature (145°C-190°C) and time (3-10 minutes) generated using Box – Behnken experimental design. The moisture content, oil content, crispness and colour difference were considered as responses. Optimum conditions obtained for akara egbe substituted with BG was at frying temperature of 190°C, frying time 8.5 minutes and 20% bambara groundnut which gave moisture content of 4.84%, 9.76% oil content, 343.81 N crispness and 15.43 colour. The polynomial regression models were validated with statistical tool whose values of coefficients of determination (R2)) were 0.9663, 0.9161, 1.000 and 0.9988for moisture content, oil content, breaking force and colour difference, respectively. A significant value (p<0.05) were obtained for moisture content, oil content, breaking force and colour difference when akara egbe was substituted with BG correlated with frying temperature and time.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87758328","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, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour","authors":"O. Friday, Kiin-Kabari David Barine, A. Monday, Achinewhu Simeon Chituru","doi":"10.11648/J.IJFSB.20210602.16","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210602.16","url":null,"abstract":"The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90772533","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":"Formulation and Nutritional Assessment of Ready to Serve Supplementary Maternal Food","authors":"R. Bekele","doi":"10.11648/J.IJFSB.20210602.15","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210602.15","url":null,"abstract":"Poor nutrition during pregnancy and lactation periods put mothers and their growing children at a greater risk of disease, mental disorders, and death. Maternal nutrition during pregnancy influences the growth of the fetus and contributes to the development of a healthy baby. Consumption of a nutritionally balanced supplementary maternal food to meet the additional nutritional demand during pregnancy and lactation is a sustainable option for tackling the co-existence of undernutrition in pregnant women and children. The aim of this study was to formulate nutrient rich ready to serve supplementary maternal food from barely, teff, bean, sesame seeds, pumpkin seed, and groundnut. The proximate composition of formulations was determined using official method of AOAC. The results showed that treatment formulation SFF1 which is Barley=40%; Teff=15%; Bean=20%; Sesame=5%; Pumpkin Seed=15% and Groundnut=5% had the most desirable nutritional benefits among the formulated supplementary maternal food. The appearance and taste of the prepared supplementary drink was acceptable and was found to be nutritious to meet the required additional nutrition for pregnant and lactating mothers. It is recommended to drink 500 ml of the supplementary drink per day to meet the daily Dietary Reference Intake (DRI) in addition to the ordinary meals.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80794434","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":"Microbiological Assessment of Ready-to-Eat Food Sold in Urban Primary Schools, Douala, Littoral Region, Cameroon","authors":"Ariane Laure Wounang Ngueugang, B. Tientche, Smith Asaah, H. Kamga, G. B. Tchamba","doi":"10.11648/J.IJFSB.20210602.13","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210602.13","url":null,"abstract":"Ready-to-eat (RTE) food sold to school going children at school premises can not only provide essential nutrient and energy but also a route for foodborne diseases (FBD). However, there is a paucity of data on microbiological assessment of RTE food sold in primary schools in Douala. The aims of this study was to investigate the microbiological quality of food sold in primary schools and to evaluated the food safety knowledge and practice of vendors to promote a safer school-based food for a better health and well-being of our children. Socio-demographic characteristics and the hygienic practices of 60 RTE food vendors were collected using structured questionnaire. A total of 60 food samples from three different food items (beans, spaghetti and meat) were analyzed for the presence of bacterial and fungal pathogens. Twenty-five grams of each food sample was transferred in to 225 ml of buffered peptone water and homogenized. The homogenates were serially dilute and a volume of 0.1 ml dilution was spread on solid media and incubated at 35-37°C for 24 hours and 5 days. Antibiotic susceptibility testing was done for isolated species using Muller Hinton agar and data was entered in excel and exported to SPSS version 20.0. For analysis. The overall prevalence of bacterial pathogens was 23.1% (26/60) and the total mean enterobacteriaceae count (MEC) was 8.203333x104 CFU/ml in which the value ranged from 3.4 x104–2.06 x 105 CFU/ml. The total mean fungal count (MFC) was 1.0341x105 CFU/g which varied from 0 –2.8x105 CFU/ml. Of the total of 60 samples examined, 93.3% (56/60) were found positive for S. aureus of which 15% (09/60) of isolates were contaminated. Citrobacter freundii was isolated in 23.4% (14/60) of RTE food. The greatest number of S. aureus was found in beans and the lowest number in spaghetti. These findings indicated that, the ready-to-eat food sold to primary school children in Douala metropolis represent an important potential health risk to school going children. There is a need for Public Health authority to establish guidelines and standards in order to safeguard the wellbeing of the school going children.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79403256","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":"Directions for the Use of Palaemon adspersus Shrimp in Food Technology","authors":"O. Sydorenko, O. Petrova","doi":"10.11648/J.IJFSB.20210602.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210602.12","url":null,"abstract":"Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73025299","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":"Extraction of Flavonoids from Sword Flower and Methodology of Its Preparations","authors":"Liu Chongbi, Xu Mingying, C. Ying, C. Ling, Dong Shumei","doi":"10.11648/J.IJFSB.20210601.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20210601.12","url":null,"abstract":"Qixing Jianhua (Hylocerei Undati Flos) is not only a specialty plant of Zhaoqing, but also has a lot of attention because it contains a variety of active ingredients. In order to explore the role of flavonoids in the seven-star sword-flower, by designing single factor test and L9 (Fourth power of 3) orthogonal test, the effects of different extraction time, ethanol concentration and particle size on the total flavonoids yield and process optimization were studied. After ultrasonic and 95% alcohol extraction, followed by ethyl acetate extraction, thin plate chromatography and other identification. Antioxidant ability analysis of the extract was carried out by salicylic acid method and antimicrobial test. And then the moisturizing anti-oxidation cream was prepared by using sword-flower alcohol extract. The results showed that the extraction rate was highest at 95% ethanol concentration, 1:60 of material to liquid ratio, 60 min extraction time, and 70 degrees Celsius extraction temperature, reaching 13.41 mg/g. The antibacterial effect of the extract is obvious, and it has obvious scavenging effect of hydroxyl radicals. Therefore, this paper has important theoretical and practical significance for the further study and application of flavonoids in the future. It can be predicted that the flavonoids extracted from Qixing sword flower, a kind of traditional Chinese medicine in Zhaoqing, will be widely used in the fields of food, medicine and health in the future.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83083699","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":"Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (<i>Triticum aestivum</i> L.) Lines Grown in Kenya","authors":"Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti","doi":"10.11648/j.ijfsb.20210604.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20210604.11","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","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":"76018489","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 Quality of Six African Edible Insects","authors":"Boko Adjoua Christiane Eunice, Angaman Djédoux Maxime","doi":"10.11648/j.ijfsb.20210604.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20210604.12","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","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":"74801932","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}