International Journal of Food Science and Biotechnology最新文献

{"title":"The Grain Security Assessment Based on Improved TOPSIS Model in Yunnan Province China","authors":"K. Tong, Chaoji Yang","doi":"10.11648/j.ijfsb.20190403.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20190403.11","url":null,"abstract":"Food security has become an important part of the security of all countries in the world, especially in a populous country like China. This paper analyzes the impact of different influencing factors on food security in Yunnan Province, and establishes an appropriate evaluation index system to analyze and evaluate the food security of Yunnan Province under the changing environment of 2001-2016. Firstly, the principal factors analysis method is used to divide the factors affecting food security in Yunnan Province into three levels: natural conditions, social development and technology level, and agricultural management level. Secondly, the entropy weight method is combined with the OWA operator to obtain the Yunnan Province. The main influencing factors are the total power of agricultural machinery, the amount of agricultural chemical fertilizer and the proportion of the primary industry's output value to GDP. Finally, using the improved gray correlation TOPSIS model, the food security in Yunnan Province has basically shown a trend of volatility growth since 2001. The calculation results show that since 2001, food security in Yunnan Province has shown a growth trend, the grain production has been effectively secured in Yunnan Province. In its three criteria levels, social development and technological level and agricultural management levels are steadily increasing, except for natural condition is volatile. In the future, Yunnan Province should reduce its dependence on mechanical power and fertilizer in the grain production process, further expand the development of green agriculture and organic agriculture, and ensure food safety production in many aspects.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88023161","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":"Estimation of Heavy Metals, Essential Trace Elements and Anti-Nutritional Factors in Leaves and Stems from Moringa oleifera","authors":"Niaz Mahmud, .. M.L.Islam, Md. Shovon Al-Fuad, Samiron Sana, Md. Jannatul Ferdaus, Suzon Ahmed, S. Satya, M. Mamun, N. Sakib, M. Islam, Shuvonkar Kangsha Bonik","doi":"10.11648/J.IJFSB.20190402.14","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190402.14","url":null,"abstract":"This study was conducted to estimate the concentrations of 8 trace elements including (Mn, Fe, Cu, Zn, Ni, Ar, Cr, and Pb) and 4 anti-nutritional factors including (saponins, oxalates, phytate, and cyanogenic glycosides) in leaves and stems from Moringa oleifera. The concentrations in samples analyzed were found to be in the range of 0.88-1.88 mg/kg for Mn, 11.95-25.25 mg/kg for Fe, 0.35-1.22 mg/kg for Cu, 6.92-17.96 mg/kg for Zn, 0.03-0.07 mg/kg for Ni, 0.955-1.45 mg/kg for Cr and 0.564-0.85 mg/kg for Pb. However, Arsenic was not detected in all the samples analyzed. As for the anti-nutritional factors, the concentrations in samples analyzed were found to be in the range of 111.35-123.42 mg/kg for saponins, 69.5-509.4 mg/kg for oxalates, and 0.38-0.156 mg/kg for phytate and 316.95-325.27 mg/kg for cyanogenic glycosides. The values of all these elements were found significantly below the recommended maximum tolerable guidelines level proposed by WHO/FAO except for lead (Pb), Pb was found slightly higher than the recommended limit as described. Our findings of this study reveal that most of the trace elements found in M. oleifera are below the recommended maximum tolerable limits; therefore it is safe for both human and animal consumption as well.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"276 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72763776","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":"Pre-Extension Demonstration of Fertilizer Rate in Taro (Boloso-1) Varietyin Boloso Sore Woreda, Wolaita Zone Southern Nation Nationalities and Peoples Regional State, Ethiopia","authors":"A. Abdala, B. Tufo","doi":"10.11648/J.IJFSB.20190402.13","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190402.13","url":null,"abstract":"Seasonal food shortage is amongst the principal problems of farmers in mid-altitude areas of Southern Ethiopia. Taro and sweet potato are important part of food security packages in some of the world’s poorest nations. Taro is grown over a wide range of environments from 1,300-2,300m.a.s.l.; mostly by the resource poor farmers and the drought area. Its compatibility with various types of limited in put farming systems (versatility) and reliability under conditions such as drought, high rain fall, disease resistance and low soil fertility have made it attractive crop to farmers. There is no recommended fertilizer rate of taros so far demonstrated and popularized to farmers, and hence this pre extension demonstration of fertilizer rate in Boloso-1 was carried out to develop high yielding taro for the area. The research was carried out in Boloso sore woreda of Wolaita zone and two kebeles were selected which are Dubo and Gara Godo respectively in 2018. There were significant difference exists among the urea applied and non-applied Boloso-1 and Boloso-1 with urea application is recommended in the Boloso sore and in similar agro ecology.From the results of the treatment it was observed that farmers show great interest towards the Boloso-1 with urea application on top of the Boloso-1 applied without urea. ","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83461819","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 Composition and Energy Value Analysis of Five Varieties of Malting Barley","authors":"C. Castillo, G. García, Adrián Hernández, M. Zamora","doi":"10.11648/J.IJFSB.20190402.11","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190402.11","url":null,"abstract":"Malting barley is an important crop in the world due to its high nutritional value that imparts great benefits to health. The aim of this study was to evaluate the proximate analysis and energy value of five varieties of barley malting of Mexican origin. Results showed that malting barley varieties have on average high amounts of total carbohydrates (76.84%), protein (12.47%), fiber (5.65%), fat (2.67%), ash (2.36%), and moisture (10.34%) and provide lots of energy to humans. Although the five varieties have the same nutrients, each variety stands out for its particular characteristics. The Esperanza variety had a higher value of carbohydrates, considering it important for nutrition and the malting industry. The Esmeralda variety showed high protein content; this parameter is significant for the feed industry and human nutrition. Armida is the variety with the highest fat content and at the same time provides greater amount of energy. The varieties with higher fiber content and ash were Adabella and Alina, respectively.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75571359","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":"Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products","authors":"Jedidah Wanjiku Kiharason, D. K. Isutsa","doi":"10.11648/J.IJFSB.20190401.13","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190401.13","url":null,"abstract":"Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor limiting shelf-life of fresh produce and processed products. It arises from improper handling and spore contamination, leading to economic loss. The objective of the present study was to determine whether shelf-life of value-added pumpkin products could be prolonged by wrapping, drying, or processing. The study used products in three experiments: (1) pumpkin fresh fruit (presented as whole, half slices or quarter slices plus or minus clear shrink wrap); (2) pure flour (dried using oven, enhanced solar, or open sun); and (3) bakery products (cake, cookies, scones, mandazi, bread, porridge, chapatti or irio blended with 0%, 5%, 20%, 50% or 90% pumpkin flour). All experiments were conducted in completely randomized design, replicated four times and repeated once. Pooled average data values were subjected to analysis of variance and significantly different means were separated using the least significantly difference test at α = 0.05. Plate Count Agar and Potato Dextrose Agar were used to determine total viable counts and fungi, respectively, on pumpkin fresh fruit, dried flour and blended products, while MacConkey Agar was used to assess enteric bacteria in dried flour and blended products. Results showed significant differences (P<0.0001) in number of days taken for the tested samples to get spoilt. Slicing fruit drastically reduced shelf-life from 142 days to about 3 to 5 days. There were significant differences (P<0.0001) in shelf-life of flour from the three drying methods. Enhanced solar dried flour had longest shelf-life of 11.5 months. Bacilli were the dominant bacteria in fresh fruit slices, while flour had bacilli and cocci, which were also dominant in blended products. Significant difference (P<0.0001) occurred in moisture content of cake, mandazi and scones with various flour-blending levels. Cookies had the longest shelf-life of 64 days, while irio, chapatti and porridge got spoilt after two days. Significant differences occurred in microbial counts of the various flour-blended products throughout the storage periods. Baked products with up to 20% pumpkin flour-blend had great potential of remaining wholesome for longest storage period and hence are recommended for adoption.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81962191","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":"Marketability of Value-added Pumpkin (Cucurbita moschata Duch.) Fruit in a Representative Peri-urban Kenyan Market","authors":"Jedidah Wanjiku Kiharason, D. K. Isutsa","doi":"10.11648/J.IJFSB.20190401.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190401.12","url":null,"abstract":"Pumpkin (C. moschata Duch.) fruit is a highly nutritious horticultural crop with great potential for commercialization. However, in Kenya many households do not buy and utilize pumpkins regularly, leading to low demand. These scenarios increase post-harvest losses and provide no incentive for farmers to increase production in Kenya, which has an abundance of pumpkin landraces that unfortunately remain under-exploited and under-utilized. Their distribution and marketing is a great challenge due to easy perishability. Horticultural crops experience losses in quality and quantity in between harvest and consumption. The magnitude of post-harvest losses in fresh fruits and vegetables is estimated to range from 20% to 50% in developing countries. The present study determined marketability of fresh fruit, and the spoilage rate of fresh fruit in the various presentation formats (eighth, quarter and half slices and a control of whole fruit either wrapped or not with cling film). Selling was facilitated by four market women in Nyeri County of Kenya. Statistical analysis showed significant differences (P<0.05) in number of spoilt pieces over time, and between number of days to spoilage of whole fruit, compared to slice fruit. More quarter and half slices got spoiled after a few days of presentation to buyers. Nonetheless, quarter slices had the highest (54.5%) pieces sold, while half slices had the fewest (9.8%) pieces sold. However, no significant differences occurred in average number of pieces sold, or in amount of money from sale of fruit pieces of different presentation formats. Most consumers preferred buying smaller slices. Therefore, adoption and promotion of pumpkin presentation formats that effectively increase shelf-life is recommended to enhance production and utilization in Kenya.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85826823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk","authors":"Emelike Nkechi Juliet Tamuno, A. Monday","doi":"10.11648/J.IJFSB.20190401.11","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190401.11","url":null,"abstract":"Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81508725","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":"Flavonoids of Organic Banana Peels (Musa cavendishii)","authors":"Dániza Mirtha Guerrero-Alva","doi":"10.11648/j.ijfsb.20190402.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20190402.12","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78410581","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":"Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children","authors":"Maha I. K. Ali","doi":"10.11648/j.ijfsb.20190401.14","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20190401.14","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78617382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)","authors":"Dalia H. Eshra, Attia R. Shehata, Abdelkareem A. Ahmed, Jehan I. Saber","doi":"10.11648/j.ijfsb.20190404.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20190404.12","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"279 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77313471","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}