Nigerian Food Journal最新文献_第4页

Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach 响应面法预测不同发酵变量下ugba (Pentaclethra macrophylla)生产过程中氨基氮含量

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/J.NIFOJ.2015.04.015

C. Ogueke, F. Anosike, C. I. Owuamanam

引用次数: 8

Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach 响应面法预测不同发酵变量下ugba (Pentaclethra macrophylla)生产过程中氨基氮含量

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/j.nifoj.2015.04.015

C.C. Ogueke, F. Anosike, C.I. Owuamanam

{"title":"Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach","authors":"C.C. Ogueke, F. Anosike, C.I. Owuamanam","doi":"10.1016/j.nifoj.2015.04.015","DOIUrl":"https://doi.org/10.1016/j.nifoj.2015.04.015","url":null,"abstract":"<div>Manipulation of fermentation variables during ugba production (fermented African oil bean (Pentaclethra macrophylla) seed), using traditional method was studied with the view to improving the fermentation process, quality of product and prediction of process. The variables studied were number of leaves used in wrapping, relative humidity (RH) and temperature. Effect of variables on pH and amino nitrogen was determined on 24h basis for 96h. Attempt on prediction and optimization of process using response surface method was made. Amino nitrogen increased with fermentation time and attained its peak at 72h. The highest daily amino nitrogen value (3.4mgN/g) was obtained from sample fermented at 65% RH, temperature 30°C and 5 layers of leaves used for wrapping. pH increased into the alkaline range within the period, the highest value (8.2) being from sample fermented at 65% RH, 40°C and 10 layers of leaves. Statistical analysis and response surface plots associated with analysis showed that the quadratic effect of variables was significant (p<0.05). Effects of number of leaves used in wrapping and relative humidity were significant and accounted for 95.31% of the amino nitrogen variation. Thus use of response surface method predicted the process and can be used to optimize the fermentation process. This ultimately will improve product quality.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nifoj.2015.04.015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91754992","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}

引用次数: 8

Assessment of the microbial qualities of noodles and the accompanying seasonings 面条及其佐料的微生物品质评价

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/J.NIFOJ.2015.04.005

W. Akhigbemidu, A. Musa, O. Kuforiji

引用次数: 15

Assessment of the microbial qualities of noodles and the accompanying seasonings 面条及其佐料的微生物品质评价

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/j.nifoj.2015.04.005

W. Akhigbemidu, A. Musa, O. Kuforiji

{"title":"Assessment of the microbial qualities of noodles and the accompanying seasonings","authors":"W. Akhigbemidu, A. Musa, O. Kuforiji","doi":"10.1016/j.nifoj.2015.04.005","DOIUrl":"https://doi.org/10.1016/j.nifoj.2015.04.005","url":null,"abstract":"<div>The microbial quality of five different brands of noodles (designated as D, G, H, I and M) with their accompanying seasonings commonly marketed and consumed in Nigeria were investigated. The samples were serially diluted and using the pour plate technique least microbial load was obtained by heating samples at 100°C for 10min. Sample G had the highest bacterial count of 43.8×105 cfu/ml for hot noodles. For the seasonings, the total bacterial count varied with sample M having the highest bacterial count of 31.2×105 cfu/ml for hot and cold seasonings respectively while for the chilli, sample D had the highest bacterial count of 36.0×105 cfu/ml. The total fungal count of all samples was less than that of the bacterial counts. Microbial analysis showed the presence of Bacillus, Pseudomonas, Staphylococcus, Aeromonas and Streptococcus. Staphylococcus sp was the most frequently isolated while the five genera of fungi isolated were Aspergillus, Mucor, Penicillum, Rhodotorula and Candida. The implications of these findings on the health of the populace were discussed from the microbiological point of view.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nifoj.2015.04.005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91754991","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}

引用次数: 15

Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame ( Sesamum indicum Linn) seed 用芝麻(Sesamum indicum Linn)制成的尼日利亚传统小吃Robo的营养、理化和感官特性

Nigerian Food Journal Pub Date : 2015-01-01 DOI: 10.4314/NIFOJ.V33I2

A. T. Omidiran, L. Sanni, O. Sobukola, Sekossounon Sanni, A. A. Adebowale, A. Obadina, O. Kajihausa, M. Adegunwa, K. Tomlins, T. Wolfgang

{"title":"Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame ( Sesamum indicum Linn) seed","authors":"A. T. Omidiran, L. Sanni, O. Sobukola, Sekossounon Sanni, A. A. Adebowale, A. Obadina, O. Kajihausa, M. Adegunwa, K. Tomlins, T. Wolfgang","doi":"10.4314/NIFOJ.V33I2","DOIUrl":"https://doi.org/10.4314/NIFOJ.V33I2","url":null,"abstract":"Properties of traditional snack prepared from melon (Citrullus colocynthis L.) and sesame seeds (Sesamum indicum L.) respectively were investigated. The colour of the snacks, peroxide and iodine values of extracted oil were also determined using standard analytical methods. On the average, the samples contained protein (30.8 – 33.4 g/100 g), fat (40.5 – 45.6 g/100 g), fibre (7.04 – 7.64 g/100 g), ash (5.28 – 6.68 g/100 g) and carbohydrate (10.69 – 12.35 g/100 g). The gross energy ranged between 464.6 kcal/100 g in melon robo to 495.0 kcal/100 g in sesame robo. Calcium, magnesium, phosphorus and potassium were the most abundant minerals in robo while zinc, iron and manganese were the least. The vitamins – thiamine, riboflavin and niacin in the melon robo were 2.87, 0.65 and 1.28 mg/100 g while sesame robo contained 2.13, 1.05 and 0.56 mg/100 g respectively. The phytate and oxalate concentrations were relatively low in all the samples. The sensory evaluation results revealed that melon robo was rated higher in terms of colour, taste, texture and overall acceptability.Keywords: Melon, sesame, snacks, nutrition, acceptability.","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72799697","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}

引用次数: 8

Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation 麦地黄、沙柏、土芋粉混合粉作为断奶食品配方的潜力研究

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30116-8

Onuoha O.G. , Chibuzo E. , Badau M.

{"title":"Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation","authors":"Onuoha O.G. , Chibuzo E. , Badau M.","doi":"10.1016/S0189-7241(15)30116-8","DOIUrl":"10.1016/S0189-7241(15)30116-8","url":null,"abstract":"<div>This work was aimed at evaluating the functional properties of six varying percentage blends of locally abundant, under-utilized crops; malted acha (Digitaria exilis), aya (Cyperus esculentus) and ede (Colocasia esculenta) as a substitute for the traditional weaning food. The results of bulk density and starch digestibility showed a decrease with increasing percentage addition of malted acha with values from 5.889±0.98 to 7.953±0.103 and −5.45 to −13.6 respectively. While water absorption capacity, measure of dispersibility, wettability, swelling power, % solubility increased with increase in percentage addition of malted acha with values from 6.6±0.712 to 8.1±0.1, 2.12 to 37.225, 3.21±0.04 to 3.6±0.03 and 20.64 to 24.46 respectively. There was no significant difference between any of the formulae and the control. Results of pasting properties showed that the peak viscosity, break down, final viscosity and setback values ranges from −0.42±0.085 to −3.67±0.085, 5.63±0.045 to 1.79±0.04, −3.88±0.045 to −1.475±0.275 and 2.17±0.045 to 2.93±0.045 respectively. The formulae compared favourably with the control, a commercially sold weaning food.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30116-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85197313","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}

引用次数: 10

Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp) 干热预处理(烘烤)对豇豆蒸煮时间的影响

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30113-2

Obasi N.E., Unamma N.C. , Nwofia G.E.

{"title":"Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)","authors":"Obasi N.E., Unamma N.C. , Nwofia G.E.","doi":"10.1016/S0189-7241(15)30113-2","DOIUrl":"10.1016/S0189-7241(15)30113-2","url":null,"abstract":"<div>Four cowpea varieties (Brown beans, Oloka beans, IAR48 and IT89KD-288) were toasted at 105°C, and used to study the effect of dry heat treatment on the cooking time and nutrient composition of cowpea seeds and also its effect on the functional properties of resultant flour of the cowpea seed varieties. Toasting reduced the cooking time for brown and oloka cowpea varieties from 55.00–31.00 and 70.67–51.67min, respectively. The cooking time for IAR48 and IT89KD-288 cowpea varieties increased from 104.67 to 106.00 and 88.00 to 88.67min, respectively. The results indicate that the cooking time of cowpea seeds can be reduced significantly on toasting, while maintaining their potential as functional agents in the food industry for nutrition and utilisation. Correlation between the amount of water imbibed by cowpea seeds and their cooking time was -0.74, but was not significant at p≤0.05, suggesting that there is no significant relationship between the amount of water imbibed by cowpea seeds and their cooking time.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30113-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85527269","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}

引用次数: 8

Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour 热挤压工艺参数对蚕豆籽粉肉类类似物品质特性的影响

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30092-8

C. Omohimi, O. Sobukola, K. Sarafadeen, L. Sanni

引用次数: 33

Suitability of Protein-Rich Extract from Okra Seed for Formulation of Ready to Use Therapeutic Foods (RUTF) 富含蛋白质的秋葵籽提取物在即食治疗食品中的适用性

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30102-8

N. S. Uhiara, G. Onwuka

引用次数: 6

Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours 小麦、阿查和大豆复合粉混合制成面条的可接受性

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30093-X

G. Omeire, O. F. Umeji, N. Obasi

引用次数: 32