Nigerian Food Journal最新文献_第5页

Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona 明矾和Trona加工的非洲面包果种子的化学和感官评价

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30099-0

Olapade A.A., Umeonuorah U.C.

{"title":"Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona","authors":"Olapade A.A., Umeonuorah U.C.","doi":"10.1016/S0189-7241(15)30099-0","DOIUrl":"https://doi.org/10.1016/S0189-7241(15)30099-0","url":null,"abstract":"<div><p><span></span>The effect of aluminum sulphate (alum) and sodium sesquicarbonate (trona) on the chemical and sensory qualities of African breadfruit seeds (ABFS) was studied. ABFS were steeped in (0 – 2.0%) alum concentrations for 24h. The seeds were parboiled, dehulled and then cooked with (0 – 2.0%) trona concentrations for 90min. The chemical composition (proximate, energy, pH and titratable acidity) and sensory qualities of these samples were analyzed alongside the control (raw dehulled ABFS). The results showed that there were significant differences (p<0.05) between the control and the processed samples as well as among the processed samples. There were significant (p<0.05) increases in moisture (8.81 – 32.02%), ash (3.22 – 6.43%) and pH (6.97 – 7.64) contents as the concentration of alum and trona increased, whereas crude protein, fat, crude fibre, carbohydrate and total titratable acidity decreased with increase in the concentration of trona. However, there was no significant difference (p>0.05) in the colour of the cooked samples. ABFS sample cooked with 1.5% trona concentration was rated highest (7.02) in overall acceptability.</p></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)30099-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91690922","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: 16

From the Editor-In-Chief 来自总编辑

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30109-0

Prof Abimbola Uzomah CFS (Editor-in-Chief)

引用次数: 0

Effect of Pre-Treatments on Mechanical Oil Expression from Dika Kernels 预处理对大豆籽粒机械油脂表达的影响

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30090-4

Ogunsina B.S. , Olatunde G.A. , Adeleye O.

{"title":"Effect of Pre-Treatments on Mechanical Oil Expression from Dika Kernels","authors":"Ogunsina B.S. , Olatunde G.A. , Adeleye O.","doi":"10.1016/S0189-7241(15)30090-4","DOIUrl":"10.1016/S0189-7241(15)30090-4","url":null,"abstract":"<div><p>The effect of pre-treatments on mechanical oil expression from dika kernels was investigated in this study. The parameters considered were particle sizes (fine and coarse), moisture content (4, 6, and 8%), heating temperature (30, 40, and 50°C), heating time (15, 35 and 45min) and applied pressure (5, 10 and 15MPa). The results showed that the oil point pressure of dika kernels reduced with increase in heating temperature and time and moisture content. The highest oil point pressure for coarse particles was recorded at 2.11MPa; whereas oil point pressure for fine particles was below 1MPa. The lowest pressure at which oil began to flow was 0.41MPa (at 50°C and 8.3% MC) while the highest was 0.65MPa (at 30°C and 4.2% MC). The optimal oil point pressure ranged from 0.55 to 0.65MPa for fine particles and 1.51 to 2.11MPa for coarse particles. The least oil yield was at 4% moisture content at 5Mpa for coarse particles; whereas the highest yield was obtained at 4% moisture content at 15MPa for fine particles. For coarse particles, resistance to oil flow decreased significantly with increase in moisture content, heating temperature and heating time. The optimal oil expression occurred at pressure range of 0.55 to 0.65MPa for fine particles and 1.51 to 2.11MPa for coarse particles. Dika kernel has a high oil content, which makes it valuable for oil production. An understanding of the response of oil yield to various pre-treatments will provide valuable information for the optimization of dika oil expression.</p></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)30090-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"56085597","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: 14

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour 豇豆粉强化玉米片的质量评价

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30101-6

T. A. Abegunde, Olusola Timothy Bolaji, T. Adeyemo

引用次数: 19

Copyright 版权

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30108-9

引用次数: 0

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour 豇豆粉强化玉米片的质量评价

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30101-6

Abegunde T.A., Bolaji O.T., Adeyemo T.B.

{"title":"Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour","authors":"Abegunde T.A., Bolaji O.T., Adeyemo T.B.","doi":"10.1016/S0189-7241(15)30101-6","DOIUrl":"https://doi.org/10.1016/S0189-7241(15)30101-6","url":null,"abstract":"<div><p>Quality evaluation of “kokoro” fortified with cowpea flour (0, 10, 20, 30, and 40 %) was studied. The blends were reconstituted into a thick paste, manually moulded into kokoro stick and deep fried in hot vegetable oil at about 170°C for 5 minutes. These flour blends were analyzed for pasting, proximate and functional properties. The result showed that there was significant difference (p<0.05) in the proximate composition in all the bends. The protein content ranged from 15.20 – 23.03% while ash content was between 1.29 – 1.90%, which increased with increase in cowpea flour. The carbohydrate, fat and fiber contents decreased with values ranging from 59.17 – 65.00%, 3.24 – 4.40% and 2.23 – 2.96%, respectively. The pasting characteristics of the maize cowpea blends gave a peak viscosity ranging from 510 – 702 cp. There was no significant difference (p>0.05) in the pasting time and temperature. The functional properties reflected that water absorption, oil absorption and foaming capacity significantly increased with increase in cowpea flour with their values ranging from 186.67 – 210.00g/100g, 163.33 – 195.00g/mg and 30.73 – 39.27% respectively. Bulk density also followed the same trend. Sample CAF (100% maize) reflected the highest dispersibility value (6.63%). No significant difference (p>0.05) was observed in the swelling capacity and least gelatinization concentration. Although the sensory result indicated that increase in cowpea flour does not show a significant difference (p>0.05) in the sensory parameters, the overall acceptability of the samples was highly rated.</p></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)30101-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91690920","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: 18

Fungal Profile and Aflatoxin Contamination in Poultry Feeds Sold in Abeokuta, Ogun State, Nigeria 尼日利亚奥贡州阿贝奥库塔市出售的家禽饲料中的真菌特征和黄曲霉毒素污染

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30098-9

Kehinde M.T. , Oluwafemi F. , Itoandon E.E. , Orji F.A. , Ajayi O.I.

{"title":"Fungal Profile and Aflatoxin Contamination in Poultry Feeds Sold in Abeokuta, Ogun State, Nigeria","authors":"Kehinde M.T. , Oluwafemi F. , Itoandon E.E. , Orji F.A. , Ajayi O.I.","doi":"10.1016/S0189-7241(15)30098-9","DOIUrl":"https://doi.org/10.1016/S0189-7241(15)30098-9","url":null,"abstract":"<div><p>Aflatoxin contamination of animal feeds is common and widely spread, especially in the tropics, due to the ubiquity of the producing fungi. The detection of aflatoxin in five samples of animal feed was carried out; using enzyme linked immunosorbent assay (ELISA). Samples were taken from five different areas in Abeokuta. The aflatoxin level was observed to be the highest in the poultry feed from Lafenwa with the value 93.1μg/kg; and lowest in the feed from Idi-Aba with the value 13.5μg/kg. Fungal counts are between 4 × 10<sup>3</sup> and 42×10<sup>3</sup> <!-->cfu/g, with highest count occurring in the feed from Lafenwa and lowest in Idi-Aba. The fungal growth was on potato dextrose agar (PDA), and <em>Aspergillus flavus, A. oryzae, Rhizopus oryzae</em> and <em>Penicillum notatum</em> were isolated and identified, with <em>Aspergillus flavus</em> predominating. Comparison statistical analysis using ANOVA showed a significant mean difference 95% confidence interval. In conclusion, aflatoxin was present in all the samples, which even at low concentration is of great concern to human and animal health. Maize was the main ingredient in all the contaminated feed.</p></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)30098-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91690923","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: 18

Persistence and Biofilm Assessment of Campylobacter Jujeni in Poultry Abattoir 聚氏弯曲杆菌在家禽屠宰场的持久性及生物膜评价

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30096-5

T. V. Balogu, V. Nwaugo, Ra Onyeagba

引用次数: 4

Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical, Sensory and Microbial Quality of Fura Powder 硬熟大蕉果粉添加量对Fura粉化学、感官及微生物品质的影响

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30094-1

P. Yusufu, T. B. Mosiko, O. Ojuko

引用次数: 6

Fungal Profile and Aflatoxin Contamination in Poultry Feeds Sold in Abeokuta, Ogun State, Nigeria 尼日利亚奥贡州阿贝奥库塔市出售的家禽饲料中的真菌特征和黄曲霉毒素污染

Nigerian Food Journal Pub Date : 2014-01-01 DOI: 10.1016/S0189-7241(15)30098-9

M. Kehinde, F. Oluwafemi, E. Itoandon, F. Orji, O. Ajayi

引用次数: 19