Nigerian Food Journal最新文献_第8页

Front matter 前页

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30133-8

引用次数: 0

Copyright 版权

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30087-4

引用次数: 0

From the Editor-In-Chief 来自总编辑

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30088-6

Prof Abimbola Uzomah CFS (Editor-in-Chief)

引用次数: 0

Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate 酵母强化米糠发酵提取浓缩蛋白条件的优化

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30105-3

Chinma C.E. , Ilowefah M. , Muhammad K.

{"title":"Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate","authors":"Chinma C.E. , Ilowefah M. , Muhammad K.","doi":"10.1016/S0189-7241(15)30105-3","DOIUrl":"10.1016/S0189-7241(15)30105-3","url":null,"abstract":"<div><p>The rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker’s yeast at optimized conditions using response surface methodology (RSM). A central composite design with three independent variables: fermentation temperature (25 to 35°C), yeast concentration (1 to 5%) and fermentation time (10 to 24 h) was used to study the response variable (protein yield). Results indicated that the generated regression model represented the relationship between the independent variables and the responses. Also, all linear terms, two quadratic terms (fermentation temperature and time) and all interactive terms had significant (p < 0.05) effect on the protein yield. The optimum conditions for yeast pretreatment of rice bran protein extraction were achieved at 30°C for 17h using 3% yeast concentration to obtain a protein yield of 23.37%, which showed no significant difference (p > 0.05) from the response surface methodology predicted protein yield (23.02%). The use of baker’s yeast in the fermentation of rice bran for extraction of protein concentrate can be more effectively used to improve the extraction yield compared to natural fermented (15.43%) and untreated rice bran (10.16%).</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 1","pages":"Pages 126-132"},"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)30105-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78124343","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

Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper 豆瓣布丁蒸制对丹尼尔利球藻表皮植物化学成分的影响

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30103-X

Dosumu O.O., Akinnuoye G.A.

引用次数: 3

Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants 玫瑰茄水提物混凝豆腐与两种天然混凝剂混凝豆腐的物理、化学和感官品质比较

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30123-5

Fasoyiro S.B.

{"title":"Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants","authors":"Fasoyiro S.B.","doi":"10.1016/S0189-7241(15)30123-5","DOIUrl":"10.1016/S0189-7241(15)30123-5","url":null,"abstract":"<div><p>Roselle calyces (<em>Hibiscus sabdariffa</em>) aqueous extracts were used in coagulating soymilk at four different concentrations (2.5%, 5%, 10% and 20%). The physical, chemical and sensory qualities of the tofu preparations were compared with fermented maize liquor and <em>Calotropis procera</em> extract coagulated tofus. pH of roselle extracts was acidic in nature (2.01 – 3.74) which was attributed to the ability to coagulate soy proteins. pH, titratable acidity of the roselle coagulated tofus ranged from 5.32 – 6.26 and 0.16 – 0.43% respectively and the yield and protein content ranged from 87.3 – 95.9g and 42.6 – 46.3g/100g respectively. The yield of roselle coagulated tofu increased with increase in concentration of the roselle extracts. Roselle extract when utilized at 2.5% concentration will yield tofu that is acceptable and comparable to tofu coagulated with fermented maize steep water in terms of appearance, flavour and overall acceptability at p>0.05. Roselle extract at 5% and 10% also yielded tofus that were acceptable in terms of all of the attributes tested.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 2","pages":"Pages 97-102"},"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)30123-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86752977","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: 19

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 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30102-8

Uhiara N.S. , Onwuka Greg

{"title":"Suitability of Protein-Rich Extract from Okra Seed for Formulation of Ready to Use Therapeutic Foods (RUTF)","authors":"Uhiara N.S. , Onwuka Greg","doi":"10.1016/S0189-7241(15)30102-8","DOIUrl":"https://doi.org/10.1016/S0189-7241(15)30102-8","url":null,"abstract":"<div><p>Protein-rich extract (PRE) was made from okra (<em>Abelmuscus esculentus</em>) seeds. Three versions of feed A, B, and C were formulated using: as sources of protein, A – protein-rich extract from okra seed, B – dehulled and de-fatted okra seed flour (34% protein), C – casein. Each of the feeds was fed to a group of six rats (21days old mice) for 21 days. The weights of the rats and their droppings were taken at 3-day intervals so were the weights of feed consumed. After 21 days, the rats were decapitated and blood samples harvested. The blood was used for the haematological tests. Liver and heart toxicity indicator including aspartate amino transferase (AST) and alanine amino transferase (ALT) were assayed. Ready-to-use therapeutic food (RUTF) prepared with PRE of okra seeds was formulated and organoleptically assessed in comparison to a standard product. The results showed protein efficiency ratio for A, B, C to be 0.33, 0.14 and 0.47 respectively. The mean weights of the droppings are 2.6, 1.9 and 1.5 respectively, showing significant difference (p≤0.01). The serum AST was 56.5, 72 and 24 (IU/L) respectively. For ALT it was 16.5, 3.1 and 11 respectively. There was no significant difference between the RUTF as well as weaning foods formulated and the standards in terms of overall acceptability (p≤0.01).</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 1","pages":"Pages 105-109"},"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)30102-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91690924","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: 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 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30093-X

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

{"title":"Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours","authors":"Omeire G.C. , Umeji O.F. , Obasi N.E.","doi":"10.1016/S0189-7241(15)30093-X","DOIUrl":"https://doi.org/10.1016/S0189-7241(15)30093-X","url":null,"abstract":"<div><p>Acha (<em>Digitaria exilis</em>) and soybean (<em>Glycine max</em>) were processed into flours and used to substitute wheat flour (<em>Titicum aestivm</em>) as a composite flour at different proportions of 100:0:0 (Wheat); 75:25:25 (Wheat: Acha: Soybean); 75:25 (Wheat: Acha); 75:25 (Wheat: Soybean) and 50:50 (Acha: soybean). The formulated blends were used to produce noodles. The noodles were subjected to proximate analysis, functional properties and sensory evaluation using commercial instant noodles as control. The results revealed that the protein, moisture, ash and fat contents were higher in the formulated samples than in the control. Sample AS (50% Acha and 50% Soybean) had 26.47% protein and was significantly different (p<0.05) from the control (8.97%). The protein and fat contents increased while carbohydrate decreased with increase in soybean addition to the blend. The functional properties showed that water absorption capacity increased with increase in wheat blend. There were no significant differences (p<0.05) between the formulated samples in their swelling index and wettability. The result of the sensory evaluation based on a nine point hedonic scale showed that generally apart from the control, noodles from 100% wheat and wheat noodles supplemented with soybean up to 25% were acceptable to the panelists.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 1","pages":"Pages 31-37"},"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)30093-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91732822","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: 31

Front matter 前页

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30134-X

引用次数: 0

Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds 发酵时间对秋葵种子酚类、黄酮类和维生素C含量及抗氧化活性的影响

Nigerian Food Journal Pub Date : 2014-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30128-4

Adetuyi F.O. , Ibrahim T.A.

{"title":"Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds","authors":"Adetuyi F.O. , Ibrahim T.A.","doi":"10.1016/S0189-7241(15)30128-4","DOIUrl":"10.1016/S0189-7241(15)30128-4","url":null,"abstract":"<div><p>The objective of this study was to evaluate the effect of fermentation on the phenolic, vitamin C and total flavonoid contents and antioxidant properties of okra seed. The okra seeds were removed from the pod of matured and fibrous okra that cannot be easily cut with kitchen knife, and was allowed to undergo chance fermentation for 120h. Samples were taken for antioxidant analysis at 24h, 72h and 120h, respectively. The aqueous extracts of fermented and unfermented okra seeds were obtained and subsequently used for the analysis. The phenolic, vitamin C and total flavonoid contents and the antioxidant properties (ferric reducing antioxidant power (FRAP) and 1, 1-diphenyl-2 picrylhydrazyl (DPPH) free radical-scavenging ability) of the extracts were determined. The results revealed that fermented okra seeds had significantly (p<0.05) higher phenolic content, vitamin C, total flavonoid and non-flavonoid contents and showed greater antioxidant activities than unfermented okra seed. Okra seeds fermented for 24h exhibited the highest ferric reducing antioxidant power of 980 mgAAE/100g and the least IC<sub>50</sub> of 2.27mg/ ml for DPPH free radical-scavenging ability than the others. Okra seeds fermented for 24 hours had significantly (p<0.05) higher antioxidant activities. The product from fermented okra seeds could be used for the production of functional foods.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"32 2","pages":"Pages 128-137"},"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)30128-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91414208","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: 115