Research Journal of Food Science and Nutrition最新文献

{"title":"Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks","authors":"P. A. Okeke, A. C. Adibe, O. Evulobi, A. Okoye, K. E. Amuneke","doi":"10.31248/rjfsn2022.153","DOIUrl":"https://doi.org/10.31248/rjfsn2022.153","url":null,"abstract":"The organoleptic evaluation of kilishi produced from beef and fish was carried out to test the acceptability of fish kilishi as a possible replacement beef with fish in kilishi production, due to high cost of beef meat in relation fish. There was significant difference (p<0.05) in the prices of beef and fish meat of 50%. The same weight of beef and fish samples was processed separately with the same quantity and quality of ingredients, to obtain a beef and fish kilishi product of 10% moisture content. The sensory evaluation of the produced Kilishi was carried out using 9-point hedonic scale with thirty trained panellists. The data generated were subjected to ANOVA test at 0.05 significant level, using SPSS version 20. The mean result score by the panellists for fish kilishi based on colour, taste, aroma, texture and overall acceptability were 6.83±1.21, 6.40±1.48, 6.57±1.38, 6.93±1.26 and 7.37±0.99, respectively. While that of beef Kilishi were 7.50±0.90, 7.33±1.09, 7.23±1.10, 7.10±1.16 and 7.77±0.94, respectively. The beef kilishi had a general acceptability score of 7.77±0.94 which reads ‘like moderately’ while that of fish kilishi has a general acceptability score of 7.37±0.99 which reads ‘liked moderately’. This study shows that fish kilishi can serve as suitable alternative to beef kilishi as a cheap snack that can provide cheap source of animal protein there by improve the quality of people’s health.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124000549","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 and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour","authors":"Jackson Nkesiga, Joseph O. Anyango, P. Ngoda","doi":"10.31248/rjfsn2022.152","DOIUrl":"https://doi.org/10.31248/rjfsn2022.152","url":null,"abstract":"Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the nutritional qualities of extruded ready-to-eat baby foods. Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used to formulate foods and analyzed for proximate, minerals, vitamin A content, anti-nutrient content, physical properties, and sensory qualities. Extrusion cooking was conducted at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%. The results reveal that extruded ready-to-eat baby foods had a high protein content of 15.72%, total minerals (5.39%), carbohydrate content (80.58%), crude fibre content (5.04%), fat content (6.05%), energy value (380.84 kcal/100g), energy-to-protein ratio (128.67 kcal/g of protein) and vitamin A content (1044.70 REA µg/100g). The micronutrients of extruded baby foods resulted in high iron content of 3.10 mg/100g, zinc content (0.64 mg/100g), manganese content (0.90 mg/100g), copper content (0.97 mg/100g), magnesium content (81.70 mg/100g), calcium content (61.22 mg/100g), potassium content (68.18 mg/100g) and sodium content (41.44 mg/100g). The produced ready-to-eat baby foods showed a reduction in anti-nutrients as well as acceptable levels of phytate content which ranged from 0.47-1.79 mg/100g, oxalate content (0.16 – 0.50 mg/100g) and saponin content (0.20 – 0.48 mg/100g). All produced foods were highly accepted through sensory evaluation. These important findings confirm that extrusion cooking is useful in the production of nutrient-dense baby foods. In addition, the most significant observation of this study is that the produced foods could be used for under-five years children who suffer from protein-energy malnutrition and micronutrient deficiencies. These findings will also contribute to food and nutrition security.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123310936","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":"Evaluation of improved vegetable baskets for storage of Amaranthus viridis (green amanranths) and Telfaria occidentalis H. (fluted pumpkin leaves)","authors":"O. A. Adekalu, S. Akande, T. A. Fashanu, Andrews O. Adeiza, I. O. Lawal","doi":"10.31248/rjfsn2022.133","DOIUrl":"https://doi.org/10.31248/rjfsn2022.133","url":null,"abstract":"The new vegetable baskets (VBs) were tested for effectiveness in the storage of fresh leafy vegetables. Freshly harvested Amaranthus viridis and Telfaria occidentalis H. were obtained from farms and transported to Nigerian Stored Products Research Institute (NSPRI), Ilorin, where they were sorted, washed and air-dried. Four different models; namely the pyramidal big basket (PBB), frustum big basket (FBB), polyethene lined small basket (PSB) and foam-lined small basket (FSB) were used while the control sample was left open in a plastic crate on the shelf. The set-up was monitored on 24 hourly bases for wetting, physiological weight loss (PWL) and physical observations until decay was observed. Sensory attributes and physicochemical properties were evaluated before and after storage using standard methods. Results obtained indicated that fresh green amaranths and fluted pumpkin leaves were rated higher in colour and appearance than the stored leaves. The PWL ranged from 16.18–100% and 18.42–99.62% for A. viridis and T. occidentalis H. respectively. The proximate composition analysis conducted showed that moisture, protein, fibre and ash contents ranged between 66.45-89.32, 20.32-44.36, 12.18-41.17, 5.48-15.40% respectively for A. viridis and 65.34-79.94, 12.57-26.09, 19.37-44.12 and 3.31-11.29% respectively for T. occidentalis. Conclusively, PBB, FSB and PSB conserved more weight, chlorophyll and vitamin C contents respectively in A. viridis; while FSB and PSB conserved more weight and chlorophyll respectively in T. occidentalis H. Thus, the three models; PBB, PSB and FSB were most effective in the storage of A. viridis and T. occidentalis H.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"165 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115101378","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":"Physical activities, dietary profile and nutritional status of students from the Higher Institute of Physical and Sports Education (ISEPS), Marien Ngouabi University in Congo-Brazzaville","authors":"G. Mabossy-Mobouna, J. Ombeni, N. Mokémiabeka","doi":"10.31248/rjfsn2022.150","DOIUrl":"https://doi.org/10.31248/rjfsn2022.150","url":null,"abstract":"A study of the physical activities, food profile and nutritional status of the students was carried out at the Higher Institute of Physical and Sports Education (ISEPS) of Marien Ngouabi University in Congo-Brazzaville. Its objective was to assess the physical activity level, food profile and nutritional status of these students in order to compare them with the current recommendations. A food consumption survey that included all activities performed during the day was conducted on 291 students ranging in age from 18 to 48 years. The weekly method was used. Energy expenditure was calculated by multiplying a base expenditure by the physical activity level (PAL). The individual's nutritional status was determined using the body mass index (BMI). Chi-square and ANOVA tests were used for statistical analysis. The students' physical activity level was high, with an average PAL of 1.89. Energy expenditure was 2531.64 kcal for girls and 3045.18 kcal for boys. These expenditures were consistent with moderately active athletes' recommendations. These students' dietary profiles did not adhere to current nutritional recommendations, with unbalanced, non-diversified food rations and certain meals skipped or even eliminated. Despite the high prevalence of overweight, including obesity (17.5% overweight and 9.3% obesity) and a few cases of underweight (6.5%), the nutritional status was normal overall (23.91 kg/m2 in girls and 23.88 kg/m2 in boys). The findings of this study showed that ISEPS students have a high physical activity level, an unbalanced food intake, and normal nutritional status.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"87 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125716674","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":"Starch source, modification and food application","authors":"A. F. Ogori, Alimi Taofeek","doi":"10.31248/rjfsn2021.119","DOIUrl":"https://doi.org/10.31248/rjfsn2021.119","url":null,"abstract":"The starch chemistry aspect of amylose and amylopectin fractions along with their contributory roles in defining starch food behavior; such as in gels formation, pasting quality, swellability, dextrinization and viscosity from various sources such as legumes, root, tubers and cereals were reviewed. Chemical and physical modifications of starch like cationation, esterification, acetylation, alkalization and annealing, which somehow weakens glucose linked bond and releasing fractional starch moieties have shown to modify characteristic behavior of starch in food systems and for non-food systems. The application of starch in food and non-food systems were envisaged from resistant to non-resistance starches in legumes, roots and tubers and these were observed to be better in functional characteristic than cereal starches.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114691773","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":"Effect of storage conditions on physico-chemical and sensory acceptability of sweet potato in Gamo Zone, Southern Ethiopia","authors":"Wasihun Wale Eyesa, Ermias Dureto Badebo","doi":"10.31248/rjfsn2022.147","DOIUrl":"https://doi.org/10.31248/rjfsn2022.147","url":null,"abstract":"The effect of different storage conditions (pit, sack, wooden box and clump) on the physico-chemical and sensory acceptability of sweet potatoes was conducted. Sweet potatoes were stored in the four storage conditions and untreated sweet potatoes (control) were used for this study. In four storage conditions, 10 kg of freshly harvested sweet potatoes were stored until the end of four storage months. Per cent of weight loss, sprouting, and spoilage of sweet potatoes data were collected from storage conditions in monthly intervals. All samples were analyzed for physic-chemical properties at Hawassa University, Food Chemistry and Food Microbiology Laboratory, and sensory acceptability was evaluated by using untrained 45 panellists at the end of the storage period. Completely Randomized Design (CRD) was used for storage conditions with three replication. The mean scores of appearance, taste, flavour, smell, and texture of sweet potato in storage conditions at the end of four months and untreated sweet potatoes had not shown significant difference except for overall acceptability of sweet potato. The mean scores of moisture and protein of sweet potato samples had not shown significant (p<0.05) differences in all storage conditions and untreated sweet potatoes. The pit storage scored the highest mean of moisture (71.30), ash (1.53), protein (6.73), fat (4.66) and fiber (1.76) than other storage conditions but less than untreated sweet potato except for fiber content of pit storage. The least mean per cent of weight loss (26.45), sprouting (9.72), and spoilage (2.87) of sweet potato was recorded at pit storage than in other storage conditions at the end of the fourth month. It was concluded that pit is storage preferable to other storage conditions based on weight loss, sprouting, spoilage, better physic-chemical and sensory acceptability, and recommended to farmers for storing sweet potatoes. Further study will be needed on the microbial quality of sweet potatoes in different storage conditions during storage periods.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127624024","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":"A qualitative exploration of knowledge, practices and training needs on the safe use of cooking salt among national home-grown school feeding programme food vendors in Southwest Nigeria","authors":"I. Ajayi, O. Oyewole, O. Onabanjo, Morenikeji Olawuwo, Dolapo Salisu, A. Ogunwale","doi":"10.31248/rjfsn2022.146","DOIUrl":"https://doi.org/10.31248/rjfsn2022.146","url":null,"abstract":"This study assessed the knowledge, practices and training needs on the safe use of cooking salt among food vendors engaged in the National Home-Grown School Feeding Programme (NHGSFP) in Southwest Nigeria in order to inform tailoring of appropriate capacity building interventions. An exploratory qualitative study was conducted among 40 purposively selected food vendors engaged in NHGSFP in Oyo and Ogun States. Data were collected using a pretested key informant interview guide which contained information on knowledge of cooking salt, practices usually employed to ensure that school meals contain moderate salt, sources of available information on the use of cooking salt, previous training on the use of cooking salt and dispositions to being trained on the use of cooking salt. Data were tape-recorded and subjected to thematic analysis. Participants mentioned various health problems of excessive salt intake including hypertension and heart diseases. Practices food vendors usually indulge in to ensure moderate use of cooking salt in school meals include ‘gradual adding of salt to taste’, ‘reliance on personal discretions and aroma of meals’. Pre-employment orientation programme organized by the NHGSFP officials constituted the major source of information on cooking salt use. Other pertinent sources of information included mass media and adverts. Some food vendors emphasized that they were not specifically taught on cooking salt use. Participants commonly expressed willingness to be trained on safe use of cooking salt and acknowledged that such training would help them. Knowledge and practices on issues relating to safe use of cooking salt for preparing meals remained inadequate among the food vendors. Implementing training on the use of cooking salt and other condiments in preparation of school meals was considered essential towards promoting safe salt intake and reducing risk of cardiovascular disease among school-age children. Training intervention for food vendors which adopts sustainable strategies is recommended to address the phenomenon.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117061308","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 composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)","authors":"Prosper Asue Elumba, A. Goudoum, Roger Ponka","doi":"10.31248/rjfsn2022.137","DOIUrl":"https://doi.org/10.31248/rjfsn2022.137","url":null,"abstract":"Protein, energy and micronutrient deficiency is a major problem in Cameroon, especially its HIV/AIDS population. Porridges formulation and consumption are an easy way to relieve part of this problem. Local porridges made from a proper selection of ingredients are acceptable and cheap. The present study analyses the nutritional composition of ingredients locally used to prepare porridges for the vulnerable population of Maroua. A survey was carried out on 100 households to determine the types of ingredients they use in the preparation of porridges for vulnerable people. All grains were sprouted except for rice and the proximate composition (moisture, ash, crude fibers, protein and fats) was determined by the Standard Association of Analytical Chemists (AOAC) methods. Minerals (Ca, Mg, K, Zn, Cu, Mn, Fe) were determined by Flame Atomic Absorption Spectrometry. Phosphorus and total carotenoid were determined colorimetrically. Results revealed that millet, maize and rice were the most used cereals to prepare porridge and ranges were: Millet 19% for sick, 41% for children; Maize 14% for pregnant women, 28% for sick and rice 15% for sick. The most used legumes to enrich porridges were peanuts, soybeans and white beans respectively. Proximate composition expressed in g/100g of sample ranges were 12.42 - 22.76 for moisture, 0.73 - 3.74 for ash, 7.82 - 53.78 for fats, 0.40 - 4.49 for fibers, 22.14 - 86.64 for carbohydrate and 427.7 - 659.46 Kcal/100g for energy. Minerals and total carotenoids expressed as mg/100g of sample ranges were: 7.6 - 482.5 for Ca, 42.6 - 278.75 for Mg, 149.5 - 1701.50 for K, 57.75 - 218.75 for P, 1.71 - 57.75 for Zn, 0.51 - 2.50 for Cu, 0.63 - 3.46 for Mn, 1.23 to 8.31 for Fe, 2.22 - 5.46 for Na and 0.28 - 0.81 for total carotenoids. This information could be exploited to formulate porridges to resolve the malnutrition problem observed vulnerable individuals.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122343327","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":"Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production","authors":"M. China, AG. A. madi, A. E. Ujong","doi":"10.31248/rjfsn2022.142","DOIUrl":"https://doi.org/10.31248/rjfsn2022.142","url":null,"abstract":"The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25 to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity (191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time (6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the dependency on wheat flour.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120963573","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":"The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation","authors":"I. Ahaotu, O. Njoku, J. Elmore, N. Maduka","doi":"10.31248/rjfsn2022.139","DOIUrl":"https://doi.org/10.31248/rjfsn2022.139","url":null,"abstract":"Traditionally, ugba of acceptable quality made from African oil bean (Pentaclethra macrophylla Benth) is characterized by its typical flavour and aroma. In this study, aroma profile and volatile flavour compounds released by spontaneously fermented ugba and five samples of ugba inoculated with starter cultures (A - Bacillus subtilis; B - B. safensis; C- Mixed culture of B. subtilis and B. safensis; D - Mixed culture of B. subtilis, B. safensis, B. clausii, B. licheniformis, and B. xylanilyticus; and E - B. cereus sensu lato) were monitored at 24 hour interval during 72 hours fermentation using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Commercially prepared ugba is the control. The total heterotrophic bacterial count (THBC) of the samples were determined using Standard Microbiological Methods; the pH involved the use of standard method. Increase in the THBC and pH of all the samples of fermenting ugba were within the range of 1.4 × 104 to 1.7 x 1012 CFU/ml and 5.89 to 8.24, respectively. A total of 31 compounds which comprise of 7 ketones, 7 alcohols, 5 organic acids, 4 aldehydes, 2 pyrazines, 1 ester, 1 furan, 1 sulfur and 3 other compounds were identified as aroma compounds in the fermenting samples of ugba. Flavour compounds categorized as ester, furan and sulfur compound were consistently detected in all the samples of ugba prepared in the laboratory. Ugba prepared using starter cultures including the spontaneously fermented sample compare favourably with commercially produced ugba with regards to volatile flavour compounds.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133869305","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}