Research Journal of Food Science and Nutrition最新文献_第2页

Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk 椰奶强化虎果酒发酵酒的质量可接受性

Research Journal of Food Science and Nutrition Pub Date : 2022-04-30 DOI: 10.31248/rjfsn2021.135

M. O. Jimoh, Opeoluwa Funlola Kole

{"title":"Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk","authors":"M. O. Jimoh, Opeoluwa Funlola Kole","doi":"10.31248/rjfsn2021.135","DOIUrl":"https://doi.org/10.31248/rjfsn2021.135","url":null,"abstract":"In some parts of the world, tiger nut (Cyperus esculentus) tubers are widely used as a healthy food for both human and animals due to nutritional, functional and medicinal properties of the crop. This study is designed to evaluate quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. Milk was extracted from the sprouted tiger nut tubers, mixed with defatted coconut milk in ratio of 90:10, 80:20 and 70:30 respectively and date syrup was added to taste. Each sample was allowed to ferment for 24, 48 and 72 hours with the addition of 1 g of yeast (Sacharomyces cerevisiae). Sprouted and unfermented tiger nut milk without coconut milk and date syrup was taken to be control experiment. The results of physic-chemical properties of the drinks showed that temperature (23.7 – 30.5°C), pH (2.54 – 3.20), Brix (3 – 5°), specific gravity (0.86 – 1.05 g/cm3), alcohol content (0.53 – 7.61%), iodine value (0.11 – 0.67), saponification value (20.89 – 68.86) and viscosity (780 mPa.S -1560 mPa.S). There was no microbial growth in all the samples for six months except A48 sample that had 1.00 cfu/g in week 4, 3.90 cfu/g in week 5 and 10.50 cfu/g in week 6. At p≥0.05 significant level, there was no significant difference in all the sensory attributes of most samples. Fermented tiger nut provides alternative drink with relatively low alcohol content compared to bottled wines in the market.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"27 1 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":"122969898","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: 1

Evaluation of the nutritional composition and acceptability of powdered ogi enriched with date palm fruits 枣椰果浓缩奥吉粉营养成分及可接受性评价

Research Journal of Food Science and Nutrition Pub Date : 2022-02-28 DOI: 10.31248/rjfsn2022.134

A. O. Ilori, K. Ogungbemi, B. Balogun, O. Oke, D. Balogun, T. A. Odeniyi, S. S. Ajisafe, O. Ogunremi

{"title":"Evaluation of the nutritional composition and acceptability of powdered ogi enriched with date palm fruits","authors":"A. O. Ilori, K. Ogungbemi, B. Balogun, O. Oke, D. Balogun, T. A. Odeniyi, S. S. Ajisafe, O. Ogunremi","doi":"10.31248/rjfsn2022.134","DOIUrl":"https://doi.org/10.31248/rjfsn2022.134","url":null,"abstract":"This study was carried out to evaluate the nutritional composition and acceptability of powdered ogi enriched with date palm fruits. Ogi is a fermented slurry made with maize. Ogi enriched with date palm fruits was formulated in order to develop a nutrient dense product and an alternative to the available products, by increasing the usage of these crop materials. The prepared powdered ogi (POD) was enriched with the inclusion of different proportions of powdered dates (0, 5, 10 and 15%, which were labeled control, POD1, POD2 and POD3 respectively). Proximate analysis and sensory evaluation were then carried out on the samples. The results showed that there was a significant difference (p< 0.05) in the proximate composition of the enriched ogi samples, with sample POD3 having relatively higher values for ash (12.07%) and crude fibre (3.51%) when compared to the control. From the result of the mineral analysis, the concentration of minerals (Na, K, Fe, and P) increased significantly (p<0.05) with increasing level of dates, with POD3 having the highest concentration of P (768.16 ppm), K (728.00 ppm) and Fe (127.00 ppm). POD2 had a significantly high (p<0.05) concentration of Na (146.00 ppm). The sensory properties of the samples were generally liked by the panelist, but the overall acceptability of POD3 was highly rated and preferred. This study revealed that the enriched samples were nutrient dense and therefore recommended for homes to alleviate hidden hunger.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127101770","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: 0

Culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana 加纳温内巴教育大学本科生的烹饪能力和饮食模式

Research Journal of Food Science and Nutrition Pub Date : 2022-02-28 DOI: 10.31248/rjfsn2022.136

J. Oti

{"title":"Culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana","authors":"J. Oti","doi":"10.31248/rjfsn2022.136","DOIUrl":"https://doi.org/10.31248/rjfsn2022.136","url":null,"abstract":"While substantial literature exists on the culinary competencies and diet patterns of the young adult population around the world, little is known about these variables in the Ghanaian context and much less in the university circles. In view of this dearth in literature, this study investigated the culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana, within the context of the Social Cognitive Theory. In line with the positivist paradigm, this study utilized the correlational research design, where through the quantitative approach, 3,065 students were sampled using proportionate stratified random sampling technique. After meeting validity and reliability requirements, a structured questionnaire was used to collect data for the study which was analyzed using descriptive statistics such as frequency counts, percentages, mean, standard deviation and inferential (Pearson Moment Correlation) statistics. The findings of the study revealed that the culinary competencies of undergraduate students of the University of Education, Winneba, was undesirable, even though they exhibited cooking confidence than cooking frequency and cooking attitude. Besides, the findings further disclosed that students exhibited undesired diet patterns where majority often skipped meals, occasionally ate three square meals, occasionally ate fruits and vegetables and rarely observed regularity in mealtimes. Furthermore, it was discovered that generally there was a weak but statistically significant positive relationship between undergraduate students’ culinary competencies and diet patterns. Hence, the study identifies the need by way of recommendations for nutrition education programmes for students to improve their culinary competencies since it has implications on their diet patterns.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114805717","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: 0

Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites 玉米-木薯叶复合膨化粉的功能特性、体外蛋白质消化率和矿物质含量

Research Journal of Food Science and Nutrition Pub Date : 2022-02-28 DOI: 10.31248/rjfsn2021.132

Z. K. Terefe, M. Omwamba, J. Nduko

{"title":"Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites","authors":"Z. K. Terefe, M. Omwamba, J. Nduko","doi":"10.31248/rjfsn2021.132","DOIUrl":"https://doi.org/10.31248/rjfsn2021.132","url":null,"abstract":"Application of extrusion cooking technology in product development is getting a high priority due to its effectiveness in quality improvement. Response surface methodology has been used extensively to optimize extrusion variables. The objective of this study was to evaluate the functional properties, in vitro protein digestibility and mineral contents of maize-cassava leaf composite extruded instant porridge flour using response surface methodology. Box-Benkhen design was used for formulation and optimization of the process variables. Extrusion variables; extrusion temperature (80oC – 120oC), feed composition (cassava leaf flour proportion) (5% -15%) and feed moisture (14% - 18%) were used as input variables whereas, water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), and minerals were used as responses. Results obtained showed that, WAI and WSI increased significantly (p<0.05) as a result of increase in extrusion temperature and feed composition. WSI showed a significant (p<0.05) positive correlation with IVPD and mineral contents. IVPD was significantly (p<0.05) improved by extrusion temperature and feed composition. Calcium, potassium, magnesium and iron contents were significantly (p<0.001) increased as a result of increase in feed composition. Supplementation of cassava leaf flour during extrusion of maize based products improved its functional properties, IVPD and mineral contents, hence suitable for formulation of nutritious extruded food products.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"154 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127270618","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: 0

Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki 添加橙皮甘薯对高粱基kunu-zaki植物化学成分、理化和感官特性的影响

Research Journal of Food Science and Nutrition Pub Date : 2021-10-30 DOI: 10.31248/rjfsn2021.122

A. G. Ibrahim, J. A. Ayo, H. M. Joseph

{"title":"Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki","authors":"A. G. Ibrahim, J. A. Ayo, H. M. Joseph","doi":"10.31248/rjfsn2021.122","DOIUrl":"https://doi.org/10.31248/rjfsn2021.122","url":null,"abstract":"The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. The fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 and 50% to produce orange-fleshed sweet potato-sorghum blended kunun-zaki. The phytochemical composition: carotenoids, flavonoids, and vitamin A content of the blended kunun-zaki increased from 0 to 28.14 mg/100g, 0 to 191.50 mg/100g and 0.44 to 7.74 mg/100g respectively, while the tannin content decreased from 4.97 to 1.51 mg/100g, with an increase in added orange-fleshed sweet potato puree. The effects were significant (p = 0.05). The physicochemical properties: pH, total soluble solids, total solid and specific gravity increased from 3.97 to 4.10, 4.95 to 8.25°Brix, 1.55 to 2.80 g/100g and 5.65 to 13.70 g/100g respectively, while the acidity decreased from 39.21 to 12.00 g/100g, with increase in the added orange-fleshed sweet potato puree (0-50%). The average mean scores for sensory quality; flavour, colour and taste increased from 6.70 to 7.06, 6.70 to 7.41 and 6.43 to7.40 respectively, whereas odour, mouth feel and appearance decreased with increasing inclusion level of oranged-fleshed sweet potato puree from 7.90 to 6.93, 7.40 to 6.40 and 7.26 to 6.72 respectively. Overall results show that the beverage formulated were generally acceptable of which the sample containing 20% orange-fleshed sweet puree was most preferred. The addition of oranged-fleshed sweet potato puree improved the phytochemical content and the sensory quality [taste, flavour and colour] of the sorghum-based kunun-zaki.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133758296","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: 2

Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia 改良豇豆(Vigna unguiculata, L.)的营养、抗营养、功能特性及蒸煮时间的评价在埃塞俄比亚种植的品种

Research Journal of Food Science and Nutrition Pub Date : 2021-10-30 DOI: 10.31248/rjfsn2021.109

T. Gutema, S. Abera, Getachew Neme

{"title":"Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia","authors":"T. Gutema, S. Abera, Getachew Neme","doi":"10.31248/rjfsn2021.109","DOIUrl":"https://doi.org/10.31248/rjfsn2021.109","url":null,"abstract":"Cowpea (Vigna unguiculata (L.) Walp.) is an important legume and an alternative source of protein which can be used as a substitute for animal protein that is limited in supply in Ethiopia. This study was initiated to evaluate the nutritional, antinutritional, functional properties and cooking time of two improved cowpea (Vigna unguiculata (L.) Walp.) varieties (Bole and Kanketi) grown in Ethiopia. The crude protein (28.80%), total ash (5.04%) and total energy (336.89 Kcal/100g) contents were higher for Bole variety than Kanketi variety (25.32%, 4.71% and 329.72 Kcal/100g), respectively. Kanketi variety had greater moisture content (8.91%), crude fiber (6.60%), crude fat (2.12%) and digestible carbohydrate (52.34%) than Bole variety (8.45%, 4.71%, 1.91% and 51.12%), respectively. The mineral content of the Bole variety revealed significantly higher values of Ca (43.36 mg/100g), Zn (6.17 mg/100g) and Fe (15.65 mg/100g) than Kanketi variety (41.91 mg/100g, 4.99 mg/100g and 13.32 mg/100g), respectively. Tannin and phytic acid content were found in the range of 28.43 to 31.23 mg/100g and 80.37 to 127.99 mg/100g, respectively, for Bole and Kanketi varieties. Both varieties had no significance (p < 0.05) difference on swelling power. Water solubility (20.19%) and oil absorption capacity (2.24 g/g) were significantly (p < 0.05) higher for Bole variety than Kanketi variety (17.56% and 2.06 g/g). Bulk density and water absorption capacity were found in the range of 0.75 to 0.79 g/ml and 2.39 to 2.54 g/g, respectively, for Bole and Kanketi varieties. The cooking time was significantly (p < 0.05) higher for Kanketi (27.42 min) than Bole variety (17.59 min). The results showed that Bole variety had good nutritional potential, low antinutritional factor, better functional properties and short cooking time than Kanketi variety. Hence, it can be used as a raw material in the food processing industries in the production of quality weaning and supplementary food products.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115281437","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: 0

Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia 在埃塞俄比亚南部的Arbaminch，用橙肉甘薯(Ipomoea batatas)面粉的混合比例对以玉米为基础的富含维生素a的扁平面包进行评价

Research Journal of Food Science and Nutrition Pub Date : 2021-06-30 DOI: 10.31248/RJFSN2021.114

Ermias Dureto, Wasihun Wale

{"title":"Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia","authors":"Ermias Dureto, Wasihun Wale","doi":"10.31248/RJFSN2021.114","DOIUrl":"https://doi.org/10.31248/RJFSN2021.114","url":null,"abstract":"This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study were Completely Randomized for nutritional composition and randomized complete block design for sensory acceptability with 5 treatments and three replications. Sensory acceptability and nutritional compositions of maize-based, vitamin A-enriched flat bread samples prepared from maize and OFSP were evaluated in triplicate. Sample (S5) was most accepted in all sensorial acceptability except color at community level panelists compared with other flat bread samples. The nutritional composition of the flat bread samples showed an increase in the values of crude fiber, moisture, ash and carbohydrate content while the protein, fat and energy content of flat bread were increased as OFSP flours were increased in the formulation. The OFSP and maize flour blends flat bread samples and control sample were observed to have significantly different (p<0.05) in mean scores of vitamin A content. The vitamin A (µg RAE) content of the sample (S1) was 0.00 µg RAE. The vitamin A content was highest (331.60 µg RAE) for the S5 sample. OFSP flour up to 45% can possibly be incorporated in maize-based, flat bread to increase vitamin A content. The moisture content of maize based, vitamin A-enriched flat bread samples are gradual increased with the amount of OFSP flour in blend increased, therefore microbial quality and physical properties of samples will be needed for further research.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"65 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116261020","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: 0

Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia 埃塞俄比亚南部用玉米、木豆和辣木叶配制的辅食的营养和感官评价

Research Journal of Food Science and Nutrition Pub Date : 2021-06-30 DOI: 10.31248/RJFSN2021.112

Wasihun Wale Eyesa, Ermias Dureto Badebo

{"title":"Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia","authors":"Wasihun Wale Eyesa, Ermias Dureto Badebo","doi":"10.31248/RJFSN2021.112","DOIUrl":"https://doi.org/10.31248/RJFSN2021.112","url":null,"abstract":"The study was conducted to evaluate the nutritional and sensory attributes of maize based complementary food fortified with pigeon pea and Moringa stenoptela leaves. Methods of laboratory analysis and required reagents to determine each proximate composition were of analytical grade. A total of five food samples (FS1, FS2, FS3, FS4 and FS5) were formulated. The formulated five food products were evaluated for proximate composition to determine the nutritional value by using standard methods. The sensory evaluation of the prepared food sample were determined by 30 untrained breast feeding farmers from the study area. The nutritional analysis result indicated that crude protein, crude fat, moisture content, ash content, crude fiber and total carbohydrate of maize+moringa+pigeon pea fortified complementary food were ranged between 8.48-16.32%, 4.56-4.79%,4.60-4.79%, 5.5-7.8%, 1.32-2.60%, 67.21-76.38% respectively and increased significantly (p≤0.05) with the increasing amount of pigeon pea and moringa. But moisture and total carbohydrate contents decreased significantly (p≤0.05) when compared with common complementary food that was purely maize based. The sensory evaluation results indicated that appearance, taste, texture, odor and over all acceptance of semi-solid complementary food were ranged between 2.7-4.7, 2.4-4.9, 3.2-4.9, 2.6-4.7 and 1.8-4.8 respectively. The significant (p≤0.05) difference for sensory evaluation was attained for maize alone (FS1) and food sample with 10% moringa fortified with 5% pigeon pea and 85% maize (FS2), 15% moringa fortified with 10% pigeon pea and 75% maize (FS3), 20% moringa fortified with 15% pigeon pea and 65% maize(FS4) attained at p≤0.05. In conclusion, increasing moringa and reducing maize during complementary food preparation increased almost all nutrients except its moisture content. However, sensory acceptability of the sample decreased due to lack of familiarization and awareness of the evaluators in the study area.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132711501","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: 0

Biochemical and microbiological analyses of Burukutu (native beer) and a brand of factory-based lager beer (STAR) Burukutu(本地啤酒)和某厂牌拉格啤酒(STAR)的生化和微生物分析

Research Journal of Food Science and Nutrition Pub Date : 2021-02-28 DOI: 10.31248/RJFSN2021.106

S. O. Afolabi, Y. Denkok, A. Rita, S. Gazuwa

{"title":"Biochemical and microbiological analyses of Burukutu (native beer) and a brand of factory-based lager beer (STAR)","authors":"S. O. Afolabi, Y. Denkok, A. Rita, S. Gazuwa","doi":"10.31248/RJFSN2021.106","DOIUrl":"https://doi.org/10.31248/RJFSN2021.106","url":null,"abstract":"Consumption of Burukutu (native beer) among the people of the area of study is a norm. The techniques applied in its production are crude and non scientific. As a result, undesirable compounds, which may themselves be toxic, could be produced as components of the ‘brew’. Also, microbes present may be pathogenic. Ten samples were aseptically collected. A composite of 2 ml portions of each of nine (9) Burukutu samples was prepared for microbial count and identification. In the case of organic metabolites and alcohol content, individual samples were analysed. Spectrophotometry was applied to determine the alcohol content; mass spectrometry method was used to identify the metabolites generated. Nutrient agar and indole test were applied for aerobic plate count and microbial identification. The results obtained revealed three isolates in all the samples thus: Escherichia coli, Bacillus species and Saccharomyces cerevisiae. The alcohol content ranged between 2.0-2.6% (v/v). Metabolites generated in both Burukutu and factory-based lager beer included glycerine, 1-pentanol, methanol, 1-glyceraldehyde, trimethylene oxide, 1-butanol, toluene, benzene acetic acid Propanoic acid, 2-hydroxy ethyl ester, Heptafluorobutyric acid, n-Pentyl ester, 4-butoxy-5,7-dinitrobenzo[1,2,5] Thiadiazole, Benzene acetic acid, 2 butyl ester, ethyl alcohol. Both Burukutu contain undesirable metabolites which may synergise with alcohol making it toxic to the system. Personal and environmental hygiene will help reduce levels of contaminants in alcoholic beverages otherwise pathogenic microbes could grow in the liquor being consumed.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125308872","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: 0

Pectin extraction from the Moringa oleifera pods and its application in a jam 辣木豆荚中果胶的提取及其在果酱中的应用

Research Journal of Food Science and Nutrition Pub Date : 2020-12-30 DOI: 10.31248/RJFSN2020.093

L. Zafra, M. Ramírez, M. E. Quintero

{"title":"Pectin extraction from the Moringa oleifera pods and its application in a jam","authors":"L. Zafra, M. Ramírez, M. E. Quintero","doi":"10.31248/RJFSN2020.093","DOIUrl":"https://doi.org/10.31248/RJFSN2020.093","url":null,"abstract":"Pectin is an important polysaccharide in food because of its functional property. It has the ability to form gels in an acidic medium and in the presence of sugars. For this reason, it is used in the food industry as a thickening agent. In this research, pectin was extracted from both dry and green pods of Moringa oleifera. Firstly, the dry and wet moringa pods were characterized, obtaining humidity values 12.12 and 23.18%; ash 1.75 and 0.67%; proteins 20.62 and 5.91%; pH 6.15 and 6.86, density 0.91 and 0.18 g/mL respectively. In the extraction of pectin, the acid hydrolysis method was used, obtaining a 41% yield for the green pods at pH 2 and 30% for the dried ones at pH 3 at 90°C and 90 minutes in both cases. The pectin with higher yield was characterized physicochemically yielding 3.45% in content of methoxyl, 1.3% of ash, gelling time of 4 minutes, 15% in degree of esterification and 73.92% of galacturonic acid. A sensory analysis applied to the jam made with the pectin obtained rated as excellent. It is concluded that the pectin obtained is of low methoxy, slow gelation and high purity; it can be used to make jam, with good sensory acceptance.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132692463","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: 0