Research Journal of Food Science and Nutrition最新文献

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Influence of freezing and oven air drying on the total monomeric anthocyanins, vitamin c and antioxidant capacity of African star apple 冷冻和烘箱风干对非洲星苹果总单体花青素、维生素c和抗氧化能力的影响
Research Journal of Food Science and Nutrition Pub Date : 2019-02-28 DOI: 10.31248/RJFSN2019.059
O. Oladimeji
{"title":"Influence of freezing and oven air drying on the total monomeric anthocyanins, vitamin c and antioxidant capacity of African star apple","authors":"O. Oladimeji","doi":"10.31248/RJFSN2019.059","DOIUrl":"https://doi.org/10.31248/RJFSN2019.059","url":null,"abstract":"African star apple is a good source of vitamin C and antioxidants. The choice of method for preserving its antioxidant properties is a major decision. The aim of this study was to determine the proximate composition, physical properties, total monomeric anthocyanins contents, vitamin C and antioxidant capacity of different parts (the pulp, the seed, and the peel) of the African star apple fruit depending on the method of preservation in the process of freezing, and oven air drying. During oven air drying and freeze drying, losses of vitamin C as compared with fresh fruit parts resulted averagely in 67% and 13% respectively for the seeds, 19% and 4% for the pulp. Freeze drying process was characterized as the best preservation method to contain relative amount of anthocyanins, vitamin C and antioxidants","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127437325","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
Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour 热处理局部增稠种子与椰子粉共混物功能特性的变化
Research Journal of Food Science and Nutrition Pub Date : 2018-12-31 DOI: 10.31248/RJFSN2018.053
M. Iwuagwu, M. Chukwu, U. G. Mbanali
{"title":"Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour","authors":"M. Iwuagwu, M. Chukwu, U. G. Mbanali","doi":"10.31248/RJFSN2018.053","DOIUrl":"https://doi.org/10.31248/RJFSN2018.053","url":null,"abstract":"The effects of pre-milling heat treatment types on the functional properties of the resultant flour blends of some indigenous thickening seeds and cocoyam (ede-ocha) at various percentages were examined. Flours of indigenous thickening seeds of achi, ofo and ukpo, and that of cocoyam were used in this work. Functional analyses showed that the blend type of ofo-cocoyam flour had better swelling index (SI) (3.28±0.28) and water absorption capacity (WAC) (5.10±1.77ml/g) than that of ukpo-cocoyam; ukpo-cocoyam blend exhibited better oil absorption capacity (OAC) (1.41±0.21ml/g), though not significantly higher than ofo-cocoyam and achi-cocoyam (p≤0.05).  Among treatment types, flour of boiled sample had better SI (3.35±0.60) and WAC (4.56±1.58ml/g) than that of the roasted sample which gave better OAC (1.45±0.33ml/g) that was statistically equal to boiled blend (1.39±0.23ml/g), steamed blend (1.26±0.27ml/g) and raw blend (1.44±0.29ml/g). Among blending ratios, 25% cocoyam (CY) flour blend had significantly higher WAC (5.07±0.62ml/g) than the control and other blends, with SI of 3.06±0.59 which statistically equal to the 75% cocoyam flour blend (3.12±0.53). The boiled sample exhibited better functional properties than others; such that ofo-CY exhibited better functional properties than other blends types as the 25% CY flour sample exhibited better functional properties than other blend ratio samples. Further work should be directed to investigate this experiment with another species of cocoyam to check whether remarkable improvements can be obtained in the characteristics of the resultant flour blend with achi, ofo, ukpo.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"6 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114010118","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
Effect of varietal difference on the proximate, functional and sensory properties of melon seeds 品种差异对甜瓜种子近似特性、功能特性和感官特性的影响
Research Journal of Food Science and Nutrition Pub Date : 2018-12-31 DOI: 10.31248/RJFSN2018.054
N. Emelike, O. Akusu
{"title":"Effect of varietal difference on the proximate, functional and sensory properties of melon seeds","authors":"N. Emelike, O. Akusu","doi":"10.31248/RJFSN2018.054","DOIUrl":"https://doi.org/10.31248/RJFSN2018.054","url":null,"abstract":"The study was carried out to evaluate the effect of varietal difference on the proximate, functional and sensory properties of four varieties of melon seeds such as Cucumis melo, Cucumeropsis manii, Citrullus colocynths and Citrullus vulgaris. The proximate result showed that protein, fat, ash, moisture, crude fibre and carbohydrate contents of the melon seeds ranged from 30.37 to 34.81%, 47.14 to 52.52%, 2.57 to 4.40%, 4.30 to 6.26%, 3.92 to 5.51% and 0.11 to 3.16%, respectively. There were significant differences (p 0.05) with Cucumis melo and Citrullus colocynths. The results showed that the four melon seed varieties contain appreciable quantities of protein, ash and fat with functional properties that are favourable for human consumption and for industrial applications. Higher premium should therefore be placed on the consumption of Cucumis melo and Citrullus colocynths as they can be used to replace Citrullus vulgaris in the preparation of egusi soup.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121957561","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: 4
Effect of skim milk powder and sucrose on quality and storage stability of mango leather 脱脂奶粉和蔗糖对芒果皮品质及贮存稳定性的影响
Research Journal of Food Science and Nutrition Pub Date : 2018-08-30 DOI: 10.31248/RJFSN2018.038
A. Khaliq, M. Khan, S. Ahsan, M. F. J. Chughtai, M. Nadeem, A. Aslam
{"title":"Effect of skim milk powder and sucrose on quality and storage stability of mango leather","authors":"A. Khaliq, M. Khan, S. Ahsan, M. F. J. Chughtai, M. Nadeem, A. Aslam","doi":"10.31248/RJFSN2018.038","DOIUrl":"https://doi.org/10.31248/RJFSN2018.038","url":null,"abstract":"Mango has marvelous flavour, eye-catching color, fragrance, appealing taste and high nutritional value which make it one of the best fruit. Pakistan produced tons of mango varieties with exceptional taste, aroma and flavor. Despite the massive production, huge volume of produced mangoes are wasted due to post harvest losses. These losses can be curtailed through value addition of mangoes such as fruit leathers. Fruit leathers are the dehydrated fruit-based products normally eaten as candy or snacks and presented as flexible stripes or sheets. In this study leather (dried product) from mango pulp was prepared using cabinet drying with different concentrations of skim milk powder and sucrose. After vacuum packaging, leather was stored at room temperature. The results showed decreasing trend in pH (3.81 to 3.73), moisture contents (16.67 to 12.39), ascorbic acid (36.41 to 18.52). reducing sugars (13.64 to 13.13) while the non-reducing sugars increased (43.81 to 45.49) over time. Mineral contents were slightly varied during storage interval. Overall acceptability of the mango leather was also good and could be accepted within 75 days.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116713338","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
Assessment of the nutritional status and quality of food for Brazzaville pupils: The case of high school pupils at Lionil Modern School (Brazzaville, Congo) 布拉柴维尔小学生食物营养状况和质量评估:以刚果布拉柴维尔Lionil现代学校中学生为例
Research Journal of Food Science and Nutrition Pub Date : 2018-08-30 DOI: 10.31248/RJFSN2018.045
G. Mabossy-Mobouna, S. Mokémiabeka
{"title":"Assessment of the nutritional status and quality of food for Brazzaville pupils: The case of high school pupils at Lionil Modern School (Brazzaville, Congo)","authors":"G. Mabossy-Mobouna, S. Mokémiabeka","doi":"10.31248/RJFSN2018.045","DOIUrl":"https://doi.org/10.31248/RJFSN2018.045","url":null,"abstract":"The problem of child malnutrition is a phenomenon associated with an accelerated nutritional transition in developing countries. The objective of this work is to assess the nutritional status of high school pupils in the city of Brazzaville, as well as the relationship between the Body Mass Index (BMI) obtained and the eating behavior of these pupils. This study is based on a descriptive cross-sectional survey that was conducted using a questionnaire that provided information on the nutritional status and dietary intake of high school pupils. A total of 160 high school pupils were observed. Nutritional status is appreciated by age BMI for adolescents. The feeding behavior was assessed through food recordings for a period of one month. The results showed that the BMI/age is 18.65 ± 0.9. No significant associations were observed between sex and nutritional status of children. The double nutritional burden, underweight and obesity, coexists. Almost half of the pupils (51.87%) have three daily meals that are taken at varying times with breakfast jump. The consumption of tubers, meat and sweets is very important. The consumption of fruits and vegetables is below recommendations. Consumption of milk and dairy products is low and that of legumes is very low. The majority of pupils have a normal nutritional status but average BMI near the lower limit of normalcy. The coexistence of obesity and underweight in the sample under study as a consequence of unbalanced diets.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116892222","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
Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste 车前草-非洲山药豆粉混合物的质量评价及其煮熟(amala)糊的感官特性
Research Journal of Food Science and Nutrition Pub Date : 2018-06-30 DOI: 10.31248/RJFSN2018.041
A. Akinsola, Victoria O. Segilola, Etuonu S. Oloso, Oludunke J. Durojaiye
{"title":"Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste","authors":"A. Akinsola, Victoria O. Segilola, Etuonu S. Oloso, Oludunke J. Durojaiye","doi":"10.31248/RJFSN2018.041","DOIUrl":"https://doi.org/10.31248/RJFSN2018.041","url":null,"abstract":"Enrichment of plantain which is largely minerals and fibre rich food with moderate amount of protein and oils will provide a cooked (amala) paste with adequate nutrients dense meal. Quality evaluation of plantain-African Yam Beans (AYB) flour blends and sensory properties of its amala paste was evaluated for staple food production. Plantain was processed into flour and blends with AYB flour in ratio of 100:0, 85:15, 80:20, and 75:25 to give four samples. The proximate composition, functional and pasting properties, minerals profile, and sensory properties of the composite flour and its amala was determined using standard methods. The result of proximate composition showed that values for moisture content, protein, fat, fibre, ash, and carbohydrate ranged from 9.57 to 9.93, 14.43 to 18.24, 2.82 to 3.56, 6.78 to 7.8, 4.01 to 4.75, and 58.23 to 62.35%, respectively. Result of functional properties revealed that as AYB flour substitution level increases, the functional properties of the composite flour improved, while minerals profile result showed that only calcium and iron values of the elements determined marginally increased as substitution level of AYB increases compared to control sample. The study revealed that improvement in the nutritional quality and functional properties could be achieved with fortification of plantain amala with AYB flour addition. Based on the study sensory attributes result, it can be concluded that acceptable plantain-AYB composite flour and its amala can be produced from the blends of plantain-AYB flour at 20% inclusion level.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132864153","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
Nutritional and Anti-nutritional Analysis of Monechma ciliatum Leaves 毛蕊草叶片的营养与抗营养分析
Research Journal of Food Science and Nutrition Pub Date : 2018-06-30 DOI: 10.31248/RJFSN2018.040
A. Onu, U. Umar, L. Hassan, H. E. Msheila, K. Umar
{"title":"Nutritional and Anti-nutritional Analysis of Monechma ciliatum Leaves","authors":"A. Onu, U. Umar, L. Hassan, H. E. Msheila, K. Umar","doi":"10.31248/RJFSN2018.040","DOIUrl":"https://doi.org/10.31248/RJFSN2018.040","url":null,"abstract":"Monechma ciliatum leaves are widely used as hay for animal nutrition and in traditional medicine for treatment of various ailments. The leaves were analyzed for proximate, minerals and anti-nutritional content using standard analytical methods. The results showed that the leaves contain moisture (84.09±0.81%), ash (14.00±0.50%), crude protein (5.34±0.15%), crude lipid (4.14±0.29%), crude fibre (3.02±0.29%), available carbohydrate (73.50±0.51%), and calorific value (352.63±1.42 kJ/100g). The mineral analysis of the leaves (mg/100g) revealed the presence: sodium (367.61±3.18 mg/100g), potassium (931.59±10.70 mg/100g), magnesium (213.77±2.31 mg/100g), calcium (2444.60±43.70 mg/100g), phosphorus (10.99±0.12 mg/100g), copper (1.19±0.39 mg/100g), iron (73.03±1.65 mg/100g), manganese (5.33±0.25 mg/100g), zinc (4.74±0.17 mg/100 g), and chromium (2.93±0.59 mg/100g). It also contains oxalate, tannins and phytic acid as anti-nutrients. The study showed that the leaves of M. ciliatum contain substantial levels of nutrient which could be useful in animal diet, with considerably low levels of anti-nutritional content which is below established toxic level.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120953911","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
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