International Journal of Food Science and Nutrition Engineering最新文献

{"title":"Gauging Cassava Land Use Trends in Nigeria’s Lower South Region","authors":"E. Merem, Y. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, A. Hines, G. Hirse, G. S. Ochai, E. Nwagboso, S. Fageir, S. Leggett, J. Offiah, S. Emakpor","doi":"10.5923/j.food.20221201.01","DOIUrl":"https://doi.org/10.5923/j.food.20221201.01","url":null,"abstract":"","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132671943","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 Regional Assessment of Groundnut Farmland Use in Northern Nigeria","authors":"E. Merem, Y. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, M. Alrefai, S. Ochai, E. Nwagboso, S. Fageir, S. Leggett","doi":"10.5923/j.food.20211101.01","DOIUrl":"https://doi.org/10.5923/j.food.20211101.01","url":null,"abstract":"","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114477439","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":"Rheological and Functional Properties of Soy-Poundo Yam Flour","authors":"Malomo Olu, O. Ogunmoyela, O. Adekoyeni, O. Jimoh, Oluwajoba S.O, M. Sobanwa","doi":"10.5923/J.FOOD.20120206.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120206.01","url":null,"abstract":"The nutrition of the people of developing countries is a major public health issue which has challenged breeders to enhance the nutritional quality of preferred and staple crops such as yam. This project therefore aimed at evaluating the effect of soy flour enrichment on the rheological properties of poundo yam flour. The yam flour was substituted with soy flour at varying proportions (100:0; 90:10; 80:20; 70:30) with the aim of producing a more nutritionally balanced product (poundo yam). Reconstituted poundo yam dough was prepared from all the flour samples and was evaluated for consumer acceptability. Data obtained showed that the functional properties i.e. swelling power (2.70-3.34%) and solubility (16.16-20.23%) increased significantly (P≤0.05) with increasing substitution levels of soybean with a corresponding decrease in the bulk density (0.84-0.71) and dispersibility (60.50-52.50) and water absorption capacity (267.76-260.62%) as the substitution levels of soybean increases. The substitution of soy flour into yam flour affected the rheological properties of yam flour; the rate of water absorption of the yam flour decreased as soy flour substitution levels increased. Also, the dough stability time of the enriched flours was higher than that of the yam flour. The 30% enrichment level had the highest dough consistency (283FU). The extensibility of the enriched flour blends increased upon increasing levels of soy flour substitution. The 20% flour blend had the highest resistance to highest resistance to extension. Soybean flour substitution also increased the amino acid profile of the poundo yam. The poundo yam made from this flour blends also varied in texture, aroma, taste and colour. Apart from adding value and varieties to poundo yammeal due to its colour and textural improvement, enriching yam flour with soybean flour at 10% level would also reduce the problem of food security especially among children in the sub Sahara region of Africa where malnutrition due to protein deficiency is prevalent.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122231402","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":"Quality Evaluation of \"Ricotta\" Cheese Produced at Laboratory Level","authors":"A. Sulieman, Aisha S. Eljack, Zakaria A. Salih","doi":"10.5923/J.FOOD.20120206.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120206.02","url":null,"abstract":"Ricotta cheese is made fro m heat-acid precipitation o f p rotein fro m whey or whey-milk blend. The study aimed to evaluate the quality characteristics of ricotta cheese produced at laboratory level. The chemical co mposition of ricotta cheese was as follows: mo isture: 72.89%, p rotein: 72.89%, protein : 0.14%, fat: 0.6%, ash: 5.37%, pH: 5.28, acidity: 1.38%, total solid: 18.41%, Ca: 225mg/ 100g, K: 120mg/100g and Na: 106mg/100g. On the other hand, the total viable count was 1.0×10 4 c.f.u/g and yeast and mould count was 2.0×10 2 c.f.u/g. However, all harmful microorganisms were not detected in cheese samples. The sensory evaluation showed that ricotta cheese was generally acceptable. The study recommends encouraging the local dairy industry to introduce ricotta cheese so as to meet the local need and to use whey in the other dairy products.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133756030","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":"Enzymatic Liquefaction of Cell-Walls from Kent and Tommy Atkins Mango Fruits","authors":"B. Brito, F. Vaillant","doi":"10.5923/J.FOOD.20120205.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120205.02","url":null,"abstract":"Tab le mango varieties discarded by the export market are generally not considered suitable for processing mainly because they yield too viscous fruit purees. The objective of this study was determining if appropriate enzy mat ic treatment can overcome this barrier. Cell-wall polysaccharides fro m mesocarp and pericarp of fu lly ripe table mangoes were characterized analy zing the alcohol-insoluble residues (AIR). Content of celluloses, hemicellu loses, lignin and soluble and insoluble pectin were assessed after selective ext raction. After hydrolysis of main fractions, neutral sugars were determined by gas chromatography showing that xylose prevails (12-14 %) in the non-cellu losic fract ion of ins oluble cell walls fro m mesocarp, indicating predo minance with cellulose, of xilan-type polysaccharides in mango flesh. Water insoluble AIR (WAIR) was incubated with co mmercial preparat ions, characterized for their main enzy mat ic activit ies and comprising balanced proportion of pectinases and cellulases with other different secondary activities. At equivalent 500 µl per kilogram of puree and at 45°C, solubilisation rates of uronids and neutral sugars reach respectively 100 and 90% only when xy lanase activities were present. Then, a commercial enzy me preparation containing pectinases, cellulases and high xylanase activities was applied to native mango puree varying enzyme concentration and incubation time according to a central composite rotatable design. It was shown that percent of final suspended insoluble solids and Bostwick consistency could be considerably reduced in minutes, using a relatively lo w amount of enzyme preparation (150 µl.L -1 ). Rheological properties of mango purees can be modulated easily according to incubation time and concentration of enzymatic solution to fit the needs of food industries.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132460284","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 Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours","authors":"H. Levent, N. Bilgiçli","doi":"10.5923/J.FOOD.20120205.04","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120205.04","url":null,"abstract":"In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish flat breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in flat breads. Generally all of the minerals in breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p<0.05) than that of control breads. BF addition increased the darkness and redness of the bread samples. While the lowest sensorial scores for flat breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF or 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control breads by panelists. Considering physical, chemical and sensory properties of flat breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116779092","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":"Programming Technique for Animal Diet Formulation: A Non-linear Approach","authors":"Pratiksha Saxena, V. Pathak, Vinod Kumar","doi":"10.5923/J.FOOD.20120205.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120205.03","url":null,"abstract":"This paper proposes a technique for animal diet formu lation using Non-linear programming and C language. Objective of this technique is to maximize animal weight gain. Most of the existing techniques use linear appro ximat ion of objective function. This technique uses Non-linear programming, which overco mes this drawback. C language program explores the area of programming in the field of animal diet formu lation. Outcome of this technique is applied on sample data and provides optimized set of nutrient ingredients to animal wh ich fulfill the nutrient requirement better than the linear programming technique.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121780075","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":"Application of Oregano Essential Oil Against Salmonella Enteritidis in Mayonnaise Salad","authors":"J. Passos, Lima da Silva, B. Dora","doi":"10.5923/J.FOOD.20120205.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120205.01","url":null,"abstract":"The aim of this study was applying oregano essential oil (OEO) fro m the Mediterranean reg ions, rich in Carvacro l and traces of p-Cy mene and γ-Terpinene like prevention strategy against Salmonella Enterit idis (SE), controlling its mult iplication in vegetable salad prepared with mayonnaise. An overnight culture at 30°C with 104CFU/ mL o f SE ATCC 13076 was inoculated in the salad containing mayonnaise and 0.2% (v/v) of OEO. A survival curve of SE in the salad under refrigeration (8℃) and at room temperature (30℃) after 0, 1, 2, 4, 8, 24 hours of incubation was done. A decrease in the mu ltip licat ion rate of SE in the mayonnaise salad with OEO was observed. There was a reduction of > 0.5 log until 4 hours at 30℃ and until 24 hours at 8℃ in relation to the control. Our data suggest that OEO provides additional p rotection able to increase the safety of vegetable salad with mayonnaise contaminated with SE, but not for those subjected to temperature abuse. Fro m Food Safety point of view this study has identified the use of OEO like natural antimicrobial ab le to reduce the SE growth, an enteropathogen associated with foodborne disease around the world in products derived from eggs such as mayonnaise.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132569458","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":"Effects of Seasonality on the Proximate Composition and Fatty Acid Profile in Cow Milk","authors":"Julliana I. Simionato, Ana Paula Hiroki, M. Katsuda, M. Pedrão, L. F. Dias, N. E. Souza","doi":"10.5923/J.FOOD.20120205.05","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120205.05","url":null,"abstract":"The p resent study investigated the influence of seasonality (summer and winter) on the pro ximate co mposition and on the amount of polyunsaturated fatty acids in milk fat. The amounts of lipid and protein were greater in the winter. The quantity of conjugated linoleic acid (CLA, ru menic acid, 18:2c9t11) in type B pasteurized milk (10.38 ± 0.69 in summer and 7.44 ± 0.82 in winter) was higher than in type C milk (9.90 ± 0.64 in summer and 7.25 ± 0.85 in winter) in both seasons. The amount of trans linolelaidic acid (18:2n-6t), linoleic acid (18:2n-6) and linolen ic acid (18:3n-3) had no variation between seasons and types of milk. Furthermore, the n-6/n-3 ratio of the milks analy zed after pasteurization has reduced significantly fro m (p<0.05) 7.50 ± 0.85 and 7.46 ± 1.71 in winter to 6.36 ± 0.45 and 6.72 ± 0.61 in summer for milk Type C and B, respectively.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128738981","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":"Methodological Validation for the Determination of Ca, Cr, Mg and Mn in Umbilical Cord and Maternal Blood (City of Vale do Paraí ba, São Paulo, Brazil)","authors":"L. F. B. Filho, Hélcio J. Izá, M. B. Silva","doi":"10.5923/J.FOOD.20120204.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120204.01","url":null,"abstract":"This investigation focused on the validation o f the methodology used in determining the presence of specific elements in human blood. Concentrations of macro- and micronutrients in umbilical b lood (UCB) samples fro m 37 lactating volunteers who gave birth in the city of Taubate , State of Sa o Paulo, Brazil. The determinations of Ca and Mg were carried out in a flame ato mic absorption spectrometer (FAAS) and those of Cr and Mn in a graphite furnace ato mic absorption spectrometer (GFAAS). A procedure for preparing samples was optimized and evaluated. Standard addition methods and determinations by ICP OES were used to validate the analytical procedures. An acetylene/air mixture was optimized at 2.0/17.0 L min-1 (Ca and Mg). Pyrolysis and atomizat ion temperatures for Cr were at 1400° C and 2100° C, respectively, for Mn at 1300° C and 1700° C, respectively. The most efficient chemical modifier was a solution containing 5 g of Pd + 3  g of Mg(NO3)2. Characteristic masses for Cr and Mn were 2.6 and 2.7 pg, respectively. The methods presented high analytical efficiency in the determination of Ca, Cr, Mg and Mn (recovery fro m 98.68% to 108.22 %). M inimal data variations in repeatability and reproducibility indicated significient precision and accuracy for the proposed methodology. The placenta did not block transport of elements fro m mother to fetus. The contents of the elements analyzed in the UCB were co mpared to those detected in maternal blood (M B). Most of the children exh ibited normal weight (fro m 2.5 to 3.0 kg) as per the Brazilian Min istry of Health standards. Such results indicate that the levels of concentrations of the elements in the UCB did not affect the weights of the neonates.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128119137","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}