Journal of Advances in Food Science & Technology最新文献

{"title":"Glutamic Acid Content of Rebon (Acetes sp.) Shrimp Paste Powder with the Addition of Tomato (lycopersicum esculentum) Concentrate Variants","authors":"None Sumardianto, Nahdah Hafizhah, Muhammad Hauzan Arifin, Eko Susanto, Lukita Purnamayati","doi":"10.56557/jafsat/2023/v10i48429","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48429","url":null,"abstract":"Shrimp paste is a fermented food product made from shrimp with the addition of salt and other food additives. The use of salt with a high concentration result in a reduced taste of the shrimp paste so that the impression from consumers decreases. One way to maintain the umami flavor produced in shrimp paste is by using tomato concentrate which has a high glutamic acid content. The purpose of this study was to determine the effect of tomato concentrate on the glutamic acid content of rebon shrimp paste. The research method used was experimental laboratories with a Completely Randomized Design (CRD) model using 4 concentration treatments, which are the addition of 0%; 10%; 20% and 30% tomato concentrate variants and 3 repetitions. Parametric data were analyzed using ANOVA and Honest Real Differences if significantly different. Non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The results showed that the addition of tomato concentrate variants gave a significantly different effect (p<5%) on the value of glutamic acid content, protein content, salt content, acidity (pH), color and organoleptic. The value of glutamic acid content of shrimp paste ranged between 23.77-39.09%. The protein content of shrimp paste ranged between 31.61-41.10%. Salt content of shrimp paste ranged between 22.26-18.78%. pH of shrimp paste ranged between 7.62-5.90%. Shrimp paste with the addition of 30% tomato concentrate produced the best glutamic acid content in this study because it had the highest glutamic acid content and improved the flavor of shrimp paste.","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"31 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135679605","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":"Intermediate Technologies: The Key to Eradicating Post-harvest Losses (PHLs) in Sub-Saharan Africa (SSA)","authors":"Ismael K. Mayanja, Isaac Oluk","doi":"10.56557/jafsat/2023/v10i48419","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48419","url":null,"abstract":"Post-harvest losses (PHLs) in Sub-Saharan Africa (SSA) pose a significant threat to food security and economic stability. PHLs account for a substantial portion of food waste and economic losses. This paper explores the potential of intermediate technologies in addressing this challenge. Intermediate technologies, including hand-operated, pedal-operated, and solar-powered devices, offer adaptable and cost-effective solutions tailored to the needs of smallholder farmers who make up the majority of SSA's agricultural sector. These technologies bridge the gap between labor-intensive traditional methods and high-end, expensive equipment. They enhance efficiency, reduce labor, and have the potential to revolutionize post-harvest processes. Additionally, emerging innovations, such as harnessing energy from footsteps and raindrop energy offer promising avenues for further enhancing the sustainability and efficiency of post-harvest operations in resource-constrained environments. Intermediate technologies represent not only tools but also catalysts for transformation. They hold the key to reducing PHLs, fostering economic growth, ensuring food security, and leading to sustainable agriculture in SSA. By harnessing these technologies' adaptability and resource efficiency, SSA can move closer to a more sustainable and prosperous future.","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135888810","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 Red Ginger Oleoresin Addition on the Oxidation Level in Oil Pangaas Catfish Offal (Pangasius hypoptalmus)","authors":"Putri Nabilla Natasukma, Apri Dwi Anggo, Lukita Purnamayati, Muhammad Hauzan Arifin","doi":"10.56557/jafsat/2023/v10i48413","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48413","url":null,"abstract":"Pangas Catfish (Pangasius Hypophthalmus) is a freshwater fish species in Indonesia. The by-products of catfish processing offer potential for fish oil production due to their diverse fatty acid composition. However, fish oil is prone to oxidation, leading to deterioration of its quality. To address this issue, red ginger oleoresin (Zingiber Officinale Var. Rubrum), known for its antioxidant properties, is investigated as a possible solution to inhibit oxidation in the oil of Pangas Catfish offal. The objective of this study is to evaluate the impact of adding red ginger oleoresin at various concentrations to the oil of pangas catfish offal on its oxidation level. The research employed a Completely Randomized Design (CRD). Red ginger oleoresin was added to the oil of pangas catfish offal at concentrations of 0,2%, 0,4%, and 0,6%. The results indicated that the addition of 0,4% red ginger oleoresin was the most favorable treatment, as determined by sensory evaluations, which ranged from 7,57 to 7,85. The peroxide value (PV) of the oil was measured at 4,38 meq/kg, and the free fatty acid (FFA) was 1,25%. Furthermore, the oil of pangas catfish offal treated with 0,4% red ginger oleoresin exhibited significant levels of omega-3, omega-6, and omega-9 fatty acids at 1,02%, 16,26%, and 35,04%, respectively. The Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content were recorded at 43,22%, 37,04%, and 19,61%, respectively.","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136212524","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":"Determination of Total Antioxidant Activity &amp; Target Micronutrient Contents of the Selected Nutri-Medicinal Plants","authors":"Mary Magdalein Nakibuuka, Robert Mugabi","doi":"10.56557/jafsat/2023/v10i48407","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48407","url":null,"abstract":"Nutri-medicinal plants may have a big role to play in the intervention to improve the nutritional status and manage immunosuppressive disorders in HIV/AIDS patients as well as the opportunistic ailments that arise from the same. These plants are readily available and affordable in our ecosystems and also contain micronutrients which in themselves may have antioxidant properties that are needed in the management of ailments in HIV/AIDS patients. The use of such plants rich in phytochemicals, as supplements and herbal remedies may slow down oxidative stress and the progression of HIV/AIDS. In this study, fifty randomly selected plants collected from four parishes of Namayumba sub-county, Wakiso district, Central Uganda were evaluated for total antioxidant capacity (TAC) using two assays 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and Ferric Reducing Ability of Plasma (FRAP), and for micronutrients namely Zinc, Iron and Selenium. The results from TAC-DPPH ranged from 30.63±0.21% to 1.59±0.06% for Annona muricata and Spathodea campanulata respectively, and TAC-FRAP recorded a range of 5.16±1.39 mM/l to 0.08±mM/l for Amaranthus lividus and Spathodea campanulata respectively. Amaranthus lividus registered the highest Zinc content as 6567.65±20.81 mg/kg with Erythrina abyssinica exhibiting the lowest at 0.39±0.03 mg/kg. The leaves of a commonly consumed tuber Manihot esculenta had the highest Iron content at 1289.54±0.14 mg/kg and Kigelia africana with the lowest at 3.23±0.37 mg/kg. The study indicated that selenium is present in small amounts compared to Zinc and Iron; however, Amaranthus lividus and Spathodea campanulata registered the highest of 8.18±2.46 mg/kg and lowest of 0.20±0.004 mg/kg respectively. The study showed a wide range of antioxidant and micronutrient content in the plants studied indicating that a wide choice of nutri-medicinal plants is available with a large potential to provide nutritional and medicinal interventions to manage nutritional disorders and manage opportunistic ailments in HIV/AIDS patients","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134943974","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":"Improving the Beta-carotene Content of Carrots through Process Optimization","authors":"Sylvester N. Orjiakor, Chika U. Obiora, Eunice N. Ezembu, Sunday K. Okocha, Clement C. Ezegbe, Mary C. Ezeh, Goodness C. Orjika","doi":"10.56557/jafsat/2023/v10i48398","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48398","url":null,"abstract":"Response surface methodology was used to optimize the process conditions (blanching and drying) on the beta-carotene content of carrots. Carrots were washed, peeled, diced, blanched and dried at various temperature ranges. The nutritional composition of the fresh and dried samples was determined using standard methods. A three-factor central composite rotatable design (CCRD) was used to study the effects of blanching time (X1), blanching temperature (X2) and drying temperature (X3) on the beta-carotene content of carrot. Fourteen experimental combinations were produced with six replicates at the centre point to generate twenty (20) runs. The carrot was blanched at a temperature range of 60-800C for 2-5 minutes and dried at a temperature ranging between 50-700C. The result obtained indicated that the beta-carotene content of fresh carrot was 5738 µg. The processed carrots ranged from 2478 µg to 1060 µg. It was observed that carrot processed for 2 mins (blanching time), at 800C (blanching temperature) and 500C (dryingtemperature) produced the highest beta-carotene. The experimental data was fitted to a second-order polynomial equation using multiple regression analysis and the quadratic model was highly significant (p<0.05).","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135247471","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":"Morphological and Molecular Characterisation of Nineteen (19) Tomato Cultivars from Northern Nigeria","authors":"Stephen Akintomide Fagbemi, Modupeola Adelaju Oguntoye, Folasade Olabimpe Adeboyejo, Aminat Olabisi Adelekan, Kayode Ezekiel Ogunsola, Kafilat Abiodun Odesola","doi":"10.56557/jafsat/2023/v10i48367","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48367","url":null,"abstract":"Tomato is an autogamous vegetable crop whose genetic variability has been reduced by selection and breeding processes. Characterisation of tomato germplasm, therefore, aids the documentation of the genetic variability existing in a population. To morphologically characterise tomato varieties from Northern Nigeria, and molecularly characterise the varieties using (Simple Sequence Repeat (SSR) markers, nineteen (19) tomato varieties were collected from major markets in seven states in Northern Nigeria using a purposive sampling method. Tomato seeds were extracted, prepared, sowed in screen houses and morphologically characterised using cross-sectional shapes, core, pericarp, matured fruit colour, overall fruit shape, size and firmness. Leaves of tomato seedlings four weeks after sowing were pooled and used for genomic DNA extraction. The polymerase chain reaction (PCR) was performed and PCR products were visualized through electrophoresis. SSR fragment analysis was scored as the presence or absence of a specific fragment size from the Electropherograms.&#x0D; Results showed that 44% of the colour of tomato core was white, 17% were red and pink, 5% were orange and yellow and 11% were variants of other colours, showing wide variations in the qualitative traits. Similarities among the nineteen tomato samples ranged from 14 (Dan India with Derica sweet, Kaduna Tangino, Nassarawa Roma 1 and 2, Niger Roma2, UTC01 and UTC 02) to 86% (between Mai mara and Derica small). SSR gave three unique SSR bands that identified and characterised the cultivars. &#x0D; The result of this study revealed genetic diversity within a group of tomato genotypes of different origins cultivated in Northern Nigeria using molecular (SSR) analysis. This confirmed the efficacy of the SSR markers as highly variable markers that detect the codominant single locus and are suitable to distinguish between the genetically related cultivars.","PeriodicalId":481672,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135048224","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}