Asian Food Science Journal最新文献_第2页

Apple Cider Vinegar Effervescent Tablets on Gut Health, Obesity and User Experience: An Observation 苹果醋泡腾片对肠道健康、肥胖症和用户体验的影响：观察

Asian Food Science Journal Pub Date : 2024-04-03 DOI: 10.9734/afsj/2024/v23i3705

S. Kannan, A. Anandhasayanam, Niranjana E.S, R. Rajamurugan, B. Akash, S. Abitha, R. Nandhamurugan

{"title":"Apple Cider Vinegar Effervescent Tablets on Gut Health, Obesity and User Experience: An Observation","authors":"S. Kannan, A. Anandhasayanam, Niranjana E.S, R. Rajamurugan, B. Akash, S. Abitha, R. Nandhamurugan","doi":"10.9734/afsj/2024/v23i3705","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i3705","url":null,"abstract":"Background: The escalating prevalence of obesity is a significant health concern, closely associated with non-communicable diseases like diabetes, hypertension, dyslipidemia, and coronary heart disease. Research indicates that apple cider vinegar (ACV) may aid in lowering blood glucose levels, total cholesterol, triglycerides, body weight, waist circumference, and BMI, as demonstrated in animal studies and clinical trials. The primary objective of the study is to assess the impact of apple cider vinegar effervescent tablets on overweight and obese individuals within a period of 30-days.\u0000Methods: This observational study took place at the outpatient department of general medicine at Sudha Institute of Medical Science in Erode, involving 45 participants with abnormal weight. Participants consumed an apple cider vinegar effervescent tablet daily in the afternoon for 30 days, alongside mild exercise and a low-sugar diet recommendation. Anthropometric measurements and participant satisfaction data were collected on the 0th (baseline), 15th, and 30th days. Data analysis was conducted using Microsoft Excel, with descriptive statistics such as mean and percentage utilized.\u0000Results: This study comprised 75.56% of participants aged between 18 and 40 years. 44.44% of participants fall into the overweight category. Additionally, 95.5% of participants expressed an interest in weight reduction. The results revealed that reductions of 1.13 cm in waist circumference, 1.07 cm in hip circumference, 1.46 kg in weight, and 0.58 kg/m² in BMI over the 30-day period. Following the 30-day consumption of ACV, improvements were observed in abnormal food intake and resolved issues such as digestion, appetite, constipation, cravings, and gas problems.\u0000Conclusion: This study concluded that daily consumption of apple cider vinegar effervescent tablet has a positive impact on weight loss and alleviates issues related to digestion, appetite, constipation, cravings, and gas problems.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140749565","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

Functionality of Green Tea (Camellia sinensis) Blends – Effects of Spice Concentration on Composition, Antioxidant Profile, Microbiological and Cup Quality 绿茶（山茶）混合物的功能性--香料浓度对成分、抗氧化剂、微生物和茶杯质量的影响

Asian Food Science Journal Pub Date : 2024-03-22 DOI: 10.9734/afsj/2024/v23i3704

Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O., Mustapha K.

{"title":"Functionality of Green Tea (Camellia sinensis) Blends – Effects of Spice Concentration on Composition, Antioxidant Profile, Microbiological and Cup Quality","authors":"Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O., Mustapha K.","doi":"10.9734/afsj/2024/v23i3704","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i3704","url":null,"abstract":"Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140211544","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

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent 以阿拉伯胶（阿拉伯相思树）为封装剂的松巴哇干发酵马奶的微生物和化学总质量

Asian Food Science Journal Pub Date : 2024-03-20 DOI: 10.9734/afsj/2024/v23i3703

Arif Hendra Utama, Yunita Sari, Pramudya Andiana, Kasri, Riska Faradila, Khothibul Umam Al Awwaly, L. Radiati

{"title":"Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent","authors":"Arif Hendra Utama, Yunita Sari, Pramudya Andiana, Kasri, Riska Faradila, Khothibul Umam Al Awwaly, L. Radiati","doi":"10.9734/afsj/2024/v23i3703","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i3703","url":null,"abstract":"Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P<0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140226993","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

Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices 蒸汽焯水和贮藏时间对白山药切片理化性质的影响

Asian Food Science Journal Pub Date : 2024-03-14 DOI: 10.9734/afsj/2024/v23i3702

E. A. Alenyorege, Lovette Ifunanya Raphael, M. A. Achaglinkame

{"title":"Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices","authors":"E. A. Alenyorege, Lovette Ifunanya Raphael, M. A. Achaglinkame","doi":"10.9734/afsj/2024/v23i3702","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i3702","url":null,"abstract":"White yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemical properties of white yam slices. White yam slices were subjected to varying steam blanching durations of 1 min, 3 min and 5 min, followed by oven drying at 60℃ for 72 hours and storage at room conditions for 7 days. Physicochemical properties such as proximate composition, total soluble solids, titrable acidity, moisture content, color and pH were measured before and after blanching. The results showed that the steam blanching durations significantly (p ˂ 0.05) affected all the physicochemical properties measured. The proximate results showed the non-blanched (control) samples had higher moisture (65.04±0.35), crude protein (4.55±0.04), fat (0.53±0.01), fibre (1.42±0.02) and ash contents (2.25±0.02) than the blanched samples with exception of the carbohydrate content (26.22±0.29) where the control samples had lower values. Proximate components decreased with blanching duration, except for carbohydrate content, while storage duration did not significantly affect the measured attributes, despite slight changes in moisture content, color, and pH. However, the duration of blanching and storage significantly impacted the physicochemical attributes. These findings have significant implications in the food processing industry, promoting the development of improved storage and preservation strategies for white yam and also ensure food security and reduced post-harvest losses.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140243882","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

Relationship between Anthropometric and Serum Parameters of Adolescent School Children Aged 10 – 19 Years in Upland and Riverine Public Secondary Schools in Rivers State 河流州高地和沿河公立中学 10 - 19 岁青少年学童的人体测量和血清参数之间的关系

Asian Food Science Journal Pub Date : 2024-03-07 DOI: 10.9734/afsj/2024/v23i3701

Jike-Wai, O., Wabali, V. C.

{"title":"Relationship between Anthropometric and Serum Parameters of Adolescent School Children Aged 10 – 19 Years in Upland and Riverine Public Secondary Schools in Rivers State","authors":"Jike-Wai, O., Wabali, V. C.","doi":"10.9734/afsj/2024/v23i3701","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i3701","url":null,"abstract":"The study assessed the relationship between anthropometric and serum parameters of adolescent school children aged 10 – 19 years in upland and riverine public secondary schools in Rivers state. Four hundred and eighteen (418) adolescents were randomly selected from 4 secondary schools, two each from the upland and riverine areas for the study. Standard procedures were used to obtain data for all parameters. Serum from forty subjects was used for biochemical analysis. Data collected was analysed using statistical product and service solution (SPSS) for windows version 25. Data obtained was presented as frequencies, percentages, Pearson correlation was used to determine the relationship between variables and significance accepted at p ≤ 0.05. Significant correlation exist between BMI and haemoglobin in the upland (r = 0.364) and in the riverine area (r = 0.819) at p<0.05.While a positive correlation was observed between WHR and serum zinc in the Riverine (r = 0.731) at p<0.05, and a negative correlation exists between WHR and serum calcium in the Upland (r = -0.421) area at p<0.05. MUAC showed a positive correlation with Haemoglobin in the Upland (r = 0.452) at p<0.05. Triceps (r = -0.818) and sub-scapula (r = -0.747) skinfolds both showed negative correlations with serum zinc in the Riverine area at p<0.01 and p<0.05 respectively. Nutrition education and counseling are essential in secondary schools to reduce malnutrition among adolescent school children.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140258848","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

Energy and Nutrient Uptake of School–going Adolescents in Upland and Riverine Region, Nigeria: Relationship with Body Dimensions 尼日利亚高原和沿河地区在校青少年的能量和营养素摄入量：与身体尺寸的关系

Asian Food Science Journal Pub Date : 2024-03-06 DOI: 10.9734/afsj/2024/v23i2700

Jike-Wai, O., Wabali, V.C.

{"title":"Energy and Nutrient Uptake of School–going Adolescents in Upland and Riverine Region, Nigeria: Relationship with Body Dimensions","authors":"Jike-Wai, O., Wabali, V.C.","doi":"10.9734/afsj/2024/v23i2700","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i2700","url":null,"abstract":"Undernutrition among school-going adolescents is a prevalent public health concern. Inadequate energy and nutrient intakes has been reported among this age group, who are usually not targets of many intervention programs. The study assessed anthropometric parameters; energy and nutrient intakes of school-going adolescents aged 10 -19years, and compared the relationship between both variables within the three phases of adolescence. The study involved multistage random sampling of 418 school-going adolescents for anthropometry. A subsample of 40 respondents was used for a 3-day weighed food intake. Frequency, means, standard deviation, analysis of variance, and correlation were used to analyze the data obtained. Significance was accepted at p< 0.05. The study was made up of 226 male and 192 female adolescents within ages 10 – 19 years. Carbohydrate, calcium and zinc intakes contributed less than 100% of RNI for age and sex of subjects. Most of the subjects had normal BMI, however, the prevalence of thinness and underweight was 23.4% and 26.6% among the study subjects, respectively. Low fat store as defined by triceps skinfold (TSF) was 58.9% among the respondents, subscapula skinfold (SSF) indicated high fat stores in 41.1% of the respondents. Moderate and high health risks were detected among 23.9% and 19.2% of the respondents, respectively. Correlations were observed between energy intake with MUAC (r=0.417, p <0.01), protein intake with TSF (r = 0.358, p <0.05), fat intake with SSF (r = 0.324, p < 0.05), iron intake with TSF(r = 0.356, p <0.05), and iron intake with SSF (r = 0.322, p < 0.05) of the respondents. Inadequate nutrient intakes, thinness, underweight and health risk for cardiovascular and metabolic diseases were present among the respondents.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140262886","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

The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time 不同冷藏储存时间下的番茄酱母鸡香肠质量

Asian Food Science Journal Pub Date : 2024-03-01 DOI: 10.9734/afsj/2024/v23i2699

Cintya Dienardila Anisa, Herly Evanuarini, D. Amertaningtyas

{"title":"The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time","authors":"Cintya Dienardila Anisa, Herly Evanuarini, D. Amertaningtyas","doi":"10.9734/afsj/2024/v23i2699","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i2699","url":null,"abstract":"Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity \u0000Study Design: This research are an laboratory experimental with a completely randomized design. \u0000Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya. \u0000Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for spent hen chicken sausage on refrigerator (4˚C). The 4 treatments are 0 day (D0), 7 days (D1), 14 days (D2), and 21 days (D3) \u0000Results: The different storage time on spent hen sausage with tomato paste gave a very significant effect (P < .01) on pH, color analysis (L a*b*), moisture content, total microorganism, and rancidity. pH, moisture content, total microorganism, and rancidity are increased during storage time meanwhile for color analysis are decreased during storage time. \u0000Conclusion: Except for being a natural food colorant, tomato can be used for natural antioxidant. The addition of tomato paste on spent hen sausage can extend spent hen sausage’s shelf life until 21 days on refrigerated temperature (4˚C). The further research are needed for consumer safety on spent hen chicken sausage with the addition of tomato paste.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140091559","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

Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad) 研究乍得阿提市家庭食品消费的模式和趋势

Asian Food Science Journal Pub Date : 2024-02-15 DOI: 10.9734/afsj/2024/v23i1695

Moussanadji Mbayadoum, Alhadj Markhous Nazal, A. A. Doutoum, R. Moukhtar, O. D. Halima

{"title":"Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad)","authors":"Moussanadji Mbayadoum, Alhadj Markhous Nazal, A. A. Doutoum, R. Moukhtar, O. D. Halima","doi":"10.9734/afsj/2024/v23i1695","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i1695","url":null,"abstract":"Households in Ati face high food consumption costs which determine different states of food and nutritional security. This study was carried out with the aim of analyzing household food consumption in order to contribute to better knowledge of the food and nutritional situation and to inform stakeholders working in the field of food security so that they can better guide their intervention strategies. A prospective, cross-sectional descriptive research survey was adopted for the study and was conducted from 15 April to 14 June 2022 in the city of Ati. The study involved 135 households selected in the neighborhoods of the city of Ati. Data were collected using a questionnaire survey form and then processed using Excel 2016. The food consumption score was used to reflect dietary diversity, frequency of consumption as well as household nutritional intake relative to products and food groups consumed individually. Results showed that more than a third of households (38.52%) consumed at least 3 meals per day and more than half of the households surveyed (54.07%) had 2 meals per day. The group of cereals and tubers is the most consumed by the majority of households. The results show that 30.60% of households surveyed had a poor ACS, 63.60% had a borderline ACS and 5.80% had an acceptable ACS. It emerges that 76.6% of households have low AMDS, 17.9% have average diversity and only 5.50% have good dietary diversity.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139835552","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

Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad) 研究乍得阿提市家庭食品消费的模式和趋势

Asian Food Science Journal Pub Date : 2024-02-15 DOI: 10.9734/afsj/2024/v23i1695

Moussanadji Mbayadoum, Alhadj Markhous Nazal, A. A. Doutoum, R. Moukhtar, O. D. Halima

{"title":"Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad)","authors":"Moussanadji Mbayadoum, Alhadj Markhous Nazal, A. A. Doutoum, R. Moukhtar, O. D. Halima","doi":"10.9734/afsj/2024/v23i1695","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i1695","url":null,"abstract":"Households in Ati face high food consumption costs which determine different states of food and nutritional security. This study was carried out with the aim of analyzing household food consumption in order to contribute to better knowledge of the food and nutritional situation and to inform stakeholders working in the field of food security so that they can better guide their intervention strategies. A prospective, cross-sectional descriptive research survey was adopted for the study and was conducted from 15 April to 14 June 2022 in the city of Ati. The study involved 135 households selected in the neighborhoods of the city of Ati. Data were collected using a questionnaire survey form and then processed using Excel 2016. The food consumption score was used to reflect dietary diversity, frequency of consumption as well as household nutritional intake relative to products and food groups consumed individually. Results showed that more than a third of households (38.52%) consumed at least 3 meals per day and more than half of the households surveyed (54.07%) had 2 meals per day. The group of cereals and tubers is the most consumed by the majority of households. The results show that 30.60% of households surveyed had a poor ACS, 63.60% had a borderline ACS and 5.80% had an acceptable ACS. It emerges that 76.6% of households have low AMDS, 17.9% have average diversity and only 5.50% have good dietary diversity.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139776081","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

Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous 基于阿茶（D.exilis）-豇豆（Phaseleous vulgaris）-胡萝卜（Daucus carota）的库斯库斯的生产和质量评估

Asian Food Science Journal Pub Date : 2024-02-12 DOI: 10.9734/afsj/2024/v23i1694

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., Vongfa A. C.

{"title":"Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous","authors":"Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., Vongfa A. C.","doi":"10.9734/afsj/2024/v23i1694","DOIUrl":"https://doi.org/10.9734/afsj/2024/v23i1694","url":null,"abstract":"The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with increase in the addition of cowpea and carrot flours. While the carbohydrates decreased from 73.97 to 63.98% with increase in the addition of cowpea and carrot flours. The sodium, potassium, calcium, magnesium, zinc, iron and phosphorus contents of the couscous samples content ranged from 13.51 to 33.78, 89.10 to 128.44, 23.20 to 40.72, 1.80 to 4.44, 3.71 to 14, 125.72 to 196. 35 and 91.53 to 118.91 mg/100g, respectively. The average mean scores for mouth feel, texture and flavor increased from 5.75 to 6.88, 6.00 to 7.18 and 6.68 to 6.94, respectively, with increase in cowpea flour up to 20% and decreased with further increase. The most acceptable and preferred couscous blend was that with 20% cowpea and 15% carrot flour with corresponding improvement of 12.38% protein and 44.18% fiber content. The acceptability of acha-cowpea-carrot flour blend couscous could greatly improve the nutritional intake of the consumers and as well reduce importation of wheat flour and encourage commercial growth of cowpea and carrot in Nigeria.","PeriodicalId":504250,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139782356","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