African Journal of Food Science最新文献_第3页

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours 评价小麦和椰子粉复合面包的近似化学成分和感官特性

African Journal of Food Science Pub Date : 2023-05-31 DOI: 10.5897/ajfs2022.2197

Simon Abel Efezino, Ruona Evivie Ejiroghene, Tony Chigbufue Ogechi

{"title":"Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours","authors":"Simon Abel Efezino, Ruona Evivie Ejiroghene, Tony Chigbufue Ogechi","doi":"10.5897/ajfs2022.2197","DOIUrl":"https://doi.org/10.5897/ajfs2022.2197","url":null,"abstract":"The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while sensory characteristics were carried out using the 9-point hedonic scale. The moisture content, crude protein, ash, energy value, fat, fibre and carbohydrate values of the composite bread were in the range of 10.89 - 17.16%, 8.78 - 11.58%, 6.35 - 6.89%, 409.80 - 430.40 (cal/100g), 7.43 - 11.62%, 0.36 - 0.57%, and 71.37 - 75.76%, respectively. Only, the CBD samples had a moisture content (10.89%) significantly different (p<0.05) from the control (14.57%). Low crude fibre values were obtained for all samples. Composite sample protein content levels were low, resulting from low protein levels in cocoyam. Ash values were generally higher and significantly different (p<0.05) from those of the control. Sensory evaluation showed that there was a decreasing trend in likeness for all sensory parameters from CBA to CBD, and no significant (p>0.05) difference was observed in texture, taste and aroma between the control and CBA samples (p<0.05). However, the colour, appearance, mouthfeel and acceptability showed a significant difference (p<0.05) between the 100% wheat and composite bread samples. These findings demonstrated that a 15% cocoyam flour substitution level in bread making produced acceptable bread samples to consumers with similar texture and aroma comparable to that of 100% wheat bread.   Key words: Cocoyam flour; bread; sensory evaluation; proximate composition.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135434608","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

A comparative study of physical grain quality of saline tolerant, improved and imported rice varieties in The Gambia 冈比亚耐盐、改良和进口水稻品种籽粒物理品质的比较研究

African Journal of Food Science Pub Date : 2023-04-30 DOI: 10.5897/ajfs2022.2239

A. A. Jallow Ebrima, Dibba Lamin, J. Manneh Faye, B. Sonko Lamin, M. Jarju Ousman, N. A. Trawelly Demba, B. Jallow Demba

{"title":"A comparative study of physical grain quality of saline tolerant, improved and imported rice varieties in The Gambia","authors":"A. A. Jallow Ebrima, Dibba Lamin, J. Manneh Faye, B. Sonko Lamin, M. Jarju Ousman, N. A. Trawelly Demba, B. Jallow Demba","doi":"10.5897/ajfs2022.2239","DOIUrl":"https://doi.org/10.5897/ajfs2022.2239","url":null,"abstract":"Rice is the main staple food for The Gambia. The country is conducive for adequate rice production, yet produces only 19% of the estimated 275, 000 MT need. The impacts of climate change such as flooding, salt intrusion and poor landscape design limit the availability of rice fields for production. This study compares the grain quality of six newly Improved rice salinity tolerant varieties (ISTV), nine improved local varieties, and seven imported rice trade brands. Physical parameters such as grain size and shape, thousand grain weight, chalkiness, and grain color were evaluated. The highest mean of 1000 grain weight was recorded in ISTV followed by the local improved varieties then imported rice with 23.25, 18.79, 13.01 g, respectively. Variety A, Basmati, and Sahel 177 were the only long slender varieties. All the new ISTV and the local varieties are creamy-white scoring from 8.0 to 10.5 including Barabara. All imported rice recorded 100%, broken except American Rice 94.25%. This study aims to provide basic information for design of postharvest equipment such as miller, processors, dryers, separators and graders to facilitate and encourage investments in large scale commercial rice production and direct sound decision making on rice importation.   Key words: Rice grain quality, salt tolerant, improved varieties, rice dimension.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757368","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

S.W.O.T. diagnosis of the production system of dried mango slices produced in the North of the Cte dIvoire 在科特迪瓦北部生产的芒果干片生产系统的S.W.O.T.诊断

African Journal of Food Science Pub Date : 2023-03-31 DOI: 10.5897/ajfs2022.2235

Elie FOKOUO Kouamé, Nestor KOUASSI Kouakou, Kouadio Christian OKA N’zué, Denis N’DRI Yao, TANO Kablan, Georges AMANI N’guessan

{"title":"S.W.O.T. diagnosis of the production system of dried mango slices produced in the North of the Cte dIvoire","authors":"Elie FOKOUO Kouamé, Nestor KOUASSI Kouakou, Kouadio Christian OKA N’zué, Denis N’DRI Yao, TANO Kablan, Georges AMANI N’guessan","doi":"10.5897/ajfs2022.2235","DOIUrl":"https://doi.org/10.5897/ajfs2022.2235","url":null,"abstract":"The study aimed to characterize the production system of dried mango slices in Côte d'Ivoire. The objective was to assess the production environment of dried mango slices sold on the national and international markets. To do this, a non-participant observation and a semi-directive interview were carried out using an observation grid (description of the different production operations) and an interview guide (13 people interviewed). The aim was to identify the strengths, weaknesses, opportunities and threats of the dried mango slices production system through a SWOT analysis. The diagnosis revealed several strengths, notably the proximity of the production unit to its customers and the very good reputation of the production unit. In addition, the analysis of the external environment showed opportunities (non-competitive local market, packaging and sale of by-products, availability and accessibility of fresh mangoes, etc.). On the other hand, problems of management, capacity building on production and good manufacturing practices have been identified. In addition, the lack of standards to ensure the quality of the finished product and the lack of bank financing were identified as threats to the existence of this activity. The proposed efficient corrective actions will make it possible to further guarantee the hygienic and marketable quality of dried mango slices produced in Côte d'Ivoire.   Key words: SWOT diagnosis, dried mango slices, production system, market, Côte d'Ivoire.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135950752","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, consumption, processing and marketing of the baobab fruit (Adansonia digitata L.) in Kenya 肯尼亚猴面包树果实(Adansonia digitata L.)的生产、消费、加工和销售

African Journal of Food Science Pub Date : 2023-02-28 DOI: 10.5897/ajfs2022.2237

Wanjiku Mwangi Angela, Nkirote Kunyanga Catherine, Moraa Onyango Cecilia

引用次数: 0

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars 加工方法对大蕉(Musa species AAB)杂种品种产品感官接受度的影响

African Journal of Food Science Pub Date : 2023-02-28 DOI: 10.5897/ajfs2022.2248

Ekpereka Oluchukwu Anajekwu, E. Alamu, W. Awoyale, D. Amah, R. Akinoso, Maziya-Dixon Busie

引用次数: 0

Production practices of table salt by small-scale miners in Tanzania: A case study of Nkonkilangi, Singida, Tanzania 坦桑尼亚小型矿工的食盐生产实践:坦桑尼亚辛吉达恩孔基兰吉的案例研究

African Journal of Food Science Pub Date : 2023-02-28 DOI: 10.5897/ajfs2022.2194

Winza Amos Nzaga, J. Kussaga, B. Tiisekwa

引用次数: 0

Use of cooking salt in school meal preparation and quality control practices among food vendors engaged in the national home-grown school feeding programme in Southwest Nigeria 尼日利亚西南部参与国家自产学校供餐方案的食品摊贩在学校膳食准备中使用烹饪盐和质量控制做法

African Journal of Food Science Pub Date : 2023-01-31 DOI: 10.5897/ajfs2022.2208

I. Ajayi, O. Oyewole, O. Onabanjo, Morenikeji Olawuwo, A. Ogunwale

引用次数: 0

Dietary habit, nutritional status and related factors among adolescents in Tamale Metropolis, Ghana 加纳塔马莱市青少年的饮食习惯、营养状况及相关因素

African Journal of Food Science Pub Date : 2023-01-31 DOI: 10.5897/ajfs2021.2147

A. Abubakar, Abdul-Nasir Issah, Bashiratu Yussif, F. Agbozo

引用次数: 1

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch 不同提取溶剂对薯蓣淀粉部分性质的影响

African Journal of Food Science Pub Date : 2022-12-31 DOI: 10.5897/ajfs2022.2173

Mofoluwaso Olufunmilola Ojo, K. Oni, F. A. Femi, F. Idowu-Adebayo, A. Balogun, Ogunbande, Margaret Ude

引用次数: 0

Increased antibacterial activity of Angelica koreana and Arnebia euchroma extracts fermented by Lactobacillus acidifarinae against methicillin-resistant Staphylococcus aureus 酸性乳杆菌发酵的当归和紫红草提取物对耐甲氧西林金黄色葡萄球菌的抑菌活性增强

African Journal of Food Science Pub Date : 2022-12-31 DOI: 10.5897/ajfs2022.2231

Jaegoo Kim, Yunji Cha, Seungbo Yang, Jiyoung Kim, Ki-Young Kim

引用次数: 0