African Journal of Food Science最新文献_第8页

Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application 蜂蜡包衣及冷藏提高油桃保鲜期

African Journal of Food Science Pub Date : 2021-06-30 DOI: 10.5897/AJFS2018.1780

K. Abdi, T. Getenesh, A. Bilatu, K. Firew, S. Habtamu

{"title":"Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application","authors":"K. Abdi, T. Getenesh, A. Bilatu, K. Firew, S. Habtamu","doi":"10.5897/AJFS2018.1780","DOIUrl":"https://doi.org/10.5897/AJFS2018.1780","url":null,"abstract":"This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4), uncoated fruits stored at 1°C (T5) and uncoated fruits stored at ambient temperature (T6). Physico-chemical data and sensory attributes were taken at five days interval. The results showed that there was a significant difference between treatments (p≤ 0.05) for both physico-chemical properties and sensory attributes during the storage time (50 days). The result showed that the highest percentage of titratable acidity (1.45± 0.06) and total soluble solids (15.32±0.91°Brix) as well as highest mean scores of sensory parameters such as flavor (4.23±0.06), sourness (4.12±0.07), appearance (4.49±0.05), taste (4.27±0.06), texture (4.19±0.07) and overall acceptability (4.25±0.05) were recorded for coated nectarine fruits stored at 6°C followed by coating and storage at 1°C. On the other hand, the highest weight loss percentage (25.27±3.67) and pH value (4.29±0.16) and the lowest mean scores values for sensory evaluation were recorded for uncoated fruits stored at ambient temperature (22°C). The shelf life of beeswax coated fruit stored at cold storage was extended by 50 days following the deterioration of uncoated fruit stored at ambient temperature after three days. Therefore, nectarine fruits coated with beeswax and stored at temperatures of 1 and 6°C had prolonged shelf life without affecting its nutritional quality. \u0000 \u0000 \u0000 \u0000 Key words: Attributes, bee, coating, nectarine, physico-chemical, properties, sensory, wax.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"174 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82959883","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

Meat quality status and postharvest handling practices along the meat value chain in Kenya 肯尼亚肉类价值链上的肉类质量状况和采后处理做法

African Journal of Food Science Pub Date : 2021-06-30 DOI: 10.5897/ajfs2021.2084

C. Kunyanga, David Edgar Kimani, Grace Werikhe

{"title":"Meat quality status and postharvest handling practices along the meat value chain in Kenya","authors":"C. Kunyanga, David Edgar Kimani, Grace Werikhe","doi":"10.5897/ajfs2021.2084","DOIUrl":"https://doi.org/10.5897/ajfs2021.2084","url":null,"abstract":"In Kenya, meat value chain (MVC) is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses and butcheries in Eastern region of Kenya was carried out to assess the postharvest handling practices and meat quality. Forty meat samples were collected from rump, neck, stomach and hind legs cuts of the carcass and analyzed for total viable counts, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. The findings indicate that over 50% of the meat handlers in slaughterhouses and butcheries have not received any formal training in good hygiene practices for meat handling. Total viable counts ranged from 2.159 to 2.736 log CFU/g, Staphylococcus aureus ranged from 1.112 to 1.324 log CFU/g, Escherichia coli ranged from 1.211 to 1.320 log CFU/g and Listeria monocytogenes ranged from 0.101 to 0.193 log CFU/g in the meat cuts. In conclusion, the study showed poor handling of meat which poses risks to consumers. \u0000 \u0000 \u0000 \u0000 Key words: Meat quality, post-harvest practices, meat value chain.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656060","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

Effects of processing on nutrient composition in guava- and jackfruit-based snacks 加工对番石榴和菠萝蜜类零食营养成分的影响

African Journal of Food Science Pub Date : 2021-06-30 DOI: 10.5897/AJFS2021.2104

Sirui Xing, G. Keding, E. Pawelzik

{"title":"Effects of processing on nutrient composition in \u0000guava- and jackfruit-based snacks","authors":"Sirui Xing, G. Keding, E. Pawelzik","doi":"10.5897/AJFS2021.2104","DOIUrl":"https://doi.org/10.5897/AJFS2021.2104","url":null,"abstract":"Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients. Next to either guava or jackfruit also mango, different nuts and lemon juice was partly added. Processing methods included cooking and drying, which are suitable for local households and small processing groups. Chemical analyses were implemented to determine nutrient contents before cooking, after cooking and after drying. Major results included that bars with guava and lemon juice contained the highest content of ascorbic acid, 81.19 and 48.18 mg/100 g FM before and after cooking, respectively; jackfruit-based samples without lemon juice after drying contained more phenolic content than guava-based samples; fruit bars with lemon juice had higher acidity; samples of guava contained more β-carotene than jackfruit. In conclusion, the fruit-nut-bars can provide a good option to process surplus fruits and provide essential nutrients to the local population in East Africa. \u0000 \u0000 \u0000 \u0000 Key words: Guava, jackfruit, fruit-nut-bars, East Africa.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447136","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

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth 自发酵植物苋菜中分离的乳酸菌的表型和基因型特征

African Journal of Food Science Pub Date : 2021-06-30 DOI: 10.5897/AJFS2021.2107

Ibinabo Tamunodiepriye Iruene, E. N. Wafula, Josiah O. Kuja, J. Mathara

引用次数: 8

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania 在坦桑尼亚，乌加利与橙皮甘薯混合用于缓解维生素A缺乏症的质量评估

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2020.2057

Roman M. Fortunatus, A. Simonne, R. Mongi

{"title":"Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania","authors":"Roman M. Fortunatus, A. Simonne, R. Mongi","doi":"10.5897/AJFS2020.2057","DOIUrl":"https://doi.org/10.5897/AJFS2020.2057","url":null,"abstract":"Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. This sample was selected as a potential possibility for everyday consumption since it was shown to potentially supply more than 50% of the RDA of provitamin A for a specific age group. This supplementation method may be simple, affordable, and effective in reducing VAD in Tanzania. \u0000 \u0000 \u0000 \u0000 Key words: β-carotene, colour parameters, proximate composition, total carotenoids.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"122 1","pages":"226-235"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88058164","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

Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District 鱼类对提高林迪农村地区6至23个月儿童辅食中微量营养素含量的贡献

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2021.2086

Masanja Hope, Jumbe Theresia, Pacific Renatha

{"title":"Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District","authors":"Masanja Hope, Jumbe Theresia, Pacific Renatha","doi":"10.5897/AJFS2021.2086","DOIUrl":"https://doi.org/10.5897/AJFS2021.2086","url":null,"abstract":"Lindi region has high stunting prevalence of about 35%, and one of the factors that cause stunting is inadequate intake of micronutrients for children under 2 years old. This study aimed at assessing contribution of fish in improving micronutrients, specifically vitamin A, zinc and iron contents in complementary foods for children aged 6 to 23 months old children in Lindi Rural District. A cross-sectional study was done; interviews were conducted on 212 caregivers with children aged 6 to 23 months at Mchinga Ward. Information collected includes demographic information and commonly consumed complementary foods for targeted children through the use of 24 h dietary recall. Also, laboratory analysis for zinc, iron, vitamin A contents and proximate composition were done for commonly consumed foods. About 89.2% of children were given fish-based complementary foods. On average, fish-based complementary foods had higher vitamin A concentrations (279 µg RE/100 g serving) compared to non-fish-based complementary foods (4 µg RE/100 g serving), but low in iron and zinc concentrations (0.66 and 0.067 mg/100 g serving, respectively) than non-fish-based complementary foods (0.74 and 0.074 mg/100 g serving respectively). Furthermore, fish-based complementary foods had higher proximate composition (except for % moisture content) compared to non-fish-based complementary foods. \u0000 \u0000 \u0000 \u0000 Key words: Lindi, fish, complementary foods, children, micronutrients.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89633640","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 flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam) 面粉种类和浓度对土产衰老大蕉饼理化及感官特性的影响

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2021.2090

D. D. Adi, I. Oduro, C. Tortoe

{"title":"Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)","authors":"D. D. Adi, I. Oduro, C. Tortoe","doi":"10.5897/AJFS2021.2090","DOIUrl":"https://doi.org/10.5897/AJFS2021.2090","url":null,"abstract":"Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (L-value ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam. \u0000 \u0000 \u0000 \u0000 Key words: Senescent plantain, ofam, batter, physicochemical, sensory.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"17 1","pages":"190-202"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88937619","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

Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon 喀麦隆Kilum-Ijim森林野生食用菌的营养和矿物质成分

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2021.2089

Ache Neh Teke, M. Bi, L. M. Ndam, T. R. Kinge

{"title":"Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon","authors":"Ache Neh Teke, M. Bi, L. M. Ndam, T. R. Kinge","doi":"10.5897/AJFS2021.2089","DOIUrl":"https://doi.org/10.5897/AJFS2021.2089","url":null,"abstract":"Kilum-Ijim forest is a montane forest in the North West Region of Cameroon. Wild edible mushrooms are mostly consumed by the communities of Kilum-Ijim as substitute of meat to obtain protein, hence the need to evaluate the nutrient and mineral components of the species consumed in these communities. The most eight preferred wild mushroom species from ethnomycological studies are: Polyporus tenuiculus, Termitomyces striatus, Termitomyces macrocarpus, Auricularia polytricha, Laetiporus sulphureus, Termitomyces sp.1, Termitomyces sp.2 and Polyporus dictyopus were identified by ITS gene region. These species were analysed for nutrient and mineral contents using standard protocols. Significant differences in nutrient values were demonstrated among these mushroom species. The study results on dry weight basis range from 43.49 to 64.88 for carbohydrates, 6.60 to 30.69 for crude protein, 7.74 to 14.10 for ash, 2.17-3.22 g for fat and 11.60 to 20.69 g per 100 g for crude fibres with significant differences (P? 0.05) between species for each nutrient. The dry matter content ranged from 12.69-17.77 g per 100 g while the total calorie values ranged from 285.16-319.27 Kcal per 100 g. Mineral nutrient analyses also showed that these mushrooms are rich in both macro and micro nutrients. In conclusion, the study revealed that soil inhabiting mushrooms especially the Termitomyces species have nutritional values which can greatly supplement diets especially in rural communities. \u0000 \u0000 \u0000 \u0000 Key words: Cameroon, Kilum-Ijim Forest, Macrofungi, Mineral content, nutritional analysis.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"30 1","pages":"152-161"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88072181","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: 12

Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast 改良干沙丁鱼(沙丁鱼)和毛鳞鱼(Mallotus villosus)在肯尼亚南部海岸的销售潜力

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2018.1766

O. Cyprian, K. Sveinsdóttir, P. Oduor-Odote, S. Arason

引用次数: 0

Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield 木薯根和甘薯块茎采收年龄对酒精产量的影响

African Journal of Food Science Pub Date : 2021-04-30 DOI: 10.5897/AJFS2021.2077

G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave

{"title":"Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield","authors":"G. Komlaga, I. Oduro, W. Ellis, N. Dziedzoave","doi":"10.5897/AJFS2021.2077","DOIUrl":"https://doi.org/10.5897/AJFS2021.2077","url":null,"abstract":"Several studies have been conducted in the past using cassava and sweet potato as feedstock to optimise the yield of alcohol. Harvest age of cassava and sweet potato may have some effects on the fermentable carbohydrates quantity. This study aims to establish the best harvest age of cassava and sweet potato for alcohol production. Two varieties of cassava (Sika bankye and Ampong) cultivated and harvested at 8, 10 and 12 months and two sweet potato varieties (Apomuden and Tuskiki) harvested at 3, 4 and 5 months were used for the study. Starch hydrolysis was performed with two sets of enzymes followed by fermentation with Bio-Ferm XR (Lallemand) yeast. The nutrients in Sika bankye were generally higher than in Ampong, except for ash. Sika bankye had the highest alcohol yield (14.8% v/v) between the two cassava varieties, with the best harvest age of cassava for ethanol production being 10 months. Apomuden had relatively higher nutrients than Tuskiki at all levels of growth except for fat. Apomuden had the highest alcohol yield (15.7% v/v) between the two sweet potato varieties with 3 months being the economical harvest age of sweet potato for ethanol production. \u0000 \u0000 \u0000 \u0000 Key words: Cassava, sweet potato, harvest age, saccharification, fermentation, alcohol yield.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"40 1","pages":"169-176"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81686810","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