American Journal of Food Science and Technology最新文献

{"title":"Effects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (Phaseolus vulgaris L.)","authors":"M. Mananga, Youmbi Nenkam Audrey Darline, Demasse Mawamba Adelaide, Youogo Marlène, Kouandjoua Ndjigoui Brice Didier, Kana Sop Marie Modestine","doi":"10.12691/ajfst-10-4-3","DOIUrl":"https://doi.org/10.12691/ajfst-10-4-3","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"24 24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88701332","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":"Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp","authors":"Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, A. Coulibaly, Massogbè Diabate, N’Guessan Georges AMANI","doi":"10.12691/ajfst-10-3-6","DOIUrl":"https://doi.org/10.12691/ajfst-10-3-6","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"321 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91529724","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":"Nutritional Significance and Usage of Garden Cress Seeds (Lepidium sativum L) – A Review","authors":"Vaijayanthi Kanabur, S. V","doi":"10.54536/ajfst.v1i1.500","DOIUrl":"https://doi.org/10.54536/ajfst.v1i1.500","url":null,"abstract":"Garden cress seeds are traditionally used in some geographic regions as functional food. In some parts of India, it is given to pregnant and lactating mothers as milk-based beverage. It is used in salads, soups and smoothies in western countries. Although garden cress seeds packed with nutrients, comprehensive research on all the nutrients information (both macro and micro nutrients) was needed. Understanding the nutritional benefits can help in development of food products and extending the usage to other geographical areas. The present review tries to explore the nutritional composition of this less familiar food. 100 g of garden cress seeds provide 445.18 kcal of energy, 24.11 g protein, 24.12 g fat, 9.01g fiber. In addition, Garden cress seeds also provide calcium (320.45mg/100g), magnesium (353.87mg/100g), phosphorus (619.82mg/100g), potassium (1141.67mg/100g) and iron (11.70mg/100g). Many food scientists have incorporated the seeds in local recipes and they are found to be acceptable by the sensory panel. Scaling up and commercialization of these products is needed to popularise the usage of these seeds. As garden cress seeds are rich in micronutrients and help in combating micro nutrient deficiency.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84086156","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":"Conceptual Design of Animal Feed Chopper with Medium Capacity","authors":"Degefa Woyessa, G. Kidanemariam","doi":"10.54536/ajfst.v1i1.532","DOIUrl":"https://doi.org/10.54536/ajfst.v1i1.532","url":null,"abstract":"Agriculture is the backbone of Ethiopia economy directly or indirectly and most of its population is residing in rural areas. The majority of rural community is engaged in agricultural crop production, cattle farming and poultry production. To prepare feed for animals, the conventional feed cutting machines are intensively used which do not have friendly operation. Chopping of animal feed is considered as a labour intensive processing operation in animal production system. Traditionally, animal feed, especially crop residue are chopped manually by a sickle in the farms of Ethiopia. It is a labor intensive, less efficient and time consuming operation. Keeping in view, the drawbacks of the traditional chopping, this study has been carried out for the design animal feed chopper machine in order to reduce the above mentioned. Engine operated animal feed chopper has been designed for chopping of crop residue and hay. The machine was designed with the following main components: feeding hopper, feed roller, rotating blade, casing with fixed knives welded on it, a screen and stands. The machine was seated treatment based on the design concepts and designed up to capacity 300 kg /hr. This machine was design keeping in view its multifunctional operation like for the cutting of maize stacks, sorghum stack, agricultural crop biomass etc. The provision was provided to run this machine at variable speeds for different jobs/applications and to achieve variability in particle sizes. The economic production of designed animal feed chopper machine was simple and its cost 10,618.45ETBirr.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"168 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79535895","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 Ogolcho and Kingbird Bread Wheat (Triticum Aestivum) Varieties for Wheatgrass Juice Content","authors":"Abe Tullo","doi":"10.54536/ajfst.v1i1.533","DOIUrl":"https://doi.org/10.54536/ajfst.v1i1.533","url":null,"abstract":"Wheatgrass juice is the young grass of the common wheat plant that is freshly pressed for human consumption. The main aim of this research work is to evaluate bread wheat varieties for wheatgrass juice content of two selected wheat varieties (Ogolcho and Kingbird) grown in Ethiopia. The experiments were carried out in a completely randomized design with wheat varieties as the factor of two levels (Ogolcho and Kingbird). The results showed that the total chlorophyll (71.47 mg/100 g and 62.68 mg/100 g), protein (3.30% and 3.59%), and total ash (1.40% and 1.03%) of the wheatgrass juices were for Ogolcho and Kingbird varieties, respectively. Minerals (Ca, Fe, K, Mg, Na, P and Zn) contents of wheatgrass juice variety were 36.2, 0.5, 503.4, 23.18, 8.6, 72.94 and 0.32 mg/100 g for Ogolcho variety and 35.8, 0.4, 395, 23.51, 7.8, 64.18 and 0.42 mg/100 g for Kingbird variety. The vitamins (A, C, D3, and E) were 0.15, 36.35, 0.018, and 0.244 mg/100 g in the juice of the Ogolcho variety while for the Kingbird variety were 0.15, 31.65, 0.018, and 0.236 mg/100g, respectively. The experimental analysis indicated that the number of majority parameters showed a significant difference (p≤0.05) in the mean value of parameters. The result indicated that wheatgrass juice was high in nutrient composition than wheat grain (). Hence, the consumption of wheatgrass in the form of juice is beneficial in keeping away several health problems.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85811840","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":"Design of Manually Operated Four Rows Rice Seeder","authors":"Wabi Tafa","doi":"10.54536/ajfst.v1i1.506","DOIUrl":"https://doi.org/10.54536/ajfst.v1i1.506","url":null,"abstract":"In Ethiopia, rice is one of the targeted agricultural products that has received adequate attention in the promotion of agricultural output. It is regarded as the \"Millennium Crop\" and is anticipated to help ensure food security in the nation. As a result, over the past few years, its production has increased. Despite the growth, there are still a lot of production system issues that need to be resolved, with planting technique leading the list. The farmers continued to use time- and labor-intensive traditional seed-broadcasting techniques, which led to a sharp reduction in output due to an unfavorable plant population. Consequently, in order to maintain the ideal plant density and get around the issues with the conventional method of disseminating the seed on the farm; there was efforts have made to design suitable planting machine for rice. Then depends on the binary dominance matrix traditional seeding techniques (broadcasting), manual planting technique in rows and the newly designed manually operated four rows rice were evaluated and it was found that newly designed seeder was better than manual method in all parameters. The machinability aspect, which comprises installation, simplicity, durability, choice of material, machine, low pricing, and prolonged life span when operated with high utilization with minimal downtime, was properly taken into account in order to achieve this design target and goals.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87729665","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":"Review on Dairy Cattle Reproductive Performance Under Different Production System in Ethiopia","authors":"Abera Fekata Dinkissa, Mitiku Eshetu Guye","doi":"10.54536/ajfst.v1i1.407","DOIUrl":"https://doi.org/10.54536/ajfst.v1i1.407","url":null,"abstract":"Reproductive performance of dairy cattle under different production system was reviewed in Ethiopia. The reproductive performance parameter of dairy cattle like age at first serves (AFS), age at first calving (AFC), calving interval (CI), Day opens (DO) and number of service per conception (NSPC) under different production system was quite different. Age at first calving was in Pastoral (43.5±1.5) months, Agro-pastoral (43.5±1.5) and Urban (33.2±0.79) months. Days open, for local breeds were in Pastoral (141±7 days), Agro-pastoral (141±7 days) and urban (185±51.2. The calving interval for local breed were in pastoral (14.63±10 months), agro-pastoral (14.36± 1.03 months) and pre-urban (22.17±0.79 months) whereas for cross dairy cows were, urban 14±0.56 months, pre-urban 15.820±.41months and intensive12.42±5.9 months. The number of service per conception were for Horro x Jersey (1.8), Horro (2.1) Borana (1.6), Fogera (1.28), Friesian x Zebu (1.56), respectively. This difference was due different production system. It could be concluded that proper management in terms of nutrition, health care, housing, heat detection, timely insemination would improve reproductive performance under different production system.  Beside this, to boost dairy cattle reproductive performance, intensification of dairy cattle production should be promoted in Ethiopia to meet increasing demand for dairy products and to reduce imports of dairy commodities. Thus, all coordinated works of all concerned bodies should be in place to boost the production and productivity and thereby enhance the livelihood of the dairy farmers.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83758375","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":"Physicochemical Properties of Washed Wheat Bran","authors":"G. Nyombaire, Perry K.W. Ng","doi":"10.12691/ajfst-10-2-5","DOIUrl":"https://doi.org/10.12691/ajfst-10-2-5","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"225 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79226707","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":"Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics","authors":"Faten Farouk Abdel-salam, Rehab Mohamed Ibrahim, Maha IK Ali","doi":"10.12691/ajfst-10-1-8","DOIUrl":"https://doi.org/10.12691/ajfst-10-1-8","url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77690368","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":"Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties","authors":"Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, H. Cissé, Muandze Nzambé Jean Ulrich, A. Tankoano, Sawadogo-Lingani Hagrétou, Savadogo Aly","doi":"10.12691/ajfst-9-4-9","DOIUrl":"https://doi.org/10.12691/ajfst-9-4-9","url":null,"abstract":"Attiéké is an appreciate cassava fermented food introduced in Burkina Faso some decade ago. It has been spread out in all the country. The production is still traditional using a spontaneous way of fermentation. The present study aims to evaluate the main microorganisms groups associated with attiéké production and to identify yeast and Lactic Acid Bacteria (LAB) species according to biochemical (API 20 C AUX and API 50 CHL) and molecular (PCR) methods. Ninety-six (96) samples were collected from three (3) producers during four successive productions. LAB (1.34 up to 6.94 log CFU/g) are the main microorganisms associated to cassava fermentation to attiéké followed by yeasts (1.31 up to 6.25 log CFU/g). Thermo-tolerant Coliforms (1.56 log CFU/g) have been counted in traditional starter only while total coliforms were numbered in both traditional starter and attiéké (1.94 and 0.98 log CFU/g). Candida kruzei/incospicua, Candida norvegensis, Candida parapsilosis, Candida rugose, Candida boidinii, Candida tropicalis, Saccharomyces cerevisiae, Trichosporon ashii were identified as the main yeast species. Enterococcus spp, Lactobacillus brevis, Leuconostoc mesenroides spp mesenteroides/dextranicum, Lactococcus lactis spp lactis, Leuconostoc mesenteroides spp mesenteroides/dextranicum, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus buchneri were identified as LAB species associated. A difference between the biochemical and the molecular identification has been observed. The technological properties of these microorganisms need to be highlight for a selection of starter culture. The pH varies from 6.05 to 4.21 and the acidity from 0.5 to 4.8. The final cyanogen content is very low. The cyanogenic potential decrease from 8.6 to 0.07, free cyanogenic acid from 1.7 to 0.064 and the no cyanogenic glucogenic from 3.84 to 0.046. For an efficient fermentation of cassava to attiéké, there is then a need to select appropriate bacterial strains with starch fermenting properties to reduce the production time with high biochemical properties.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89587414","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}