Food Science and Nutrition Research Papers/Topics

MICROBIOLOGICAL QUALITY AND SAFETY OF FRUIT JUICE SERVED IN CAFES OF DIRE DAWA TOWN, EASTERN ETHIOPIA

Abstract: Fresh fruits are essential components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption of fresh fruits. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting food-borne illnesses. Therefore, the aim of this research was to evaluate the microbiological safety of avocado, mango and papaya fruit juices a...

THE ROLE OF ACETYLSALICYLIC ACID IN DELAYING POSTHARVEST RIPENING OF APPLE (Malus domestica Borkh.)FRUIT

Abstract: Apples are the natural source of dietary mineral salts, vitamins, antioxidants, fiber, organic acids and sugars. Reduction of post-harvest losses and quality deterioration are essential in increasing food availability from the existing production. Minimizing this loss has a great significance for food security, economic growth and welfare of the society. This study was planned to investigate the role of asprin (acetylsalicylic acid) treatment in improving post harvest quality, shel...

THE EFFECT OF Aloe vera Mill. GEL COATING ON POSTHARVEST QUALITY OF AVOCADO (Persea americana MILL.) FRUITS

Abstract: Aloe vera gel has been proven to be one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. This study was planned to investigate the role of aloe gel coating in improving post harvest quality, shelf life, sugar and antioxidant (carotenoid) content of avocado fruit. The experiment was laid in completely randomized design (CRD) in two re...

PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF OIL FROM UNRIPE AND RIPE BANANA (Musa sp.) PEELS AND PULP

Abstract: Banana peel is a good source of natural antioxidants and functional foods against cancer and heart diseases. The banana peel is nutritional and rich in phytochemical compounds than its pulp. Characterization of the physicochemical; antioxidant and antimicrobial activities of oil extracted from unripe green and yellow ripen banana fruit peels and pulps and appraisal of its viability is the main purpose of this study. In this work, In this work,In this work,In this work, In this work...

PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF PAPAYA (Carica papaya L.) SEED, RIND AND PULP OILS

Abstract: Carica papaya (L.) is a monoecious, dioecious or hermaphrodite tree; it belongs to the family Caricaceae. It is widely cultivated throughout the world and is used as food and traditional medicine, particularly as an antiseptic and contraceptive. Papaya contains many biologically active compounds. Fruits, leaves, latex and stems are used to treat indigestion, diarrhoea, stoppage of urination, blindness and alopecia. The aim of this work was to assess the physicochemical properties, ...

PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MANGO (Magnifera Indica L.) SEED AND PEEL OILS

Abstract: Mango (Mangifera indica L.) fruit is processed into various products, viz. juice, nectar, jam, sauce, chutney, syrup and canned or sliced mango. During the processing of mango for pulp, the peel and stone (contributing 15-20 % of total fruit weight) are generated as by-product. The seed consists of a tenacious coat enclosing the kernel. It is present about 18% of the total fruit. The kernel content of the seed ranges from 45.7% to 72.8%. Therefore, the present study was aimed at st...

FOOD AND NUTRITION SECURITY OF RURAL HOUSEHOLDS: THE CASE OF AYSAITA DISTRICT, AWSI RASU ZONE, AFAR NATIONAL REGIONAL STATE, ETHIOPIA

Abstract: The issue of ensuring food and nutrition security has become a global agenda, particularly for low-income countries with high population growth rate. In Ethiopia, food insecurity and undernutrition are worsening despite numerous policies and programmes geared towards improving household calorie intake and access to nutritious foods. As a tool, understanding the major causes of food and nutrition insecurity is important for interventions. Therefore, this study was initiated to estim...

HOUSEHOLD FOOD INSECURITY AND COPING MECHANISMS IN MENZ-GERA DISTRICT OF AMHARA REGIONAL STATE, CENTRAL ETHIOPIA

Abstract: Food insecurity is widespread in Menz Gera District. The study was intended to assess the household food insecurity situation in Menz Gera District using 150 randomly selected sample households. The Household Calorie Acquisition (HCA) was used to measure the diet quantity aspect of food insecurity, and 2200Kcal/day/AE was used as a food security line. Based on this measure the incidence, gap and severity of food insecurity were computed using the FGT poverty index and results 84.7,...

Study of Mechanical, Physico-Chemical and Sensory Properties of Products from Four Cassava Varieties

ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick) ‘abacha’ slices (0.5 mm x 60 mm) and gari. Part of the chips was processed into ‘abacha’ slices and gari to compare the products with those made from fresh roots. The mechanical properties of the products, the hydration kinetics of the chips and the ‘abacha’ shreds as well as the chemical, functional, rheologica...

Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Atlantic Mackerel Fish Fillets (Scomboromorus Scombrus)

ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling. One batch was kept at room tem...

Evaluation of Nutraceutical Potentials of “Atama” (Heinsia Crinata) and “Uchakoro” (Vitex Doniana) Leaves

ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying and milling; steam blanching, wet-milling, filtration, and fermentation; fermentation, wet-milling and filtration. After, a preliminary study to evaluate the antinutritional factors at different interv...

Characteristics of Traditional Snacks Produced from Citrullus Vulgaris S, Glycine Max L, Arachis Hypogea L and Sclerotium Tuberygii

Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used as the control sample, since this combination formed the best dough nee...

Influence of Stabilizers on the Fermentation Rate and Nutritive Value of Set Yoghurt

ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were analyzed at intervals of 1 h for 5 h for the short set yoghurt and at intervals...

Effect of Processing Methods On the Chemical Composition and Microbiological Quality of Vegetable Drink Extract of African Bush Mango (Irvingia Gabonensis)

ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that whereas some parameters analyzed va...

Nutrient Composition and Organoleptic Attributes of Fresh and Sun-Dried Carica Papaya L and Solanum Macrocarpon L Fruit Soups Consumed by Tiv, Benue State

ABSTRACT The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits we...


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