Research Papers/Topics in Food Science And Technology
A Philosophical Appraisal of the Politics and Economics of Food in Africa
The continent of Africa has recorded impressive economic growth for over two decades. Factors identified as contributing to this growth include commercial oil deposits, inflation control, government liberalization and privatization policies, foreign direct investment, private sector investment in industries such as construction and service sectors, and a strong agricultural production. The continent is likely to continue enjoying strong economic growth if these resources are well manag...
Effect of Leaf-Type on the Nutritive and Organoleptic Properties of Ogiri-Egusi (Fermented Citrullus vulgaris) Seeds
ABSTRACT---- The effect of wrapping type on the nutritive and organoleptic properties of Ogiri-egusi (fermented Citrullus vulgaris) seeds was studied. The leaves used were miracle fruit leaves (Thaumatococcus danellii), cocoyam leaves (Colocasia spp), and banana leaves (Musa sapientum). The melon seeds were hulled, sorted and washed, boiled for 4h, ground and then wrapped in small portions in different leaf-types and fermented for five days. Proximate analysis and sensory evaluation were ...
Effect of Ocimum gratissimum in fresh tomato preservation
ABSTRACT The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in this study. Mixed cultures of tomatoes purchased from a retail outlet in Ogun, Southwestern Nigeria, were treated with the powder and some with the leaf extract of Ocimum gratissimum plant and observed for preservation or spoilage ...
Mycotoxins and food safety in developing countries
Fungi are ubiquitous plant pathogens that are major spoilage agents of foods and feedstuffs. The infection of plants by various fungi not only results in reduction in crop yield and quality with significant economic losses but also contamination of grains with poisonous fungal secondary metabolites called mycotoxins. There is an urgent need to address the food safety and International trade issues associated with mycotoxin contamination in Nigerian consumer goods and agricultural p...
Measures to be taken to prevent food poisoning
Food poisoning is a term applied to an acute intestinal disease acquired by the consumption of food or drinks (e.g. juice, water, wine). The toxic agents responsible for food poisoning include the following; microorganisms that occur naturally in humans, animals and/or the environment, naturally occurring toxins that occur in food naturally or produce toxins inside the food through normal biological processes. Food poisoning is often confused with food allergy and food adverse effects, ...
Food safety implications of vended food in nigeria
Street food vending is a common feature of most cities and towns in developing countries, Aside provision of ready-made instant meals at relatively inexpensive prices, teeming urban dwellers are attached to street foods because of its gustatory attributes. Street food vending makes up the significant proportion of informal sector of the economy of most developing countries. Street foods contribute to a significant number of food poisonings due to paucity of data deficiencies in knowled...
Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace
Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food ...
Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate
Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo-allergic pepsineduced SPH on the growth of gut microbiota, SCFA and BCFA production in a pH-controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI). The results showed that all substrates affected gut bacteria. SPH selectively increased the n...
Thermophysical and Rheological properties of ogi(pap) made from sorghum
This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for functional, thermo-physical, rheological properties and the consumer acceptability was also carried out. The results showed that the bulk density ranged from...
PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND
ABSTRACTThe proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory properties. The proximate composition showed the values for Protein, fat, fibre, ash, moisture, and carbohydrate ranged between 8.11 to 9.98, 7.59 to 9...
EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES
ABSTRACT The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained was analyzed for functional and proximate properties. The result showed that the bulk density ranged from 0.80 – 1.14g/ml. Sample N6...
THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU
ABSTRACT Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and Temperature ranged from 6.41-7.11 and 26.79-27.370C respectively. The bicarbonate and sulphates value were in the range of (28.41-31.41mg/l) ...
PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER
ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake. This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30% avocado paste. Colour analysis and texture of the cake was evaluated. Results shows L*, a* and b* value of the cakes ranged from 48.56-...
Chemical changes in African Star Apple (Chrysophyllum albidium) fruits
ABSTRACTThe study investigated the chemical changes inAfrican Star Apple (Chrysophyllum albidium) fruits prior to onset of rains and during the rainy season, with the aim of ascertainingits optimum consumption quality. The fruits were harvested from the School of Agriculture and Agricultural Technology, Federal University of Technology, Akure. Chemical analysis was carried out on the edible parts of the African star apple fruit(both the pulp and whitish seed coat). The result showed significa...
PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.
ABSTRACTCookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%, ash content ranges from 0.88 to 1.15%, protein content ranges from 9.18 to 12.25%, crude fat ranges from 9.59 to 11.00%, crude fibre ranges from ...
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