Research Papers/Topics in Food Science And Technology

Nutritional Quality And Physico-Chemical Properties Of The Seed And Oil Of Chinese Fan Palm

ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roa...

Effect Of Exogeneous Enzyme Hydrolysis Of Soybean (Glycine Max) Cell-Wall Materials On The Chemical Properties Of Soymilk

ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was investigated using High Performance Liquid Chromatography (HPLC) and UV/Visible spectrophotometer. Soymilk was extracted from wet milled soybean slurry from three different varieties of soybean (Samsoy1, Samsoy 2 and TGX). Different cell-wall degrading enzymes (glucanase, cellulase. arabanase, hemicellulase and xylanase) were applied to each batch of soybean slurry before extraction of soymilk. The enzymes...

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

ABSTRACT Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks. The assessment indices included the determination of proximate compositions, mineral composition and vitamin composition of the drinks. From t...

Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).

ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet potato and yam) were dried and processed into flours. The cassava tuber was processed into flour using the high quality grading method. Bambara groundnut was processed to obtain the conventional bambara groundnut flour, bambara groundnut cotyledon flour and the steamed bambara groundnut cotyledon flour. Composite flours were formulated using each of the root tubers and each of the bambara groundnut treatments...

Antimicrobial Activities And Preservative Potentials Of Some Plant Extracts In Minced Meat.

ABSTRACT The antimicrobial activities and preservative potentials of crude plant extracts of stem bark of Alstonia boonei, leaves of Euphorbia hirta and seeds of Moringa oleifera were studied. Soxhlet extraction method and cold ethanol extraction method were used for the extraction of the dried and ground plant samples. The well in agar diffusion method was used for the antibacterial screening at different concentrations of 25mg/ml, 50mg/ml, 100mg/ml and 200mg/ml on Eschericia coli, Bac...

Effect Of Okara And Detarium Microcarpum Incorporation On The Quality Of ‘Talia’ Produced From Wheat And Sorghum Flour Blends

ABSTRACTThe effect of Okara and Detarium microcarpum seed flours on the quality of talia noddlesproduced from wheat and sorghum flour composites was investigated. Composites of wheatsemolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 wereprepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Coldextruded talia produced from each flour composites dough was evaluated for cooking time,cooking losses and total organic...

Physicochemical and Sensory Qualities of Complemenatry meal made from Sprouted and Unsprouted Sorghum Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commer...

Current Trends in Food Nano- Technological Applications

The scope of nanotechnology is increasingly covering every facets of life, with applications to food taking a lead. Starting from the first-generation passive nanomaterial and now, the energetic nanotechnology to food and food systems is growing exceedingly, although nano foods are in growing stage. Applications include utilization of nanotechnology in Food safety and food safety assurance, production of nanoparticles which are better biologically active than large sized particles, neutraceut...

Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour

Abstract This study was conducted to determine the effect of the addition of 5 and 10 % levels of groundnut and sesame flour on nutritional quality and sensory properties of bread. Proximate analyses including moisture, fat, protein, ash and fiber contents were carried out for wheat flour, groundnut flour, sesame flour and bread. Microbiological safety, physical and energy for bread were also carried out. The results obtained showed significant difference (P

Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour

Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for chemical composition and functional p...

Chemical and Microbiological Properties of Different Sudanese Porridges Madida

The aim of this study was to determine the nutritive value and safety of media (Sudanese thin porridges). Samples were collected from different locations in Khartoum State. The samples were medidat tamur, millet medida and medidat um genger. The moisture content of Um ginger in Khartoum North, Omdurman and Khartoum was 67.57%, 65.45% and 63.83%, respectively. Date medida was 64.48%, 63.09% and 67.19%, respectively. Millet medida was 67.48%, 65.22% and 66.98%,&nbs...

Microbiological and physiochemical Study on Bifidobacterium infantis 20088 Fermented Peanut Milk and Rice Milk and their Blends

This study was carried out to develop probiotic fermented beverages. The commercial strain Bifidobacterium infantis 20088 was used. The growth of the strain and its related physiochemical changes during fermentation was evaluated. The strain survival during refrigeration storage was also examined. In addition the chemical composition of different fermented beverages at initial and maximum growth of the strain were also determined. Growth media were formulated fro...

The effect of extraction methods, and deep-frying process on the Physico-chemical Properties of (shea oil) vitellaria paradoxa ssp.

The main goals of this research were to study the effect of extraction methods, and deep frying process on the Physico-chemical Properties of vitellaria paradoxa ssp. nilotica, beside the chemical composition of shea nuts, the sensory evaluation of potato chips fried in shea butter, groundnut, and their blend oil (1:1) and finally the fatty acid profile of shea butter.The samples were collected from Alradoum area Southern Darfour State – Sudan. Samples were well pr...

Chemical And Rheological Evaluation Of Products From African Star Apple (Chyrosophyllum Albidum) Peels And Cotyledons

ABSTRACTThe seeds and peels of African star apple (Chrysophyllum albidum) (“udara”) were split,followed by removal of mucilage from the seeds and subsequent cracking of the seed shells,and de-pulping of the peels. The seed cotyledons and peels were blanched at 1000C for 2,4and 6 mins, wet milled with water in 1: 1.5 ratio, sieved with muslin cloth to obtain theextracts which were pasteurized at 800C for 10mins and stabilized with 0.2, 0.4, 0.6, 0.8 and1.0 (g/litre) concentrations...

Production of Ready-to Serve Gluten Free Vegetables Based Infant Food

ABSTRACTThe main goal of this study was to develop aready-to-serve gluten freevegetables based infant food product with high nutritional value, high physicochemical,microbial and organoleptic characteristics in order to contribute insolving the problem of children malnutrition in Sudan.The results obtained in this study indicated that the developed vegetablesbased infant food product was found with high levels of available carbohydrates(68.32%), total sugars (12.75%) and protein (6.7%)...


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