Research Papers/Topics in Food Science And Technology

Determination of Technology for Processing Indigenous Spices to Enhance Quality and Flavour Retention

ABSTRACT In this study, the appropriate technology for processing three indigenous spices for enhancement of their quality and flavour retention was investigated. Some freshly harvested fruits of Tetrapleura tetraptera (oshorisho), Xylopia aethiopica (uda) and Piper nigrum (uziza) were processed in ground and liquid forms, and packaged and stored in plastic cans, high density polyethylene and metal cans for six months. The sam...

Current applications of probiotic foods in Africa

Currently, there is a growing interest in the consumption of probiotic foods due to their reported health benefits. In developed countries, probiotics have been extensively studied and this has led to the production of a variety of probiotic foods especially with dairy milk. However, the use of beverages from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention. Various indigenous fermented foods containing probiotic bacteria have been part of l...

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

SummaryFunctional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein diges...

Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava

Abstract: The physical, thermal and pasting properties of “gari”, a fermented and toasted cassava granule, enriched with 10% full fat soy-melon protein supplements, at different processing stages, were studied. The stages at which the gari meal was enriched were: after fermentation but before toasting (PRT, soak-mix method) and after toasting (AFT, dry-mix method). Based on the result of the analysis of the physical properties, the swelling index of the samples decreased from 3.79 for the...

EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD

AbstractTraditional complementary foods based on cereals have inadequate nutrients required by infants. This study developed a co- fermentation process of maize (50%), cowpea, (30%) and sweet potato (20%w/w) to produce a complementary food for infants. The control was fermented whole grain maize. Gruel of fermented cereal is called ‘ogi’ in Yoruba native language of south-west Nigeria. Analyses of proximate composition, minerals, amino acids and ß-carotene contents were done using standa...

Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine

AbstractA process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α- amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of “ofada” rice paddy was at 6th day germin...

Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea)

The impact of extraction methodology and polarity of extraction solvents on the assay of phenolic compounds was investigated using musk tree seed (Buchholzia coriacea) as a model substrate. The efficiency of four solvents (methanol, ethanol, acetone and ethyl acetate) at 20, 40, 60, 80 and 100% aqueous solution and five extraction methods (shaking, vortex mixing, stirring, sonication, sonication/vortexing and accelerated solvent extractor) in extracting the phenolics of B. coriacea were evalu...

Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus).

AbstractWatermelon (Citrullus lanatus) juice was produced from different varieties of watermelon (Dansuke, orangeglo and cream of Saskatchewan). Single strength orange juice was used as control. Proximate composition of&nbsp; sample products was analyzed. Results showed that single strength orange juice had&nbsp;more moisture and protein (93.41% and 0.74% respectively) than the water melon juices. The watermelon juice had more carbohydrates, fat and ash.&nbsp; Taste of single strength orange ...

Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

ABSTRACT&nbsp;Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25- 75%), groundnut flour (25-75%) and corn starch (5-15%). Effects of the experimental variables on physical&nbsp;properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.Keywo...

QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK

ABSTRACTCheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25% cow- tigernut milk-coconut milk (v/v). The unsupplemented cow milk cheese was used as control. The quality, shelf life and sensory attributes of the...

CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH

ABSTRACTNative Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted wasdried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtainedusing different drying methods and conditions were analysed for their physicochemical, functionalproperties and pasting characteristics. Results obtained showed that amylose, amylopectin, colour,pH, bulk density, swelling power, least gelation capacity, oil absorption capacity, water absorptioncapacit...

Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food

ABSTRACT Oils extracted from the fruits of two Africa spices- Piper guineense and Xylopia aethiopica were evaluated for their antimicrobial activities using Escherichia coli, Salmonella sp, Aspergillus sp, Bacillus cereus, Penicillum commune and Rhizopus stolonifer as test isolates. Well-in-agar, disc diffusion and dilution susceptibility testing methods were used to assay for their antimicrobial properties. For the bacterial isolates the antimicro...

Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour

Background of the studyThere is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003).&nbsp;Food professional/industries might face challenges of producing food products containing functional ingredients in order to meet the nutritional requirements of individuals with health challenges. This is because of the effect of added sugar and lipids...

Bio-burdens of some selected Fruits and Vegetables consumed within Katsina metropolis in KatsinaState, Nigeria

ABSTRACTReady-to-eat vegetables and fruits have intrinsic properties predisposing them to microbial contamination especially in the absenceof proper quality control procedures. Recently, the increased in consumables bio-burden manifested as the accumulation of potentialpathogenic microbes therein which triggered the food related ailments associated with morbidity and mortality cases. Evaluating themicrobial quality of such foods is therefore important. This study was aimed at evaluating the p...

Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage

ABSTRACT Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other  industrial applications, but consistent importation of lecithin has a negative effect on foreign  exchange leading to devaluation of the naira. The need to explore locally available products such  as cassava starch as a possible substitute to the use of lecithin is paramount, hence, the reason for  this work. This research was carried out to evaluate the emulsification propertie...


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