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American Journal of Food Science and Technology

Thu, 03/07/2019 - 00:00
Seasoning powder is a form of flavor enhancer, which is commonly prepared from various kinds of meat, fish, and vegetables. The main purpose of this research work is to produce natural seasoning powder instead of mono sodium glutamate (MSG) to reduce health problem. This research was focused on the preparation of fish seasoning powder from Ngar-myint-chin (Labeo rohita) and other ingredients such...
Fri, 12/07/2018 - 00:00
This study evaluated the effectiveness of spray washing with aqueous based solution of cinnamaldehyde (CA) and CA plus lactic acid (LA) in reducing aerobic bacteria, Enterobacteriaceae, E.coli and Salmonella from the grain surface of bovine hide so that the developed solutions can potentially be used to decontaminate the cattle carcasses to ensure meat safety. This study also examined the...
Mon, 08/20/2018 - 00:00
This work aims to study the intervariation of chemical composition and antioxidant capacity of fresh immature fruits of 12 varieties of Abelmoschus esculentus. The phytochemical screening of fresh immature fruits powder of A. esculentus was realised using the experimental methodology of Houghton. Total phenolic content was determined by using the Folin-Ciocalteu method while total flavonoids and...
Thu, 07/26/2018 - 00:00
This study was carried out to assess the sanitary quality of processed (fried) freshwater clam (Galatea paradoxa), sold in Yenagoa metropolis, Bayelsa State, Nigeria. “Water snail” as it is popularly called is vended by women and children. This delicacy is widely consumed in Yenagoa and its environs. Sixteen (16) Samples were collected randomly from four different hawkers within the Swali market...
Mon, 06/04/2018 - 00:00
In Benin, several categories of palm oil are produced and marketed. These are mainly standart palm oil, pasty palm oil and flavored palm oil commonly known as zomi. These oils are obtained from different unit operations including fruit baking, treading, washing, cold skimming, juicing and hot skimming. While several studies have been based on the production and quality of palm oil, standard, very...
Sat, 04/21/2018 - 00:00
The neurotoxic and carcinogenic nature of acrylamide, coupled with the recent emphasis of the “probable carcinogenic” status of acrylamide is a cause for concern requiring further studies. The objective of this study was to determine the carcinogenic and neurotoxic risks associated with the consumption of frequently consumed foods in a Total Diet Study (TDS). From a selection of 80 frequently...
Mon, 03/19/2018 - 00:00
White pepper is a high-value commodity that is a target for adulteration, leading to loss of quality and encroachment on the rights and interests of consumers. Therefore, it is imperative to develop fast and reliable methods for detecting white pepper powder adulteration. The present paper investigated the feasibility of using near infrared (NIR) spectroscopy for quantifying adulteration (...
Sun, 02/25/2018 - 00:00
Eight varieties which comprise of three indigenous cowpeas {Vigna vexillata (otili), Stenocarpa stylosa (feregede), and Phaseolus vulgaris (kokondo)} Glycine max (soya beans), and the four new hybrids of Vigna unguiculata (big white, small white, drum, and honey beans) were analyzed for proximate, elemental, methyl fatty acid, total flavonoids, total phenolic contents and anti-oxidant contents....
Mon, 02/05/2018 - 00:00
Antifungal proproties of the probiotic culture supernatant (PCS) of three of probiotic bacterial strains; Bifidobacterium bifidum, Lactobacillus acidophilus and Lactobacillus plantarum was tested as antifungal against two mycotoxin producing fungi; Aspergillus flavus and Aspergillus parasiticus. The results revealed that the probiotic culture supernatant showed high antifungal activity either on...
Tue, 01/09/2018 - 00:00
Organochlorines pesticides (OCPs) which utilization is banned, affect nutrition quality of vegetables. Recent research shown their presence in different vegetables. Since last study carried out in 2007 about vegetables contamination by OCPs residues in Benin, none research is done about OCPs residues monitoring in vegetables. This study was conducted to monitor OCPs residues in two vegetables (...
Fri, 01/05/2018 - 00:00
This study investigated the ability of two strains of Lactobacillus plantarum isolated from akamu a Nigerian fermented maize food to tolerate acid and bile condition. Auto-aggregation and co-aggregation with pathogens: Escherichia coli NCTC 11560 and Salmonella Enteritidis NCTC 5188 were also investigated. This was aimed at establishing preliminary probiotic potentials of these none intestinal L...
Mon, 09/25/2017 - 00:00
This study aimed to evaluate the physicochemical and bacteriological characteristics of different types of banana wine (Urwagwa) produced in Southern province of Rwanda. Both conventional (not bottled i.e from Bulinga (B) and Gahogo (GA)) and modern produced banana (bottled i.e Igisubizo from Ruli (I) and Ganzinyota from Ruvumera (G)) wines were analyzed and compared. Results showed that the...
Thu, 09/21/2017 - 00:00
Peels of 3 varieties of mango (Julie, Peter and Paparanda) were evaluated to determine the effects of varietal differences on the nutritional, phytochemical and antioxidant properties of peels of the selected varieties. Peels from moderately ripe mango fruits were processed into mango peel flour and analyzed for their nutritional, phytochemical and antioxidant properties. The results showed that...
Tue, 08/08/2017 - 00:00
Honey sold in Awka market is supplied from within and outside Anambra State, Nigeria. The quality from identified sellers in the market was evaluated and compared with honey from two floral regions in the state and some reported international standards. Analyses were carried out on the proximate composition, some mineral elements, physical properties, microbial counts and inhibition activities,...
Tue, 08/01/2017 - 00:00
A study was undertaken to investigate and model the effect of inoculum size on the thermal inactivation of Salmonella to elimination in ground chicken by conduction heating. To develop the model, ground chicken thigh meat portions (0.76 cm3) in microcentrifuge tubes were inoculated with 2.0, 3.6, or 5.2 log of a single strain of Salmonella Typhimurium followed by cooking for 0 to 10 min at 52 to...
Sat, 07/01/2017 - 00:00
Oysters are filter-feeding organisms that tend to concentrate any suspended materials in its surrounding water including pathogenic bacteria. Since most oysters are eaten as raw or slightly cooked, they can act as vectors for pathogenic microorganisms and thus impose health risks to consumers. Depuration is one of the methods to reduce pathogenic bacteria in oysters to make it safe for sale and...
Tue, 06/27/2017 - 00:00
In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation...
Wed, 05/10/2017 - 00:00
Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant activity differed significantly. Mean total antioxidant activities were (P.ostreatus = 35.36±0.01mm, P.sajor-caju = 32.26±0.02mm, P.pulmonarius = 28.86±0.01mm,...
Sat, 10/15/2016 - 00:00
This study assessed the chemical composition, functional, mineral, and anti-nutritional properties of composite flour produced from breadfruit and beniseed. Matured and freshly harvested breadfruit (Artocarpus altilis) and beniseed (Sesame indicum) were obtained from a local market in Calabar. Three blends were prepared by homogenously mixing breadfruit flour and beniseed flour in the percentage...
Wed, 06/29/2016 - 00:00
Esherichia coli O157 is pathogenic strain of Esherichia coli that is known to cause diarrhoea leading to fluid loss, electrolyte imbalance and other severe complications like haemolytic uraemic syndrome. This work was therefore aimed at isolating and serologically characterising Esherichia coli O157 from human stool with the set objectives of identifying the risk factors associated with diarrhoea...
Mon, 05/30/2016 - 00:00
The pulp of freshly harvested mature Synsepalumdulcificum (miracle fruit) berries were analyzed for proximate, pH, titratable acidity, anti-nutritional and phytochemical content. The results indicated a moisture content of 45.12%, protein content of 2.48% and a carbohydrate content of 48.84%.The anti-nutrients content include Tannin 2.90 ± 0.64mg/100g, phytate 5.21 ± 0.92 mg/100g,...
Tue, 05/24/2016 - 00:00
The sweetpotato leaves are rich in phytonutrients such as polyphenolics, vitamins, protein, iron, calcium, and zinc. The sweetpotato is also selected by the United States National Aeronautics and Space Administration to develop in a controlled ecological life provision system as a key food basis. Therefore to find out suitable genotypes with higher phytonutrients contents and the physiological...
Sat, 02/27/2016 - 00:00
Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80°C for 10 min. Packaged mixed fruit juice was purchased from the open market and used as a reference sample to study the physical, chemical and sensory properties of the juices. The physical properties studied included pH, titratable acidity, total sugar and total...
Mon, 01/04/2016 - 00:00
Effect of phytol on the dehydrogenase activity of Staphylococcus aureus Bacillus cereus, Pseudomonas aeruginosa and Enterococcus faecalis isolated from grilled meat was examined via dehydrogenase assay using 2,3,5 – tripheny tetrazolium chloride (TTC) as the electron acceptor. The bacteria isolates were exposed to various concentrations of phytol (0-2000 μg) in a nutrient broth. The minimum...
Sat, 12/19/2015 - 00:00
Legumes are good source of proteins and micronutrients. Chickpea is one such preferred legume source of protein after milk only. Development of chickpea cultivars with high concentration of zinc (Zn) and iron (Fe) is one of the prime objective of breeding programmes. The aim of this study was to analyze chickpea seeds and compare their biochemical properties. Biochemical characterization of 20...
Thu, 10/01/2015 - 03:20
Lactobacillus plantarum strains: NGL5 and NGL7 previously identified from akamu-a lactic acid bacteria fermented maize food using PCR sequencing analysis were evaluated for inhibitory activity against Eschericia coli NCTC 11560 in fermenting ground maize slurries at 22 and 30°C, and in porridges prepared from 24 h fermented slurries. The L. plantarum strains fermented ground maize slurries and...
Tue, 09/15/2015 - 01:21
Food security is fundamental for the maintenance of health indicators of a population. Enteroparasites are often associated with ingestion of water and contaminated food. The high prevalence of parasitic infection in the northern region compared to other regions of Brazil, with similar characteristics: lack of sanitation infrastructure and exposure to poor socioeconomic conditions is a fact to be...
Sat, 08/08/2015 - 03:20
Oils constitute one of the essential components of balanced diet as good source of energy. The chemical and physical properties of oils are amongst the most important properties that determine the quality and help to describe the present condition of oils. The physicochemical characteristics and storage stability of crude palm oils producer traditionally and industrially in Cameroon were...
Thu, 08/06/2015 - 01:22
Traceability practices and their compliances in low grown orthodox black tea manufacturing process were examined, while proposing possible solutions for identified major drawbacks. The physical traceability in supply chain was considered one step forward and one step backward from the point of manufacturing, starting from auction/buyer back to supplier. Randomized stratified sampling was used....
Thu, 08/06/2015 - 01:22
A novel method for sample preparation using an ozone-based process was optimized for the determination of Cd and Pb using electrothermal atomic absorption spectrometry (ET-AAS). Advanced oxidation processes, which involve the in situ generation of highly potent chemical oxidants, are a promising technology to accelerate the oxidation at room temperature and the degradation of organic matter. A...
Thu, 08/06/2015 - 01:22
This study was aimed to evaluate the effect of pre-treatments and drying methods on the chemical composition (proximate composition, β-carotene content and phytochemicals), functional properties, microbial and sensory of orange-fleshed sweet potato flour and porridge. Physical (blanching) and chemical (1% salt, 0.5% citric acid solution soaked for 20 min) of the sliced OFSP followed by drying (...
Thu, 08/06/2015 - 01:22
The main purpose of the study was to investigate the effect of solution on the shelf life and quality of banana slices and development of high quality dehydrated banana products. Ripe banana collected from local market cut into 3, 5 and 7 mm slices. Solution effect was assessed using honey, sugar and mixed (honey plus sugar, 1:1) solution. The osmosis samples were dried in a mechanical drier at...
Sun, 01/25/2015 - 03:20
India is the largest producer of pulses (edible legume) in the world. Pigeon pea or Tur (Cajanus cajan) is the second most major pulse produced in India and is mainly processed to convert into product known as “Tur dal”. The manufacturing industries of Tur dal generate considerable amount of byproduct/waste in the form of husk. The present investigation explores the possibility of exploiting...