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Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
Sulvi Purwayanti,
Murdijati Gardjito,
Umar Santoso,
Supriyadi
Issue:
Volume 1, Issue 4, November 2013
Pages:
33-37
Received:
19 August 2013
Published:
30 September 2013
Abstract: Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude extract of homemade leaves powder by using HPLC method. The results showed that the total content of taste compounds was 73.72 mg/g and there were 22 selected taste compounds from which the higher contribution came from some bitter compounds (59.48 mg/g) while the lower contribution came from solube sugars (0.19 mg/g) and salty compounds (0.28 mg/g). An analysis using the computation of DoT (Dose-over-Threshold) factors showed that gallic acid served as the dominant tastant with DoT factors of 279. This study finds that the higher concentration of taste compounds are not the higher the DoT factors. The taste compounds that potentially had an impact on the extract taste including tyrosine, Ca, P, Guanosine monophosphate (GMP), malic acid, alanine, valine, aspartic acid, methionine and Adenosine monophosphate (AMP). This finding is important to food scientists to understand the profile of taste compounds contributing to flavor in the crude extract leaves.
Abstract: Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude e...
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Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
Joel Brice Kouassi,
Cisse-Camara Massara,
Georges Gnomblesson Tiahou,
Absalon Ake Monde,
Daniel Essiagne Sess,
Etienne Tia vama
Issue:
Volume 1, Issue 4, November 2013
Pages:
38-42
Received:
5 September 2013
Published:
20 October 2013
Abstract: The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
Abstract: The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E,...
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Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
Sackey Augustina Sackle,
Kwaw Emmanuel
Issue:
Volume 1, Issue 4, November 2013
Pages:
43-49
Received:
20 October 2013
Published:
10 November 2013
Abstract: Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.
Abstract: Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the senso...
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Determination of Fetal Malnutrition in Preterm Newborns
Beatrice Nkolika Ezenwa,
Veronica Chinyere Ezeaka,
Edna Iroha,
Matthias TaiwoChuye Egri-Okwaji
Issue:
Volume 1, Issue 4, November 2013
Pages:
50-56
Received:
9 October 2013
Published:
20 November 2013
Abstract: Background: Fetal malnutrition has been associated with an increased risk of neonatal morbidities and mortalities and its proper documentation in a newborn is essential for optimal management of the child.Objective: To determine the nutritional status of preterm newborns at birth using CANSCORE and anthropometry and to compare the relative efficiency of CANSCORE and the anthropometric indices in detecting FM.Methods:The study was carried out on consecutive, singleton, live born babies of ≥28 completed weeks through 36 weeks gestation born at Lagos University Teaching Hospital, Lagos, Nigeria without any major congenital abnormalities or severe perinatal illness. Each infant was examined by the investigator within 48 hours of birth. Birth weights and lengths were recorded for each infant at birth. Using the Oloweintrauterine growth chart, birth weights for gestational age below the 3rd percentile and above the 97th percentile on the chart were taken as small for gestational age and large for gestational age respectively. PI was computed from the formula: PI = weight (g) / length3 (cm) X100. A PI <2.2 was considered as malnutrition.The MAC/HC ratio was calculated for each infant and value plotted on and compared with a standard curve. Clinical assessment of nutritional status score (CANSCORE) consisted of inspection and estimation of loss of subcutaneous tissues and muscles in the designated areas. A maximum score of 4 was awarded to each parameter with no evidence of malnutrition, and the lowest score of 1 was awarded to parameter with the worst evidence of malnutrition. Fetal malnutrition was defined as CANSCORE less than 25. Statistical analysis was done using the Epi info statistics software version 3.5.1.Results:One hundred and forty preterm newborns were assessed.One hundred and eight (77%) of them were of LBW. CANSCORE identified 34.3% of the babies as FM while PI, MAC/HC and birth weight identified 30.7%, 12.1 and 3.6% of the babies, respectively, as FM. The mean CANSCORE and anthropometry between males and females were not significantly different (p >0.05). Both CANSCORE and PI detected significantly large numbers of FM in the study sample compared with birth weight. All the anthropometric parameters showed low sensitivity in detection of FM (which is the visible wasting or loss of subcutaneous tissues and muscles) but they all had high specificity.Conclusion:FM is still prevalent in our environment even in preterm babies. CANSCORE identified moremalnourished subjects than anthropometry.
Abstract: Background: Fetal malnutrition has been associated with an increased risk of neonatal morbidities and mortalities and its proper documentation in a newborn is essential for optimal management of the child.Objective: To determine the nutritional status of preterm newborns at birth using CANSCORE and anthropometry and to compare the relative efficien...
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Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
Carolina Elisa Cagnasso,
Amalia Calviño,
Laura Beatriz López,
Karina Cellerino,
Luis Dyner,
María Julieta Binaghi,
Viviana Rodriguez,
Silvina Drago,
Rolando Gonzalez,
Mirta Eva Valencia
Issue:
Volume 1, Issue 4, November 2013
Pages:
57-64
Received:
8 October 2013
Published:
30 November 2013
Abstract: To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Abstract: To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/F...
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Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
Habib M. Thabet,
Qais A. Nogaim,
Tarek A. Alazaze,
Yusef Sarhan Alabadli,
Saleh Ali Aon
Issue:
Volume 1, Issue 4, November 2013
Pages:
65-71
Received:
27 November 2013
Published:
20 December 2013
Abstract: This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonella spp, Escherichia coli. Cheese made in Ibb and Taiz areas had significant differences (P <0.05) in mesophilic, proteolytic, halotolerant, Staphylococcus aureus microorganisms, yeast and mold. Salmonella spp was not detected. pH, NaCl, fat and moisture content were also analyzed There was no significant differences for chemical composition except in moisture content. Minerals including Cd, Cu, Fe, Mn and Pb were analyzed using atomic absorption spectrometry. The order levels of the metals in the Smoked cheese samples was determined to be Mn< Pb< Cd< Cu< Fe, with mean concentration 0.47, 0.53, 0.73, 1.56 and 7.84 µg/g, respectively. The investigation showed high microorganism counts, high levels of metals and poor quality of Smoked cheese, according to the Yemen Standardization (YSMO: 1556/1998).
Abstract: This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonel...
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