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Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour
Siti Nurdjanah,
Neti Yuliana,
Sussi Astuti,
Jeri Hernanto,
Zukryandry Zukryandry
Issue:
Volume 5, Issue 4, July 2017
Pages:
140-146
Received:
24 February 2017
Accepted:
17 April 2017
Published:
3 June 2017
Abstract: Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.
Abstract: Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple swee...
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Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia
Habtamu Azene,
Tesfahun Molla
Issue:
Volume 5, Issue 4, July 2017
Pages:
147-154
Received:
11 May 2017
Accepted:
5 June 2017
Published:
29 June 2017
Abstract: Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors. Proximate compositions of Boloso raw were found to contain moisture- 67.64%, crude ash-3.92%, crude fiber-5.8%, crude protein-6.62%, crude fat-0.67%.Macro nutrients such as phosphorous, sodium, Potassium, and calcium were 60.63mg/100g, 37.61 mg/100g, 710 mg/100g and 186 mg/100g respectively. The mineral composition of micro nutrients found to be copper-0.76 mg/100g, zinc-14.27 mg/100g, iron-10.57 mg/100g for Bolos raw. Anti-nutrient factor of Boloso raw analyzed in this study were oxalate-187 mg/100g, Phytate-78.11 mg/100g, tannin- 67.07 mg/100g. Potassium was the most abundant macro mineral (710mg/100g) in the unprocessed tubers. Processing significantly reduced its content. The effect of processing on calcium showed significant increase upon fermentation and decrease on frying process. However, boiling did not significantly reduce the calcium content. When compared with Boloso raw, processing resulted in significant increase phosphorous and sodium content. Bolo raw has the highest zinc content. Frying process significantly reduced micronutrients where as fermentation process significantly reduced zinc and iron content. Boiling process significantly increased copper content but it decreased iron content significantly. Boloso raw is rich in calcium oxalate. Anti-nutrient factors were significantly reduced by the effects of various domestic processing (boiling, frying and fermentation) on Bolos raw taro. Of the three different treatments boiling appears to be effective in reducing oxalate, fermentation in phytate and frying in tannin content.
Abstract: Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors. Proximate compositions of Boloso raw were found to contain moisture- 67.64%, crude ash-3.92%, crude fiber-5.8%, crude protein-6.62%, crude fat-0.6...
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Effect of Soybean Fortified Porridges on the Nutritional Status of Pre-school Children 3-5Years Old from Western Kenya
Amos Kipkemoi Ronoh,
Gertrude Mercy Were,
Florence Wakhu-Wamunga,
John Brian Wamunga
Issue:
Volume 5, Issue 4, July 2017
Pages:
155-161
Received:
15 May 2017
Accepted:
23 May 2017
Published:
12 July 2017
Abstract: Protein and energy malnutrition continues to be a global health problem particularly in Sub-Saharan Africa. This is attributed to high levels of poverty where most households cannot afford animal source proteins. Cheaper and sustainable legumes can be used to address this. To evaluate the effect of soybean fortified porridges on the nutritional status of children in early childhood development centre at Mateka Primary School, Bungoma County. A longitudinal survey and Complete Randomized Design experimental design were employed in this study. The first porridge formulation was made of maize and soybean in the ratio 75:25, the second maize, and sorghum soybeans in the ratio 50:25:25 and the third formulation 100% maize. The three porridges were randomly allocated to three groups of the children and were fed for a period of six months with approximately 300ml of the porridge. Nutritional assessment was done at baseline, and every month for six months at the ninth month. At baseline, 30%, 6.7% and 10.8% of the children were stunted, wasted and underweight respectively. At the end of the feeding trial, there was significant (p<0.05) reduction in the levels of underweight (47.27%) and wasting (44.23%) in the soybean fortified porridge groups. The group fed on maize-soybean blend and maize-sorghum-soybean blend gained 1.77kgs and 0.62kgs respectively. In conclusion, soybean fortified porridges improved the nutritional status of the children. It is recommended that awareness of the nutritional benefits of soybean should be raised to increase its adoption in the households and also it will be valuable schools with feeding programs to introduce corn-soy blends or products as part of school meals.
Abstract: Protein and energy malnutrition continues to be a global health problem particularly in Sub-Saharan Africa. This is attributed to high levels of poverty where most households cannot afford animal source proteins. Cheaper and sustainable legumes can be used to address this. To evaluate the effect of soybean fortified porridges on the nutritional sta...
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Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil
Amina Abdelrhim Belal,
Faroug Bakheit Mohamed Ahmed
Issue:
Volume 5, Issue 4, July 2017
Pages:
162-166
Received:
25 February 2017
Accepted:
15 March 2017
Published:
12 July 2017
Abstract: This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.
Abstract: This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical...
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