Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (5), pp. 001-006, February, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Evaluating the Effect of Age on the Nutritional and Biochemical Composition of Chicken and Quail Muscle Tissues

Fakolade P. O.

Meat Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, Ejigbo, Osun State, Nigeria.

Accepted 09 December, 2025

A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly selected, and the thigh and breast were evaluated for the physic-chemical, cholesterol and proximate composition. Results reveal that, crude protein content was significantly higher in chicken breast (21.48) at 4 weeks and at 16 weeks in quail breast (21.93), ether extract was highest in the thigh of both chicken and quail (6.33 and 5.06) at 4 weeks of age and thereafter it decreased with increase in age of birds, respectively. Ash content was significantly (P<0.05) higher at 8 weeks for quail breast (1.73) and at 20 weeks for chicken breast (1.76) and the moisture content was significantly higher at 4 weeks for both quail (79.19) and chicken (76.51) thigh. Physiochemical analysis revealed that, the thermal and cold shortening were highest at 16 weeks of age for both quail and chicken meat (26.9 and 43.10), respectively. The cooking loss was highest (P<0.05) at eight weeks for chicken (91.30) and at four weeks for quail (90.80), water holding capacity was highest (P<0.05) (43.10) at 16 weeks in chicken meat. Cholesterol content was lowest at 16 weeks of age as compared to 4 and 20 weeks in chicken breast, whereas quail breast revealed higher values eight weeks of age. The breast of both birds (chicken and quail) had the best values for protein and ash content but highest in cholesterol content, while the thigh had the lowest cholesterol value but highest ether extracts content for both samples.

Key word: Cholesterol, thigh, breast, chicken and quail meat.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (5), pp. 001-006, February, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Comparative Salt Tolerance of Amaranthus hybridus and Celosia argentea during Seed Germination and Early Seedling Development

Amukali, O. ¹, Obadoni, B. O.² and Mensah, J. K.²

¹Geography and Environmental Management Department, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria.
²Botany Department, Faculty of Natural Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Accepted 23 November, 2025

Salinity refers to the salt content of any given system. By nature, arid soils are naturally saline. Soils could also acquire salinity due to some agricultural practices like irrigation. There is need therefore for search on halophytes that could adapt to such soils and be used to reclaim soils contaminated with salts. Thus, this present study focused on investigating Amaranthus hybridus and Celosia argentea with respect to their potentials and suitability for use in saline environments. This study was conducted in two phases; germination (laboratory-based) and seedling tests (field-based). Shoot length, root length, root/shoot ratio, total length, fresh weight, dry weight, dry matter content, leaf area index, leaf number as well as relative water content were parameters used for assessing results for the field-based test. Germination results showed that only the control (0 mM) showed 100 % germination in both species. Germination percentages decreased steadily with increasing NaCl concentrations in both species. Growth was steadily stimulated in both species at lower NaCl levels with best growth stimulation at 50 mM NaCl but was adversely affected by higher NaCl concentration levels (75, 100 and 150 mM). Both species showed almost the same phenomenon for fresh weight, dry weight, dry matter, leaf area index, number of leaves as well as relative water concentration. These show that both species would best be cultivated under moderate than low or high saline concentration. The findings in this study showed that it is best for seedlings of both species of plants to be raised in nurseries free of NaCl to attain 100% germination and after which, the seedlings could then be transplanted to moderately saline soils for maximum growth and development. This has strong implications for maximizing food productivity and ensuring food security.

Key words: Germination, early seedling growth, NaCl, salinity, Amaranthus hybridus, Celosia argentea.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (1), pp. 001-005, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research paper

Assessment of Proximate Composition and Storage Stability of Ready-to-Eat Rice and Kilishi

Atinuke O. Idowu¹*, T. O. Omobuwajo² and K. O. Falade³

¹Department of Transport and Tourism Studies, Redeemer’s University (RUN), Mowe, Ogun State, Nigeria.
²Department of Food Technology, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria.
³Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

Accepted 12 November, 2025

Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the product at accelerated shelf life ranged from 2 x 102 - 4 x 102 CFU/g. FFA values, a measure of rancidity, were in the range of 1.2 and 2.1%. Proximate composition of Kilishi was: moisture (9.75), fat (18.10), ash (7.10), protein (57.02) and carbohydrate (8.05); and rice, moisture (10.8), fat (4.0) ash (3.3) protein (7.4) and carbohydrate (74.0). Also proximate analysis showed that rice and Kilishi are nutritionally complementary.

Key words: Kilishi, rice, convenience, proximate composition, shelf life.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (1), pp. 001-006, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research paper

Impact of Packaging Materials on the Storage Stability and Quality Attributes of Pupuru Flour

O. A. Daramola¹, M. A. Idowu¹*, O. O. Atanda¹ and C. R. B. oguntona²

¹Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria.
²Department of Nutrition and Dietetics, University of Agriculture, Abeokuta, Nigeria.

Accepted 2 October, 2025

“Pupuru” is a fermented cassava product dried by smoking. This study, investigated the effects of packaging material on the quality of “pupuru” flour stored at ambient condition (30.5 ± 3°C; RH 76.5 ± 3%) for 24 weeks. Pupuru flour was packaged in polyvinyl chloride (CP), low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene (PP). Uncovered polyvinyl chloride (UCP) was used as control. Stored samples were analyzed for changes in chemical (moisture content, pH, total titratable acidity (TTA), starch and amylose) and functional properties at two weeks interval, while pasting viscosity, microbiological (total plate (TPC) and fungi counts) and sensory qualities were determined at 4 weeks interval during storage. Packaging significantly (p > 0.05) affected the chemical, functional, microbiological and sensory qualities of “pupuru” flour during storage. Moisture content, TTA and TPC increased linearly with storage period (R2 = 0.76 - 0.99), while all other chemical, functional and pasting properties of “pupuru” flour decreased significantly (p > 0.05) except pasting time (5.60 - 5.46 min). The samples packaged in HDPE were more acceptable than those in other packaging materials and had the longest estimated shelf life.

Key words: Packaging material, quality, pupuru flour, storage, "pupuru".

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 13 (5), pp. 001-010, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

REDD Project in Ugalla-Masito Ecosystem: Exploring Carbon Credit Potential and Community Perspectives in Kigoma, Tanzania

Nicholaus Fabian Mwageni*, Riziki Silas Shemdoe and Robert Kiunsi

Ardhi University, P.O. Box 35176, Dar esSalaam, Tanzania.

Received 4 August, 2024; Accepted 23 February, 2025

The paper presents results of the potential carbon credit and community expectations towards viability of REDD+ projects in Ugalla- Masito ecosystem using a case of Ilagala and Karago villages whereby REDD+ is being piloted. Various data collection methods were employed and these included focused group discussion, interview, structured questionnaires and document analysis. Results of the study indicate that, there are two suggested payment sharing approaches associated with different preferences at both household and village government levels. These include cash payments to households for compensating the opportunity costs incurred and the second is that funds should be given to village government for community developmental projects. Analysis of the opportunity costs, marginal (incremental) revenues from forest carbon stock as well as the conceptual trend of forest biomass indicates that, there is probability for the project to flop in a very short time. Therefore, in order to ensure the future viability of REDD+ and its associated projects as well as ensuring sustainability of people’s livelihoods, any REDD+ associated activities should harmonize community preferences and balance them with project goals by supporting communities in their alternative livelihood activities.

Key words: Carbon stock payments, community preferences and REDD+ project viability.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 13 (5), pp. 001-006, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Impact of Debittering Agent Concentration on Nutrient and Phytochemical Profiles of Lasianthera africana Leaves

Ani, J. C. 1, Inyang, U. E.2* and Udoidem, I.2

1Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
2Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria.

Received 11 July, 2024; Accepted 26 October, 2024

White variety of Lasianthera africana leaves were blanched in hot water (control) and in different concentrations (0.25, 0.50, 0,75, 1.00 and 1.25%) of unripe plantain peel ash solution for 3 min at 100°C, cooled, drained, oven dried (50°C) for 36 h. Then, raw leaf and all oven dried samples were analyzed for minerals, vitamins and phytochemicals. The raw leaf contained potassium (78.98±0.78 mg/100 g), calcium (190.25±0.44 mg/100 g), sodium (75.69±0.95 mg/100 g), magnesium (14.68±0.74 mg/100 g), iron (3.96±0.55 mg/100 g), zinc (5.95±0.52 mg/100 g), phosphorus (17.79±0.81 mg/100 g), ascorbic acid (109.64±0.08 mg/100 g), beta-carotene (2.86±0.04 mg/100 g), riboflavin (0.22±0.03 mg/100 g), thiamine (1.01±0.06 mg/100 g), alkaloids (2.67±0.33 g/100 g), flavonoids (0.32±0.03 g/100 g), saponins (3.09±0.04 g/100 g) and tannins (0.28±0.01 g/100 g). Blanching the leaves either in hot water or in different concentrations of unripe plantain peel ash solution led to varying losses of the minerals, vitamins and phytochemicals. Samples blanched in different levels of ash solution retained higher mineral content than hot water blanched samples. Percentage minerals retained increase with increased levels of ash in the blanching solution. Conversely, percentage retention of vitamins and phytochemicals decreased with increase in the levels of ash in the blanching solution. Ash concentration had no significant (p>0.05) effect on the levels of magnesium, zinc, beta-carotene and tannins retained in the blanched samples. For higher retention of vitamins and health benefiting phytochemicals, lower concentration of unripe plantain peel ash solution (0.50% to 0.75%) should be used to debitter L. africana leaf.

Keywords: Lasianthera africana leaf, debittering agent, minerals, vitamins, phytochemicals.