Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (8), pp. 001-008, August, 2017. © International Scholars Journals

Review

Chemical composition of finger millet of food and nutritional security

*Utta D. Pragya, Pradesh V. E and Singh T. K

Applied Human Nutrition, School of Agriculture, Addis Ababa University, Addis Ababa, Ethiopia.

Accepted 05 May, 2017

Abstract

Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.

Key words: Bioavailability, malting, chemical composition, composite flour, antinutrients.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (5), pp. 001-005, May, 2017. © International Scholars Journals

Full Length Research Paper

Impacts of handling strategies on supplement maintenance of white yam (Dioscorea rotundata) items to nourishing intake of Nigerians

Olamide D. Kayodele

Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Nigeria Nsukka, Nsukka, Nigeria. Email: [email protected]

Accepted 21 January, 2017

Abstract

Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh yam tubers were purchased from Sango market in Ibadan, peeled and cut into small pieces, then divided to eight portions. One portion was treated as raw sample while others were processed into roasted, fried, boiled, pounded yam (two samples), amala and porridge. All samples were analysed for proximate, energy and mineral composition using standard methods of AOAC and atomic absorption spectrophotometric methods. Raw yam was very low in crude protein (2.3 g), lipid (0.8 g), and fibre (1.4 g) moderate in ash (3.4 g), iron (4.1 mg) and zinc (5.6 mg), high in carbohydrates (33.3 g), energy (369.6 kcal), sodium (580 mg) and potassium (470 mg) /100 g edible portion. Roasting and frying brought significant improvement on crude protein, lipid and energy content of the products (p<0.05). Boiling yam caused significant reduction in all nutrient content except fibre, while boiling and pounding yam significantly improved its crude lipid, ash and energy content (p<0.05). Frying and using water for boiling yam in pounded yam preparation brought significant retention of nutrients in yam. Processing yam to amala and porridge resulted in significant improvement in nutrient content of the diets. Diets from yam can serve as good source of energy and minerals, and their 100 g portion can contribute between 12.4 to 20.9% gross energy, 11.0 to 46.0% iron and 17.3 to 48.7% zinc to recommended dietary allowances (RDAs) of consumers.

Key words: White yam, processing methods, nutrient retention, nutrient intake, diets.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (4), pp. 001-004, April, 2017. © International Scholars Journals

Full Length Research Paper

Proteolytic and lipolytic behavior of Pseudomonas spp. secluded from pasteurized milk

*Mohammed E. Omar, Rames Nefertiti and Hamama Dalida

Department of Microbiology and Environmental Biotechnology, Mansoura University, Mansoura, Egypt.

Accepted 18 January, 2017

Abstract

Psychrotrophic bacteria have been recognized as a recurring problem in refrigerated storage and distribution of perishable food products. This study was performed to isolate, characterize and evaluate the prevalence of Pseudomonas spp. in pasteurized milk. Thirty five (35) pasteurized milk samples were collected aseptically from different dairy shops, supermarkets and groceries in different areas in Sadat City, Menuofiya Governorate, Egypt and analyzed for total viable count and Pseudomonas spp. occurrence and explain their proteolytic and lipolytic activities. The results showed that Pseudomonas aeruginosa was found to be the predominant from the Pseudomonas spp. followed by Pseudomonas fluorescens. The total viable count was (3.50 ± 0.085) × 10 ⁴ cfu/ml. Out of 10 Pseudomonas spp. isolates that were examined for proteolytic and lipolytic activities; two isolates had proteolytic activity, while three had lipolytic activity and five isolates had both.

Key words: Pseudomonas aeruginosa, Pseudomonas fluorescens, proteolytic, lipolytic activities.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (3), pp. 001-004, March, 2017. © International Scholars Journals

Full Length Research Paper

Impact of drying technique and area on proximate substance composition of African metallic wood boring Beetle, Sternocera orissa (Coleoptera: Buprestidae)

*Elon C. Theron, Reeva Thabo Musk and Oscar Dave Tutu

Department of Agro-Food Technology, Faculty of Agricultural and Environmental Sciences, University of South Africa, Pretoria, South Africa.

Accepted 15 October, 2016

Abstract

Composition of proximate chemical composition in edible insects may depend on drying method and/or vegetation (location). Influence of drying method and location on proximate chemical composition of African metallic wood boring beetle (Sternocera orissa), widely consumed in certain rural communities of Limpopo Province, South Africa, was investigated. Randomised complete block design in a 3 × 3 factorial arrangement was used wi th three drying methods (oven-drying, freeze drying, locally method) and three locations (Khureng, Magatle, Ga-Masemola), with three replicates. Proximate chemical composition data were subjected to a two-way analysis of variance (ANOVA) and means were separated using Turkey Honestly Significant Differences (HSD) at 5% level of significance. Relative to freeze-drying, oven-drying and cooking methods increased protein, carbohydrates, fat, energy, ash and dry matter content with the exception of cooking method, which decreased the moisture content. Compared to other locations, Ga-Masemola significantly increased fat and energy of the test beetles. Results of the study suggested that oven-drying and cooking methods improved the proximate chemical composition of S. orissa, which has the potential of enhancing nutrition in marginal rural communities of Limpopo Province.

Key words: Sternocera orissa, protein, carbohydrate, fat, energy, ash, dry matter, moisture.