Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (2), pp. 001-006, February, 2017. © International Scholars Journals

Full Length Research Paper

Evaluation of heavy metal application in urban grown vegetables in Thika Town, Kenya

*Kalonzo V. Odinga, Ralia T. Awori and Josephat Murumbi

Department of Plant and Microbial Sciences, Kenyatta University, Strathmore University, Nairobi, Kenya.

Accepted 23 September, 2016

Abstract

Consumption of leafy vegetables grown in urban areas contaminated with heavy metals is a major source of health problems for both humans and animals. This study was conducted to analyze the heavy metal levels in tomato (Lycopersicon esculentum L.) and spinach (Spinacia oleracea L.) grown in Thika town. Heavy metal concentration was analyzed using Atomic Absorption Spectrometry. The mean concentrations of lead (Pb), Zinc (Zn) and cadmium (Cd) in all the samples were more than the maximum permitted concentrations while there was no evidence of copper (Cu) contamination. Heavy metal uptake differences by the vegetables were attributed to plant differences in tolerance. Further Lead (mgkg-1) concentration in the vegetables was above the maximum limit of 0.3 mgkg^-1 accepted for human health by World Health Organization (WHO) standards. Due to increased consumption of vegetables by urban communities, we suggest that it is important to treat industrial effluents which are significant sources of heavy metals and phyto-extract excess metals from polluted environments to reduce health risks.

Key words: Lycopersicon esculentum, Spinacia oleracea, lead, zinc, cadmium, copper, atomic absorption spectrometry.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (1), pp. 001-005, January, 2017. © International Scholars Journals

Full Length Research Paper

Protein quality and sensory evaluation of moin-moin prepared from cowpea/maize flour blends

*Owolabi J. K, Nwankwor Philip and Herbert F. Dinkeh

Department of Food Science and Technology, Ahmadu Bello University, Zaria, Nigeria.

Accepted 16 September, 2016

Abstract

The proximate composition, acceptability and nutritional evaluation of moin-moin prepared from cowpea/maize flour blends in the ratio 100:0 (sample A, control), 80:15 (sample B); 75:25 (sample C), 65:35 (sample D), 50:50 (sample E), 40:60 (sample F) and 30:70 (sample G), respectively were investigated. Protein quality was evaluated by feeding 28 days-old weaning albino rats with 10% protein diets formulated with sample A to G, with casein as control diet. The crude protein, fat and moisture content of sample A were 21.89, 15.25, 44.12, 15.40, 9.85 and 36.10% but decreased to 15.40, 9.85 and 36.10%, respectively as the level of maize flour in the blend increased to 70%. Up to 35% of maize flour substitution in the blend produced acceptable moin-moin with sensory properties similar to the traditionally prepared moin-moin. There was no significant (P>0.05) difference for protein efficiency ratio, net protein ratio, apparent and true digestibility of moin-moin at 70% level of maize substitution when fed to rats suggesting an improvement in protein quality of moin-moin prepared from cowpea/maize (30:70 W/w) flour blend but the moin-moin was unacceptable.

Key words: Moin-moin, cowpea/maize, flour, protein quality, sensory evaluation.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (12), pp. 001-006, December, 2016. © International Scholars Journals 

Full Length Research Paper

Disparity in physico-chemical and sensory behaviors of canned unpeeled halved tomatoes

*Mankinde V. E, Isreal J. K and Otaiye Ochuko

Department of Food Science and Technology, University of Lagos, Lagos, Nigeria.

Accepted 27 February, 2016

Abstract

The composition of two commonly consumed tomato cultivars (Ibadan-Local and Roma-VF) and their physico-chemical and sensory qualities after thermal processing under various conditions were evaluated. Fresh Ibadan-Local had higher titratable acidity (0.66 and 100 g) while Roma-VF had higher ascorbic acid (23.22 mg/100 g). Soluble solids, pH, total solids and lycopene were not significantly different (P>0.05). The drained weight and pH of canned Roma VF halves were 91.71 and 4.82%, respectively, while corresponding values for canned Ibadan halves were 79.25 and 4.94%. The tomato halves canned in 0.1%NaCl brine had lower drained weight (77.67%), total solids (4.94 and 100 g), titratable acidity (0.26 and 100 g) and ascorbic acid values (5.36 mg/100 g) than the corresponding values (91.8%, 5.25 g/100, 0.31 and 100 g and 8.93 mg/100 g, respectively) obtained from tomato halves processed in combined brine solution of 0.1% NaCl and 1% CaCl₂ brine.

Key words: Unpeeled tomatoes, halved, calcium chloride, soak treatment, brine composition.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (11), pp. 001-007, November, 2016. © International Scholars Journals

Full Length Research Paper

Factors influencing the use of adequately iodated salt in Ghana

*Kofi Attah Rawlings, John Adu Anthony and Samia D. Mensah

Department of Biostatistics, School of Public Health, Open University of West Africa, Accra, Ghana.

Accepted 21 July, 2016

Abstract

Ghana is one of the largest producers of salt in West African region yet, access to and the use of adequately iodized salt is not widespread. Using the Ghana Multiple Indicator Cluster Survey (MICS) 2006, this paper examined the factors influencing the use of adequately iodized salt in Ghana. Factors that influence the use of adequately iodized salt included knowledge, access to information and the wealth status. Where access to formal education opportunities were not available, access to information through media still served as an important instrument to educate the public and increase the community’s knowledge on the nutritional value of consuming adequately iodized salt. Based on these findings, it was recommended that the cost of iodized salt should be reduced to make it more affordable particularly for the poor since wealth is an important factor influencing the use of adequately iodized salt. Furthermore, monitoring and ensuring enforcement of the law of salt fortification with iodine would help Ghana achieve universal salt iodisation.

Key words: Ghana, iodine, iodized salt, wealth, education, media.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (10), pp. 001-005, October, 2016. © International Scholars Journals

Full Length Research Paper

Pathogenic microbes Confinement from a few sustenance sold at selected private schools in Akoka region of Yaba – Lagos, Nigeria

*Ambode Benjamin, Steve W. E and Bankole D. S

Department of Food Technology, Faculty of Biological Sciences, Obafemi Awolowo University, Ife, Nigeria.

Accepted 16 January, 2016

Abstract

A total of sixty-four samples of four cooked foods from sixteen private primary schools in Akoka area of Yaba, Lagos, Nigeria were investigated for the occurrence of pathogenic bacteria. The area was divided into four zones, namely; Akoka north, Akoka south, Akoka east and Akoka west, using the four cardinal points. Four private primary schools were then selected from each of these zones. The standard plate count revealed that for Akoka North, the summary of the average microbial load for the rice, beans, meat and spaghetti samples are 3.5 × 10⁴ CFU/ml, 6.9 × 10⁴ CFU/ml, 4.9 × 10 ⁴ CFU/ml, and 2.4 × 10⁴ CFU/ml respectively; while the microbial load for similar sample in Akoka south are 2.9 × 10⁴ CFU/ml, 6.8 × 10⁴ CFU/ml, 4.9 × 10⁴ CFU/ml and 2.4 × 10⁴ CFU/ml respectively; whereas in Akoka East it is 3.3 × 10 ⁴ CFU/ml, 4.6 × 10⁴ CFU/ml, 4.6 × 10⁴ CFU/ml and 2.5 × 10⁴ CFU/ml; and in Akoka West, it is 2.9 × 10⁴ CFU/ml, 4.7 ×10⁴ CFU/ml, 4.9 × 10⁴ CFU/ml and 2.2 × 10⁴ CFU/ml. Further examination of the isolates revealed the presence of rod and cocci shaped bacteria. Some of these isolates were identified as Escherichia coli, Staphylococcus aureus, Pseudomonas spp. and Bacillus cereus and these are possible pathogens.

Key word: Food samples, isolates, pathogens, primary schools, Akoka area, microbial load.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (9), pp. 001-007, September, 2016. © International Scholars Journals

Full Length Research Paper

Post harvest treatments on quality of tomatoes

*Ambode Benjamin, Steve W. E and Bankole D. S

Department of Food Technology, Faculty of Biological Sciences, Obafemi Awolowo University, Ife, Nigeria.

Accepted 10 January, 2016

Abstract

Tomato (Lycopersicon esculentum Mill) is one of the most important vegetable crops cultivated all over the world for its fleshy fruits. In this work, the influence of various post harvest treatments and storage conditions on the various physico-chemical changes associated with tomatoes was investigated. The treatments consisted of sodium metabisulphite, calcium chloride dip, citric acid dip, lemon juice dip, Shea butter coating, hot water dip treatments kept in two storage conditions, viz., ambient and cold storage. The storage spans over 28 days. Significant differences were observed among the physico-chemical parameters due to various post harvest treatments and storage conditions. The physiological loss in weight (PLW) was less under cold storage as compared to ambient storage in all the treatments. The PLW was lowest in sodium metabisulphite dip (SMB 0.73) which was significantly lower over all other treatments under both cold (0.31) and ambient (1.15) storage conditions. There were no significant differences in pH between the post-harvest treatments and the storage conditions both at 7 and 14 days of storage. A similar trend was observed at 21 and 28 days of storage. Total soluble solids (TSS) was lowest in sodium metabisulphite dip (SMB 4.14) which was at par with CaCl2 (4.17) at 7 days of storage. Among the storage conditions, no significant differences were observed at both 7 and 14 days of storage. Significant low titratable acidity was recorded in control fruits at 21 and 28. Among the post-harvest treatments, Sodium metabisulphite dip (SMB) recorded significantly higher ascorbic acid content (31.4) at 7 days and 14 days (27.3).

Key words: Tomatoes, post harvest, treatment, ambient, cold storage.