Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (7), pp. 095-099, July, 2013. © International Scholars Journals

Full Length Research Paper

Assessment of polycyclic aromatic hydrocarbons and some weighty metals in roasted food snacks in Nigeria

Danjuma Gimba, Kambai Abdul and Owuru Gangas

Department of Biochemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.

E-mail: [email protected]

Accepted 27 June, 2013

Abstract 

Analysis of raw and roasted ready-to-eat foods namely; Atlantic mackerel (Scomber scombrus), suya beef and plantain (Musa paradiasca) sold and consumed in Amassoma town were screened for the presence of 15 polycyclic aromatic hydrocarbons (PAHs). Concentration of chromium, lead and cadmium were also determined after digestion with aqua regia and analysed using atomic absorption spectrophotometer. Column chromatography, packed with anhydrous Na₂SO ₄ and silica gel was used for PAH extraction with dichloromethane as the eluting solvent. The identification and concentration of PAHs were carried out by gas chromatography GC/FID with the aid of 15 PAH standards. Appreciable amount of benzo[a]pyrene (2.41 µg/g) and benzo[b]fluoranthene (4.51 µg/g) were found present in roasted mackerel fish; while a mean of 7.23 µg/g of benzo[a]anthracene was detected in suya beef. Thirteen (13) other PAHs were present at various concentrations in the smoked fish. No PAH was detected in roasted plantain and in the raw food items. Levels of the heavy metals were found in trace amounts and were below World Health Organization limits for human consumption.

Key words: Gas chromatography, benzo[a]pyrene, chromium, lead, smoked fish, suya plantain.

Advances in Food Science and Technology Vol. 1 (7), pp. 088-094, July, 2013. © International Scholars Journals

Full Length Research paper

Complementary food gruels Nutrient composition formulated from soybeans, groundnut and malted cereals for use in North-western Nigeria

Chikason Egwu, Okorie Victor and Okpani chuks

Department Agricultural Economics and Farm Management, Ebonyi State University, P.M.B 053, Abakaliki, Nigeria.

E-mail:[email protected]

Accepted 05 June, 2013

Abstract 

Prevalence of malnutrition in children in North-western Nigeria is high due to poor complementary feeding practices. An attempt was made to formulate low-cost, nutritive complementary foods using malted maize, millet and sorghum with groundnut and soyabean. Nutrient qualities of gruel of the formulations thus prepared were evaluated. The ash content ranged from 1.03 ± 0.01 to 2.54 ± 0.35 g/100 g with the crude protein ranging from 6.37 ± 0.23 to 7.88 ± 0.28 g/100 g. Levels of lysine (4.80 to 6.87 g/100 g protein) and methionine (1.25 to 3.33 g/100 g protein) in most formulated complementary foods were higher than the international reference values of 4.2 and 2.2 for lysine and methionine, respectively. Percentage in- vitro protein digestibility of the formulations (75 to 82%) is comparable to that of the commonly used complementary foods (72 to 82%) in the zone. Zinc content ranged from 74.15 to 107.85 ppm and Iron content was between 177.10 and 476.64 ppm. Phytates (0.01 to 0.34 mg/100 g), tannins (16 to 37 mg/100 g) and free cyanide (0.16 to 0.99 mg/100 g). Levels of microbial contamination in the formulated were lower when compared to that reported in commonly used complementary foods in North Western Nigeria. There was no presence of Samonella and Shigella in all the samples while also no Staphylococcus spp and Escherichia coli in some of the samples. Sensory evaluation found the formulated complementary foods preparations to have good acceptability. There is improvement in the nutrient quality of the formulated complementary foods with good acceptability comparable to that commonly used in the zone.

Key words: Complementary foods, malted cereals, soyabean, groundnut, formulated blends, nutrient composition

Advances in Food Science and Technology Vol. 1 (6), pp. 082-087, June, 2013. © International Scholars Journals

Full Length Research Paper

Poor Dietary Pattern and occurrence of Food Insecurity and among Households in Imo State Nigeria.

Obi Ikem and Emeka Ozo

Department of Agricultural Extension, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State, Nigeria.

Email: [email protected]

Accepted 27 May, 2013

Abstract 

The purpose of this study was to determine the dietary patterns and prevalence of food insecurity among households in Imo State Nigeria. A total of 411 head of households were selected as a convenience sample and interviewed using a questionnaire containing the Radimer/Cornell hunger and food insecurity items, food frequency table, demographics, residence, education level, and marital status. Pearson Chi-square was used to determine the prevalence of food insecurity and the association between food insecurity and dietary habits. Descriptive statistics was used to determine the frequency of food consumption. Results show that 51.6 percent of women head of households experienced severe food insecurity and 49 % reported food insecurity with moderate hunger. Thirty three percent of two parents participants experienced severe food insecurity, 66% reported food insecurity with moderate hunger, and 1.4% were food secure. Twenty- one percent of individuals without children experienced severe food insecurity while 79.5% were food insecure with moderate hunger. The difference between groups was statistically significant at p<0.001. The prevalence of food insecurity was higher in those with less than high school education at p<0.001. The consumption of foods decreased as the presence of food insecurity increased.

Key Words: Food insecurity, Head of Household.

Advances in Food Science and Technology Vol. 1 (6), pp. 073-081, June, 2013. © International Scholars Journals

Review

Food safety system: Ethiopian perspective

Notobosombo , Denco Mac and Kebi Delrosario

Food Research Institute, Bahir Dar University, Bahir Dar, Ethiopia.

E-mail: [email protected].

Accepted 17 April, 2013

Abstract

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology, lifestyle and consumer demands and others. In Ethiopia, key stakeholders involved in food safety management include Ministry of Health , Ministry of Agriculture, Quality and Standards Authority of Ethiopia, Environmental Protection Authority, Ministry of Industry, Ministry of Trade, different Federal and Regional Governmental Bodies, Research Institutions, Ministry of Education, Food Manufacturers, Food distributors and Hotels. Even though effective food safety systems are vital to maintain consumer confidence in the food system and to provide a sound regulatory foundation for domestic and international trade in food, there are gaps in Ethiopian food safety system on legal and policy frame work, food-borne diseases surveillance, coordination of organizations involved in food safety management, and laboratory services for relevant food hazards. Lack of appropriate food safety assurance systems are problems that have become obstacles to Ethiopia’s economic development and public health safety. There is no appropriate policy framework that guides food safety management. Initiating the establishment of National food safety Authority/policy, upgrading the capacity of existing public health laboratory, personnel, food-borne diseases surveillance, and legal and policy frame work are as such suggested to overcome these problems.

Key words: Ethiopia, food safety, regulatory body, policy.

Advances in Food Science and Technology Vol. 1 (5), pp. 068-072, May, 2013. © International Scholars Journals

Full Length Research Paper

Sensory evaluation of complement food from available cereals and legumes in Iringa, Tanzania

Hussna Mkenya, Lilpheez Sharafadeen and Donatus Aderomu

Department of Agriculture, Faculty of Food Science and Technology, Open University of Tanzania, Msasani, Tanzania.

E-mail: [email protected]

Accepted 30 March, 2013

Abstract 

Complementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples. To improve the protein and energy intake of infants in Iringa region, Tanzania, nine complementary foods were formulated (F1-F9) based on maize, sorghum and finger millet as staples and common beans, cowpeas and green peas as protein supplements. The samples were germinated and spatially roasted to improve the nutritive value and sensory attribute of formulated recipes. The amounts of various staples (cereals) and supplements needed to provide 292 kcal of energy and raise the protein level to 8% Net Protein Energy (NPE) as one third of 6 month old infant’s daily energy and protein requirement were calculated. The protein level was calculated on the basis of the most limiting amino acid in each mixture, using amino acid score. All the formulations were evaluated for their acceptability by both semi- and un-trained panelists using a five point hedonic scale. Although, many formulations were found to be organoleptically acceptable recording moderately to extremely like scores, generally formulations F3 (47 g maize + 11 g beans + 5 g oil + 12 g sugar) and F9 (47 g sorghum+11 g cowpeas+5 g oil+12 g sugar) were highly acceptable by both groups of panelists and scored significantly (P < 0.05) higher than the other formulated complementary foods. Their mean score ranged between 4.2 to 4.35 in terms of taste and general acceptability. Addition of sugar and oil was found to improve the sensory attribute of the formulated foods contributed to their higher acceptability.

Key words: Complementary foods, formulation, six month infant, energy, protein, cereals, legumes.

Advances in Food Science and Technology Vol. 1 (5), pp. 057-067, May, 2013. © International Scholars Journals

Review

Food Security and Biotechnology in developing countries

Tunde  S. Orodu and Omonode  E. Kingsley

Department of Biological Sciences, College of Natural And Applied Sciences, Igbinedion University, Okada, P.M.B. 0006, Edo State, Nigeria.

E-mail: [email protected].

Accepted 19 March, 2013

Abstract 

Food security is a necessity for every individual, home, community and nation. In developing countries, food security could be substantially improved by increased investment and policy reforms. Biotechnology’s ability to eliminate malnutrition and hunger through production of crops resistant to pests and diseases, having longer shelf-lives, refined textures and flavours, higher yields per units of land and time, tolerant to adverse weather and soil conditions, and generate employment, cannot be over-emphasized. This technology can be applied to improve agriculture in order to improve food production for the human population in an environmentally sustainable manner. However, there is need for government and public-private collaborations to invest in agricultural biotechnology-based companies, researches, or initiatives, in order to make the gene revolution beneficial to developing countries.

Key words: Biotechnology, food security, developing countries, agriculture, public investment, policy reform.