African Journal of Agriculture and Food Security

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research Paper

Effect of NaFe-EDTA and vita-min A on in vitro iron solubility from electrolytic and reduced iron

Maria N. García-Casal*, José Ramírez and Irene Leets

Instituto Venezolano de Investigaciones Científicas (IVIC), Apartado 21827 Caracas 1020-A, Venezuela.

Accepted 23 April, 2020

Abstract

The objective was to evaluate in vitro and in vivo of the effect of NaFe-EDTA and vitamin A on iron solubility and absorption from corn and wheat breads fortified with electrolytic or reduced iron. Subjects (178) were randomly selected to receive breads containing electrolytic or reduced iron, NaFe-EDTA and a combination of one elemental iron and NaFe-EDTA. One meal also included vitamin A (300.3 mgRE: 1000 IU). Meals contained radioactive and 5 mg cold iron/bread. Radioactivity in blood reflected iron absorption. Serum retinol was measured by HPLC. Solubility tests were performed increasing the pH of iron solutions from 2 to 6 and measuring iron in the supernatant. NaFe-EDTA significantly (p < 0.05) increased absorption from electrolytic and reduced iron above the calculated expected values of the compounds administered separately. The increase ranged from 12 to 49% depending on the elemental iron tested. Addition of vitamin A further and significantly (p < 0.05) increased iron absorption and there was a 55.7% prevalence of vitamin A deficiency. NaFe-EDTA also increased in vitro solubility of iron and vitamin A produced further and significant (p < 0.05) increments. Iron absorption and solubility from electrolytic and reduced iron was significantly enhanced by the inclusion of NaFe-EDTA and vitamin A in corn or wheat breads or in vitro. Serum retinol status was low in subjects studied and iron absorption was higher in retinol deficient subjects.

Key words: Electrolytic iron, NaFe-EDTA, vitamin A, iron bioavailability, corn, wheat.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (6), pp. 001-008, June, 2020. © International Scholars Journals

Full Length Research Paper

Adsorption isotherm modeling of soy-melon-enriched and un-enriched ‘gari’ using GAB equation

M. O. Oluwamukomi

Department of Food Science and Technology, Federal University of Technology, Akure (FUTA), Nigeria. E-mail: [email protected].

Accepted 20 March, 2020

Abstract

Fresh samples of soy-melon enriched and un-enriched (control) “gari” (a fermented, dewatered and toasted granule from cassava) widely consumed all over West Africa and in Brazil, were prepared and used to determine their sorption isotherms. The sorption isotherms were determined within a range of water activities of (0.20 - 0.92) at three different temperatures of 20, 30 and 40^oC using the static gravimetric method. Results showed that the water sorption was temperature dependent as typical of food systems. The higher the temperature, the lower the equilibrium moisture content (EMC) at constant water activity (a _w). EMC for soy-melon “gari” ranged between 0.022 and 0.320 kgkg^-1(db) within the temperature range of 20 and 40^oC; while those of un-enriched (control) “gari” ranged between 0.054 and 0.335 kgkg^-1(db). The GAB monolayer moisture values (M_o) were 0.044, 0.032 and 0.023 kgkg ^-1(db) at 20, 30, and 40^oC respectively for soy-melon “gari”; while for the control “gari” samples, they were 0.080, 0.059, and 0.050 kgkg^-1 (db). The ‘Mean relative percent modulus’ (E%) values were 9.45, 7.37, and 9.61% at 20, 30 and 40^oC respectively for soy-melon “gari” samples; while for the control samples they were 3.76, 2.48, and 2.04%. The RSS values ranged from 0.0002 to 0.0008 for soy- melon gari while they ranged from 0.0001 to 0.0004 for the un-enriched gari at temperature between 20 and 40^oC. All the E% values were below 10%. These showed that there was perfect fitness between the experimental moisture sorption and the predicted GAB sorption. However, the values for un-enriched (control) “gari” samples were consistently lower than those of the enriched gari showing that GAB model could be used to predict the moisture equilibrium of control “gari” samples better than those of soy-melon “gari” at the range of water activities used in this study.

Key words: Soy-melon “gari”, supplementation, EMC, sorption isotherm.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (6), pp. 001-004, June, 2020. © International Scholars Journals

Full Length Research Paper

Effect of dry and wet milling processing techniques on the nutrient composition and organoleptic attributes of fermented yellow maize (Zea mays)

Grace, T. O. Otitoju

Department of Home Science Nutrition and Dietetics, University of Nigeria, Nsukka. E-mail: [email protected].

Accepted 09 January 2020

Abstract

The Study compared the chemical composition and sensory attributes of fermented yellow maize (Zea mays) processed by two methods. The grains were divided into two equal portions and fermented for 48 h. One portion was drained, sun -dried, dry-milled and subdivided into two equal parts: one was unsieved-dried-milled flour (UDM) and the other was sieved-dried-milled flour (SDM). The second portion of the grains was drained, wet-milled and subdivided into two equal parts unsieved-wet-milled flour (UWM) and sieved-wet-milled flour (SWM). The flours of UDM, SDM, UWM and SWM were analyzed for crude protein, crude fat, carbohydrate, crude fibre and ash. Gruels were prepared from the flour samples and their organoleptic attributes were tested for colour, texture, flavour and general acceptability. The nutrient content of UDM and SDM flour were significantly higher than the UWM and SWM in terms of protein, fat, ash and fibre contents. There was no significant difference in the carbohydrate levels based on the processing techniques used. Organoleptic attributes of gruels also showed no significant difference for SDM, UWM, and SWM. However, the effect of dry-milling without sieving seems to offer more benefits in conserving and improving the proximate (nutrient) levels of fermented maize – ‘ogi’.

Key words: Nutrient composition, fermented maize, organoleptic attributes.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (6), pp. 001-006, June, 2020. © International Scholars Journals

Full Length Research Paper

Evaluation of mineral content and functional properties of fermented maize (Generic and specific) flour blended with bambara groundnut (Vigna subterranean L)

T. I. Mbata^1,3*, M. J. Ikenebomeh² and S. Ezeibe³

¹Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.

²Department of Microbiology, University of Benin, Benin City, Nigeria.

³Department of Microbiology, Federal Polytechnic, Nekede, Owerri, Nigeria.

Accepted 10 February, 2020

Abstract

The mineral content, essential amino acids and selected functional properties of composite blend of maize flour (MF) and boiled bambara groundnut flour (BGF) in the ratio 70:30 w/w were investigated using standard processing technique. Results obtained showed that maize flour blended with 30% bambara groundnut in addition to germination significantly improved the mineral and amino acids profile of the composite blend. Functional properties (bulk density, water absorption capacity and foam capacity) were also affected by fermentation, which significantly lowered the water absorption capacity and bulk density increased the foam capacity of bambara-maize‘ogi’. Sensory evaluation indicated that the bambara-maize‘ogi’ was generally acceptable. The application of bambara groundnut blend to traditional foods suggests a viable option for promoting the nutritional qualities of Africa maize-based traditional foods with acceptable cooking qualities.

Key words: Fermented maize flour, bambara groundnut, mineral content, functional properties.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (5), pp. 001-007, May, 2020. © International Scholars Journals

Full Length Research Paper

Microbiological and physicochemical analysis of different UHT milks available in market

Ammara Hassan¹*, Imran Amjad² and Shahid Mahmood¹

¹Applied Chemistry Research Centre, Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan

²Reaearch and Development Department, Haleebfoods (Pvt) Ltd, Lahore, Pakistan

Accepted 14 March, 2020

Abstract

The aim of the study was to diagnose physiochemical, microbiological, sensorial changes and to differentiate the milk collection systems of the commercial milk market competitor during storage of 12 weeks. The parameters used for physicochemical analysis are; sedimentation, solids non fats (SNF), fat and protein %, total titratable acidity and pH and for microbiological analysis; total plate, coliform, Bacillus cereus and Bacillus subtilus, Escherichia coli and spore forming bacterial count were determined. Colour, taste and aroma were observed during storage. The results strongly reflect an increase in sedimentation value with the ice mixing or dilution before processing which disturbed the salt balance, protein charges and natural emulsion. There was increase in acidity and sedimentation of milk but pH, % of fat contents, SNF (solids non fats) and proteins decreased during storage. The negative changes occurred in colour, aroma and flavor with reference to these physiochemical changes. Microbial counts for coliforms (e.g. E. coli), B. cereus, B. subtilis and heat resistant spores forming bacteria were zero. These all factors collectively limited the shelf life of UHT (ultra-high temperature) milk.

Key words: Physiochemical, microbiological, sensorial changes, heat resistant spores forming bacteria, UHT milk.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (5), pp. 001-006, May, 2020. © International Scholars Journals

Full Length Research Paper

A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana

Wisdom Wardy, Firibu Kwesi Saalia, Matilda Steiner-Asiedu^*, Agnes S. Budu and Samuel Sefa-Dedeh

Department of Nutrition and Food Science, University of Ghana, Box LG 134, Legon – Accra, Ghana.

Accepted 11 February, 2020

Abstract

The role of fruits and fruit juices in nutrition and health cannot be overemphasized. And as consumers look for better quality of fruits with regard to certain characteristics, new varieties are coming up to meet demand. It is against this background that this present study was carried out to assess the quality of MD2 pineapple variety with respect to the other varieties on the Ghanaian market. This study examined the physical, chemical and sensory quality of the MD2 pineapple variety compared to those of the sugarloaf and the smooth cayenne varieties on the Ghanaian market. Sugarloaf had the highest juice volume of 205.72ml/kg fruit, followed by MD2 (134-191) with smooth cayenne having the smallest volume. These differences were statistically significant, p<0.05. There were no significant flavor differences (p> 0.05); although there were significant differences (p< 0.05) in the overall preference for fruit juices which indicated that MD2 was most preferred pineapple fruit. MD2 compares very well with pineapple varieties already on the Ghanaian market. Its cultivation in Ghana has potential both for the local and international market and should be encouraged.

Key words: Fruit, pineapple, MD2, sensory evaluation, chemical attributes, fruit juice.