Original Research Article

STUDIES ON DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF NUTRI-CEREALS AND MILK-BASED BEVERAGE AND PORRIDGE MIX POWDER

SANGAVI GOPALAKRISHNAN, NANDHINI DEVI GANESAN

Journal of Advances in Food Science & Technology, Page 1-7

The current study focuses on the development of finger millet and milk based functional beverages. The nutri-cereals were ground into coarse flour and blended in various proportions and cocoa, cardamom were used for flavors. The prepared formulations were evaluated for physiochemical properties such as moisture content, water activity, bulk and tapped density, flow-ability and cohesiveness. Based on the results, we can deduce that the formulations has high bulk and tapped density, fair flow-ability and high cohesiveness. The sensorial acceptability was analyzed using 9 point hedonic scale. Sensorially accepted beverage mix and porridge mix received an overall acceptability score of 8.3 and 8.1. The optimized beverage and porridge mix are found to be rich in nutrition and found to fulfill 20% energy requirement of RDA.

Original Research Article

UTILIZATION OF Moringa oleifera LEAVES TO FORTIFY RICE: EFFECT ON RDA OF ADULT AND PREGNANT WOMEN

SHALINI YADAV, SUNITA MISHRA

Journal of Advances in Food Science & Technology, Page 18-25

The present study aims to utilize the staple food of over half of the world population, that is rice, which is a brilliant source of energy and good for Celiac, and fortify it with Moringa oleifera leaf caries potential to enhance and improve overall nutrient availability. Products like Ready- to- Cook (RTC) Idli and Dhokla mix were fortified with 5 and 10 % moringa leaf powder were analyzed. The proximate and nutrient composition like moisture content, ash, fibre, protein, fat and carbohydrate of rice, moringa leaf powder and fortified mixes were analyzed. The micronutrients like calcium, phosphorus, iron and vitamin C were analyzed and compared with RDA of adult and pregnant women as per % Daily Value (DV).  The elevation of % DV by1.5% and 3% in calcium, 2.5% and 3% in potassium, 5.2% and 10.4% in vitamin C and 4.2% and 9.5% (adult), 2.9% and 6.6% (pregnant women) with respect to standard sample was observed respectively with elevation of 5% and 10% fortification moringa leaf powder. To understand the storage life and suitable packaging material, products were packed in different packaging materials like Glass, Polyethylene (PE), Polypropylene (PP), aluminum laminated Polyethylene and storage life was analyzed for the period of 60 days. Parameters like weight, moisture content, water absorption capacity and overall acceptability were taken into consideration.

Original Research Article

ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR

JAMES ABIODUN ADEYANJU, GRACE OLUWATOYIN OGUNLAKIN, ADEKANMI OLUSEGUN ABIOYE, OLUBUNMI DUPE ALABI, ABIOLA ADEWALE OLOYEDE, FERANMI BOLANLE AKINOLA

Journal of Advances in Food Science & Technology, Page 26-37

The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pasting properties, mineral content and anti-nutritional factors. The biscuit produced from the resulting flour was analyzed for physical characteristics and sensory attributes. The results obtained showed that the proximate composition of the flour blend varied from 7.26-9.05 %, 7.94-8.20.12%, 6.01-7.85%, 1.05-2.16%, 1.43-2.14%, 60.38-74.64% for moisture, protein, fat, crude fibre, ash and carbohydrate respectively. The functional properties of flour ranged from 0.76 to 0.84 g/ml for bulk density, 76.50 to 84.50% for water absorption capacity, 72.00 to 82.50%, for oil absorption capacity, 1.94 to 2.63g/g for swelling capacity and 2.00 to 6.00 % for solubility index. The pasting properties of the flour varied from 2049.00- 2333.00, 1217.50-1461.50, 1134.50-1238.00 for peak velocity, trough velocity and break down velocity, respectively. The mineral composition of the flour ranged from 1.70-2.13 mg/l, 2.12-2.22 mg/l, 19.63-24.63 mg/l, 0.40-0.58 mg/l, 3.25-4.96 mg/l for calcium, sodium, magnesium, iron and potassium, respectively. The anti-nutrient content of the flour blend ranged from 0.36 to 0.44 g/kg, 0.014 to 0.14 g/kg, and 0.40 to 0.54 g/kg for phytate, oxalate, and tannin content, respectively. The physical attributes of the biscuits ranged from 13.00-17.00 g, 56.00-60.33 mm, 5.76- 6.83 mm, 8.69-10.57 for weight, diameter, thickness, and spread ratio, respectively. The sensory evaluation results of the biscuits revealed that all the biscuit samples received high ratings for all the sensory attributes evaluated. Considerable increases in crude protein, ash, and crude fibre contents observed in the flour blend are indications that biscuits made from this blend could help reduce protein-energy malnutrition.

Original Research Article

NUTRIENT COMPOSITION OF Piper umbellatum Linn LEAVES

D. E. PETERS, S. R. BARADUM, R. C. OHIRI

Journal of Advances in Food Science & Technology, Page 38-44

Piper umbellatum Linn (cowfoot) is a perennial herb or scrambling shrub that originates from tropical America, and is now widely naturalized in tropical rain forest in Africa. Piper umbellatum Linn have been used as spice and in herbal medicine for treating and managing diverse ailments. This study evaluated the nutrient composition of Piper umbellatum leaves using standard analytical methods. The outcome showed that phenyalalanine (19.54±0.06g/100g) was the major abundant essential amino acid while glutamic acid (23.47±0.03g/100g) was the major non essential amino acid. Fatty acid compositions shows 33.39 ± 078% saturated fatty acid with tricosylic acid (7.04±0.03%) as the predominant fatty acid. Monounsaturated fatty acid composition was 36.72 ± 0.66%  with Oleic acid (15.47±0.17%) as the predominant fatty acid and  poly unsaturated fatty acid having a total of 7.11 ± 0.24% with eicosatetraenoic acid (3.61 ± 0.01) being the predominant fatty acid. Vitamin composition also showed higher concentration of vitamin C (150.36±1.26mg/100g) and appreciable amount of Vitamin A (38.20±0.14IU). The result of the present study therefore revealed that Piper umbellatum Linn leaves contain substantial quantity of amino acids, vitamins and fatty acid and possess medicinal value.

Systematic Reviews

STATUS OF FOOD HANDLING PRACTICE AND ASSOCIATED FACTORS AMONG WORKERS IN PUBLIC FOOD CATERING ESTABLISHMENT, ETHIOPIA: A SYSTEMATIC REVIEW

SISAY KETEMA, MANSOOR ALI, AKHTIAR AHMED KALHORO, SHAHZAD MUNIR, MUHAMMAD ZAHID ASLAM, KAMRAN KHAN, RAMZAN AHMED NOOR, FARIHA AHSAN, BAHRUL AMIN, HAMID ALI, IKRAM ULLAH

Journal of Advances in Food Science & Technology, Page 8-17

Background: Foodborne disease is one of the most frequent and life-threatening diseases on the planet. The aim of this study is to determine food handling practice and factors associated with good food handling status among food handlers in public food catering establishments, in Ethiopia.

Methods: One hundred and fifty studies were gathered using key terms in a search web page, and finally, twelve studies were included with considering a pre-structured inquiry that addressed the desired outcome and then grouped in a table and figure.

Results: This systematic review finding revealed that the mean good food handling practice in public food catering establishments in Ethiopia is low. The predicted factors for  good food handling practices were included as educational status, experience, training, regular medical checkups, knowledge of the foodborne disease, absence of adequate supervision, lack of clean water, and maintain good hygiene in the workplace played a significant role to keep good food handling practice in Ethiopia.

Conclusion: It is suggested that food catering establishments are the main source of food-borne disease. Therefore, massive food catering establishment owners and food inspection authority should give better emphasis with designing necessary strategies to improve food hygiene and safety concerns in the countries.