ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling. One batch was kept at room tem...
ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying and milling; steam blanching, wet-milling, filtration, and fermentation; fermentation, wet-milling and filtration. After, a preliminary study to evaluate the antinutritional factors at different interv...
Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used as the control sample, since this combination formed the best dough nee...
ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were analyzed at intervals of 1 h for 5 h for the short set yoghurt and at intervals...
ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that whereas some parameters analyzed va...
ABSTRACT The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits we...
ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second portion was further divided into four parts and steam blanched at 100oC for 2, 4, 6 and 8 minutes, respectively. After blanching, each part was also oven dried at 50oC for 10 hours. Each dried sample was milled into flour. The third portion was wet milled (1:2 leaf: water, w/v), filtered and the filtrate was pasteurized at 65oC for 30 min...
ABSTRACT Undamaged and uninfested maize grains were hand picked, packaged in moisture proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were weighed into prepared containers. Each set of maize was infested with 200 live maize weevils (Sitophilus zeamais). The weevils were reared on whole maize at room temperature inside a plastic bucket covered with muslin cloth. Graded levels (0 to 10%) of coarsely ground spices Monodora myris...
ABSTRACT Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the products. Bioassay study was carried out on albino rats to determine the effect of treatment on blood sugar level, haemoglobin, cholesterol, liver and kidney function. From the results, fermented juice and powder fr...
Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for 10 days at 4ᵒC. Physicochemical and microbial (acidity, pH, total solids, solids not fat, ash, protein, Fat, lactose, moisture, crude fiber, synere...
ABSTRACT Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation, characterization and identification of the LAB and yeasts responsible for Fura fermentation was carried out using physiological methods. A brief su...
ABSTRACT Oryza glaberrima is a local rice variety that is native to West Africa. Its tough texture androbustness produces milled rice with a large quantity of broken grains when dehusked (polished) accounting for the huge gap in quality. Consequently, imported rice is much more consumed inGhana than locally cultivated and milled rice. The objective of this study was to add value tolocal rice by developing and characterizing a rice-based baby food from low grade locally milledand parboiled ri...
ABSTRACT Rice production in Ghana is faced with the major challenge of low patronage. This is due to its poor physical and sensory quality rendering it ‘low grade’ rice. Among the many local varieties of rice in Ghana, Viwonor is perceived to be a low grade rice whereas Jasmine 85 a high grade. Large quantities of rice are imported to address the issue of quality and quantity gap. Protein energy malnutrition (PEM) is a serious nutritional problem facing many countries including Ghana. Co...
The present investigation was carried out in the Department of Food Science and Nutrition at Mangalore University, Konaje, Mangalore (Karnataka) during 2017-18. To develop quality composite flour, ingredients like; whole wheat (Triticum aestivum), little millet (Panicum sumatrense), moth bean (Vigna aconitifolia) and mango ginger (Curcuma amada) were used. The samples were divided into two categories i.e. batch 1 consisting of washed and sundried whole wheat, little millet, moth bean and mang...
ABSTRACT Malnutrition among children is still prevalent in most part of Ghana. This is very common in the rural regions of the country where cereal flour is the main source of complementary food for infants. In light of that, legumes such as cowpeas and peanuts are used to enrich the quality of complementary foods to improve child nutrition. Utilization of legumes in complementary feeding come with shortfalls such as the presence of nutritional inhibitors. In this regard, different processin...