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Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review
Issue:
Volume 9, Issue 5, September 2021
Pages:
113-116
Received:
2 September 2021
Accepted:
17 September 2021
Published:
26 September 2021
Abstract: Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.
Abstract: Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of micr...
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Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia
Dekamo Fiseha Lomiso,
Gezahegn Nigussie,
Engida Dessalegn
Issue:
Volume 9, Issue 5, September 2021
Pages:
117-123
Received:
11 August 2021
Accepted:
26 August 2021
Published:
27 September 2021
Abstract: The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined by AOAC method. pH was determined by digital pH meter. HMF and honey color were determined by using spectrophotometer. The free acidity was quantified by titration method. Total reducing sugar and sucrose contents were determined by Lane and Enyon method. There was significant variation (p < 0.05) observed between honey samples. The result revealed that S2 and S6 honey samples contained the highest ash (0.3 ± 0.02 and 0.3 ± 0.04 g/100g, respectively), free acidity (39 ± 1.4 and 41 ± 1.4 meq/kg, respectively) and electrical conductivity (0.68 ± 0.08 and 0.67 ± 0.04 mS/cm, respectively) than other honey samples. The honey samples S7 and S8 had highest moisture content (22.5 ± 1.4 and 21.2 ± 1.7 g/100g, respectively) and honey color (124 ± 0.5 and 123 ± 2.1 mm Pfund scale, respectively) than other honey samples. The honey sample S5 (4 ± 0.2), S6 (4 ± 0.2), and S9 (4.2 ± 0.4) had highest pH value. In addition, the result showed that S9 contained highest HMF content (17.1 ± 2 mg/kg). Furthermore, honey sample S1 (69.7 ± 1 g/100g) and S4 (70.2 ± 1) contained the highest total reducing sugar. Finally, the result showed that honey sample S8 had highest sucrose content (5.17 ± 0.8 g/100g). Results obtained in this study, indicated that tested honey samples produced in Chena district are good for national as well as international market. More research should be conducted on the storage effect of honey to evaluate its safety for human consumption.
Abstract: The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined ...
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Nutritional Evaluation of the Leaf Meal of Gongronema latifolia
Issue:
Volume 9, Issue 5, September 2021
Pages:
124-130
Received:
24 July 2021
Accepted:
16 August 2021
Published:
12 October 2021
Abstract: Background: The leaves of G. latifolia have long been employed in ethnomedical practices, and as food additive among the local populations in Nigeria. This study was carried out to evaluate the nutritive value of G. latifolia through the proximate, mineral and phytochemical analysis of G. latifolia leaf meal (GLLM), as well as analysis of amino acid profile of GLLM protein. Methods: Standard analytical procedures were employed for proximate, mineral and phytochemical analysis of GLLM, and amino acid analysis of GLLM protein. Results: Values obtained for proximate fractions on dry matter basis were: crude protein, 14.25%; Ether extract, 2.84%; and Ash, 6.26%. Others included Crude Fiber, 2.84%; Nitrogen free extractive, 60.39%, and Metabolizable energy, 2903.41Kcal/kg. The concentrations (mg/100g) of the five minerals investigated were Calcium, 10.80; Magnesium, 45.0; Potassium, 486.0; Sodium, 3.86, and Phosphorus, 395.0. Amino acid analysis of the leaf meal protein of the plant revealed that it contains nutritionally important essential and non-essential amino acids in concentrations that compare favorably with standard provisional requirement pattern: The total amino acids (TAA) content was 66.38g/100g protein; Total Essential amino acid (TEAA) with histidine was 32.53g/100g protein; Total Non-essential Amino acid (TNEAA) was 33.85g/100g protein; Percentage Total Essential Amino acid with Histidine was 49.01 protein; Percentage Essential Amino acid without Histidine recorded 45.71g/100g protein; Percentage Total Non-essential Amino acid was 50.99g/100g protein. The amino acid scores, vis-avis standard provisional scoring pattern were: Leucine, 95.7%; Isoleucine, 85.0%; Lysine, 72.7%; Methionine + cysteine, 48.6%; Phenylalanine + Tyrosine, 115.0%; Threonine, 75.0%; Valine, 80.0% The amino acids which were in abundance relative to others were: Glutamic acid, Aspartic acid, Leucine, Arginine, Valine, Phenylalanine, Lysine, Glycine and Isoleucine with the values of 9.27, 7.75, 6.70, 4.42, 4.09, 4.01, 3.97, 3.60 and 3.39 (g/100g protein), respectively. However, the first limiting amino acid(s) recorded in its amino acid profile were the two Sulphur-containing amino acids, methionine + cystein, the sum of which scored 48.60% in the amino acid scoring system. The phytochemical factors studied and their percentage compositions wer: alkaloids, 1.03%; flavonoids, 0.37%; saponins, 0.47% and tannins 0.55%. Other phytochemicals measured (mg/100g) included Phenols, 0.17; Phytates, 0.12, and Cyanogenic glycosides, 7.07. Conclusion: The result of this study suggests that Gongronema latifolia could contribute significant nutritional benefits to human and livestock nutritional needs. However, further research is needed to ascertain specific administration regimen of GLLM or the phyto-nutrients of G. latifolia leaf extracts.
Abstract: Background: The leaves of G. latifolia have long been employed in ethnomedical practices, and as food additive among the local populations in Nigeria. This study was carried out to evaluate the nutritive value of G. latifolia through the proximate, mineral and phytochemical analysis of G. latifolia leaf meal (GLLM), as well as analysis of amino aci...
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Development of Cassava mahewu in Powder of Instantaneous Reconstitution
Elsa Maria Salvador,
Stela Emelina Da Conceição Rogério Guilengue,
Telma Dos Anjos Levi Jamisse Magaia
Issue:
Volume 9, Issue 5, September 2021
Pages:
131-138
Received:
6 July 2021
Accepted:
22 July 2021
Published:
16 October 2021
Abstract: Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (wa), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.
Abstract: Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. ...
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