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Food Science & Nutrition

Olaposi R Adeleke, Oladipupo Q Adiamo, Olumide S Fawale
Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 - Bambara Groundnut White (BGW) and TVSU 146 - Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]...
January 2018: Food Science & Nutrition
Kingsley Omage, Sylvia O Omage
People do not generally eat single or individual meals; rather they eat mixed meals, consisting of two or more individual meals. These mixed meals usually have glycemic indices which differ from that of the individual food type. This study was aimed at evaluating the glycemic indices of three commonly consumed mixed meals eaten in Okada; rice and beans (test food 1), rice and plantain (test food 2), beans and plantain (test food 3). Two hundred and forty healthy subjects aged between 18 and 30 participated in this study...
January 2018: Food Science & Nutrition
Kaori Kida, Muneaki Tomotake, Hiroshi Sasako, Yoshihito Matsuda, Naomi Sasaki, Norio Yamamoto
Folic acid (FA) is an essential compound involved in important biochemical processes and is used to fortify various food products. FA in fortified acidic beverages decomposes during storage due to H+ attack. FA stability in acidic beverages is a serious problem as food fortification should guarantee labeled FA concentrations until the expiry date. In this study, we investigated the influence of ethanol (EtOH) on FA depletion using a model acidic beverage and observed that small amounts of EtOH, derived from added flavor, promoted FA depletion...
January 2018: Food Science & Nutrition
Shola G Solomon, Victor T Okomoda, Obekpa Oguche
The nutritional value of raw Jack bean meal (Canavalia ensiformis) as a partial substitute for soybeans meal was investigated in this study. Preliminary investigation on nutrient composition revealed that lysine, histidine, and phenylalanine were significantly higher in C. ensiformis seed meal compared to soybean meal. However, crude protein and other essential amino acids were significantly lower. Feeding trial was then conducted to investigate the effect of replacing about 40% soybeans meal (at 58.8% inclusion) with C...
January 2018: Food Science & Nutrition
Yoko Nakata, Chie Kohchi, Kazue Ogawa, Takeru Nakamoto, Hiroshi Yoshimura, Gen-Ichiro Soma
In this study, the effects on the maintenance of normal bloodstream by lipopolysaccharide (LPS) were investigated in the parallel-group randomized double-blind study using supplement containing Pantoea agglomerans LPS (201.5 μg/tablet as LPS). Screening was previously performed in the implementation of the study. Adult males and females with normal value to borderline (healthy subjects) in the hematologic parameters, for which reference values were given, were chosen in this study. The period of ingestion of the supplement was 3 months...
January 2018: Food Science & Nutrition
Hoang V Chuyen, Minh H Nguyen, Paul D Roach, John B Golding, Sophie E Parks
The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid-rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated...
January 2018: Food Science & Nutrition
Nii Korley Kortei, George Tawia Odamtten, Mary Obodai, Michael Wiafe-Kwagyan
The presence of fungi in our foods poses serious health risks as some genera of fungi may produce certain mycotoxins which have carcinogenic, mutagenic, teratogenic, and immunosuppressive effect on humans and animals alike. Fruitbodies of Pleurotus ostreatus were solar dried at a moisture content of 12.5 ± 0.2% and stored in polythene and polypropylene packs, gamma irradiated at doses of 0 (control), 1, 2, 3, 4, and 5 kGy at a dose rate of 1.7 kGy/hr from a Cobalt 60 source (SLL, 515, Hungary) and stored at room temperature 28-30°C for a period of 12 months...
January 2018: Food Science & Nutrition
Victoria Awuni, Martha Wunnam Alhassan, Francis Kweku Amagloh
Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter bread and vita tea bread-were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians...
January 2018: Food Science & Nutrition
Farideh Babaloo, Rashid Jamei
The use of colors in food industry is essential for the creation of new products or their improvement. As an important pigment group, anthocyanin could be used as a natural coloring pigment in foods. This study aims at exploring strategies that result in color stability of anthocyanin in pear-shaped variety of blueberry (Cornus mas-Macrocarpa). In this study, the effects of different pH values (1, 2, 3, 4) as well as various concentrations (0, 120, 240, 480, 960 mg/L) of five copigments, including tannic, caffeic, benzoic, and coumaric acids, on anthocyanin copigment complexes (ratio 1:1) were investigated...
January 2018: Food Science & Nutrition
Francisco J San José, Montserrat Collado-Fernández, Rafael López
The artichoke by-products from the canning industry are mainly used for silage, being minimally revaluated. The ways of extraction of by-products of artichoke into fiber-rich powders modify their industrial applications in biscuits, as the sensory evaluation may change compared with the reference fiber (Pea fiber, P) used with commercial biscuit. In this sensory study biscuits enriched with fiber-rich powders of artichoke (W, Ca) are compared with biscuits with the same percentage of the reference fiber (P) and control biscuits without fiber (B)...
January 2018: Food Science & Nutrition
Annalisa Romano, Paolo Masi, Silvana Cavella
Visual inspection is an important part of quality control not only for manufacturers but also for retailers and consumers. The object of this investigation was to determine fat content in sliced salami by means of image analysis. The image analysis procedure is applied to digital images of sliced Italian salami produced in 16 different salami factories (A-P). The image analysis method described in this work is nondestructive and the necessary equipment is cheap. It extracts directly interpretable parameters of fat particle morphology (e...
January 2018: Food Science & Nutrition
Monilola K Adenekan, Gbemisola J Fadimu, Lukumon A Odunmbaku, Emmanuel K Oke
In this study, the effect of different isolation techniques on the isolated proteins from pigeon pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the precipitation of proteins from pigeon pea. Proximate composition, and antinutritional and functional properties of the pigeon pea flour and the isolated proteins were measured. Data generated were statistically analyzed. The proximate composition of the water-extracted protein isolate was moisture 8.30%, protein 91.83%, fat 0...
January 2018: Food Science & Nutrition
Basiru O Ajiboye, Hussein O B Oloyede, Musa O Salawu
This study was aimed at investigating the antihyperglycemic and antidyslipidemic activity of Musa paradisiaca-based diets in alloxan-induced diabetic mellitus rats. Diabetes was induced by a single intraperitoneal injection of alloxan (150 mg/kg b.w) in 48 randomly selected rats. The rats were randomly grouped into four as follows: normal rats fed Dioscorea rotundata-based diet, diabetic control rats fed D. rotundata-based diet, diabetic rats fed D. rotundata-based diet and administered metformin (14.2 mg/kg body weight) orally per day, and diabetic rats fed M...
January 2018: Food Science & Nutrition
Rebecca R Milczarek, Rachelle D Woods, Sean I LaFond, Andrew P Breksa, John E Preece, Jenny L Smith, Ivana Sedej, Carl W Olsen, Ana M Vilches
This work aimed to characterize the sensory attributes of hot air-dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design...
January 2018: Food Science & Nutrition
Thomas F Boudreau, Gregory M Peck, Sean F O'Keefe, Amanda C Stewart
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L-1 FAN compared to 9 mg N L-1 ammonium...
January 2018: Food Science & Nutrition
Hamid Bakhshabadi, HabibOllah Mirzaei, Alireza Ghodsvali, Seid Mahdi Jafari, Aman Mohammad Ziaiifar
Application of novel technologies such as microwave and pulsed electric fields (PEF) might increase the speed and efficiency of oil extraction. In the present research, PEF (3.25 kV/cm electric field intensity and 30 pulse number) and microwave (540 W for 180 s) pretreatments were used to study the process of oil extraction from black cumin (Nigella sativa) seeds. After applying the selected pretreatments, the oil of seeds was extracted with the use of a screw press and the extraction efficiency, refractive index, oil density, color index, oxidative stability, and chemical components of oil and protein of meal were evaluated...
January 2018: Food Science & Nutrition
Poonam Singha, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased...
January 2018: Food Science & Nutrition
Kazeem K Olatoye, Gibson L Arueya
In this study, safety of novel food from aerial yam and Treculia africana, underutilized food materials with high-nutritive value and health benefits were investigated. Animal experiment involving the use of thirty (30) male albino rats was conducted for 28 days.Thereafter, rats in all groups were sacrificed and blood samples collected for biochemical analysis and hematological assay. Some vital organs were harvested and used for histological analysis. Biochemical and hematological parameters were not significantly p ≤ ...
January 2018: Food Science & Nutrition
Fataneh Hashempour-Baltork, Mohammadali Torbati, Sodeif Azadmard-Damirchi, Geoffrey P Savage
Puffed corn snacks are tasty and affordable cereal-based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined...
January 2018: Food Science & Nutrition
Courtney Wayne Simons, Clifford Hall
Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam-blanched (GSB) pinto bean flours were used to make gluten-free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared...
January 2018: Food Science & Nutrition
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