Asian Food Science Journal

Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Janet O Natocho, Amos Asiimwe, Robert Mugabi, John Muyonga — Mon, 26 Aug 2024 00:00:00 +0000

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods.

Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk

Thu, 29 Aug 2024 00:00:00 +0000

Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt made from tiger nut (Cyperus esculentus L.) milk compared to various forms of cow milk. Yoghurt was produced from tiger nut milk, full cream, fat-filled, and skim milk by fermenting the milk samples at 42 °C for 8 hours, using a starter culture. A commercial brand was used as a control. The samples were analyzed for physicochemical properties, microbial content and sensory attributes using a 9-point hedonic scale. The pH values ranged from 3.97 to 4.65 for tiger nut and skim milk yoghurts, respectively, while titratable acid ranged from 0.088 to 0.095 %. The control sample had the lowest total plate and lactic acid bacteria count values of 1.361x10⁵ and 1.063 x10⁵CFU/ml, while full cream milk had the highest values of 2.123x10⁵and 1.853x10⁵CFU/ml, respectively. The identified microorganisms were Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus. Overall acceptability scores ranged from 6.88 to 7.63 for skim and full-cream yoghurt, with tiger nut yoghurt scoring 7.23. Therefore, tiger nut milk shows promise as a plant-based alternative for sustainable yoghurt production.

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat

Samson Ugochukwu. Alugwu, Thomas M. Okonkwo, Michael O Ngadi — Thu, 05 Sep 2024 00:00:00 +0000

The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cooked by baking (BK) and grilling (GR) at 170, 180 and 190 ^oC for 0, 4, 8, 12 and 16 min. The cooking yield and loss were assessed by weight changes before and after cooking, juiciness, instrumental and sensory texture changes were investigated using 3 x 2 x 5 factorial experiment in complete randomized design (CRD). Relationships between changes in instrumental and sensory textures were evaluated. The cooking yield decreased significantly (p <0.05) and ranged from 67.99% to 70.90%, while cooking losses increased significantly (p <0.05) and ranged from 28.71% to 31.48%. Cooking decreased significantly (p < 0.05) mechanical properties of juiciness from 41.65% to 24.53%, but increased significantly (p < 0.05) hardness of chicken breast meat from 6.79 N to 11.33 N. The sensory texture showed that samples cooked by BK had higher textural score of 4.72 than GR with 4.52, but both cooking methods were rated neither crispy nor soft by the panelists. It was found that instrumental texture correlated positively with sensory texture in cooked chicken breast meat while sensory texture reversed with instrumental texture with respect to cooking parameters. Considering the overall quality indices evaluated, baking is the best cooking method at 170 ^oC for 8 min.

Spatial Specificity of Antioxidant Capacity Assay in Five Varieties of (Moringa oleifera) Leaves Extracts

Oluewu, M. M, Walker, L.T, Ogutu, S., Koko, C.O — Fri, 06 Sep 2024 00:00:00 +0000

The objective of this work is to provide a comprehensive description of the average antioxidant capabilities (TEAC and FRAP) of several types of Moringa oleifera, as well as their geographical distribution and a comparative analysis across different nations. The assessment of antioxidant activity was conducted by the use of several techniques, such as ABTS radical cation, Trolox, and FRAP reagent. The antioxidant score (TEAC and FRAP) was dissolved in 80% methanol and 70% ethanol extracts from five distinct nations. The data was examined using descriptive analysis, a one-way ANOVA test, and Tukey's post hoc test. The research also established correlations between antioxidant capabilities among various types originating from different nations. The study shows that among the five countries that tested, India and Nigeria have the highest average Trolox Equivalent Antioxidant Capacity (TEAC) numbers for Moringa oleifera leaves. The other four are the USA, Haiti, and Ghana. These values represent a consistent set of environmental circumstances or agricultural practices. Ghana's variability is modest, but the average TEAC levels of the USA and Haiti are lower, suggesting a greater range of possibilities while India have the ability to serve as a dependable supplier of Moringa oleifera products that consistently display antioxidant qualities. However, the antioxidant levels in goods from Nigeria, Ghana, the USA, and Haiti vary, sourcing strategies and quality control procedures may need to be adjusted. Moringa oleifera leaves have varying antioxidant capacity across different nations, with Haiti demonstrating the greatest FRAP value and TEAC value among the countries. India has the greatest Total Equivalent Antioxidant Capacity (TEAC) value and a strong Ferric Reducing Antioxidant Power (FRAP) value, whilst Ghana exhibits a robust antioxidant profile. India and Haiti consistently provide high-quality products for general antioxidant uses, but Nigeria may need extra quality control measures or mixing with more potent sources to reach the necessary antioxidant benefits. The comprehensive score is calculated by taking the average of the TEAC and FRAP percentages. Notably, the TEAC numbers are greatly affected by the place of birth. Compared to TEAC, the place of origin has a bigger effect on the FRAP values. The geographical origin of Moringa oleifera significantly affects its capacity for reduction, displaying remarkable variances between countries like as Ghana, Haiti, India, and Tusk.