Asian Food Science Journal <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> <p style="text-align: justify;">Every volume of this journal will consist of 4&nbsp;issues. Every issue will consist of minimum 5 papers. Each issue will be running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and scope is not confined by boundary of any country or region.</p> en-US (Asian Food Science Journal) (Asian Food Science Journal) Thu, 09 Sep 2021 08:18:01 +0000 OJS 60 Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours <p><strong>Aim:</strong> The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread.</p> <p><strong>Methodology:</strong> Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2<sup>o</sup>C), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65<sup>o</sup>C, 4 h), milled and sieved (&lt;250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined.</p> <p><strong>Results:</strong> Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (<em>p</em>&lt;0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability.</p> B. E. Alabi, J. A. Adejuyitan, V. F. Abioye ##submission.copyrightStatement## Thu, 09 Sep 2021 08:18:40 +0000 Microbiological Quality of Tomatoes (Solanum lycopersicum L.) Sold in the Markets of Korhogo (Côte d’Ivoire) <p><strong>Aims: </strong>The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (<em>Solanum lycopersicum</em> L.) sold on the markets of the city of Korhogo.</p> <p><strong>Place and Duration of Study:</strong> The analyses were carried out at the microbiology laboratory of Peleforo Gon Coulibaly University during the months of October, November and December 2020.</p> <p><strong>Methodology:</strong> Germs such as molds, yeasts, mesophilic aerobic germs, total coliforms, <em>Staphylococcus aureus</em>, <em>Escherichia coli</em> and <em>Clostridium</em> were tested and enumerated on 40 tomato samples from the markets of Haoussabougou, Koko, Sinistré and the big market according to conventional microbiology methods.</p> <p><strong>Results:</strong> The average loads of molds and yeasts range from 1.2x10<sup>4</sup> to 6x10<sup>5</sup> CFU/g. The average loads of mesophilic aerobic germs vary from 2.3x10<sup>4</sup> to 2.3x10<sup>5</sup> CFU/g. The highest loads recorded for <em>Staphylococcus aureus</em> and total coliforms were 3.1x10<sup>4</sup> CFU/g and 1.5x10<sup>4</sup> CFU/g respectively. <em>Escherichia coli</em> (4x10<sup>1</sup> CFU/g) was isolated only from tomatoes collected in Haoussabougou. As for the <em>Clostridium</em> genus, it was not detected on all the tomatoes analyzed.</p> <p><strong>Conclusion:</strong> In general, the microbial loads of the analyzed samples are higher than the accepted norm. Thus, the tomatoes sold on the markets of the city of Korhogo have an unsatisfactory microbiological quality. It is advisable to clean, disinfect and rinse these tomatoes carefully with drinking water before consuming them raw.</p> Yao Konan Mathurin, Kambire Ollo, Yoro Thierry Dezay, Traore Safiatou, Rose Koffi-Nevry ##submission.copyrightStatement## Thu, 09 Sep 2021 00:00:00 +0000 Pathogenic and Spoilage Causing Microorganisms Associated with Traditional Seafood Product Jaadi Manufactured in Southern and Western Coastal Belt of Sri Lanka <p><strong>Aims:</strong> The objective of this study was to investigate on microbial related food safety issues and microorganisms associated with the production of Sri Lankan traditional seafood <em>Jaadi.</em></p> <p><strong>Place and Duration of Study:</strong> Food Technology Section, Industrial Technology Institute, Colombo, Sri Lanka, between December 2013 to April 2016.</p> <p><strong>Methodology:</strong> Seven <em>Jaadi</em> processing centers along the Southern and Western coastal belt of Sri Lanka were evaluated for its compliance to food safety, in terms of environment, processing techniques, hygiene and sanitation, physiochemical and microbiological quality of the final product.&nbsp;</p> <p>Samples drawn from all sites were analyzed for its water activity, salt content, pH and microbiological quality.&nbsp; Microorganisms associated with <em>Jaadi</em> production were isolated in selective media, followed by phenotypical, biochemical and molecular biological characterization.</p> <p><strong>Results:</strong> The pH, water activity and salt content of <em>Jaadi </em>samples ranged between 3.60-5.85, 0.73-0.82 and 24.82-40.47%, respectively. Thirteen bacterial strains and one fungal strain detected were strains found to be responsible for human pathogenesis and food spoilage. These include,&nbsp; <em>Bacillus cereus</em> strain I (MN726935.1), <em>Bacillus cereus</em> strain II (MN901259.1), <em>Bacillus haikouensis</em> strain I (MN901262.1), <em>Bacillus haikouensis</em> strain II (MN726976.1), <em>Bacillus licheniformis</em> (MN726987.1), <em>Acinetobacter baumannii</em> (MN901499.1), <em>Bacillus</em> pumilus strain I (MN901264.1), <em>Bacillus pumilus</em>&nbsp; strain II (MN901263.1), <em>Bacillus paralicheniformis</em> (MN901167.1), <em>Bacillus thuringiensis</em> strain I (MN901165.1), <em>Bacillus thuringiensis</em> strain II (MN901257.1), <em>Bacillus cereus</em> (MN901161.1), <em>Staphylococcus saprophyticus </em>(MN901156.1) and <em>Trichoderma longibrachiatum</em> (MN907169.1).&nbsp; Presence of such organisms clearly proclaims the poor hygienic practices and risks related to food safety in this traditional processing technology.</p> <p><strong>Conclusion:</strong> <em>Jaadi </em>processing facilities of Southern and Western coastal belt of Sri Lanka needs scientific and technical knowledge to upgrade their processing in order to assure food safety and product quality.</p> Divisekera Mudiyanselage Wasundara Devanmini Divisekera, Samantha Sanath Kumara Madage, Thalawaththe Muhandiramlage Dilini Ayesha Jayawardana, Warnakulasuriyawadumesthrige Uditha Darshana Medis, Ramasinghe Kurunegala Pathiranage Nadeesha Indunil, Jaanaki Gooneratne ##submission.copyrightStatement## Sat, 11 Sep 2021 00:00:00 +0000 Anti-Acetylcholinesterase Activity of Commercially Important Ceylon Black Tea (Camellia sinensis L.) Grades Belonging to Different Elevations: Potential Natural Product for Type 3 Diabetes Management? <p><strong>Aims: </strong>Sri Lankan tea which is known as the Ceylon tea is the world’s finest tea. Currently Sri Lanka remains as the second main black tea (BT) exporter and the main orthodox BT exporter in the world. Although several pharmacological activities of Ceylon tea have been reported, its anti-acetylcholinesterase (AChE) activity which has a direct relationship with the management of Alzheimer's disease or type 3 diabetes has not reported to date. Further, there are no comprehensive studies on anti-AChE activity of tea world over. Present study evaluated anti-AChE activity of commercially important Ceylon BT grades belonging to different elevations.</p> <p><strong>Methodology:</strong> Freeze dried hot water extracts of Broken Orange Pekoe Fannings (BOPF), Orange Pekoe (OP) and Dust No.1 BT grades from low, mid and high grown elevations and a Ceylon green tea sample collected from the local market were studied for anti-AChE activity using 96 well micro plate-based assay (n=3 each).</p> <p><strong>Results:</strong> Results showed that all tested Ceylon tea had anti-AChE activity with varying degrees of potentials in a dose dependent manner. The mean IC<sub>50 </sub>values of BOPF, OP and Dust No. 1 tea grades at different elevations varied from 499.61±10.95 - 569.19±5.78, 598.80±24.95 - 677.81±6.61 and 509.44±3.81 - 621.39±3.29 µg/mL respectively. Interestingly, observed anti-AChE activity of black tea showed significant differences (P&lt; 0.05) among elevations. The order of potency of BOPF, OP and Dust No:1 BT for anti-AChE activity at different elevations was low grown&gt;high grown=mid grown, high grown=low grown&gt;mid grown and mid grown&gt;low grown&gt;high grown respectively. Anti-AChE activity of Ceylon green (433.96 ± 5.95 µg/mL) tea was significantly high (P&lt;0.05) compared to the tested BT and activities of all Ceylon tea were moderate compared to the reference standard Galantamine (IC<sub>50</sub>:2.52±0.17 µg/mL).</p> <p><strong>Conclusion:</strong> It is concluded that selected Ceylon BT grades had varying levels of anti-AChE activity and it varied with the elevations.</p> Walimuni Kanchana Subhashini Mendis Abeysekera, Wanigasekara Daya Ratnasooriya, Walimuni Prabhashini Kaushalya Mendis Abeysekera, Galbada Arachchige Sirimal Premakumara ##submission.copyrightStatement## Sat, 11 Sep 2021 00:00:00 +0000 Preparation of Herbal Products (Brahmi, Ashwagandha and Curcumin) Using Plant Extract to Cure Dementia Patients <p>Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are several type of material that is used for preparation of product. Nutritional and medicinal qualities of product can be enriched by addition of ingredients such as herbal and medicinal plant extract. Herbal inclusion not only gives medicinal qualities but can also give new flavor to the product. Brahmi, Ashwagandha and curcumin is valued herbs are used in ayurveda medicine and such was used and cultivated from long periods in India. It possess therapeutic value against a large number of ailments such as brain/Dementia diseases, asthma, inflammation, arthritis rheumatism, tuberculosis, infections, fever, diseases including cancer. Brahmi, Ashwagandha and curcumin powder was incorporated directly with other ingredients of Product. It is helpful in curing the Dementia disease. It decreases anxiety and boosts mood and also has anti-aging power. The result of the analysis and test show that the incorporation of Brahmi, Ashwagandha and curcumin is found to be most acceptable to obtain herbal product with improved nutritional quality and satisfactory sensory attributes. In present study the efforts are made towards the nourishment of herbal product with herbal extract. All three members of panelist were given average score between 7 to 8 points for flavor, color, body &amp; texture and Overall acceptability and with all parameters and shelf life of herbal product was found 30 days.</p> Shreya Verma, Sunita Mishra ##submission.copyrightStatement## Thu, 23 Sep 2021 00:00:00 +0000 Oats: Its Biologically Active Compounds as Functional Food Source <p>Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration.</p> Yamini Bhatt, Hemlata Pandey ##submission.copyrightStatement## Tue, 14 Sep 2021 00:00:00 +0000