Open Access Original Research Article

Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

A. O. Ogunlade, V. O. Oyetayo, A. O. Ojokoh

Asian Food Science Journal, Page 1-8
DOI: 10.9734/AFSJ/2019/45699

The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis procera, Carica papaya, lemon juice and steep water from cereals (maize, millet, and sorghum) were used. The results of the antioxidant properties revealed that Carica papaya had the highest ferric reducing property and displayed better DPPH scavenging activity of 14.94 mg AAE/g and 10.82%, respectively, when compared with other biocoagulants. Also, the results of phytochemical screening revealed that cheese coagulated with Carica papaya displayed the highest DPPH scavenging activity (1.93%) compared with other cheese samples. Cheese coagulated with lemon juice had the highest phenol content (19.88 mgGAE/100g) and also displayed the highest ferric reducing property (10.31mg AAE/g). Cheese coagulated with steep water from millet had the highest flavonoid content (0.20 mgGAE/100g) and cheese coagulated with Calotropis procera had the highest alkaloid content (13.42 (mgGAE/100 g). Therefore, cheese produced from goat milk coagulated with Carica papaya or lemon juice may be incorporated into the daily diet because of its high phenolic content which can improve the health status of the consumers. It also possesses some natural antioxidant compounds, which can effectively scavenge free radicals.

Open Access Original Research Article

Production and Evaluation of Ready to Eat Soup Balls from Egusi, Egusi- Kirikiri, Sesame Seed and Groundnut

G. C. Omeire, N. O. Kabuo, C. O. Uchegbu, A. I. Peter-Ikechukwu, C. Amadikwa

Asian Food Science Journal, Page 1-6
DOI: 10.9734/AFSJ/2019/45926

The aim of this work is to produce ready to eat soup balls from some oil seeds. Soup balls were produced from “egusi” seeds (Citrullus vulgaris), “egusi kirikiri” seeds (Colocynthis citrullus L), sesame seeds (Sesamum indicum) and groundnut (Arachis hypogaea). The soup balls were dried to constant moisture content before packaging. The proximate composition of the soup balls were determined. The soup balls were used to prepare soups and sensory evaluation conducted. The microbial properties of the soup balls were determined after production and after twenty eight days of storage. The moisture content of the soup balls were between 4.4% to 5.5% which showed that they will maintain longer shelf- life. The protein contents though significantly different (p< 0.05) were high between 23.89% and 40.91%, which showed that the soup balls can compliment meat in soups. The overall acceptability results showed significant differences (p< 0.05) between soup balls produced from “egusi” and sesame seeds. Total viable count and fungal count of the soup balls after twenty eight days of storage were all below 106 CFU/g and no coli form was detected.

Open Access Original Research Article

Production of Pastries from Selected Banana Cultivars

O. G. Dawodu, A. K. Nwadimma, K. O. Nnoka

Asian Food Science Journal, Page 1-8
DOI: 10.9734/AFSJ/2019/45792

Banana fruit (Musa sp.) is consumed as a major source of carbohydrate for millions of people mostly in the tropics and subtropics. Worldwide, banana is the most wasted fruit; postharvest of the banana fruit records up to 40-60% loss, and this loss may be prevented by converting the green bananas to flour. This study was geared towards the need for an alternative means of flour production in the making of pastries as there exists an over-dependence of pastries made from cassava and cereals flour. Banana cultivars were processed into flour and made into pastries with sensory evaluation carried out afterwards. The sensory evaluation suggests that the pastries made; had moderately good hardness, good crispiness, good flavors, good taste, good texture, good hardness, good crispiness and good color to complement, Other sensory tests show that the pastries had good surface with a very good smell. This study shows that banana flour has the potentials to competing with flours made from common sources for the production pastries and related products.

Open Access Original Research Article

Inactivation of Antibiotic-Resistant Listeria monocytogenes Isolated from Vegetables Using 405nm Ultraviolet Laser Light

K. T. Mumuney, A. A. Farouq, R. M. Aliyu, B. A. Kabiru, H. Salisu, A. D. Ibrahim

Asian Food Science Journal, Page 1-7
DOI: 10.9734/AFSJ/2019/45711

The photo-inactivation property of light is an area of increasing interest. The invisible C region of the ultra-violet band (UVC) has been employed extensively in decontamination and sterilization processes, but the A and B (UVA, UVB) have not received such considerations. This study investigates the susceptibility of food-borne pathogen Listeria monocytogenes to selected dosages of 405nm UVA irradiation. Listeriosis ranks third in mortalities caused by food-borne bacterial pathogens. This research study focused on the inactivation of L. monocytogenes previously isolated from vegetables sold within Sokoto metropolis, Sokoto State, Nigeria.  L. monocytogenes was exposed to different irradiations of doses of 90uWcm-2, 120uWcm-2, 150uWcm-2, 180uWcm-2, and 210uWcm-2, at durations of 10, 20, 30, 40, and 50 minutes. The results showed that 210uWcm-2 irradiation for 30 minutes was effective in completely inactivating the bacteria. Partial inactivation was observed at 150uWcm-2 and 180uWcm-2. The research study lends support to the potentials of photo-inactivation mechanisms as viable alternatives to established processes utilized in food industries, hospital, medical environments, etc., for disinfection and sterilization.

Open Access Original Research Article

Effect of Cooking Methods on the Microbial Load of Beef Collected at Different Hours in Ekpoma Town Market

P. I. Okoh, A. S. Adelani, T. A. Salau

Asian Food Science Journal, Page 1-5
DOI: 10.9734/AFSJ/2019/45643

A study on the effect of cooking methods on the microbial load of beef collected at different hours of the day in Ekpoma town market was conducted. Meat samples were purchased at 8am, 1pm and 5pm from the market and taken to the laboratory for microbial load analysis. Another portion of the meat was subjected to three cooking methods (boiling, broiling and roasting) and microbial load analysed in a completely randomized design (CRD. Results from the study showed that mean microbial load of beef collected at 8am were significantly (P< 0.05) less compared with those collected at 1pm and 5pm, an indication that microbial load increase as meat stays for longer hours of the day in the market. While boiling cooking method significantly (P< 0.05) reduced the microbial loads of beef compared with broiling and roasting, an indication that cooking// meat with water reduced microorganisms more. Thus, beef meat should be purchased in the early hours of the day (7am-9am) from the market and boiling cooking method should be implored by home consumers when cooking meat.