Open Access Short Research Article

Physico-chemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

Oluyemisi Elizabeth Adelakun, Omotayo Tijesuni Taiwo

Asian Food Science Journal, Page 1-8
DOI: 10.9734/afsj/2020/v14i230123

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physico-chemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physico-chemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

Open Access Original Research Article

Characterization of Pedah Patin Jambal Based on Soaking Time in Salt Solution

Ajrin Kariim, Eddy Afrianto, Rusky Intan Pratama, Iis Rostini

Asian Food Science Journal, Page 20-26
DOI: 10.9734/afsj/2020/v14i230125

Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasius djambal) as the ingredient for making pedah is to add to the product variant, besides that the djambal pangasius has thick flesh, the texture is thick, dense and compact, and has a savory and juicy flavor compared to other types of catfish. The purpose of this study is to get a long time to soak the right salt to produce jambal pause products with the best characteristics. The method used is an experimental method consisting of three treatments, namely the soaking time of salt solution 12 hours, 24 hours, and 36 hours tested organoleptically by 20 semi-trained panelists. The fermentation results were observed for appearance, aroma, taste, and texture parameters and then added with water content test, and salt content. Data from the test results were analyzed using the Friedman statistical test, and decision making using the Bayes test. The results showed that the saline immersion time had a significant effect on the taste of catfish. Based on Bayes' decision-making method, the 24- hour immersion treatment resulted in the product of patchy pangasius with the best characteristics of the panelists.

Open Access Original Research Article

Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

Donald I. Ifediba, Helen I. Egbuna

Asian Food Science Journal, Page 27-35
DOI: 10.9734/afsj/2020/v14i230126

Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made  from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.

Open Access Original Research Article

Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia

Wasiu Awoyale, Robert Asiedu, William K. C. Kawalawu, Adebayo Abass, Busie Maziya-Dixon, Abibatu Kromah, Michael Edet, Suba Mulbah

Asian Food Science Journal, Page 36-52
DOI: 10.9734/afsj/2020/v14i230128

Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers.

Open Access Review Article

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, A. A. Oladejo

Asian Food Science Journal, Page 9-19
DOI: 10.9734/afsj/2020/v14i230124

Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals.