Open Access Original Research Article

Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

O. Akinjayeju, A. O. Badrudeen, M. Q. Soretire

Asian Food Science Journal, Page 10-23
DOI: 10.9734/afsj/2020/v17i230186

This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeeled (UUF), and sliced, unpeeled and soaked in boiled water (100°C) for 10 mins (UBF). Slices were dried at 65 ±1.5°C until constant weight was obtained and milled into flour (< 212 µm) using a grinding mill. Flours were evaluated for anti-nutritional, minerals and amino acid contents and protein quality indices. Dumplings prepared from flours were evaluated for sensory parameters. There were significant (P = .05) differences among flours for most properties evaluated, and for most sensory parameters of dumplings. Minerals, mineral-mineral ratios and anti-nutritional contents were significantly (P = .05) higher in unpeeled flours than peeled flours, but anti-nutrients and phytate-mineral molar ratios 0.013-0.016(Ca), .059-0.062(Fe) and 0.098-0.121(Zn) were within acceptable thresholds. Essential amino acids were slightly lower in unpeeled flours than peeled flours, but flour from unpeeled unblanched sample (UUF) was slightly higher in leucine, valine and isoleucine compared to other samples, with values of 6.47, 4.10 and 3.25mg/100g protein respectively. Protein quality indices were 54-66%, 1.52-2.22, 47-60.7% and 4.19-6.07 for EAAI, PER, BV and NI respectively, with samples PUF and UUF having highest and sample (UUF) having 59%, 2.22, 53% and 4.19 respectively. All dumpling samples had high acceptability mean scores (6-7) for most sensory parameters, while flour sample from unpeeled, unblanched matured green plantain (UUF) produced dough meal with high consumer acceptability and nutritional quality.

Open Access Original Research Article

Effect of Fortification Breadsticks with Milk Thistle Seeds Powder on Chemical and Nutritional Properties

G. S. El- Hadidy, Eman A. Yousef, A. S. Abd El- Sattar

Asian Food Science Journal, Page 1-9
DOI: 10.9734/afsj/2020/v17i230187

This work aim to verify the importance of milk thistle seed powder (MTSP) as a medicinal plant and effect of fortification wheat flour (WF) with MTSP on chemical and nutritional properties. Therefore, the chemical composition such as ether extract, dietary fiber, crude protein, vitamin C, amino acids and minerals contents were determined. Also, the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Furthermore, the possibility to use MTSP in bread sticks preparation, where the use of MTSP as replacer of WF at different extents (4, 8 and 12%) to prepare bread sticks rich in protein and minerals, as well as organoleptic evaluation of prepared bread sticks were investigated. Results indicated that MTSP have high amount of protein (25%), ether extract (25.56%), crude fiber (29.68%), minerals content (4.55%), vitamin C (4.59 mg∕g), flavonoids (20,65 mg/g), and phenolic compounds (40.33 mg as Gallic /g) (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry. The indispensable and dispensable amino acids are more abundant in MTSP protein. Sensorial evaluation of the obtained products indicated that successful replacement was 4, 8 and 12% of MTSP. So, it could be recommended to use the investigated plant seeds in bread sticks production for its nutritional concept and antioxidative effects. Finally, the use of inexpensive available natural sources of bioactive material and incorporated to our low-cost foods for treatment or protection of our widespread disease is innovated road to produce low price therapeutic foods available to wide levels of our people.   

Open Access Original Research Article

In-vitro Anticancer and Antioxidant Activity of Green Coffee Beans Extract

Dileep Polamuri, CH. Grace Valentina, R. Suresh, Aminul Islam

Asian Food Science Journal, Page 24-35
DOI: 10.9734/afsj/2020/v17i230188

The main objective of this article is to analyze the efficacy of polyphonic compounds, especially Chlorogenic Acid in anti-obesity and anticancer. Overweight and obesity became severe global health issues in all sex and age groups respectively according to WHO, this is the significant risk factors for several chronic illnesses this is increasing from recent decades, due to lifestyle changes intake of food lack of proper healthcare particularly in urban communities. According to the India Council of Medical Research (ICMR), more than 1300 Indians die every day due to cancer, especially Basal cell carcinoma (BCC), squamous cell carcinoma (SCC) and malignant melanoma are primary skin cancers. This research aims to help anti-obese and anticancer by providing health benefits of green Coffee. The ethnobotanical study proved that green coffee beans of Coffee Robusta variety have significant medicinal properties, which are essential for the human diet. In vitro results showed that high free radical scavenging activity with IC50 towards DPPH 30.99µg/mL ABTS0.83 µg/mL, Alpha-amylase 31.75 µg/mL, MTT assay 101.26 µg/mL and Anti-obesity activity 33.34 µg/mL respectively. In conclusion, more in vivo and in vitro experimental studies are required to understand the full use of the extract in the prevention of lethal diseases.

Open Access Original Research Article

Effects of Packaging Materials on Sensory Quality and Vitamin A Retention in Chin-Chin from Orange Fleshed Sweet Potato [Ipomoea batatas L. (Lam)] and Red Bambara Groundnut [Vigna subterranean (L) Verdc.] Flour Blend

A. A. Obomeghei, P. A. Ebabhamiegbebho

Asian Food Science Journal, Page 36-42
DOI: 10.9734/afsj/2020/v17i230189

Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vitamin A contents of the chin-chin were analyzed using standard methods. Storage stability test of β-carotene and vitamin A retention were investigated using plastic bottles, high and low densities polyethylene packaging materials at ambient conditions (29.95±5.00°C, relative humidity 68.32±3.55%). The total vitamin A µgRAE retention in the chin-chin was estimated every week for four weeks and after twelve months. Moisture was least absorbed by chin-chin packaged in plastic bottles. The Vitamin A retentions were about 80 percent, 74 percent and 72 percent for plastic bottles, high density polyethylene and low density polyethylene, respectively after twelve months of storage. Texture, taste and overall acceptability were better retained when packaged in either plastic bottles or high density polyethylene. The chin-chin produced was able to store for up to twelve months when packaged in plastic bottles or high density polyethylene.

Open Access Original Research Article

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Gboyega O. Oyeleke, Stephen G. Olawale, Funmilola D. Ajao, Mudasiru A. Salam, Matthew M. Oluwasina

Asian Food Science Journal, Page 43-49
DOI: 10.9734/afsj/2020/v17i230190

Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by Gas Liquid Chromatographic (GLC) method. The results of the physicochemical properties gave the followings: Specific gravity (0.87±0.04 g/cm3), refractive index (1.46±0.02 at 30°C), viscosity (53.12±0.08 mpal/sec), acid value (69.17±0.12 mg/g), peroxide value (1.86±0.02 meg O2/kg), saponification value (81.59±0.18 mg/g), iodine value (41.78±0.04 mg/100 g) and unsaponifiable matter (1.61±0.02%). The antioxidant analysis gave 2,2diphenyl picryl-1-hydrazyl radical scavenging capacity (DPPH) as (62.13±0.13%), ferric reducing antioxidant power (FRAP) (0.63±0.01%) and phenols (0.63±0.01%). The extracted oil was found to contain 64% saturated, 32% unsaturated and 4% polyunsaturated fatty acids. Margaric (23.74 g/100 g) and erucic acids (11.35 g/100 g) were the main saturated and unsaturated fatty acids, respectively in the seed oil. The overall results revealed that Allamanda cathartica seed oil is a potential source of plant oil alternative to the existing sources of oils.