Abstract: Background and Objectives: Nigeria is the one of the largest producers of cassava chips in the world but the chips that are produced is often of low quality because of inadequate and ineffective methods drying techniques used to produce those chips. This study examined the critical factors in the optimization of the drying process of cassava chips in order to address the problem of low quality often occur in locally produced chips when compared to foreign ones. Materials and Methods: In this study, response surface methodology was used to investigate the effect of 3 drying factors [temperature (53-86°C), air velocity (0.98-5.0 m sec–1) and loading density (3.32-6.68 kg m–2)] on the responses using central composite design (CCD). Process responses of the CCD recorded were moisture content, bulk density, water absorption capacity, swelling capacity, residual cyanide and color. Results: The optimum values of moisture content, bulk density, water absorption capacity, swelling capacity, residual cyanide and color were 10.22% (wet basis), 0.39 g cm–3, 4.320 cm3 g–1 sample, 2.26 g g–1 water sample, 3.78 mg kg–1 HCN sample and 0.25, respectively. Conclusion: Lower temperatures of drying minimally reduced the level of cyanide content and gave finest color to the chips. Contrariwise, higher drying temperatures reduced moisture content and bulk density of the chips. PubDate: 16 January, 2020
Abstract: Background and Objective: Garri from Cassava has cyanogenic glycoside which is seldom totally removed after processing to garri. Garri is low in protein content compare to sweet potatoes and soybean. Main objective of the following study was the supplementation of garri with soybean flour to improve the protein content of soy potato garri. Materials and Methods: The potato tubers were washed and peeled. Tubers deepening in water to exclude oxygen, addition of sodium metabisulphite in the ratio of 2 g to 100 mL were added to the water to further control enzymatic thereby retarding enzymatic browning. Grated pulp were fermented in jut bags and pan fried to produce potatoes garri with soybean flour addition. The chemical properties determined were moisture content, ash content, crude fat, crude protein, crude fibre, pH, TTA using standard the methods. Total carbohydrate determination was by difference. Functional properties determined were bulk density, swelling capacity and gelation capacity were determined using standard methods. Sensory evaluation and statistical analysis of the blends were also determined using standard methods. Results: Blend ration of 65:35 soybean and potatoes had 17.29% protein values. The functional values decreased with increase in soybean flour addition. Increase in values were observed in acidity or alkalinity (6.87-7.20). Sensory significance difference exists in all sensory qualities. Conclusion: These could help alleviates household PEM and malnutrition. PubDate: 12 February, 2020
Abstract: Background and Objectives: Mushroom recognised as a superfood due to its high nutritional status, on the contrary, it is highly perishable. Present study aims to prepare mushroom powder with various pre-treatments and its utilization in cookies. Materials and Method: Oyster mushroom (Ploretus sajor-caju) treated with pretreatments of potassium metabisulphite (KMS) and ethylene diamine tetraacetic acid (EDTA) to prevent browning. The sample exhibiting lowest browning were whey treated for different time 10, 20 and 30 min and dried to obtain mushroom powder. Developed powder was used for the enrichment of cookies. Results: Findings suggested 1% KMS treatment reduced browning intensity (BI) in comparison to other treatments (BI 0.013, 0.014 and 0.020). Whey treated mushroom (30 min) dried at 50°C for 1.5 h yielded 77.84% powder. Dried powder had 3.8% moisture and 20.3% protein. The mushroom powder incorporated in cookies at 2, 4, 6, 8 and 10%, enhanced protein and fibres content by 51 and 34% respectively. Physical properties i.e., diameter reduced from 88.2-85.00 mm, while thickness increased from 12.3-13.1 mm causing spread ratio to decrease from 7.17-6.48. Hardness measured were found to be directly influenced by mushroom powder incorporation. Conclusion: The cookies supplemented with mushroom would be a good source of protein and dietary fibre, which can be helpful in reducing malnutrition and constipation. PubDate: 12 February, 2020
Abstract: Background and Objective: There is an increasing need for biodegradable, environmentally friendly and functional food-packaging materials. In this regard, proteins obtained from agri-food industry by-products may become a promising and sustainable (less impact, valorisation) source of such materials. This work investigates the suitability of lentil protein-based films for food packaging applications. Materials and Methods: Lentil protein concentrate was extracted from lentil by-products using a procedure patented by SICA. Protein films containing different plasticisers were produced by casting after denaturation and adjusting the pH of the protein solution. The effect of plasticisers on solubility, moisture content and the mechanical and barrier properties was analyzed. Finally, migration tests were carried out. Results: Plasticiser was found to have no effect on total soluble matter, although the moisture content increased in the case of glycerol. Films plasticised with sorbitol exhibited significantly lower water vapour and oxygen permeability and were also stronger and less flexible. Migration tests complied with current legislation in the case of isooctane but exceeded the legal limits for 95% ethanol. Conclusion: The results of this study confirmed that it is possible to obtain lentil protein films with suitable properties for food packaging applications from lentil by-products. These films may become a promising component of new biodegradable and functional food-packaging systems. PubDate: 07 January, 2020
Open Access journal
[61 journals]
