Followed Journals
Journal you Follow: 0
Sign Up to follow journals, search in your chosen journals and, optionally, receive Email Alerts when new issues of your Followed Journals are published.
Already have an account? Sign In to see the journals you follow.
Similar Journals
Journal Cover
Asian Food Science Journal
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2581-7752
Published by SCIENCEDOMAIN international Homepage  [66 journals]
  • Effect of Processing Methods on the Physicochemical, Antinutrient and
           Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

    • Authors: J. Eke-Ejiofor, C. U. Awajiogak
      Pages: 1 - 16
      Abstract: The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals.  The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.
      PubDate: 2019-12-27
      DOI: 10.9734/afsj/2019/v13i430115
  • Methyl Red Indicator on Smart Packaging as a Freshness Sensor for Tilapia

    • Authors: Kinanthi Ayu Sariningsih, Iis Rostini, Kiki Haetami
      Pages: 1 - 9
      Abstract: This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The parameters observed were pH values, total plate count (TPC) and total volatile base nitrogen (TVBN). The results of this research indicate that the response of the film label consists of several concentrations of methyl red namely control (0%); 0.05%; 0.5% and 1%. The best results from film sensor label response is 0.05% Methyl red concentration in detecting the freshness of tilapia fillets and showed the most rapid response to changing the color of the label at the observation of the 7th hours during storage of 10 hours with 8 times the observation time. The freshness of tilapia fillets has decreased quality with changes in pH that tend to fluctuate ie the pH has decreased and then rose again as the color changes are indicated by the film label from yellow to reddish-orange. Total volatile base nitrogen (TVBN) and total plate count (TPC) during the observation showed a trend towards the same graph results, namely, the longer shelf life will increase the decrease in freshness quality of tilapia fillets with marked decay. Therefore, the freshness level of tilapia fillets can be determined by the smart packaging sensor methyl red indicator label at room temperature storage (± 25ºC).
      PubDate: 2019-12-25
      DOI: 10.9734/afsj/2019/v13i430114
  • The Optimization of Production of Instant Pounded Yam Flour Using
           Cultivars of White Yam (Dioscorea rotundata)

    • Authors: Olusola Fatimah Olagunju-Yusuf, Abdul-Razak Adebowale, Olajide Sobukola, Lateef Sanni
      Pages: 1 - 9
      Abstract: Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Africa market. The objective of this study was to produce IPYF dough of similar qualities to the CPY through optimization technique in other to enhance its marketability value. Methodology: The study optimized IPYF samples obtained from three white yams (Dioscorea rotundata) cultivars (Efuhu, Dariboko and Aro) that were pre-treated (using blanching and steam method) and dried (using cabinet and oven driers). General factorial optimization design was utilized using pasting properties response of IPYF samples. Hedonic and Degree of difference sensory evaluation were conducted on the selected optimized IPYF and CPY samples using nine and seven points scales respectively. Result: The selected optimized sample was Dariboko pre-treated with steam and dried using cabinet drier with 0.63 desirability value. A mean score of 7.4:7.5, 6.8:8.5, 7.2:8.5, 7.3:8.5, 6.0:8.5, 7.3:8.5, 7.2:8.5, 6.8:8.5 and 7.4:7.5 was obtained correspondingly for cohesiveness, smoothness, springiness, adhesiveness, hardness, stretch ability, taste, mouth feel, aroma and overall acceptability for the optimized IPYF sample and CPY. Scores for these attributes indicated that the optimized IPYF sample was acceptable. The degree of difference test showed that CPY was not significantly different from optimized sample in terms of smoothness, stretch ability, adhesiveness and mouth feel. Conclusion: This demonstrates that this sample can easily pass as pounded yam has it possess important similarities with conventional pounded yam.
      PubDate: 2019-12-24
      DOI: 10.9734/afsj/2019/v13i430113
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762

Your IP address:
Home (Search)
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-