JournalTOCs

Journal of Food Industry
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This is an Open Access Journal

Open Access journal
ISSN (Online) 1948-545X
Published by Macrothink Institute

[47 journals]

Sensory and Microstructural Properties of Cakes Made with Flour from Low
Postharvest Physiologically Deteriorated Cassava
- Authors: J.P. Alimi; S. A. Ahemen, J. O. Alimi, S. S. Ajisafe, O. A. Oke
  Abstract: The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.
  PubDate: Sun, 15 Jan 2023 00:00:00 -080
Impact of Soil and Water Conservation on Household Income in East Shoa
Zone of Oromia
- Authors: Beriso Bati; Yasin Esmael
  Abstract: This study was conducted to assess the impact of Soil and Water Conservation (SWC) intervention on the livelihood of smallholder farm households in terms household income and productivity. To meet this objective primary data was gathered in 2010 from 120 sample respondents (50 SWC program participants and 70 non-participants). Descriptive and inferential statistics (Logistic regression) and propensity score matching (PSM) models were used to address the stated objectives. The analysis of mean difference in outcome variables before matching result indicated that the mean total crop yield for SWC practiced respondent households is 29.10 and 27.80 quintal/ha having 1.30 quintal difference in the study. In the meantime total annual crop income of households who participated in SWC program was 33,903 and 33,808.40 birr. Except sex of the household, Market information, amount of land cultivated, Education and farm experience influenced the probability of HH participation in SWC positively and significantly at 10% expect land cultivated at 5% level. Nominal results of analysis of treatment effects indicate that there was a sign of positive impact on both of the variables considered due to SWC program. However, the changes in crop productivity and gross household income could not be statistically justified as there was no statistically significant difference between the two groups in terms of these variables. The possible reason could be that SWC programs are not short-term nature and impacts are to be realized gradually with increased adoption and intensification of activities.
  PubDate: Wed, 11 Jan 2023 00:00:00 -080
Food Safety Knowledge, Attitudes and Practices of Food Handlers along the
Rice Value Chain of Uganda
- Authors: Leatitiah Lenah Namubiru; Denis Male, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga
  Abstract: Food handlers play a critical role in controlling food contamination from “farm to fork”. Therefore, inadequate knowledge, poor attitudes and improper practices by food handlers pose a serious challenge to food safety. The aim of this study was to assess the knowledge, attitudes, and practices (KAP) of food handlers along the rice value chain of Uganda with the view of understanding factors that influence contamination of rice with aflatoxins, heavy metals and pesticides. A cross-sectional study, using a structured questionnaire through face-to-face interviews with 252 respondents was conducted in Butaleja, Gulu, Hoima, Kampala, Mutukula, Mbale and Mbarara districts. Categorical data was expressed as frequencies and percentages. The unique predictors of the KAP of rice handlers were defined using multivariate linear regression analysis. About 221 (87.7%) food handlers knew about the occurrence and causes of aflatoxins contamination in rice. Changes in colour (81.7%) and a musty smell (82.9%) were perceived to indicate the presence of aflatoxins. The main pre- and post-harvest aflatoxin preventative practices identified were growing resistant rice varieties (82.9%) and proper drying (79.8%). Food handlers were generally not knowledgeable (73.4%) about heavy metal contamination in rice. All food handlers used pesticides; however, 68.3% had never received formal training in pesticide use. Majority (86.1%) of food handlers were aware of the harmful effects of pesticides but on the contrary, this did not significantly change their practices towards safe pesticide use. At multivariate level, education was the unique predictor for aflatoxins and heavy metal contamination. Pesticide contamination was mainly influenced by district of residence. Therefore, appropriate educational programs organized to train food handlers can promote food safety in the rice value chain of Uganda. Interventions by regulatory agencies to strengthen enforcement of laws related to contaminants through regular surveillance at the farm and retail outlets are necessary to ensure compliance by food handlers.
  PubDate: Thu, 17 Feb 2022 21:19:25 -080