Food Science

The aim of this work was to determine the concentrations of some essential elements ( Br, Ca, Fe, Mg, Mn, Na, K and Cl ) in the muscle of three species of commercial fish, Dentex macrophthalmus, Sardinella maderensis, Engraulis encrasicolus (fin fishes) and a Mollusk (Cymbium cymbium ) consumed in Ghana. The concentrations of the elements in the four marine organisms from different areas along the coast of Ghana were determined using Instrumental Neutron Activation Analysis (INAA). The irradiation using thermal neutrons were done using the Ghana Research Reactor – 1 (GHARR – 1) facility at Ghana Atomic Energy Commission, Kwabenya. Only the edible tissues of the marine organisms were analyzed. The range of concentrations of the essential elements measured in the studied samples were : Br (2.7-33mg/kg), Ca (2150-9300mg/kg), Fe (50.2-90.3mg/kg), Mg (3300-7700mg/kg), Mn (0.18-9.88mg/kg), Na (3600-21700mg/kg), K (9900-17400mg/kg), Cl (3960-9400mg/kg). The precision in terms of relative standard deviation was within ±4. The accuracy of the method was evaluated by analyzing a reference material. Our values were within ±3% of the certified or information values in all cases.

Antifungal properties, and effects of fresh, oven dried uncooked and cooked seeds of Buchholzia coriacea on haematology and kidney was evaluated. The haematology and kidney studies were carried out using Wistar albino rats. Antifungal property result revealed the following order fresh seed > oven dried uncooked seed > cooked seed for the studied seed samples. Effects of the studied seed samples on haematology and kidney followed the order cooked seed

The present investigation was aimed to asses the amount of leaching plastic material, if any, into tea from disposable plastic cups. Fifty plastic cups were analyzed for the study, and thickness of cups was in the range of 70 – 90 µm (micron meter). The determination of leaching procedure was done through making difference in weight of used and unused cups through electronic weighing balance. First of all, weights of fresh unused cups were measured then measurements of weights of cups were taken after using hot tea. The tea was kept in cups for 10 minutes assuming that any person finishes tea after 10 minutes. The temperature of tea was measured 100°c at the time of serving. The weight of fresh unused cups and the weight of used served with hot tea cups were analyzed. The weight of used cups served with hot tea showed significant (P < 0.05) decreased in the weight as compared to fresh unused cups. The significant decrease in the weight of used cups showed the leaching of plastic material into tea. The results in this study indicated that the leaching of plastic material from cups into hot tea and the amount of plastic material leached was in the range of 1.5 – 2.0 mg per cup from < 1gram of cup.

Stevia is a natural sweetener. The herb can aid in weight loss by reducing appetite and can be used to suppress tobacco and alcohol cravings. Stevia leaf also contains various vitamins and minerals including vitamins A and C, zinc, , magnesium and iron. Stevia leaves contain numerous natural nutrients important to regulating blood sugar, including chromium, magnesium, manganese, potassium, selenium, zinc, and vitamin B3 (Niacin), which the body converts into niacin amide and nicotinic acid. In the present study the nutritive value and shelf life of the products (Flavoured Milk and Custard Pudding) prepared from stevia powder was estimated and analyzed. In has been found that both products have very high nutritive value and self life indicate that they are also stable preparations under normal domestic storage conditions.

The study investigated the health implication of adequate meal for under 5 children and sustainable human resource development in Orashi region of Rivers State, Nigeria. The study adopted the descriptive survey design for a population of under 5 children and teachers/minders across private Nursery schools in the study area. Multistage stratified random sampling technique (in five phases) was used in the selection of 240 under 5 children, 72teachers/minders from 24 randomly selected Private Nursery schools and 72 Nutritionists from Ignatius Ajuru University of Education Port Harcourt. Three instruments via “Children Adequate Meal Checklist” (CAMC) administered to under 5 children aided by their teachers/minders, “Sustainable Human Resource Development Inventory” (SHRDI) administered to teachers/minders and “Nutritionists Adequate Meal Inventory” (NAMI) administered to Nutritionists were validated by 2 Home Economics experts, with the reliability coefficients of .571, .856 and .684 for the CAMC, SHRDI and NAMI instruments respectively were used. Datacollected was analyzed using frequency count, simple percentage, mean and standard deviation to answer research questions 1, 3, 4 and 6 and multiple linear regression analysis to answer research questions 2 and 5 at 0.05 level of significance. The study revealed that appropriate feeding pattern with food like: apples, cakes, eggs, milk, vegetables, bread and margarine, rice and tomato sauce, etc. filled with essential nutrients such as calcium, minerals, vitamins, protein, iron, water, fats and oil, and carbohydrates have traits that could lead to thesustainable human resource development of the under 5 children in Orashi region of Rivers State Nigeria. The study recommended amongst others that parents should provide their children with foods rich in calcium, minerals, vitamins, protein, iron, water, fats and oil, and carbohydrates rich foods that aid proper digestion, absorption and utilization, and commensurate growth, productivity and human development. 

This study investigated microbial load and sensory quality of locally produced tigernut-based composite flour. Microbial quality such as total viable count (TVC), presence of yeast and mold, E. coli, Salmonella spp and Staphylococcus aureus were determined. These were compared to the microbiological specification for composite flours. The sensory quality of the composite powders such as colour, taste, aroma, mouthfeel and overall acceptability were also determined. These properties are considered to be very important in the attempt to formulate composite flours. Mean counts of the TVC and Staphylococcus aureus counts ranged between 3.31 to 3.22 and 2.21-2.58 log10 cfu/g respectively. Salmonella, E. coli and yeast and molds were not detected in any of the samples analyzed. Mean sensory scores ranged between 3.2±1.32-1.8±0.63 for colour, 3.1±1.10-2.4±0.52 for taste, 3.2±1.32-2.3±1.06 mouthfeel, 3.1±0.99-2.1±0.57 for aroma and 5.5±1.96-3.5±2.17 for preference. Significant differences were observed between the samples in terms of colour, aroma and preference. The microbial quality of the tigernut-based composite flour falls within the acceptable standard, hence guarantying the safety of the consumer. The use of composite flour would help to improve the nutritional value of food at presumably cheaper cost since all the raw materials are locally available and does not require special skill for the preparation.

The fruits of Balanites aegyptiaca and Parinarium macrophylum were analysed for moisture, solid, crude protein, crude fibre, lipids, carbohydrates, acidity, ash, organic matter, ascorbic acid, potassium and sodium contents. The average mass of each fruit was 4.12 ± 0.68g and 50.52 ± 6.25g respectively. The percentage ash, organic matter, and crude fibre were 8.12 ± 0.87%, 91.89 ± 0.97% and 2.09 ± 0.00% for Balanites aegyptiaca and 4.51 ± 0.07%, 95.49 ± 0.07% and 96.32 ± 0.46% for Parinarium macrophylum respectively. The percentage vitamin C content was 0.04 ± 0.00% and 0.02 ± 0.00%, while total acidity was found to be 0.19 ± 0.00M and 0.05 ± 0.00M for each fruit. The sodium and potassium content was 4.33 ± 0.02% and 0.94 ± 0.04% for Balanites aegyptiaca and 17.99 ± 0.03% and 0.73 ± 0.07% for Parinarium macrophylum.

World Health Organization (WHO) defines obesity as a condition of excessive fat accumulation in adipose tissue to the extent that health may be impaired. Overweight and obesity are defined by body mass index for gender and age. The problem of obesity is confined not only to adults but also to children and adolescents. An increased intake of sugar sweetened beverage is associated with higher energy intake, weight gain, obesity and diabetes. Restaurant foods especially fast foods contain more calories, more fat per calorie and less fiber than homemade foods. Since junk foods are high in energy, excessive consumption of junk foods, coupled with lack of adequate physical activity may contribute to obesity. The aim of present study is to find out the macronutrient composition of energy intake among selected overweight/obese adolescents and to estimate the snacking consumption of the selected overweight/obese adolescents.

The levels of organochlorine pesticides and polychlorinated biphenyls were analyzed in four different fish species sampled from the Volta lake in Ghana. Fish muscles were subjected to soxhlet extraction for 16 h and further analysed by Gas Chromatography. The mean concentration of the HCHs, Drins, DDTs CHLs and HCB ranged from 4.03 to 13.04 ng/g; 3.46 to 12.29 ng/g; 7.96 to 38.05 ng/g; 4.55 to 39.62 ng/g and 0.34 to 1.21 ng/g respectively. Chrysichthys nigrodigitatus, Clarias gariepinus, Oreochromis niloticus and Tilapia zilli were the increasing order of magnitude of organochlorine pesticides detected among the species of fish. PCB concentration in the fishes ranged from a minimum of 0.90 ng/g to a maximum of 7.76 ng/g. The potential effect of contamination was assessed through the calculation of acceptable daily intake of organochlorines in the different fish species prescribed for human consumption. It was observed that the exposure of Ghanaian population through the consumption of fish from the Volta lake is relatively low and does not presently pose significant health risk.

Production of date syrup as use for sweeteners in food has become very essential in view of the high consumption of table sugar which is high in calories and has been a precursor to certain ailment such as increased risk of cardiovascular disease, obesity and diabetes. This work was designed to produce sweetener from date fruits and to determine the chemical properties, microbial and sensory attributes of the sweetener. Date fruits were sorted washed and wet milled. Slurry obtained was screened and filtrate was poured into an evaporator. Sweetener was analysed for pH, brix, proximate, vitamins B1 and C acceptability of the product was determined.The syrup obtained was a brown coloured viscous liquid of 5.71 Pa s at 25oC. pH of date syrup was 4.95. The moisture content was 23.75%. The results for protein, ash, crude fiber and fat were 2.41, 1.81, 0.14 and 1.21% respectively. Significant values of vitamins B1 and C were observed. The date sweetener had a brix of 71.5 which indicate high sweetening value. The product compared favourably with honey in terms of sensory attributes. Application of sweetener produced from date syrup will serve as a means of increasing the nutritional value of food, when added.