Food Science

Seafood is divinely rich by virtue of its high nutritional value. With the increasing knowledge of bio-functional properties associated with marine foods, utilization of the marine derivatives has been accelerated which will also prevent pollution in coastal areas. The objective of the study was to process chitosan by deacetylating chitin of crab and prawn shells. The degree of deacetylation was determined by FTIR. The fresh chitosan has been analyzed for its antioxidant and antimicrobial property that helps to determine the health benefits of the derived product. The chitosan was also incorporated in a food product to develop value added products and the shelf life of the products was evaluated. The antioxidant and antimicrobial activity of the chitosan was directly propositional to the concentration used. Value added product was prepared i.e. Cereal bar, Beetroot Squash, Orange Squash and Ice cream with three variations. 5% chitosan from crab and prawn was added in two variations and compared with the control one. The sensory evaluation was done with semi- trained panel members. The proximate analysis and quality indices was done with standard methods. The shelf life of the product was determined by the total aerobic microbial count in the period of 15 days. There was increase in the antioxidant and antimicrobial activity level in the chitosan as concentration was increased. The sensory acceptability was good in Crab based chitosan when compared with other variations. Similarly proximate and quality enhancement was observed in prawn based chitosan products than the other variations. The shelf life of the product was also increased. Hence, chitosan can be encouraged in value addition, since it acts as a functional compound and does not interferes with the sensorial factors. It also helps to improve the shelf life of the product.

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for biscuit production based on real conditions in the plant. A specific model has been developed to boost the safety and quality of biscuit product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in biscuit production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), standard operating procedures (SOPs), hazards identification, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed carefully for this HACCP plan.

Pesticide may be a necessary evil. They protect crops including cocoa from pests attack, and thus maximize productivity in agricultural businesses. However, if pesticide residues are found to be above their maximum residue limits, they pose adverse health effects to humans. Exporting nations also tend to lose foreign exchange, if produce are found to contain high residue levels. The main objective of this study was to monitor and assess residue levels of 15 organochlorine pesticides in cocoa beans from Ghana, against their various maximum residue limits. Cocoa beans were sampled at random in two cocoa storage stations located in Tema and Takoradi, cities of Ghana. The extraction method uses acetonitrile as the extracting solvent. Two solid phase extraction clean-ups were employed; bond elut C18 cartridge, followed by envi-carp/LC-NH2 cartridge, using acetonitrile and a mixture of toluene/acetonitrile in the ratio 1:3 as eluting solvents, respectively. The investigated pesticides were beta-HCH, lindane, delta-HCH, aldrin, dieldrin, endrin, heptachlor, gamma-chlordane, alpha-endosulfan, beta-endosulfan, endosulfan sulfate, p,p-DDT, p,p-DDD, p,p-DDE and methoxychlor. The percentage recoveries ranged from 70-110 percent, with method determination limit of 0.01µg/g. The widest range of organochlorine pesticides detected was from endosulfan (0.01 – 0.10 µg/g); however none of the detected organochlorine pesticides exceed their various maximum residue limits.

Nigeria was ranked 14th in global assessment of under-five mortality rate due to infants poor nutrition. (The Punch 2011) The Wheat, genus Triticum, tribe,Triticeae family, is limiting in lysine but has adequate amount of sulphur-containing amino acids (Adeyeye & Aye 2005).The cultivation of Triticum durum yields well in Nigeria. It is mainly consumed by adults who eatit in bread and other pastries (The Compass 2011).There have been cases of hypersensitive response to wheat gluten causing celiac disease which in children, prompts symptoms like bloating, vomiting, diarrhea or constipation (Nagano et al., 2003). During fermentation some microorganic enzymes hydrolyze and degrade wheat gluten by almost 80% making it hypoallergenic thus preventing the celiac disease (2007 www; mhtml fermented wheat protein and Gluten intolerance/Love to know Assessed on 6/10/2011). Cowpea (Vignaunguiculata(L) Walp.):the black-eyed variety called drum is widely cultivated in Nigeria. It is limiting in methionine. The dry beans is cooked without prior fermentation or dehullingand because the whole beans are unsuitable for infants, the broth or soup of the cooked beans may contain high levels of tannins and phytates extracted from the seed coats of colored beans during cooking thisis served the infants resulting in poor protein digestibility, diarrhea, as the liquid portion (Lyimo et al., 1992). Phytates and tannin are responsible for the low availability of calcium, zinc, iron magnesium and poor protein digestibility from cereals and some leguminous foods.

Oxidation and microbial degradation are the limiting factors in the quality and acceptability of meat product. Deleterious effect from synthetic additives usage has increase the demand for natural additive sources to ensure safety of meat products and consumers. Meatfloss was prepared from semitendinosus muscle following a standard procedure. Mentha pepperita powder (MPP) inclusion in shredding recipe was 0, 1.25% and 2.50%. The study was completely randomized and replicated threes. Protein, ash, saturated and unsaturated fatty acids of freshly prepared meatfloss, Thiobarbituric Acid Reactive Substances (TBARS) (mgMA/kg) and Total Heterophilic counts (THC) (cfu/gx103) at 0, 1, 2, 3, 4 weeks were assessed using standard procedures. Protein (40.90%; 40.87%) and ash (6.06%; 7.27%) of 1.25% and 2.50% MPP meatfloss were higher (P<0.05) than 39.19% (protein) and 4.07% (ash) meatfloss with no MPP. No significant differences (P>0.05) among saturated and unsaturated fatty acids. Irrespective of the storage period, TBARS levels (1.14-1.40); (1.13-1.20) and THC (0.30-0.23); (0.33-0.03) of 1.25% and 2.50% MPP meatfloss were higher (P<0.05) than 1.14-2.00 (TBARS) and 0.41-2.40 (THC) of meatfloss with no MPP. Reduced levels of thiobarbituric acid reactive substances and low total heterophilic counts highlighted the potential usage of Mentha pepperita as efficient inhibitors of oxidative and microbial processes. 

Sorghum is an under-utilized crop in the semi-arid tropics of Asia and Africa due to its antinutrient properties but high in protein, vitamins, and minerals. Drying, soaking, and malting appears to reduce tannin which is an antinutrient in sorghum. The aim of this project was to evaluate malted sorghum-wheat flour biscuit. Sorghum grains were malted, dried and milled into flour and biscuit was produced from blends of wheat flour and the flour of malted sorghum (l00:0, 95:5, 90:10, 80:20 and 70:30). The proximate composition and sensory properties of the biscuits were evaluated. The proximate composition of different flour mixes ranged from 6.75 to 7.12% moisture, 2.14 to 2.53% ash, 3.85 to 4.10 fat, 10.40 to 12.78% protein, 1.05 to 1.22% fiber and 73.18 to 74.88% carbohydrate. However, the protein (12.64-10.19%), fat ( 2.48-2.15%) and moisture (7.35-5.92% ) contents of the biscuit decreased as the level of substitution increases while increasing trends were observed for ash (2.17- 2.57%), fibre (1.06-1.55%) and carbohydrate ( 74.30-77.62%). Sensory evaluation showed that up to 30% substitution levels of malted sorghum could be used as a supplement with wheat flour for biscuit production, an indication that acceptable biscuit could be produced from low gluten flour. This has the potential to eradicate the problem of celiac disease associated with the intake of wheat gluten.

This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract as a sole coagulant of soymilk during soy cheese production. Four alum concentrations were prepared and used as control treatments: A5 (0.5 % conc.), A10 (1.0 % conc.), A15 (1.5 % conc.) and A20 (2.0 % conc.). Four strengths of Calotropis procera extracts (CPE) (C15, C20, C25 and C30) were obtained from 15 g, 20 g, 25 g and 30 g respectively of the fresh plant. Each of the concentrations of alum and CPE was used as a sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield, and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.

Determination of the proximate and anti-nutritional composition of two common edible insects: yam beetle (Heteroligus meles) and palm weevil (Rhynchophorus phoenicis) was carried out and the results showed that they both contained an appreciable levels of protein (38.10 and 50.01% respectvely), with moisture, ash, fibre, lipid, carbohydrate and gross energy levels being:(1.01, 5.78, 3.00, 32.01, 20.10% and 521.41Kcal/kg) and (1.16, 4.92, 2.56, 21.12, 20.23% and 480.02Kcal/kg) respectively. The results of the anti-nutritional analysis revealed that oxalate (total and soluble) were (29.00 and 19.32mg/100g) and (21.72 and 14.01mg/100g) for yam beetles and palm weevils respectively. These results were fairly high compared to other anti-nutritional components of the studied insects but generally fall within nutritionally accepted values. The lower values of phytic acid, HCN and tannins (0.311, 2.651 and 0.42mg/100g) and (0.276, 2.531 and 0.481 mg/100g) respectively for yam beetle and palm weevils. These results were generally far below toxic levels in men. Statistically, there exists positively high significant difference between the compositions of the two insects at r0.05 and n-2 degree of freedom while the index of forecasting efficiency (IFE) was very high at 99.5% which indicates that the error of prediction was very minimal. The moisture, ash and crude fibre of the insects were very low compared to fish meat and beef. These insects therefore could serve as additional promising sources of protein and fat for the teaming population and animal feeds formulations.

In Indian context, culture, traditions, customs and taboos influenced meat consumption to a great extent especially in rural societies. The cultural differences within a state and between states are also accountable for variations in meat consumption patterns. A study was performed to ascertain the preference of consumers towards the meat purchasing locations among rural, semi-urban and urban households in Karnataka with sample size of 90 meat eating respondents and 30 non-meat eating responds. The Garrett’s ranking technique was adopted for the present study. The results showed that the respondents of rural and semi-urban area had better opportunity to purchase meat at retail shops whereas the respondents of urban area had opportunity to purchase meat at supermarkets due to their living conditions, standard life style and work nature.

RTS beverages were prepared using fermented carrot juice and sweet lime. Carrots were fermented with Streptococcus lactis and Lactobacillus plantarum at ambient temperatures with 2 percent bacteria and 2.5 percent salt for 24-48 hours. Juice of the fermented carrots was combined with sweet lime juice in 50:50 (V1 and V4), 75:25 (V2 and V5) and 25:75 (V3 and V6) ratios. The beverages were prepared as per FPO specifications and organoleptically evaluated. The TSS value of RTS beverages ranged between 140B to 210B. There was no microbial growth in RTS beverages prepared with fermented carrots up to 30 days of storage. The increase in microbial load after 45 days of storage was negligible and safe for consumption; however the increase was substantial in the standard.