Background The standard method for grain moisture measurement is the conventional air oven-drying technique. This method requires a longer period of time to determine the moisture content (m.c.). Although electric moisture meters are popular in rice industries, it has to be calibrated frequently with the oven-drying method. Therefore, an alternative but fast and reliable method is required, especially, for the grain marketing industries. Results Three different sizes of paddy ( Oryza sativa L.) samples (Bg 300-intermediate bold, Bg 358-short round and At 405-long slender) were used for this study. Five different moisture levels (12–20% wet basis) were prepared by adding known amounts of water. Relationship between the microwave oven and hot air oven moisture values were evaluated using Pearson, Spearman and Kendall correlation coefficient methods. The linear regression relationship was also established between hot air oven and microwave oven moisture determination methods. According to the data, except for 870 W of absorbed MW power setting level, the other two MW power setting (265 W and 550 W) showed a significant statistical correlation ( r > 0.55, P < 0.01) between the air oven and MW oven m.c. values of the three paddy samples. However, MW settings of 550 W for 7 min of absorbed power indicated a significantly higher regression coefficient of determination ( r 2 = 0.94, P < 0.01) with air oven m.c. values. Conclusion From the study, it can be concluded that the domestic microwave oven can be successfully used to determine the moisture content of different paddy varieties as an alternative method to the conventional air oven-drying method.
The present study was conducted to replace wheat flour by defatted groundnut flour at 0 (T0), 5 (T1), 10 (T2), 15 (T3) and 20% (T4) to prepare cookies and evaluate them for various physicochemical parameters during storage. The values for protein and moisture content increased while carbohydrates decreased with increase in level of substitution. The physical parameters showed decreasing trend with increase in substitution levels. However, cookies weight increased with the increase in substitution levels. The hardness showed an increasing trend with increase in the groundnut flour and decreased with the advancement of storage. Sensory quality parameters decreased with increase in level of substitution. The calorific value increased with substitution. All the substitution levels used were acceptable but 10% substitution (T3) showed better results in terms of sensory properties. The total plate count increased to 1.16×10 4 after 30 days of storage for 20% substituted sample. Practical applications: Protein energy malnourishment is a main health concern in developing and under developing countries. Ground nut is one of the highly proteinicious crops used primarily for oil extraction. Utilization of groundnut in daily diet is enhanced by preparing highly desirable nutritious, novel and value added groundnut based food products. The use of groundnut meal in bakery products can be functionally and nutritionally better for both industrial applications and for consumers. This paper reports the commercial potential of deffatted ground nut flour as a raw material for preparation of cookies.
This study assessed emulsion system that creates several layers of compatible component and stabilizes the emulsion system with increased concentration of ionic interaction. Primary, secondary and tertiary emulsifiers are added consecutively to form several layers. A primary emulsion with whey protein isolates (WPI) and hexanoic acid was prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%, w/v) was added to evaluate its impact on the particle size of the emulsion system. NaCl (0, 20, 40, and 80 mM) was added to stabilize the multilayer emulsion through increased ionic interactions with lecithin (0.5%, 1%, 2%, and 3%, w/v as primary emulsifier to produce secondary layer formation. Casein hydrolysate (CH) was used as secondary emulsifier to further stabilize the emulsion system without the use of NaCl for 28 d at 4°C. NaCl was also added to increase the ionic strength of the total emulsion system to potentially stabilize the system without disrupting layer formation for 28 d at 4°C. Addition of lecithin does not create any layer formation over the previously formed layers. No increase of particle size has been observed after addition of lecithin. The major objective of this study was to evaluate the formation of a multilayered emulsion system due to oppositely charged particles and also with increased strength of ionic interaction.
Majority of the world’s population, especially those inhabited in the developing countries lack access to balanced diets because larger portion of the population live on staple plant-based foods which usually lack diversity and consequently resulted in micronutrient deficiencies. It has been established that micronutrient deficiencies arising from the consumption of plant and plant-based foods are mainly caused by failure of absorption rather than dietary deficiency. It is therefore necessary to explore the means through which substantial part of the available minerals would be made bioavailable. Fortunately, many simple, low cost household's traditional food processing techniques have the potentials to improve the bioavailability of many of these essential micronutrients including zinc, iron, vitamins B group and C majorly through reduction of the inherent anti-nutritional factors. This paper therefore discusses micronutrients absorption and bioavailability using iron and zinc as examples and the traditional food processing techniques that could enhance the bioavailability of some of these micronutrients in plant-based diets with the aim of ensuring nutrition security and eradicating hidden hunger among the indigenous people of Africa and other developing countries. This review also realised the need for more studies on the in-vitro and in vivo micronutrients bioavailability of plant and plant-based foods in order to effectively tackle micronutrient deficiency among the populace.
This study was conducted in order to compare the effect of adding black cumin and sesame seed on the acceptability of Mudaffara cheese that preserved with or without its whey. The cheese was prepared from fresh cow's milk using two types of flavors; black cumin and sesame seed. The cheese was divided into four portions (800 grams each) and treated as follows: two portions were stored in the whey (cheese with black cumin and cheese with sesame) and the other two portions were stored without whey for 4 8 months. All cheese samples were packed into plastic bags and stored at the refrigerator temperature (8°C) and were subjected to evaluation of the organoliptic quality every week during the storage to monitoring their acceptability. The cheese samples stored without whey showed a shorter shelf life compared to those stored in the whey and were deteriorated at week 4. On the other hand, the samples stored in the whey showed significantly (P<0.001) longer shelf life that extended up to 7 weeks. The present study found that all Mudaffara cheeses showed changes in scores of appearance, flavor, taste, saltiness and texture during storage. Moreover all the cheese samples revealed high acceptability according to the panelists. Hence the present study concluded that sesame seeds can be used as additive for flavoring for Mudaffara cheese.
The study aimed at determining the physicochemical properties and flour characteristics of Clark 63K and SCS1 soybean varieties obtained from Jimma Agricultural Research Center, Ethiopia. The former is a released variety and the later is in pipeline. Their seed color, shape, size, seed density; hundred seed mass, hydration and swelling capacities, hydration and swelling indices, hydration and swelling coefficients were analysed according to the standard procedures. The proximate composition of the whole bean flour; bulk density , water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), emulsion activity(EA), emulsion stability (ES), foaming capacity (FC) and foaming stability (FS) of the full fat soy flour were also determined as per the recommended methods. All samples were taken in triplicate and the data were subjected to analysis of variance using SPSS statistical software. The results showed no significant difference between the two in hundred seed mass, seed density, hydration capacity and index, swelling capacity and index, and hydration coefficient (p<0.05). However, the Hilum color of Clark 63K is black and that of SCS1 is yellow which places SCS1 in a better position in terms of preference. Clark 63K was found to contain 39.7 % protein and 20.9 % fat whereas SCS1 has 37.5% protein and 20.8 % fat. Except in OAC, there was no statistically significant difference between the two varieties in the other functional properties. In conclusion, both varieties have shown good performance in becoming a potential source of nutrients, and suitable raw materials for product development.
Plants derived bioactive compounds can serve as an alternative to synthetic antibiotics in effective control of bacterial infections. This study was carried out to investigate the antimicrobial activity of ethanol extract of Cassis fistula seed against spoilage bacteria of soymilk and its application in shelf life extension. The spoilage bacteria were isolated using culture dependent method and identified by determining their gram reaction and biochemical characteristics. The agar well diffusion method was employed to determine the antimicrobial activity of the extract. Minimum inhibitory concentration (MIC) and the minimum bacterialcidal concentration (MBC) of the extract were assessed using the tube dilution method. Sensory evaluation of supplemented extracts and shelf life study under refrigeration and room temperatures were investigated using standard procedures. The phytochemicals analysis of extract showed the presence of alkaloids, flavonoids tannins, saponins and cardiac glycosides. The results obtained revealed that microorganisms such as Serratia marcescens, Proteus vulgaris, Pseudomonas aeruginosa, Proteus mirabilis and Klebsiella pneumonia were associated with the spoilt soymilk. The extract significantly (P< 0.05) inhibited Serratia marcescens, Proteus vulgaris, Pseudomonas aeruginosa, Proteus mirabilis and Klebsiella pneumonia. However, the MBC values for Serratia marcescens, Proteus vulgaris, Pseudomonas aeruginosa, Proteus mirabilis and Klebsiella pneumonia were 50.0±0.2, 25.0±0.2, 12.5±0.1,6.25±0.2, 6.25±0.2 mg/ml respectively. This study revealed that the extract possesses antibacterial activity against spoilage bacterial of soy milk and can be used to extend its shelf life.
