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- ItemImpact of magnetic field strength and pretreatment times on quality of pulsed electromagnetic field treated shallot (Allium ascalonicum L.) Powder(Agriculture, Food and Natural Resources Journal, 2024-08-18) Kazeem Koledoye OLATOYE1* Funmilola Susanna OYENIYI1 , Funmilayo Racheal FADENI1 , Adetunji Ismael LAWAL2 & Maimuna SANI1Shallot is a spice vegetable that belongs to the allium group like onion, with a stronger aroma and appetising taste, but could leach during blanching. The effects of different magnetic field strengths (MFS) and pretreatment times (PT) on the quality of Pulsed Electromagnetic Field Treated Shallot Powder (PEMFT-SP) and the sensory properties of Smoked Meat (Soya) spiced with PEMFT-SP were evaluated. Shallot bulbs were treated at different MFS (8.00 to 24.00mT) and PT (5 to 25 minutes) using PEMF device. The treated samples were oven dried (at 60°C for 5 hrs) and then milled into powder. A control sample was produced by using blanching as pretreatment. Samples were analysed for chemical and sensory properties using standard methods. Chemical and organoleptic quality of PEMFT – SP were significantly varied with MFS and PT. Vitamin contents of PEMFT-SP had the highest retention at 24.00mT for 10 minutes. Mineral content of the SP samples was significantly higher than the control. Antioxidant capacity of the PEMFT-SP had the highest retention at 13.50mT for 20mins. Except for phytate, blanching as a pre-treatment was more effective than PEMF (8.00 to 30.00mT for 5 to 25mins) in the reduction of antinutritional properties. Sensory panellists judged the PEMFT-SP at MFS 24.00mT for 10 minutes to be of best acceptability. Therefore, pretreatment of SP with PEMF retained the vitamins, minerals and antioxidant content. However, studies on optimization of MFS and PT for PEMF-treatment of shallot or similar species are recommended.
- ItemInfluence of Fermentation Period on the Quality of Wild Yam (Discorea Villosa) Flour(ASRIC Journal on Agricultural Sciences, 2022-10-23) Raji Akeem Olayemi, Aruna Tawakalitu Eniola, Afolayan Oluwadamilola Adeola, Sanusi Saheed Mayowa and Sani MaimunaGreater utilization of wild yam is limited due to the presence of some anti-nutritional factors. Submerged fermentation is a simple traditional method of detoxifying food substances. Yam slices were blanched and fermented at ambient condition with intermittent changing of water at three days interval for 15 days (0, 3, 6, 9, 12, and 15 days). Six samples obtained were dried at 60°C for 8 hours. The proximate compositions, anti-nutritional factors and functional properties were determined using standard methods. Data obtained were analysed using ANOVA. The proximate compositions of the samples were moisture (6.60-10.26%), protein (13.71-23.70%), fat (5.40-7.18%), crude fibre (2.61-9.60%), ash (0.50-3.17%) and carbohydrate contents (56.73-62.60%). The saponin, tannin, oxalate contents decreased from 3.47-2.20%, 0.36-0.20% and 0.001-0.002% respectively. Bulk density and water absorption capacity decreased from 6.43-4.80g/ml and 0.40-0.19g/ml respectively. The pasting properties obtained were peak viscosity (354.08 - 88.92 RVU), trough (70.00-277.58 RVU), set back (109.42-567.17 RVU), final viscosity (231.25 - 844.75 RVU), peak time (6.87 - 7.00 mins) and pasting temperature (52.55 - 84.70°C). Fermentation improved the yam flour quality and reduced its anti-nutritional factors, but should be limited twelve days due to decreasing functional properties, most especially the bulk density Keywords: Wild yam, submerged fermentation, detoxification, functional properties, nutritional quality
- ItemComparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant(Academic Journals, 2017-09-28) Gibson L. Arueya, Maimuna Sani and Akeem Olayemi RajiThe need to boost daily intake of natural antioxidants to combat free radicals causing degenerative diseases has become more imperative. Fermented locust bean condiment was fortified with moringa leaf powder (rich in antioxidants) at 20, 30 and 50% substitution levels. Proximate composition, phenolic content, total flavonoid, reducing power, and the sensory properties of the condiments were determined using standard methods. Data obtained were analyzed using analysis of variance (ANOVA) at p≤0.05 and compared with catechin as standard. Possible correlations between trends in the proximate components and antioxidative properties were examined. Proximate components of the fortified condiments: Moisture (6.92 to 7.17%), crude protein (39.23 to 42.91%), crude fibre (5.21 to 5.63%), total ash (4.24 to 6.27%), and carbohydrate (12.21 to 16.31%) compared favorably in most parameters with those of the unfortified. The phenolic content, total flavonoid, and reducing power of the fortified condiments (with rising substitution level (p≤0.05)) increased significantly ranging from 13.5 to 20.20, 5.35 to 18.3, and 10.6 to 22.1 µg/g, respectively at concentration of 1000 µg/g. Apparently, crude fibre and ash contents correlated positively with reducing power potential across several concentration gradients. Mean sensory scores [taste (5.00 to 5.29) and mouth feel (4.86 to 5.43)] for the fortified variant was not significantly different from those of the control. Condiment fortified with 20% moringa leaf exhibited the highest antioxidant capacity among the samples and may be a sustainable means of meeting the recommended daily requirement of antioxidants among the populace.
- ItemEFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS(Wiley-Blackwell, 2016) OLA LASEKAN; SIEW NG; SHAKIRAH AZEEZ; RAFIAT SHITTU; LI TEOH; SOMAYEH GHOLIVANDThis review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two elec- trodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chill- stable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treat- ments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltra- tion with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes.
- ItemOptimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality(Food Science and Preservation, 2024-10-11) Akeem Olayemi Raji*, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi OsunrinadeThe recent increase in demand for starch in food industries necessitates research into new sources of starch. The optimization process of succilynated-Anchomanes difformis starch was carried out using the standard method. The purified Anchomanes difformis starch samples were succinylated using 0-12% succinic anhydride. The FTIR, functional properties, pasting properties, chemical composition, enzymatic activities and anti-nutritional properties of the samples were determined using standard methods. The gelatinization temperature, solubility index, bulk density, swelling power, oil absorption capacity and water absorption capacity ranged from 62.55-80.50℃, 1.08-2.22%, 0.54-0.73%, 2.07-4.12%; 113-176% and 206-259%, respectively. The pasting temperature, peak time, setback, final viscosity, breakdown, trough and peak viscosity varied from 74.25-84.05℃, 4.17-5.00 min, 460-970.5 RVU, 1,692.5-2,339 RVU, 900.5-1,937.5 RVU, 102.71-114.04 RVU, and 189.08- 270.58 RVU, respectively. The moisture content, fat content, protein content, ash content, crude fiber, and carbohydrates ranged from 7.17-12.5%, 0.92-1.51%, 3.37-3.77%, 0.57-3.67%, 0.85-1.37% and 75.44-86.10%, respectively. The anti-nutritional contents were below the acceptable limit. The amylopectin and amylose ranged from 82.82-88.23% and 11.77-17.18%, respectively. The pancreatic lipase, α-amylase and α-glucosidase activities varied from -11.52-45.02, -16.68-72.12 and 49.22- 72.87, respectively. Conclusively, succinylation at 11.19% would produce Anchomanes difformis starch succinate of optimum quality for food applications. Keywords Anchomanes difformis, chemical composition, chemical