Value addition and influence of succinylation levels on the quality of wild yam (Discorea villosa) starch

2020 ◽  
Vol 11 (9) ◽  
pp. 8014-8027
Author(s):  
Akeem Olayemi Raji ◽  
Sofiat Damilola Ismael ◽  
Maimuna Sani ◽  
Monsurat Oyewale Raji ◽  
Olubumi Florence Adebayo
Keyword(s):  
Value Addition ◽  
Recent Increase ◽  
Food Applications ◽  
Wild Yam

Recent increase in demand for starch in food applications has called for research into other new sources.

scholarly journals Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

2019 ◽  
Vol 8 (4) ◽  
pp. 1055-1060
Keyword(s):  
Physicochemical Properties ◽  
Process Development ◽  
Food Products ◽  
Central Core ◽  
Powder Form ◽  
Value Addition ◽  
Drying Characteristics ◽  
Different Temperatures ◽  
Banana Plantations

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

scholarly journals Quality of diversified value addition from some minor fruits

2010 ◽  
Vol 48 (6) ◽  
pp. 750-754 ◽  
Author(s):  
Ivi Chakraborty ◽  
A. K. Chaurasiya ◽  
J. Saha
Keyword(s):  
Value Addition

scholarly journals Growth and biofouling in kelp aquaculture (Saccharina latissima): the effect of location and wave exposure

2020 ◽  
Vol 32 (5) ◽  
pp. 3199-3209 ◽  
Author(s):  
Wouter Visch ◽  
Göran M. Nylund ◽  
Henrik Pavia
Keyword(s):  
Geographic Location ◽  
Wave Exposure ◽  
Saccharina Latissima ◽  
Exposure Level ◽  
Swedish West Coast ◽  
Seaweed Aquaculture ◽  
Seaweed Biomass ◽  
Food Applications ◽  
Exposure Levels

Abstract Seaweed aquaculture is receiving increasing attention for food and non-food applications in Europe, where it is still an emerging industry. The cultivation of seaweeds in the sea is attractive as it does not compete with agricultural crops for land and freshwater, whilst generating high yearly biomass yield. The selection of suitable cultivation sites in coastal waters is essential for the sustainable establishment and further development of seaweed aquaculture in Europe. Here, we investigate the effects of wave exposure and geographic location on growth and biofouling of kelp (Saccharina latissima), using a transplantation experiment along the Swedish west coast. Biofouling of kelp decreased with increased wave exposure, from 10 and 6% coverage at sheltered and moderately exposed locations, respectively, to 3% at exposed locations. Growth, measured as blade surface area, generally increased with decreased wave exposure, with approximately 40% less growth at exposed locations compared to sheltered or moderately exposed location. We identified that there is large spatial variation in growth and fouling of the seaweed biomass at the selected farm sites, with significant differences from the km-scale to the m-scale. In addition, exposure level affected the tissue composition, with a high carbon, but low nitrogen and water content at exposed locations compared to moderate and sheltered sites. Isotope signatures (i.e. δ13C and δ15N) also differed between exposure levels. Together, these results indicate that wave exposure is an important factor to consider in site selection for both yield as well as quality of the seaweed biomass for future kelp farms.

Juice Debittering: Basic Science, Optimization, and Recent Advances

2012 ◽  
Author(s):  
Fred Ghanem
Keyword(s):  
Strong Influence ◽  
Research Work ◽  
High Capacity ◽  
Citrus Fruits ◽  
Base Matrix ◽  
Food Applications ◽  
Exchange Resins ◽  
Synthetic Adsorbents ◽  
Effect Of Surface

Bitterness such as Naringin in Grapefruits and Limonin in all Citrus fruits have a strong influence on consumers’ choices for their favorite juices. There have been many methods from ultrafiltration to biocatalysis used to lower such bitter compounds and make the juices more desirable by the consumer. One major tool for such debittering operation is the use of synthetic adsorbents which will be discussed in this paper. Ion exchange resins and adsorbents have been used for over a century in various food applications to concentrate flavors, decolorize juices, and enhance the quality of the final product. These types of resins are being synthesized to specific parameters to distinguish them from other tools. Mitsubishi Chemical’s work on optimizing their synthetic adsorbents for high bitterness removal from citrus juice was investigated. Parameters such as the base matrix structure, pore size and distribution, as well as the effect of surface area were studied. As the FDA has strict definitions about the appropriate resin chemistry that can be used in a food application (21 CFR 173.65), progress in new resin chemistry was limited by such regulations. This paper discusses the use of the original Sepabeads SP70 which was introduced into the market about 20 years ago, to the high capacity resin, Sepabeads SP700, which was introduced 10 years ago, and finally, to the Sepabeads SP710, which is the current optimized version of 20 years of research work. Mitsubishi Chemical’s resins were compared to other resins in the industry for the removal of naringin, limonin, and 8-hydroxyfuranocoumarin (furanocoumarins are compounds that affects the proper absorption of certain medications). Proper regeneration and rejuvenation of these resins were outlined. Paper published with permission.

scholarly journals Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 118-132
Author(s):  
S.A. Oyeyinka ◽  
A.A. Adesoye ◽  
J.O. Oladipo ◽  
O.A. Akintayo ◽  
O.J. Adediran ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Chemical Properties ◽  
Storage Condition ◽  
Eating Quality ◽  
Future Studies ◽  
Cassava Root ◽  
Food Applications ◽  
Physical And Chemical ◽  
And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

scholarly journals Promotion of almond oil from the Ferragnes variety, a predominant cultivar in young almond plantations in eastern Morocco

2021 ◽  
Vol 240 ◽  
pp. 04004
Author(s):  
Reda Melhaoui ◽  
Nadia Houmy ◽  
Souhayla Kodad ◽  
Kamal Belhaj ◽  
Farid Mansouri ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Chemical Parameters ◽  
Almond Oil ◽  
Fa Composition ◽  
Food Applications ◽  
Eastern Morocco ◽  
Minor Compounds

Almond oil (AO) has both food and non-food uses, but the most profitable niche market is its non-food applications for cosmetic (Skincare, Body oil, Hair oil, Soap). In the last decade, two almond varieties Ferragnes and Ferraduel, with the dominance of Ferragnes, became to be crucial due to their suitability to the agro-ecological conditions of some regions of almond production in Morocco. This study focuses on characterization of AO of Ferragnes, which is the main cultivar among foreign almond varieties introduced in eastern Morocco. Chemical parameters’ fatty acid (FA) composition, minor compounds mainly tocopherols and phenols were analyzed, and the oxidative stability (OSI) of AO related to their shelf life was determined. Results show low acidity (0.38%) and low peroxide value (1.92 meq/kg). FA profile shows predominance of unsaturated FA principally oleic acid (C18:1; 68.9 %) and linoleic acid (C18:2; 21.88%). Tocopherol (Vitamin E) and phenol contents are, respectively, 456.43 mg/kg and 138 mg/kg. In addition, due to its richness in natural antioxidants, this oil exhibits high oxidative stability (OSI = 24.09 h); thus, these results prove the high quality of Ferragnes AO that can be recommended as edible oil, but notably for cosmetic applications which are more profitable.

scholarly journals Effects of processing methods on nutritional composition of improved soybean varieties for soymilk production

2021 ◽  
Vol 14 (2) ◽  
pp. 139-154
Author(s):  
Demelash Hailu Mitiku
Keyword(s):  
Crude Protein ◽  
Energy Content ◽  
Food Product ◽  
Nutritional Composition ◽  
Processing Method ◽  
Soybean Variety ◽  
Value Addition ◽  
Processing Methods ◽  
Food Applications ◽  
Food Product Development

Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.

Can efficient transport moderate real sector productivity?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Noman Arshed ◽  
Muhammad Shahzad Sardar ◽  
Mubasher Iqbal
Keyword(s):  
Economic Growth ◽  
Least Square Method ◽  
Cross Product ◽  
Least Square ◽  
Real Sector ◽  
Value Addition ◽  
Content Type ◽  
Moderating Role

Purpose This study aims to test the role of infrastructure for economic growth. For this purpose, panel data of the world is selected from 1998 to 2018 and the study has used slope moderator to test the productivity of real economic activity with economic growth. Design/methodology/approach In this context, the feasible generalized least square method is adopted to estimate the results. Four types of infrastructure indicators i.e. quality of air, port, rail and road are used along with disaggregated GDP. Findings According to the results of this study, the role of industrial and agricultural value addition without infrastructure is negative. For industrial value addition, the cross product with all infrastructure types positively impacts economic growth. All the infrastructures, along with services value addition, except seaport, are contributing to economic growth positively. Along with agriculture value addition, only road infrastructure is contributing to economic growth positively. This study has also used two control variables i.e. quality of education and institutions. These variables are also found to be positive and significant with economic growth. Originality/value This study explores the moderating role of quality of infrastructure sector on real sector productivity, which is leading to economic growth.

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