scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

scholarly journals Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

2021 ◽  
Vol 18 (2) ◽  
pp. 139-156
Author(s):  
MNA Disha ◽  
MA Hossain ◽  
MT Kamal ◽  
MM Rahman ◽  
MA Hashem
Keyword(s):  
Crude Protein ◽  
Frozen Storage ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
And Control ◽  
Different Levels

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

scholarly journals Organoleptic properties and shelf-lives of differently dried fowl eggs

2021 ◽  
Vol 38 (1) ◽  
pp. 120-131
Author(s):  
K.O. Idahor
Keyword(s):  
Shelf Life ◽  
Environmental Conditions ◽  
Control Group ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Poultry Eggs ◽  
Mouth Feel ◽  
And Control

Poultry eggs are perishable, hence could lose their quality rapidly between storage and consumption. Maintaining fresh quality is a major problem which is aggravated by temperature, humidity, storage method and time. Several methods of altering these environmental conditions to prolong the shelf-life of the eggs have been reported, yet little is known about kiln, solar and oven methods of drying boiled fowl eggs. This study was targeted at creating awareness, evaluating the organoleptic properties and determining the shelf-life of kiln-, solar- and oven-dried fowl eggs, stored under different environmental conditions. A total of 160 Isa brown freshly laid eggs were obtained and weighed, and were divided into four different groups of 40 eggs each, designated as control, kiln-, solar- and oven-dried. The eggs were boiled for 30 minutes and dried at 100 – 120oC overnight (kiln dried), 45 – 50oC for 5 days (solar dried) and 100oC for 24 hours (oven dried), but those in the control group were not dried. Panelists were used in obtaining information on awareness of fowl eggs drying/drying methods and organoleptic evaluation. Twenty-seven eggs each from the control, kiln-, solar- and oven-dried groups were kept in locally fabricated egg packs and stored for 30 days in a sales outlet, deep freezer and kitchen for shelf-life determination. Results showed that egg weight loss was highest (52.3%) in the kiln-dried, followed by oven-dried (38.9%), solar-dried (27.4%) and control (20.6%) groups. All the panelists (100%) were aware of the different forms of storing boiled fowl eggs and have eaten fowl eggs in different forms, but none (0.0%) was aware of kiln, solar and oven method of drying fowl eggs, or has eaten kiln-, solar- and oven-dried fowl eggs before then. Some of the panelists liked the appearance, taste, aroma, mouth feel, after-taste and overall acceptability of the dried eggs. All (100%) of the eggs in the sales outlet spoilt, but none (0.0%) among the dried eggs stored in the deep freezer was spoilt. In the kitchen, all the control eggs (100%), 22.2% (kiln dried), 88.9% (solar dried) and 66.7% (oven dried) spoilt. Kiln- and oven-dried eggs had more water loss, apparently implying better effectiveness of the drying methods. Therefore, fowl eggs could be boiled, dried and refrigerated to elongate their shelf-lives.

scholarly journals Effect of Ionizing Radiation on the Bacterial and Fungal Endophytes of the Halophytic Plant Kalidium schrenkianum

2021 ◽  
Vol 9 (5) ◽  
pp. 1050
Author(s):  
Jing Zhu ◽  
Xiang Sun ◽  
Zhi-Dong Zhang ◽  
Qi-Yong Tang ◽  
Mei-Ying Gu ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Ionizing Radiation ◽  
Endophytic Bacteria ◽  
Fungal Endophytes ◽  
Root Endophytes ◽  
Fungal Community Structure ◽  
Geochemical Factors ◽  
Bacteria And Fungi ◽  
High Level ◽  
And Control

Endophytic bacteria and fungi colonize plants that grow in various types of terrestrial and aquatic ecosystems. Our study investigates the communities of endophytic bacteria and fungi of halophyte Kalidium schrenkianum growing in stressed habitats with ionizing radiation. The geochemical factors and radiation (at low, medium, high level and control) both affected the structure of endophytic communities. The bacterial class Actinobacteria and the fungal class Dothideomycetes predominated the endophytic communities of K. schrenkianum. Aerial tissues of K. schrenkianum had higher fungal diversity, while roots had higher bacterial diversity. Radiation had no significant effect on the abundance of bacterial classes. Soil pH, total nitrogen, and organic matter showed significant effects on the diversity of root endophytes. Radiation affected bacterial and fungal community structure in roots but not in aerial tissues, and had a strong effect on fungal co-occurrence networks. Overall, the genetic diversity of both endophytic bacteria and fungi was higher in radioactive environments, however negative correlations were found between endophytic bacteria and fungi in the plant. The genetic diversity of both endophytic bacteria and fungi was higher in radioactive environments. Our findings suggest that radiation affects root endophytes, and that the endophytes associated with aerial tissues and roots of K. schrenkianum follow different mechanisms for community assembly and different paradigms in stress response.

scholarly journals Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1743 ◽  
Author(s):  
Qinghua Yang ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiangwei Gong ◽  
Baili Feng
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Average Chain Length ◽  
Peak Time ◽  
Starch Granules ◽  
Biotic And Abiotic Stresses ◽  
Average Molar Mass ◽  
Bimodal Size Distribution ◽  
Relative Crystallinity ◽  
Pasting Temperature

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Effect of ionizing radiation on the bacterial and fungal endophytes of the halophytic plant Kalidium schrenkianum

2020 ◽  
Author(s):  
Jing Zhu ◽  
翔(Xiang) 孙(Sun) ◽  
Zhidong Zhang ◽  
Qiyong Tang ◽  
Meiying Gu ◽  
...  
Keyword(s):  
Ionizing Radiation ◽  
Aquatic Ecosystems ◽  
Endophytic Bacteria ◽  
Fungal Endophytes ◽  
High Radiation ◽  
Halophytic Plant ◽  
Geochemical Factors ◽  
Bacteria And Fungi ◽  
High Level ◽  
And Control

Endophytes are microbes found within tissues of plants in various types of terrestrial and aquatic ecosystems, including those habitats with ionizing radiation. Our study investigates the differences in composition of bacterial and fungal endophytes associated with the halophytic plant Kalidium schrenkianum and the effects of geochemical factors and radiation (at low, medium, high level and control) on the community structure of endophytic bacteria and fungi. The bacterial class Actinobacteria and the fungal class Dothideomycetes predominated the endophytic communities of K. schrenkianum. Aboveground parts had higher fungal diversity while belowground parts had higher bacterial diversity. Soil pH, total nitrogen, and organic matter showed significant effects on the diversity of root endophytes. Radiation had no significant effect on the abundance of different bacterial classes. Sordariomycetes predominated the root fungal microbiota under high radiation intensity. Differences in the endophytic communities between aboveground and belowground parts were more than that between the radiation levels. No significant differences were found in the aboveground bacterial communities among the radiation levels. Radiation showed a significant effect on the fungal co-occurrence networks. Negative correlations were found between endophytic bacteria and fungi in the plant. The genetic diversity of both endophytic bacteria and fungi was higher in radioactive environments. Our findings suggest that the endophytes associated with aboveground and belowground parts of K. schrenkianum follow different mechanisms for community assembly and different paradigms in stress response.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals The role of honey in healing of bedsores in cancer patients

2012 ◽  
Vol 01 (02) ◽  
pp. 66-71 ◽  
Author(s):  
Aramita Saha ◽  
Subrata Chattopadhyay ◽  
Md. Azam ◽  
Prabir Kr. Sur
Keyword(s):  
Wound Healing ◽  
Cancer Patients ◽  
Assessment Tool ◽  
Low Cost ◽  
Critical Difference ◽  
Visual Analogue Pain ◽  
Wound Assessment ◽  
Significant Difference ◽  
Bacteria And Fungi ◽  
And Control

Abstract Bacground: Honey was used to treat infected wounds as long as 2000 years before bacteria were discovered. It has been reported to have inhibitory action to around 50 species of bacteria and fungi (aspergillus, penicillium). Usually, Metronidazole powder is used in our palliative clinic for wound healing due to low cost & effectivity. Honey is cheap, easily available ingredient with high astringent activity. Objective: Objectives of the study were to find out the effectiveness of Honey in terms of rate of wound healing & pain control in bedsores of cancer patients. Materials and Methods: 40 cancer patients with bedsore wounds were randomly assigned (1:1 ratio i.e. 20 in each arm) for Study Arm (Honey plus Metronidazole powder) and Control Arm (only Metronidazole powder), attending Palliative clinic of our department in between July 2010 to September 2011. Washing of the wound with normal saline done daily before application of above medicaments. Change of posture & soft bed were encouraged in both groups. A pre designed interview proforma, standardised Bates Jensen Wound Assessment Tool and Visual Analogue Pain assessment scale were used to collect and assess data. Results: There was significant difference in wound healing status (F value = 6.523; Critical Difference =14.03, P&nit;0.05) from day 10 and pain reduction also (F value = 6.638 and Critical Difference = 1.667, P&nit;0.05) from day 7 in study arm. Conclusion: Application of honey dressing provides a better wound healing, rapid pain relief in cancer patients with bedsores in palliative settings.

Chemistry, mineralogy and microbiology of termite mound soil eaten by the chimpanzees of the Mahale Mountains, Western Tanzania

1999 ◽  
Vol 15 (5) ◽  
pp. 565-588 ◽  
Author(s):  
William C. Mahaney ◽  
Jessica Zippin ◽  
Michael W. Milner ◽  
Kandiah Sanmugadas ◽  
R. G. V. Hancock ◽  
...  
Keyword(s):  
Sandy Loam ◽  
Termite Mound ◽  
Mahale Mountains ◽  
Mahale Mountains National Park ◽  
The Mean ◽  
Selection For ◽  
Bacteria And Fungi ◽  
And Control ◽  
Very High ◽  
Control Samples

Subsamples of termite mound soil used by chimpanzees for geophagy, and topsoil never ingested by them, from the forest floor in the Mahale Mountains National Park, Tanzania, were analysed to determine the possible stimulus or stimuli for geophagy. The ingested samples have a dominant clay texture equivalent to a claystone, whereas the control samples are predominantly sandy clay loam or sandy loam, which indicates that particle size plays a significant role in soil selection for this behaviour. One potential function of the clays is to bind and adsorb toxins. Although both termite mound and control samples have similar alkaloid-binding capacities, they are in every case very high, with the majority of the samples being above 80%. The clay size material (<2 μm) contains metahalloysite and halloysite, the latter a hydrated aluminosilicate (Al2Si2O4·nH2O), present in the majority of both the termite mound soil and control soil samples.Metahalloysite, one of the principal ingredients found in the pharmaceutical Kaopectate™, is used to treat minor gastric ailments in humans. The soils commonly ingested could also function as antacids, as over half had pH values between 7.2 and 8.6. The mean concentrations of the majority of elements measured were greater in the termite mound soils than in the control soils. The termite mound soils had more filamentous bacteria, whereas the control soils contained greater numbers of unicellular bacteria and fungi.

scholarly journals A Randomized Crossover Study to Evaluate Recipe Acceptability in Breastfeeding Mothers and Young Children in India Targeted for a Multiple Biofortified Food Crop Intervention

2019 ◽  
Vol 40 (4) ◽  
pp. 460-470
Author(s):  
Bryan M. Gannon ◽  
Varsha Thakker ◽  
Vincent S. Bonam ◽  
Jere D. Haas ◽  
Wesley Bonam ◽  
...  
Keyword(s):  
Young Children ◽  
Daily Intake ◽  
Z Score ◽  
Food Crop ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Crop Variety ◽  
And Control ◽  
Randomized Crossover Study ◽  
Height For Age

Background: A multiple biofortified food crop trial targeting iron, zinc, and vitamin A deficiencies among young children and their breastfeeding mothers is planned in India. Objective: To determine the acceptability of recipes prepared with control and biofortified pearl millet, wheat, lentils, and sweet potato. Methods: Children (6-24 months) and their mothers were enrolled as pairs (n = 52). Weight and height/length were determined. Mothers and children were separately, individually randomized in a crossover design to control or biofortified recipes. Children’s 3-day intake was measured per recipe and crop variety. For mothers, a 9-point hedonic scale evaluated color, odor, taste, and overall acceptability. Results: Children’s mean (SD) length-/height-for-age Z-score was −1.2 (1.7), with 27% < −2 (stunted). Mean weight-for-length Z-score was −0.6 (1.2) with 9.6% < −2 (wasted). Mother’s body mass index showed 17% <18.5 and 38% >25. There was no difference in the children’s intake of biofortified versus control varieties of any recipe ( P ≥ .22); overall median daily intake was 75 g (Q1: 61, Q3: 100). Mother’s hedonic scores for color, odor, taste, or overall acceptability did not demonstrate any notable differences ( P ≥ .23 for overall acceptability); combined median overall acceptability score was 8.5 (Q1: 8.0, Q3: 9.0). Conclusions: Recipes were consumed readily, were rated as highly acceptable, and did not show any differences between biofortified and control varieties.

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