Food Science

Sourdough fermentation is one of the oldest biotechnological methods of food preparation. Macaroni, as one of the world's most widely consumed cereal products, used in large quantities, because of its nutritional value, significant amounts of complex carbohydrates, protein, vitamin B & iron. In this study, We evaluated physicochemical properties of fermi macaroni after adding spray dried lactic acid sourdough (12, 8, 5% w/w) of three species of Lactobacillus acidophilus, Lactobacillus cazei & Lactobacillus plantarum in 10 treatments of semolina with 88, 92, 95 & 100 grams. As a result, according to the obtained data, the sample containing 8% Lactobacillus acidophilus was chosen as the sample with superior physicochemical properties.

A field experiment was conducted to evaluate the resistance and susceptibility of twenty four sugarcane varieties to iron chlorosis in an iron deficient soil (Typic Haplustert). Marked differences were observed among the investigated varieties in respect of their sensitivity to Fe chlorosis. Among the varieties, Co 8021, Co 86032, Co 86249, Co 94005 and Co 94012 recorded higher cane yield and were identified as most tolerant, and recommended for cultivation. Using resistant genotypes proved to be the most effective treatment in reducing chlorosis severity. Occurrence of the chlorosis was found to be associated with SPAD readings, chlorophyll content, and active Fe content of leaves, cane yield and sugar yield.

Bromelain is a mixture of protein digesting (proteolytic) enzymes found in pineapples (Ananas comosus). The objective of this study was to assess the effectiveness of bromelain as an anti browning agent, extracted and purified from pineapple crown and pulp. The efficacy of extracted bromelain was compared with widely used anti browning agents. Bromelain purified by ion exchange chromatography was run through a SDS PAGE gel and was found to be having a molecular weight ranging from 20 to 30 kDa. The effect of pH and temperature on the protease activity of bromelain sample was also estimated. The anti browning activity was found out to be higher in the fruit pulp extract in comparison with the crown leaf extract as the former showed higher protease activity almost twice the crown leaf extract. Bromelain within the concentration range of 0.1% to 0.8% hardly proved to be a potent anti browning agent but 1% crown extract bromelain was a better anti browning agent than acetic acid and also fruit pulp bromelain was found to be a much better anti browning agent than ascorbic acid and acetic acid.

Experiments were carried out to study the effects of water blanching on the quality of bottle gourds over a temperature range of 85–100 0C. Bottle gourd slices with thickness 5, 10 and 15 mm were selected for the blanching treatments. These blanching treatments were evaluated with respect to the inactivation time of peroxidase (POD) and the process was optimized on the basis of maximum retention of vitamins and nutrients, and minimum loss in yield of extracted juice. The most effective water blanching treatment was 3.67 min at 100 0C in 5 mm slices thickness. At this time–temperature-slices thickness combination, PODs were completely inactivated and the yield, ascorbic acid contents, pH and TSS of bottle gourds juice were found to be 69.40 %, 7.25 mg/100 ml. 6.32 and 3.67 0Brix respectively. The thermal inactivation of POD in fruits and vegetables using various enzyme inactivation processes available in the literature was critically studied. The time-temperature-slices thickness combination during hot water blanching provided a good description of the inactivation of POD in bottle gourds over the temperature range of 85–100 0C and slices thicknesses of 5-15 mm.

There are two important things which is interesting to study about the background of the food and beverage industry in East Java : (1) the contribution of the food and beverage industry in East Java and (2) Industry East Java in the constellation of national industrial policy. Based on the empirical phenomena as described above, the objectives of this study are: identify patterns in the food and beverage industry and to analyze the relationship of food and beverage among its subsectors in East Java Province. The used analytical tools in this study is input-output analysis. The results of analysis shows: (i) The sector that is able to move the economy in East Java Province is coming from the industrial sector. Referring to Table I-O of East Java Province in 2010, the ability to create output from the industrial sector is Rp. 652.71 trillion and accounted for 38.89% of the total output;(ii) Rice-based industry is the industry that has the largest value of input coefficient worth 0.7311 means that any increase or decrease of 1 rupiah from the industry will have a direct impact of 0.7311 in the economy; (iii) Subsectors with the highest backward linkages were the milk processing, milk and ice cream products with an associated value of 1,256; (iv) The largest direct forward linkage is the grain mill subsector (except rice), starch and starch with a figure of 2,802.

The quantity of inclusion of three types of cereals for the preparation cereal mix as main component in Nutri-composite bar preparation such as whole wheat flour (WWF), proso millet flour (PMF), and germinated finger millet flour (GFMF) was optimized using central composite rotatable design for three variables with five level of each. The analyzed responses were carbohydrate, protein, fat, crude fibre, ash and moisture content. The influence of independent variables on responses and optimized level of incorporation was studied through second order polynomial quadratic regression models. The independent variables imposed significant effect on fat at linear level; carbohydrate, protein and crude fiber at quadratic level; moisture and crude fiber at interactive level. The optimum level of mixing of WWF, PMF and GFMF in cereal mix with validated means of response as 4.6g moisture, 71g carbohydrate, 11.18g protein, 1.7g fat, 2.7 g ash and 5.7 g crude fiber was 46.18 g, 35 g and 32.5 g respectively.

The aim of the project was to evaluate the pasting profile and functional properties of green banana composite flour. Banana samples obtained from the Volta River Estate Limited were solar dried and milled into flour. Soybean and maize were obtained from a local market at Madina in Accra, mechanically dried and made into flour. Banana, soy bean and maize flour were mixed into composite flour in seven different percentage ratios. Pasting profile and functional properties were analyzed on the composite flour. The values ranged from 6.28±0.87 to 7.41±0.46 for swelling power. Solubility index values were 15.0±3.65 to 19.37±0.92 for BMS 3 and 6 respectively. There were significant differences. Water absorption capacity values ranged from 9.67±0.58 to 14.33±0.58 for BMS 2 and 6 respectively, Oil Absorption Capacity also had values ranging from 7.0±1.0 to 10.33±0.58 for BMS 5 and 3 respectively. The bulk density values where 0.71±0.11 and 0.81±0.01 for BMS 2 and 1 respectively. The pasting profile showed significant difference between the individual samples in all the parameters. The results obtained so far indicates that banana composite flour would be good for infants.

Street delicacies are ready-to-eat foods prepared and sold by vendors and hawkers in streets and public places. Consumption of street delicacies contaminated with microorganisms are suspected to be a factor in outbreaks of some public health diseases. The microbial quality of some street delicacies in some parts of the Eastern and Volta regions of Ghana were evaluated. The parameters examined were the total viable count, total coliform count, pH, moisture and as well as their elemental composition. The moisture content for the samples in the various localities was in the range of 0.67 % to 1.90%. The samples tested contained the elements, Fe, Mg, K, Na, Zn and Mn in different concentrations. Microbial analysis indicates that, total viable counts were relatively low and were within acceptable limits (0-4.59 log10cfu/g), however coliform counts (3.20±0.02 log10cfu/g) for snail kebab in Kpong were above the acceptable limits. The organisms isolated and identified from the delicacies includes Salmonella sp., C. freundii, E. coli, and S. aureus. Street foods can be sources of food pathogens, therefore public health authorities must educate food vendors on food handling and hygiene, environmental hygiene as well as hand-washing practices.

Sesame meal is a byproduct of oil extraction factories. This product is considered as waste and it used to feed livestock and poultry. Hence, we evaluated effect of sesame meal methanol extraction on the physicochemical characteristics of pasteurized butter. In this study, oil extraction was performed by methanol at room temperature for 24 h. The compositions determined by HPLC chromatography, also sample of butter were packed with three concentrations of 50, 100 and 150 ppm. Oxidative tests including acid index, anisidine, peroxide, the induction period, total polyphenol compounds, conjugated diene value in 0 days, 15th, 30th, 45th, 60th and 90th of maintenance level (P< 0/05). The results showed that the butter with a concentration of 150 ppm and storage temperature -18 ° C showed highest resistance to oxidative and organoleptic evaluation, also it had significant differences with T1, T2 and T treatments (P< 0.05). The worst example, to control the temperature of 4 ° C. interaction between concentration × time × temperature factors was significant for all treatments (p>0/01).

The effect of pre-drying treatments on the proximate and phytochemical quality of oven-dried mushroom was evaluated using conventionally accepted methods. The pre-treatments used were dipping in 10% citric acid solution, dipping in 10% ascorbic acid solution and a control. The pre-treatments resulted in significant differences in pH, protein, vitamin C, some trace elements and phytochemicals present. Control sample had a protein content of 7.4%, while a range of 19.4% and 14.3% was recorded for samples pre-treated with citric acid and ascorbic acid respectively. The total phenolic content was in the range of 6.39 – 32.26 mg GAE/g of dry weight. Thus the use of these pre-treatments can be used to effect changes in some proximate and phytochemical components of oyster mushroom powder. Keywords: mushroom, oven-drying, blanching, citric acid, ascorbic acid