Rivista e Edizione

AHEAD OF PRINT

Volume 5 (2022): Edizione 1 (June 2022)

Volume 4 (2021): Edizione 2 (March 2021)

Volume 4 (2021): Edizione 1 (June 2021)

Volume 3 (2020): Edizione 2 (December 2020)

Volume 3 (2020): Edizione 1 (June 2020)

Volume 2 (2019): Edizione 2 (December 2019)

Volume 2 (2019): Edizione 1 (June 2019)

Dettagli della rivista
Formato
Rivista
eISSN
2616-1923
Pubblicato per la prima volta
30 Apr 2019
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

Volume 4 (2021): Edizione 2 (March 2021)

Dettagli della rivista
Formato
Rivista
eISSN
2616-1923
Pubblicato per la prima volta
30 Apr 2019
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

5 Articoli
access type Accesso libero

Proximate Composition and Microbial level Estimation of some selected roasted/fried food items sold along Nigeria roadsides

Pubblicato online: 31 Mar 2022
Pagine: 31 - 35

Astratto

Abstract

The objective of this study was to determine the proximate and microbiological compositions of some food samples obtained at three different locations within Ibadan Metropolis, Nigeria from different local food vendors. The highest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 88.10 ±0.79% (Roasted Yam), 17.76 ±2.29% (Roasted Fish), 20.54 ±4.0% (Suya Meat), 20.27 ±11.43% (Roasted Plantain), 4.57 ±0.10% (as in Suya Meat) and 5.07 ±0.69 (Roasted Plantain) respectively while the lowest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 49.14 ±1.37% (as in Fried Bean Cake), 0.08 ±0.01% (Roasted Yam), 0.47 ±0.05% (Roasted Yam), 1.81 ±0.33 (Roasted Fish), 1.37 ±0.12 (Doughnut) and 0.16 ±0.06% (Fried Bean Cake) for all the samples estimated. The highest mean heterotropic bacteria and fungi counts are 6.19× 103cfu/ml (Roasted Yam) and 3.30× 103cfu/ml (Fried Bean Cake) respectively while the lowest mean heterotropic bacteria and fungi counts are 1.64× 103cfu/ml (Doughnut) and 1.08× 103cfu/ml (Roasted Plantain) respectively. These food samples were shown to contain certain level of proximate parameters but these are not sufficient for nutritional requirements in human diet. Increasing the shelf-life of foods is one of the major purposes in food processing. Processes which precede food processing causes loss of essential vitamins and minerals. Also, roasted foods sold along Nigerian road-sides are exposed to dust accumulation and wastes from automobile exhaust.

Parole chiave

  • Proximate
  • Moisture
  • Ash content
  • Crude fibre
  • Crude Protein
  • Microbial
access type Accesso libero

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Pubblicato online: 31 Mar 2022
Pagine: 36 - 41

Astratto

Abstract

People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

Parole chiave

  • Celiac Disease
  • Gluten-free bread
  • Cereal flours
  • Different characteristics of gluten-free bread
access type Accesso libero

Management Practices for Whitefly and Thrips in Mungbean

Pubblicato online: 31 Mar 2022
Pagine: 42 - 51

Astratto

Abstract

This experiment was conducted at the central farm of Sher-e-Bangla Agricultural University, [23.740 N latitude and 90.350 E longitude] Sher-e-Bangla Nagar, Dhaka, Bangladesh, during the period of March to May, 2014 to study the Whitefly and Thrips pest incidence in mungbean and their management practices BARI Mung-5 was used as the test crop for this experiment. The experiment consists of the following treatments: T1: Nitro 505EC (Chloropyrifos+Cypermethrin) @ 2 ml/L of water at 10 days interval; T2: Casper 5 SG (Emamectin Benzoate) @ 2gm/L; T3: Voliam Flexi (Thiamethoxam+Chlorantraniliprole) @ 0.25 ml/L; T4: Tapnor 40 EC (Dimethoate) @ 2.0 ml/L; T5: Allion 2.5 EC (Lamda-Cyhalothrin) @; T6: Admire 200SL (Imidachorpid) @ 0.25 ml/Land T7: Control. The experiment was laid out in Randomized Complete Block Design (RCBD) with three replications. The lowest number of whitefly infestation per plant in the vegetative stage (4.18) and reproductive stage (2.13) was recorded from T6 treatment, whereas the highest (14.44) and (8.10) was recorded from T7 treatment in respective stage. Thrips infestation was higher (6.32) per 5 flower was recorded from T7 treatment whereas lower infestation (1.88) per 10 flower was recorded from T6. The lowest yield per hectare (1.27 ton) was found in T7 and lowest benefit cost ratio (4.16) was found in T5 whereas highest yield per hectare (1.53 ton) was found in T6 and highest benefit cost ratio (12.81) was found in T3 treatment. Among the management practices for controlling whitefly and thrips of mungbean Admire 200SL @ 0.25 ml/L of water was more effective which was followed by Voliam Flexi (Thiamethoxam+Chlorantraniliprole) @ 0.25 ml/L of water Farmers should use Admire 200SL(Imidachorpid) @ 0.25 ml/L of water at 10 days interval for controlling whitefly and thrips in mungbean.

Parole chiave

  • Whitefly
  • Thrips
  • Management practices
  • Growth
  • Yield
access type Accesso libero

Evaluation of Country Bean Germplasm Collected from Patuakhali Region

Pubblicato online: 31 Mar 2022
Pagine: 52 - 54

Astratto

Abstract

The experiment was conducted at Regional Horticulture Research Station, Lebukhali, Patuakhali and were evaluated the genotypic performance like yield and yield traits of seventeen (17) country bean genotypes collected from Patuakhali region. In this area, country bean yield is very low, that why we need to identify high yielding country bean genotypes in Patuakhali region. The experiment was laid out in an augmented block design. Seventeen country bean lines viz., LPPK001 to LPPK017 and four check variety viz., BARI Sheem-1, 6, 7 and IPSA Sheem-2 were used for this trial. A lot of variability was observed such as plant height, pod length, pod breadth, pod weight, No. of pod plant−1, yield plant−1, 100 seed weight and yield. The pod length ranged from 20.4-7.62 cm, pod breadth range from 4.83-1.41 cm and pod weight ranged from 13.28-5.08g. The longest pod (20.4 cm), maximum pod breadth (4.83cm) and the premier pod weight (13.28 gm) were found in BARI Sheem 6, LPPK012 and LPPK002 respectively. The highest yield (18.73 t/ha) obtained from the line LPPK016 and minimum in the line LPPK 003 (5.43 t/ha). Among the 17 tested lines and 4 checks; 15 were green in colour, and IPSA Sheem 2 was light green, LPPK011 was purple green and LPPK001 and LPPK014 were creamy- white in colour. The wide variations in phenotypic level among the genotypes LPPK001, LPPK005, LPPK015, LPPK016, and BARI Sheem 7 can be potentially used for more production in Patuakhali region, ultimately it will increase the farmers’ incomes level.

Parole chiave

  • Patuakhali
  • Production
  • Evaluation
  • Hyacinth Bean and Data Analysis
access type Accesso libero

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Pubblicato online: 31 Mar 2022
Pagine: 55 - 59

Astratto

Abstract

The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

Parole chiave

  • Carbonated drinks
  • Physico-chemical characteristics
  • Sensory evaluation
  • BARI Payera-4
5 Articoli
access type Accesso libero

Proximate Composition and Microbial level Estimation of some selected roasted/fried food items sold along Nigeria roadsides

Pubblicato online: 31 Mar 2022
Pagine: 31 - 35

Astratto

Abstract

The objective of this study was to determine the proximate and microbiological compositions of some food samples obtained at three different locations within Ibadan Metropolis, Nigeria from different local food vendors. The highest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 88.10 ±0.79% (Roasted Yam), 17.76 ±2.29% (Roasted Fish), 20.54 ±4.0% (Suya Meat), 20.27 ±11.43% (Roasted Plantain), 4.57 ±0.10% (as in Suya Meat) and 5.07 ±0.69 (Roasted Plantain) respectively while the lowest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 49.14 ±1.37% (as in Fried Bean Cake), 0.08 ±0.01% (Roasted Yam), 0.47 ±0.05% (Roasted Yam), 1.81 ±0.33 (Roasted Fish), 1.37 ±0.12 (Doughnut) and 0.16 ±0.06% (Fried Bean Cake) for all the samples estimated. The highest mean heterotropic bacteria and fungi counts are 6.19× 103cfu/ml (Roasted Yam) and 3.30× 103cfu/ml (Fried Bean Cake) respectively while the lowest mean heterotropic bacteria and fungi counts are 1.64× 103cfu/ml (Doughnut) and 1.08× 103cfu/ml (Roasted Plantain) respectively. These food samples were shown to contain certain level of proximate parameters but these are not sufficient for nutritional requirements in human diet. Increasing the shelf-life of foods is one of the major purposes in food processing. Processes which precede food processing causes loss of essential vitamins and minerals. Also, roasted foods sold along Nigerian road-sides are exposed to dust accumulation and wastes from automobile exhaust.

Parole chiave

  • Proximate
  • Moisture
  • Ash content
  • Crude fibre
  • Crude Protein
  • Microbial
access type Accesso libero

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Pubblicato online: 31 Mar 2022
Pagine: 36 - 41

Astratto

Abstract

People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

Parole chiave

  • Celiac Disease
  • Gluten-free bread
  • Cereal flours
  • Different characteristics of gluten-free bread
access type Accesso libero

Management Practices for Whitefly and Thrips in Mungbean

Pubblicato online: 31 Mar 2022
Pagine: 42 - 51

Astratto

Abstract

This experiment was conducted at the central farm of Sher-e-Bangla Agricultural University, [23.740 N latitude and 90.350 E longitude] Sher-e-Bangla Nagar, Dhaka, Bangladesh, during the period of March to May, 2014 to study the Whitefly and Thrips pest incidence in mungbean and their management practices BARI Mung-5 was used as the test crop for this experiment. The experiment consists of the following treatments: T1: Nitro 505EC (Chloropyrifos+Cypermethrin) @ 2 ml/L of water at 10 days interval; T2: Casper 5 SG (Emamectin Benzoate) @ 2gm/L; T3: Voliam Flexi (Thiamethoxam+Chlorantraniliprole) @ 0.25 ml/L; T4: Tapnor 40 EC (Dimethoate) @ 2.0 ml/L; T5: Allion 2.5 EC (Lamda-Cyhalothrin) @; T6: Admire 200SL (Imidachorpid) @ 0.25 ml/Land T7: Control. The experiment was laid out in Randomized Complete Block Design (RCBD) with three replications. The lowest number of whitefly infestation per plant in the vegetative stage (4.18) and reproductive stage (2.13) was recorded from T6 treatment, whereas the highest (14.44) and (8.10) was recorded from T7 treatment in respective stage. Thrips infestation was higher (6.32) per 5 flower was recorded from T7 treatment whereas lower infestation (1.88) per 10 flower was recorded from T6. The lowest yield per hectare (1.27 ton) was found in T7 and lowest benefit cost ratio (4.16) was found in T5 whereas highest yield per hectare (1.53 ton) was found in T6 and highest benefit cost ratio (12.81) was found in T3 treatment. Among the management practices for controlling whitefly and thrips of mungbean Admire 200SL @ 0.25 ml/L of water was more effective which was followed by Voliam Flexi (Thiamethoxam+Chlorantraniliprole) @ 0.25 ml/L of water Farmers should use Admire 200SL(Imidachorpid) @ 0.25 ml/L of water at 10 days interval for controlling whitefly and thrips in mungbean.

Parole chiave

  • Whitefly
  • Thrips
  • Management practices
  • Growth
  • Yield
access type Accesso libero

Evaluation of Country Bean Germplasm Collected from Patuakhali Region

Pubblicato online: 31 Mar 2022
Pagine: 52 - 54

Astratto

Abstract

The experiment was conducted at Regional Horticulture Research Station, Lebukhali, Patuakhali and were evaluated the genotypic performance like yield and yield traits of seventeen (17) country bean genotypes collected from Patuakhali region. In this area, country bean yield is very low, that why we need to identify high yielding country bean genotypes in Patuakhali region. The experiment was laid out in an augmented block design. Seventeen country bean lines viz., LPPK001 to LPPK017 and four check variety viz., BARI Sheem-1, 6, 7 and IPSA Sheem-2 were used for this trial. A lot of variability was observed such as plant height, pod length, pod breadth, pod weight, No. of pod plant−1, yield plant−1, 100 seed weight and yield. The pod length ranged from 20.4-7.62 cm, pod breadth range from 4.83-1.41 cm and pod weight ranged from 13.28-5.08g. The longest pod (20.4 cm), maximum pod breadth (4.83cm) and the premier pod weight (13.28 gm) were found in BARI Sheem 6, LPPK012 and LPPK002 respectively. The highest yield (18.73 t/ha) obtained from the line LPPK016 and minimum in the line LPPK 003 (5.43 t/ha). Among the 17 tested lines and 4 checks; 15 were green in colour, and IPSA Sheem 2 was light green, LPPK011 was purple green and LPPK001 and LPPK014 were creamy- white in colour. The wide variations in phenotypic level among the genotypes LPPK001, LPPK005, LPPK015, LPPK016, and BARI Sheem 7 can be potentially used for more production in Patuakhali region, ultimately it will increase the farmers’ incomes level.

Parole chiave

  • Patuakhali
  • Production
  • Evaluation
  • Hyacinth Bean and Data Analysis
access type Accesso libero

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Pubblicato online: 31 Mar 2022
Pagine: 55 - 59

Astratto

Abstract

The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

Parole chiave

  • Carbonated drinks
  • Physico-chemical characteristics
  • Sensory evaluation
  • BARI Payera-4

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