Articles From Volume - 03 (Issue - 01)

Open Access Category: AJFSN Total View - 452
Nutritional quality of Solanum aethiopicum L. Shum berry as affected by agroecological zones of production Paper ID: AJFSN-06-03-2022-196
Abstract : Solanum aethiopicum L. Shum (SAS) berries are consumed either raw or as in the form of a tea. This work was performed to study the chemical composition and microbial load of SAS berry harvested from five agroecological zones in Cameroon. The results showed that, berries freshly harvested from all the five agroecological zones were highly contaminated by microorganisms. Berries from the highlands and bimodal rainfall forest zones had a higher rate of contamination, while they were less contaminated in the sudano-sahelian zone. The berries were cleaned with sodium hypochlorite eliminating them from pathogenic microorganisms. The agroecological zones influenced the chemical composition of the SAS berries (P < 0.05), with exception of proteins and lipids (P > 0.05). These berries were more concentrated in the Sudano-sahelian zone and more hydrated in the monomodal rainfall forest zone. However, carbohydrates were the most abundant macronutrient irrespective of the place of production, bitter taste of berries is probably determined by their phytonutrients. Mineral salts such as calcium, magnesium, potassium varied following the agroecological zones, as well as trace-elements like zinc and manganese (P < 0.05), Compared to the iron which reminded unchanged irrespective of the place of production (P > 0.05). These results suggested that the chemical composition and microbial load of SAS depended on the agroecological zones, while confirming their richness in important nutrients.
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Open Access Category: AJFSN Total View - 22
Antibacterial property of commonly used spices in Abuja, Nigeria Paper ID: AJFSN-08-08-2021-190
Abstract : Spices are additives to improve the flavor, taste, and colour of food. Spices are also known to extend shelf life by inhibiting growth or decreasing food borne pathogens. The study is aimed to evaluate seven spices for antibacterial properties on some bacteria. The local and botanic names of the seven spices are Ehuru (Monodora myristica), Uziza (Piper guineese), Turmeric (Curcuma longa), Garlic (Allium sativum), Ginger (Zingiber officinale), Cayenne pepper (Capsicum annum), cinnamon (Cinnamonum cassie) were purchased in the market in Abuja, Nigeria and identified in Herbarium Unit of National Institute for Pharmaceutical Research and Development, these spices were dried and pulverized into powder. These powders were extracted with 70% methanol into crude extracts. The crude extracts were screened for antibacterial property against Salmonella typhi, Escherichia coli, Staph. aureus and Bacillus subtilis at varied concentration of 80,40, 20 and 10 mg/mL using the agar. Curcuma longa and Piper guineese inhibited the growth of test bacteria at the concentration of 10 mg/mL while Cinnamonum cassie and Capsicum annuum inhibited the growth of three of the test bacteria. Zingiber officnale crude extract was found to be resistance against to E. coli and Salmonella typhi, while Allium sativum extract was also exhibit resistance to Sal. typhiand E. coli growth. Monodora myristica crude extract was found to have not inhibitory potential on the test bacteria. The concentration of 10 mg/mL
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Open Access Category: AJFSN Total View - 12
Effect of substitution of glucose syrup with date syrup on the nutritional quality of Granola bar Paper ID: AJFSN-08-08-2021-189
Abstract : Granola bar is a ready- to- eat snack food that is highly nutritious due to the presence of different ingredients such as oat, cashew nut and puffed rice. They are rich in protein, dietary fiber, vitamins and minerals. They consumed in place of breakfast or in between meal to temper hunger for people on the go. In order to make granola bar even more nutritious and healthy, the sugar content can be substituted with natural sweeteners. Therefore, the overall objective of this study was to produce 5 high energy nutritious granola bars by combining oat, puffed rice, corn flakes, cashew nut, chickpea, raisins and substituting the glucose with date syrups namely: (GBA 100% glucose syrup:0 % date syrup (Control); (GBB 75% glucose syrup: 25% date syrup); (GBC 50% glucose syrup: 50% date syrup); (GBD 25% glucose syrup: 75% date syrup); and (GBE 100% date syrup: 0 % glucose syrup). Microbial load, nutrient composition, sensory evaluations were performed. Flaxseed had the highest total viable count, fungal count and chickpea has the highest Salmonella Shigella count. On dry weight basis, moisture content ranged from (1.05±0.0 to 1.07±0.0); protein (8.5±0.02 to 12.6±0.05); fiber (0.53±0.04 to 1.1±0.02). GBC has the highest moisture content (1.07±0.0). GBE was scored higher in taste (4.05), chewiness (3.65), aftertaste (3.75) and overall acceptability (4.05). GBC scored (4.05) in color and crunchiness (4.25). In conclusion, date syrup can be substituted for glucose syrup in the production
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