Recently, research focus is on phyto-plants with their health benefits. This study, therefore, was carried out to produce and evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract. Milk was prepared from tiger nut and blended with Moringa extract in ratios 95:5, 90:10 and 85:15 respectively while 100% tiger nut milk was used as a control. Samples were coded as NOD, MDA, JNJ and ABD respectively. Proximate composition, emulsification, total titratable acidity (TTA), pH and sensory analysis were carried out on the samples. Results showed that sample JNJ had the highest percentages of carbohydrate and protein of 4.33+0.02% and 2.34+0.02% respectively, ABD had the highest percentages of lipid, ash and emulsifying property of 2.54+0.02%, 0.028+0.01% and 444+4.24mg/100g respectively. The pH of all samples varies between 7.13 and 7.24. Sensory evaluation showed that sample NOD was the most acceptable. Most of the parameters measured are significantly different (p˂0.05). This study concluded that sample NOD could be produced for consumption and will be acceptable by the consumers. The higher the amount of Moringa oleifera leaf extract added to the imitation milk the better the health benefit it offers. This is because sample JNJ (85:15 tiger nut-moring) has the highest amount of protein and minerals when assessed)
Ginger (Zingiber officialis rosoe) is an important spice crop of the world and plays valuable roles as food additives (spices) in foods. Acceptable juice has been produced from ginger. However, there are dearths of information on its shelf life study using appropriate packaging materials. Hence, the aim of this research work is to study the effect of different packaging materials on the shelf stability of ginger juice. Ginger juice is produced from ginger rhizomes through sorting, washing, peeling, milling, juice extraction, sieving, application of additives (preservatives, sweeteners) and pasteurization. The pasteurized juice was then hotfilled and cooled into the different packaging materials (glass bottle, plastic bottle, low-density polyethylene, highdensity polyethylene materials and thin film used as control for the study. The various juice samples were subjected to chemical and microbiological assessment on storage period of twelve (12) weeks. There is generally a gradual decrease in the PH of the entire sample with storage. The decrease in the pH ranged between 5.03 and 4.72; there are steady (slow) increases in the total titratable acidity in all the samples over the storage time with the maximum increase in sample E (3.30) with sample A having the minimum value (3.10). The Total Soluble Solids (TSS) witnesses drops in values for all the samples with a gentle slope. The value ranges between 27.40 and 27.80. Minimum value range was obtained for sample A which is the glass-packaged sample. The specific gravity followed the same trend (increasing with storage time) in all the samples (ranged between 1.3727 and 1.3731) but sample A glass bottled packaged sample has the minimum reduction or drops. Microbiologically, all the samples showed low microbial load in all the counts (Total viable count, conform count and mould count) carried out. Although, all the counts were within the safe level of juice generally, sample A has the least microbiological load (5.2 x12 2 cfu/ml) at the end of the twelve (12) weeks storage period. Based on the outcome of all the analysis carried out on the juice samples, it can be concluded and recommended that glass bottle be used in the packaging of ginger juice.
Effects of thermal and non-thermal pre-processing methods on the physical parameters of jackbean seed were investigated. The bean was subjected to three pre-processing methods roasting and autoclaving which are thermal and sprouting a non-thermal pre-processing method. The physical parameters evaluated include length, width and thickness which were done by the use of digital venier caliper, sphericity index by the use of formula and aspect ratio which is the ratio between length and width. The results of physical characterization revealed that all the pre-processing methods used had effects on the seed. With roasting, there was decrease in all these parameters except sphericity index: length 19.00-15.00 mm, width 13.00-11.00 mm, thickness 10.75-10.55 mm and sphericity index 72.88-80.20 %. The aspect ratio decreased with pre-processing time for all the treatments used from 1.46-1.33. Kernel density (g/cm 3), bulk density (g/cm 3) and density ratio for the untreated seed were 1.24, 0.73 and 0.59 respectively. However, with autoclaving and sprouting, there was increase in length from 19.00-24.00 mm, width 13.00-18.00 mm, thickness 10.75-11.10 mm but a decrease in sphericity index (72.88-67.46 %) as the pre-processing time increased. These results are very useful in designing of processing equipment for the jackbean seeds thus, encouraging the industrial utilization of the seed.
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