This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96-76.89% and that of the smoked bonga shad and control ranged from 10.89-14.38% and 8.56-10.12%, respectively. The mean protein content of 15.18-16.95% was recorded for fresh bonga shad samples and 51.86-60.24% and 58.86-64.84% for samples of smoked bonga shad. The fat content was determined at 6.46-8.84%, while the smoked bonga shad and the control samples were found to have fat content at 16.13-20.84% and 12.87-17.34%, respectively. The mean pH, thiobarbituric acid value (TBA), total volatile base-nitrogen (TVB-N), TMA, trimethylamine value (TMA) and Free fatty acids values (FFA) values of the smoked bonga shad were lower than the control and the fresh samples. However, all values are within the range of legislative standard.

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This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioe-conomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial security in all processing centres.

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Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology/approach Cookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses. Findings The results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability. Practical implications The cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit. Originality/value This study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.

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Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.