The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Mango (Mangifera Indica.L) is the national
fruit of India. Peels and seeds are the by-products obtained
during processing of mango. The Mango seed possess disposal
problem if not handled properly therefore conversion of mango
seed kernel to starch is the solution of this problem. Starch is
used in food and pharmaceutical industry. These industries
depend on crops that are the primary source of food for the
human thus raising the food prices. Unlike the conventional
method of producing starch, this method totally uses raw waste.
The report showed the maximum yield of starch was 59.06
percent, the amylose content 16.3 percent and ash content
between 0.12 to 0.15 percent. The purity of the starch obtained
was 97.18 percent when compared to market starch which was
92.59 percent. Thus, it can be concluded that the starch obtained
from mango seed kernel can be used in food industry.
Physicochemical Characteristics and Functional Properties of White Sweet Pota...Dr. Amarjeet Singh
Sweet potato is an agricultural commodity that is a
source of high carbohydrates and can be cultivated in infertile
areas. Processing of sweet potatoes as food and industrial raw
materials is still limited. One way to process sweet potatoes is
to dry the sweet potato into starch so that it can increase the
sweet potato storage capacity as well as being beneficial and
practical in storage and transportation so that it can be
processed into various food products. The purpose of this
study was to study and evaluate the physicochemical
characteristics and functional properties of white sweet potato
starch varieties of AC. Various methods are used to analyze
these characteristics and properties, including the kjedahl
method, AOAC (Association of Official Analytical Chemistry),
SNI (Indonesian national standard) and several methods that
have been developed. The results showed that the values of
9.02% moisture content, 0.37% ash content, 0.62% crude
fiber, 0.13% fat content, 85.23% starch content, 35.99%
amylose content, 88.75% carbohydrate content, 77.14% white
degree freeze-thaw stability 95.18 % and clarity of starch
paste 44.97%. Characteristics obtained have met the
standards, but each variety has advantages and disadvantages
so that it can be adjusted to the use of food products that want
to use AC sweet potato varieties of white sweet potato.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L. Inocula were prepared by loop transfers from stock slants to 50 mL of the 20 percent medium in 500-mL Erlenmeyer flasks. The results showed that with higher concentration of glucose (30g/L) higher amount of alcohol (0.22g/100mL) was produced. Similarly, the yeast isolated from apple showed maximum yeast biomass (0.38g/100mL) at 70g/L glucose concentration and minimum on 50g/L (0.03g/100mL) glucose concentration. In conclusion, the wild yeast produce higher ethanol amount in case of banana fruits.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Mango (Mangifera Indica.L) is the national
fruit of India. Peels and seeds are the by-products obtained
during processing of mango. The Mango seed possess disposal
problem if not handled properly therefore conversion of mango
seed kernel to starch is the solution of this problem. Starch is
used in food and pharmaceutical industry. These industries
depend on crops that are the primary source of food for the
human thus raising the food prices. Unlike the conventional
method of producing starch, this method totally uses raw waste.
The report showed the maximum yield of starch was 59.06
percent, the amylose content 16.3 percent and ash content
between 0.12 to 0.15 percent. The purity of the starch obtained
was 97.18 percent when compared to market starch which was
92.59 percent. Thus, it can be concluded that the starch obtained
from mango seed kernel can be used in food industry.
Physicochemical Characteristics and Functional Properties of White Sweet Pota...Dr. Amarjeet Singh
Sweet potato is an agricultural commodity that is a
source of high carbohydrates and can be cultivated in infertile
areas. Processing of sweet potatoes as food and industrial raw
materials is still limited. One way to process sweet potatoes is
to dry the sweet potato into starch so that it can increase the
sweet potato storage capacity as well as being beneficial and
practical in storage and transportation so that it can be
processed into various food products. The purpose of this
study was to study and evaluate the physicochemical
characteristics and functional properties of white sweet potato
starch varieties of AC. Various methods are used to analyze
these characteristics and properties, including the kjedahl
method, AOAC (Association of Official Analytical Chemistry),
SNI (Indonesian national standard) and several methods that
have been developed. The results showed that the values of
9.02% moisture content, 0.37% ash content, 0.62% crude
fiber, 0.13% fat content, 85.23% starch content, 35.99%
amylose content, 88.75% carbohydrate content, 77.14% white
degree freeze-thaw stability 95.18 % and clarity of starch
paste 44.97%. Characteristics obtained have met the
standards, but each variety has advantages and disadvantages
so that it can be adjusted to the use of food products that want
to use AC sweet potato varieties of white sweet potato.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L. Inocula were prepared by loop transfers from stock slants to 50 mL of the 20 percent medium in 500-mL Erlenmeyer flasks. The results showed that with higher concentration of glucose (30g/L) higher amount of alcohol (0.22g/100mL) was produced. Similarly, the yeast isolated from apple showed maximum yeast biomass (0.38g/100mL) at 70g/L glucose concentration and minimum on 50g/L (0.03g/100mL) glucose concentration. In conclusion, the wild yeast produce higher ethanol amount in case of banana fruits.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Pineapple: Potential Source of Proteolytic Enzymes for Degumming of Raw Silk ...CrimsonpublishersMCDA
Pineapple is a well-known reservoir of proteases. Treatment of silk skeins with pineapple juice resulted in degumming of the fibers leading to unmasking of the lustrous inner layer. The juice obtained from raw pineapple was subjected to concentration by saturation with 85% ammonium sulfate. The proteolytic activity of the juice as well as the concentrate was found to effectively degum the skein. The proteases were optimally active at pH 6.6, and 50-55 C. Treatment of the skein with 5U of proteolytic activity at 50 C and pH 6.6 for 120min resulted in weight loss to an extent of 17-18.5%. Release of peptides and amino acids, arginine, histidine and aromatic amino acids was monitored during the process of degumming. The rate of release of peptides and amino acids was relatively higher till 90-120min, reducing thereafter. The enzymatically degummed skeins were found to be more lustrous in comparison to untreated skeins. Conventionally, raw silk skeins are chemically treated to impart luster to the fiber. Enzymatically degummed fibers displayed smoother texture and improved stretch ability in comparison to chemically decoated skeins. Use of pineapple in silk manufacture may boost the agronomy in tropical regions where it is grown extensively.
https://crimsonpublishers.com/mcda/fulltext/MCDA.000585.php
For more open access journals in Crimson Publishers please click on link: https://crimsonpublishers.com
For more articles on American Research Journal of Agriculture please click on below link: https://crimsonpublishers.com/mcda/
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Proximate and Toxicological Analyses of Detoxified Jatropha Curcas Seedsiosrjce
The need for detoxification of less utilized crops with similar nutritional composition with soybeans
as potential substitute or supplement for soybeans in conventional feeds production is obvious as price of
soybean continue to rise. Jatropha curcas is one of such crops which can serve as a potential source of dietary
energy and protein. However, the presence of anti-nutritional factors restricts the utilization of the Jatropha
curcas seed in animal feed. Several researchers however have shown that this obstacle can be overcome by
detoxifying the seeds, but many of them failed to established the effects of these detoxification methods on the
nutritional content of Jatropha curcas .The main objective of this study therefore was to determine the effect of
three simple inexpensive physical methods of detoxification (soaking, roasting and fermentation) on the
proximate and toxicological compositions of Jatropha curcas seed meal. To achieve this, Jatropha curcas seeds
sample used were divided into four parts. The first three parts were subjected to the three different physical
treatments after which they were dried to constant weight and while the fourth part was dried to constant weight
and milled. These four samples were then analysed for their proximate and toxicological composition .The
results showed that fermentation deactivated the antinutrients most in the seeds and did not adversely affect the
nutritional composition of the seeds
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Research Inventy : International Journal of Engineering and Scienceinventy
esearch Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Pineapple: Potential Source of Proteolytic Enzymes for Degumming of Raw Silk ...CrimsonpublishersMCDA
Pineapple is a well-known reservoir of proteases. Treatment of silk skeins with pineapple juice resulted in degumming of the fibers leading to unmasking of the lustrous inner layer. The juice obtained from raw pineapple was subjected to concentration by saturation with 85% ammonium sulfate. The proteolytic activity of the juice as well as the concentrate was found to effectively degum the skein. The proteases were optimally active at pH 6.6, and 50-55 C. Treatment of the skein with 5U of proteolytic activity at 50 C and pH 6.6 for 120min resulted in weight loss to an extent of 17-18.5%. Release of peptides and amino acids, arginine, histidine and aromatic amino acids was monitored during the process of degumming. The rate of release of peptides and amino acids was relatively higher till 90-120min, reducing thereafter. The enzymatically degummed skeins were found to be more lustrous in comparison to untreated skeins. Conventionally, raw silk skeins are chemically treated to impart luster to the fiber. Enzymatically degummed fibers displayed smoother texture and improved stretch ability in comparison to chemically decoated skeins. Use of pineapple in silk manufacture may boost the agronomy in tropical regions where it is grown extensively.
https://crimsonpublishers.com/mcda/fulltext/MCDA.000585.php
For more open access journals in Crimson Publishers please click on link: https://crimsonpublishers.com
For more articles on American Research Journal of Agriculture please click on below link: https://crimsonpublishers.com/mcda/
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Proximate and Toxicological Analyses of Detoxified Jatropha Curcas Seedsiosrjce
The need for detoxification of less utilized crops with similar nutritional composition with soybeans
as potential substitute or supplement for soybeans in conventional feeds production is obvious as price of
soybean continue to rise. Jatropha curcas is one of such crops which can serve as a potential source of dietary
energy and protein. However, the presence of anti-nutritional factors restricts the utilization of the Jatropha
curcas seed in animal feed. Several researchers however have shown that this obstacle can be overcome by
detoxifying the seeds, but many of them failed to established the effects of these detoxification methods on the
nutritional content of Jatropha curcas .The main objective of this study therefore was to determine the effect of
three simple inexpensive physical methods of detoxification (soaking, roasting and fermentation) on the
proximate and toxicological compositions of Jatropha curcas seed meal. To achieve this, Jatropha curcas seeds
sample used were divided into four parts. The first three parts were subjected to the three different physical
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content of milk during preservation and to make a suitable decision on the effect of preservation on the
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total viable bacteria count (TVC) and Coliform count. The initial average TVC in raw milk was 5.49±0.69 log
c.f.u. /ml. which increased to 6.25±0.10 log c.f.u. /ml. indicated deterioration in milk quality. In case of
pasteurized milk samples initial average total viable count was 4.43±0.17 log. c.f.u. /ml. increased to
5.92±0.05 log c.f.u. /ml. after six days of preservation. UHT milk samples which should not contain microbial
contamination also provided with initial average total viable count of 3.32±0.06 log c.f.u. /ml. and 3.59±0.04
log c.f.u. /ml. during preservation at room temperature for four months. Coliform bacteria usually cannot
survive at the pasteurization temperature .The initial average coliform bacteria were estimated 3.55±0.12 log
c.f.u. /ml. and 2.08±0.11 log c.f.u. /ml. for pasteurized and UHT milk samples which increase to 3.81±0.06 log.
c.f.u. /ml. for pasteurized milk after six days of preservation and 2.43±0.10 log c.f.u. /ml. for UHT milk
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which regards as a readily drinkable drink must not be purchased or consumed after three months from the
production due to the microbial content especially coliform bacteria in milk sample increased by substantial
amount.
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This study was aimed to analyze the nutritional and sensory quality variations of biscuits prepared from composite flour
which consist of sprouted sorghum, soybean and finger millet during 12 weeks (3 months) of storage period. Based on the
physical, nutritional and sensory analysis of preliminary studies, most preferred biscuit samples were selected for storage
studies. Three replications were prepared for each treatment for the evaluation. Those were, T1 – 70% Sprouted Sorghum
+ 20% Soybean + 10% Finger millet, T2 – 60% Sprouted Sorghum + 30% Soybean + 10% Finger millet, T3 – 50%
Sprouted Sorghum + 40% Soybean + 10% Finger millet. These treatments were packed in sealed laminated aluminium foil
for storage studies. Packed biscuits were stored under ambient condition of 300C average temperature and 70% - 80%
relative humidity for 12 weeks. Nutritional analyses of the biscuits were carried out at two weeks’ interval throughout the
storage period. The results of nutritional analysis showed that, there were significance differences (p<0.05) between the
tested treatments. These results revealed the declining trends in protein, fat, fiber, ash and total sugar and an increasing
trend in moisture content of the biscuits. The organoleptic analysis carried out at the end of 12 weeks revealed that there
were significant (p<0.05) differences for the organoleptic characters between the formulations. From the overall
acceptability rating, the biscuit sample prepared from composite flour with 60% sprouted sorghum flour, 30% soybean
flour and 10% finger millet flour had the highest mean value compared with other treatments. There were no remarkable
changes in organoleptic qualities observed up to 12 weeks of storage at 300 C and RH of 70%-80% in this treatment.
Microbial Analysis was done after 12 weeks of storage. Products were not affected by any microbial activities. There was
no harmful effect during storage on the quality of the product due to microbial growth at ambient temperature. Therefore,
it is safe for the consumption upon 12 weeks of storage. Based on the nutritional, organoleptic and microbial qualities, the
biscuit sample prepared from composite flour with 60% Sprouted Sorghum flour, 30% Soybean flour and 10% Finger
millet was the best treatment compared to other combinations at the end of storage period.
Comparative Study of Production of Single Cell Protein from Different Agricul...ijtsrd
Single cell protein SCP also referred as microbial protein is defined as protein derived from cells of microorganisms such as yeast, fungi, algae, and bacteria, which are grown on various carbon sources for synthesis. The dried cells of microorganisms or the whole organism is harvested and consumed. In this work SCP was produced from different agricultural waste substrates like food and vegetable waste, rice husk, pulses husk, bagasse and wheat straw using Aspergillus niger. These substrates not only act as nutritive supplement but also ensure good waste management. Also, carbohydrate content of each sample was determined. For maximizing the yield of SCP, some factors were optimized. Various buffers were used like phosphate buffer, carbonate bicarbonate buffer and 0.1N NaOH. The sample that shows the best result for SCP was identified to be MCD and fruit and vegetable waste in 50 50 ratio and rice husk. In the future SCP could be produced to not only be used to produce protein but multiple products rich in carbohydrate, vitamins, lipids and other amino acids. Also yield could be increased by genetically modifying SCP organisms. Abhishikta Dasgupta | Jasmine Chughasrani "Comparative Study of Production of Single Cell Protein from Different Agricultural Waste Substrates using Aspergillus Niger" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-2 , February 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38339.pdf Paper Url: https://www.ijtsrd.com/home-science/food-biotechnology/38339/comparative-study-of-production-of-single-cell-protein-from-different-agricultural-waste-substrates-using-aspergillus-niger/abhishikta-dasgupta
The quality of cooked and dried barley semolina (BS) has been studied. The conducted experiment reproduced four modes of preparing BS (spices, cumin, caraway and vegetables) usually consumed in Morocco. These preparations were divided into two lots that have been cooked in boiling water "Belboula" and steam "Couscous". All have been dried at 85 ° C for 1 hour 30 to 2 hours to decrease the moisture content to 12.5%. The finished products have been subsequently packaged, stored at room temperature and submitted to physico-chemical, technological and microbiological analysis. An increase in ash and decrease in carbohydrate contents have been observed, particularly for belboula. The cooking steam has preserved the granular aspect of BS. Cooked in boiling water, BS particles have taken the form of flat flakes. The bulk density (g/cm3), optimum cooking time (min) and swelling index were found to be 0.59, 13.67, 2.04 for couscous and 0.35, 12.33 and 1.86 for belboula. Regarding microbiological analysis, the experimental outcome showed good hygienic quality. Also, statistical analysis showed that the effect of cooking method was very highly significant (α = 0.01%) on the bulk density, the swelling index and the particle size.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
Abstract A large amount of whey is discharged from sweet meat industry, which is responsible for environmental pollution and a large amount of whey protein and milk sugar are also wasted. This whey may be utilized for valuable lactic acid production. Lactobacillus delbruki was used for lactic acid production from cow-milk whey. Lactic acid production was 12.22 gm/L at pH: 6.8, temperature: 420C, Inculum volume: 4% , fermentation time: 24hr, medium volume: 125 mL in 250 mL Erlenmeyer flask, medium composition, whey supplemented with peptone : 1.5%, glucose: 2.0% and ammonium chloride: 1.0%. Keywords: Lactic acid, whey, Lactobacillus delbruki
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Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya Milk
1. International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-2, Issue-4, July-Aug- 2017
http://dx.doi.org/10.22161/ijeab/2.4.53 ISSN: 2456-1878
www.ijeab.com Page | 1890
Proximate and Microbial Profile of Couscous
Yoghurt Produced from Soya Milk
Kargbo Samuella, Kargbo Kabba
Sierra Leone Agricultural Research Institute, Teko Livestock Research Centre, Makeni, Sierra Leone.
Abstract— This study investigated the effect of milk type
and mixture ratio on the proximate composition and
microbial profile counts of couscous yoghurt. Yoghurts
were first made from cow milk (CM), soya milk (SM) and
equal mixture of both types of milk at ratio 50:50.
Couscous was then mixed with yoghurts from cow milk
(CMCY); soya milk (SMCY) and cow-soya milk (CSCY) at
ratios of 90:10, 80:20 and 70:30 (yoghurt: couscous),
w/w for the three respectively. The experiment was
designed based on 2 factors (milk type and mixing ratio)
at 3 levels, each resulting in a total of 9 treatments. Cow
milk yoghurt without couscous was used as the control.
Proximate compositions were determined using standard
methods. Total viable microbial counts of samples were
also determined. There were significant differences
(p<0.05) in the proximate composition and CSCY at ratio
70:30 had the highest crude protein. In addition, CMCY
at ratio 90:10 recorded the highest mean value for fat,
while SMCY at ratio 80:20 and 70:30 recorded the least
mean value for fat. All the couscous yoghurt samples had
total viable cell counts of (<9 log CFU) that are within
the acceptable range according to Codex Standards. In
conclusion, the study has shown that CSCY at 70:30 had
the highest nutrient content. Moreover, the products were
also found to have low levels of microbial profile.
Keywords— Couscous, Microbial Profile, Proximate,
Yoghurts.
I. INTRODUCTION
Yoghurt is one of the oldest fermented milk products that
is consumed all over the world; and it is produced by
fermenting milk with lactic acid bacteria which are
responsible for the development of the typical yoghurt
flavour[7]. Soya bean is economically the most important
bean in the world providing vegetableprotein for millions
of people and ingredients for hundreds of chemical
products [2]. The key benefits are related to the excellent
protein content (it contains all 8 essential amino acids)
with high levels of essential fatty acids, numerous
vitamins, minerals, isoflavones, and fibre[1]. The most
nutritious and most easily digested food of the bean
family, it is one of the richest sources of proteins in staple
foods in the world today. Soya bean is one of the
important crops taken into consideration as candidates for
genetically modified (GM) foods due to its great demand
worldwide [11].Studies carried out by [14] reviled that
quality and shelf life of fermented dairy products greatly
depends upon the quality of raw milk, low total bacterial
counts, absence of antibiotics and bacteriophages. The
product is said to be perishable in view of its unused
lactose content [5].[13]reported that there is an apparent
need for a valuable preservation method to control acid-
tolerant spoilage yeasts and molds in yoghurt.
Micotoxigenic fungi and pathogenic bacteria are able to
grow at refrigeration temperature to numbers, which can
result in an infection. Changes in the chemical, physical
and microbiological composition of yoghurt determine
the storage and shelf life of the product.
This study therefore was to determine the suitability of
replacing cow milk with soya milk in couscous yoghurt
production.
II. MATERIALS AND METHODS
2.1 Location of the Study
The study was conducted at the Crop Utilization
Laboratory of the International Institute of Tropical
Agriculture (IITA), Ibadan, South-west Nigeria.
2.2 Materials
Soya bean seeds (variety TGX 1987, 62 F) were obtained
from IITA headquarters Ibadan. Grains of millet (variety
JARANI Brown) were obtained from IITA Kano,
northern Nigeria. Fresh cow milk was obtained directly
from the livestock farm of the Federal University of
Agriculture Abeokuta, Ogun state, Nigeria. Commercially
available yoghurt starter cultures (Streptococcus
thermophillus and Lactobacillus bulgaricus) sugar and
flavouringswere purchased from a reputable source in
Abeokuta, Ogun State.
2.2.1 Soya Milk Preparation
Soya beans were cleaned manually to remove dust,
damaged seeds, weeds, and metals. Pre-cleaned soya
beans (1kg) were soaked in a 16 Litres clean tap water for
10-12 h. The soaked beans were de-hulled manually and
milled into a smooth paste. The paste was mixed with 12
Litres of clean tap water to the thickness of milk and
sieved through a muslin cloth into a clean fitted container,
using method the described by [10].
2. International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-2, Issue-4, July-Aug- 2017
http://dx.doi.org/10.22161/ijeab/2.4.53 ISSN: 2456-1878
www.ijeab.com Page | 1891
2.2.2 Preparation of Yoghurt
Soya milk and cow milk were pasteurized separately at 82
ºC for 30 min and allowed to cool to 42 ºC. Freeze-dried
starter culture (Streptococcus thermophillus and
Lactobacillus bulgaricus) was dissolved in a small
quantity 75cl of lukewarm milk in a cup and poured into
the two milk samples then stirred well. The milk was
Incubated at 45 ºC according to manufacturer’s
instructions for the starter culture until it had reached the
desired firmness. Sugar and flavourings were added to the
coagulum and, stirred very well. Using method the
described by [10].
2.2.3 Preparation of Couscous
Grains of millet (variety JARANI Brown) were cleaned,
sorted and washed using tap water and were allowed to
dry at 550
C for 24h using box oven drier. Millet grains
were then milled using fabricated milling machine into a
smooth powder and sieved using 0.04mm sieve. Water
was sprinkled on the milled millet powder and rolled by
hand to form pellet, the pelletized millet was then dried
for 5h at 550
C using box oven to form couscous. The
couscous was then steamed for 5min in a tight fitted
container with boiled water [8].
2.3 Analyses of yoghurt couscous samples
2.3.1 Moisture content determination
Three grams of the sample was placed in a preheated and
weighed metallic dish and dried in a Conventional Oven
(Fisher Scientific Isotem oven model 655f) at 105 0
C for
16h and then transferred to a dessicator at room
temperature to cool. The loss in weight was then
calculated, using method described by [3].
CALCULATION
% Moisture Content =
𝑀1 − 𝑀2
𝑀1 − 𝑀0
× 100
Where M0 = Weightingofdishandlid
M1 = Weightingofdish,lidandsamplebefore
drying
M2= Weight in g of dish, lid and sample after
drying
2.3.2 Ash content determination
Three grams of the sample was weighed in a dried and pre
-weighed crucible and ignited in a muffle furnace (Vulcan
3-1750) at 600 0
C for 6 h to complete burning of all
organic matter. The crucible was transferred directly to a
dessicator, cooled and weighed immediately. Ash content
was determined, using the method described by [3].
%
=
(weight of crucible + ash) – (weight of empty crucible)
Sample weight
× 100
2.3.3 Fat content
Fat from all the couscous yoghurt samples were extracted
by adopting the [4]method using Soxtec extractor. Three
grams of the sample was placed in the thimble and fitted
into the extractor. The fat was extracted with 80 ml of
hexane. The extracted fat in cups was weighed and
calculated as percentage fat as indicated below
% Fat on oil =
(𝑊3 − 𝑊2)
𝑊1
× 100
2.3.4 Crude fibre content determination
Crude fibre was determined according to [3] method No.
926.09. One gram of the sample was digested with 100 ml
of 1.25 percent sulphuric acid with 2- 4 drops of n-
Octanol added to prevent foaming and then filtered
through a sintered glass crucible under vacuum. The
residue was then washed with hot deionized water till
neutralized; 150 ml of 1.25 percent sodium hydroxide
was also used to further digest the samples. Digested
material was again filtered and washed with hot water
until neutralized. The washed material was dried at 100
ºC overnight, cooled in a desiccator and weighed. The
dried residues were ignited for 3 h and the crucible was
reweighed with burnt material. Crude fibre was calculated
by using the following formula:
% crude fibre =
𝑊2 − (𝑊3 + 𝐶)
𝑊1
× 100
W1 = Sample weight (g)
W2 = Crucible + residue weight after drying (g)
W3 = Crucible + residue weight after ashing (g)
C = Blank
2.3.5 Protein content determination
About 0.200 g of the dry sample was weighed into a
digestion tube, 2.5ml of H2SOand allowed to cool for 10
min, 1ml of 30% H2O2 was added to the sample and
heated to 330O
C for 2 h and allowed to cool. About
0.200-0.800 ml of n: p solution was added to the five
standards. The sample and standards were then diluted to
the 50 ml mark into cups and N read on the auto- analyzer
machine, using the method described by [6].
2.3.6 Microbial Determinations
The total viable count of yeast, mould and bacteria counts
of the couscous yoghurt samples were determined using
pour plate technique and the appropriate dilution was
placed on nutrient agar plates. The plates were incubated
for 3-5 days and colony forming units per ml sample
(cfu/ml)using the method of [8].
2.4 Experimental Design and Statistical Analysis
The experiment was designed based on 2 factors (milk
types and mixing ratios) at 3 levels each, i.e., a 32
factorial
resulting in a total of 9 treatments. Cow milk yoghurt
without couscous was used as the control
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The data obtained were subjected to One-way analysis of
variance (ANOVA) using Statistical Package for Social
Scientists (SPSS) version 21.0 while Duncan’s multiple
new range F test was used to compare the means and the
least significant difference (LSD). Also the data were
subjected to two-way ANOVA to investigate the
interaction among the factors.
III. RESULTS
Table 1 shows the result for proximate composition of the
different mixture ratios of the four different couscous
yoghurt types. The values obtained for all the nutrients at
different mixing levels of the products revealed
significant (p < 0.05) differences. It was observed that
only the moisture content of cow milk yoghurt (CMY)
recorded the higher while cow-soya yoghurt: couscous
(CSCY) at ratio 70:30 recorded the least value for
moisture. CSCY at ratio 70:30 result showed the higher
mean value for crude fibre. Also, soya milk yoghurt:
couscous (SMCY) at ratio 70:30 and CSCY at ratio 80:20
recorded similar values for crude fibre. Crude fibre for
CMY only recorded the least value. It was also observed
in this study that ash at ratio 70:30 of CMCY yoghurt and
CSCY recorded the highest, while SMCY at ratio 90:10
recorded the least mean value for ash. In addition, CMCY
at ratio 90:10 recorded the highest mean value for fat,
while SMCY at ratio 80:20 and 70:30 was seen to be
lesser for fat. CSCY for carbohydrate at ratio 70:30
recorded the highest value, while the least value was
recorded for CMY only. The result obtained for CSCY at
ratio 70:30, recorded the highest mean value for crude
protein. CMCY at ratio 90:10 and SMCY at ratio 80:20
recorded similar values for crude protein. The crude
protein in cow milk yoghurt only was seen to be
lower.Table 2 shows the results for microbial profile of
the different mixture ratios of the four different yoghurt
types. There were significant (p<0.05) differences in the
mixture ratio of the products. CSCY at ratio 90:10, CMY
that is 100% control and CMCY at ratio70:30 recorded
the higher mean values for yeast. SMCY at ratio 80:20
recorded the least mean value for yeast. CMCY at ratio
70:30 had the highest mean value for mould, while CSCY
at ratio 70:30 recorded the least mean value for mould.
CSCY at higher inclusion of the couscous (70:30) elicited
more bacteria counts. CMY at 100% (control), 80:20 and
SMCY at 90:10 recorded similar values for bacteria
counts. The least value was obtained for SMCY at ratio
80:20.
Table 1: Proximate Composition of different yoghurt mixes with millet couscous
Products Moisture Crude
protein
Crude
fibre
Ash Fat carbohydrat
e
CM
yoghurt
only
86.18±0.14a
4.23±0.08h
0.25±0.00h
0.65±0.01d
3.45±0.04b
5.23±0.13j
CM
Yoghurt:
couscous
mix
70:30 60.45±0i
5.56±0.17b
1.85±0.02b
0.70±0.00a
3.10±0.00d
28.34±0.16b
80:20
63.67±0h 5.22±0.00c
d 1.51±0.03d
0.67±0.01c
3.22±0.00c
25.71±0.06c
90:10 67.52±0f
4.80±0.03f
1.24±0.02f
0.68±0.01b
3.56±0.00a
22.19±0.01f
SM
Yoghurt:
couscous
mix
70:30
69.36±0e 4.95±0.07e
f 1.56±0.01c
0.41±0.00g
1.24±0.00i
22.48±0.07e
80:20 70.86±0c
4.79±0.01f
1.42±0.02e
0.39±0.01h
1.26±0.00i
21.28±0.02h
90:10 72.86±0b
4.59±0.00g
1.06±0.01g
0.33±0.01i
1.30±0.00h
19.86±0.01i
CM+SM
Yoghurt:
couscous
mix
70:30 56.79±0j
6.28±0.26a
2.56±0.03a
0.69±0.01a
1.76±0.04g
31.91±0.27a
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80:20 65.48±0g
5.29±0.13c
1.57±0.04c
0.56±0.00e
1.86±0.00f
25.24±0.10d
90:10
69.86±0d 5.05±0.03d
e 1.09±0.00g
0.50±0.00f
2.00±0.00e
21.50±0.03g
a - j
Means within the column with different superscripts differ significantly (p < 0.05).
CM: Cow milk only as control, SM: Soya milk, CM: Cow milk, Cow milk + Soya milk.
Table 2: Microbial profile of different yoghurt mixes with millet couscous
a-e
means within the same column with different superscript differ significantly (p<0.05)
CM: Cow milk only as control, SM: Soya milk, CM: Cow milk, Cow milk + Soya milk.
IV. DISCUSSION
The lower moisture values of CMCY, SMCY and CSCY
with different ratios when compared with CMY only
could be due to the fact that the addition of couscous has
increased the solid matter in the different blends of the
yoghurt: couscous. This is in agreement with the work of
[8] who reported that corn starch in the form of slurry
thickened the soya yoghurt. The increased protein content
with increasing levels of the couscous inclusion is in
contrast to the work of [8] who reported a decreasing
level of protein in the evaluation of soya-corn yoghurt.
This could obviously be due to the significant quantity of
protein in soya milk with couscous [9].The high protein
content of the products in this study showed that
consumption will contribute to the reduction of protein
deficiencies in diets which have become a major
challenge in poor nations and in children. It could be
observed in this study that crude fibre, ash and
carbohydrate assumed similar trends, as reported for
protein. This corroborates with the findings of [8]. The
increase in ash contents observed in all the products is
due to the mineral contents caused by the addition of
couscous as reported by [10]. The ash is an index of
mineral content which is needed for bone development,
teeth formation and body function [15] The low fat
contents recorded for the ratios of SMCY and CSCY are
an indication of the increased total energy available in the
products and the longer shelf life which decreased the
chances of rancidity.
The microbial profile count is an index of the level of
sanitation and or water quality employed in the handling
and processing of the products. All the couscous yoghurt
samples had total viable cell counts of (<9 log Cfu/g) that
are within the acceptable range according to Codex
alimentarius standards which stated that a maximum
count of 10.0 Cfu/g microbes is allowedin yoghurt. The
products were also entirely found to have low levels of
microbial count. Observations in this study indicated that
the handling and processing of the various yoghurts mixes
with couscous was done under proper hygienic
conditions. The levels of mould and yeast obtained in this
study were also within the recommended level of 10.0 log
cfu/g for yeast and mould reported by [12] who stated that
levels above 10.0 log cfu/g are capable of producing toxic
metabolites (mycotoxin e.g., aflatoxin) leading to food
poisoning and can cause cancer of the liver in humans.
Products Mould Yeast bacteria
CM Yoghurt only 8.60±0.02bcd
8.63±0.02a
8.41±0.03bc
CM Yoghurt:Couscous mix
70:30 8.71±0.05a
8.64±0.02a
8.30±0.09cd
80:20 8.68±0.04ab
8.62±0.04ab
8.40±0.05bc
90:10 8.61±0.03bc
8.53±0.03bc
8.46±0.05b
SM Yoghurt:Couscous mix
70:30 8.53±0.04cd
8.44±0.02cd
8.47±0.10b
80:20 8.62±0.05bc
8.35±0.10d
8.21±0.12d
90:10 8.59±0.07bcd
8.51±0.07c
8.43±0.07bc
CM+SM Yoghurt: Couscous mix
70:30 8.42±0.05e
8.49±0.07c
8.61±0.05a
80:20 8.50±0.10de
8.49±0.04c
8.35±0.06bcd
90:10 8.61±0.04bc
8.66±0.03a
8.31±0.07cd
5. International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-2, Issue-4, July-Aug- 2017
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V. CONCLUSIONS
At the end of this study, the following conclusions were
made;
1. According to the results of proximate composition
it can be concluded that products prepared from
CMCY and CSCY yoghurts at ratios 70:30 had
highest nutrient contents than those of SMCY and
CMY. The results obtained in this study indicated
that the nutrient composition of both yogurt types
changed similarly.
2. The products were also found to have low levels of
microbial profile which is good for human
consumption.
VI. RECOMMENDATION
It can be recommended that Cow-soya couscous yoghurt
should be added in the ratio 70:30 because of its high
nutrient contents which will help in overcoming the issue
of malnutrition in children.
VII. ACKNOWLEDGMENTS
I am grateful to the Almighty God for his divine
opportunity and inspiration given to me throughout the
conduct of this research. My sincere gratitude also goes to
my Supervisors, their guidance, encouragement and
constructive criticism which have immensely contributed
to the success of this research work.
I am indebted to the Government of Sierra Leone
(GOSL), the Sierra Leone Agricultural Research Institute
(SLARI) and the West African Agricultural Productivity
Programme (WAAPP) Sierra Leone for the financial
support they offered me during the course of this study;
and to staff of IITA headquarters in Ibadan, Nigeria for
their laboratory assistance.
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