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Moisture Adsorption and Thermodynamic Properties of Sorghum-Based Complementary Foods
Sengev Iorfa Abraham,
Ariahu Chukwuma Charles,
Abu Joseph Oneh,
Gernah Dickson Iorwuese
Issue:
Volume 1, Issue 1, December 2017
Pages:
1-8
Received:
13 July 2016
Accepted:
28 November 2016
Published:
30 December 2016
DOI:
10.11648/j.ijfet.20170101.11
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Abstract: The moisture adsorption and thermodynamic properties of sorghum-based complementary foods were investigated. Non-fermented and fermented sorghum, crayfish, Mango mesocarp and fluted pumpkin leaf powders were blended in the ratios of 91.06% non-fermented sorghum: 0.17% mango mesocarp: 8.77% fish (NFSMC), 91.06% fermented sorghum: 0.17% mango mesocarp: 8.77% fish (FSMC), 91.04% non-fermented sorghum: 0.19% fluted pumpkin: 8.77% fish (NFSPC) and 91.04% fermented sorghum: 0.19% fluted pumpkin: 8.77% fish (FSPC). The sample formulations were done based on 16% protein using material balance. Established procedures were used for sample preparation and analyses. The equilibrium moisture contents (EMCs) generated through static gravimetric method was fitted with Guggenheim-Anderson-deBoer (GAB) model by polynomial regression analysis. The moisture adsorption isotherms of the samples exhibited sigmoidal shape (Type II). The enthalpy of monolayer ranged from 50.34 to 60.75kJ/mol, multilayer ranged from 43.83 to 45.89kJ/mol and bulk water ranged from 42.98 to 44.20kJ/mol. The isosteric heat of sorption decreased with increase in moisture content, the entropy of adsorption of NFSMC, FSMC and FSPC decreased as the moisture content increased. The isokinetic temperature ranged from 326.51 to 603.33K while the harmonic mean temperature was 297.78K. The adsorption process was enthalpy driven. Therefore, NFSMC, FSMC and NFSPC are recommended for their relatively lower moisture content.
Abstract: The moisture adsorption and thermodynamic properties of sorghum-based complementary foods were investigated. Non-fermented and fermented sorghum, crayfish, Mango mesocarp and fluted pumpkin leaf powders were blended in the ratios of 91.06% non-fermented sorghum: 0.17% mango mesocarp: 8.77% fish (NFSMC), 91.06% fermented sorghum: 0.17% mango mesocar...
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Physico-Chemical, Pasting and Functional Properties of Tapioca Enriched with Tigernut Flour
Adeoti Oluwole A.,
Alabi Abosede. O.,
Elutilo Olushola O.
Issue:
Volume 1, Issue 1, December 2017
Pages:
9-16
Received:
7 November 2016
Accepted:
23 November 2016
Published:
10 May 2017
DOI:
10.11648/j.ijfet.20170101.12
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Abstract: The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and staple crops such as cassava. This work was described to evaluate the effect of fermentation and germination of tiger nut flour enrichment on the nutritional compositions of Tapioca- a partially gelatinized irregular starch grit made from cassava. Starch was extracted from cassava and tiger nut-tapioca was produced by incorporation of germinated and fermented tiger nut into moist starch at varying proportions (0:100; 5:95; 15:85; 35:65; 50:50) before granulation and gelatinization with the aim of producing a more balanced product. The moisture and protein contents of the samples varied from 7.66-10.96% (0:100 and 50:50 GM) and 0.40-1.35% (0:100 and 50:50 FM) respectively. Fat and carbohydrate contents of the sample were 0.24-1.03 % (0:100 and 50:50 FM) and 85.44-88.95 % (0:100 and 50:50 FM) respectively. The mineral compositions of the samples showed that potassium was highest with the values ranged from 302.04-358.17 mg/g (0:100 and 50:50 GM while Zinc was lowest with the values ranged from 1.23-1.60 mg/g (0:100 and 50:50 FM). The peak viscosity of the samples ranged from 44.42-99.51 RVU (35:65 FM and 0:100) while the final viscosity ranged from 64.58-265.02 RVU (15.85 FM and 0:100). The bulk density and swelling power of the samples ranged from 0.40-0.67 g/ml (50:50 FM and 0:100) and 9.27-9.47% (50:50 FM and 0:100) respectively. The result of this work shows that the nutrient composition of the tapioca increased with increasing level of substitution with tiger nut flour. The samples can therefore be used to reduce the problem of food security especially among the children in the sub-Sahara region of Africa where protein malnutrition is prevalent.
Abstract: The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and staple crops such as cassava. This work was described to evaluate the effect of fermentation and germination of tiger nut flour enrichment on the nutritional compositions of Tapio...
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Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage
Ayman Hafez Amer Eissa,
Ahmed Hassan Gomaa,
Mohamed Abd Elfattah Abd El Maksoud,
Ehab Abd Elazez El Saeidy,
Said Fathi El Sisi
Issue:
Volume 1, Issue 1, December 2017
Pages:
17-29
Received:
20 March 2017
Accepted:
21 April 2017
Published:
19 May 2017
DOI:
10.11648/j.ijfet.20170101.13
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Abstract: Uniform storage conditions in cold stores are difficult to attain in practice. All storage facilities have one thing in common, the need for proper humidity control. High product and air temperatures and moistures are often observed in certain positions of a cold room leading to deterioration of food quality and safety. To reduce food losses, it is necessary to understand heat and mass transfers. The aim of this study was control of relative humidity inside cold rooms at 90 and 95% and it compared with other cold room without control of relative humidity to improve the optimum cooling condition and 1°C of all cooling rooms. A simplified model was used for describing and predicted the trend of heat and mass transfer of Anna apples (product and air temperatures and weight losses) at different zones in the cold room. Temperature and velocity of air and apples measurements were carried out inside cold room filled with four apple pallets. The result showed that, Good agreement between the predicted and experimental results was found for both final average Anna apple temperature and weight loss inside cold room.
Abstract: Uniform storage conditions in cold stores are difficult to attain in practice. All storage facilities have one thing in common, the need for proper humidity control. High product and air temperatures and moistures are often observed in certain positions of a cold room leading to deterioration of food quality and safety. To reduce food losses, it is...
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Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel
Yusuf K. A.,
Oladipo Ajayi,
Okoduwa Abraham
Issue:
Volume 1, Issue 1, December 2017
Pages:
30-34
Received:
3 June 2017
Accepted:
28 June 2017
Published:
25 July 2017
DOI:
10.11648/j.ijfet.20170101.14
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Abstract: Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.
Abstract: Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield...
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