International Journal of Nutrition and Food Sciences

Volume 3, Issue 6, November 2014

  • Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

    Ali Rafe, Mohsen Saberi Nadjafi

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 1-5
    Received: 9 July 2014
    Accepted: 22 July 2014
    Published: 20 August 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction proce... Show More
  • An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)

    Amanda Kwenda, Moses Nyahada, Amos Musengi, Misheck Mudyiwa, Perkins Muredzi

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 6-14
    Received: 9 September 2014
    Accepted: 15 September 2014
    Published: 17 September 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform... Show More
  • Redesigning Waste Water Treatment Process in View of Utilising the Water: A Case Study at a Citrus Juice Processing Company in Zimbabwe

    Bruce Chitunhu, Raphael Kwiri, Perkins Muredzi

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 15-21
    Received: 9 September 2014
    Accepted: 15 September 2014
    Published: 17 September 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: Disposal of industrial wastewater from a local citrus juice processing company was found to be resulting in negative environmental impacts on the vegetation surrounding the disposal site and the treated wastewater did not meet the minimum purity requirements stated in the Zimbabwe Environmental Management Act (Chapter 20:27). This project was aimed... Show More
  • A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe

    Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 22-29
    Received: 26 September 2014
    Accepted: 30 September 2014
    Published: 17 October 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the b... Show More
  • Production of Artificial Sausage Casings from Whey Proteins

    Bryne Mubururu, Dinga N. Moyo, Perkins Muredzi

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 30-38
    Received: 5 October 2014
    Accepted: 9 October 2014
    Published: 17 October 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. T... Show More
  • Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market

    Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A.

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 50-57
    Received: 31 August 2014
    Accepted: 16 September 2014
    Published: 19 December 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffe... Show More
  • Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria

    Chuku L. C., Chinaka N. C.

    Issue: Volume 3, Issue 6-1, November 2014
    Pages: 58-60
    Received: 7 July 2014
    Accepted: 25 November 2014
    Published: 27 December 2014
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    This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
    Abstract: The experiment carried out on grape, lime, orange and lemon fruit juices show that orange juice has the least acidic pH value of 4.09, while lime juice has the highest value of 2.09. Grapefruit had the highest percent of protein content at 0.92% while orange juice recorded the least percentage protein content at 0.51%. Mineral elements analyzed sho... Show More