International Journal of Food Science and Biotechnology

Volume 3, Issue 2, June 2018

  • Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting

    Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein

    Issue: Volume 3, Issue 2, June 2018
    Pages: 40-45
    Received: 4 April 2018
    Accepted: 23 April 2018
    Published: 17 May 2018
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    Abstract: The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.... Show More
  • Production of Some Chemically Modified Adsorbents from Some Field Crops by- Products to Reduce Ochratoxin A

    May Mustafa Amer, Amal Mahmoud Abdel-Haleem, Tarek Ahmed El-Desouky

    Issue: Volume 3, Issue 2, June 2018
    Pages: 46-53
    Received: 16 October 2017
    Accepted: 27 October 2017
    Published: 19 May 2018
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    Abstract: This study aimed to produce some chemically modified adsorbents (CMA) from some field crops by- products to reduce ochratoxin A (OTA). Chemical modification was performed on broken rice starch, soybean hulls, and wheat bran to produce acetylated rice starch (ARS 8, ARS 16%), modified soybean hulls (MSH), and micronized wheat bran (MWB). The presenc... Show More
  • Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders

    Ufot Evanson Inyang, Idorenyin Gabriel Etim, Barthlomew Nyong Effiong

    Issue: Volume 3, Issue 2, June 2018
    Pages: 54-59
    Received: 30 March 2018
    Accepted: 23 April 2018
    Published: 21 May 2018
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    Abstract: For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied a... Show More
  • Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)

    Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, Henri Houénoukpo Soclo, Olivier Donard

    Issue: Volume 3, Issue 2, June 2018
    Pages: 60-69
    Received: 1 April 2018
    Accepted: 17 April 2018
    Published: 21 May 2018
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    Abstract: The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS).... Show More
  • Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends

    Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah

    Issue: Volume 3, Issue 2, June 2018
    Pages: 70-76
    Received: 9 May 2018
    Accepted: 22 May 2018
    Published: 28 June 2018
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    Abstract: The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4),... Show More