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Research Article
The Effect of Independent Variables on the Vitamin Contents of Auricularia Auricula Judae (AAJ) Using Response Surface Methodology
Issue:
Volume 9, Issue 1, June 2025
Pages:
1-19
Received:
9 January 2025
Accepted:
5 February 2025
Published:
18 March 2025
DOI:
10.11648/j.ijfet.20250901.11
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Abstract: The study investigated the quality of tree ear mushroom or Auricularia auricula judae (AAJ) as affected by the pre-treatment blanching and drying. This pre-treatment technique was optimized using RSM in which the independent variables blanching time (hot water), drying temperature (hot air oven)), and responses were fitted to a second order regression model by performing the ANOVA to determine the individual effects of the variables on the responses of the AAJ. whereas the method of association of vitamin chemist as described by Kirk and Sawyer was used to determine the vitamin content of the tree ear mushroom riboflavin and thiamine contents were determined using spectrophotometric method while niacin analysis were carried out using the extracting method filter all the analysis The result revealed that the total vitamin content was observed to have the highest concentration, while riboflavin was the lowest with observed peak values of 4.63% and 0.04% respectively. This result strongly suggests that the fungus is rich and healthy which could be explored for beneficial purposes. And it is recommended that incentive should be given to farmers to cultivate much of the mushroom to meet their natural demands.
Abstract: The study investigated the quality of tree ear mushroom or Auricularia auricula judae (AAJ) as affected by the pre-treatment blanching and drying. This pre-treatment technique was optimized using RSM in which the independent variables blanching time (hot water), drying temperature (hot air oven)), and responses were fitted to a second order regress...
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Research Article
Efficacy of Gliding Arc Plasma Discharge Remote Treatment on Microbial Decontamination of Black Pepper (Piper nigrum) Seeds
Issue:
Volume 9, Issue 1, June 2025
Pages:
20-33
Received:
15 February 2025
Accepted:
28 February 2025
Published:
26 March 2025
Abstract: Cold plasma technology is experimentally investigated globally as a green approach to microbial decontamination. Gliding Arc Plasma Discharge is one cost-effective design among many cold plasma configurations. The present study aimed to investigate the efficacy of Gliding Arc Plasma Discharge treatment for decontaminating black pepper seeds. Samples of black pepper seeds were washed, dried, packed and drawn from a processing facility in Padukka, Sri Lanka, and selected for the study. The study isolated and genetically identified the microflora associated with black pepper seeds. Reductions occurring in the microflora after Gliding Arc Plasma Discharge treatment and respective changes in the black pepper seeds' physical, chemical, and structural parameters were studied. Three bacterial species, namely, Bacillus safensis, Bacillus firmicutes, and Bacillus siamensis, and seven fungal species, five of which were Aspergillus spp., one of Talaromyces spp, and Cladosporium spp., were isolated, and genetically identified. A few identified molds can cause the physical degradation of black pepper seeds. Results showed a reduction in aerobic bacteria by 51%, 69%, and 73%, and yeast and mold count by 58%, 92%, and 93% with Gliding Arc Plasma Discharge treatment time of 5,10, and 15 minutes respectively. When a known quantity of a reference strain, namely Bacillus cereus American Type Culture Collection 11778, was subjected to Gliding Arc Plasma Discharge treatment to analyze the performance of a single pathogenic microbe, a reduction of 99.9% was achieved after 15 minutes. Even though a significant decrease in moisture content and water activity levels was observed after Gliding Arc Plasma Discharge treatment, piperine content and volatile oils reduction were not significant at p<0.05 with treatment time. Scanning Electron Microscopic images showed surface changes in all treatments, while Attenuated Total Reflectance Fourier Transform Infrared spectra also confirmed chemical structural changes of piperine. The study concludes that Gliding Arc Plasma Discharge treatment is an effective method for decontaminating microbes present in black pepper seeds.
Abstract: Cold plasma technology is experimentally investigated globally as a green approach to microbial decontamination. Gliding Arc Plasma Discharge is one cost-effective design among many cold plasma configurations. The present study aimed to investigate the efficacy of Gliding Arc Plasma Discharge treatment for decontaminating black pepper seeds. Sample...
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Research Article
Effects of Blending Ratios of Barley (Golden Eye), Potato (Bubbu), and Fermentation Duration on Quality of Sorghum (Muyra2) Based Injera
Issue:
Volume 9, Issue 1, June 2025
Pages:
34-53
Received:
22 February 2025
Accepted:
11 March 2025
Published:
19 April 2025
Abstract: Ethiopians eat injera, a traditional meal, all around the country. Injera that is prepared entirely with sorghum flour is hard, sticky, and friable when preserved. Sorghum-barley-potato flour blended injera is a common technique, although not much scientific research has been done on the subject. Therefore, the purpose of this study was to examine how the amount of time that fermentation takes and the ratio of barley to potato flour affect the quality of injera made from sorghum. Blending ratios and fermentation time were the two components in the full factorial design experiment. Twelve treatment combinations were carried out in triplicate. The percentages of sorghum, barley, and potatoes were 80, 70, and 50 percent, 15, 20, and 25 percent, respectively. The times for fermentation were 24, 48, and 72 hours. Injera has mineral levels of 7.98 mg/100 g zinc, 15.93-19.62 mg/100 g calcium, and 15.92-19.88 mg/100 g iron. The injera's proximate compositions as follows: 57.20-63.33 percent moisture, 1.52-1.94 percent fat, 9.85-12.78 percent protein, 1.29-1.78 percent fiber, 1.80-2.34 percent ash, 20.68-27.46 percent carbohydrate, and 139.12-165.97 Kcal/100 g total energy. Composite injera had a pH of 3.41-4.03, a tannin content of 14.50-16.87 mg/100 g and a phytic acid content of 220.46-282.16 mg/100 g. B1T3 was the finest injera product chosen from the blended product.
Abstract: Ethiopians eat injera, a traditional meal, all around the country. Injera that is prepared entirely with sorghum flour is hard, sticky, and friable when preserved. Sorghum-barley-potato flour blended injera is a common technique, although not much scientific research has been done on the subject. Therefore, the purpose of this study was to examine ...
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Research Article
Implementation of kilishi’s Construction Quality by the Savannahs Northern Cameroon Production Actors
Issue:
Volume 9, Issue 1, June 2025
Pages:
54-64
Received:
15 May 2025
Accepted:
30 May 2025
Published:
23 June 2025
DOI:
10.11648/j.ijfet.20250901.14
Downloads:
Views:
Abstract: Kilishi, a snack food made from strips of meat seasoned with a cocktail of ingredients, dried and/or grilled, represents one of the traditional forms of meat preservation practiced in the savannah areas of Africa. This food, highly prized for its organoleptic qualities, has high commercial potential, estimated at approximately 8 billion CFA francs in Cameroon and 40 billion CFA francs in the Lake Chad region if technological improvements are made. While several scientific studies have focused on the drying, health, and nutritional quality of kilishi, the construction of product quality by production actors has not generated much scientific interest. This study was initiated with the aim of highlighting the approach taken by 30 production actors to construct the quality of kilishi. The analysis of the technical practice highlights an exclusively male activity, carried out globally at over 80% by the Hausa. The involvement of actors in the kilishi’s production activity is mainly driven by its family character, secondarily associated with the market potential. Based on the main descriptor of meat, tenderness, the stakeholders of the kilishi technical system preferentially choose 06 muscles (Eye round, Topside, Walnut cottage, Knuckle, Rib eye, Scoter). Unwinding constitutes the essential component of know-how in the production of kilishi and is the major constraint of the process, followed by the technological quality of the meat. The actors implement quality indicators throughout the kilishi manufacturing process (technological quality of the meat, low susceptibility to rancidity, thinness of the strips, low density of holes, texture of the strips, color of the strips, compliance with the dosage of spices, softening of the dry strips, characteristic color, flavor, friability of the kilishi). All of this reflects their approach to developing the final quality of kilishi, characterized by its flavor, texture (tenderness, friability, spice adherence, low hole density), and shelf life.
Abstract: Kilishi, a snack food made from strips of meat seasoned with a cocktail of ingredients, dried and/or grilled, represents one of the traditional forms of meat preservation practiced in the savannah areas of Africa. This food, highly prized for its organoleptic qualities, has high commercial potential, estimated at approximately 8 billion CFA francs ...
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,
Ajoma Simon Okwoche*
