Standard AOAC Methods Research Articles

Cordia gharaf : An important lesser known fruit tree of Rajasthan

Cordia gharaf is a small bushy tree or a large shrub belonging to family Boraginaceae found growing in the arid and semi-arid tropics. It is mainly important due to its ethnopharmacological and chemotaxonomic properties but also has edible fruits which contribute significantly to the food and energy needs of rural populations. Fruits are sweet and mucilaginous and much relished by children. These are either eaten raw or cooked, often put in porridge and used as a sugar substitute. They are often sold in the local market of Jodhpur, Rajasthan, at about Rs. 80-100/- per kg. Owing to edible and medicinal importance of fruits these were collected and analyzed for their nutritional composition. Morphological data was recorded and ash, protein, sugar, fat, dietary fibre and mineral content were determined by standard AOAC methods. Fruits were found to be rich in protein (11.37-12.85%), sugar (8.14-15.13 %) and minerals viz., Ca 0.27-0.76 mg/100g), Fe (6.7-11.85 mg/100g) and Zn (2.0-2.7 mg/100g), Mg (60.7-86.5 mg/100g), Mn (0.3-1.1 mg/100g) and Cu ( 1.3-1.6 mg/100g). Results indicated that Cordia gharaf fruits can be used as a supplementary food in this region and promotion of these trees can help generate livelihood for the local mass.

The Authentication and Grading of Edible Bird's Nest by Metabolite, Nutritional, and Mineral Profiling.

Edible bird’s nest (EBN) produced by Aerodramus fuciphagus has a high demand for nutritional and medicinal application throughout the world. The present study was to evaluate the authentication of a man-made house EBN, which are half cup and stripe-shaped by FTIR. Next, both samples were compared according to their metabolite, nutritional, and mineral composition. The results indicated that the FTIR spectra of both EBN samples were identical and similar to the reference, suggesting the authenticity of the EBN used. The metabolites that contribute to the possible medicinal properties of EBN were found by using GC-MS. The results of the proximate analysis, followed by the standard AOAC method, inferred that both EBN shapes to be rich in crude protein and carbohydrate contents. However, the proximate composition between the half cup and stripe-shaped EBN showed significant differences. Major mineral elements detected were calcium and sodium, and magnesium contents were significantly different between both EBN. Additionally, the half cup and stripe-shaped EBN had a low level of heavy metal content than the maximum regulatory limit as set by the Malaysian Food Act 1983. This study concludes that the nutritional composition varied between the samples and thus suggests that nutrient content should be considered as criteria for the grading requirement of commercialized EBN.

Microbial contamination in palm oil selected from markets in major cities of Ghana

The study assessed the microbiological contamination of palm oil sold in the major cities of Ghana's oil-producing regions. Seventy samples (10 samples from each region) were randomly collected in sterile bottles and transported aseptically to the laboratory for analysis. AOAC standard methods and procedures were used to isolate and identify bacteria and fungi based on their cultural, morphological, and biochemical characteristics. The results were analysed using One-Way ANOVA with 5% significance level, using GraphPad Prism, version 5.0 for windows, and the results presented in graph and tables. The quality of oils was moderately good with total Coliform counts of 2.0×101 ± 6.03 CFU/g and 1.72×103 ± 6.66 CFU/g. Microbial counts from the selected regions were statistically different at P < 0.05. Findings established the absence of yeast and moulds in the oils in addition to extremely pathogenic Coliforms such as Salmonella and Shigella species. Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, and Pseudomonas aeruginosa were highlighted as dominant coliforms found in the oils after the assay. The overall findings suggest that the oil from the Greater Accra region was of best quality and safest for consumption. Oil samples from the Central and Ashanti regions were of relatively poor quality recording the highest dominant coliforms. Nonetheless, the presence of the isolated potentially harmful microorganisms in the palm oil samples points to hygienic issues and poses a relative health hazard to consumers.

Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p&gt;0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

Cassava roots, millet and cowpea leaves have short storage life thus the need for simple post-harvest handling and storage protocol to ensure prolonged availability to fully contribute toward food and nutrition security, a major challenge within Sub-Saharan Africa. The current study sought to investigate the effect of pre-treatment and processing on cyanide safety and nutrition composition of cassava roots, millet and cowpea leaves flours. The study used three popular cassava varieties grown along the Kenyan coast, cowpea leaves (M66) grown as vegetable and pearl millet. The study used analytical techniques as guided by AOAC standard methods, to determine the nutritional composition of the individual crops while subjecting them to pre-treatment processes (blanching, peeling, washing, drying, and fermentation) and optimizing for maximum nutrient composition. The cyanide content ranged 7.8–9.5, 3.4–5.0, and 2.2–2.8 ppb for raw, untreated, and fermented cassava flours, respectively. The carbohydrates content was in the range of 35–37, 81.73–83.49, and 70.28–71.20% for raw cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for untreated flours was in the range of 35.68–35.19, 66.07–83.49, and 66.07–68.89% for cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for the fermented flours was in the range of 29.06–28.01, 79.68–84.36, and 69.08–70.12% for cowpea leaves, cassava roots, and millet, respectively. The protein content was in the range of 25.69–26.01, 1.2–18, and 11.1–13.3% for untreated cowpea, cassava, and millet flours, respectively; fermented flours protein content was in the range of 25.7–29.3, 1.3–2.2, and 8.5–11.1% cowpea, cassava, and millet flours, respectively. Iron and zinc contents were in the range of 4.31–9.04, 1.0–1.3; 7.98–7.89, 1.21–1.25; 6.58–8.23, 0.99–1.22 (mg/100 g dwb) for raw, untreated, and fermented cowpea flours, respectively. Pre-treatment had significant effects (P ≤ 0.05) on cyanide content and nutritional composition of each of the flours. Farmers should be trained to utilize such simple processing techniques.

Nutritional evaluation of commercial dry dog foods available on the Czech market.

The evaluation of the quality of commercial diets is a topic of interest to dog owners and veterinarians. The aims of the study were to determine proximate analysis, metabolizable energy and some amino acids in dry dog diets for different ages, divided into three groups G1 (low price, grains included), G2 (medium price, grains included) and G3 (high price, grain-free). The hypothesis was tested that there are significant differences in the analysed values between dry dog diets from different price categories and between grain-free and grain-containing diets. Furthermore, the analysed values were compared with AAFCO and FEDIAF recommendations and with label values guaranteed by manufacturers to see whether there are any deviations. We analysed 60 samples of complete dry dog diets purchased in the Czech Republic, using the standard AOAC methods of proximate analysis. Metabolizable energy was calculated using the NRC equation, and 30 samples were analysed for selected amino acids. The results showed that there are significant differences in protein and amino acid contents between grain-free (G3) and grain-containing (G1,2) dog diets. G3 diets had significantly (p<0.01) higher crude protein and essential amino acid contents. No significant differences were found between grain-containing diets G1 and G2. The results may indicate a higher proportion of animal components and a lower content of carbohydrates in G3 diets. Most of the tested dog diets met the AAFCO and FEDIAF recommendations. There were only a few deviations in threonine in G1 and G2 diets for growing dogs.

Proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena)

Aubergine or Garden egg is a vegetable commonly chewed as such and served as kolanut within the southeast part of Nigeria. The aim of the study is to determine the proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena). Four cultivars of aubergine, namely Solanum anguivi - A, Solanum aethiopicum (gilo group) - B, Solanum macrocarpon - C, and Solanum aethiopicum (kumba group) - D, were purchased from the Eke-ukwu market in Owerri, Imo State, Nigeria. Proximate compositions were determined using the standard AOAC methods. Mineral determination was carried out by using methods incorporating wet digestion while Vitamins were determined by using specific methods appropriate for each vitamin. The proximate analysis results of the samples showed that moisture content ranged from 80.29% for sample C to 90.63% for sample B; fat ranged from 1.40 (sample A) to 4.00 (sample C); Ash: 0.52 - 0.76 (C - A); Protein: 3.94 - 8.31 (A - C); Crude fibre: 2.02 - 2.86 (C - A); Carbohydrate: 0.47 - 4.86 (B - C). The micro-nutrient compositions showed that vitamin A ranged from 475.18i.u. (sample B) to 528.06i.u. (sample A); Vitamin C: 908.6 - 2929.65 mg/100g (A - C); Calcium: 97.95 - 586.02ppm (D - A); Magnesium: 80.63 - 106.31ppm (B - A); Iron: 10.14 - 14.97ppm (C - A). The four cultivars of aubergine contained fair amounts of macronutrients in addition to the substantial amounts of micronutrients. In all, Solanum anguivi cultivar was the richest of the four in nutrient compositions, and, therefore, the most preferred.

The potential of utilizing Provitamin A-biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food.

Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)‐biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA‐biofortified maize on the nutritional composition of mutwiwa, a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78 µg/g dry weight (DW) in PVA‐biofortified maize and 1.52 µg/g DW in WM. The proximate composition of PVA‐biofortified mutwiwa (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0 g/100 g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, β‐carotene, vitamin C, and vitamin A contents were 3.6 oBrix, 110 µg/100 g, 0.54 mg/100 g, and 9 µg REA/100 g, respectively. Lysine, phenylalanine, and histidine contents were 0.71, 1.15, and 0.56 g/100 g w.b, respectively. Iron, calcium, phosphorus, and zinc content were 7.8, 60.5, 410.8, and 60 mg/100 g w.b, respectively. Mesophilic bacteria, lactic acid bacteria, coliforms, yeast, and molds were all <1 Log CFU/ml. The nutritional, amino acid and mineral contents were significantly different (p < .05). In conclusion, the results of this study were satisfying and recommend the processing of PVA‐biofortified maize as a potential strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions in Sub‐Saharan Africa.

Effects of frozen storage on the proximate composition and formaldehyde content in some selected fish from three different sources of southern Bangladesh

The study was conducted in aims to investigate the effects of frozen storage and cooking conditionson proximate compositions and formaldehyde content (FA) in some selected fish from three different sourcesin Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOACmethod and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometricmethod. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followedby estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increasedsignificantly (p&lt;0.05) during frozen storage for all samples and sources. The FA was lower in cultured fishsamples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. Atfresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storageperiod, respectively (p&lt;0.05). Further, FA content significantly decreased after cooking in all the fishsamples (p&lt;0.05). However, irrespective of fish species and sources, the FA content was higher than WHOrecommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be apublic health concern to the consumers.

Cinética de la degradación y estabilidad del ácido ascórbico en la pulpa de copoazu (Theobroma grandiflorum)

La investigación fue realizada en Madre de Dios y tuvo como objetivo determinar la cinética de degradación y estabilidad del ácido ascórbico en la pulpa de copoazú (Theobroma grandiflorum) con y sin tratamiento térmico durante su almacenamiento por 80 días a diferentes temperaturas (5°C, -5°C -15°C). Los materiales que se utilizaron fueron: Copoazú (Theobroma grandiflorum), Materiales de acondicionamiento como tina y balanza digital, Materiales de laboratorio como pipetas y buretas, Equipos como la pulpeadora, Reactivos 2,6-diclorofenol indofenol. En cuanto a los métodos se utilizó el método estándar de la AOAC modificado por BENASSI &amp; ANTUNES, (1988). En cuanto a los resultados se evidencio que existe diferencia estadísticamente significativa entre un tratamiento y otro con respecto al nivel de temperatura de almacenamiento de la pulpa de copoazú (P va-lor&lt;0.05), con un nivel de confianza del 95%, Concluyéndose que el ácido ascórbico sigue una reacción de deterioro de orden uno tanto para las muestras con y sin tratamiento térmico. A través de la ecuación de Arrhenius fue posible determinar la energía de activación referente a la degradación del ácido ascórbico durante su almacenamiento; para el ajuste con el modelo de cinética de primer orden se encontró una EaTT =25,10Kcal/mol y EaSTT = 10,5098 Kcal/mol.

Quantitative Estimation and Comparative Analysis of Mineral Content of Syzygium jambos Fruit and Its Seed

In recent times, medicinal plants are gaining popularity in human life as an alternative to drugs. The use of genus Syzygium, as a traditional medicine are practiced since ancient times. Syzygium jambos is one of them. It is generally found in South-East Asian countries. The fruit of this plant is commonly known as ‘Malabar plum’ / ‘Rose apple’ / ‘Plum rose’. In West Bengal (India) it is familiar as ‘Golapjam’. Purpose: The main objective of this study to the estimate mineral content like, Calcium, Phosphorus, Iron, Sodium, Potassium, Zinc, Selenium, Iodine, Copper, Manganese, Lead and Sulphur of Syzygium jambos fruit and its seed that has not been revealed yet. Method: Standard methods of AOAC have been used to quantify different mineral contents of samples. Result: The finding shows that Syzygium jambos fruit and its seed contain an adequate amount of essential macro and micro minerals. These are mostly abundant in Calcium, Phosphorus, Potassium and Copper content. Conclusion: So, it may be concluded that Syzygium jambos fruit and seed could be one of the good sources to meet the daily dietary requirements for an adult as well as it could keep diseases away. Finally, a comparative study has been done among the mineral content of Syzygium jambos fruit, seed with Jackfruit, Black plum, Watermelon and their respective edible seeds. © 2020 iGlobal Research and Publishing Foundation. All rights reserved.

Drying seaweeds using hybrid hot water Goodle dryer (HHGD): comparison with freeze-dryer in chemical composition and antioxidant activity

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.

Toxicological Risk Associated with Consumption of Rice Sold in Uganda

Previous studies have reported the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2), heavy metals (As, Cd and Pb) and organochlorine pesticide residues (OCPs) in rice sold in Uganda. However, the potential health effects associated with consumption of rice have not been evaluated. The aim of this study was to evaluate the health risk of consuming rice sold in Uganda. A total of 45 packed and 30 open traded rice samples were randomly collected from retail outlets in the main rice trading areas of Uganda. Rice was analysed for AFB1, AFB2, AFG1 and AFG2, As, Cd, Pb and OCPs using AOAC standard methods. Dietary exposure of the consumers to contaminants was assessed using the estimated daily intake (EDI). The Hazard index (HI) and the incremental lifetime cancer risk (ILCR) were determined to define the non-carcinogenic and carcinogenic risk from contaminants, respectively. The potency of liver cancer cases in Uganda was 1.02E-5 and 1.05E-5 adults/year/100,000, and 6.50E-4 and 6.72E-5 infants /year/100,000 for open traded and packed rice, respectively. The values obtained for the ILCR for Arsenic detected in rice were 1.14E-2 and 7.28E-2 for adults and infants, respectively. The ILCR of all detected OCPs in adults and infants were higher than 1.0E-4, in both open traded and packed rice. This study established a potential carcinogenic risk from consumption of rice sold in Uganda in both infants and adults at the current level of contamination and consumption rate. Establishment of a monitoring system along the entire rice value chain; enforced by a national regulatory body can provide timely feedback on the levels of contamination and the progress in reducing the contamination burden.

Nutritional comparison of the pallid emperor moth, Cirina forda and the Atlantic mackerel, Scombrus scomber

Lack of adequate animal proteins in human diets and its malnutrition consequences has led to advocacy for entomophagy. However, many edible insects are yet to be proven comparable to meat or fish. This study compared the nutritional quality of Pallid Emperor moth, Cirina forda and Atlantic mackerel, Scomber scombrus. Proximate and anti-nutrients quantities of the samples were determined using standard AOAC methods, mineral elements were measured using flame photometry and Atomic Absorption Spectroscopy, while amino acid were determined by HPLC method. The data obtained were analyzed using t-test at P

Extraction of Pectin from Lemon (&lt;em&gt;Citrus limon&lt;/em&gt; L.) fruit peels and its utilization in the Production of Watermelon (&lt;em&gt;Citrullus lanatus&lt;/em&gt;) Jam

Citrus fruits peels are very rich in pectin and can be used as source of pectin for its commercial production. Moreover, the citrus fruit peels contained several bioactive compounds, including carotenoids, essential oils, antioxidants and flavors are widely incorporated into food products in order to enhance their sensory properties and to improve their nutritional and health benefits. Therefore, aim of this study was to make use of lemon peels as a source of pectin in making watermelon jam along with different levels of sugar and pectin. Pectin was extracted from lemon peel by acid extraction method at pH 1.5, 80℃ for 1 hour. The physico-chemical, sensorial and microbiological properties of the formulated jam were assessed using standard AOAC methods. The physico-chemical analysis of freshly made watermelon jam revealed that an increasing trend in titratable acidity from 0.27 to 0.61% (as citric acid), moisture from 52.9 to 63.1% and decreasing trend in pH from 3.95 to 3.31 and total soluble solids from 68.1 to 66.1°Brix when the pectin levels increased from 1.8 to 3.3 g per 500g watermelon pulp. According to Kruskall-Wallis Method the mean scores of the sensory qualities in terms of color, taste, texture, aroma and overall acceptability varied significantly (p&lt;0.05) in the freshly formulated jam. There were no significant (p&gt;0.05) differences between in total plate count of all treatments. The results of this study revealed that the watermelon jam formulated with 65g of sugar, 2.8g of pectin and 500g of pulp was the best combination and it could be stored at 30±1℃ for 12 weeks without any significant changes in the quality characteristics. Therefore, pectin which was extracted from lemon peels can be used as an effective food additive in watermelon jam production.

Nutritional Value and Heavy Metals Content of Sea Cucumber Holothuria Scabra Commercially Harvested in Indonesia

Holothuria scabra is one of the commercial sea cucumber species harvested in Indonesia. The objective of this study is to analyze nutritional value and heavy metals content of H. scabra collected from 4 different locations, Bungin Island (West Nusa Tenggara), Belitung Island, Lampung, and Makassar. Proximate composition, mineral, and heavy metal were analyzed by the AOAC standard method. Amino acid profiles were analyzed by UPLC, fatty acid contents were determined by GC, and vitamin were detected by HPLC. The results show that all H. scabra from different locations have high protein and low fat content. Protein content in H. scabra from Bungin Island showed the highest percentage with 6.95%. Vitamins (A, B1, and B12) and heavy metals examined in this study were not detected, while vitamin B2 from Belitung, Makassar and Lampung were 0.06 mg/100 g, 0.06 mg/100 g, and 0.04 mg/100 g respectively and vitamin E from Bungin and Belitung were 0.18 mg/100g and 0.35 mg/100g. The calcium content was higher than other minerals followed by sodium. Total 18 amino acids were identified where glycine was the major constituent (5798.80–16789.18) mg/kg). In the case of fatty acids, omega-6 from Bungin Island and Makassar were the major constituent with 0.1834 % and 0.1377 %. Meanwhile, omega-9 from Belitung Island and Lampung were the major constituent with 0.2466 % and 0.1773 %. Therefore, it could be inferred that the sea cucumber H. scabra from all sampling locations is safely to consume and could be utilized as a source of functional food in the future.

Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba.

Uapaca kirkiana is an underutilised indigenous fruit tree (IFT) found in the miombo ecological zone in sub-Saharan Africa. Furthermore, sub-Saharan Africa is home to many nutritionally insecure people who suffer from micronutrient deficiency. The incorporation of probiotic strains in jams as a possible way of enhancing mineral accessibility, food quality, and health is limited in Africa. This study monitored the probiotic potential, bioaccessible iron and zinc, and organoleptic properties of U. kirkiana fruit jam fermented with L. rhamnosus yoba. U. kirkiana fruits were collected from semiarid rural areas of Zimbabwe. The L. rhamnosus yoba strain was obtained from the Yoba for Life Foundation, Netherlands. Mineral and biochemical properties of the probiotic jam were analysed using AOAC standard methods. The U. kirkiana fruit tree was ranked first as a food resource by most rural populations in Zimbabwe. The probiotic jam formulation had 55% (wt/vol) U. kirkiana fruit pulp, 43% (wt/vol) sugar, 1.25% (wt/vol) pectin, 0.5% (wt/vol) citric acid, and 0.25% (wt/vol) L. rhamnosus yoba strain. The probiotic jam had 6.2 ± 0.2 log CFU/mL viable L. rhamnosus yoba cells. Iron and zinc content (mg/100 g w.b.) was 4.13 ± 0.22 and 0.68 ± 0.02 with pH 3.45 ± 0.11, respectively. Nutrient content was g/100 g w.b., carbohydrate 66 ± 4.1, fat 0.1 ± 0.01, crude protein 0.2 ± 0.01, ash 0.7 ± 0.02, and crude fiber 0.3 ± 0.01. Bioaccessible iron and zinc were 6.55 ± 0.36% and 16.1 ± 0.50% and increased by 4% and 2% in the probiotic jam, respectively. Mineral bioaccessibility and nutrient content were significantly different (p < 0.05) in jam with 0.25% L. rhamnosus yoba. Jam acceptance rating was 83%. The probiotic jam can be used as a sustainable food containing probiotic with potential nutritional and health benefits.

Evaluation of Nutrient and Phytochemical Composition of Cola lepidota Fruits (K. Schum): An Underutilized Fruit

This study examined the nutrient and phytochemical composition of Cola lepidota fruits commonly known as Monkey Kola. The pulps were extracted, grated and dried. Dried pulps were milled into flour and packaged in properly labeled air-tight polyethene sachets. The nutrient composition was determined using standard AOAC methods while the phytochemical composition was determined using the gravimetric and spectrophotometric methods. Findings from the results revealed that 100 g portion of fresh Cola lepidota was high in moisture content (88.9%), moderate in carbohydrate content. The most abundant mineral was calcium (182.5 mg/100 g), followed by magnesium (87.5 mg/100 g), potassium (68.1 mg/100 g) and phosphorous (34.4 mg/100 g). Cola lepidota has substantial amount of vitamin A (25.63 mg/100 g) and vitamin C (12.98 mg/100 g). The phytochemical compositions found in the fruit were quite high, the most abundant were flavonoid (420.7 mg/100 g) and saponin (42.4 mg/100 g). These findings indicate rich nutritional and potential health benefits of this underutilized fruit. Thus, the information obtained from the study will contribute in widening the scope of the knowledge and encourage conservation and domestication preservation of this species.

Consumption pattern and acceptability of winged termites (Macroterme bellicosus)-enriched infant complementary foods in Ekiti State, Nigeria

Lack of quality and diversity in complementary foods adversely affect infant and young child’s growth and nutritional status. Due to poverty, animal-source foods are not readily available in many rural parts of Nigeria. Winged termites (Macroterme bellicosus) had been reported to be rich in essential nutrients and could be suitable alternative to animal source-foods in complementary feeding when available. This study was designed to investigate the consumption pattern of the insect and acceptability of its use in complementary foods. Using a validated, semi-structured, interviewer-administered questionnaire, 700 respondents of different age groups and socio-demographic status were recruited for consumption study in 5 Local Government Areas of Ekiti State. Four sets of commonly used complementary foods (Maize and Sorghum pap, boiled rice and yam) were enriched with Macroterme bellicosus (MB) by adding ground MB to them separately in the ratio 4:1 (w/w). The macro-and micronutrient content of the blends were determined using standard AOAC methods. Maternal acceptability of the enriched foods was evaluated among sixty untrained nursing mothers on a seven-point hedonic scale. Consumption of MB was dependent on its availability during the rainy season; and is consumed fresh or fried with or without seasoning. Most (95.4%) respondents had never experienced any negative side effect(s) on consumption of the insect. Addition of MB significantly improved the nutrient and energy content of the complementary foods. Sorghum pap enriched with MB had the best score in all the parameters assessed. The four enriched complementary foods were acceptable to the mothers, hence improving the nutrient content of complementary foods with Marcroterme bellicosus should be encouraged.