European Journal of Food Science and Technology (EJFST)

EA Journals


A Research on Making Pulses More Palatable and Useful Through Irradiation with 2-6µm Mid-Infrared Ray (Published)

Pulses are a good protein source.  However, two main issues with pulses are I) their high protein content can be problematic for renal and some cardiac disease patients and II) chemicals are added to enhance their taste, aroma and shelf life. We have overcome these issues by subjecting pulses to mid-infrared rays (mid-IR) generated from our recently invented 2-6 µm mid-IR generating atomizer (MIRGA). This technology provides a straight-forward and economically viable approach to enhance the pulses’ palatability and shelf life, along with altering their nutritive value.  This suits the diverse dietary needs of a wide demographic. The effect of mid-infrared ray on the pulses’ physicochemical attributes and shelf life are validated and described here.

Keywords: 2-6 µm mid IR, Enhancement, MIRGA, Nutrition, Palatability, irradiation, pulses, sensory attributes

Effect of Domestic Processing Method on the Proximate and Anti-Nutritional Components of Cnidoscolus Aconitifolius Leaf. (Published)

The effect of domestic processing method on the proximate and anti-nutritional content of the leaf of Cnidoscolus aconitifolius was properly investigated using standard method. The proximate result shows that there were high content of ash, protein, fibre, and carbohydrate, with ranges of 2.20±0.6-2.67±0.5, 2.91±3.0-3.60±1.0, 1.43±0.1-2.50±0.1 and 8.79±2.6-9.65±1.6 respectively and fat between 78.33±0.10-86.30±0.28. Little concentrations of phytate, oxalate and tannin, with ranges of 0.22 ± 0.01% – 0.35% ± 0.01%, 0.14 ± 0.02% – 0.41 ± 0.09% and 1.64 ± 0.03% – 1.94 ± 0.02% were observed. The concentrations of these anti-nutrients were controlled by the treatment process. This result proves that Cnidoscolus aconitifolius leaves has highly rich nutrients and therefore should be recommended for used as food condiments and feeds for farm animals. The treatment processes affected to a great extent the concentration of the anti-nutritional components of Cnidoscolusa conitifolius leaves.

Keywords: Anti-Nutrition, Cnidoscolusa Conitifolius., Domestic Processing Methods, Nutrition, Proximate

Evaluation of Some Nutritional Properties of Water – Yam (Dioscorea Alata) Cultivars in Bayelsa State, Nigeria (Published)

The objective of this study is to evaluate some nutritional properties of fourteen water yam (D. alata) cultivars. Samples collected were subjected to proximate analysis expressed in percentage and mg/100g. The investigation revealed that moisture content ranged from 76.08% to 55.10% with a mean value of  63.03%,  ash from 3.54% to 0.34% and mean result  1.81%, protein  from 9.87% to 4.54%, while the mean 7.89%, lipid from 1.86% to 0.86% with an average of  1.46%, fibre  from  4.64% to 1.66% and mean 2.60%, dry matter from  44.90%  to 23..92% and mean  36.97%, carbohydrate from 88.22mg/100g to 80.71mg/100g, average value of 86.17mg/100g, calcium  from 44.56mg/100g to 16.48mg/100g  and mean  22.67mg/100g, magnesium (Mg) from 13.80mg /100g to 8.84 mg/100g and mean 10.83mg, sodium(Na) from 27.78mg/100g to 8.76mg/100g, mean value 14.07mg/100g, potassium (K) from 14.67mg/100g to 4.85mg/100g, average 8.79mg/100g, iron (Fe)  from 3.48mg/100g to 0.36 mg/100g, average 1.08mg/100g, manganese (Mn) from 0.546 mg/100g to 0.256mg/100g average 0.36mg/100g, copper (Cu) from 0.45mg/100g to 0.14mg/100g, mean value 0.25mg/100g, zinc (Zn) from 0.75mg/100g to 0.33mg/100g, average value 0.44mg/100g, and for phosphorus (P)  from 0.54mg/100g to 0.32mg/100g,  mean level 0.41mg/100g respectively of all the cultivars evaluated.  These results are unique to the individual cultivars, so the average values are only representing the number of cultivars investigated in the statistical measure.

Keywords: Cultivars, Dioscorea Alata, Food Crop Production, Nutrition, Water Yam

Scroll to Top

Don't miss any Call For Paper update from EA Journals

Fill up the form below and get notified everytime we call for new submissions for our journals.