Detection of heavy metals and evaluation of beef procured from the different market of Dhaka in Bangladesh (Published)
The study was conducted to appraise the quality of beef via detection of heavy metal contents. Twenty markets were selected randomly from the Dhaka city corporation (DCC) of Bangladesh. Beef samples were collected from the selected market of DCC by two phases during study period. In first phase, fifty beef samples were collected from ten markets by purchasing to detect the heavy metal contents i.e chromium (Cr), cadmium (Cd), lead(Pub) and arsenic (As) in this study. In second phase, another fifty samples were collected from different ten markets of DCC to detect similar metal content as did in first phase. A total of 100 meat samples was collected from the selected market and analyzed to determine the concentration of toxic metals (Cr, Cd, Pb, As) in meat samples. In first stage, except for As (P>0.05) , all other metals (Cd, Cr and Pb) collected from different markets affected significantly (P<0.01) between treatments . In second phases of experimental study, all the detected metals (Cd, Cr, Ob, As) measured in this study differed significantly (P<0.01) between treatment. It can be concluded that the quality of beef of different markets appears to be good based on the chemical evaluation, even though variation was found in the toxic metal contents of meat samples in this study. The analyzed values of toxic metals in beef samples are within the range or limits of the acceptable level, so no health hazard will create over the consumer world through after consumption of beef.
Citation: Md Mosharaf Hossain, Abu Sayeed Md. Abdul Hannan , Md. Mostofa Kamal, Mohammad Abul Hossain (2022) Detection of heavy metals and evaluation of beef procured from the different market of Dhaka in Bangladesh, European Journal of Food Science and Technology, Vol.10, No.2, pp.1-10
Keywords: AS, Beef, Cr, Market, Pb, Quality, heavy metal (Cd, meat evaluation
Quality Evaluation of Cookies Made From Wheat Flour Fortified With Tiger Nut Flour and Date Palm Fruit (Published)
Cookies are baked food that is typically small, flat and sweet. It usually contains flour, sugar and other ingredients. Tiger nut is globally recognized for its nutritional, functional and medicinal properties that are suitable for children, grownups and sport men. However, it is highly underutilized. The inclusion of date palm fruit in the production of cookies from wheat flour fortified with tiger nut flour enhances good sensory attributes and reduces the risk of diabetics associated with consumption of granulated sugar as sweeteners. The samples were formulated as 75%, 15% and 10%; 70%, 20% and 10%; 65%, 20% and 15%; 60%, 15% and 25%; and 50%, 30% and 20% of wheat flour, tiger nut flour and date palm fruit respectively. Pasting properties of composite flour, proximate and microbial analyses of the products were determined. Pasting properties showed that peak viscosity (2093 – 2792) RVU; trough viscosity (1480 – 2031) RVU; breakdown viscosity (434 – 759) RVU; final viscosity (3016 – 3258) RVU; setback viscosity (1210 – 1536) RVU; pasting temperature (68.20 – 71.55)oC; and pasting time (8.77 – 9.31) minutes. Proximate analysis showed that crude protein (11.33 – 11.99)%; crude fat (1.25 – 2.36)%; crude fibre (1.88 – 2.40)%; total ash (1.68 – 1.89)%; moisture content (10.83 – 12.63)%; and carbohydrate (68.48 – 70.89)%. Microbial count of the cookies showed that at week 0, there was no growth both in the nutrient agar plates and in the potato dextrose agar plate. From week 1 to week 3, total viable count in cookies stored at ambient condition was found to be higher than those stored in the refrigeration and freezing condition. However, bacterial count was found to be higher in week 1, 2 and 3 for each storage condition. At p˂0.5 level of significance, there was no significant difference in most sensory attributes considered. Overall acceptability of cookies were rated high between like slightly and like extremely. This is an indication that apart from additional nutritional benefit, organoleptic quality and suitability of the food satisfied consumer’s perception.
Keywords: Flour, Proximate, Quality, Sensory, microbial, pasting
Quality Evaluation of Cookies Made From Wheat Flour Fortified With Tiger Nut Flour and Date Palm Fruit (Published)
Cookies are baked food that is typically small, flat and sweet. It usually contains flour, sugar and other ingredients. Tiger nut is globally recognized for its nutritional, functional and medicinal properties that are suitable for children, grownups and sport men. However, it is highly underutilized. The inclusion of date palm fruit in the production of cookies from wheat flour fortified with tiger nut flour enhances good sensory attributes and reduces the risk of diabetics associated with consumption of granulated sugar as sweeteners. The samples were formulated as 75%, 15% and 10%; 70%, 20% and 10%; 65%, 20% and 15%; 60%, 15% and 25%; and 50%, 30% and 20% of wheat flour, tiger nut flour and date palm fruit respectively. Pasting properties of composite flour, proximate and microbial analyses of the products were determined. Pasting properties showed that peak viscosity (2093 – 2792) RVU; trough viscosity (1480 – 2031) RVU; breakdown viscosity (434 – 759) RVU; final viscosity (3016 – 3258) RVU; setback viscosity (1210 – 1536) RVU; pasting temperature (68.20 – 71.55)oC; and pasting time (8.77 – 9.31) minutes. Proximate analysis showed that crude protein (11.33 – 11.99)%; crude fat (1.25 – 2.36)%; crude fibre (1.88 – 2.40)%; total ash (1.68 – 1.89)%; moisture content (10.83 – 12.63)%; and carbohydrate (68.48 – 70.89)%. Microbial count of the cookies showed that at week 0, there was no growth both in the nutrient agar plates and in the potato dextrose agar plate. From week 1 to week 3, total viable count in cookies stored at ambient condition was found to be higher than those stored in the refrigeration and freezing condition. However, bacterial count was found to be higher in week 1, 2 and 3 for each storage condition. At p˂0.5 level of significance, there was no significant difference in most sensory attributes considered. Overall acceptability of cookies were rated high between like slightly and like extremely. This is an indication that apart from additional nutritional benefit, organoleptic quality and suitability of the food satisfied consumer’s perception.
Keywords: Flour, Proximate, Quality, Sensory, microbial, pasting
ASSESSMENT OF LEAF-TYPE AND NUMBER OF LEAVES USED IN WRAPPING ON THE QUALITY OF “UGBA” (FERMENTED PENTACLETHRA MACROPHYLLA BENTH SEED) (Published)
Assessment of leaf-type and number of leaves used in wrapping on the quality of Ugba (fermented Pentaclethra macrophylla Benth seeds) was studied. Ugba is a delicacy commonly consumed by people of South Eastern states of Nigeria. Raw African oil bean seeds were boiled, dehulled, sliced, reboiled, washed and steeped in cold water for 10h and washed again, drained and wrapped with different leaves [plantain leaves (Musa paradisiaca), cocoyam leaves (Xanthosoma sagittifolium) and Okpopia leaves (Alchornea laxifora Benth leaves)] and fermented for 72h. The samples were wrapped with different number of leaves ranging from 1-5. The sensory evaluation and proximate analysis of the fermented samples were carried out. Statistical analyses of both were determined using Fisher’s Least Significant Difference at P≤0.05 confidence between the samples. The composition of Ugba wrapped in Okpopia leaves (Alchornea laxiflora), cocoyam leaves and plantain leaves had different levels of moisture content (44.3%, 52.83%, 47.04%) respectively. Protein ranged from (6.77% – 8.59%), fibre content ranged from (17% – 39%), carbohydrate content range from (35.23% – 44.57%), fat content ranged from (6.5% – 12%) and ash content ranged from (13% – 33%). There were significant differences (P≤0.05) among all the samples in protein, fibre, carbohydrate, fat and ash contents respectively. The highest protein and carbohydrate, least fat, moisture and ash contents were from samples A (Okpopia leaves wrapped with five layers), suggesting best wrapping material. Organoleptic characteristics of the samples showed that the wrapping materials influenced the sensory attributes and the best wrapping material was shown to be Okpopia leaves with five layers, according to the panelists.
Keywords: Assessment, Quality, Ugba, Wrapping, leaves
COMPUTER VISION SYSTEM TO ESTIMATE CASHEWS KERNEL (WHITE WHOLES) GEOMETRIC AND COLOUR PARAMETERS (Review Completed - Accepted)
The geometric parameters along with related colour properties of food and agricultural products are important in order to characterize and describe its quality. The application of image processing technique for this purpose can certainly reduce the human drudgery while guaranteeing the quality of produce. In this paper, a new geometric and colour quality parameters estimation methods suggested, to provide automatic and intuitive way of quality inspection of Cashews kernels from an image accurately. The geometric parameters are obtained manually and from proposed algorithm. We have investigated the hardware-oriented, human-oriented, and instrumental colour spaces for measurement of colour parameters of Cashews kernels. It is estimated from our research that the statistical measurements of each Cashews kernel grades, from the proposed methods. Finally the paper concludes by highlighting the necessity of such computer vision system and insight into the methodology that attempts to fix the universal estimation of statistical measurements of geometric and colour parameters of Cashews kernels grade.
Keywords: Cashews Kernels, Computer Vision, Geometric and colour parameters, Quality