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Research Article
Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)
Issue:
Volume 13, Issue 4, August 2024
Pages:
126-139
Received:
22 May 2024
Accepted:
11 June 2024
Published:
2 July 2024
Abstract: Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.
Abstract: Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. Th...
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Research Article
Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread
Issue:
Volume 13, Issue 4, August 2024
Pages:
140-146
Received:
18 June 2024
Accepted:
5 July 2024
Published:
23 July 2024
Abstract: Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. Objective: This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. Methodology: Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. Result: The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. Conclusion: Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.
Abstract: Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with s...
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Research Article
Evaluation of Physiochemical, Phytochemicals, Antioxidant, Micronutrients Properties of Bangladeshi Crude and Commercial Rice Bran Oil
Sanjida Afrose
,
Umme Salma,
Tanvir Ahmmed,
Md. Sohel,
Mst. Afifa Khatun*
Issue:
Volume 13, Issue 4, August 2024
Pages:
147-157
Received:
17 May 2024
Accepted:
11 June 2024
Published:
6 August 2024
DOI:
10.11648/j.ijnfs.20241304.13
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Abstract: Rice bran oil was extracted by product of milling of Oryza sativa seeds. The focus of the study was to determine the physiochemical, phytochemicals, micronutrients and antioxidant potentiality of rice bran oil and effect of refining process. The oil is extracted from bran of three popular rice varieties (BRRI-28, BRRI-29, Rajvogh) of Bangladesh. The acid value, peroxide value, iodine value and saponification value of extracted oils were observed in the range of 14.03-16.82 mgKOH/g, 26.68-34.50 meqO2/kg, 71.61-84.70 gI2/100g and 175.13-180.26 mgKOH/g respectively. Atomic absorption spectrophotometric method was used for determination of micronutrients. The concentrations for copper, zinc, iron and chromium were found to comprise between 0.03-0.25, 0.25-0.39, 17.97-64.47 and 0.96-4.87 ppm respectively. It was observed that BRRI-29 showed the greatest DPPH radical scavenging activity with the IC50 value of 187.55µg/ml, followed by BRRI-28 (IC50- 284.04), Rajvogh (IC50- 325.56) and refined oil (IC50- 465.12). All the samples acted upon nitric oxide free radical according to following order- BRRI-29 (IC50- 286.4)> BRRI-28 (IC50 -416.81) >Rajvogh (IC50 -453.95)> refined oil (IC50- 557.86).All the extracted and refined oils were found to have considerably good antioxidant activity in a dose dependent manner. The extracted oils were found to contain more phenolic and flavonoid content than refined oil that serve as antioxidants. Some literatures show that, RBO contains tocotrienol and oryzanol which absent in soybean oil which regarded to be the best in perspective of antioxidant potentiality and categorize rice bran oil as promising edible oil. Comparative to crude bran oil commercial refined oil were lower in these parameters which shows the effect of refining process. Further investigation should be conducted on animal model (in vivo study) for safe human consumption. The knowledge would be useful in recommending various ways of using the oil in food industry, as well as in households.
Abstract: Rice bran oil was extracted by product of milling of Oryza sativa seeds. The focus of the study was to determine the physiochemical, phytochemicals, micronutrients and antioxidant potentiality of rice bran oil and effect of refining process. The oil is extracted from bran of three popular rice varieties (BRRI-28, BRRI-29, Rajvogh) of Bangladesh. Th...
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