The aim of this study was to determine the physicochemical properties, extract and characterise p... more The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 2...
International Journal of Food Sciences and Nutrition, 2002
Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blen... more Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blends of major ingredients, nutrient, amino acid content and sensory qualities of kunun zaki generated with different saccharifying agents were investigated. The main ingredients of the formulations were malted rice, sweet potato, soybeans and Cadaba farinosa (Dangarafa or Legel in Hausa), each used separately with sorghum to produce a kunun zaki type. The weight ratios of the major ingredients were 8:91 for malted rice-sorghum, 7:92 for sweet potato-sorghum, 9:90 for soybean-sorghum and 4:95 for Cadaba farinosa-sorghum blends with ginger contributing 1% in each case as a spice. The nutrient composition of kunun zaki samples from different saccharifying agents ranged from 87 to 91% for moisture, 3.19 to 7.86% for crude protein, 0.37 to 0.75% for fat, 0.93 to 1.20% for ash and 2.69 to 5.84% for carbohydrate. Glutamic acid (4.49-11.66 g) was the most abundant amino acid in the samples while cysteine was the least abundant (0.34-1.45 g) in all the samples. The lowest concentration of all the essential amino acids except for tryptophan occurred when malted rice was used (0.44-1.40 g). Among the essential amino acids, cysteine, valine, isoleucine and methionine occurred in extremely low quantities compared with FAO/WHO reference protein values. The dual role (saccharification and enrichment) of soybean in kunun zaki processing is a desirable attribute and offers an advantage over the other agents. The different saccharifying agents had no significant effect (P > 0.05) on colour and flavour of kunun zaki but did influence sweetness, mouthfeel and overall acceptability. The beverage made with malted rice was most liked overall.
A survey of the production, consumption and storage ofKunu was carried out. Some of the informati... more A survey of the production, consumption and storage ofKunu was carried out. Some of the information included consumption rate, processing techniques andequipment, producer's status and grains used. About73% consume Kunu daily, 26% occasionally; 1% knowit is produced but may or may not be consuming it. Millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa) and acha (Digitalis
Research focus and interest on banana (Musa spp.) in recent times has been due to its nutritional... more Research focus and interest on banana (Musa spp.) in recent times has been due to its nutritional and economic importance. Banana is a major fruit crop in th...
Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two... more Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.
Fortification is the process of adding minerals and vitamins that have been lost during flour pro... more Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher valu...
espanolEn la provincia de Limpopo, Sudafrica, se cultivan las varie - dades de platano Luvhele y ... more espanolEn la provincia de Limpopo, Sudafrica, se cultivan las varie - dades de platano Luvhele y Mabonde y son ricas en nutrientes y antioxidantes. En este estudio evaluamos la optimizacion de las condiciones de secado en horno de ambas variedades, con la metodologia de superficie de respuesta. La deshidratacion se realizo de acuerdo con un diseno giratorio compuesto cen - tral para explorar dos conjuntos de variables: temperaturas del horno (40, 50 y 60 °C) y tiempo de secado (1260, 1080 y 900 min) para la variedad Luvhele y para Mabonde (40, 50 y 60 °C y 1260, 900 y 600 min). Los datos de color y textura (dureza) se analizaron con ANDEVA y analisis de regresion. Los resultados indicaron que L*, a*, b*, angulo de matiz y dureza variaron con las condiciones de secado en ambas va - riedades. El angulo de tono oscilo entre 63.38 y 74.70 en las rodajas secas de Luvhele y 60.14 y 72.80 en Mabonde ; la du - reza de las rodajas oscilo entre 1.15 y 14.62 N y 1.28 y 14.29 N. La temperatura ...
Bananas (Musa spp) are tropical fruits with high moisture and low acid content. Drying is necessa... more Bananas (Musa spp) are tropical fruits with high moisture and low acid content. Drying is necessary to reduce their water activity, prevent microbial spoilage, reduce weight, decreases packaging, handling and transportation costs. This study investigates the microwave drying kinetics of thin layer Luvhele banana at power levels 100-300W. Five mathematical drying models; Wang and Singh, Verma, Two-term, Page, and Two term exponential were fitted to experimental drying data obtained from the study. The statistical consistency of the models was determined using statistical parameters such as coefficient of determination, Mean Bias Error, Root Mean Square Error, and reduced Chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity was calculated. The results indicated that drying took place majorly in the falling rate period with higher and shorter drying times achieved at a lower and higher oven temperature respec...
OMOLOLA, A. O., A. I. O. JIDEANI and P. F. KAPILA, 2015. Modeling of thin layer drying characteri... more OMOLOLA, A. O., A. I. O. JIDEANI and P. F. KAPILA, 2015. Modeling of thin layer drying characteristics of banana cv. Luvhele. Bulg. J. Agric. Sci., 21: 342–348 Bananas (Musa spp.) are tropical fruits with high moisture and low acid content. Drying is necessary to reduce their water activity, prevent microbial spoilage, reduce weight, decreases packaging, handling and transportation costs. This study investigates the oven drying kinetics of thin layer Luvhele banana at temperature levels 40–60°C. Six mathematical drying models; Wang and Singh, Verma, Two-term, Page, Logarithmic and Two terms exponential were fi tted to experimental drying data obtained from the study. The consistency of the models was determined using statistical parameters such as coeffi cient of determination, Mean Bias Error, Root Mean Square Error, and chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity (ED) was calculated. The result ...
espanolEl enfoque e interes de las investigaciones recientes sobre bananas (Musa spp.) se ha debi... more espanolEl enfoque e interes de las investigaciones recientes sobre bananas (Musa spp.) se ha debido a su importancia nutricional y economica. Estas especies son un cultivo mayor en los tropicos y subtropicos, y han contribuido en buena medida a la economia de muchos paises. Las bananas son populares como postre en las dietas modernas occidentalizadas por su potencial nutritivo. El secado de la banana se ha hecho necesario a fin de reducir la actividad microbiana y prevenir la pudricion, y para extender el tiempo de almacenamiento. El conocimiento de la cinetica de secado es esencial para el control y la optimizacion del proceso de secado, de cualquier procesamiento ulterior y de la calidad del producto final. Ademas, la aplicacion de pretratamiento(s) adecuado(s) antes del secado de la banana ayuda a mantener la fruta sin oscurecer durante el secado y almacenamiento, acelera la operacion de secado y minimiza los efectos de la misma en algunos parametros de calidad de la banana. En e...
International Journal of Agricultural and Biological Engineering, 2014
Abstract: This study investigates the microwave drying kinetics of thin layer Mabonde banana vari... more Abstract: This study investigates the microwave drying kinetics of thin layer Mabonde banana variety (MBV) at power levels between 100 and 300 W. Six mathematical drying models: Wang and Singh, Verma, Two-term, Page, Two term exponential, and Logarithmic models were fitted to experimental drying data obtained from the study. The statistical consistency of the models was determined using statistical parameters including coefficient of determination, mean bias error, root mean square error, and reduced Chi square. Moisture migration from banana slices was described using the Fick’s diffusion model. The effective diffusivity was calculated. The results indicated that drying took place largely in the falling rate period. The time required to reduce the moisture of banana to a certain level was dependent on the microwave output, being the longest at 100 W and shortest at 300 W. The effective moisture diffusivity increased with increasing microwave power with values at 4.89×10-10, 1.09×10...
This study investigates the oven drying kinetics of banana (Musa spp., AAA group, cv. ‘Mabonde’) ... more This study investigates the oven drying kinetics of banana (Musa spp., AAA group, cv. ‘Mabonde’) at temperature levels 40 – 60oC. Six mathematical drying models; Wang and Singh, Verma, Two-term, Page, Logarithmic and Two-term exponential were fitted to experimental drying data obtained from the study. The consistency of the models was determined using statistical parameters such as coefficient of determination, Mean Bias Error, Root Mean Square Error, and chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity (ED) was calculated. The result indicated that drying took place mainly in the falling rate period with higher and shorter drying times achieved at a lower and higher oven temperature, respectively. The ED increased with increasing oven temperatures with values in the range of 1.99 x 10-11, 2.45 x 10-11 and 3.85 x 10-11 m2/s at 40, 50, and 60oC respectively. The Wang and Singh gave the best results for ...
Scarcity of food scientists in developing countries is a global and emerging critical problem req... more Scarcity of food scientists in developing countries is a global and emerging critical problem requiring efforts to address global food security. The perception and awareness of Food Science and Technology (FST) amongst the majority of high school learners (HSL) in Limpopo province was low at about 25 percent. The present study covered 1,539 high schools in all the five districts of Limpopo. A structured questionnaire was used to capture information from the HSL. The results show that there are significant differences in the awareness and knowledge of FST among the districts. Awareness in Sekhukhune district is 46 percent, while that in the other districts ranges from 18 percent to 25 percent. If developing continents, like Africa, are to overcome food insecurity, deliberate efforts need to be made to ascertain that FST, as a discipline, receives the proper image and boost in enrolment.
The aim of this study was to determine the physicochemical properties, extract and characterise p... more The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 2...
International Journal of Food Sciences and Nutrition, 2002
Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blen... more Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blends of major ingredients, nutrient, amino acid content and sensory qualities of kunun zaki generated with different saccharifying agents were investigated. The main ingredients of the formulations were malted rice, sweet potato, soybeans and Cadaba farinosa (Dangarafa or Legel in Hausa), each used separately with sorghum to produce a kunun zaki type. The weight ratios of the major ingredients were 8:91 for malted rice-sorghum, 7:92 for sweet potato-sorghum, 9:90 for soybean-sorghum and 4:95 for Cadaba farinosa-sorghum blends with ginger contributing 1% in each case as a spice. The nutrient composition of kunun zaki samples from different saccharifying agents ranged from 87 to 91% for moisture, 3.19 to 7.86% for crude protein, 0.37 to 0.75% for fat, 0.93 to 1.20% for ash and 2.69 to 5.84% for carbohydrate. Glutamic acid (4.49-11.66 g) was the most abundant amino acid in the samples while cysteine was the least abundant (0.34-1.45 g) in all the samples. The lowest concentration of all the essential amino acids except for tryptophan occurred when malted rice was used (0.44-1.40 g). Among the essential amino acids, cysteine, valine, isoleucine and methionine occurred in extremely low quantities compared with FAO/WHO reference protein values. The dual role (saccharification and enrichment) of soybean in kunun zaki processing is a desirable attribute and offers an advantage over the other agents. The different saccharifying agents had no significant effect (P &gt; 0.05) on colour and flavour of kunun zaki but did influence sweetness, mouthfeel and overall acceptability. The beverage made with malted rice was most liked overall.
A survey of the production, consumption and storage ofKunu was carried out. Some of the informati... more A survey of the production, consumption and storage ofKunu was carried out. Some of the information included consumption rate, processing techniques andequipment, producer's status and grains used. About73% consume Kunu daily, 26% occasionally; 1% knowit is produced but may or may not be consuming it. Millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa) and acha (Digitalis
Research focus and interest on banana (Musa spp.) in recent times has been due to its nutritional... more Research focus and interest on banana (Musa spp.) in recent times has been due to its nutritional and economic importance. Banana is a major fruit crop in th...
Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two... more Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.
Fortification is the process of adding minerals and vitamins that have been lost during flour pro... more Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher valu...
espanolEn la provincia de Limpopo, Sudafrica, se cultivan las varie - dades de platano Luvhele y ... more espanolEn la provincia de Limpopo, Sudafrica, se cultivan las varie - dades de platano Luvhele y Mabonde y son ricas en nutrientes y antioxidantes. En este estudio evaluamos la optimizacion de las condiciones de secado en horno de ambas variedades, con la metodologia de superficie de respuesta. La deshidratacion se realizo de acuerdo con un diseno giratorio compuesto cen - tral para explorar dos conjuntos de variables: temperaturas del horno (40, 50 y 60 °C) y tiempo de secado (1260, 1080 y 900 min) para la variedad Luvhele y para Mabonde (40, 50 y 60 °C y 1260, 900 y 600 min). Los datos de color y textura (dureza) se analizaron con ANDEVA y analisis de regresion. Los resultados indicaron que L*, a*, b*, angulo de matiz y dureza variaron con las condiciones de secado en ambas va - riedades. El angulo de tono oscilo entre 63.38 y 74.70 en las rodajas secas de Luvhele y 60.14 y 72.80 en Mabonde ; la du - reza de las rodajas oscilo entre 1.15 y 14.62 N y 1.28 y 14.29 N. La temperatura ...
Bananas (Musa spp) are tropical fruits with high moisture and low acid content. Drying is necessa... more Bananas (Musa spp) are tropical fruits with high moisture and low acid content. Drying is necessary to reduce their water activity, prevent microbial spoilage, reduce weight, decreases packaging, handling and transportation costs. This study investigates the microwave drying kinetics of thin layer Luvhele banana at power levels 100-300W. Five mathematical drying models; Wang and Singh, Verma, Two-term, Page, and Two term exponential were fitted to experimental drying data obtained from the study. The statistical consistency of the models was determined using statistical parameters such as coefficient of determination, Mean Bias Error, Root Mean Square Error, and reduced Chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity was calculated. The results indicated that drying took place majorly in the falling rate period with higher and shorter drying times achieved at a lower and higher oven temperature respec...
OMOLOLA, A. O., A. I. O. JIDEANI and P. F. KAPILA, 2015. Modeling of thin layer drying characteri... more OMOLOLA, A. O., A. I. O. JIDEANI and P. F. KAPILA, 2015. Modeling of thin layer drying characteristics of banana cv. Luvhele. Bulg. J. Agric. Sci., 21: 342–348 Bananas (Musa spp.) are tropical fruits with high moisture and low acid content. Drying is necessary to reduce their water activity, prevent microbial spoilage, reduce weight, decreases packaging, handling and transportation costs. This study investigates the oven drying kinetics of thin layer Luvhele banana at temperature levels 40–60°C. Six mathematical drying models; Wang and Singh, Verma, Two-term, Page, Logarithmic and Two terms exponential were fi tted to experimental drying data obtained from the study. The consistency of the models was determined using statistical parameters such as coeffi cient of determination, Mean Bias Error, Root Mean Square Error, and chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity (ED) was calculated. The result ...
espanolEl enfoque e interes de las investigaciones recientes sobre bananas (Musa spp.) se ha debi... more espanolEl enfoque e interes de las investigaciones recientes sobre bananas (Musa spp.) se ha debido a su importancia nutricional y economica. Estas especies son un cultivo mayor en los tropicos y subtropicos, y han contribuido en buena medida a la economia de muchos paises. Las bananas son populares como postre en las dietas modernas occidentalizadas por su potencial nutritivo. El secado de la banana se ha hecho necesario a fin de reducir la actividad microbiana y prevenir la pudricion, y para extender el tiempo de almacenamiento. El conocimiento de la cinetica de secado es esencial para el control y la optimizacion del proceso de secado, de cualquier procesamiento ulterior y de la calidad del producto final. Ademas, la aplicacion de pretratamiento(s) adecuado(s) antes del secado de la banana ayuda a mantener la fruta sin oscurecer durante el secado y almacenamiento, acelera la operacion de secado y minimiza los efectos de la misma en algunos parametros de calidad de la banana. En e...
International Journal of Agricultural and Biological Engineering, 2014
Abstract: This study investigates the microwave drying kinetics of thin layer Mabonde banana vari... more Abstract: This study investigates the microwave drying kinetics of thin layer Mabonde banana variety (MBV) at power levels between 100 and 300 W. Six mathematical drying models: Wang and Singh, Verma, Two-term, Page, Two term exponential, and Logarithmic models were fitted to experimental drying data obtained from the study. The statistical consistency of the models was determined using statistical parameters including coefficient of determination, mean bias error, root mean square error, and reduced Chi square. Moisture migration from banana slices was described using the Fick’s diffusion model. The effective diffusivity was calculated. The results indicated that drying took place largely in the falling rate period. The time required to reduce the moisture of banana to a certain level was dependent on the microwave output, being the longest at 100 W and shortest at 300 W. The effective moisture diffusivity increased with increasing microwave power with values at 4.89×10-10, 1.09×10...
This study investigates the oven drying kinetics of banana (Musa spp., AAA group, cv. ‘Mabonde’) ... more This study investigates the oven drying kinetics of banana (Musa spp., AAA group, cv. ‘Mabonde’) at temperature levels 40 – 60oC. Six mathematical drying models; Wang and Singh, Verma, Two-term, Page, Logarithmic and Two-term exponential were fitted to experimental drying data obtained from the study. The consistency of the models was determined using statistical parameters such as coefficient of determination, Mean Bias Error, Root Mean Square Error, and chi square. Moisture migration from the banana slices was described using the Fick’s diffusion model and the effective diffusivity (ED) was calculated. The result indicated that drying took place mainly in the falling rate period with higher and shorter drying times achieved at a lower and higher oven temperature, respectively. The ED increased with increasing oven temperatures with values in the range of 1.99 x 10-11, 2.45 x 10-11 and 3.85 x 10-11 m2/s at 40, 50, and 60oC respectively. The Wang and Singh gave the best results for ...
Scarcity of food scientists in developing countries is a global and emerging critical problem req... more Scarcity of food scientists in developing countries is a global and emerging critical problem requiring efforts to address global food security. The perception and awareness of Food Science and Technology (FST) amongst the majority of high school learners (HSL) in Limpopo province was low at about 25 percent. The present study covered 1,539 high schools in all the five districts of Limpopo. A structured questionnaire was used to capture information from the HSL. The results show that there are significant differences in the awareness and knowledge of FST among the districts. Awareness in Sekhukhune district is 46 percent, while that in the other districts ranges from 18 percent to 25 percent. If developing continents, like Africa, are to overcome food insecurity, deliberate efforts need to be made to ascertain that FST, as a discipline, receives the proper image and boost in enrolment.
In this book, we have nine chapters ranging from mushroom, insect, and earthworm farming to smart... more In this book, we have nine chapters ranging from mushroom, insect, and earthworm farming to smart packaging and 3D printing of future foods. Specific health issues have been kept in mind especially when mushrooms, earthworms, or insects are grown on waste products. Allergies induced through insects' ingestion have also given attention, and a possible HACCP plan has been described as pre-requirement in insect farming and processing.
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