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International Research Journal of Food and Nutrition , 2020

Kachi ghani or cold pressed it means pressing the oil grains with force and oil is extracting. It... more Kachi ghani or cold pressed it means pressing the oil grains with force and oil is extracting. It is processed at lower temperature does not alter the properties of the oil which contains a higher phenolic content, flavour, aroma and nutritional value. The nutritionally valuable bioactive components of cold-pressed oils were presented such as: tocopherols, sterols, carotenoids and phospholipids with oxidizing properties partly removed from refined oils or destroyed during the industrial refining. Cold pressed oil does not contain Trans fatty acids and are naturally having cholesterol, it has great importance for cooking and skin care requirements. In the present study, it was emphasized on functional food and nutritional characteristics of cold-pressed oils and the method of its extraction, factors influencing the quality attributes of the obtained oils were also discussed.

International Research Journal of Food and Nutrition , 2019

The recurrence and intensity of drought events has paused a major challenge to rural livelihoods ... more The recurrence and intensity of drought events has paused a major challenge to rural livelihoods in the Kingdom of Eswatini where majority of the population (over 70%) rely almost exclusively on rain-fed agriculture. The hunger toll has risen to unprecedented levels in response to drought-induced crop failure that continue to compromise access to food for most rural communities in the country. The study explores the drought-food production nexus by examining the effects of the 2015/16 drought on access to food in rural households in Mpolonjeni in the Kingdom of Eswatini and the adaptation strategies employed by rural communities in the constituency during drought periods. The study used quantitative approach to data collection and analysis, where 123 households (out of 2 228) were sampled using the simple random technique. Among the key findings of the study is that drought had major detrimental effects on crops (reduced crop yields, limited food crop variety) and killed a number of livestock in most households in the constituency, thus negatively affecting their economic condition, access to food and food security in general. As a result a substantial number of families are finding it difficult to recover from drought impacts, which also vary between communities and by gender. The study therefore concluded that as climate continues to change, the most vulnerable population in Mpolonjeni Inkhundla will continue to suffer from chronic food shortage, in particular if mitigation measures to enhance rural resilience to drought are not taken.

International Research Journal of Food and Nutrition, 2019

This study is performed to investigate the possibility of producing new dietary products called d... more This study is performed to investigate the possibility of producing new dietary products called dates marshmallow and sheets with a new technology. The study has been done to search the evaluation of possibility of maximizing utilization as value-added for date second degree types to produce natural marshmallow and sheets in both novels, an economical ways. Mixing the juice of dates with fruit juice such as golden berry and Tamaridus indica with ratio 50% led to reduce the content of sucrose and total sugars. Data were analyzed by Analysis of Variance using General Liner Model. Statistical analyses were made using the SAS software system program. The obtained results revealed that, total phenolic and flavonoid compounds were the highest value in samples dates. Also, carotenoids recorded the highest content in all samples. Objective testing color measurements; all treatments including both of controls were observed less in yellowness (***b) value. Physical properties - texture attributes for all samples were the best. On the other hand, fibers, total acidity and vitamin C were close and almost compatible with the control. It could be clearly observed that, treatment of date sheets product (zero time) were more in compared with control by increasing time of storage. Finally, It could be clearly concluded that, second degree types of dates are proper, successful, economic and applicable to produce as a new product marshmallows as well as it can be made in sheets form by heat concentrated drying which it gave an added value for dates that was very well for consumer palatability in general by sensory evaluation.

International Research Journal of Food and Nutrition, 2019

Phenolic compounds are secondary metabolites present in plant roots and seed which play a signifi... more Phenolic compounds are secondary metabolites present in plant roots and seed which play a significant role as antioxidant and are produced as a means of protection against pathogen. Hence, in this study, phenolic compounds and the anti-nutritional factors of three cultivars of groundnuts (boro light, boro red and campala) grown in Nigeria were evaluated. The individual phenolic compounds were determined using Gas Chromatographic–Flame Ionization Detector (GC–FID) method. The data was analyzed by using one-way ANOVA with Duncan’s post hoc test. Results of this study shows that antinutrients content of phenol was highest in sample A (30-130.3 mg/100 g), followed by sample C (11.70-101.0 mg/100 g) and sample B having the lowest (12.04-91.34 mg/100 g). Saponin content of sample C was the highest (4.89-5.29 mg/100 g), followed by sample B (1.39-13.59 mg/100 g) and sample A having the lowest (0.48-12.68 mg/100 g). Oxalate content was highest in sample B (5.08-27.78 mg/100 g), with sample A (3.24-11.44 mg/100 g) and C (5.05-10.25 mg/100 g) having the least respectively. Phytate content was highest in sample A (0.97-122.1 mg/100 g), followed by sample B (20.4-108 mg/100 g) and lowest by sample C (21.04-62.24 mg/100 g). Twenty-four phenolic compounds were identified in both fresh and roasted groundnut kernel. The boiled samples varied for p-hydroxy benzoic acid (15.77-17.49 mg/100 g); p-coumaric acid (3.69-4.07 mg/100 g); quercetin (0.96-1.186 mg/100 g), kaempferol (0.16-0.225 mg/100 g); chlorogenic acid (0.692-0.846 mg/100 g) as the major compounds while roasted samples varied for p-hydroxy benzoic acid (17.35-18.71 mg/100 g); p-coumaric acid (4.03-4.07 mg/100 g); quercetin (1.03-1.40 mg/100 g), kaempferol (0.185-0.276 mg/100 g); chlorogenic acid (0.83-0.86 mg/100 g). Phenolic compounds generated increased as roasting temperature and time increased and was significantly different from one another at p≤0.05. In this work roasting was found to have greater efficiency in the elimination or reduction of the levels of all antinutrients factors.

International Research Journal of Food and Nutrition, 2019

The addition of antioxidant to food products has become an important method of increasing the she... more The addition of antioxidant to food products has become an important method of increasing the shelf life of food because it helps to retard fat oxidation and improve the stability of lipid and lipid containing food which helps to prevent sensory and nutritional quality loss. Hence, the aim of this study was to evaluate the effect of ginger extracts addition on minced meat at concentration of 0.2, 0.4, 0.6 and 0.8% with regard to dry matter in order to provide a new source of natural antioxidants and/or antimicrobial agents. Some chemical, sensory and microbial characteristics of the prepared minced meat during storage for 8 days at 4°C were evaluated. The addition of these extracts and storage time had a significant effect on the minced meat throughout the storage period. Minced meat samples with 0.8% realized significant reduction towards lowering Biogenic Amines (BAs) formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample. The addition of ginger extracts was significantly effective in reducing histamine, tyramine and putrescine formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample during the storage period. Compared to control mince meat, the addition of ginger extracts was effective as antioxidant and antimicrobial agents for improving the quality and safety of mince meat. In general, these effects increase with the concentration of the extract. This study indicated that the addition of natural antioxidant extracts during minced meat processing could enhance quality and provide a safer product. The results also indicated that 0.6 and 0.8% ginger extract improved the microbiological quality and prolonged the shelf-life of the minced beef to six days of retail displayed at 4°C.

International Research Journal of Food and Nutrition, 2019

Pesticides were introduced some decades ago with the aim of enhancing crop yield by protecting cr... more Pesticides were introduced some decades ago with the aim of enhancing crop yield by protecting crops from pests. Due to adaptations and resistance that has been developed by pests against these chemicals, higher amounts and new chemical compounds are used to protect crops; this ultimately leads to undesired side effects in the crops. The aim of this study was to investigate the effect of acetamiprid and lambda-cyhalothrin application on reducing sugar, total protein, ascorbic acid, total phenolics and chlorophyll content in onion and tomato. This study was conducted by applying different concentrations (recommended, under-dose and over-dose) of these pesticides to onion and tomato and measuring the content of the aforementioned biochemical parameters after harvest using spectrophotometric methods. It was observed that both acetamiprid and lambda-cyhalotrhin application caused decreases in the reducing sugar content of onion and tomato. Similar trend was observed for ascorbic acid and chlorophyll content, except acetamiprid treated onion which recorded higher ascorbic acid content as compared to the control. Lambda-cyhalothrin and acetamiprid application caused increases in the total protein content of all the treated onion and tomato samples as compared to their controls. All the acetamiprid and lambda-cyhalothrin treated onions and tomatoes recorded lower total phenolic contents as compared to their respective controls. Most of the effects of acetamiprid and lambda-cyhalothrin on the parameters studied were observed in the recommended and/or the over-dose treated samples. Vegetable growers should be educated on the correct application of pesticides so that the nutrients in vegetables will be safeguarded and retained.

International Research Journal of Food and Nutrition Volume, 2019

Moringa oleiferaleaves have a number of nutrients, such as protein, minerals, vitamins, calcium, ... more Moringa oleiferaleaves have a number of nutrients, such as protein, minerals, vitamins, calcium, potassium, iron and other mineral elements. In this study Moringa noodles has been prepared by the substitution of Moringa leaves flour in various proportions and used as nutritional supplement for lactating mothers. It has been found that the Moringa noodles have more lactation than other types of noodles. Since the Moringa leaves were rich of various nutrients and properties to increase lactation, there was urgent need to manufacture cost effective Moringa noodles. The optimum conditions for wheat flour, distilled water,Moringapowder were set and other ingredients were mixed in the various ratios. The optimal quantities of ingredients were added to enhance sensory valuation ofMoringanoodles. The used Moringa leaves powder in noodles may increase income of farmers and alleviate under nourishment of the infants at 0 to 6 months old.

International Research Journal of Food and Nutrition, 2019

Soy bean widely grown as edible bean having numerous uses is classified as an oilseed rather than... more Soy bean widely grown as edible bean having numerous uses is classified as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). This paper aims to review soy bean status, nutritional value and various soy milk based products that can be made from soy bean. Nutrient rich soy beans are considered as a complete protein. From soy bean, various edible products are commercially made. Soy milk, a product of soy bean is considered as alternate milk. From soy milk, various soy milk based products can be made similar to milk. It was concluded that soy milk is considered to be a good nutritional alternate milk and may help to some people in reducing risk to heart diseases and prevention from diabetes and increase in bone density.

International Research Journal of Food and Nutrition , 2020

Kachi ghani or cold pressed it means pressing the oil grains with force and oil is extracting. It... more Kachi ghani or cold pressed it means pressing the oil grains with force and oil is extracting. It is processed at lower temperature does not alter the properties of the oil which contains a higher phenolic content, flavour, aroma and nutritional value. The nutritionally valuable bioactive components of cold-pressed oils were presented such as: tocopherols, sterols, carotenoids and phospholipids with oxidizing properties partly removed from refined oils or destroyed during the industrial refining. Cold pressed oil does not contain Trans fatty acids and are naturally having cholesterol, it has great importance for cooking and skin care requirements. In the present study, it was emphasized on functional food and nutritional characteristics of cold-pressed oils and the method of its extraction, factors influencing the quality attributes of the obtained oils were also discussed.

International Research Journal of Food and Nutrition , 2019

The recurrence and intensity of drought events has paused a major challenge to rural livelihoods ... more The recurrence and intensity of drought events has paused a major challenge to rural livelihoods in the Kingdom of Eswatini where majority of the population (over 70%) rely almost exclusively on rain-fed agriculture. The hunger toll has risen to unprecedented levels in response to drought-induced crop failure that continue to compromise access to food for most rural communities in the country. The study explores the drought-food production nexus by examining the effects of the 2015/16 drought on access to food in rural households in Mpolonjeni in the Kingdom of Eswatini and the adaptation strategies employed by rural communities in the constituency during drought periods. The study used quantitative approach to data collection and analysis, where 123 households (out of 2 228) were sampled using the simple random technique. Among the key findings of the study is that drought had major detrimental effects on crops (reduced crop yields, limited food crop variety) and killed a number of livestock in most households in the constituency, thus negatively affecting their economic condition, access to food and food security in general. As a result a substantial number of families are finding it difficult to recover from drought impacts, which also vary between communities and by gender. The study therefore concluded that as climate continues to change, the most vulnerable population in Mpolonjeni Inkhundla will continue to suffer from chronic food shortage, in particular if mitigation measures to enhance rural resilience to drought are not taken.

International Research Journal of Food and Nutrition, 2019

This study is performed to investigate the possibility of producing new dietary products called d... more This study is performed to investigate the possibility of producing new dietary products called dates marshmallow and sheets with a new technology. The study has been done to search the evaluation of possibility of maximizing utilization as value-added for date second degree types to produce natural marshmallow and sheets in both novels, an economical ways. Mixing the juice of dates with fruit juice such as golden berry and Tamaridus indica with ratio 50% led to reduce the content of sucrose and total sugars. Data were analyzed by Analysis of Variance using General Liner Model. Statistical analyses were made using the SAS software system program. The obtained results revealed that, total phenolic and flavonoid compounds were the highest value in samples dates. Also, carotenoids recorded the highest content in all samples. Objective testing color measurements; all treatments including both of controls were observed less in yellowness (***b) value. Physical properties - texture attributes for all samples were the best. On the other hand, fibers, total acidity and vitamin C were close and almost compatible with the control. It could be clearly observed that, treatment of date sheets product (zero time) were more in compared with control by increasing time of storage. Finally, It could be clearly concluded that, second degree types of dates are proper, successful, economic and applicable to produce as a new product marshmallows as well as it can be made in sheets form by heat concentrated drying which it gave an added value for dates that was very well for consumer palatability in general by sensory evaluation.

International Research Journal of Food and Nutrition, 2019

Phenolic compounds are secondary metabolites present in plant roots and seed which play a signifi... more Phenolic compounds are secondary metabolites present in plant roots and seed which play a significant role as antioxidant and are produced as a means of protection against pathogen. Hence, in this study, phenolic compounds and the anti-nutritional factors of three cultivars of groundnuts (boro light, boro red and campala) grown in Nigeria were evaluated. The individual phenolic compounds were determined using Gas Chromatographic–Flame Ionization Detector (GC–FID) method. The data was analyzed by using one-way ANOVA with Duncan’s post hoc test. Results of this study shows that antinutrients content of phenol was highest in sample A (30-130.3 mg/100 g), followed by sample C (11.70-101.0 mg/100 g) and sample B having the lowest (12.04-91.34 mg/100 g). Saponin content of sample C was the highest (4.89-5.29 mg/100 g), followed by sample B (1.39-13.59 mg/100 g) and sample A having the lowest (0.48-12.68 mg/100 g). Oxalate content was highest in sample B (5.08-27.78 mg/100 g), with sample A (3.24-11.44 mg/100 g) and C (5.05-10.25 mg/100 g) having the least respectively. Phytate content was highest in sample A (0.97-122.1 mg/100 g), followed by sample B (20.4-108 mg/100 g) and lowest by sample C (21.04-62.24 mg/100 g). Twenty-four phenolic compounds were identified in both fresh and roasted groundnut kernel. The boiled samples varied for p-hydroxy benzoic acid (15.77-17.49 mg/100 g); p-coumaric acid (3.69-4.07 mg/100 g); quercetin (0.96-1.186 mg/100 g), kaempferol (0.16-0.225 mg/100 g); chlorogenic acid (0.692-0.846 mg/100 g) as the major compounds while roasted samples varied for p-hydroxy benzoic acid (17.35-18.71 mg/100 g); p-coumaric acid (4.03-4.07 mg/100 g); quercetin (1.03-1.40 mg/100 g), kaempferol (0.185-0.276 mg/100 g); chlorogenic acid (0.83-0.86 mg/100 g). Phenolic compounds generated increased as roasting temperature and time increased and was significantly different from one another at p≤0.05. In this work roasting was found to have greater efficiency in the elimination or reduction of the levels of all antinutrients factors.

International Research Journal of Food and Nutrition, 2019

The addition of antioxidant to food products has become an important method of increasing the she... more The addition of antioxidant to food products has become an important method of increasing the shelf life of food because it helps to retard fat oxidation and improve the stability of lipid and lipid containing food which helps to prevent sensory and nutritional quality loss. Hence, the aim of this study was to evaluate the effect of ginger extracts addition on minced meat at concentration of 0.2, 0.4, 0.6 and 0.8% with regard to dry matter in order to provide a new source of natural antioxidants and/or antimicrobial agents. Some chemical, sensory and microbial characteristics of the prepared minced meat during storage for 8 days at 4°C were evaluated. The addition of these extracts and storage time had a significant effect on the minced meat throughout the storage period. Minced meat samples with 0.8% realized significant reduction towards lowering Biogenic Amines (BAs) formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample. The addition of ginger extracts was significantly effective in reducing histamine, tyramine and putrescine formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample during the storage period. Compared to control mince meat, the addition of ginger extracts was effective as antioxidant and antimicrobial agents for improving the quality and safety of mince meat. In general, these effects increase with the concentration of the extract. This study indicated that the addition of natural antioxidant extracts during minced meat processing could enhance quality and provide a safer product. The results also indicated that 0.6 and 0.8% ginger extract improved the microbiological quality and prolonged the shelf-life of the minced beef to six days of retail displayed at 4°C.

International Research Journal of Food and Nutrition, 2019

Pesticides were introduced some decades ago with the aim of enhancing crop yield by protecting cr... more Pesticides were introduced some decades ago with the aim of enhancing crop yield by protecting crops from pests. Due to adaptations and resistance that has been developed by pests against these chemicals, higher amounts and new chemical compounds are used to protect crops; this ultimately leads to undesired side effects in the crops. The aim of this study was to investigate the effect of acetamiprid and lambda-cyhalothrin application on reducing sugar, total protein, ascorbic acid, total phenolics and chlorophyll content in onion and tomato. This study was conducted by applying different concentrations (recommended, under-dose and over-dose) of these pesticides to onion and tomato and measuring the content of the aforementioned biochemical parameters after harvest using spectrophotometric methods. It was observed that both acetamiprid and lambda-cyhalotrhin application caused decreases in the reducing sugar content of onion and tomato. Similar trend was observed for ascorbic acid and chlorophyll content, except acetamiprid treated onion which recorded higher ascorbic acid content as compared to the control. Lambda-cyhalothrin and acetamiprid application caused increases in the total protein content of all the treated onion and tomato samples as compared to their controls. All the acetamiprid and lambda-cyhalothrin treated onions and tomatoes recorded lower total phenolic contents as compared to their respective controls. Most of the effects of acetamiprid and lambda-cyhalothrin on the parameters studied were observed in the recommended and/or the over-dose treated samples. Vegetable growers should be educated on the correct application of pesticides so that the nutrients in vegetables will be safeguarded and retained.

International Research Journal of Food and Nutrition Volume, 2019

Moringa oleiferaleaves have a number of nutrients, such as protein, minerals, vitamins, calcium, ... more Moringa oleiferaleaves have a number of nutrients, such as protein, minerals, vitamins, calcium, potassium, iron and other mineral elements. In this study Moringa noodles has been prepared by the substitution of Moringa leaves flour in various proportions and used as nutritional supplement for lactating mothers. It has been found that the Moringa noodles have more lactation than other types of noodles. Since the Moringa leaves were rich of various nutrients and properties to increase lactation, there was urgent need to manufacture cost effective Moringa noodles. The optimum conditions for wheat flour, distilled water,Moringapowder were set and other ingredients were mixed in the various ratios. The optimal quantities of ingredients were added to enhance sensory valuation ofMoringanoodles. The used Moringa leaves powder in noodles may increase income of farmers and alleviate under nourishment of the infants at 0 to 6 months old.

International Research Journal of Food and Nutrition, 2019

Soy bean widely grown as edible bean having numerous uses is classified as an oilseed rather than... more Soy bean widely grown as edible bean having numerous uses is classified as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO). This paper aims to review soy bean status, nutritional value and various soy milk based products that can be made from soy bean. Nutrient rich soy beans are considered as a complete protein. From soy bean, various edible products are commercially made. Soy milk, a product of soy bean is considered as alternate milk. From soy milk, various soy milk based products can be made similar to milk. It was concluded that soy milk is considered to be a good nutritional alternate milk and may help to some people in reducing risk to heart diseases and prevention from diabetes and increase in bone density.