Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

Ahaotu, Ihuoma; Marvellous, Okechukwu Ichendu; Maduka, N.

doi:10.5897/ajmr2021.9583

Cited by 3 publications

(3 citation statements)

References 50 publications

(52 reference statements)

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“…The dominance of Bacillus sp. in the carrot juice samples stored at different temperatures could be attributed to the bacterium being ubiquitous in nature and a spore former 19 . The presence of bacterial species in the carrot juice is an indication they can survive in an acidic environment.…”

Section: Discussionmentioning

confidence: 99%

“…After incubation, discreet colonies on NA plates were manually counted and recorded. The formula below described by Ahaotu et al 19 was used to calculate the aerobic plate count expressed as Colony Forming Units per mL (CFU mLG 1 ): Determination of total fungal count: Exactly 1 mL solution from dilutions 10G 3 and 10G 5 were surface spread onto duplicate potato dextrose agar (PDA) plates supplemented with antibiotics for enumeration of fungi. The inoculated agar plates were incubated at 28±2°C for 5 days.…”

Section: Storage Of Carrot Juicementioning

confidence: 99%

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Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Akpaetok,

Ahaotu,

Maduka

2023

Asian J. Biol. Sci

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Background and Objective: Unstandardized preparation methods and poor storage conditions of homemade fruit and vegetable juices could impact the quality of the product. Therefore, this study seek to determine the effect of unpasteurization and room temperature storage associated with homemade carrot juice on its microbiological, physicochemical and sensorial properties. Materials and Methods: Total heterotrophic bacterial count, total fungal count, pH, titratable acidity and total soluble solids of unpasteurized and pasteurized carrot juices stored at 0°C for 5 weeks; 4 and 24°C for 5 days were monitored at intervals using standard methods. Sensory evaluation of the samples involved the use of a 9-point hedonic scale. The data obtained were subjected to statistical analysis using a One-way Analysis of Variance (ANOVA) and probability value at p<0.05 was considered to be significant. Results: Total heterotrophic bacterial count (THBC) of pasteurized carrot juice stored at 0 and 4°C was within the range of <1.0-3.66 log 10 CFU mLG 1 . The juices were within the THBC limits recommended by the International Commission on Microbiological Specifications of Food (ICMSF) and Codex Alimentarius Commission (CAC) of the Food and Agricultural Organization (FAO). The total fungal count of carrot juices stored at 4 and 24°C was <1.0 log 10 CFU mLG 1 with the exception of the unpasteurized juice stored at 24°C. During storage, the titratable acidity of the carrot juices increased from 0.3-2.8% whereas, the total soluble solids (6-23 °Brix) and pH (3.4-6.3) decreased with few exceptions. Based on sensory report, the pasteurized carrot juice stored at different temperatures was preferable than the unpasteurized juice. Conclusion: Personal and environmental hygiene, pasteurization and low temperature storage of homemade carrot juice are recommended to ensure that the products are good quality and microbiologically safe for human consumption.

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Section: Discussionmentioning

confidence: 99%

Section: Storage Of Carrot Juicementioning

confidence: 99%

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Akpaetok,

Ahaotu,

Maduka

2023

Asian J. Biol. Sci

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“…As the prevalence of diabetes mellitus rises, so does the requirement for snacks to satisfy nutritional needs and manage blood sugar levels. Snack bars with healthful components are available and can be used as an alternative (Ihuoma et al, 2022). Diabetics cannot utilize all sorts of snack bars available in the community as a diversion.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of snackbar canna edulis ker with additional butterfly pea extract as funtional food

Susilo¹,

SULISTYAWATI²,

HAKIKI³

et al. 2023

Food Sci. Technol

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Lifestyle is a subset of secondary human requirements that can shift with the times or a person's desire to alter himself. Consuming unhealthy meals that have a significant impact on blood sugar levels, such as fast food, soft drinks, and other forms of food, is one of the lifestyle modifications. Fiber-rich, low-glycemic-index, sodium-free snack bars for diabetics should be manufactured from natural components. Diabetic snack bars, such as diabetes, have been developed specifically for diabetics. This study aims to make snack bars with low gluten so that they are safe for consumption by everyone, including those who are prone to diabetes mellitus. The study used an Experimental (Posttest Only Design) research design with three treatments of 1 mg, 1.5 mg, and 2 mg of butterfly pea flower extract. Then an analysis of antioxidant activity, protein, fiber content, total sugar, fat carbohirat, texture, and a prganoleptic test was carried out which included color, aroma and taste. Based on the results of the analysis, the results of F1 were obtained as the best formulation.

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Morphological features and productive potential of plants of the genus Vigna Savi. in the conditions of the Right-Bank ForestSteppe of Ukraine

Bondarchuk¹,

Rakhmetov²,

Vergun³

et al. 2022

PVSandP

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Aim. To conduct a comprehensive study of morphological features of the genus Vigna plants, to assess their productive potential depending on the species characteristics under the conditions of introduction in the Right-Bank Forest-Steppe of Ukraine. Methods. The main method of work was a comparative morphological analysis of plants grown from seeds. The research was carried out at the introduction sites and in the laboratory of the Department of Cultural Flora of the M. M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine during 2019–2021. Plants of four species of the genus Vigna: V. radiata (L.) R.Wilczek, V. angularis (Willd.) Ohwi & H.Ohashi, V. mungo (L.) Hepper, V. unguiculata (L.) Walp were the material for the study. We studied the patterns of growth processes and plant development depending on species characteristics. Soil germination of seeds without prior preparation was determined depen ding on species characteristics. Field, laboratory and me thods of analysis of variance and statistical evaluation of average data using Microsoft Excel (2010) were used. Results. It was revealed that the seeds of plants V. radiata, V. angularis, V. mungo, V. unguiculata being introduced in the Right Bank Forest-Steppe of Ukraine were characterized by a high level of sprouting energy (from 64.8% in V. angularis to 78.9% in V. unguiculata ) and germination (from 84.3% in V. radiata to 99.6% in V. angularis), the intensity of growth and development of aboveground and underground organs during the growing season and seed productivity (from 468 g/m2 in V. radiata to 585 g/m2 in V. mungo). This indicates the prospects of their cultivation as a source material for breeding research and the advisability of use in crop production, which will expand the potential of the raw material base in addition to traditional legumes and cereals. Conclusions. The morphological characteristics of seeds, vegetative and reproductive organs of plants of the genus Vigna were studied. Peculiarities of formation of seed productivity, aboveground and underground part of plants during vegetation depending on species specificity in the conditions of introduction in the Right-Bank Forest-Steppe of Ukraine were determined.

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Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

Cited by 3 publications

References 50 publications

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Physicochemical properties of snackbar canna edulis ker with additional butterfly pea extract as funtional food

Morphological features and productive potential of plants of the genus Vigna Savi. in the conditions of the Right-Bank ForestSteppe of Ukraine

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