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Review the Design of the Solar Dryer for the Dryer of Fruit and Vegetable Dryers
Tariku Workineh Daksa,
Getachew Neme Tolesa
Issue:
Volume 7, Issue 1, June 2023
Pages:
1-11
Received:
26 August 2022
Accepted:
25 September 2022
Published:
17 January 2023
Abstract: Fruits and vegetables are very seasonal and are particularly abundant year-on-year. Preserving these fruits and vegetables can prevent high accusations and can be achieved during the exit period at the cost of pay. Drying out fruits and vegetables is essential for the preservation of food. The technique is done using artificially fossil fuels or placing the fruit and vegetables under the sun. The first method has an expensive and environmentally negative impact, and the second method is entirely dependent on the weather. By contrast, the use of solar dryers is relatively cheap and efficient. Some solar dryers run without electricity or fossil fuels. This paper looks at a variety of solar panels that are widely used today. Active and useless design solar dryers are an environmental influence on solar power (Harness). This plays a crucial role in the solar dryer. They are often easy and relatively cheap to make, often showing efficient and active designs based on low-quality products or the use of compulsory convection. The indirect and direct, design dryers that have shown potential in drying food products in tropical and subtropical countries are reviewed. Such low-cost food drying technologies can be easily introduced in rural areas of developing and developed countries. This technology aims to reduce the quality of production, improve product quality and promote overall sanitation. Therefore, this review should be used to adequately guide individuals by selecting appropriate drying designs for the conditions given to them and later assessing the execution of the system for developing countries such as Ethiopia.
Abstract: Fruits and vegetables are very seasonal and are particularly abundant year-on-year. Preserving these fruits and vegetables can prevent high accusations and can be achieved during the exit period at the cost of pay. Drying out fruits and vegetables is essential for the preservation of food. The technique is done using artificially fossil fuels or pl...
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Nutraceutical and Phytomedicinal Survey of Sclerotium of Pleurotus Tuber-regium (ọsụ)
Austin Ikechukwu Gbasouzor,
Leo Clinton Chukwu
Issue:
Volume 7, Issue 1, June 2023
Pages:
12-19
Received:
23 January 2023
Accepted:
21 February 2023
Published:
3 March 2023
Abstract: Pleurotus tuber-regium is an edible marcofungi found in tropical and subtropical regions of the world and flourishes very well in South-Eastern Nigeria. The sclerotium (ọsụ) and the sporophores (ero) are edible non-poisonous marcofungi. The sclerotium of Pleurotus tuberregium is a compact dark brown mass of hardened fungal mycelium containing food reserves which help the fungi survive environmental extremes and it is viable for 7 years or more after harvest. Sclerotium of Pleurotus tuber-regium has been reported to have remarkable nutritional and medicinal values Nutritional, phytochemical and elemental analyses of sclerotium of Pleurotus tuber-regium have been investigated. The sclerotium was harvested from a decaying Treculia africana (breadfruit) tree. Proximate, phytochemical and GC-FID analyses were performed on the samples. Also, the elemental compositions of the sample was determined using atomic absorption spectrophotometer. The nutritional compositions of the sclerotium were 57.27% of carbohydrate, 6.06% of fiber, 3.50% of protein, 1.24% of fat and 0.57% of ash, with approximately 31.36% of moisture content. The presence of flavonoids (43.14%), tannins (3.23%), saponins (14.28%), alkaloids (8.89%), phenolic (4.39%), steroids (8.79%), organo-oxygen (9.19%) and anti-nutrients (8.12%) were also detected. The major elements identified in the sample were phosphorus (9.278ppm), copper (8.454ppm), magnesium (7.844ppm), zinc (7.565ppm), iron (5.125ppm), calcium (4.996ppm), sodium (4.454ppm), potassium (3.226ppm), and selenium (2.454ppm). The sclerotium is rich in moisture and nutritional constituents with high concentrations of carbohydrate, fiber and protein. Most of the compounds identified in the sample have medicinal prowess and the major elements detected showed that the sclerotium is a good source of essential minerals.
Abstract: Pleurotus tuber-regium is an edible marcofungi found in tropical and subtropical regions of the world and flourishes very well in South-Eastern Nigeria. The sclerotium (ọsụ) and the sporophores (ero) are edible non-poisonous marcofungi. The sclerotium of Pleurotus tuberregium is a compact dark brown mass of hardened fungal mycelium containing food ...
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Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients
Samuel Tunde Olorunsogo,
Bolanle Adenike Adejumo,
Abdulkadir Abubakar
Issue:
Volume 7, Issue 1, June 2023
Pages:
20-43
Received:
7 March 2023
Accepted:
1 April 2023
Published:
10 May 2023
Abstract: Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.
Abstract: Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and mil...
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Formulation, Optimization and Characterization of Dietary Cookies from Blends of Corn, Peanut, Sweet Potato and Soybean
Samuel Tunde Olorunsogo,
Alexander Inalegwu Ochohi
Issue:
Volume 7, Issue 1, June 2023
Pages:
44-67
Received:
23 March 2023
Accepted:
12 April 2023
Published:
10 May 2023
Abstract: Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize, and optimize the formulation and some production processes of dietary cookies from blends of corn, peanut, sweet potato and soybean. A four-component, constrained, randomized, combined, D-optimal mixture-process experimental design; with 34 randomized experimental runs, was employed. The formulation design constraints were: roasted corn flour (20% - 70%), defatted peanut meal (10% - 30%), blanched soybean (10% - 30%), and sweet potato extract/gel (5% - 20%). The four major components comprise 95% of the total mixture. Other minor components of the formulation, which were kept constant throughout the experimentation, were: sugar (1 %), baking powder (0.8 %), baking fat (0.2 %), and water (3 %). The processing parameters investigated were: baking temperature (120°C - 180°C) and baking time (10min – 25min). The formulated dietary cookies were analyzed and evaluated for the proximate properties, physicochemical properties and sensory characteristics using standard procedures. The result of the dietary cookies optimization gave optimal formulated dietary cookie with overall desirability index of 0.531, based on the set optimization goals and individual quality desirability indices. The optimal cookie was obtained from 22.744% roasted corn, 26.589% defatted peanut, 25.666% blanched soybean, 20.0% sweet potato extract/gel, 1380C baking temperature, and 25 minutes baking time. The quality properties of this optimal cookies are 14.071% moisture content, 25.699% crude protein, 4.957% crude fibre, 16.033% fat content, 34.388% carbohydrate, 7.234% ash content, 386.440 Kcal/100g energy value, 381.514 mg/100g potassium, 80.0 mg/100g calcium, 3.789 mg/100g iron, 0.552 mg/100g zinc, 75.088% digestibility, 20.566 D/T spread ratio, 0.657 g/cubic cm bulk density, 1.695g breaking strength, and overall acceptability of 5.96, based on 9-point hedonic scale. The result of the study showed that the formulated dietary cookies was of high quality and that improving nutritional quality of cookies is possible through composite formulation. It is recommended that further study be carried out on formulation of nutritionally improved dietary cookies using other nutritionally rich roots and legumes. Enrichment of cookies with these protein-rich sources will result in cookies with improved nutrient quality that meets the consumer’s dietary needs.
Abstract: Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize, and optimize the formulat...
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Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition
Issue:
Volume 7, Issue 1, June 2023
Pages:
68-72
Received:
2 February 2023
Accepted:
5 May 2023
Published:
29 May 2023
Abstract: The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated concerning their effect on the produce of shelf life of tomatoes under laboratory conditions. These studies were conducted for analysis of total weight losses, disease incidence and severity, firmness, pH value, TSS and TAA green matured tomatoes at 20°C laboratory conditions. In general, after 24 days of the storage period, the pH value of the tomato was high a significant difference within each other treatment, and the total weight losses were relatively different with the low temperature of storage condition. The disease incidence and severity closely occurred on the control with 100±2.5298%. The TSS and TAA DPB, LTPB treatment was found to be superior in retaining maximum TSS, titrable acidity, and ascorbic acid content of tomato fruits even up to the end of the storage period. The firmness measured by the newton of treatment five shows high superiority which recorded carton (743.33N ±60.590) when compared with control (130N ±60.590). The firmness values were decreased in all the samples stored in different conditions and with different packing materials.
Abstract: The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB, and cartons were evaluated conc...
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