Issue infomation - Global Science Books

Food
Abbreviation: Food
Print: ISSN 1749-7140
Frequency and Peer status: Biannual, Peer reviewed
Scope and target readership: Food accepts original papers that apply, at the molecular and microstructural level, to science, engineering,
technology, biochemistry, engineering, practical and applied, to further the improvement of human nutrition. Pure research aimed at
improving technical processes, through raw material processing to food, novel processing methods, automation, quality control and
assurance, microbiological safety issues, advances in preservation and packaging technologies and sensory analysis in order to increase
consumer acceptance and satisfaction are also welcome contributions. Papers may also include aspects on physical properties, quality
assurance, safety, storage, distribution, marketing and use.
Food is designed for professional nutritionists and dieticians, researchers, scholars and regulatory bodies.
Some of the detailed topics in Food may include, among others:
1) Agrochemical effects on foods;
2) Chemistry, analysis, methodology and analysis (development and evaluation, novel techniques, automation or on-line procedures for
process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference
materials);
3) Economic and regulatory policies, their effects on safety and quality assessment, processing and preservation;
4) Manufacture, storage and marketing;
5) Measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples;
6) Microbiology: novel methods of detecting microorganisms in foods (sensory, nutritional and physiological aspects); genetics and
biochemistry of microorganisms that are either used to make foods or that represent safety problems;
7) Pharmacological properties of ingredients (emphasizing content of bioactive ingredients);
8) Physico-chemical properties or changes to products that result in longer preservation, applied to transportation and shelf-life;
9) Preservatives, packaging systems, potential hazards of new formulations;
10) Processing, stability and stabilization, improvement in quality and properties;
11) Regulation of growth and toxin production in both model systems and complex food substrates;
12) Structural changes in molecules during processing and storage;
13) Toxicology and effects on specific organ systems, immune functions, carcinogenesis and teratogenesis;
Although not explicit in the title, research pertaining to drinks and beverages will also be accepted.
Editor-in-Chief
Jaime A. Teixeira da Silva, Kagawa University, Japan
Technical Editor
Kasumi Shima, Japan
Editorial Board and Advisory Panels (Listed alphabetically)
Emmanuel Ohene Afoakwa, University of Ghana, Ghana
Dulce Antunes, University of Algarve, Portugal
Maira Bes-Rastrollo, University of Navarra, Spain
Pedro Bouchon, Pontificia Universidad Católica de Chile, Chile
Sashi Kanta Dash, Orissa University of Agriculture & Technology,
India
Maria Grazia D'Egidio, Research Institute for Cereal Cultivation,
Italy
Moutairou Egounlety, Université d'Abomey-Calavi, Benin
Fatma Mohy El-Din, Purdue University, USA
Hany A. El-Shemy, Southern Illinois University at Carbondale, USA
Manuel Fernandes-Ferreira, Universidade do Minho, Portugal
Robert D. Hancock, Scottish Crop Research Institute, UK
Parigi Ramesh Kumar, Central Food Technological Research Institute,
India
Alberto Edel León, Universidad Nacional de Cordoba, Argentina
Xinxian Li, Aohata Corp., Japan
Sean Liu, Rutgers, The State University of New Jersey, USA
Tezira A. Lore, International Livestock Research Institute, Kenya
Silvia Valtueña Martínez, European Food Safety Authority, Italy
Noureddine Benkeblia, The University of the West Indies, Jamaica
Zuleat Millicent Ofuya, University of Port Harcourt, Nigeria
Philippa C. Ojimelukwe, Michael Okpara University of Agriculture,
Nigeria
P. Ponmurugan, K. S. Rangasamy College of Technology, India
Jamuna Prakash, University of Mysore, India
Sudip K. Rakshit, Asian Institute of Technology, Thailand
Chandi Charan Rath, North Orissa University, India
Alberto Ritieni, University of Naples Federico II, Italy
Sabuj Sahoo, Utkal University, India
Jürgen Schrezenmeir, Federal Research Centre for Nutrition and Food,
Germany
Perumal Siddhuraju, Bharathiar University, India
Mike Sissons, Tamworth Agricultural Institute, Australia
Iryna Smetanska, Institute for Vegetable and Ornamental Crops,
Germany
Klára Szentmihályi, Hungarian Academy of Sciences, Hungary
Rong Tsao, Agriculture & Agri-Food Canada, Canada
Daniel Valero, University Miguel Hernandez, Spain
Supayang P. Voravuthikunchai, Prince of Songkla University,
Thailand
Anand K. Yadav, Fort Valley State University, USA
Nigel Yee, Unitec, New Zealand
Lina Yonekura, National Food and Agricultural Research
Organization, Japan

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Food ©2012 Global Science Books
All rights reserved. No parts of this journal may be reproduced, stored in a retrieval system or transmitted in any form or by
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Cover photos: Top plate (4 photos): (top left) Tissue culture banana plants in the nursery (2 weeks). (top right) Banana
variety trials field plot at the As Perdido farm. (bottom left) Banana nematodes (Radopholos sp.). (bottom right) Pseudostem
infected with Fusarium wilt (Panama disease) (Dilip Nandwani, pp 82-85). Bottom left: Fenugreek (AM-2) Bottom right:
The force deformation characteristics under compression of fenugreek seed as function of time (Meghwal and Goswami, pp
14-21).
Disclaimers: All comments, conclusions, opinions, and recommendations are those of the author(s), and do not necessarily
reflect the views of the publisher, or the Editor(s). GSB does not specifically endorse any product mentioned in any
manuscript, and accepts product descriptions and details to be an integral part of the scientific content.
Printed in Japan on acid-free paper.
Published: December, 2012.

CONTENTS
Chih-Cheng Lin, Lu-Te Chuang, Yuan-Chen Wang, Yan-Hong Tang, Jia-Shang Liao (Taiwan), Boakye Amoako-Atta
(Ghana), Robert H. Glew, Robert S. Glew (USA) Polyphenol and Antioxidant Content of Kigelia africana Leaves from Ghana
Hayam M. Ibrahim (Egypt) Lipid and Color Stability as Affected by Combination of Sodium Ascorbate and α-Tocopherol
Acetate in Minced Buffalo Meat during Refrigerated Storage
Murlidhar Meghwal, T. K. Goswami (India) Effect of Moisture Content on the Physical and Textural Properties of Fenugreek
Seed
Nilanjana S. Baraiya, Neeta B. Gol, T.V. Ramana Rao (India) Influence of Polysaccharide-Based Edible Coatings on the
Shelf Life and Nutritional Quality of Tomato Fruit
Sheida Mohebbi, Younes Mostofi, Zabihollah Zamani (Iran) Influence of Modified Atmosphere Packaging on Quality and
Shelf Life of Cornelian Cherry Fruits
Charles Falang Doumta, Clergé Tchiégang (Cameroon) Standardized Process to Soften African Locus Beans Seeds (Parkia
biglobosa Benth) by a Traditional Method
Tayo Nathaniel Fagbemi, Adebayo Sunday Adeoya, Adebanjo Ayobamidele Badejo (Nigeria) Effect of Sulphiting on the
Physical and Functional Properties of Acetylated Cassava (Manihot esculenta) Starch
Flora E. Olaifa, Ibironke A. Ajayi, Victor O. Taiwo, Olusola S. Bello (Nigeria) Growth Response and Nutrient Utilization of
Clarias gariepinus on Feeds Supplemented with African Oil Bean (Pentaclethra macrophylla Benth) Seed Residues
Abiodun Aderoju Adeola, Ogugua Charles Aworh (Nigeria) A Comparative Evaluation of the Chemical Properties of Wild
Tamarind (Tamarindus indica L.) Fruits in Nigeria
Jean-Paul K. M. Bouatenin, Theodore N. Djeni, Solange Aka, Kouakou Brou, K. M. Dje (Côte D’Ivoire) The Contribution
of Microorganisms to the Fermentation of Cassava Dough during Attiéké Processing in Côte d’Ivoire
Marina Christelle Nanouman Assohoun, Théodore N’Dédé Djéni, Florent Kouadio N’Guessan, Marina Koussemon (Côte
D’Ivoire) Preliminary Study on Antimicrobial Properties of Lactic Acid Bacteria Involved in the Fermentation of Corn Dough
during Doklu Processing in Côte D’Ivoire
Rose Koffi-Nevry, Séraphin Affou Wognin, Sébastien Koffi Ouffoué (Côte D’Ivoire) Assessment of Health Risk Factors
Associated with Conditions of Lettuce (Lactuca sativa) Sale in Abidjan (Côte d’Ivoire) Markets
Modupe O. Dawodu, Godwin O. Olutona, Funmilola Ajani, O. A. Bello-Olusoji (Nigeria) Determination of Mineral Trace
Element and Proximate Analysis of Fish Feed
Dilip Nandwani (USA) Field Evaluation of Tissue-Cultured Banana in the Northern Mariana Islands
Caleb Adewale Otunla, Olufunmilayo Omowumi Idowu (Nigeria) Comparative Study of the Growth and Yield of Pleurotus
florida (Oyster Mushroom) on Some Tropical Trees
Bal Vipan Chander Mahajan, Wasakha Singh Dhillon, Jatinder Kumar, Karanbir Singh Gill (India) Evaluation of
Different Packaging Films on Shelf Life and Quality of Bell Pepper (Capsicum annuum L.)
Iyabo Bosede Adeoye, Olubunmi Lawrence Balogun (Nigeria) Consumer Preference for Watermelon Varieties in Urban
Environment of Ibadan Metropolis, Oyo State, Nigeria
Enongene Kevin Enongene, Nkwatoh Athanasius Fuashi, Doumta Charles Falang (Cameroon) Nutritional Value of One
major Non-Timber Forest Product: Irvingia gabonensis Seeds from the South West Region of Cameroon
Noorzaliza Razali (Malaysia), Aly Farag El Sheikha (Malaysia/Egypt), Shuhaimi Mustafa, Aida Firdaus Muhammad
Nurul Azmi, Mehrnoush Amid, Mohd Yazid Abd Manap (Malaysia) Chemical and Nutritional Composition of Coleus
tuberosus (Ubi Kemili) Tubers from Malaysia: Preliminary Studies
Marc Nwosu Ogbuagu (Nigeria) Amino Acid Composition of a Species of Whelk (Buccinum inclytum) Meat Protein
1
6
14
22
28
33
38
44
49
58
65
71
76
82
86
90
93
97
100
105

Chih-Cheng Lin, Lu-Te Chuang, Yuan-Chen Wang, Yan-Hong Tang, Jia-Shang Liao (Taiwan), Boakye Amoako-Atta
(Ghana), Robert H. Glew, Robert S. Glew (USA) Polyphenol and Antioxidant Content of Kigelia africana Leaves from Ghana
(pp 1-5)
ABSTRACT
Original Research Paper: In this study we investigate the polyphenol and antioxidant content of Kigelia africana leaves from
Ghana, West Africa. K. africana is a semi-deciduous tree that grows wild and its leaves and fruit are used as food and medicine
by local residents. The aims of this study are to compare the content and tentatively identify the major polyphenols in
methanolic (aq.) versus aqueous extracts of K. africana leaf and the antioxidant activity of these extracts. The polyphenol
content of the methanolic (aq.) (20/80, v/v) extract of Kigelia was 1.3-fold greater than that of the aqueous extract and 2-fold
greater than that of the methanolic (aq.) extract (80%) of spinach, Chinese cabbage or lettuce. According to the results of the
2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, the methanolic (aq.) extract of K. africana leaves contained
6-fold more antioxidant activity than similar extracts of spinach, cabbage or lettuce. Of these four green leafy vegetables, the
methanolic (aq.) extract of K. africana was the most potent in reducing NO production by LPS-stimulated macrophages (RAW
264.7) in culture. HPLC analysis showed that the dominant phenolic compounds in K. africana leaf were ellagic acid and caffeic
acid (491 and 70 mg/100 g dry weight, respectively). In conclusion, this study demonstrates that the leaves of K. africana
contain large amounts of polyphenolic compounds and antioxidants. These findings provide a basis for encouraging efforts to
conserve this endangered species and promote further studies on its potential nutritional benefits to populations in sub-Saharan
Africa.
Hayam M. Ibrahim (Egypt) Lipid and Color Stability as Affected by Combination of Sodium Ascorbate and α-Tocopherol
Acetate in Minced Buffalo Meat during Refrigerated Storage (pp 6-13)
ABSTRACT
Original Research Paper: The target of this study was to evaluate the inhibition of oxidative changes of minced buffalo meat
during refrigerated storage at 4°C for 6 days by adding a combination of vitamin C and E salts at two different blend levels on
lipid and color stability as well as some other quality parameters. A significant difference was observed between the percentage
antioxidant activity as a result of these suggested additions. The minced buffalo meat sample B blended with 600-mg/l sodium
ascorbate + 5 mg/l α-tocopherol acetate exhibited higher antioxidant activity (P < 0.05) than sample A blended with 400 mg/l
sodium ascorbate + 10 mg/l α-tocopherol acetate during the storage period. Both the suggested blend levels, especially in
sample B, can help to minimizing TBARS and met-myoglobin accumulation during the storage period. Also, the same sample at
the end of the storage period had higher redness (a*) color values, more acceptable visual color, moderately pleasant odor
score and lower cooking loss compared to other samples. Thus, a combination of 600 mg/l sodium ascorbate + 5 mg/l
α-tocopherol acetate could be utilized effectively for enhancing the shelf life of minced buffalo meat.
Murlidhar Meghwal, T. K. Goswami (India) Effect of Moisture Content on the Physical and Textural Properties of Fenugreek
Seed (pp 14-21)
ABSTRACT
Original Research Paper: The fenugreek seed (Trigonella foenum-graecum) exhibits marked unpredictability in major
engineering properties (physical properties) owing to its varying moisture content (mc). Hence, fenugreek seeds were evaluated
for changes in various physical properties viz. seed geometry (length, width, thickness and equivalent diameter), sphericity,
roundness, specific surface area, surface area, seed volume, 1000-seed-mass, densities (true and bulk), porosity, angle of
repose, specific gravity, coefficient of static friction on different surfaces, terminal velocity, aspect ratio as a function of mc.
Some of the textural properties such as hardness, fracturability, cohesiveness and gumminess were also measured. The mc of
the seeds was varied from 7.6-20.0% on dry weight basis (db). The physical dimensions i.e., seed length, width, thickness,
equivalent diameter, sphericity, volume, seed roundness, specific gravity, surface area, true density, porosity, 1000 seed mass,
angle of repose increased with increase in mc, while reverse was true for specific surface area and aspect ratio. Positive linear
relationship was observed between terminal velocity and mc. Textural characteristics viz., seed hardness, fracturability and
gumminess showed a declining trend with increasing mc, whereas cohesiveness increased with increase in the mc.
Nilanjana S. Baraiya, Neeta B. Gol, T.V. Ramana Rao (India) Influence of Polysaccharide-Based Edible Coatings on the Shelf
Life and Nutritional Quality of Tomato Fruit (pp 22-27)

ABSTRACT
Original Research Paper: The efficiency of polysaccharide-based edible coatings with regards to shelf life and nutritional
quality of fresh tomato fruit has been evaluated. The tomatoes selected for the present study were treated with one of several
coatings, carrageenan (0.5% and 0.3%), carrageenan + cinnamon oil (0.3% + 0.25%), carboxy methylcellulose (CMC) (1% and
0.5%), CMC + cinnamon oil (0.5% + 0.25%) for 2 min and stored at 25 ± 5°C and 60 ± 5% relative humidity. Physico-chemical
and biochemical analyses revealed a significant decrease in the incidence of decay, weight loss, and delay in the change in
colour, pH and titratable acidity of coated tomatoes relative to uncoated fruit. Coatings maintained the textural quality and
antioxidant level of tomato fruit during the storage period. The shelf life of coated tomatoes could be extended by 12 days more
than uncoated fruit. The results of this study show that edible coatings have the potential to control decaying incidence, extend
the storage life and maintain valuable characteristics by delaying ripening and senescence processes in tomatoes.
Sheida Mohebbi, Younes Mostofi, Zabihollah Zamani (Iran) Influence of Modified Atmosphere Packaging on Quality and
Shelf Life of Cornelian Cherry Fruits (pp 28-32)
ABSTRACT
Original Research Paper: Cornelian cherries were stored in two types of polymeric film (polypropylene and low density
polyethylene) at 1°C and 90-95% relative humidity for 35 days. Unpackaged cornelian cherries were used as a control.
Samples were taken initially and at 7-day intervals during storage and quality parameters were measured. The results showed
that MAP could retain their weight and acceptable visual quality throughout the experiment, while the unpackaged fruits lost
over 35% of their weight at the end of storage period and consequently their visual quality. Storage in MAP could retard soluble
solid contents, titrable acidity, ascorbic acid, anthocyanin index decrease and pH increase during the storage time, than if kept
in air in open containers. Furthermore, it also could significantly delay total phenolics accumulation and POD activity increase
and led to better surface color preservation than the control. During the maintenance period no symptoms of decay was
observed.
Charles Falang Doumta, Clergé Tchiégang (Cameroon) Standardized Process to Soften African Locus Beans Seeds (Parkia
biglobosa Benth) by a Traditional Method (pp 33-37)
ABSTRACT
Original Research Paper: Daddawa is a traditional condiment obtained by cooking and fermentation of African locust bean
(Parkia biglobosa Benth) seeds. The cooking process is very long (12-48 h), very difficult and time consuming. Putting in place
a rapid and standard method of cooking by study the softening parameters (soaking time, amount of dalang, introduction time of
dalang in cooking liquid) at 96°C would allow for its production. To evaluate the specific softening time, studies of some
softening parameters were performed. From these studies, it was noted that the soaking step positively influenced the softening
of seeds. Soaking the seeds for more than 48 h did not influence the percentage of dehulled seeds. These percentages were
51.25 ± 2.00% for unsoaked seeds and 90.00 ± 2.00% after soaking for 120 h. Dalang at 0.75% (w/w), introduced after 60 min
of cooking, facilitates the softening and reduces the cooking time. Maximum dehulling (100%) was possible after 3 h. In this
case, a standardized process of softening is possible by soaking for 48 h, using 0.75% dalang and introducing it after 60 min of
cooking. These specific parameters reduced the softening time to 3 h.
Tayo Nathaniel Fagbemi, Adebayo Sunday Adeoya, Adebanjo Ayobamidele Badejo (Nigeria) Effect of Sulphiting on the
Physical and Functional Properties of Acetylated Cassava (Manihot esculenta) Starch (pp 38-43)
ABSTRACT
Original Research Paper: Native cassava starches from a mixed cultivar and clone TMS 30572 were sulphited using a graded
amount of sodium sulphite (Na 2SO 3) to obtain 0-5000 mg SO 2/kg starch. The differently sulphited starches were acetylated with
41 mL of acetic anhydride using 3% NaOH as catalyst, washed, centrifuged and dried at 30°C. The degree of acetylation of the
starches was determined. The physical (bulk density, sedimentation, whiteness, and water and oil absorption capacities) and
functional properties (swelling power, solubility, viscosity, paste clarity and freeze-thaw stability) of the starches were also
determined. Sulphiting inhibited acetylation. There was a negative correlation between the level of sulphiting and degree of
acetylation for TMS30572 and a mixed cultivar. The yield of the sulphited starches ranged between 94-97% and 89-96% for
TMS 30572 and the mixed cassava cultivar, respectively. Optimum yield was 152 and 1250 mg SO 2/kg starch for TMS 30572

and the mixed cultivar, respectively. Sulphiting improved the whiteness of the starches but reduced some of the important
functional properties. The whiteness ranged between 93.6-96.6% and 89.1-93.5% for TMS 30572 and mixed cultivar starches,
respectively. At low concentrations of less than 75 mg SO 2, cassava starches showed improved paste clarity while sulphiting at
concentrations higher than 75 mg SO 2/kg starch reduced paste clarity. Sulphited cassava starches did not freeze until the fourth
freeze-thaw cycle and exuded high water content at the fifth freeze-thaw cycle. Sulphiting of acetylated cassava starch is not
encouraged in food ingredients when swelling and freeze-thaw stability is required.
Flora E. Olaifa, Ibironke A. Ajayi, Victor O. Taiwo, Olusola S. Bello (Nigeria) Growth Response and Nutrient Utilization of
Clarias gariepinus on Feeds Supplemented with African Oil Bean (Pentaclethra macrophylla Benth) Seed Residues (pp 44-48)
ABSTRACT
Original Research Paper: An 8-week feeding trial was conducted in circular plastic tanks (50 × 34 × 27 cm 3 ) to assess the
performance of Clarias gariepinus juveniles on feeds supplemented with Pentaclethra macrophylla seed residue. Five diets
were formulated at 35% crude protein content with 0, 15.58, 31.16, 46.74 and 62.32% P. macrophylla seed residue as partial
replacement for soybean meal. Each treatment was replicated thrice with 15 fish per replicate (mean initial body weight and
standard length 8.32 ± 0.06 g and 12.01 ± 0.01 cm, respectively). Fish were fed twice daily at 3% of body weight Changes in
body weights were recorded weekly. Fish on control diet performed better than those on P. macrophylla seed residue-containing
diets though no significant differences were observed between the proximate composition of all experimental diets and the
control. Significant (P < 0.05) increases were observed in the packed cell volume, haemoglobin, white blood cells, mean
corpuscular volume, platelets, Mean corpuscular haemoglobin, lymphocytes, heterocytes and eosinophylls during the
experiment and between diets. The histology of the liver, kidney, brain, small intestine, gill and heart of fish on all treatments
were also recorded. It was concluded that further studies should be carried out to further process P. macrophylla seed residues
for inclusion in fish diets.
Abiodun Aderoju Adeola, Ogugua Charles Aworh (Nigeria) A Comparative Evaluation of the Chemical Properties of Wild
Tamarind (Tamarindus indica L.) Fruits in Nigeria (pp 49-57)
ABSTRACT
Original Research Paper: A comparative study was carried out to evaluate the chemical properties of mature wild tamarind
fruits in Nigeria. Samples of the fruits were collected from 19 major towns in the savannah vegetation of Nigeria. Fruit pulp was
hand-scraped from the seeds and separated from other non-pulp materials. Proximate composition, physicochemical properties,
ascorbic acid and mineral composition, total carotenoids and antinutritional factors of mature tamarind fruit pulp were analysed.
Proximate and mineral compositions were expressed as g/100 g fresh weight (FW) of the fruit pulp, the ascorbic acid and total
carotenoids as mg/100 g FW and µg/100 g FW, respectively; the colour as optical density at a wavelength of 325 nm and total
acidity as tartaric acid. Moisture content of the mature fruits ranged between 16.8 and 36.2%. The crude protein, crude fat, ash
and total crude carbohydrate of the mature tamarind fruit pulp ranged from 3.5 to 7.4, 3.5 to 7.4, 3.0 to 6.9 and 52.0 to 62.7,
respectively. The ascorbic acid, colour and soluble solids varied between 3.7 and 11.3, 0.30 and 1.42, and 5.2 and 6.4 °Brix,
respectively. The mature tamarind fruits were high in acid (pH 2.3-3.3) but low in total carotenoids, antinutrients and
micronutrients. Calcium and sodium were the most abundant macro- and micro-nutrients. Tamarind fruits are good sources of
nutrients and could be effectively employed in combating food insecurity in developing sub-Saharan countries where tamarind
fruits grow.
Jean-Paul K. M. Bouatenin, Theodore N. Djeni, Solange Aka, Kouakou Brou, K. M. Dje (Côte D’Ivoire) The Contribution of
Microorganisms to the Fermentation of Cassava Dough during Attiéké Processing in Côte d’Ivoire (pp 58-64)
ABSTRACT
Original Research Paper: Biochemical properties of fermentative microorganisms of attiéké traditional starters were evaluated
in vitro for highlighting the contribution of each of them in cassava dough fermentation and selection of potential starter strains.
A total of 345 isolates from three types of inocula (Adjoukrou, Alladjan and Ebrié) were screening for their abilities to produce
α-amylase, β-glucosidase, pectinases and their acidification rate. Lactic acid bacteria (LAB) and at a lesser extent Bacillus sp.
have been recognized as high acidifying microorganisms. Yeasts isolates were most involved in α-amylase (47.56%) production.
But, LAB were the most involved in the detoxication of cassava by the high rate of isolates producing β-glucosidase (34.66%),
while Bacillus sp showed high pectinases producing isolates (43.75%). A proportion of 7 to 10% of moulds contributes to the

production of α amylase, linamarase and pectinase. A total of 42 strains with one or more desirable biochemical properties were
pre-selected for the development as starter cultures for attiéké production.
Marina Christelle Nanouman Assohoun, Théodore N’Dédé Djéni, Florent Kouadio N’Guessan, Marina Koussemon
(Côte D’Ivoire) Preliminary Study on Antimicrobial Properties of Lactic Acid Bacteria Involved in the Fermentation of Corn
Dough during Doklu Processing in Côte D’Ivoire (pp 65-70)
ABSTRACT
Original Research Paper: This study aimed to assess the antimicrobial activities of lactic acid bacteria (LAB) isolated from
corn dough for doklu production during spontaneous fermentation. Fermentation was conducted for 10 days by mixing corn
dough with water at room temperature and biochemical analysis and LAB isolation was performed every 2 days. LAB isolated
were then tested for potential antimicrobial activity. Biochemical analyses revealed the presence of 3 main organic acids in corn
dough: tartaric acid, oxalic acid and lactic acid. Moreover, pH decreased while titratable acidity increased. Corn dough contains
a diversity of LAB including homo- and heterofermentatives. From the 109 isolates, 83.33% showed the ability to inhibit the
growth of a pathogen bacterium, Staphylococcus aureus ATCC 25915 with diameters of inhibition ranging from 10.4 ± 0.55 mm
to 16 mm. Twenty six of these positive LAB produced inhibitory substances which could be bacteriocins with a large spectrum of
action against several human pathogens.
Rose Koffi-Nevry, Séraphin Affou Wognin, Sébastien Koffi Ouffoué (Côte D’Ivoire) Assessment of Health Risk Factors
Associated with Conditions of Lettuce (Lactuca sativa) Sale in Abidjan (Côte d’Ivoire) Markets (pp 71-75)
ABSTRACT
Original Research Paper: This study was conducted to identify the different risk factors related to conditions of sale of
vegetables and the general sales environment. The marketing of lettuce is generally an activity assigned to women (100%)
between the ages of 15 and 35 (76.4%) although 48.7% do not have any formal education. The highest percentage of sales
was realized by the women from Adjamé (56.7%), followed by those of Port Bouet (51.5%) and Koumassi (46.5%). Marcory
women sold less lettuce (14.8%) but more of other vegetables (43.8%). The immediate surroundings of sales points are real
sources of contamination (garbage, public toilets, open channels, etc.). In Adjamé, 58.5% of the vegetables are exposed to
garbage, followed by Plateau (50%). In Abobo (17.1%) and Port Bouet (15%), vegetables are sold close to public toilets. The
majority (52.4 to 89.5%) of the traders do not protect lettuce during marketing. Vegetables were most of the time exposed to air,
sold in stalls or in plastic bags, sometimes not displayed in baskets and exposed directly to the floor without any protection
(71%). After marketing, 58% of the women conserved the unsold lettuce during the day at the stalls used to sell it. In Attécoubé,
100% of the unsold lettuce is kept at the market, in Adjamé, 16.07% of the unsold lettuce is stored at home while in Treichville,
40% of the vegetables are stored in a cold room. The site of sales and the risks of exposure to vegetables during the selling
period are potential risk factors for microbial contamination of food. Improper handling and hygiene might lead to the
contamination of fresh lettuce which can eventually affect the health of and pose serious health hazards to consumers.
Modupe O. Dawodu, Godwin O. Olutona, Funmilola Ajani, O. A. Bello-Olusoji (Nigeria) Determination of Mineral Trace
Element and Proximate Analysis of Fish Feed (pp 76-81)
ABSTRACT
Original Research Paper: Quality control in the feed industry does not only involve the verification of quality, standards
established for each feed ingredient as it is received unto storage in the mill, but also involves the close monitoring of the quality
of the ingredients through the period of storage prior to usage and during its processing. Quality control continues as
ingredients emerge during the mixing process and as they finally go into storage as compound feed. Hence, proximate
composition of four different directories’ fish feed formulation were examined. The results obtained from the feed samples
analyzed showed that the mean values (%) range of crude protein was 57.29 ± 0.19 to 62.61± 0.13; moisture content (5.12 ±
0.06 to 8.26 ± 0.06); crude fat (10.92 ± 0.14 to 13.07 ± 0.04); carbohydrate (32.72 ± 0.17 to 36.16 ± 0.14); crude fibre (0.45 ±
0.08 to 0.65 ± 0.02); ash content (5.91 ± 0.13 to 7.31 ± 0.06); and energy (0.54 ± 0.04 to 0.57 ± 0.03 KJ/g). The mean values
(µg g -1 ) of mineral nutrients analyzed ranged were Zn (9.64 ± 0.06 to 15.05 ± 0.06), Fe (6.01 ± 0.04 to 19.02 ± 0.03), Mn (2.57 ±
0.17 to 7.80 ± 0.06), Cu (4.92 ± 0.11 to 10.10 ± 0.08) and P (1.41 ± 0.004 to 3.10 ± 0.08). The percentage of crude protein in
each feed formulation was comparatively equal to the same dietary formulations in the literature.

Dilip Nandwani (USA) Field Evaluation of Tissue-Cultured Banana in the Northern Mariana Islands (pp 82-85)
ABSTRACT
Original Research Paper: Bananas are widely grown in the Commonwealth of the Northern Mariana Islands and are an
important food crop for domestic consumption. The objective of the present study was to evaluate new varieties of banana
(tissue-cultured) in the local soil and climatic conditions of the Commonwealth. The study was conducted during 2007 to 2010
seasons at the Northern Marianas College-Cooperative Research, Extension and Education Services experimental farm in As
Perido, Saipan. The number of suckers/mat, plant height, bunch weight, number of hands/bunch, stem diameter, color, and
maturity were determined. Mean suckering rate/mat ranged from 4.0 to 6.6 during the initial harvesting cycle. ‘Robusta’, ‘Dwarf
French Plantain’ and ‘FHIA17’ varieties were recorded as dwarf (180 cm tall) and ‘Saba’, ‘Daru’, ‘Yawa2’ were the tallest
varieties (360 cm). ‘High Noon’ observed the longest cycling time (15.7 months) compared to ‘Pesang ceylon’ (12.5 months).
Bunch weight was varied considerably with accession, ranging from 7 kg for ‘Pesang ceylon’ to 25 kg for ‘Robusta’. Girth or
stem diameter of the pseudostem was also significantly different among varieties. ‘Daru’, ‘Yawa2’ and ‘Saba’ demonstrated the
largest diameter, 90.2, 90.0 and 89.0 cm, respectively. ‘Yawa2’ produced a high number of fruits (fingers), 142/bunch. The
susceptibility of the varieties to yellow or black Sigatoka and Panama (Fusarium wilt) diseases was assessed based on visual
evaluation of disease severity. Results indicate that all introduced varieties, cooking or dessert, performed well under the soil
and climatic conditions of the CNMI.
Caleb Adewale Otunla, Olufunmilayo Omowumi Idowu (Nigeria) Comparative Study of the Growth and Yield of Pleurotus
florida (Oyster Mushroom) on Some Tropical Trees (pp 86-89)
ABSTRACT
Original Research Paper: Chopped stems of four tropical trees namely mango (Mangifera indica), neem (Azadirachta indica),
acacia (Acacia species) and coconut (Cocos nucifera) with their mixed bed, as the fifth, were evaluated as substrates for the
cultivation of Pleurotus florida, an edible mushroom. Observations were made for the growth and yield parameters of the
mushroom namely; number of fruits (NF), fruit weight (FW), width of pileus, length of stipe, biological efficiency (BE) and
production efficiency (PE), mycelia extension, days to full colonization, days to initiation and extension per day. The results
obtained from this study indicated that the fruit weight (FW) of P. florida (80 g) was highest when cultivated on chopped mango
stem. The same trend was observed in BE (46%) and PE (17%). Chopped coconut stem produced the least FW (48 g) and
length of stipe (4 cm). Its BE (27%) and PE (11%) were also the least. However, the highest width of pileus (12 cm) was
produced by coconut while chopped acacia stem (6 cm) produced the least. The highest mycelia extension (11 cm) was
obtained from coconut while the least was from mango. The results obtained indicated that the stem of mango is a suitable
substrate for the cultivation of P. florida (Oyster mushroom).
Bal Vipan Chander Mahajan, Wasakha Singh Dhillon, Jatinder Kumar, Karanbir Singh Gill (India) Evaluation of Different
Packaging Films on Shelf Life and Quality of Bell Pepper (Capsicum annuum L.) (pp 90-92)
ABSTRACT
Short Communication: Bell pepper (Capsicum annuum L.) is a highly perishable vegetable and needs appropriate handling
and adequate care to maintain shelf-life and quality. In the present investigations, the post-harvest shelf life of bell pepper was
evaluated using shrink film, cling film, low density polyethylene (LDPE) film and high density polyethylene (HDPE) film followed
by storage at 8-10°C and 90-95% relative humidity. Data on weight loss, firmness, chlorophyll, ascorbic acid and sensory
quality were recorded periodically. Shrink film proved to be the best packaging film in maintaining quality up to 20 days storage
as indicated by minimum weight loss (1.28%); highest fruit firmness (1370 g force), highest retention of chlorophyll (0.062 mg%)
and ascorbic acid (15.92 mg%). On the other hand, control fruit (unpacked) maintained marketable quality only up to 10 days.
Shrink film packed bell pepper registered almost double the shelf-life compared to unpacked fruit.
Iyabo Bosede Adeoye, Olubunmi Lawrence Balogun (Nigeria) Consumer Preference for Watermelon Varieties in Urban
Environment of Ibadan Metropolis, Oyo State, Nigeria (pp 93-96)
ABSTRACT
Short Communication: Watermelon (Citrillus lanatus (Thum.) Matsum and Nakai)) is becoming very popular among residents
in Nigerian cities due its taste, flavor and attractive color. One of its constituent, lycopene, an antioxidant, is known to prevent

degenerative diseases such as cancer. Horticultural marketing in Nigeria is becoming sophisticated. Thus, it is therefore
important to produce and market varieties of preference. The study examined consumer preference for three watermelon
varieties (‘Sugar baby’, ‘Kaolack’ and ‘Charlton gray’) in an urban environment of Ibadan, Oyo state. Primary data was collected
from respondents from three randomly selected local government areas in Ibadan Metropolis, Oyo State. Data were collected
from 101 randomly selected consumers of watermelon using a multistage sampling technique. The data were analyzed using
descriptive and Probit regression techniques. The results revealed that 63.4% of the respondents were females and that the
majority was less than 30 years of age (34.65%). Most respondents had a tertiary level of education (80.85%) and were married
(69.15%). Although the result of the analysis indicated that there was little difference in the preference scores of ‘Kaolack’ and
‘Sugar Baby’, ‘Kaolack’ has a slight higher percentage of 49%, ‘Sugar baby’ had 48% while ‘Charlton gray’ was preferred by
only 3% of the respondents. The result also revealed that most of the respondents preferred whole (81.3%), medium-sized
(65.9%) watermelon to sliced fruits. 29.4% of respondents purchase watermelon once a week. The result of factors influencing
consumer preference for watermelon showed that age, household size and number of children in the household (P < 0.05) were
important determinants of respondents’ preference for watermelon. Research efforts should be concentrated on the
development of medium-sized fruits of ‘Kaolack’ and ‘Sugar baby’.
Enongene Kevin Enongene, Nkwatoh Athanasius Fuashi, Doumta Charles Falang (Cameroon) Nutritional Value of One
major Non-Timber Forest Product: Irvingia gabonensis Seeds from the South West Region of Cameroon (pp 97-99)
ABSTRACT
Short Communication: The forest besides timber contains many useful goods and services of both subsistence and
commercial values, known as non-timber forest products (NTFPs). These NTFPs sustain rural people and rural economies.
NFFPs include all forest goods and services, excluding commercial timber. In this context, the part of Irvingia gabonensis on the
NTFP market, are the seeds from the fruits of a tall and large deciduous forest tree from the family Irvingiaceae. The seeds are
used in the preparation of diverse dishes. Despite this product’s enormous support to the traditional Cameroon dishes, the
nutritional value of these products has not been well investigated in the study area. In a struggle to step up investigations on
these products, a study on the nutritive value of I. gabonensis from three different locations in the South West Region of
Cameroon was carried out. The study made use of laboratory analyses. The following values were obtained for the three seeds;
dry matter (DM; 92.58 ± 0.29 - 95.35 ± 0.17%), ash (5.43 ± 0.90 - 9.29 ± 0.95 g/100 g DM), lipids (55.02 ± 0.76 - 67.49 ± 0.03
g/100 g DM), crude proteins (7.98 ± 0.24 - 8.69 ± 0.26 g/100 g DM), carbohydrates (3.18 ± 0.20 - 10.60 ± 0.96 g/100 g DM),
fibre (5.94 ± 0.07 - 11.64 ± 0.09 g/100 g DM), iron (0.26 ± 0.01 - 0.94 ± 0.04 mg/100 g DM) and vitamin A (499.73 ± 0.17 -
502.21 ± 0.29 µg/100 g DM). The nutritional value of the seeds depends on their location of origin. The high lipids content of the
seeds implies the seeds can be considered as a good source of lipids.
Noorzaliza Razali (Malaysia), Aly Farag El Sheikha (Malaysia/Egypt), Shuhaimi Mustafa, Aida Firdaus Muhammad Nurul
Azmi, Mehrnoush Amid, Mohd Yazid Abd Manap (Malaysia) Chemical and Nutritional Composition of Coleus tuberosus (Ubi
Kemili) Tubers from Malaysia: Preliminary Studies (pp 100-104)
ABSTRACT
Research Note: Coleus tuberosus is a tuber vegetable of the Lamiceae family, consisting of about 200 different species which
include ornamental, medicinal plants and plants with edible tubers. This paper reports the chemical and nutritional composition
of coleus potato. This study focused on the two parts of the tubers; peel and flesh. The flesh analyses resulted in 4.13%
moisture, 5.73 g crude protein, 0.20 g fat, 85.67 g total carbohydrates, 4.27 g ash, minerals (potassium 1136.08 mg, calcium
16.06 mg, and magnesium 74.23 mg, iron 1.33 mg) and β-carotene 54.07 μg/100 g of dry weight. While the peel analyses
resulted in 8.27% moisture, 8.73 g crude protein, 0.37 g fat, 68.60 g total carbohydrates, 14.03 g ash, minerals (potassium
3025.75, calcium 257.47 mg, and magnesium 70.03 mg, iron 49.76 mg/100 g dw) and β-carotene 661.87 μg/100 g dw. Amino
acids and sugar contents were analyzed and indentified in both of flesh and peel of coleus potato. In general, coleus potato
could be considered as one of the good sources of minerals especially (potassium, calcium, magnesium and iron) and
β-carotene. To the best of our knowledge, this is the first study reporting the chemical composition of C. tuberosus. The data
obtained will present the important indication of the potentially nutraceutical of coleus potato as one of the cheaper sources of
nutrients.
Marc Nwosu Ogbuagu (Nigeria) Amino Acid Composition of a Species of Whelk (Buccinum inclytum) Meat Protein (pp
105-107)

ABSTRACT
Research Note: The amino acid composition of a species of whelk (Buccinum inclytum) meat protein has been determined.
The result revealed a total of 17 amino acids (excluding tryptophan) with glutamic acid (13.11 g/100 g protein) and aspartic acid
(8.98 g/100 g protein) as the predominant amino acids. The amino acids have a total value of 78.61 g/100 g protein. The
essential amino acids make up 38.53 g/100 g protein of the total amino acids (excluding tryptophan). This value represents
49.01% of the total amino acid composition of the whelk meat sample. The whelk has high values of lysine (5.61 g/100 g
protein), leucine (7.60 g/100 g protein), arginine (5.62 g/100 g protein) and an appreciable value of 4.90 g/100 g protein for
phenylalanine. The values of methionine+cystine (3.27%), leucine (7.66%), valine (3.95%), isoleucine (3.31%) and
phenylalanine + tyrosine (7.80%) scored higher than their respective FAO/WHO/UNU (1991) reference standards. Whelk meat
can serve as a good source of essential amino acids to consumers.