Research & Reviews : Journal of Food Science & Technology
Volume 9, Issue 2 (2020)
Published
Table of contents
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Production of Fish Feed Using Local Raw Materials
Abstract: In this research, examination of chemical composition of internationally made fish feed such as Coppens and Aqualies was carried out, also local materials such as Guinea corn, millet cassava and groundnut was also considered. From the analysis made in the various samples collected higher element found in the local materials were used formulate the local feed after comparison with the internationally made fish feed. Each local materials millet guinea corn, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 1–12 Read article
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Aluminium in Libyan Cereals and Its Daily Intake Assessment
Abstract: Dietary aluminium intake in Libya was estimated by consuming cereals. Aluminium concentrations of wheat, barley, corn, and rice were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Aluminium content in cereals ranged from 0.62 to 40 mg/kg. The daily dietary aluminium intakes from wheat, barley, corn, and rice were 7.86, 0.56, 0.018 and 0.115 mg/day, respectively, however, for all cereals was 8.56 mg/day. The mean weekly percentages of the provisional tolerable …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 13–17 Read article
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Development of Moringa oleifera Incorporated Fortified Probiotic Curd
Abstract: Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 18–26 Read article
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Determining the Antagonistic Potential of Lactobacilli Isolated from Commercial Curd Samples against the E. coli
Abstract: Curd has always been an important source exhibiting a plethora of Lactobacilli. Lactobacilli are rod-shaped bacteria, capable of producing short-chain fatty acids, lactate, and acetate by carbohydrate fermentation process. A study was done to determine the antimicrobial activity of isolated and identified Lactobacilli bacteria from commercial curd samples against standard strains of E. coli. All the 10 samples were found have lactobacilli strains. The antagonistic activity of these strains was …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 27–30 Read article
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Enhancement of Lycopene Content in Tomato Pulp by the Addition of Tomato Peel Paste—Optimization and Utilization
Abstract: In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is a phytochemical. This paper was focused on the utilization of tomato peel in tomato paste and optimization of the process using Response Surface Methodology (RSM). The levels of skin paste and pulp were taken as independent variables whereas lycopene content and Overall Acceptability (OAA) were taken as responses. Numerical optimization was used to …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 31–37 Read article