The quest for a food secure and safe world has led to continuous effort toward improvements of global food and health systems. While the developed countries seem to have these systems stabilized, some parts of the world still face enormous challenges. Yam (Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income. Additionally, yam has non-nutritional components called bioactive compounds, which offer numerous health benefits ranging from prevention to treatment of degenerative diseases. Pharmaceutical application of diosgenin and dioscorin, among other compounds isolated from yam, has shown more prospects recently. Despite the benefits embedded in yam, reports on the nutritional and therapeutic potentials of yam have been fragmented and the diversity within the genus has led to much confusion. An overview of the nutritional and health importance of yam will harness the crop to meet its potential towards combating hunger and malnutrition, while improving global health. This review makes a conscious attempt to provide an overview regarding the nutritional, bioactive compositions and therapeutic potentials of yam diversity. Insights on how to increase its utilization for a greater impact are elucidated.

https://www.mdpi.com/2304-8158/9/9/1304/pdf

The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials

Laboratory Manual of Microbiology for Nurses

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

Effects of Chemical and Natural Additives on Cucumber Juice's Quality, Shelf Life, and Safety.

Cherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances. In this study, an ethanolic extract of propolis (EEP) was obtained, and its chemical composition was analyzed using high-performance liquid chromatography with diode array detector (HPLC-DAD), and minimum inhibitory concentration (MIC) and the minimum bactericidal/fungicidal concentration (MBC/MFC) were determined using the serial microdilution method. The antimicrobial activity of 5 and 10% EEP and pullulan films containing EEP (5 and 10%) against Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157, Penicillium chrysogenum, Fusarium solani, and Botrytis cinerea were compared. The influence of a pullulan coating containing EEP (5 and 10%) on reducing the number of bacteria and molds, physicochemical properties (weight loss (WL), total soluble solids (TSS), titratable acidity (TA), maturity index, pH, and color), and sensory properties (color and brightness of skin, aroma, flavor, overall quality, and general preference) of cherry tomatoes during refrigerated storage was evaluated. Pullulan films with EEP inhibited the growth of microorganisms on cherry tomatoes. These coatings did not affect the TSS and pH values of tomatoes, but a slight decrease in TA and WL was observed. Cherry tomatoes coated with pullulan coatings containing EEP did not show any adverse changes in their sensory properties. It was found that the addition of EEP to the pullulan coatings enriched them with antimicrobial properties and enhanced their action while reducing the WL and maturation time of cherry tomatoes.

/pdf/prolonging-the-shelf-life-of-cherry-tomatoes-by-pullulan-3gcjqvoedl.pdf

Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage

Published April 1936. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

/pdf/preservation-of-fruits-and-vegetables-by-freezing-5edc84ah8t.pdf

Preservation of fruits and vegetables by freezing

Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.

Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

The mirage of bioactive compounds in essential oil (EO) has raised its prospects as an alternative to synthetic chemicals preservatives. The yields of the hydro-distilled EO from the leaf and stem-bark of Adansonia digitata were: 0.302% and 0.403%; while identified compounds were: 23 and 40 respectively. The principal chemical constituents of the EO were: hydrocarbons, alkene alcohol, cyclic ketonic ether, terpenoids, amides, esters. Tetramethyl-2-hexadecen-1-ol (26.31%), 8-dimethyl-2-(1-methylethenyl) (8.20%), Tetracosan (6.54%), Heptacosane (5.81%) and Tetratetracontane (5.59%) were dominant compounds in the leaves EO. While, the major compounds of the stem-bark EO were: Octadecane (9.30%), Cyclopentane (8.81%), 1-Octadecanesulphonyl chloride (8.73%), Heptadecane (8.50%), Eicosane (8.34%), and Tetracosan (7.12%). The antimicrobial activity of the EO against post-harvest decay of tomato fruits stored at room temperature (27±2 °C) indicated significant (P

Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage

Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches

Abari (a maize-based pudding) was prepared from five selected formulations of maize-bambara groundnut composite flours generated using central rotatable design of Response Surface Method. A control was also prepared from 100% maize flour. Standard methods were used to determine the functional properties of the various flours as well as the proximate compositions and sensory attributes of abari made from them. Inclusion of bambara groundnut flour caused a significant difference in the swelling index (1.65-2.69 g/g) of the various flours but bulk density (0.76-0.92 g/cm 3 ), oil absorption capacity (0.66-0.88 g/g) and water absorption capacity(1.44-1.59 g/g) were not significantly affected. Protein and ash contents of abari significantly increased with inclusion of bambara groundnut flour. The value of the protein content ranges from 6.21-31.69%. Supplementation of maize with bambara groundnut for abari production generally resulted in improved sensory qualities. Based on the findings, the application of bambara groundnut in the fortification of maizebased African traditional foods can help improve the nutritional status of the African populace without causing adversely impaired rheological and cooking qualities of the products. Keywords: Abari, Bambara groundnut, Sensory, Protein-energy-malnutrition

/pdf/chemical-functional-and-sensory-qualities-of-abari-maize-1hebfazdee.pdf

Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut ( Vigna subterranea )

Tomato (Lycopersicon esculentum) is regarded as one of the most important vegetable crops grown all over the world and Nigeria in particular, after onions and pepper [1]. In Nigeria, tomato accounts for about 18% of the average daily consumption of vegetables [2]. Tomatoes are a good source of vitamin C and vitamin A equivalents (in the form of β-carotene) and provide some vitamin E, folic acid, potassium and other trace elements. One of the most well-known tomatoes eating benefits is its lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Diets that include tomato have been linked with reduced risk of obesity and some neurological diseases including Alzheimer’s disease.

/pdf/chemical-and-microbiological-evaluation-of-dried-tomato-39g75cmhmv.pdf

A. O. Dauda

Papers

Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage

Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches

Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut ( Vigna subterranea )

Chemical and Microbiological Evaluation of Dried Tomato slices for Nigerian System