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All Journal Indonesian Food Science and TechnologyJournal
Linus-Chibuezeh, Adindu
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Agriculture, Biological Sciences & Forestry

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Effect of Different Particle Sizes on The Akara Making Potentials of Pigeon Pea Flour Linus-Chibuezeh, Adindu; Okoye-Okeke, Chinenye; Adindu-Linus, Chidiamara; Iwe, Maduebibisi Ofo
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i1.14698

Abstract

The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake). The flour samples were produced by soaking the seeds in water, dehulled, oven dried and ground to flour and divided into 4 units. The flour was passed through sieve of different size while the control was not sieved. Physicochemical and sensory analyses were conducted for the flour and akara using standard methods and results were presented as mean ± standard deviation using ANOVA. Significance was accepted for p≤0.05 by Duncan multiple range test. Result of functional properties showed that the sieved pigeon pea bulk density, emulsion capacity and foam capacity increased with increase sieve aperture in the range 0.73 to 0.81(g/mg), 43.08 to 46.66, and 44.35 to 46.14 respectively, while wettability (1.53 to 1.88) and gelation capacity (11.10 to 11.17) decreased. The results of the proximate composition of the akara showed values for pigeon pea and cowpea flours in moisture content, ash, fibre, protein and carbohydrates. The Sensory evaluation results showed that all the sensory parameters evaluated increased with decreased sieve aperture and differed significantly with respect to overall acceptability. Keywords: proximate, sensory, quality, cowpea
Nutritional Assessment Of Smoked Dried Fish Pre-Treated With Natural Spices Linus-Chibuezeh, Adindu; Ndife, Joel; Adindu-Linus, Chidiamara; Nwodo, Catherine
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Volume 5. Number 2, July 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i2.17598

Abstract

This study is examined the effect of using different pretreatment methods on the quality of smoke-dried sardine fish. The fish samples were pretreated using salt, and some natural spices (cloves, nutmeg and yaji) prior to smoke drying. The proximate composition, minerals, physicochemical properties and microbial analysis of the fish samples were analyzed using standard analytical methods and data obtained were analyzed using ANOVA and significance accepted for P< 0.05. Result of proximate analysis showed a moisture range of 10.46 -37.20%, ash 13.81-17.57%, fat 5.81-9.24%, protein 37-46.31% and carbohydrate 5.57-26.74%. Mineral compositions (mg/100g) were in the range of 2.00 – 2.11 Mg, 25.25-25.85Ca, 14.40-14.55 potassium, 10.29-10.72 Na and iron ranged from 1.59-1.71. Low pH and TBA values obtained are indication that rancidity will not occur during storage. Bacteria and fungi count were 2.0 x 108 and 2.4 x 108 CFU/g respectively. The fish treated with Yaji and Brine was mostly preferred in all the sensory attributes. However, all samples differed with respect to overall acceptability.
Co-Authors Adindu-Linus, Chidiamara Iwe, Maduebibisi Ofo Ndife, Joel Nwodo, Catherine Okoye-Okeke, Chinenye