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All Journal Indonesian Food Science and TechnologyJournal Jurnal Bio-Geo Material Dan Energi
Okwunodulu, Felicia
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Agriculture, Biological Sciences & Forestry Humanities Electrical & Electronics Engineering Energy

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A Exploring the Influence of Locations on Cyanide, Moisture and Microbial Loads of Gari Produced from five Major Processing Areas in Abia State, Nigeria: Processing Location Effect on the Cyanide, Moisture and Microbial Loads of Gari Produced in Different Area in Abia State, Nigeria Sunday, Onyinyechi; Ndife, Joel; Okwunodulu, Felicia; Okwunodulu, Innocent
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6. Number 2, July 2023 |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.v6i2.18864

Abstract

This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits.
Non-dairy Milk from Sprouted and Un-sprouted Soybeans Boiled in Plant Ash and Sodium Bicarbonate Solutions: A Comparative Nutrient, Physicochemical and Acceptability Responses Okwunodulu, Innocent; Nwagwu, Francis; Okwunodulu, Felicia; Uluocha, Daniel
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

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Abstract

Conventional uses of sodium bicarbonate in food processing result in gastrointestinal (GI) upset with such symptoms as nausea, stomach diarrhea, and vomiting to the venerable. Plant ash from empty palm bunch which is readily available, economical, underutilized, nutrient dense, and a tenderizer without side effects becomes the best alternative. Sorted and 12 h steeped soybean was sprouted (72 h) on a jute bag spread on the floor and covered with black polythene. The sprouts and un-sprouted soybeans were boiled (20 min) in water extract of plant ash of concentrations 30, 50, 70% and 0.5% sodium bicarbonate separately and hand de-hulled after cooling. The hulls were removed by water floatation and their cotyledons were milled with 93oC water (1 kg in 2.7 L) in variable kitchen blender, sieved with double layer calico cloth and the soymilk boiled for 20 min in open pan with continuous steering. The soymilk samples were separately analyzed. The results showed that with decrease in plant ash concentration, moisture, fiber, ash, fat, energy, pH, viscosity and appearance of soymilk from sprouted soybean increased more than their un-sprouted counterparts. Also, soymilk from sprouted soybean boiled in 0.5% sodium bicarbonate increased more than the un-sprouted counterparts in protein, vitamin C, calcium, phosphorous, iron, total soluble solids, pH, vitamin A and B1. There was no significant (p>0.05) in the acceptability of the entire soymilk samples, but those from sprouted soybeans were slightly better with more nutrient improvement at low ash concentration levels.
Co-Authors Ndife, Joel Nwagwu, Francis Okwunodulu, Innocent Sunday, Onyinyechi Uluocha, Daniel