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All Journal Asian Journal of Science, Technology, Engineering, and Art
Oluwakemisola, Daramola Precious
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Arts Computer Science & IT Engineering Social Sciences

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Effect of Fermentation Time on the Nutritional Composition of Soybean-Based Yoghurt: A Review Oluwakemisola, Daramola Precious
Asian Journal of Science, Technology, Engineering, and Art Vol 3 No 4 (2025): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v3i4.7271

Abstract

The rising demand for plant-based dairy alternatives has heightened the need to optimize production processes for products such as soybean-based yoghurt. Fermentation time is a key determinant of the product’s nutritional profile, sensory attributes, and functional properties. This review synthesizes recent peer-reviewed studies to examine the effects of varying fermentation durations on protein digestibility, allergenicity reduction, carbohydrate transformation, fatty acid composition, mineral bioavailability, vitamin retention, and the formation of bioactive compounds. Findings suggest that medium fermentation durations (8–24 hours) generally offer the best balance between nutritional enhancement and probiotic viability. Longer fermentation periods can further improve phytate degradation and the conversion of isoflavone glycosides into more bioavailable aglycones, though they may also lead to decreased vitamin stability and undesirable acidification. These changes have important health implications, including improved protein digestibility, enhanced gastrointestinal health through probiotic enrichment, and increased suitability for lactose-intolerant and vegan consumers. However, research gaps persist, particularly in long-term storage stability, standardization of fermentation protocols, and the integration of fortification strategies. Future research should explore advanced microbial strain selection, enzyme-assisted fermentation, and metabolomic profiling to maximize nutritional and functional outcomes. This review offers practical insights for industry practitioners and researchers aiming to improve the quality and health benefits of soybean-based yoghurt.
Microbiological and Chemical Safety of Street-Vended Foods in Urban Markets Oluwakemisola, Daramola Precious
Asian Journal of Science, Technology, Engineering, and Art Vol 3 No 4 (2025): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v3i4.7272

Abstract

Street-vended foods are an essential component of urban diets and local economies in Nigeria; however, concerns over their microbiological and chemical safety remain prevalent. This cross-sectional study evaluated contamination levels in 120 food samples collected from three distinct vending environments in Benin City, Edo State: a central wholesale market, a neighborhood produce market, and a roadside trading cluster. Microbiological analysis focused on total viable counts (TVC), Escherichia coli, coliforms, Salmonella spp., Staphylococcus aureus, and Bacillus cereus, while chemical assessments quantified lead (Pb), cadmium (Cd), mercury (Hg), and selected pesticide residues using Atomic Absorption Spectrophotometry (AAS) and Gas Chromatography–Mass Spectrometry (GC–MS). Results revealed that 38% of samples exceeded the Codex Alimentarius TVC threshold of 5 log₁₀ cfu/g. E. coli was present in 25% of samples, with the highest incidence in fresh salads (45%), while Salmonella spp. appeared in 8%, predominantly in meat and salad items. S. aureus was detected in 30% of samples, especially in fried snacks and grilled meats. Pb levels exceeded permissible limits in 15% of samples, particularly grilled meats and roadside salads; however, Cd and pesticide residues generally remained within Codex maximum residue limits. Identified contamination sources included environmental exposure, inadequate food handling, and the use of unsafe water. These findings highlight the need for strengthened hygiene training for vendors, regulatory oversight, and infrastructural improvements to reduce health risks while sustaining livelihoods. Ensuring food safety in the street food sector is vital for public health protection in rapidly urbanizing contexts.
Development of Gluten-Free Bread Using Cassava and Sorghum Flour Blends Oluwakemisola, Daramola Precious
Asian Journal of Science, Technology, Engineering, and Art Vol 3 No 4 (2025): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v3i4.7273

Abstract

Cassava–sorghum flour blends have garnered growing interest in gluten-free bread production due to their complementary functional and nutritional attributes. This review synthesizes findings from peer-reviewed literature on the synergistic effects of these blends in enhancing bread texture, flavor, and nutritional quality, with a focus on optimal blending ratios, loaf volume, crumb softness, and shelf life. Evidence indicates that incorporating approximately 25% sorghum flour into cassava-based formulations preserves favorable sensory properties while improving dietary fiber content, antioxidant capacity, and glycemic control relative to traditional wheat-based breads. While cassava contributes advantageous starch characteristics, its inherently low protein and micronutrient content necessitates targeted fortification strategies, including the addition of proteins, vitamins, and minerals. Notable research gaps include limited studies on long-term shelf life, the efficacy of nutrient fortification, and challenges in scaling up production. Emerging food technologies, such as enzyme application, extrusion, and hydrocolloid incorporation present promising opportunities for optimizing product quality and functional performance. Overall, cassava–sorghum breads offer substantial potential in expanding the gluten-free product market, particularly when formulation and processing methods are strategically refined to meet both nutritional and sensory expectations.
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