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INDONESIA
Indonesian Food and Nutrition Progress
Published by Universitas Gadjah Mada
ISSN : 08546177     EISSN : 25979388     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural Technology, Gadjah Mada University. This journal is published two times a year which is a continuation of the last publication in 2005. The journal is devoted to a rapid peer reviewed full-length original research paper, short communications, and critical reviews, which serves as an international forum for the exchange of information in all aspects of food technology and nutrition. Food and Nutrition Progress includes a wide range of food technology and nutrition topics such as: Physical, chemical, biotechnological, microbiological, process engineering, analytical, and nutritional aspects; Post-harvest technology; Sensory evaluation; Diet plans; Gastronomy; Food safety and hygiene; Functional foods; Novel foods.
Arjuna Subject : -
Articles 186 Documents
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Storage Stability Study of Sesame (Sesamum Indicum) Seed-Based Salad Cream Okwunakwe, Ada Florence; Anhwange, Benjamin Asen; Adie, Peter Agorye; Ariahu, Charles Chukwuma
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.98657

Abstract

The quality and storage stability of sesame seed-based salad cream containing varied quantities of acetic acid were compared with a renowned commercial salad cream. Variations in pH, peroxide value, total titratable acidity, free fatty acid, thiobarbituric acid, viscosity, and microbial parameters of samples stored in an airtight container for 6 months at 20 °C were determined using standard methods. Storage stability parameters (pH, peroxide oxide, free fatty acid, total titratable acidity, thiobarbituric acid, viscosity, and microbial analysis) had significant differences (P < 0.05) during six months of storage. The samples were chemically stable, but the viscosity of the samples decreased below the Standards Organization of Nigeria specification at week 24. Sample 462 and sample 795 were not microbiologically stable. The decrease in total plate count and the inhibitory effect of acetic acid on microorganisms were observed to be proportional to the concentration of acetic acid.
Fermentation of jack bean milk using three selected lactic acid bacteria and their antioxidant properties Utami, Tyas; Sari, Ika Purnama; Cahyanto, Muhammad Nur
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.66158

Abstract

Three strains of lactic acid bacteria (LAB), Lactobacillus plantarum WGK 4, Streptococcus thermophilus Dad 11, and Lactobacillus plantarum Dad 13, were used for fermentation of jack bean milk and studied their capability to increase the antioxidant activity. Fermentations were carried out at 37oC for 24 h for each strain. Cell growth, titratable acidity (TA), pH, β-glucosidase activity, and total phenolic content were monitored every six hours. Quantification of isoflavones was determined using UFLC (Ultra Fast Liquid Chromatography). The antioxidant properties were investigated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The result showed that all three LAB strains grew well in jack bean milk to 9.15- 9.26 log CFU/ml, produced acid and decreased the pH to 4.71-5.00 after 24 h fermentation. During fermentation, all three LAB strains could produce β-glucosidase (27.08-27.18 mU/ml) and released aglycones content in jack bean milk (3.71- 4.02 µg/g daidzein and 9.00-10.26 µg/g genistein). The phenolic content and DPPH radical scavenging activity increased 1.1-1.4 fold and 1.4 fold (30-42%), respectively. The results indicate all three LAB strains have a similar ability to increase antioxidant properties and potentially be good starter cultures for fermentation in jack bean milk.
Complementary Potentials of the Flour Blends Formulated From Sprouted Soybean (Glycine max), Sprouted Sorghum (Sorghum bicolor), and Unripe Plantain (Musa paradisiaca) Flour Intended for Infant Feeding Okwunodulu, Innocent Nwazulu; Emmanuel, Inyang; Uluocha, Daniel Maduabuchi; Kalu, Okocha
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87952

Abstract

High cost, as well as scarcity of commercial complementary foods, have long prevented the rural nursing mothers, especially those from developing countries, from readily accessing them. Consequently, the malnourished children become weaker and sicker, which calls for an option. Complementary formulation using readily available home-grown staples becomes the preferred option. In line with this, various locally formulated complementary foods have emerged from flour blends of cereals, legumes, and plantain, among others. Hence, this study is on the sprouted legume and cereal flour blends. The blends were investigated for proximate, vitamin, mineral, and functional properties with already established methods, while sensory properties were subjectively conducted on the hot water reconstituted blends using 25 semi-trained panelists. The results of proximate composition revealed that moisture, dry matter, protein, fiber, fat, ash, carbohydrate, and energy ranged respectively from 5.27-5.84%, 94.16-94.73%, 14.12-39.23%, 13.75-23.41%, 3.94-5.22%, 2.85-4.72%, 22.18-54.60% and 292.62-335.34 Kcal. Vitamins A, B1, B2, B3, and C, respectively, ranged from 682-930 µg/100g, 0.24-0.76 mg/100g, 0.16-0.27 mg/100g, 3.51-7.81 mg/100g, and 28.83-49.61 mg/100g. Calcium, magnesium, potassium, phosphorus, and iron, respectively, ranged from 18.08-32.12, 129.55-189.96, 450.53-796, 304.15-520.72, and 1.82-2.42 mg/100. Water absorption capacity, oil absorption capacity, bulk density, foam capacity, foam stability, wettability, gelatinization temperature and emulsion capacity respectively ranged from 1.53-2.30 g/g, 1.84-2.31 g/g, 0.69-0.74 g/ml, 24.42-31.15%, 38.81-72.50%, 49.92-82.12 sec, 61-68 ℃, and 58.15-70.17%. A sample blend of 40:30:30, respectively, for soybean, sorghum, and plantain flours was liked very much, while 30:40:30 were liked moderately. The complementary blends were nutrient-dense, highly acceptable,  and therefore gold mine for complementary food production.
Impact of Orange flesh sweet potato flour incorporation on micronutrient, dough characteristics and consumer’s acceptability of bread Adedokun, Isiaka Ishola; Ekeocha, Peace; Awoyale, Wasiu; Agbaje, Rafiu; Abass, Sekinat
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.104582

Abstract

Evaluation of micronutrient contents of composite flour, dough characteristics, and sensory properties of bread from wheat and orange-flesh-sweet potato flour blend was carried out. Orange flesh sweet potato flour was used to replace wheat flour  in ratios of 90:10%, 80:20%, 70:30%, and 60:40% of wheat and orange flesh sweet potato flour, respectively. The formulated composite flour was used for the baking of bread, a control bread sample was produced from 100% wheat flour. Composite flour and 100% wheat flour were subjected to provitamin A and mineral analyses, and physical characteristics of the dough and sensory properties of the bread samples were also evaluated using standard methods. The values obtained on all analyses evaluated in this work were significantly different among the samples (p<0.05).  Provitamin A and mineral content of the flour increased as the level of orange flesh sweet potato flour increased (10% to 40%). Provitamin A content of the flour increased from 5.62 mg/100 g to 50.31 mg/100 g, calcium 10.99 mg/100 g to 14.88 mg/100 g, potassium 310.47 mg/100 g to 367.43 mg/100 g, and phosphorous increased from 7.24 mg/100 g to 11.57 mg/100 g. On the other hand, magnesium, iron, and zinc decreased gradually from 50.10 to 31.08 mg/100 g of magnesium, 3.38 mg/10 g to 2.01 mg/100 g and 8.01 to 6.87 mg/100 g in the flour samples. Physical characteristics of the dough were not the same; loaf volume decreased from 271.08 to 160.43 cm3 while loaf specific volume decreased from 1.39 to 0.71, but loaf weight increased from 180.62 to 234.10 g as the level of orange flesh sweet potato flour increased from 10 to 40%. In addition, the mean preference for sensory properties such as crust colour, taste, and overall acceptability of bread loaves samples was not the same (p>0.05). Generally, the composite bread incorporated with 10% orange flesh sweet potato having 6.90 mean score was closely related to the control sample in terms of overall acceptability. Indications from quality characteristics and organoleptic properties assessed shown the potential of orange flesh sweet potato flour for improving the nutritional and consumers’ acceptability of bread.
Phosphoribosyl Transferase (URA5) Enzyme-Mediated Detoxification of Patulin in Apple Juice and Its Effects on Nutritional Quality Mapheto, Kopano; Akinmoladun, Oluwakamisi Festus; Maphaisa, Tiisetso Colleen; Njobeh, Patrick Berka
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.105175

Abstract

Patulin (PAT), a mycotoxin primarily produced by Aspergillus and Penicillium species, is a major contaminant in apple fruits and their derived products, posing significant health risks. The use of biocontrol approaches has gained attention due to their efficiency and minimal impact on product quality. This study investigated the enzymatic degradation of patulin by recombinant Orotate phosphoribosyltransferase and how it affects the nutritional properties of patulin-spiked apple juice. Apple juice samples were artificially spiked with patulin at concentrations of 100 µg/L and 250 µg/L and treated with the enzyme (0.1 mg/mL) at 36 °C for up to 24 hours. Post-treatment analysis included physicochemical properties such as pH, total soluble solids (TSS), acidity, viscosity, ascorbic acid content, total phenolic content, and amino acid composition. The enzyme-treated samples exhibited statistical reductions (P<0.05) in pH, TSS, ascorbic acid, and viscosity. Although decreases were observed in citric acid and total phenol content, these changes were not statistically significant. Among the amino acid fractions, isoleucine, leucine, arginine, proline, and serine remain unaffected (P>0.05), while a subset of essential and glucogenic amino acids showed statistically significant increases (P<0.05) in the treated sample. This study highlights the potential of enzymatic bioremediation as a safe and viable alternative for mitigating patulin contamination in fruit-based beverages. However, further studies are needed to confirm its efficacy and safety under industrial conditions.
Triple Fortification of Coconut Milk Chocolate Drinks with Iron, Iodine, and Vitamin A: A Novel Approach to Nutritional Intervention in Resource-Limited Settings Yakum, Kelly Ndombow; Ariahu, Charles Chukwuma; Abuengmoh, Peter; Terhemba, Nancy Seember; Joyceline, Maboh; Igoli, John Ogbaji
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.105746

Abstract

This study investigated the production and quality evaluation of fortified and non-fortified coconut milk chocolate drinks with varying sugar and cocoa powder levels. The goal was to reduce post-harvest losses of locally available coconut fruits and cocoa beans by processing them into nutritious drinks. These drinks could serve as a vehicle for micronutrient fortification and thus, help to reduce protein energy malnutrition and micronutrient deficiency that are prevalent amongst children and pregnant mothers in sub-Saharan African countries. All raw materials for the production of drinks were processed using standard good manufacturer and good hygienic practices (GMP and GHP). Chocolate drinks were formulated as: PCCNF (plain coconut milk chocolate non-fortified), PCCF (plain coconut milk chocolate fortified), SCCNF (sweetened coconut milk chocolate non-fortified), and SCCF (sweetened coconut milk chocolate fortified) drinks. Drinks were subjected to triple fortification using KI, FeSO4, and retinol palmitate as recommended by world food fortification programs. All formulations underwent proximate, vitamin, and mineral quality analyses using standard methods. Cocoa powder and the addition of fortificants led to a statistically significant increase (P<0.05) in the proximate composition, particularly in protein and carbohydrate of 3.4-4.0 and 4.8-5.6 g/100 g, respectively. Fortification with KI, FeSO4 and retinol palmitate increased potassium (150-264 mg/100 g), iron level spanned (2.9-3.4 mg/100 g), iodine (0.16-0.38 mg/100 g) and pro vitamin A (1.7-2.5 mg/100 g of drinks as seen in PCCF and SCCF (fortified drinks) compared to non-fortified versions (PCCNF and SCCNF). The study concluded that these drinks were suitable vehicles for micronutrient (iodine, iron, and provitamin A) fortification and protein-energy malnutrition intervention programs.

Page 19 of 19 | Total Record : 186

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