Preliminary studies on pharmaceutical microencapsulation for synbiotic application

The solvent evaporation technique was used in this study to evaluate probiotics microencapsulation in AQOAT/ dichloromethane matrix and cell viability was also measured to assess its potentials in industrial food formulation processes. Cumulative release experiments using water blue dye as a model molecule was also used to evaluate the prebiotic applications. Well-defined spherical AQOAT microcapsules [50.0 ìm ± (24.14)] were formed from 5% AQOAT solution. Cells of Bifidobacterium breve and Lactobacillus plantarum were successfully encapsulated with this technique. However, a 7 log and a 5 log reduction were recorded for B. breve and L. plantarum respectively after 60 min in buffer (P<0.05). Results of this study showed that 1% AQOAT solution lowered viability by 1 log and cell exposure to 10 ml dichloromethane resulted in a 3 log reduction, thus confirming bactericidal properties of both polymer and organic solvent. DCM was however shown to have more bactericidal effects on the cells (P<0.001). Cumulative release trials using 0.2% water blue dye solution showed a 40% loss and encapsulation efficiency (EE) of 73.8% (±14.76). It was recommended that viability counts using this technique be further evaluated using other organic solvents (such as ethyl acetate and chloroform) or other synthetic polymers so as to increase its applicability in the food industry

Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market

Preliminary Studies on the Development of Meat Balls

The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. Three different types of meat balls: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB) and Uncured Unspiced Fried Ball (UUFB) were developed all from beef, with variation in spices used and weighing from 17.67g to 18.03g respectively. The three products were evaluated by sensory evaluation panel. The three samples were tested for significant difference in taste, colour and overall likeness. The result showed that there was significant difference between the colour of CSFB and the other two samples (USFB and UUFB) (p <0.05) with CSFB rated highest. There was however no significant difference in the taste of the three samples (p>0.05). Analysis of overall likeness revealed that UUFB was significantly preferred to CSFB and USFB. The UUFB sample was rated highest in terms of overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria. The significance of the study is discussed

Preliminary Studies on the Development of Meat Balls

The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. Three different types of meat balls: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB) and Uncured Unspiced Fried Ball (UUFB) were developed all from beef, with variation in spices used and weighing from 17.67g to 18.03g respectively. The three products were evaluated by sensory evaluation panel. The three samples were tested for significant difference in taste, colour and overall likeness. The result showed that there was significant difference between the colour of CSFB and the other two samples (USFB and UUFB) (p <0.05) with CSFB rated highest. There was however no significant difference in the taste of the three samples (p>0.05). Analysis of overall likeness revealed that UUFB was significantly preferred to CSFB and USFB. The UUFB sample was rated highest in terms of overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria. The significance of the study is discussed