A Modified Power Law for Determining Flow Characteristics of Fluid

A modified power law derived with “angle of deviation flow was used to determine the, rheological properties of corn syrup (CS), honey (H), emulsion salad dressing cream (SC) and mixture of SC and H: CS. The model proved useful in calculating the flow behaviour index (n) and estimating the, critical shear rate ( ). Results on n using the modified formula agreed with those obtained through the conventional power law

Physical, chemical and microbiological changes in alcoholic fermentation of sugar syrup from cassava flour

Changes in alcoholic fermentation of sugar syrup produced from cassava flour with Saccharomyces cereviseae (baker’s yeast) were investigated. Cassava flour paste was hydrolysed using rice malt toproduce hydrolysate (sugar syrup), which was fermented at 28 – 30°C for 1, 2, 3, 4 and 5 days. The fermented sugar syrup was analysed for alcohol content, reducing sugars, specific gravity, soluble solids, pH, volatile acids and total acidity using standard analytical methods. Yeast growth was also monitored. Results showed that pH values decreased with increased total acidity with concomitant increase in yeast growth (biomass) and alcohol contents of the fermenting sugar syrup. There were decreases in soluble solid contents, refractive indices of the fermenting medium. Volatile acids (as acetic acids), increased with alcoholic fermentation. Fermentation of sugar syrup from cassava flour is associated with physical and chemical changes that occur in other form of fermentation alongside increased in biomass

Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin

Lanhouin, a fermented fish product is processed by spontaneous and largely uncontrolled fermentation. Disadvantages of this type of fermentation are that very little control can be exercised over the fermentation process and the product is often of variable quality with inherent risks of quality defects. Samples of lanhouin processed from cassava croaker /cassava fish (Speudotolithus sp.) or Spanish mackerel / king fish (Scomberomorus tritor), widely used as condiment in Benin, Togo, and Ghana, were purchased from processors and retailers in the processing sites and markets respectively, for product characterization. The samples were obtained from 20 retailers and 20 processors randomly selected in urban and rural processing sites and markets. The samples were transported under aseptic conditions to laboratory for analyses. The chemical composition of samples was determined using Pearson's and AOAC methods. The microbiological status was investigated according to the Nordic Committee on Food Analysis standard methods. The results showed that the pH values of the majority (78.5 %) of samples were above 7 and the water activity values ranged from 0.65 to 0.87. High level of free fatty acids (FFA) and thiobarbituric acid number (TBA) were also recorded for all the samples. Moisture, protein, salt, total volatile nitrogen and histamine contents ranged between 50.1-56.6 %, 24.6 - 26 5 %, 5.2 - 7.3 %, 294.5 - 374.5 mg N / 100 g and 21.4 -33.1 mg / 100 g respectively. Significant differences (p < 0.05) were observed on these parameters within and between species. The histamine contents in most of the samples (75%) exceeded the recommended level of 20 mg / 100 g. The total viable counts of the majority (83.5 %) of the samples were high. Micrococci and bacilli were the predominant organisms enumerated in the products. Their numbers ranged between 3.2 X 104- 6.4 X 105 and 1.6 X 103- 2.6 X 104 respectively. Few numbers of coliform bacteria and Clostridium spp. were enumerated in some of the samples (6 %).No Salmonella and no yeasts were found in any sample. Keywords: fish, fermentation,lanhouin, qualit

Hydrolysis of starches and flours by sorghum malt amylases for dextrins production

peer reviewedCorn and wheat starches as well as wheat and cassava flours were hydrolyzed using sorghum malt at 65 °C for 6 hours. During these reactions, dextrose equivalent (DE) values were followed under 3 concentrations of sorghum malt and of calcium chloride. Wheat flour presented the highest DE values and cassava flour had the highest hydrolysis yield. Thus, different dextrins were produced in a pilot plant and were analyzed by HPSEC and HPAEC-PAD for their molecular weight distribution and oligosaccharides composition respectively. The results indicated that oligosaccharides with broad molecular weight distributions were present in the dextrins produced and that the proportion of maltose was very high