Effect of Drying Parameters on the Physical Properties of Extruded Fish Feed

Commercial catfish feed is sometimes manufactured through extrusion, usually are of high moisture content which cannot be stored or transported without it being damaged, hence, the need for effective drying of fish feed. Fish feed was formulated, mixed, extruded (single screw extruder), dried (mechanical convective dryer) and evaluated upon to examine the impact of the drying parameters (air drying temperature and air-drying velocity) and some physical properties of the fish feed. Five levels of drying air temperature (40 ͦC, 50 ͦC, 60 ͦC, 70 ͦC and 80 ͦC) and three levels of drying air velocity (1.0 m/s, 1.5 m/s and 2.0 m/s) were used during the drying experiments. The final moisture content reduces with increase in drying air temperature and drying air velocities. The drying temperature does not significantly affect the unit density and porosity. Bulk density reduces with increased drying air temperature and drying air velocity. The extrudate porosity increases with drying air temperature. The drying air velocities does not significantly affect the sinking velocity and porosity. The optimum floatation time is from the feed dried at 1.5 m/s drying air velocity and 80oC drying air temperature

Some engineering properties and nutrient composition of selected pelletized fish feed in Nigeria

This research work is aimed to study the engineering properties (Physical, Thermal and Mechanical), and nutritional qualities of selected pelletized fish feed in Nigeria. This is to provide a database of engineering properties of fish feed pellets in Nigeria, which can be required for further handling and processing operations. Three locally produced feeds in Nigeria (Kwara P1, Ondo P2, and Edo P3) were selected. The engineering properties analysed include unit density, bulk density, expansion ratio, colour, sinking velocity, water stability, water absorption index, water solubility index, pellet durability index, thermal conductivity, resistivity and diffusivity. The extrudates and pellets were subjected to nutritional composition analyses, which include: crude protein, crude fat, total carbohydrate, ash and crude fibre, Potassium, Phosphorus and Calcium. The unit density, bulk density and expansion ratio of the pellets ranges from 407.08 – 518.36 kg.m-3 , 267.33 – 271.93 kg.m-3 and 12.73 – 16.40 %, respectively. The pellet durability index and water stability ranges from 41.07 - 68.60 % and 12.40 – 35.96 mins but P2 had the highest expansion rate (25.55%). The Potassium, Zinc, crude fibre and thermal properties had no significant effect on the feeds at p-level of 5%. The data obtained from this study creates a reference line for the design and development of handling machines, and storage facilities

Optimum Boiling Duration and Its Effect on Nutritional Quality and Acceptability of Mechanically Dehulled Unfermented Locust Bean Seeds

Most locust bean processing is still carried out locally in Africa. Dehulling is one of the major challenges encountered in traditional processing of locust bean seeds. Boiling time prior to dehulling is vital for nutritional status of locust bean. Hence, this study explored the influence of boiling duration before dehulling on the nutritional quality of mechanically dehulled locust bean seeds. The samples were subjected to four different boiling durations (1∼4 h) and the resulting effects on the overall acceptability, proximate composition, mineral content, and pH were evaluated. Locust beans boiled for 2 h and dehulled at the speed of 398 rpm gave the highest crude protein content, crude fiber, crude fat, and ash content. The pH ranged from 5.48 to 5.77, while boiling improved the mineral content ranging from 0.25∼0.48 mg/100 g (potassium), 16.80∼28.00 mg/100 g (calcium), 3.85∼6.73 mg/100 g (sodium), and 40.00∼52.40 mg/100 g (magnesium). The tedious labour during dehulling of locust bean seeds can be reduced at 398 rpm dehulling speed without adversely affecting the slightly acidic status and nutritional quality; thus enhancing quality and overall acceptability. Adoption of boiling raw locust bean seeds for 2 h under pressure prior to dehulling is a valuable procedure to eliminate long hours of boiling and tedious labour during local and industrial production

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

The hot air drying characteristics of fermented-cooked (FC) cassava chips were investigated at a temperature of 50, 60, and 70°C and the fan speed of 0.5, 0.9, and 1.3 m/s. Proximate compositions, functional characteristics, and moisture diffusion parameters of the FC cassava chips were also studied. Furthermore, the applicability of mathematical (MM) and Gaussian process regression (GPR) – based modeling approaches for modeling drying kinetics of the chips was analyzed. Effective diffusivity (Deff) increased with an increase in temperature and fan speed and ranged between 1.1 × 108 and 6 × 108 m2/s. The activation energy (Ea) decreased with fan speed level up to 0.9 m/s and fluctuated between 0.9 and 1.3 m/s. Ea was from 46 to 57 KJ/mol. The drying rate decreased with an increase in temperature and fan speed. Process variables also showed a significant effect on the proximate compositions. FTIR result revealed that drying affected the functional characteristics of the chips. The GPR-based model showed superiority and can therefore be used for optimization and control monitoring which are necessary for product standardization. Practical Applications Drying of food materials happens to be a major unit operation in the most food process line, prompting the establishment of its drying conditions important. Drying kinetic modeling is very crucial for accurate control of the drying process in the industries. This study shows that GPR- based models performed better than mathematical models for modeling the drying curve of FC cassava chips. It also shows how some processing operation affects the functional properties of the chips. GPR-models are useful in developing robust control systems for industrial drying processes

Ethics of therapeutic foods consumption for Neurodegenerative Diseases and Hormesis-Based Anti-Aging Strategies

Food ethics allow individuals to make a right choice, determine the future consequences and outcomes. Neurodegenerative diseases such as Parkinson’s, Huntington’s, Multiple Sclerosis, moto neuron, human prion and Alzheimer’s at the moment are incurable illnesses characterized by waning/weakening in social behaviour, emotional control and social communication which are mainly caused by metabolic disorder. Various therapies have been targeted and developed for their treatment. Hormesis provides fundamental sustaining neuroprotective responses for improving the accuracy of the therapeutic treatments in reducing age-related diseases and assist healthy aging. The ethics of therapeutic diet must be based majorly on providing patients the nutrients needed to recover from diseases, considering food habits, food intolerances, allergy, occupation, meal timings among others. This review examined the influence of ethics on the level of application of therapeutic food in treatment of neurodegenerative diseases. It can be concluded that several foods play vital role in averting and lowering the risk of developing neurodegenerative diseases conditions. Flexibility in tolerance to therapeutic foods in alignment with food ethics considering religion, culture, belief, passion, education, social and economic perspective among others will help in maintaining or improving the nutritional status of patients and beneficial for the brain. Hence, channeling ethics of therapeutic diet towards improving lifestyle factors and healthy hormesis in aging are germane strategies to combat incidences of neurodegenerative diseases

Trends in Processing, Preservation of Tomatoes and Its Allied Products

Tomato is universally grown, its consumption and allied products are proven over the years to have several health benefits. Tomato fruits have short shelf life hence usually preserved by canning whole, crushed, or processed into juice, ketchup, paste, puree, and dried slices. Therefore, it is imperative to collate recent advances that are used for production into finished products that are health-friendly and identify crucial associated challenges in developed and developing countries. Storage technologies are significantly upgraded from primitive techniques to ensure the availability of tomatoes all year-round whether fresh or processed. The review is aimed at responsible consumption and production of tomato and its allied products to sustain the food supply chain between the farmers, processors, and consumers who desire its availability, easy accessibility, the economical and durable shelf life in ready-to-eat packages. The review showed that some of the recent innovations/advances in the processing and preservation techniques of tomatoes are easy to adopt, consequently making unified goods accessible and affordable, hence proposed that such developments be modified in developed countries to tame overabundance season

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food