Tuberous roots of cassava and yam are major sources of dietary carbohydrate to human, alternative sources of energy in livestock feeds, and sources of starch in small-scale industries. Investigations on amino acid profiles, total nitrogen contents, and computed-protein efficiency ratios (C-PER) of tuberous root peels of<i> Manihot esculenta </i>Crantz and<i> Dioscorea rotundata </i>Poir. were carried out. Amino acid analysis was carried out using ion-exchange chromatography methods. Total nitrogen content was measured using the micro-Kjeldahl methods. The C-PER was calculated using regression equation. The concentrations of amino acids detected in the cassava peels ranged from 0.54 to 6.54 g/100 g protein, whereas those of yam peels were between 0.37 and 6.25 g/100 g protein. The total amino acid concentration of the cassava peels was not significantly (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.42938pt" id="M1" height="11.7782pt" version="1.1" viewBox="-0.0498162 -8.34882 44.5261 11.7782" width="44.5261pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-113" d="M570 304C570 398 525 448 414 448C385 448 343 445 312 434L329 511L321 518C297 504 262 482 244 460L233 411C195 397 159 381 128 358L135 332C160 347 189 360 224 373L111 -147C97 -210 84 -218 17 -231L13 -257L254 -247L259 -218L233 -216C183 -212 177 -202 189 -142L218 -1C238 -10 266 -12 283 -12C351 3 429 48 483 105C543 168 570 242 570 304ZM482 289C482 161 380 33 304 33C278 33 248 51 233 69L303 396C326 400 352 403 369 403C428 403 482 380 482 289Z"/></g><g transform="matrix(.013,0,0,-0.013,11.342,0)"><path id="g117-92" d="M512 230V281L75 514V456L453 256V254L75 55V-3L512 230Z"/></g><g transform="matrix(.013,0,0,-0.013,22.605,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,28.845,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,31.809,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.049,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg>) higher than that of the yam peels. Essential amino acid scores showed that Phe + Tyr and Met + Cys were the most abundant and limiting amino acids, respectively, in cassava and yam peels. The percentage nitrogen content and C-PER of the cassava peels were significantly (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.42938pt" id="M2" height="11.7782pt" version="1.1" viewBox="-0.0498162 -8.34882 44.5261 11.7782" width="44.5261pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-113"/></g><g transform="matrix(.013,0,0,-0.013,11.342,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g><g transform="matrix(.013,0,0,-0.013,22.605,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,28.845,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,31.809,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.049,0)"><use xlink:href="#g113-54"/></g></svg>) higher than those of the yam peels. The cassava and yam peels were not sources of good quality proteins. Therefore, the use of cassava or yam peels as livestock feeds should be supplemented with other sources rich in good quality proteins.

Paul Chidoka Chikezie

Chiedozie Onyejiaka Ibegbulem

Odinakachi Stella Monago

Ferdinand Nkem Mbagwu

Chibuike Udodi Nwachukwu

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of<i> Manihot esculenta</i> Root and<i> Dioscorea rotundata</i> Tuber Peels

The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.6370001pt" id="M1" height="9.2729pt" version="1.1" viewBox="-0.0498162 -8.6359 44.8393 9.2729" width="44.8393pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-81" d="M600 480C600 590 528 650 384 650H143L137 622C222 614 225 607 210 531L130 127C113 41 106 36 23 28L17 0H294L300 28C204 36 195 42 212 127L243 284L314 263C327 263 339 263 352 264C465 271 600 337 600 480ZM508 481C508 351 402 304 329 304C289 304 265 311 250 317L295 559C302 594 310 606 323 611C335 616 350 619 367 619C455 619 508 573 508 481Z"/></g><g transform="matrix(.013,0,0,-0.013,11.658,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g><g transform="matrix(.013,0,0,-0.013,22.921,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,29.161,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,32.125,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.365,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg> for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.

Joseph M. Wambui

Edward G. Karuri

Margaret M. M. Wanyoike

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Flour has been an ample source of research and most abundant material for a number of food applications. The aim of this study is to introduce modified Kithul flour for certain industrial requirements. Several physical and chemical treatments were employed to modify Kithul (<i>Caryota urens</i>) flour. The effects of pregelatinization (PG-I and II), acid modification (AC), and dextrinization (DX) on their swelling power, solubility, granular morphology, viscosity, and X-ray diffraction (XRD) patterns were studied. At 75°C, pregelatinized treated (PG-II) flour had a high solubility (5.31), while at 70°C pregelatinized treated (PG-I) flour had a low solubility (4.47) as compared to the solubility of native flour sample (RW = 4.88). Same pattern has been followed by the swelling power while viscosity showed the highest value for PG-II (7296.51 Cp) and lowest value for DX treatment (873.40 Cp) as peak viscosities. There were no significant changes in granular size of all treatments compared with the native Kithul flour (45.52 <i>μ</i>m). X-ray diffraction (XRD) also followed the same pattern by presenting Bragg’s angle (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.2063999pt" id="M1" height="9.49473pt" version="1.1" viewBox="-0.0498162 -9.28833 12.8613 9.49473" width="12.8613pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-51" d="M412 140C382 77 369 73 315 73H129L270 222C362 320 402 379 402 466C402 571 322 635 234 635C177 635 130 609 99 576L42 495L64 475C90 514 133 568 201 568C274 568 318 519 318 435C318 349 255 267 193 193C144 135 87 78 32 23V0H405C417 45 427 89 440 131L412 140Z"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><path id="g113-230" d="M475 507C475 612 440 712 326 712C139 712 23 420 23 215C23 96 58 -12 180 -12C369 -12 475 293 475 507ZM391 522C391 486 387 448 379 394H126C155 538 222 677 310 677C386 677 391 571 391 522ZM373 346C344 193 283 22 189 22C126 22 106 114 106 196C106 243 111 293 118 346H373Z"/></g></svg>) positions near 15 (Peak 1), 17 (Peak 2), 18 (Peak 3), and 23 (Peak 4) providing evidence for the presence of crystallites which belong to type A in all modified and native Kithul flour treatments. 

J. A. A. C. Wijesinghe

I. Wickramasinghe

K. H. Saranandha

Changes in Characteristics of Kithul (<i>Caryota urens</i>) Flour Prepared by Different Modification Techniques

The temperature distribution of leafy vegetables is often less uniform than that of other vegetables during the vacuum cooling process, a factor that can cause undesired effects such as frostbite.<i> Brassica chinensis</i>, a type of classical leafy vegetable, was used as a model in this paper to optimize vacuum cooling technology for the whole and fresh-cut leafy vegetables. We found that noticeable temperature differences between the leaf and the petiole occurred, which resulted from their structural difference. Temperature variations of different parts of the leaf were also observed, indicating that cooling rate of leaf margin was quicker than the other parts. Our experiments show that using a moderate volumetric displacement of the chamber (0.033&#x2009;s<sup>&#x2212;1</sup>) is beneficial for obtaining a relative uniform temperature distribution of the leaf part.

Xiao-yan Song

Bao-lin Liu

Ganesh K. Jaganathan

Temperature Distribution Pattern of<i> Brassica chinensis</i> during Vacuum Cooling

The present study deals with the formulation optimization of sodium carboxymethyl cellulose-alginate mucoadhesive beads containing probiotic<i> Lactobacillus sporogenes</i> through ionotropic gelation using 3<sup>2</sup> factorial design. The effect of sodium carboxymethyl cellulose-alginate concentration on the probiotic entrapment efficiency (PEE, %), viability in simulated gastric fluid (log CFU/g), and mucoadhesion over 8 hr (%) was optimized. The optimized beads containing probiotic<i> Lactobacillus sporogenes</i> showed entrapment efficiency of <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.3499298pt" id="M1" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 57.1008 8.69875" width="57.1008pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-58" d="M244 635C114 635 38 519 38 422C38 317 111 240 217 240C236 240 255 244 277 256L345 292C311 140 203 39 59 15L64 -15C89 -15 150 -5 204 17C339 72 440 202 440 386C440 521 368 635 244 635ZM228 602C326 602 352 479 352 390C352 370 351 347 348 324C327 308 293 296 258 296C174 296 124 369 124 458C124 517 152 602 228 602Z"/></g><g transform="matrix(.013,0,0,-0.013,6.241,0)"><path id="g113-52" d="M285 378C315 398 338 416 353 432C373 451 384 474 384 503C384 579 325 635 236 635H235C182 635 136 610 108 579L65 516L85 496C110 533 150 575 205 575C258 575 300 543 300 481C300 407 232 369 141 339L147 310C163 315 188 321 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xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,44.334,0)"><use xlink:href="#g113-58"/></g><g transform="matrix(.013,0,0,-0.013,50.575,0)"><use xlink:href="#g113-56"/></g></svg>%, viability of probiotic in simulated gastric fluid (log CFU/g) of 9.34, mucoadhesion of <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.3499298pt" id="M2" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 63.3642 8.69875" width="63.3642pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-56"/></g><g transform="matrix(.013,0,0,-0.013,6.242,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.013,0,0,-0.013,12.482,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,15.446,0)"><use xlink:href="#g113-56"/></g><g transform="matrix(.013,0,0,-0.013,21.688,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g><g transform="matrix(.013,0,0,-0.013,30.834,0)"><use xlink:href="#g117-37"/></g><g transform="matrix(.013,0,0,-0.013,41.371,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.013,0,0,-0.013,47.611,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,50.575,0)"><use xlink:href="#g113-52"/></g><g transform="matrix(.013,0,0,-0.013,56.815,0)"><path id="g113-57" d="M249 635C141 635 70 555 70 471C70 401 114 353 179 316C143 294 106 267 90 252C68 231 45 202 45 157C45 50 130 -12 237 -12C322 -12 435 52 435 169C435 256 372 304 303 343C349 374 375 398 383 407C401 429 411 458 411 487C411 569 344 635 249 635ZM238 603C285 603 337 567 337 482C337 422 310 385 276 358C205 393 145 426 145 500C145 552 179 603 238 603ZM248 20C183 20 125 70 125 163C125 218 158 268 206 300C284 261 355 217 355 143C355 66 308 20 248 20Z"/></g></svg>%, and mean diameter of <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.3499298pt" id="M3" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 57.1008 8.69875" width="57.1008pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,9.204,0)"><path id="g113-51" d="M412 140C382 77 369 73 315 73H129L270 222C362 320 402 379 402 466C402 571 322 635 234 635C177 635 130 609 99 576L42 495L64 475C90 514 133 568 201 568C274 568 318 519 318 435C318 349 255 267 193 193C144 135 87 78 32 23V0H405C417 45 427 89 440 131L412 140Z"/></g><g transform="matrix(.013,0,0,-0.013,15.444,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.013,0,0,-0.013,24.59,0)"><use xlink:href="#g117-37"/></g><g transform="matrix(.013,0,0,-0.013,35.126,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,41.366,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,44.33,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.013,0,0,-0.013,50.57,0)"><use xlink:href="#g113-50"/></g></svg> mm. The beads were also characterized by SEM, FTIR, and XRD. The swelling and degradation of these beads were influenced by pH of the test medium. Finally, stability tests performed at room temperature (25~28°C) highlighted a bacterial viability of about 91% and 86% after 1 and 2 months, respectively. The advantageous properties of probiotic<i> Lactobacillus sporogenes</i>-loaded mucoadhesive beads make them suitable for incorporation in functional food and/or pharmaceutical products.

Himanshu K. Solanki

Dushyant A. Shah

Formulation Optimization and Evaluation of Probiotic <i>Lactobacillus sporogenes</i>-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software

Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.

Akanksha Pahwa

Amarjeet Kaur

Ritika Puri

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

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Journal of Food Processing

Table of Contents

Table of Contents: 2016

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques

Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling

Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review